French Dip Sliders That Don't Get Soggy — Finally
Twelve buttery Hawaiian rolls, stacked roast beef, melty provolone, and warm beef jus — with toasted cut sides that keep the bread crisp to the last dip. Thirty minutes, one sheet tray, and the kind of dinner that makes people hover.
Equipment
- Rimmed Sheet Pan
- Serrated Knife
- Pastry brush
- Small saucepan
- Aluminum Foil
Ingredients
For the Sliders
- 1 package (12 oz) Hawaiian sweet rolls, kept connected as a slab
- 1 lb deli roast beef, sliced slightly thicker than usual
- 8 oz provolone, thinly sliced
- 3 tbsp unsalted butter, melted
- 1½ tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp garlic powder
For the Tops
- to taste flaky salt, poppy seeds, or everything bagel seasoning
For the Au Jus
- 2 cups beef broth
- 1½ tsp Worcestershire sauce
- 1 clove garlic, smashed
- few sprigs fresh thyme (optional)
- 1 splash soy sauce (optional)
Instructions
- Heat the oven to 375°F. Keeping the rolls connected, slice the whole slab horizontally like one giant roll — a bottom half and a top half.
- In a small bowl, mix the melted butter, Worcestershire, garlic powder, and a pinch of salt. It will look slightly separated; whisk it quickly before brushing.
- Set the bottom half cut-side up on a rimmed sheet pan and brush both cut sides with the butter. Bake for 4 minutes, just until the bread smells toasty and the butter has soaked in.
- If using, spread a thin layer of Dijon across the toasted bottom half. Layer the roast beef unevenly across the whole slab, then lay the provolone over the top, letting the edges overhang slightly.
- Set the top half in place, cut-side down. Brush the outside generously with the remaining butter and sprinkle with flaky salt, poppy seeds, or everything bagel seasoning.
- Cover the pan loosely with foil and bake for 12 minutes so the cheese melts through before the tops brown.
- Remove the foil and bake 5–8 minutes more, until the tops are deep golden and the cheese is bubbling at the edges.
- While the sliders bake, simmer the beef broth, Worcestershire, smashed garlic, and thyme in a small saucepan for 10 minutes. Taste and add salt or soy sauce if you want more depth.
- Let the slab rest 3 minutes before slicing along the roll lines with a serrated knife. Serve with warm au jus in ramekins for dipping.
Notes
The toasting step is the whole trick: it creates a barrier that keeps the jus from turning the rolls soggy, so don't skip it. Keep the au jus on the side and let the slab rest before cutting, or the cheese will slide. Baked sliders keep 3 days in the fridge; reheat in a 350°F oven for 5–7 minutes to bring the crisp back. The whole tray freezes for up to 2 months — reheat from frozen at 350°F, covered for the first 10 minutes.