Easy Baked French Dip Sliders on Hawaiian Rolls
These baked French dip sliders on Hawaiian rolls are the salty-sweet mashup that makes weeknight dinners feel special. Soft sweet bread, thinly sliced roast beef, and melted provolone all get brushed with garlic butter and baked in a single pan.
The top turns golden and crisp while the cheese melts down into the meat. Serve them with a quick beefy broth for dipping, and you have a 30-minute meal that tastes like you spent hours on it.
What Makes These Sliders So Good
It is that contrast between the sweet roll and the savory roast beef. Every bite has just enough salty provolone and buttery crust to keep you reaching for another.
And because you bake the whole slab at once, the edges toast while the middle stays tender. There is no flipping individual sandwiches or juggling pans.
Ingredients
- 1 (12-count) package Hawaiian sweet rolls: the signature sweet, soft bread here
- 1 lb thinly sliced deli roast beef: ask for it shaved thin at the counter for easy layering
- 8 slices provolone cheese: mild and melty, use regular sliced provolone, not smoked
- 4 tablespoons unsalted butter, melted: for the garlic butter topping
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons Worcestershire sauce, divided: 1 teaspoon for the butter mixture, 1 teaspoon for the au jus
- 1 cup beef broth: the base for dipping
- 1 tablespoon unsalted butter: for the au jus richness
Variations / Substitutions
- Roast beef swap: thinly sliced pastrami or leftover shredded pot roast both work.
- Cheese switch: Swiss or mozzarella melt just as well for a different flavor.
- Add a spread: a thin layer of horseradish sauce or Dijon mustard on the bottom rolls gives extra zip.
- Dairy-free: use a plant-based butter and a meltable vegan cheese slice.
- Extra flavor: scatter caramelized onions over the beef before adding cheese.
For a classic handheld, try my Easy French Dip Sandwiches.
How to Make French Dip Sliders on Hawaiian Rolls
Step 1: Assemble the Sliders
Preheat your oven to 350°F (177°C). Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally so you have a bottom slab and a top slab. Place the bottom slab in a 9×13 baking dish. Layer the 1 lb roast beef evenly across the rolls, then layer the 8 slices provolone cheese on top. Set the top slab of rolls back on, lining up the seams.
You will have a tall sandwich slab that looks like a giant uncut sub. The cheese should cover the beef completely so it melts down into the layers during baking.
Step 2: Brush with Garlic Butter
In a small bowl, stir together the 4 tablespoons melted butter, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon of the Worcestershire sauce. Brush this mixture over the entire top surface of the rolls, letting it drip into the crevices.
The butter will look glossy on the rolls now and pool slightly in the corners. That is fine, it bakes into a deep golden, slightly crisp crust.
Step 3: Bake the Sliders
Cover the baking dish loosely with foil and bake for 15 minutes. Remove the foil and bake another 5 to 8 minutes, until the tops are golden brown and you can see melted cheese at the edges.
You will hear the butter sizzling and smell the garlic and beef filling the kitchen. The provolone should be oozing out the sides a little.
Step 4: Simmer the Au Jus
While the sliders bake, combine the 1 cup beef broth, 1 tablespoon butter, and the remaining 1 teaspoon Worcestershire sauce in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to low and keep warm.
It only takes a couple of minutes to come together. Taste and add a small pinch of salt if your broth is low-sodium.
Step 5: Slice and Serve with Warm Au Jus
Let the baked sliders rest in the pan for 5 minutes so the cheese sets a little. Using a sharp knife, cut along the roll lines to separate each slider. Transfer them to a platter, pour the warm au jus into small bowls or ramekins, and serve.
Dip a slider into the savory broth right before a bite. The bread soaks it up and gets even better.
A Few Tips for the Best Sliders
- Use thin-sliced roast beef from the deli counter. It layers flatter and heats through faster than thicker cuts.
- A smear of horseradish sauce or Dijon mustard on the bottom rolls adds a nice kick with zero extra work.
- Let the baked sliders rest a full 5 minutes before cutting. That pause keeps the cheese from pulling away.
- For the richest au jus, look for canned beef consommé instead of regular broth. It has more body and deeper flavor.
Scale it up for a crowd:
| Serves | Packages Hawaiian Rolls | Roast Beef | Provolone Slices |
|---|---|---|---|
| 4-6 | 1 | 1 lb | 8 |
| 8-12 | 2 | 2 lb | 16 |
| 12-18 | 3 | 3 lb | 24 |
Storing Leftover Sliders
- Refrigerate: Store any leftover sliders in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven, loosely covered with foil, for about 10 minutes. The microwave works in a pinch, but the top will not be as crisp.
What to Serve with French Dip Sliders
A quick cucumber salad or tangy coleslaw cuts the richness of the cheese and beef. Oven fries or crunchy potato chips round out the plate nicely. For a crowd, set out a pickle tray and some kettle chips.
Frequently Asked Questions
Can I use a different type of roll?
Yes, soft brioche or plain dinner rolls work. The sweetness of Hawaiian rolls gives these sliders their signature flavor, but any soft, pull-apart roll will hold up.
Can I make the sliders ahead of time?
You can assemble the sliders fully without baking and refrigerate them covered for up to 8 hours. Add about 5 minutes to the covered baking time.
What can I use instead of deli roast beef?
Leftover shredded pot roast or slow-cooked chuck is fantastic. Just make sure the meat is moist so the sliders do not dry out.
Do I have to use beef consommé for the au jus?
No, beef broth works well. If using broth, you may want to add a pinch of onion powder and an extra small pat of butter for richness.
French Dip Sliders on Hawaiian Rolls Recipe
Ingredients
Method
- Preheat oven to 350°F. Slice the rolls in half horizontally without separating them. Place the bottom slab in a 9×13 baking dish, layer with roast beef and provolone, then replace the top slab.
- Stir together melted butter, garlic powder, onion powder, and 1 teaspoon Worcestershire. Brush over the tops generously.
- Cover loosely with foil and bake 15 minutes. Remove foil and bake 5-8 minutes more until golden brown and bubbly.
- While the sliders bake, simmer beef broth, 1 tablespoon butter, and remaining 1 teaspoon Worcestershire in a small saucepan. Keep warm.
- Let sliders rest 5 minutes, then cut along the roll lines. Serve with the warm au jus for dipping.
