Cheesy Skillet French Dip Sliders with Provolone & Au Jus

These Cheesy Skillet French Dip Sliders are the ultimate crowd-pleaser: soft Hawaiian rolls packed with tender shaved roast beef, sweet caramelized onions, and gooey provolone, baked until golden and served with hot au jus for dipping.

Every bite is buttery, savory, and satisfying—perfect for game day, parties, or a fun weeknight dinner. The combination of textures and flavors makes these sliders irresistible, and they come together quickly with simple ingredients.

French dip sandwiches are a classic, but turning them into sliders makes them even better for sharing. These sliders use sweet Hawaiian rolls, which add a touch of sweetness that contrasts beautifully with the rich, savory beef and salty cheese.

The rolls are layered with provolone, shaved roast beef, and caramelized onions, then brushed with garlic herb butter and baked until the cheese is molten and the tops are golden. Served with a cup of hot au jus, they're meant to be dunked and enjoyed immediately.

Ingredients

Why this recipe works

The method here is all about building layers of flavor and texture. Caramelizing the onions slowly in butter draws out their natural sweetness and turns them jammy, which complements the savory roast beef and sharp provolone. Baking the assembled sliders melts the cheese and toasts the rolls, creating a crisp exterior and a soft, gooey interior that holds up well to dipping.

Using Hawaiian sweet rolls is a smart shortcut—they're soft, slightly sweet, and the perfect size for sliders. The garlic herb butter brushed on top adds a fragrant, savory note that seeps into the rolls as they bake.

The au jus, made from rich beef consommé, provides the classic French dip experience: a hot, savory broth that enhances every bite and makes the sliders even more indulgent.

Notes and substitutions

Hawaiian sweet rolls are the ideal choice for these sliders because they are soft, slightly sweet, and hold together well. If you can't find them, use any soft slider buns or dinner rolls.

The provolone cheese melts beautifully and has a mild, nutty flavor; Swiss or mozzarella are good substitutes. For the beef, ask your deli counter for thinly shaved roast beef—it should be tender and easy to layer.

The garlic herb butter can be made at home by melting butter and mixing in minced garlic and dried herbs like thyme or oregano. For the au jus, a good-quality beef consommé or broth works perfectly; you can also use store-bought au jus mix. Make sure to warm the au jus thoroughly before serving, as it's the key to the dipping experience.

• Hawaiian sweet rolls: Any soft slider buns or dinner rolls work well; adjust baking time if using smaller or larger rolls.
• Provolone: Swiss cheese or mozzarella can be used for a different melt and flavor.
• Beef consommé: Use a good-quality beef broth or stock; for extra flavor, add a splash of Worcestershire sauce.
• Garlic herb butter: Melt 2 tablespoons butter with 1 minced garlic clove and 1/2 teaspoon dried herbs (thyme or oregano).

Equipment

• Large skillet
• Baking dish or cast-iron skillet
• Pastry brush
• Chef's knife
• Cutting board
• Small saucepan