Cheesy Skillet French Dip Sliders with Provolone & Au Jus Step-by-step instructions

Before you start

Before you start, preheat your oven to 375°F (190°C). Slice the Hawaiian rolls in half horizontally and set them aside. Thinly slice the onions and have your butter, cheese, and roast beef ready. If using a whole roast beef, slice it thinly against the grain.

Warm the au jus in a small saucepan over low heat, or have it ready to heat up later. Gather all your equipment: a large skillet for the onions, an oven-safe skillet or baking dish for the sliders, and a pastry brush.

Instructions

Caramelize and Assemble

1. 1Caramelize the Onions
   Melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply golden brown and jammy, about 15–20 minutes. If they start to stick, add a splash of water or broth. Transfer the caramelized onions to a bowl and set aside.
   Look for Onions are soft, dark mahogany, and sweet with a rich, buttery aroma.
   Tip Low and slow is key—rushing the onions over high heat will burn them before they caramelize.
2. 2Assemble the Sliders
   Slice the Hawaiian rolls in half horizontally, keeping the bottom slab intact. Place the bottom half in a large oven-safe skillet or baking dish. Layer half of the provolone slices over the bread, then top with the shaved roast beef, spreading it evenly. Spoon the caramelized onions over the beef, then add the remaining provolone slices. Place the top half of the rolls over the filling.
   Look for The rolls are filled with layers of cheese, beef, and onions, ready for the oven.
   Tip Use a serrated knife to slice the rolls cleanly without squishing them.

The onions should be deeply golden, soft, and sweet, with a buttery aroma. The sliders are assembled with even layers of cheese, beef, and onions, ready for the oven. The rolls are intact and the filling is evenly distributed.

Bake to Golden Perfection

3. 3Brush and Bake
   Brush the tops of the rolls generously with the melted garlic herb butter. Bake in a preheated 375°F (190°C) oven for 12 minutes, until the tops are golden brown and the cheese is melted and bubbly. Let it rest for 3 minutes before slicing.
   Look for The rolls are toasted golden, the cheese is molten, and the kitchen smells of garlic and butter.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the tops brown too quickly, loosely cover with foil for the last few minutes.

The tops are golden brown and the cheese is molten and bubbly. The kitchen smells of garlic and butter. The sliders are hot and ready to be cut and served.

Warm the Au Jus and Serve

4. 4Warm the Au Jus
   While the sliders bake, warm the beef consommé au jus in a small saucepan over medium heat until steaming. Keep it hot until serving.
   Look for The au jus is hot and steaming, ready for dipping.
   Tip Taste the au jus and adjust seasoning if needed—it should be savory and rich.
5. 5Cut and Serve
   Remove the sliders from the oven and let them rest for 3 minutes. Use a sharp knife to cut between the rolls into individual sliders. Serve warm with the hot au jus on the side for dipping.
   Look for The sliders are pull-apart tender with cheese strands stretching as you separate them.
   Tip For the best experience, serve immediately while the cheese is still molten.

The au jus is steaming hot and ready for dipping. The sliders are cut into individual portions, with cheese pulling as you separate them. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is not caramelizing the onions long enough—they need at least 15–20 minutes to become truly sweet and jammy. Another is overfilling the sliders, which can make them hard to handle and cause the filling to spill out.

Be sure to brush the tops generously with garlic butter; this is what gives them that golden, flavorful crust. Finally, don't skip the rest time after baking—it helps the sliders hold together when you cut them.

How to tell it’s done

The sliders are done when the tops are golden brown and the cheese is fully melted and bubbly.

The internal temperature of the roast beef should reach at least 145°F (63°C) for food safety, but since it's already cooked, you're mainly heating it through.

Let the sliders rest for 3 minutes before cutting—this allows the cheese to set slightly and makes them easier to slice. The au jus should be steaming hot when served.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest