French Dip Sliders on Hawaiian Rolls Easy Dinner Recipe

The first time I made French dip sliders on Hawaiian rolls, the kitchen smelled so good my kids started circling the oven like sharks. Imagine soft, golden Hawaiian rolls layered with tender roast beef, melted Swiss cheese, and a brush of garlicky butter—then dunked in warm, savory au jus. I’m telling you, this isn’t just dinner; it’s the kind of meal that makes people linger at the table and sneak seconds when they think no one’s watching.

I stumbled onto the idea during a hectic weeknight when “real” French dip sandwiches felt like too much work, but the craving was real. Sliders popped into my head (let’s face it, they’re always fun), and Hawaiian rolls were staring at me from the pantry. I tweaked and tested this recipe a bunch of times, searching for that perfect balance of gooey cheese and beefy goodness without the mess. You know, the kind of dinner you can actually pull off after a long day.

These French dip sliders on Hawaiian rolls are more than just easy—they’re comforting, crowd-pleasing, and surprisingly quick. Whether you’re feeding a hungry family, hosting a casual game night, or just want something warm and dunkable for yourself, this recipe delivers. As someone who’s made them for everything from birthday parties to rainy Tuesday dinners, I promise you’ll want to bookmark this one. The best part? You can prep the whole tray ahead of time and just pop it in the oven when you’re ready. That’s my kind of dinner magic.

Why You’ll Love This Recipe

If you’ve ever found yourself craving a classic French dip sandwich but wished it was easier (and, let’s be honest, a bit more fun), these French dip sliders on Hawaiian rolls will hit the spot. I’ve made dozens of slider variations over the years, and this one always disappears fastest. Here’s why you’ll be hooked:

• Effortless Weeknight Meal: Comes together in about 30 minutes—no fuss, no fancy chef moves.
• Packed with Flavor: Sweet, pillowy Hawaiian rolls balance out the savory roast beef and melty Swiss cheese. The au jus for dipping is like the cherry on top.
• Perfect for Sharing: These sliders are made for dinner with friends, potlucks, or game day. Honestly, I never have leftovers.
• Kid and Adult Approved: My picky eaters ask for seconds, and grown-ups always ask for the recipe.
• Minimal Cleanup: The whole thing bakes in one pan—so you’re not stuck scrubbing dishes all night.

What sets this recipe apart is the clever use of Hawaiian rolls. Their slight sweetness pairs beautifully with the robust flavors of beef and cheese. Blending a quick homemade au jus means you get that authentic French dip experience without simmering for hours. And let’s not forget the garlicky, buttery topping—I’ve tried skipping it, but trust me, it’s what makes these sliders totally irresistible.

I’ve tested these French dip sliders on Hawaiian rolls with different cheeses, beef cuts, and even vegan options. Each time, the result is craveable comfort food that feels special but doesn’t ask much of you. These sliders turn a regular dinner into a mini celebration—no stress, all flavor.

Ingredients Needed

This French dip sliders recipe uses simple, tasty ingredients you probably have on hand (or can grab in one quick grocery run). Everything comes together to build layers of flavor and that signature gooey, dunkable bite.

• For the Sliders:
  • 1 package (12-count) Hawaiian rolls (King’s Hawaiian is my go-to for softness and sweetness)
  • 1 pound (450g) thinly sliced roast beef (deli style works best—ask for rare or medium for juiciness)
  • 8 slices Swiss cheese (or about 200g; provolone works too)
  • 2 tablespoons mayonnaise (optional, for extra richness)
• For the Butter Topping:
  • 4 tablespoons (60g) unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried onion flakes
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • Pinch of kosher salt
• For the Au Jus:
  • 2 cups (480ml) beef broth (low sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt & pepper to taste

Ingredient Notes & Substitutions:

• If you’re gluten-free, swap in gluten-free slider rolls—they’re getting easier to find these days.
• For cheese, Swiss is classic, but try provolone or mozzarella for a different vibe.
• Roast beef: I always ask the deli counter to slice it extra thin. If you’ve got leftover roast beef, slice it cold for best results.
• No fresh parsley? Dried works fine—just use a little less.
• Dairy-free? Use vegan butter and cheese (Violife Swiss-style slices are pretty good).

Brands I Trust: King’s Hawaiian rolls are consistent and fluffy every time. For beef broth, Pacific Foods or Kitchen Basics offer a good depth of flavor. When I want extra fancy sliders, I’ll use Boar’s Head roast beef and Emmentaler Swiss cheese. But honestly, any decent deli will do!

Equipment Needed

You don’t need much to whip up these French dip sliders on Hawaiian rolls. Here’s what I use:

• 9×13-inch baking dish or rimmed sheet pan: Fits all 12 sliders snugly and catches the buttery topping.
• Small saucepan: For making the au jus.
• Basting brush: Handy for spreading the buttery topping evenly. If you don’t have one, just drizzle and use the back of a spoon.
• Sharp serrated knife: For slicing the Hawaiian rolls horizontally (a bread knife works best).
• Aluminum foil: Covers the sliders for part of the baking to keep them soft.
• Cutting board: For assembling everything.

If you’re in a pinch, a regular pie dish or even a disposable foil tray works fine (especially for parties). I’ve baked sliders on a parchment-lined sheet pan plenty of times—just watch for the butter running off the edges. For cleaning, nonstick pans make life easier. And if your basting brush is ancient like mine, soak it in warm soapy water right after use for easy cleanup.

Honestly, this recipe is forgiving. Don’t worry about fancy gadgets—just go with what you have and focus on getting those sliders golden and gooey.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C). While it heats, gather all your ingredients—you’ll be done in no time.
2. Prepare the rolls: Using a serrated knife, slice the entire package of Hawaiian rolls horizontally, keeping them attached. Place the bottom half in your baking dish. Try not to squish the rolls—they’re delicate!
3. Layer the sliders: Spread mayonnaise (if using) over the bottom layer of rolls. Evenly layer all the roast beef slices across the rolls. Top with Swiss cheese slices, covering the beef completely. Finish with the top half of the rolls.
4. Make the buttery topping: In a small bowl, mix melted butter, garlic powder, dried onion flakes, Worcestershire sauce, parsley, and a pinch of salt. Stir until combined.
5. Brush and cover: Use a basting brush (or spoon) to spread the butter mixture generously over the tops of the rolls. Cover the dish loosely with foil—this keeps the sliders soft and melty.
6. Bake the sliders: Bake covered for 15 minutes. Remove the foil and bake another 8-10 minutes until tops are golden and cheese is melted. The kitchen should smell amazing by now!
7. Make the au jus: While the sliders bake, combine beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a small saucepan. Bring to a gentle simmer over medium heat for 5-7 minutes. Taste and adjust seasoning if needed.
8. Slice and serve: When the sliders are golden and bubbling, remove them from the oven. Let them cool for 2-3 minutes (trust me, they’re lava-hot right out of the oven). Use a sharp knife to separate the sliders. Serve hot with small bowls of au jus for dipping.

Troubleshooting Tips: If your cheese isn’t melting, pop the dish back in for a couple more minutes. If the tops brown too quickly, tent with foil. Au jus too salty? Add a splash more broth. Rolls falling apart? Chill them for 10 minutes before slicing—they firm up a bit.

Personal Pro Tip: I always make extra au jus—people love to double-dip! And don’t worry if your sliders aren’t perfectly neat. Messy is part of the charm.

Cooking Tips & Techniques

After baking these French dip sliders on Hawaiian rolls a dozen times, I’ve learned a few tricks you’ll want to keep handy.

• Don’t overstuff: Too much beef or cheese makes the sliders hard to cut and even harder to dip. Stick to the measurements for best results.
• Keep rolls together: Slice the whole block of rolls at once instead of separating them. This keeps the sliders sturdy and easier to assemble.
• Use room temperature ingredients: Cold cheese and beef slow down melting. Let them sit out while you prep the butter topping.
• Bake covered first: The foil traps steam so the cheese melts evenly without drying out the rolls. Uncover at the end for that golden top.
• Simmer au jus gently: Boiling makes it taste flat and salty. Patience pays off with richer flavor.
• Slice with a sharp knife: I used a dull knife once—big mistake. The rolls squished and the filling went everywhere. Serrated is the way to go.
• Multitasking made easy: Assemble the sliders while the oven preheats and the au jus simmers. You’ll have everything ready at the same time.

I’ve had my share of fails—like forgetting to cover the sliders (hello, crunchy tops) or using watery broth. Each batch has taught me something new. The best tip? Taste the au jus before serving. Sometimes a splash of Worcestershire or a pinch more garlic powder makes all the difference.

Consistency comes from not rushing. Slow down when assembling, and your sliders will be picture-perfect and delicious every time.

Variations & Adaptations

One of the things I love most about French dip sliders on Hawaiian rolls is how flexible the recipe is. Here’s how you can make them your own:

• Cheese swap: Try provolone, mozzarella, or a mild cheddar for a twist. Pepper jack adds a kick if you want a little heat.
• Low-carb version: Use keto-friendly slider buns (like Sola or Unbun) and skip the butter topping, or use olive oil instead.
• Vegetarian option: Sub out roast beef for sautéed mushrooms and onions. Use veggie broth for the au jus—my mushroom sliders get rave reviews!
• Seasonal flavors: Add caramelized onions or roasted red peppers in the fall. In summer, fresh arugula or baby spinach gives extra color and crunch.
• Allergen swaps: For dairy-free, use vegan butter and cheese. For gluten-free, choose GF rolls and check your broth label.

Personally, I love adding a layer of crispy fried onions—extra crunch, extra flavor. Sometimes I’ll stir a little horseradish into the mayo for a zip. Don’t be afraid to experiment; this recipe is forgiving and adapts to whatever you have on hand.

Serving & Storage Suggestions

French dip sliders on Hawaiian rolls are best served piping hot, right out of the oven. I like to present them on a big platter, sprinkled with fresh parsley and with little ramekins of warm au jus for dipping. For a Pinterest-worthy dinner, add a side of sweet potato fries or a crisp green salad.

These sliders pair perfectly with cold drinks—try a light lager, iced tea, or sparkling lemonade. If you’re serving for a crowd, cut each slider in half for bite-sized snacks.

For storage, cool sliders to room temperature, then wrap tightly and refrigerate for up to 3 days. To reheat, cover with foil and bake at 300°F (150°C) for 10-12 minutes, or microwave individual sliders for 30 seconds. Au jus keeps in the fridge for 4 days—just reheat gently before serving.

Flavor tip: The rolls soak up even more au jus overnight, making leftovers extra savory. Sometimes I sneak a cold slider straight from the fridge (no shame!).

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with these French dip sliders on Hawaiian rolls (per slider, estimated):

• Calories: ~250
• Protein: 13g
• Carbs: 22g
• Fat: 12g
• Sodium: 650mg

Swiss cheese and roast beef offer a good dose of protein and calcium, while Hawaiian rolls provide satisfying carbs. If you swap in low-fat cheese or lean roast beef, you can trim a few calories. For gluten-free or dairy-free diets, use appropriate substitutions—this recipe is easy to tweak. Watch out for sodium if you’re sensitive; use low-sodium broth and skip extra salt.

Personally, I find these sliders filling and comforting, perfect for a balanced meal when paired with veggies or a light salad. They’re also easy to portion—just grab one or two, and you’re set.

Conclusion

There’s a reason French dip sliders on Hawaiian rolls keep popping up at my dinner table: they’re fast, flavorful, and always a hit. Whether you’re a busy parent, hosting friends, or just want something cozy for yourself, this recipe is a guaranteed winner. Plus, you can tweak it to fit any dietary needs or flavor cravings—there’s really no wrong way to enjoy these sliders.

My family asks for these at least once a month, and every time, I remember why I love them: the simple prep, the gooey cheese, the dunkable au jus, and the way everyone gathers around for “just one more.” Give them a try, swap in your favorite ingredients, and make them your own.

If you try this recipe, drop a comment below—tell me your favorite variation, or tag me with your slider photos! Trust me, you won’t regret adding these to your dinner rotation. Happy dipping!

FAQs

Can I make French dip sliders on Hawaiian rolls ahead of time?

Yes! Assemble the sliders and refrigerate (covered) for up to 24 hours before baking. Just add a few minutes to the bake time if cold.

What’s the best way to slice Hawaiian rolls for sliders?

Use a sharp serrated bread knife and slice all the rolls horizontally as a block. This keeps them together and makes assembly easier.

Can I use different cheese in this recipe?

Definitely! Swiss is classic, but provolone, mozzarella, or even cheddar all work well. Choose your favorite or mix and match.

How do I keep sliders from getting soggy?

Bake covered first, then uncover to get golden tops. Don’t add too much mayo or butter—just enough for flavor. Serve immediately for best texture.

Is there a vegetarian version of French dip sliders?

Yes! Swap roast beef with sautéed mushrooms and onions, and use veggie broth for the au jus. The result is hearty, flavorful, and meat-free.

French Dip Sliders on Hawaiian Rolls

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• Author: Savannah Collins
• Total Time: 35 minutes
• Yield: 12 sliders 1x

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Description

These easy French dip sliders feature soft Hawaiian rolls layered with juicy roast beef, melted Swiss cheese, and a garlicky butter topping, served with warm au jus for dipping. Perfect for weeknight dinners, parties, or game day, they’re comforting, crowd-pleasing, and quick to make.

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Ingredients

Scale 1x2x3x

• 1 package (12-count) Hawaiian rolls
• 1 pound thinly sliced roast beef (deli style, rare or medium)
• 8 slices Swiss cheese (or about 7 oz)
• 2 tablespoons mayonnaise (optional)
• 4 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried onion flakes
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• Pinch of kosher salt
• 2 cups beef broth (low sodium preferred)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt & pepper to taste

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Instructions

1. Preheat oven to 350°F (175°C). Gather all ingredients.
2. Using a serrated knife, slice the entire package of Hawaiian rolls horizontally, keeping them attached. Place the bottom half in a 9×13-inch baking dish.
3. Spread mayonnaise (if using) over the bottom layer of rolls. Layer roast beef evenly across the rolls, then top with Swiss cheese slices. Place the top half of the rolls on.
4. In a small bowl, mix melted butter, garlic powder, dried onion flakes, Worcestershire sauce, parsley, and a pinch of salt.
5. Brush the butter mixture generously over the tops of the rolls. Cover the dish loosely with foil.
6. Bake covered for 15 minutes. Remove foil and bake another 8-10 minutes until tops are golden and cheese is melted.
7. While sliders bake, combine beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a small saucepan. Simmer gently over medium heat for 5-7 minutes. Taste and adjust seasoning.
8. Remove sliders from oven and let cool for 2-3 minutes. Slice into individual sliders and serve hot with bowls of au jus for dipping.

Notes

For gluten-free, use GF rolls. For dairy-free, use vegan butter and cheese. Don’t overstuff sliders for easier slicing and dipping. Assemble ahead and refrigerate up to 24 hours before baking. Taste au jus before serving and adjust seasoning. Let rolls chill before slicing for neater assembly.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 slider
• Calories: 250
• Sugar: 5
• Sodium: 650
• Fat: 12
• Saturated Fat: 6
• Carbohydrates: 22
• Fiber: 1
• Protein: 13

Keywords: French dip sliders, Hawaiian rolls, roast beef sliders, easy dinner, party food, au jus, kid friendly, game day, comfort food