French Dip Sliders Recipe | Party Food
There are some recipes that just feel like a warm hug, and these French Dip Sliders are precisely that. They take all the savoury, beefy, cheesy goodness of a classic French dip sandwich and transform it into the most delightful little mouthfuls, perfect for sharing. We’re talking tender, thinly sliced roast beef piled high, sweet caramelised onions, and gloriously melty Swiss cheese, all tucked into soft brioche buns. The whole tray is then brushed with a rich garlic and herb butter before being baked until golden and toasted.
But the magic doesn’t stop there. The finishing touch is the deeply flavourful dipping jus, made right in the same pan you used for the onions. This is my go-to recipe when I need something that feels special and indulgent but comes together in a flash. It’s the kind of food that makes everyone pause for a moment, close their eyes, and just enjoy the taste. Whether you’re planning a casual get-together with friends, a fun family meal, or looking for a standout appetizer for a game day, this French Dip Sliders recipe is one you’ll come back to time and time again.
Recipe Overview
This recipe delivers layers of flavour in a compact, easy-to-eat format. You can expect savoury, umami-rich notes from the roast beef and jus, a subtle sweetness from the slow-cooked onions, and a lovely nutty creaminess from the melted Swiss cheese. The garlic butter topping adds a final aromatic punch that ties everything together. I’ve tested this with both provolone and Swiss cheese, and while both are lovely, the nutty flavour of Swiss cheese is just sublime here and complements the beef so beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 sliders (serves 4-6)
- Difficulty: Easy
Why You’ll Love This French Dip Sliders Recipe
- Genuine Flavour: The combination is just fantastic. The beefy richness is balanced by the sweet, jammy onions and the sharp, nutty Swiss cheese. The dipping jus is what truly elevates it, adding a wave of concentrated, savoury goodness with every bite.
- Ready in Under 40 Minutes: From starting the onions to pulling a tray of golden, cheesy sliders from the oven, the whole process takes about 35 minutes, making it ideal for a weeknight treat or a last-minute gathering.
- Flexible Recipe: This is a great template for customisation. Use leftover roast beef from a Sunday lunch, swap the Swiss for provolone or Gruyère, or add a layer of sautéed mushrooms for extra earthiness.
- Great for Sharing: These sliders are built for social eating. They work beautifully for a casual dinner party appetizer, a contribution to a potluck buffet, or the centrepiece of a film night feast.
- Family Tested: This recipe always gets compliments. My kids absolutely devour this every time I make it, and there are never any leftovers, which is always the best sign!
Ingredients You’ll Need
The key to this recipe is using good-quality ingredients, as their individual flavours really shine through. For the beef stock, I always recommend using a low-sodium version, like Kallo Organic, so you have full control over the saltiness of the final jus. A good deli roast beef makes all the difference, so ask for it to be sliced very thinly.
- 12 soft brioche slider buns
- 500g thinly sliced deli roast beef
- 12 slices of Swiss cheese (or Emmental)
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter, for the onions
- 450ml low-sodium beef stock
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- For the Topping:
- 85g unsalted butter, melted
- 1 tablespoon finely chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon poppy seeds (optional)
Sophia’s Tip: Don’t be tempted to use pre-chopped garlic from a jar for the butter topping. Mincing fresh cloves releases so much more aromatic oil and gives a far superior, less harsh garlic flavour that infuses the buns beautifully.
How to Make French Dip Sliders
The process is straightforward and involves three main parts: preparing the onions and jus, assembling the sliders, and baking them to golden perfection. Working methodically makes this a very relaxing recipe to prepare.
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9×13 inch) baking dish. Slice the sheet of slider buns in half horizontally without separating them, creating a top and bottom slab. Place the bottom slab into your prepared dish.
- Caramelise the Onions: In a large frying pan over medium heat, melt the 2 tablespoons of butter. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 10-15 minutes until they are soft, deeply golden, and sweet. What works best for me is keeping the heat on medium-low to prevent them from burning before they have a chance to sweeten.
- Create the Jus: Once the onions are caramelised, pour in the beef stock and Worcestershire sauce. Use a wooden spoon to gently scrape any browned bits from the bottom of the pan—this is where so much flavour is hiding! Add the dried thyme, bring to a simmer, and let it cook for 5-7 minutes until it has reduced slightly. Season with salt and pepper to taste.
- Assemble the Sliders: Using a slotted spoon, remove about half of the onions from the jus and spread them evenly over the bottom slab of buns in the baking dish. Layer the thinly sliced roast beef over the onions, followed by the slices of Swiss cheese. Place the top slab of buns on top.
- Make the Butter Topping: In a small bowl, whisk together the 85g of melted butter, minced garlic, chopped parsley, and onion powder.
- Brush and Bake: Pour or brush the garlic butter mixture evenly over the top of the sliders, ensuring it seeps into all the crevices. Sprinkle with poppy seeds, if using. Cover the dish with foil.
- Bake to Perfection: Bake in the preheated oven for 15 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the tops are golden brown and the cheese is completely melted and bubbling at the edges.
- Rest and Serve: While the sliders are baking, gently re-warm the remaining jus in the pan. Once the sliders are done, let them rest in the dish for about 5 minutes before slicing into individual portions. This helps them hold together. Serve immediately with the warm jus on the side for dipping.
Tips From My Kitchen
- Temperature Control: Don’t be tempted to crank up the oven temperature to speed things up. A moderate 180°C (160°C fan) is the sweet spot. This allows the heat to penetrate the sliders, melting the cheese thoroughly without burning the buttery tops.
- The Secret Step: I learned that to prevent a soggy bottom, you should toast the bottom slab of buns in the oven for 2-3 minutes before assembling. It creates a slight barrier that holds up beautifully against the beef and onions.
- Make-Ahead: You can assemble the sliders (without the butter topping) up to 4 hours in advance. Cover them tightly and store them in the fridge. Prepare the jus and the butter topping separately and store them in the fridge as well. When you’re ready, just brush with butter and bake, adding a few extra minutes to the covered baking time.
- Storage: Leftovers are unlikely, but if you have them, store the sliders in an airtight container in the fridge for up to 2 days. The jus can be stored separately. Reheat the sliders in the oven at 160°C until warmed through for the best texture.
Equipment You’ll Need
You won’t need any special gadgets for this recipe, just some standard kitchen kit.
- Large frying pan or skillet
- 23x33cm (9×13 inch) baking dish
- Sharp knife and cutting board
- Small mixing bowl for the butter topping
- Pastry brush
- Wooden spoon or spatula
Common Mistakes to Avoid
- Overcrowding the pan: When you’re caramelising the onions, make sure they have enough space in the pan to make contact with the surface. If the pan is too full, the onions will steam instead of fry, and you won’t get that deep, sweet flavour. For more on the science, Serious Eats has a great guide.
- Wrong temperature: Baking the sliders too hot will cause the brioche to brown too quickly on top, leaving the cheese in the middle only partially melted. Stick to the recommended temperature for an even bake.
- Skipping the rest time: It’s tempting to dive right in, but letting the sliders rest for 5 minutes after they come out of the oven is crucial. It allows the cheese to set up just enough so that when you slice them, they don’t fall apart completely.
Delicious Variations to Try
Once you’ve mastered the basic recipe, feel free to get creative. These sliders are wonderfully adaptable!
- Spicy Version: For a bit of a kick, add some thinly sliced jalapeños along with the onions, or stir a pinch of red pepper flakes into the butter topping.
- Vegetarian Option: Swap the roast beef for thickly sliced, sautéed portobello mushrooms. Use a rich vegetable stock to create a flavourful mushroom jus for dipping.
- Different Protein: This recipe works wonderfully with other thinly sliced meats. Try it with leftover Christmas turkey, deli-sliced smoked ham, or even shredded chicken. If you like shredded chicken recipes, my Bang Bang Chicken Thighs are always a hit.
What to Serve With French Dip Sliders
These sliders are quite rich, so they pair best with simple, fresh sides. A great meal needs balance!
- Crispy Potato Wedges: A side of perfectly seasoned, crispy-on-the-outside, fluffy-on-the-inside potato wedges is a natural partner.
- A Simple Green Salad: A crisp salad of rocket and mixed leaves with a sharp lemon vinaigrette helps to cut through the richness of the cheese and beef.
- Drink Pairing: A cold, malty brown ale or a smooth, medium-bodied red wine like Merlot complements the savoury beef notes beautifully. For a non-alcoholic choice, a sparkling cranberry or apple juice is a lovely, refreshing option. For dessert, something simple like these Biscoff Truffles would be a lovely finish.
Frequently Asked Questions
French Dip Sliders Recipe
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish. Slice the sheet of slider buns in half horizontally without separating them, creating a top and bottom slab. Place the bottom slab into your prepared dish.
- Caramelise the Onions: In a large frying pan over medium heat, melt the 2 tablespoons of butter. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 10-15 minutes until they are soft, deeply golden, and sweet. What works best for me is keeping the heat on medium-low to prevent them from burning before they have a chance to sweeten.
- Create the Jus: Once the onions are caramelised, pour in the beef stock and Worcestershire sauce. Use a wooden spoon to gently scrape any browned bits from the bottom of the pan—this is where so much flavour is hiding! Add the dried thyme, bring to a simmer, and let it cook for 5-7 minutes until it has reduced slightly. Season with salt and pepper to taste.
- Assemble the Sliders: Using a slotted spoon, remove about half of the onions from the jus and spread them evenly over the bottom slab of buns in the baking dish. Layer the thinly sliced roast beef over the onions, followed by the slices of Swiss cheese. Place the top slab of buns on top.
- Make the Butter Topping: In a small bowl, whisk together the 85g of melted butter, minced garlic, chopped parsley, and onion powder.
- Brush and Bake: Pour or brush the garlic butter mixture evenly over the top of the sliders, ensuring it seeps into all the crevices. Sprinkle with poppy seeds, if using. Cover the dish with foil.
- Bake to Perfection: Bake in the preheated oven for 15 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the tops are golden brown and the cheese is completely melted and bubbling at the edges.
- Rest and Serve: While the sliders are baking, gently re-warm the remaining jus in the pan. Once the sliders are done, let them rest in the dish for about 5 minutes before slicing into individual portions. This helps them hold together. Serve immediately with the warm jus on the side for dipping.
Notes
I really hope you enjoy making (and eating!) these French Dip Sliders as much as we do in our house. They are a true treat and bring so much flavour to the table with very little fuss. Let me know how they turn out for you in the comments below—I love hearing about your kitchen adventures! – Sophia
