If you’re like me and always searching for something piping hot, cheesy, and slap-you-in-the-face simple, then you’re gonna get along just fine with this Easy French Dip Sliders recipe. I swear, the first time I made these, my cousin Tim ate so many he basically became part of the couch (he’s fine—eventually moved). Anyway, these sliders have made a lot of weeknights actually enjoyable instead of, you know, the leftover chicken drudgery. And isn’t that what we’re after in life? A little sandwich joy, maybe with some au jus dribbling somewhere it shouldn’t.

Why I keep making these (and probably always will)

I make these when I realize I promised to bring something to the game day party but have 40 minutes max. My family goes a bit bonkers for them because there’s melty cheese, roast beef, and dippiness involved—what’s not to love? (Except, maybe, all the sticky fingers on the remote. Still worth it.)

And here’s the thing: I tried making them with gourmet everything once, but honestly, it’s really hard to mess these up—bless.

What you’ll need (and a few lazy swaps)

A pack of soft slider buns (Hawaiian are classic, though I’ve used those cheap white dinner rolls and nobody noticed!)
1 pound sliced deli roast beef—get it from the counter if you can, but the packaged stuff totally works. I once even used leftover pot roast; not bad.
Provolone cheese (or Swiss—my grandmother would haunt me if I didn’t mention Swiss, but let’s just say I’m flexible)
3 tablespoons butter, melted (if you run out, I’ve used olive oil in a panic—tasted fine)
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder (maybe a little extra if you’re feeling it)
Au jus mix packet (though in a pinch I’ve just dissolved a bouillon cube with some onion powder—not award winning, but hey)
Optional: a sprinkle of poppy seeds or dried parsley—if you happen to have some loitering in the pantry

How I throw these together (with a few confessions)

Preheat the oven to 350°F. I usually forget for a hot minute and end up scrambling—so if you remember, you’re already ahead of me.
Line a baking dish (something like 9×13 inches—the one with the chip in the corner works perfectly) with parchment or foil for easier clean-up. Trust me, just do it.
Slice the entire slab of slider buns horizontally so you have a top half and a bottom half. Don’t separate the individual buns yet—learned that the hard way.
Lay the bottom half in the dish. Pile on the roast beef in a generous, heartily haphazard way. Some people measure slices, but I just eyeball it. Next, top with cheese slices—cover as much as you can, and maybe nibble a piece. It’s tradition (in my house at least).
Carefully plop the top bun slab over everything. In a bowl or a mug (I always use a mug!), combine melted butter, Worcestershire sauce, and garlic powder. Give it a quick taste—sometimes I put in a dash more Worcestershire because apparently I can’t help myself.
Pour or brush the butter mixture over the top buns—it’ll look like a lot, but that’s the point. Sprinkle poppy seeds or whatever on top if you want bonus points.
Bake uncovered for 15 to 18 minutes, or until the tops are golden and the cheese is doing its molten volcano thing. Don’t stress if the edges crisp up a bit—they’re my favorite part.
Meanwhile, whip up the au jus according to the packet (or, you know, cobble together the bouillon version). Don’t forget to stir it now and then—it can get weirdly globby.
Once everything’s out, use a sharp bread knife (or, on a wild day, just pull them apart) to cut the sliders. Serve with individual ramekins of the hot au jus for dunking. That’s where the magic happens.

What I’ve learned after making these… approximately a gazillion times

If you use bagged pre-shredded cheese, it’ll taste fine, but it never melts the same way. Block cheese just hits different.
I once used onion rolls because that’s all I had; it was too much flavor chaos. Stick to something gentle for the bread.
Sometimes I prep the whole dish ahead and just bake when people show up—works like a charm, but don’t leave it too long or the bottoms go soggy. (No one likes damp bread—ok, maybe geese?)

Sliders, my way (and some failed experiments)

I swapped the cheese for sharp cheddar once—not my brightest idea; too greasy. Tried caramelized onions, though, and they are delish if you have patience. Oh, and I once made a veggie version with grilled mushrooms and peppers. Pretty tasty, but the carnivores in my family rioted (well, they pouted; same thing).

What if I don’t have all the fancy gear?

Honestly, I’ve used everything from a proper Pyrex to a miserable old cookie sheet with some foil walls propped up. If you don’t have a pastry brush for the butter, just spoon it on. Rip the buns with your hands if you want rustic vibes—these aren’t delicate tea sandwiches. My uncle even microwaved the au jus once by accident, and guess what? Still edible.

The “how long will it last?” chronicles

Technically, you can store leftovers in an airtight container in the fridge for 2-3 days. But let’s be honest—I’ve never seen any stick around until morning. If you must rewarm them, pop them in a toaster oven (or even regular oven) to get the cheese gooey again—microwaving is OK but makes the bread a bit chewy. I suppose it’ll do in a pinch.

What goes best with these? (This part’s fun)

My crew likes these with kettle chips and a big, ridiculous pickle on the side. Sometimes I’ll put out some roasted veggies or a simple salad for… I guess, balance (not that anyone touches the salad). If it’s a party, you can’t go wrong with a cold beer or lemonade either.

Pro tips I wish someone had given me

Don’t skip lining your pan; cleaning caramelized cheese off glassware is a sort of punishment I wouldn’t wish on anyone.
Try not to rush the baking; I once pulled them too early and ended up with lukewarm cheese. Not tragic, but missed the magic.
If your au jus packet is wildly salty, dilute it a bit more and toss a splash of soy sauce in there—it works, promise.

Some burning questions I actually get asked

Can I make this ahead? Yeah, totally! Assemble and refrigerate (cover it though), then bake when you’re ready. I don’t love leaving it more than a few hours, but overnight works if you’re not picky about texture.
Can I freeze these? Hmm, I tried once but the bread came out kinda weird after thawing—like it’s seen better days. So I’d say… maybe, but it’s not my go-to.
Do I have to use butter? I’ve swapped in olive oil in a jam, but butter really gives it that French Dip flavor. Margarine? Eh, does the job but not as tasty.
What kind of roast beef is best? I usually use whatever’s on sale at the deli, honestly. Super thick slices are a bit much, so I go for medium or thin. Once I used leftover steak, sliced super thin, and it was a killer upgrade.

And actually, on second thought… maybe I should double the batch. People seem to descend on these like seagulls on a chip. Hope you enjoy making (and eating) them as much as I do. If you ever figure out how to keep the kids from sneaking the cheese beforehand, let me know!