French Dip Sandwich Recipe

Mini French dip sandwiches: soft rolls stuffed with melty provolone, roast beef, and brushed with buttery au jus gravy. Perfect for parties, game day, or weeknight comfort food.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Comforting Beef Recipes

If you’re anything like me, sometimes a whole French dip sandwich feels like a bit… much. These mini French dip sandwiches are my go-to for those cozy, comfort food cravings without the commitment of a full sub.

They’re stacked with juicy deli roast beef, layered with creamy provolone, and tucked inside soft rolls that get brushed with a garlicky, buttery au jus glaze. Then we bake them until everything’s gooey and golden.

The best part? You get to double dip—once in the buttery sauce and again in a warm ramekin of extra au jus.

Each slider clocks in around 250-300 calories, depending on the bun, and they’re surprisingly satisfying for their size. Perfect as a party snack, appetizer, or lazy Sunday dinner with a side of baked fries and a salad.

This recipe has been tested a few times in my kitchen (read: many cheese pulls were involved). Feel free to adapt it for full-sized French dipped sandwiches.

👩‍🍳 You might also like my fish sandwich, my breakfast sausage and egg sandwich (burger), or my vegetarian sandwich (with mushrooms and broccolini).

What You’ll Need

Here is what you’ll need for this French dip sandwich recipe. Find the full measurements in the recipe card below.

• French dinner rolls or slider buns – Soft and squishy, perfect for holding all that cheesy, beefy goodness.
• Provolone cheese – Melts beautifully and adds that creamy, mild flavor. Swiss or mozzarella also works great.
• Deli roast beef (thinly sliced) – The star of the show. Go for a good-quality, juicy roast beef.
• For the buttery au jus glaze: Unsalted butter (melted) for rich, savory base, au jus gravy mix (you can find those in most supermarkets), Worcestershire sauce (adds umami and depth), garlic and onion powder (for that classic French dip aroma), fresh thyme leaves for earthy, fragrant touch. Dried thyme works in a pinch, of course. Plus a little salt to round it all.
• Chopped parsley (optional) – For a fresh, herby finish.

How To Make French Dip Sandwich

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for French dip sandwich.

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
• Slice buns and place bottom halves on the sheet.
• Whisk melted butter with half the au jus mix, Worcestershire, garlic powder, onion powder, thyme, and salt.
• Brush the cut sides of the bottom buns with the butter mixture.
• Layer roast beef and provolone onto each roll.

• Add top halves of the buns and brush with the rest of the butter mixture.
• Sprinkle with parsley.
• Cover loosely with foil and bake for 15 minutes.
• Uncover and bake another 5–10 minutes until tops are golden and cheese is melty.
• Meanwhile, prepare remaining au jus mix with water per packet instructions for dipping.

Recipe Tips

• Make-ahead: Assemble the sliders up to a day ahead, cover and refrigerate. Bake just before serving.
• Freezer-friendly: Skip baking, wrap tightly and freeze. When ready, bake from frozen (add 10 minutes extra).
• Swap it: Not a provolone fan? Try mozzarella, gruyère, or Swiss.
• Feeding a crowd: Easily double or triple for game days or family get-togethers.
• Crispier bottoms: Toast the bottom buns for a minute before adding fillings if you like a sturdier sandwich.

Serving Suggestions

Serve these mini French dip sandwiches warm with a side of au jus for dunking (non-negotiable, in my opinion). I like to plate them up with some baked fries, potato wedges, or even a simple green salad if you want to balance things out a bit.

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More Comforting Beef Recipes