# Grilled French Dip Sliders > A handheld, grill-friendly take on classic French dip: thinly grilled roast beef piled on toasted mini rolls with melty provolone and a quick au jus made from pan drippings and beef broth for dunking. Fast, crowd-pleasing appetizer perfect for game nights and parties. Canonical URL: https://www.topshelf.recipes/recipes/grilled-french-dip-sliders ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: October 19, 2026 Last Updated: October 19, 2026 ## About This Recipe This version of French dip pares the classic sandwich down to its most essential pleasures: ultra-tender ribbons of roast beef, a puddle of savory, butter-bright au jus, and crisp, buttery mini rolls that make every bite a neat, dunkable package. Because the beef is sliced paper-thin and only kissed on the grill, you get those caramelized, slightly charred edges without sacrificing the delicate texture that makes a French dip sing. Provolone melts into folds of meat and helps keep juices from running straight through the bread, turning each slider into a balanced mouthful of salt, fat, and umami. Where this recipe really shines is in the ease and pace — it’s designed for a busy host who wants bold, grilled flavor without hours of oven time. The small format makes it ideal for game nights, casual backyard gatherings, or a football-watching spread where people graze and dunk. Little details — brushing butter on the cut sides, saving pan drippings to flavor the au jus, and using a hot cast-iron skillet to gather browned bits — add up to depth of flavor that belies how quickly these come together. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 22 minutes - Total Time: 32 minutes - Servings: 4 - Difficulty: Easy - Category: Grilling ## Ingredients ### Prep rolls, cheese and season beef - 1 lb Thinly sliced roast beef - 12 count Mini slider rolls - 12 slices Provolone cheese slices - 3 tbsp Unsalted butter - 1 tbsp Olive oil - 1 tsp Kosher salt - 1/2 tsp Black pepper ### Make the quick au jus from pan drippings - 2 cups Low-sodium beef broth - 1 tbsp Worcestershire sauce ### Heat grill and grill the beef, collecting drippings - 2 tbsp Pan drippings (collected while grilling) ## Instructions ### 1. Prep rolls, cheese and season beef Split the mini slider rolls in half horizontally. Reserve 2 tbsp of the unsalted butter for toasting the rolls and set aside 1 tbsp unsalted butter for the au jus. Lay out the provolone cheese slices on a plate. In a bowl, toss the thinly sliced roast beef with the olive oil, kosher salt, and black pepper so the meat is evenly seasoned. ### 2. Heat grill and grill the beef, collecting drippings Preheat your grill to medium-high. Place a small cast-iron skillet or a disposable foil pan on the grill grate off to the side to catch drippings. Grill the seasoned thinly sliced roast beef in batches, spreading slices out and cooking about 30–45 seconds per side just until warmed and slightly charred — you want edges browned, not overcooked. Transfer cooked beef to a platter and scrape any browned bits into the skillet so pan drippings collect there. ### 3. Butter and toast the rolls Brush the cut sides of the mini slider rolls with the reserved 2 tbsp unsalted butter. Place buttered cut sides down on the grill over medium heat and toast until golden and crisp, about 1–2 minutes; watch closely so they don't burn. ### 4. Assemble sliders and melt the cheese Pile warm roast beef onto the toasted roll bottoms, top each with a provolone cheese slice (fold slices as needed to fit). Close the sliders with the roll tops and return assembled sliders to the grill on a cooler zone cheese-side up for about 1–2 minutes, or until the provolone is melty. ### 5. Make the quick au jus from pan drippings Transfer the skillet with the collected pan drippings to the stovetop over medium heat. Add the remaining 1 tbsp unsalted butter, then pour in the low-sodium beef broth and add the Worcestershire sauce. Scrape the browned bits from the pan into the liquid, bring to a simmer, and cook until slightly reduced, about 3 minutes. Taste and adjust seasoning with kosher salt and black pepper as needed. ### 6. Serve and dunk Arrange the Grilled French Dip Sliders on a platter and serve right away with small bowls of the hot au jus for dunking. Encourage guests to dunk each slider for maximum flavor. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 710 kcal - Protein: 47.5 g - Carbohydrates: 48.2 g - Fat: 35.7 g - Saturated Fat: 17.2 g - Fiber: 1.9 g - Sugar: 6.4 g - Added Sugars: 4.9 g - Cholesterol: 130 mg - Sodium: 1563.3 mg - Potassium: 760.2 mg - Calcium: 416.6 mg - Iron: 6.4 mg - Vitamin D: 0.5 mcg ## Tips ### Warm beef gently Cook thin slices 30–45 seconds per side over medium-high heat so they brown but stay tender; overcooking makes pre-sliced roast beef tough. ### Capture flavorful drippings Place a skillet or foil pan off to the side while grilling and scrape browned bits into it — those fond bits are the backbone of a rich au jus. ### Butter the cut sides Brush the roll interiors with butter and toast cut-side down on the grill to create a moisture barrier and add crispness that holds up to dunking. ### Melt cheese with indirect heat Finish assembled sliders over a cooler zone cheese-side up for just a minute to melt without further browning the rolls or drying the meat. ### Adjust jus seasoning last Because pan drippings and Worcestershire add salt and umami, taste the reduced au jus before adding more salt or pepper to avoid over-salting. ## Variations and Substitutions ### Caramelized Onion Upgrade Top each slider with a spoonful of sweet, slow-cooked onions for a rounded sweetness that contrasts the beef and enhances the au jus. ### Mushroom 'Veggie Dip' Replace the roast beef with a mix of cremini and portobello sautéed in butter and soy sauce for a vegetarian-friendly dunking slider with meaty texture. ### Smoky Horseradish Twist Stir 1–2 teaspoons prepared horseradish into the au jus and spread a thin layer of horseradish sauce on the rolls for a bright, spicy pop. ### Low-Carb Swap Use sturdy iceberg lettuce cups or toasted low-carb rolls and serve the au jus on the side for dunking to cut carbs while keeping the core flavors. ## Notes These sliders deliver classic French dip flavor in a compact, shareable format — easy to make on the grill with a simple au jus. They shine at game nights and parties because guests can dunk, stack, and snack. ### Storage and Make-Ahead Store leftover au jus in an airtight container in the refrigerator for up to 3 days and keep sliders wrapped separately to avoid soggy rolls. Reheat the jus gently on the stovetop until simmering, and warm sliders in a 350°F oven for 5–8 minutes, tented with foil to prevent excessive drying. If you plan to store, remove cheese before refrigerating and add fresh slices when reheating for best texture. ### Serving Suggestions Serve these sliders with crunchy kettle chips or crisp dill pickle spears to cut through the richness, and offer a simple slaw or grainy mustard for contrast. For drinks, a caramel-forward amber ale or a medium-bodied red like a Merlot complements the beef; if serving nonalcoholic options, a cold ginger beer or iced tea brightened with lemon works well. Present the sliders on a long platter with individual small bowls of hot au jus so guests can dunk to their liking. ## Frequently Asked Questions ### Can I use leftover roast beef? Yes — thinly sliced leftover roast beef reheats quickly on the grill or in a skillet; warm it just until heated through to avoid drying and proceed with assembly and melting the cheese. ### What if I don't have pan drippings? If you don't capture drippings, increase the Worcestershire by another teaspoon and add a splash of soy sauce or a half teaspoon of beef bouillon to the broth to mimic that savory depth. ### How do I prevent soggy rolls? To keep rolls from soaking through, toast the cut sides until crisp and brush a light layer of butter on the interior before assembling, and serve au jus in separate dipping bowls rather than pre-soaking sandwiches. ### Can I make the au jus ahead? Yes, make the au jus up to two days ahead and refrigerate; reheat slowly on the stovetop and whisk in a tablespoon of butter just before serving to revive the gloss and flavor. ### What cheeses work besides provolone? Mild Swiss, fontina, or a thinly sliced Monterey Jack all melt well and pair nicely with beef; choose a cheese that melts smoothly without overwhelming the jus. ## Related Recipes and Guides - [Texas-Style Smoked Brisket](https://www.topshelf.recipes/recipes/smoked-brisket-texas-style) - [Grilled Chickpea and Broccoli Grain Bowl with Tahini-Lemon Drizzle](https://www.topshelf.recipes/recipes/grilled-chickpea-broccoli-grain-bowl-tahini-lemon-drizzle) - [South Chicago Packing 100% Pure Seared Ribeye with Garlic Herb Butter](https://www.topshelf.recipes/recipes/south-chicago-packing-seared-ribeye-garlic-herb-butter) - [Smoky Charred Lemon Herb Grilled Chicken Thighs (Bone In)](https://www.topshelf.recipes/recipes/smoky-charred-lemon-herb-grilled-chicken-thighs-bone-in) - [Liquid Alchemist Strawberry Syrup BBQ Glazed Chicken for the Grill](https://www.topshelf.recipes/recipes/liquid-alchemist-strawberry-syrup-bbq-glazed-chicken-grill) - [Grilled Peach Gelato](https://www.topshelf.recipes/recipes/grilled-peach-gelato) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)