These French dip sliders bring everything you love about a classic French dip sandwich into an easier, family-friendly format. Tender shredded beef, melty cheese, buttery rolls, and rich au jus make them perfect for weeknights, game day, or feeding a hungry crowd.
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5-Star Review
"The first time I made these I made it exactly as written and the sliders were amazing. Had a ton of leftover shredded beef and jus. We used the meat to make quesadillas and tacos that we dipped in the reheated jus. Incredible!! I am keeping this as my very favorite way to make shredded beef for anything. The flavors are so versatile and so umami packed I can't think of anything it wouldn't be delicious as! If anyone reads this and wonders whether to make it... yes! 100% yes"
-Bree
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Tender beef, melty cheese, and buttery rolls make these French dip sliders an easy win for dinner, game day, or feeding a crowd. The beef cooks until fall-apart tender in the Instant Pot, slow cooker, or Dutch oven, then gets tucked into slider rolls and baked until warm, golden, and ready for au jus.
Why It Works
- Tender beef: Pressure cooking or slow cooking makes the roast fall-apart tender.
- Rich au jus: The cooking liquid becomes the dipping sauce.
- Slider format: Easy to serve, easy to eat, and perfect for a crowd.
- Baked finish: Melts the cheese and lightly crisps the tops.
- Flexible cooking methods: Instant Pot, slow cooker, or Dutch oven all work.
- Crowd favorite: Familiar flavors that always disappear fast.
What You'll Need & Why
- Beef Chuck Roast — My go-to cut for French dip sliders. Chuck becomes pull-apart tender when cooked low and slow and soaks up all that rich, beefy flavor. Arm roast or round roast also work well if that’s what you have.
- Tomato Paste, Onion, and Garlic — These build the flavor foundation. Once they hit the heat, they create a deep, savory base that makes the beef taste like it simmered all day.
- Worcestershire Sauce and Mushroom Powder — A one-two punch of umami. They deepen the sauce and give the au jus that rich, beef-forward flavor that makes these sliders irresistible.
- Slider Buns or Pull-Apart Rolls — Soft, slightly sweet rolls are perfect for soaking up all that juicy beef without falling apart.
- Mayonnaise and Whole Grain Mustard — This simple spread adds creaminess and a little tang, balancing the richness of the beef and cheese.
- Provolone Cheese — Mild, melty, and classic for French dip. It melts beautifully over the beef without overpowering the flavors.
- Sesame Seeds and Parmesan — A quick sprinkle on top adds texture, flavor, and that extra “wow” factor once the sliders come out of the oven.
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Swaps & Flavor-Boosting Variations
These French dip sliders are flexible, forgiving, and easy to adapt depending on how you’re cooking or who you’re feeding.
- Swap the cheese: Provolone is classic, but Swiss, mozzarella, or white cheddar all melt well.
- Add onions: Caramelized onions make these even richer and more classic.
- Boost the au jus: A splash of soy sauce or beef concentrate deepens the flavor.
- Add heat: Horseradish or red pepper flakes give the sliders a little kick.
- Make more for a crowd: This recipe doubles easily for game day or gatherings.
Tips & Tricks
A few simple tips to make these French dip sliders absolutely next-level.
- Bring the beef closer to room temp: It browns more evenly and builds better flavor.
- Cook the tomato paste well: Let it darken before adding liquid for deeper flavor.
- Shred the beef while warm: It pulls apart more easily and stays juicy in the cooking liquid.
- Use the au jus generously: Spoon some over the beef before baking and serve the rest for dipping.
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Slow Cooker Method
Sear the beef first for the best flavor, then transfer everything to the slow cooker. Cook on high for 4–6 hours or low for 6–8 hours until the beef is fall-apart tender, then continue with the sliders as written.
Dutch Oven Method
Sear the beef directly in the Dutch oven, cook the tomato paste until darkened, then add the remaining ingredients and return the roast to the pot. Cover and cook at 250°F for 6–8 hours until tender, then continue with the sliders as written.
French Dip Sliders Recipe
Ingredients
The Beef
- 1 2-3 lb beef chuck roast
- 2 tablespoon tomato paste
- 1 tablespoon extra virgin olive oil
- 1 med yellow onion, rough chopped
- 1 head garlic, top sliced off to expose cloves
- 4 cups beef broth
- 2 tablespoon Worcestershire sauce
- 2 tablespoon mushroom powder
- 2 tablespoon dried thyme
The Slider Sauce and Assembly
- 1 package slider or pull apart buns I used savory butter packaged buns
- 1 pkg sliced provolone
- 2 tablespoon mayonnaise
- 2 tablespoon whole grain mustard
Garlic Butter
- 4 tablespoon butter, melted
- ¼ cup parmesan cheese
- 1 tablespoon sesame seeds
- kosher salt and fresh ground pepper, to taste
Instructions
The Beef
- Set the Instant Pot to high sauté and season both sides of the roast liberally with salt and pepper. Sear both sides of the roast in extra virgin olive oil until a deep caramelization occurs - approximately 3-4 minutes per side. Remove the roast and set aside.
- Add the tomato paste to the instant pot and stir continuously until the paste turns a deep brick red. Deglaze with the beef broth and scrape any of the brown bits from the bottom of the pot.
- Next, add the onions, garlic, mushroom powder, dried thyme, and the Worcestershire sauce to the broth mixture and stir to combine. Carefully, place the seared chuck roast back into the pot.
- Cook on high pressure for 80 minutes. After the 80 minutes, let it depressurize naturally for 10 minutes. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Remove the lid, and carefully remove the chuck roast, shred the beef and set aside.
- Strain the cooking liquid and add to a pot to simmer. This will be the au jus. Let this simmer until you are finished baking the sliders. Reserve 4-5 cloves of garlic.
Slider Sauce and Assembly
- Holding the top of the slider or pull apart buns with the palm of your hand, carefully slice the buns in half with a serrated knife in an even horizontal cut. Keep the buns connected so that you basically have a top bun and a bottom bun.
- Place the bottom bun onto a parchment paper lined baking sheet. Mix the mayonnaise and whole grain mustard together. Spread half of the mixture onto the bottom bun and the other half onto the top bun.
- Next, layer the shredded beef, then the provolone onto the bottom bun. Add the top bun.
Garlic Butter
- Mash the reserved cooked garlic cloves and mix into the butter, parmesan cheese, sesame seeds, salt and pepper.
- Brush the top bun with the melted garlic butter mixture. Bake 20 minutes in a preheated 400° oven. Remove and let cool slightly.
- Pull apart, dip into the au jus, and enjoy!
Nutrition
Build a Game Day Table
These French dip sliders fit naturally into a game day spread because they hold well, feed a crowd, and pair easily with simple sides that balance all that rich beef and melty cheese.
- Add something crunchy: Kettle chips, coleslaw, or a vinegar-forward salad help cut the richness.
- Start with a cold appetizer: Marinated feta and olives or whipped ricotta dip both fit beautifully on the table.
- Set out a veggie tray: Dill pickle ranch makes an easy, crowd-friendly dip alongside fresh vegetables.
- Use extra beef wisely: Leftovers make excellent full-size French dip sandwiches the next day.
Storage & Reheating
These French dip sliders store and reheat beautifully, making them great for leftovers or prep-ahead meals.
- Refrigerate leftovers: Store sliders and au jus separately for up to 3–4 days.
- Reheat gently: Warm covered in the oven until heated through.
- Freeze the beef only: Shredded beef freezes well with a little au jus for up to 3 months.
- Assemble fresh when possible: Fresh buns hold the best texture.
You Asked, I Answered
Do I have to use the Instant Pot?
No. These sliders also work well in the slow cooker or Dutch oven.
Can I make this gluten-free or dairy-free?
Yes. Use gluten-free slider buns, dairy-free butter, and skip or swap the cheese.
Can I make these ahead of time?
Yes. Cook and shred the beef ahead, then assemble and bake when ready to serve.
Who invented the French Dip?
The French dip is most often credited to Cole's French Dip in Los Angeles, though the exact origin is still debated.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Amanda R says
These turned out so good! Made them for a birthday party and they were the big hit! Used a hoagie roll instead but so good!
Bree says
The first time I made these I made it exactly as written, for crock pot, and the sliders were amazing. Had a ton of leftover shredded beef and jus. We used the meat to make quesadillas and tacos that we dipped in the reheated jus. Incredible!! I am keeping this as my very favorite way to make shredded beef for anything. The flavors are so versatile and so umami packed I can't think of anything it wouldn't be delicious as! If anyone reads this and wonders whether to make it... yes! 100% yes
Rufus says
You've made my year! Thank you so very much for letting me know you liked this recipe! Have the most wonderful day!