French Dip Sliders are the ultimate easy dinner or game day win. Tender, flavor-packed beef cooks until juicy and shred-ready, then gets piled onto soft slider rolls, topped with melty cheese, and baked until golden.
Served with a rich, savory au jus for dipping, these sliders are kid-friendly, crowd-pleasing, and unbelievably easy — whether you make them in the Instant Pot, slow cooker, or Dutch oven!
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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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If you love the flavors of a classic French dip sandwich but want something easier, more fun, and way more weeknight-friendly, pull up a chair. These French Dip Sliders deliver tender, juicy beef, melty cheese, and soft, buttery rolls — all with a rich au jus on the side for dipping.
The beef cooks until fall-apart tender and packed with flavor, whether you use the Instant Pot, slow cooker, or a Dutch oven. Once it’s shredded, everything gets piled onto slider rolls and baked just long enough for the cheese to melt and the tops to turn golden. They’re easy enough for a family dinner, fun enough for game day, and always a hit with kids and adults alike.
Here’s why these French dip sliders turn out so flavorful, juicy, and foolproof every single time:
- Pressure-cooked or slow-simmered beef — Cooking the beef low and slow (or fast in the Instant Pot) breaks it down until it’s tender, juicy, and loaded with flavor.
- Rich au jus — The cooking liquid doubles as a deeply savory dipping sauce, adding that classic French dip flavor everyone loves.
- Slider format — Sliders are faster, easier, and less messy than full sandwiches, making them perfect for weeknights, parties, and feeding kids.
- Baked finish — Baking the assembled sliders melts the cheese and lightly toasts the rolls, locking in flavor and texture.
- Multiple cooking options — This recipe works beautifully in the Instant Pot, slow cooker, or Dutch oven, so you can use whatever fits your day best.
- Crowd-pleasing comfort — Familiar flavors, fun dipping, and soft, cheesy sliders make this a guaranteed win for family dinners and game day spreads.
What You'll Need and 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 and 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.
- Slow Cooker Method — No Instant Pot? No problem. Cook the beef low and slow in the crockpot until it’s fall-apart tender, then shred and continue with the sliders as written.
- Dutch Oven Method — Brown the beef, then simmer gently in a covered Dutch oven until tender. This method is great if you want a more hands-on, stovetop-to-oven approach.
- Swap the Cheese — Provolone is classic, but Swiss, mozzarella, or even white cheddar melt beautifully and work just as well.
- Make It Extra Savory — Add a splash of soy sauce or beef broth concentrate to the cooking liquid for an even deeper, beefier au jus.
- Add Caramelized Onions — For extra richness, layer caramelized onions onto the sliders before baking. Totally optional, totally delicious.
- Spicy Kick — Add a pinch of red pepper flakes or a swipe of horseradish to the mayo-mustard spread for a little heat.
- Feed a Crowd — This recipe easily doubles for game day or gatherings. Assemble the sliders in a larger baking dish and bake until hot and melty.
Tips and Tricks
A few simple tips to make these French dip sliders absolutely next-level.
- Bring the beef to room temp — Pull the roast out of the fridge about 30 minutes before searing. This helps it brown more evenly and develop better flavor. Cold meat straight from the fridge won’t sear properly.
- Let the tomato paste do its thing — Give the tomato paste time to caramelize before adding liquid. It will get very dark and smell intensely savory. This step builds deep flavor and makes the au jus taste like it’s been simmering all day.
- Don’t skip the mushroom powder — Mushroom powder adds incredible umami and depth to the sauce without making it taste like mushrooms. If you don’t already keep it on hand, it’s worth grabbing — it’s fantastic in soups, stews, gravies, and sauces.
- Shred the beef while it’s warm — The roast is much easier to shred while it’s still hot and tender. Let it soak back into the cooking liquid so it stays juicy and flavorful.
- Use the au jus generously — That rich cooking liquid isn’t just for dipping. Spoon some over the beef before assembling the sliders to keep everything extra moist and flavorful.
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Slow Cooker and Dutch Oven Instructions
Slow Cooker Method
Sear the beef in a separate skillet until well browned. Deglaze the skillet with a little beef broth, scraping up any browned bits, then transfer everything to the slow cooker. Add the remaining ingredients, cover, and cook on high for 4–6 hours or low for 6–8 hours, until the beef is fall-apart tender. Follow the remainder of the recipe as written.
Dutch Oven Method
Sear the beef in a Dutch oven over medium-high heat until well browned on all sides. Remove the roast and set aside.
Add the tomato paste directly to the Dutch oven and cook, stirring constantly, until it turns a deep brick red. Deglaze with the beef broth, scraping up all the browned bits from the bottom of the pot.
Stir in the onion, garlic, mushroom powder, dried thyme, and Worcestershire sauce until combined. Carefully return the seared chuck roast to the pot. Cover with the lid and transfer to a 250°F oven. Cook for 6–8 hours, or until the beef is fall-apart tender. Follow the remainder of the recipe 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
Serving Ideas
These French dip sliders work just as well for a cozy family dinner as they do for feeding a crowd.
- Classic with au jus — Serve the sliders hot from the oven with small bowls of the rich au jus on the side for dipping.
- Weeknight dinner plate — Pair with simple sides like oven fries, roasted potatoes, or a crisp green salad for an easy family meal.
- Game day spread — Set the sliders out on a platter with au jus and let everyone grab and dip. They disappear fast.
- Add a crunchy side — Coleslaw, kettle chips, or a simple vinegar-based salad balance the richness of the beef and cheese.
- Leftover remix — Serve extra beef over toasted hoagie rolls for classic 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 leftover sliders in an airtight container in the fridge for up to 3–4 days. Keep the au jus stored separately for best results.
- Reheat gently — Warm sliders in the oven, covered loosely with foil, until heated through. This helps keep the buns soft and the beef juicy.
- Store the beef separately — If you anticipate leftovers, storing the shredded beef and au jus separately from the buns helps prevent sogginess.
- Freeze the beef — The cooked shredded beef freezes very well. Let it cool completely, then freeze with some of the au jus for up to 3 months. Thaw and reheat before assembling fresh sliders.
- Avoid freezing assembled sliders — For best texture, freeze only the beef and au jus, then assemble and bake the sliders fresh when ready to serve.
You Asked, I Answered
Who invented the French Dip?
The French dip sandwich is widely credited to Los Angeles, with Cole’s often recognized as its birthplace. While the exact origin story is debated, one thing isn’t — the combination of tender beef and rich au jus is iconic.
Can I make this recipe gluten or dairy-free?
Yes, with a few easy swaps. For a gluten-free version, simply use your favorite gluten-free slider buns. For dairy-free sliders, skip the provolone cheese and use a dairy-free butter for the garlic butter topping. The beef and au jus are naturally dairy-free.
Can I make these sliders kid-friendly?
Absolutely. These sliders are mild, savory, and perfect for kids. You can serve the au jus on the side and let them dip as much (or as little) as they like.
Do I have to use the Instant Pot?
No. While the Instant Pot is the fastest option, these sliders work just as well using a slow cooker or Dutch oven. Use whichever method fits your schedule.
You'll Also Love
If easy, crowd-pleasing comfort food is your thing, try these next:
- Instant Pot Italian Beef Sandwiches — Slow-cooked, ultra-tender beef piled high with bold flavor and plenty of jus.
- Hamburger Steak with Mushroom Gravy — Old-school comfort with tender beef and a rich, savory gravy everyone loves.
- Meatloaf Meatballs — All the flavor of classic meatloaf in fun, kid-friendly bites.
- Cheeseburger Sliders — A guaranteed hit for weeknights or game day, loaded with classic diner flavor.
- Creamy Baked Mac and Cheese — Cozy, nostalgic, and always welcome next to a savory main.
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!