French Dip Sliders are the best baked game day treat! Skip the Hawaiian rolls and try these crescent roll sheets for a flaky crust around juicy roast beef and melty provolone.
I’m always looking for new appetizers for game day and parties. These French Dip Sliders are super simple with a flaky crust instead of dinner rolls!
My crew loves anything beef, and I love anything quick and easy!
They always inhale my sopapilla cheesecake squares, which are also made with refrigerated crescent roll sheets! They asked for something similar but savory, and I delivered.
Why Is It Called a French Dip Sandwich?
Despite the name, this roast beef sandwich is 100% American made — but the specific restaurant of origin is up for debate!
Two Los Angeles-area restaurants — Cole’s and Philippe’s — both claim to have invented the beef sandwich on crusty bread with a side of au jus dipping sauce in the early 1900s.
While the sandwich itself isn’t French, au jus is! In France, au jus is a way to prepare meat dishes. In America, we mean a light beef sauce on the dish or on the side.
This is your basic shopping list for these French Dip Sliders. The full ingredient list with measurements is at the bottom of this post!
- Butter — I use salted
- Condensed beef consommé
- Worcestershire sauce
- Beef bouillon
- Roast beef
- Provolone cheese
- Crescent roll sheets
My bunch isn’t huge fans of the baked roast beef sliders made with Hawaiian rolls or dinner rolls, so I swapped that for these thin and flaky crescent rolls!
If you can’t find refrigerated crescent roll sheets, the pre-cut rolls will work, too! Just pinch the seams together when layering.
Provolone can be swapped with sliced mozzarella or Swiss cheese. I prefer white cheese, but any cheese that melts can work in a pinch.
Homemade au jus or one made from a packet can be used instead of the beef consommé and water, but honestly, I prefer it using condensed soup and a bouillon cube.
Leftover roast beef can be used in place of the deli beef, but make sure it is cut into bite-sized pieces first!
How to Make French Dip Sliders
Here’s some tips and tricks to make the perfect roast beef sliders perfect every time! For the full recipe, check out the card at the end of this post.
- First, mix the condensed soup with the Worcestershire sauce, beef bouillon cube, some water, and butter in a small saucepan. Bring to a boil and let simmer until it’s time to eat. This is your au jus dipping sauce!
- In a medium skillet, sauté the sliced onions in some butter until they begin to soften. Then, reduce the heat and continue cooking until the onions are light brown.
- While the onions caramelize, unroll one crescent roll sheet and press into the bottom of the greased 9×13 baking dish. If using pre-cut rolls, pinch the seams together to form a sheet again.
- Then, brush the crescent roll later with some melted butter and parsley. Bake the layer for 8 minutes and let it cool.
- Now, layer the roast beef over the baked crust and cover it with Provolone cheese and caramelized onions. Top it off with the second layer of crescent roll dough and cover it with the melted butter and parsley. Any leftover melted herb butter can be added to the simmering saucepan!
- Next, bake the French dip sliders until the top is a beautiful golden brown. Let cool for a few minutes before slicing.
Don’t skip baking the bottom layer of crescent dough before adding the rest of the ingredients, or it will be soggy! Bake it enough to see it begin to get crusty but not all the way through.
Is Beef Consommé the Same as Au Jus?
While both have a deliciously salty beef flavor, beef consommé and au jus are completely different!
Beef consommé is a luscious broth soup made from meat and bone scraps and some seasonings. It’s a clear, super flavorful stock, and can be reduced.
Au jus, however, is traditionally made from the juices that seep from roasting meats into the roasting pans. Now, many people make quick, modified versions with powdered seasonings or with beef broth or beef consommé like this roast beef slider recipe.
What to Serve with Roast Beef Sliders
No tailgate spread is complete without my Bisquick sausage balls. They’re the perfect handheld bite of meat and cheese to graze on throughout the day.
For a lighter dip option, this creamy homemade hummus is perfect! It’s dairy-free and won’t go bad on a hot fall day.
Need a touch of sweet on your game day table to balance the French Dip Sliders? These mini blueberry scones are the perfect treat, even with an early-morning kickoff.
If you’ve got more roast beef to spare, try this super simple roast beef salad! It’s great for sandwiches or crackers.
Other Easy Game Day Recipes
- Bisquick Sausage Balls
- Cream Cheese Dip
- Bacon-Wrapped Water Chestnuts
- Pepperoni Rolls
- Bacon Jalapeño Popper Dip
FOLLOW ME ON SOCIAL MEDIA AND SHARE THIS RECIPE!
SIGN UP FOR NOTIFICATIONS AND NEVER MISS AN UPDATE
- 8 tablespoons salted butter divided
- 1 onion sliced thin
- 1 can condensed beef consommé or beef broth
- 2 tablespoons Worcestershire sauce
- 1 bouillon cube optional
- 3/4 pound thinly sliced roast beef
- 9 slices provolone cheese
- 2 cans crescent rolls sheets crescent rolls are OK, you’ll need to pinch the seams
- 1 teaspoon parsley fresh or dried
- Prepare a 9 X 13 baking dish by spraying with baking spray or lightly buttering.
- Preheat an oven to 350⁰F.
- Combine the condensed soup with the Worcestershire sauce in a small saucepan and add 1/2 can of water and 1 tablespoon of butter. Add the optional bouillon cube for more flavor if desired. Bring mixture to a boil and then reduce the heat to a simmer. Simmer until ready to serve.
- Melt 2 tablespoons of butter in a skillet and add the sliced onion.
- Cook the onions over medium-high heat until the onions begin to wilt. Reduce the heat to medium-low and continue cooking the onions, stirring often, until they have turned light brown, about 15 to 20 minutes.
- While onions are cooking, unroll one can of crescent rolls into the bottom of the baking pan. Press seams together if necessary.
- Melt 5 tablespoons of butter and add the parsley. Brush about 1/3 of the mixture over the bottom layer of crescent rolls.
- Bake the bottom layer of dough in the preheated oven for 8 minutes.
- Remove from the oven and set aside to cool for a few minutes.
- Evenly layer the beef over the baked crust.
- Evenly layer the cheese over the roast beef.
- Evenly layer the onions over the cheese.
- Cover with the remaining can of crescent rolls, pinching together seams if necessary.
- Brush the top of the crescent with remaining melted butter and parsley. If there is leftover butter, add it to the simmering broth.
- Place the sliders back into the 350°F oven and bake for 20 minutes or until the top has turned golden brown.
- Remove from the oven and allow to cool for 5 to 10 minutes.
- Cut into 12 servings and serve with au jus on the side for dipping.
- Taste the au jus before serving, it may be too salty if it simmered too long, add water as necessary.
- More beef, cheese, or onions can be added, baking time will not change.
- Provolone cheese can be substituted with your favorite cheese. We also like it with swiss or mozzarella.