Kings Hawaiian French Dip Sliders You’ll Crave on Repeat

You want a game-day flex that’s embarrassingly easy and tastes like a $20 sandwich? This is it.

Sweet, buttery Kings Hawaiian rolls pressed with garlicky butter, layered with melty cheese and juicy roast beef, then dunked in hot au jus like a pro.

It’s the kind of handheld that disappears before you sit down. Minimal effort, maximum applause. And yes, they reheat like a charm—if any survive.

The Secret Behind This Recipe

The magic combo is contrast: sweet rolls, salty beef, creamy cheese, and savory au jus.

Kings Hawaiian brings that soft, slightly sweet bite that makes the roast beef pop. Meanwhile, a quick butter glaze with Dijon, Worcestershire, and garlic crisps up the tops for that bakery-level finish. The au jus?

It ties everything together with rich, beefy depth. One dunk, and you’ll understand the hype.

Kings Hawaiian French Dip Sliders You’ll Crave on Repeat

Recipe by Wendy CarterCourse: Dinner, Snack

Servings

12 sliders

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

310

kcal

Ingredients

• 1 pack (12–count) Kings Hawaiian sweet rolls

• 3/4 to 1 pound thin-sliced deli roast beef (or leftover prime rib—flex on ’em)

• 8–10 slices provolone or Swiss cheese (provolone = creamier, Swiss = nuttier)

• 1 small yellow onion, thinly sliced (optional but recommended)

• 2 tablespoons unsalted butter (for onions)

• 4 tablespoons unsalted butter, melted (for glaze)

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder (or 1 small clove minced)

• 1/2 teaspoon onion powder

• 1 teaspoon poppy seeds (optional, for the classic look)

• Kosher salt and black pepper: to taste

• Au Jus: 2 cups low-sodium beef broth, 1 tablespoon Worcestershire, 1 teaspoon soy sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper

Step-by-Step Instructions

• Preheat the oven: Set to 350ºF (175ºC). Line a 9×13-inch pan with parchment for easy cleanup.
• Caramelize onions (optional, worth it): In a skillet over medium heat, melt 2 tablespoons butter. Add onions, a pinch of salt, and cook 8–10 minutes until soft and golden. Set aside.
• Make the butter glaze: In a bowl, mix melted butter, Dijon, Worcestershire, garlic powder, onion powder, and poppy seeds. Taste and add a pinch of salt if needed.
• Slice the rolls: Keeping the sheet intact, slice horizontally to create a top and bottom slab. Place the bottom slab in the pan.
• Layer it up: Add half the cheese, then the roast beef (folded for volume), then onions, then the remaining cheese. Cap with the top slab of rolls.
• Brush and soak: Brush the tops generously with the butter glaze, letting it drip into the edges. Don’t be shy—flavor lives in the corners.
• Bake covered: Tent loosely with foil and bake 15 minutes to heat through and melt the cheese.
• Uncover and crisp: Remove foil and bake another 5–8 minutes until the tops are golden and lightly crisp.
• Make the au jus while it bakes: In a small pot, bring beef broth, Worcestershire, soy sauce, garlic powder, and pepper to a simmer for 5–7 minutes. Skim any foam. Taste and adjust salt.
• Slice and serve: Let sliders rest 3 minutes so the cheese sets slightly. Slice along the roll lines. Serve with hot au jus for dunking.

How to Store It Right

• Fridge: Store cooled sliders in an airtight container for up to 3 days. Keep au jus in a separate sealed jar.
• Reheat: Wrap sliders in foil and warm at 325°F for 10–12 minutes. Reheat au jus on the stove until steaming.
• Freeze: Wrap tightly in foil and then a freezer bag for up to 1 month.
  

  Thaw overnight in the fridge, then reheat at 325°F until hot.

Wholesome Benefits

• Protein punch: Roast beef and cheese deliver satisfying protein to keep you full longer.
• Calcium boost:</-strong> The cheese contributes calcium for bones and muscles.
• Portion-friendly: Built-in serving sizes help with mindful eating—no guesswork.
• Customizable: Go leaner or lighter with low-sodium broth, reduced-fat cheese, or whole-grain slider buns (if you’re swapping the Kings Hawaiian—controversial, I know).

Nutrition Stats

Per slider (estimate, will vary by brand and portion):

• Calories: ~310
• Protein: ~16 g
• Carbs: ~24 g
• Fat: ~15 g
• Saturated Fat: ~7 g
• Sodium: ~640 mg
• Sugar: ~6 g
• Fiber: ~1 g

Tip: Use lower-sodium roast beef and broth to bring that sodium number down, FYI.

What Can Go Wrong

• Soggy bottoms: Too much moisture from onions or over-glazing the bottom. Solution: Pat onions dry and keep glaze mostly on top.
• Dry beef: Overbaking or using very lean, pre-dried deli slices. Solution: Bake covered first and don’t go past 25 minutes total.
• Bland au jus: Weak broth equals weak dip.
  

  Solution: Add a splash more Worcestershire or soy, or reduce an extra 2–3 minutes.

• Cheese slip-n-slide: Cheese oozing out. Solution: Cheese on both sides of the beef acts like edible glue.

Mix It Up

• French Onion Vibes: Add a layer of caramelized onions and a sprinkle of thyme; use Gruyère or Swiss.
• Horseradish Heat: Stir 1–2 teaspoons prepared horseradish into the butter glaze for a subtle kick.
• Mushroom Melt: Sauté mushrooms with garlic and butter; layer with provolone for steakhouse energy.
• Spicy Au Jus: Add a pinch of red pepper flakes or a dash of hot sauce to the jus.
• Garlic Bread Twist:</-strong> Rub cut sides of the roll slab with a halved garlic clove before layering.
• Herb Upgrade: Finish with fresh parsley or chives after baking for color and brightness.

FAQ

Can I make these ahead?

Yes. Assemble up to 6 hours ahead, cover tightly, and refrigerate.

Bring to room temp for 15 minutes, then bake as directed. Make the au jus fresh for best flavor.

What’s the best cheese for melt and flavor?

Provolone melts ultra-smooth and mild; Swiss brings nutty flavor; Gruyère is bougie and amazing. Monterey Jack works in a pinch.

IMO, provolone + Swiss is the sweet spot.

Can I use leftover roast or prime rib?

Absolutely—and it’s elite. Slice thin, warm gently in the jus for 30 seconds to keep it tender, then build the sliders and bake.

How do I prevent the tops from burning?

Bake covered first, then uncover to toast. If the tops color too fast, re-tent with foil.

Also, middle rack > top rack for even heat.

Is there a gluten-free option?

Use gluten-free slider rolls and a certified GF beef broth. Double-check Worcestershire and soy sauce labels, or swap soy for tamari.

Can I make the jus richer?

Yes—add 1 teaspoon beef base or demi-glace, or simmer with a splash of dry sherry. Finish with a tiny pat of butter for sheen.

Chef’s kiss.

Wrapping Up

Kings Hawaiian French Dip Sliders hit that sweet-savory, cheesy-beefy bullseye with almost no stress.

They’re crowd-proof, weeknight-friendly, and wildly dunkable. Keep the glaze bold, the cheese double-layered, and the jus hot.

Then step back and watch the tray vanish.