These savory sliders take sweet rolls to the next level—layers of buttery onions, melty provolone, and tender roast beef all tucked into soft buns, then glazed and baked to golden perfection.

Paired with a rich au jus for dipping, they’re the ultimate game-day or party snack.

Why You’ll Love This Recipe

Sweet meets savory – Caramelized onions and buttery rolls balance the hearty beef.

One-pan convenience – Assemble in a baking dish and bake under foil.

Melty, gooey cheese – Provolone layers ensure every bite is irresistibly cheesy.

Dunk-worthy – Homemade au jus turns each slider into a savory dipper.

Easy to scale – Perfect for small gatherings or crowd-pleasing appetites.

Ingredient Highlights

Caramelized onions – Thinly sliced and sautéed in butter and thyme until soft and golden

Roast beef & provolone – Creamy cheese layered over tender deli beef

Buttery soup glaze – Melted butter blended with onion soup mix for a savory finish

Au jus – Gravy mix whisked with water creates the perfect dipping sauce

Pro Tips Before You Start

Use day-old sweet rolls for better structure and reduced sogginess.

Cook onions low and slow—patience yields deep, sweet flavor.

Brush glaze evenly—use a pastry brush for complete coverage.

Tent foil loosely over the sliders to prevent cheese from sticking.

Keep au jus warm in a small slow cooker or insulated cup for serving.

How to Make Sweet Roll Sliders

Step 1: Caramelize the Onions
Melt butter in a skillet over medium heat.

Add sliced onion, thyme, salt, and pepper.

Cook, stirring occasionally, until onions are soft and browned (12–15 minutes).

Remove from heat.

Step 2: Prepare the Rolls
Preheat oven to 350°F.

Slice the sweet rolls horizontally, keeping tops and bottoms intact.

Arrange the bottom halves, cut-side up, in an 11×7 baking dish.

Step 3: Layer the Fillings
Cover the rolls with half the provolone slices, then spread roast beef evenly.

Top with the caramelized onions and remaining provolone, then place the roll tops back on.

Step 4: Glaze & Bake
Whisk melted butter with onion soup mix.

Brush or pour the mixture over the slider tops.

Loosely cover with foil and bake 25 minutes.

Remove foil and bake 5 more minutes until tops are golden.

Step 5: Make the Au Jus
While sliders bake, whisk au jus mix into water according to package directions.

Keep warm until serving.

Step 6: Serve
Garnish sliders with chopped parsley if desired.

Serve immediately with au jus on the side for dipping.

Serving Suggestions

Pair with crispy sweet potato fries or kettle chips

Offer pickles, banana peppers, or coleslaw on the side

Serve alongside a fresh green salad with vinaigrette

Variations & Substitutions

Cheese swap – Use cheddar, Swiss, or pepper jack instead of provolone

Protein twist – Substitute shredded rotisserie chicken or ham

Roll alternative – Try Hawaiian rolls or slider buns for sweetness

Herb infusion – Add fresh rosemary or sage to the onion sauté

Storage & Leftovers

Refrigerate cooled sliders in an airtight container up to 3 days.

Reheat under foil in a 350°F oven for 10–12 minutes.

Freeze assembled (pre-bake) sliders in foil for up to 1 month; thaw before baking.

FAQs

Can I use regular white rolls instead of sweet rolls?
Yes—any soft dinner roll or slider bun works well.

How do I keep the sliders from getting soggy?
Toasting the rolls lightly before assembling helps prevent excess moisture.

Can I make the au jus ahead of time?
Absolutely—prepare, refrigerate, and reheat gently before serving.

What’s the best way to reheat leftover sliders?
Cover with foil and warm in a 350°F oven for 10–12 minutes.

Can I prep the sliders the night before?
Yes—assemble and cover, then bake the next day, adding a few extra minutes to cook time.

How do I serve the au jus at a party?
Keep it warm in a slow cooker or insulated bowl with a ladle.

Final Thoughts

These Beef & Provolone Sweet Roll Sliders are the perfect blend of sweet, savory, and cheesy.

With minimal prep and maximum flavor, they’re sure to steal the show at your next gathering. Don’t forget the au jus—it’s the secret to every dunk-worthy bite!