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Quick Leftover Prime Rib French Dip Sliders

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Transform leftover prime rib into irresistible French dip sliders in under 15 minutes. Sweet Hawaiian rolls, tender beef, melted provolone, and a savory au jus make these a weeknight hero and crowd-pleaser.

Ingredients

Scale
  • 1 to 1.5 pounds leftover prime rib, thinly sliced against the grain
  • 12 Hawaiian sweet rolls (one standard package)
  • 6 to 8 slices provolone cheese
  • 1 cup (240 ml) low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano or thyme (optional)
  • Salt and black pepper to taste

Instructions

  1. Prep the Prime Rib (5 minutes): Take your leftover prime rib out of the fridge. Using a sharp knife, slice it as thin as you possibly can against the grain. The thinner the slices, the more tender they’ll be and the better they’ll absorb the broth. Aim for slices about 1/8-inch thick. If the meat is cold, it’s actually easier to slice thinly. I usually slice the whole chunk at once and set the slices aside on a plate.
  2. Make the Au Jus (5 minutes): Place your large skillet over medium-high heat. Pour in the beef broth and add the Worcestershire sauce. If you’re using dried herbs, add them now. Bring the mixture to a gentle simmer — you should see small bubbles breaking the surface, not a rolling boil. Let it simmer for about 2 minutes to allow the flavors to meld. Taste it and adjust with a pinch of salt and a crack of black pepper if needed. Remember, the cheese and rolls will add saltiness too.
  3. Warm the Beef (3 minutes): Add the thinly sliced prime rib to the simmering broth. Use tongs to gently separate the slices so they’re all submerged in the liquid. Let them warm through for about 1 to 2 minutes, just until the meat is heated and has absorbed some of the broth. Don’t boil the meat — you just want to warm it gently. Overcooking at this stage will make the beef tough. Use the tongs to transfer the warmed beef to a clean plate, leaving the broth in the skillet. Keep the broth warm ov…
  4. Prepare the Rolls (3 minutes): Preheat your oven’s broiler to high. While it heats, slice the entire package of Hawaiian rolls in half horizontally, keeping them connected as a single slab. Place the bottom half of the rolls on a foil-lined baking sheet. If the rolls seem a little stale or dry, you can toast the cut sides under the broiler for about 30 seconds — just watch them closely so they don’t burn.
  5. Assemble the Sliders (2 minutes): Layer the warmed prime rib slices evenly over the bottom half of the rolls. Don’t pile it too high in one spot — distribute it so every slider gets a generous amount of beef. Tear the provolone slices in half and layer them over the beef, covering the meat completely. The cheese should overlap slightly so it melts into a cohesive blanket. Place the top half of the rolls over the cheese.
  6. Butter and Broil (3 minutes): In a small bowl, mix the melted butter with the garlic powder. Brush this mixture generously over the tops of the rolls. Make sure you get the edges too — that’s where the butter pools and creates the most delicious golden crust. Place the baking sheet on the top rack of the oven, about 6 inches from the broiler element. Broil for 1 to 3 minutes, watching constantly. You want the cheese to be fully melted and bubbly, and the roll tops to be golden brown. It happens …
  7. Rest and Slice (2 minutes): Remove the baking sheet from the oven. Let the sliders rest for about 2 minutes. This allows the cheese to set slightly so it doesn’t all slide off when you cut them. Use a sharp knife to cut between the individual rolls, separating them into 12 sliders. The butter-garlic crust should crackle slightly as you cut through.
  8. Serve with Au Jus (1 minute): Pour the warm broth into small serving bowls or ramekins. Arrange the sliders on a platter around the dipping bowls. Serve immediately while the cheese is still stretchy and the rolls are warm.

Notes

Slice the prime rib as thin as possible for best texture. Don’t skip simmering the beef in broth—it rehydrates and infuses flavor. Watch the broiler closely to avoid burning. Keep the au jus warm while assembling. For best results, use room temperature cheese. To make ahead, assemble sliders (without butter) and refrigerate; brush with butter and broil just before serving.

Nutrition

Keywords: leftover prime rib, french dip sliders, quick dinner, potluck recipe, leftover roast beef, slider recipe, easy weeknight dinner

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