Keto French Dip Sliders
Published January 26, 2026 • Updated February 3, 2026
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These French dip sliders are my low-carb take on a classic using tender roast beef, caramelized onions, melted cheese, and a simple homemade au jus that delivers real depth and flavor without hours of simmering.
French dip sandwiches were never meant to be dainty. They’re messy, drippy, beefy, and require at least three napkins… which is exactly why I missed them so much after going low carb. A bunless pile of roast beef just wasn’t cutting it. I wanted the full experience, something I could pick up, dunk, and inevitably drip down my wrist.
So these keto French dip sliders happened.
They’re stacked with warm roast beef, deeply caramelized onions, melted cheese, and tucked into soft keto slider rolls. But the real star here is the au jus. It’s homemade, ridiculously easy, and somehow tastes like it simmered all day, even though it didn’t. These sliders are meant to be dipped. No dry sandwiches allowed.
I’ve made these for weeknight dinners, casual get-togethers, and even game nights where everyone “just wants one”… and then somehow four disappear.
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Ingredients
5 tablespoons unsalted butter, divided -
1 medium yellow onion, thinly sliced
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2 thyme sprigs, plus 1/2 teaspoon chopped thyme
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salt & pepper for seasoning
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1 package (12-count) low-carb slider rolls
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1 pound thinly sliced deli roast beef
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6 slices provolone cheese
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1 teaspoon chopped fresh parsley, plus more for serving
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1/4 teaspoon garlic powder
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1 large garlic clove, minced
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1 ½ cups beef broth
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1 tablespoon Worcestershire sauce
Step by Step Instructions
Step by Step Instructions
Caramelize the onion
Arrange a rack in the center of the oven and preheat to 350 degrees F. In a large skillet over medium high heat, melt 2 tablespoons butter. Add onion and thyme sprigs. Season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until onion is caramelized, about 30 minutes. Discard thyme.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 thyme sprigs
Cut the rolls
Place still-attached rolls on a cutting board. Cut buns in half parallel to the cutting board, keeping them attached. Place bottom buns on a parchment lined baking sheet or casserole dish, cut side up.
- 12 slider rolls
Assemble sliders
Top buns with beef, cheese, and caramelized onions. Close with top buns.
- 1 lb thinly sliced deli roast beef
- 6 slices provolone cheese
Buttery goodness
In a small bowl, microwave 2 tablespoons butter until melted. Brush on bun tops. Sprinkle with parsley and garlic powder. Season with salt.
- 2 tablespoons unsalted butter
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon garlic powder
Make Au jus
Meanwhile, in the same skillet over medium heat, melt remaining tablespoon of butter. Add minced garlic and cook until fragrant, 1 minute. Add broth, Worcestershire and chopped thyme. Season with salt and pepper. Bring to a simmer and cook until slightly reduced, 10 minutes. Sprinkle fresh parsley on buns and serve with au jus.
- 1 tablespoon unsalted butter
- 1 large garlic clove, minced
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon chopped thyme
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Why are my sliders getting soggy?
This usually happens if the sliders sit too long after assembling. For best results, serve the au jus on the side and eat the sliders the same day they’re made.
My au jus tastes bland. How can I fix it?
A bland au jus usually just needs more concentration. Let it simmer a few extra minutes to reduce slightly, and adjust with a splash more Worcestershire sauce or a pinch of salt. Beef broth brands vary a lot, so seasoning to taste is key.
My onions aren’t caramelizing, they’re just soft.
This usually means the heat is too low or the pan is overcrowded. Caramelization takes time and space. Cook the onions over medium-low heat, stir occasionally, and let the moisture cook off so they can actually brown instead of steam.
How can I lower the carb count?
Cut back on the onion or skip it entirely. The onions are where most of the carbs come from.
Second time making these. Used swiss instead of provolone, both work.
Caramelizing the onions took closer to 40 minutes for me but they were worth the wait. Really good with the au jus.
Amy it really depends on the stove and how thin the slices are. Low and slow is the way to go with those onions, worth every minute.
The au jus is what makes these. So good for dipping.