French Dip Sliders (Printer-friendly)
Tender roast beef and melted provolone in soft rolls with savory au jus dipping sauce.
# What You’ll Need:
→ Meats
01 - 1 pound thinly sliced deli roast beef
→ Breads
02 - 12 slider rolls or mini brioche buns
→ Dairy
03 - 12 slices provolone cheese
→ Vegetables
04 - 1 small yellow onion, thinly sliced
05 - 2 tablespoons unsalted butter
→ Condiments & Sauces
06 - 2 tablespoons mayonnaise (optional)
07 - 1 tablespoon horseradish sauce (optional)
→ Au Jus
08 - 2 cups beef broth
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon soy sauce
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and black pepper, to taste
→ Garnish (optional)
14 - 1 tablespoon fresh parsley, chopped
# How-To Guide:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, melt butter over medium heat. Add sliced onions and cook for 6–8 minutes until soft and golden. Remove from heat and set aside.
03 - In a separate saucepan, combine beef broth, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and pepper. Bring to a simmer over medium-low heat. Once hot, add sliced roast beef to warm through for 2–3 minutes. Remove beef with tongs, reserving broth for dipping.
04 - Slice slider rolls in half horizontally. Place bottom halves on prepared baking sheet. Spread with mayonnaise and horseradish sauce, if using.
05 - Layer warm roast beef evenly over buns. Top with sautéed onions, then add a slice of provolone cheese to each slider. Cover with bun tops.
06 - Brush the tops of the sliders lightly with melted butter, if desired.
07 - Bake for 10–12 minutes, until cheese is melted and rolls are slightly toasted.
08 - Serve sliders warm with hot au jus in ramekins for dipping. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- Everything you love about a French dip sandwich but in an adorable, shareable format that disappears twice as fast
- The au jus gets a serious upgrade from the beef itself, creating this incredible depth that store-bought packets never achieve
02 -
- Drying the beef slightly with paper towels before layering prevents your sliders from getting soggy bottoms
- Letting assembled sliders rest for 2 minutes after baking helps the cheese set just enough so it doesn't slide off completely when you take that first bite
03 -
- Buy slightly more roast beef than you think you need because some always seems to disappear during the taste-testing phase
- Toast the cut sides of the buns for 2 minutes before assembling to create a moisture barrier against the juicy beef