French Dip Sliders (Printable Version)
Tender roast beef and provolone in soft rolls with savory au jus for dipping.
# Ingredient List:
→ 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
14 - 1 tablespoon fresh parsley, chopped (optional)
# How to Make:
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 Tips:
01 -
- The individual portions mean everyone gets their own perfect little sandwich without fighting over the last slice
- That hot au jus transforms every bite into something reminiscent of a restaurant experience but better
02 -
- I learned the hard way that overloading the beef makes the sliders fall apart when you try to dip them
- Warming the beef in the au jus instead of adding it cold makes such a difference in the final flavor
03 -
- Brushing the cut sides of the rolls with a little butter before assembling prevents them from getting soggy
- Leftover au jus freezes perfectly for up to three months, so you can always have some ready