French Dip Sliders (Printable)

Tender roast beef and melted provolone in soft rolls with savory au jus dipping sauce.

# What You'll Need:

→ Meats

01 - 1 lb 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

# How To Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Melt butter in a medium saucepan 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. Add sliced roast beef to warm through for 2-3 minutes. Remove beef with tongs and reserve 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 Suggestions:

01 -
  • Everything gets assembled fast, then the oven does the heavy lifting while you pour drinks
  • The au jus transforms each bite into something restaurant worthy but better
  • Slider format means everyone gets their own, no fighting over the last piece
02 -
  • Soggy bottoms happen when the au jus soaks in too long, so assemble right before baking or serve the sauce on the side
  • Warming the beef in the broth instead of adding it cold makes all the difference in flavor absorption
  • Let the onions cool slightly before piling them on, or they will steam the buns and make them mushy
03 -
  • Brush the bun tops with melted butter mixed with garlic powder before baking for extra flavor
  • Sprinkle everything bagel seasoning over the cheese right before baking for a crunch surprise

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