French Dip Sliders (Printable)

Tender roast beef and provolone on soft rolls with caramelized onions, served with rich au jus for dipping.

# 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

# Directions:

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 - Combine beef broth, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and pepper in a separate saucepan. Bring to a simmer over medium-low heat. Add sliced roast beef and 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 Suggestions:

01 -
  • Everything you love about a French dip sandwich but in handheld form
  • The homemade au jus tastes infinitely better than anything from a packet
  • They come together in under 40 minutes but taste like you spent all afternoon cooking
02 -
  • Do not skip warming the beef in the au jus, that step is what infuses the meat with flavor
  • The bread will get soggy if you let the sliders sit too long before baking
  • Serve extra napkins because dipping can get wonderfully messy
03 -
  • Toast the cut sides of the buns in the oven for 3 minutes before assembling to prevent sogginess
  • Add a splash of red wine to the au jus for extra depth if you have some open
  • Use tongs to lift the beef out of the broth so you do not lose any of that precious liquid

Return