French Dip Sliders (Printable)

Tender roast beef, melted provolone, and caramelized onions in soft rolls, served with savory beef au jus for an irresistible dipping experience.

# 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
04 - 2 tablespoons unsalted butter

→ Vegetables

05 - 1 small yellow onion, thinly sliced

→ 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:

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, 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. Bake for 10–12 minutes, until cheese is melted and rolls are slightly toasted.
07 - Serve sliders warm with hot au jus in ramekins for dipping. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The contrast between warm crusty rolls and that rich flavorful dipping sauce creates an experience nobody can resist
  • These come together in under 40 minutes but taste like they came from a restaurant kitchen
02 -
  • Never skip warming the beef in the au jus, those 2 minutes make the difference between dry sliders and incredibly tender ones
  • Let the au jus reduce slightly while simmering, a thicker sauce clings to the beef instead of running right off
03 -
  • Toasting the cut sides of the rolls separately for 3 minutes before assembling adds an extra layer of crunch that prevents sogginess
  • Adding a splash of red wine to the au jus while it simmers creates an incredibly sophisticated depth of flavor

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