French Dip Sliders (Printable)
Tender roast beef, melted provolone, and golden onions on slider rolls with savory au jus.
# 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 (optional)
# 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 Tips:
01 -
- Everything bakes on one sheet while you make the dipping sauce in one pan
- They reheat beautifully so the leftovers disappear even faster
02 -
- Drying the beef slightly with paper towels before adding to au jus prevents the sauce from becoming greasy
- Wrapping the baked slab in foil for 5 minutes makes cutting clean rows easier
03 -
- Brushing the cut sides of the rolls with melted butter before baking adds restaurant-style golden edges
- Letting the onions get properly golden, not just soft, makes the flavor much deeper