French Dip Sliders (Printable)

Tender roast beef with melted provolone and caramelized onions on soft slider rolls, served with warm beef broth for dipping.

# What You'll Need:

→ Meats

01 - 1 pound 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 Advice:

01 -
  • These sliders transform ordinary deli roast beef into something that feels like it came from a sandwich shop you would tell your friends about
  • The warm au jus creates this interactive experience where everyone leans in and dips together
02 -
  • Removing the beef from the au jus with tongs prevents it from becoming soggy while the sliders bake
  • Assembling everything right before baking keeps the rolls from getting soggy or the cheese from separating
03 -
  • Ask your deli to slice the beef paper thin because thick slices can make the sliders hard to bite through
  • Let the sliders rest for about 3 minutes after baking so the cheese sets slightly and does not slide right off when you take a bite

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