French Dip Sliders (Printable)

Tender roast beef, provolone, and caramelized onions in soft rolls with savory 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 - In a medium saucepan, melt butter 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. Once hot, add sliced roast beef to warm through for 2–3 minutes. Remove beef with tongs (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.

# Cooking Tips:

01 -
  • The cheese gets perfectly bubbly and golden while the buns stay soft inside
  • That au jus takes literally five minutes but makes everything taste restaurant quality
02 -
  • Do not skip warming the beef in the au jus first, cold meat makes these just sad
  • Let the onions get properly golden, pale onions lack that sweetness that balances the salty beef
03 -
  • Use serrated knife to slice rolls without squishing them
  • Double the au jus recipe because people will want extra for dipping

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