French Dip Sliders (Printable)

Tender roast beef and melted provolone in soft slider rolls, served with warm, 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
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)
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 (optional)

14 - 1 tablespoon fresh parsley, chopped

# How to Make It:

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 and 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. Brush the tops lightly with melted butter, if desired.
06 - 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 Suggestions:

01 -
  • These sliders disappear faster than you can say au jus, even with people who swear they are not hungry
  • The make-ahead assembly means you are actually present at your own parties instead of stuck in the kitchen
02 -
  • Never skip warming the beef in the au jus, cold meat on hot sliders creates an odd temperature contrast that disappoints
  • The au jus should be hot but not boiling when served, too hot and you will burn your mouth on that first eager dip
03 -
  • Butter and toast the cut sides of the rolls before assembling if you want extra crunch and flavor
  • Leftover aujus freezes beautifully in ice cube trays for future soup or stir-fry flavor boosts

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