French Dip Sliders (Printable)
Tender roast beef and melted provolone piled on slider buns with caramelized onions, served with rich beef broth for dipping.
# What You Need:
→ For the Sliders
01 - 12 slider buns or Hawaiian rolls
02 - 1 pound thinly sliced roast beef
03 - 12 slices provolone cheese
04 - 2 tablespoons unsalted butter, melted
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon Worcestershire sauce
07 - 1 teaspoon garlic powder
08 - 1 tablespoon poppy seeds (optional)
→ For the Caramelized Onions
09 - 2 tablespoons unsalted butter
10 - 1 large yellow onion, thinly sliced
11 - Pinch of salt
→ For the Au Jus
12 - 2 cups beef broth, low sodium
13 - 1 tablespoon Worcestershire sauce
14 - 1 teaspoon soy sauce
15 - 1 teaspoon garlic powder
16 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper or lightly grease it.
02 - In a skillet over medium heat, melt 2 tablespoons butter. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deeply caramelized, about 12–15 minutes. Set aside.
03 - Slice the slider buns horizontally while keeping the bottoms and tops connected. Place the bottom half in the prepared baking dish.
04 - Layer half the cheese slices over the buns. Evenly distribute the roast beef, then top with caramelized onions and remaining cheese. Place the top half of the buns over the cheese.
05 - In a small bowl, mix 2 tablespoons melted butter, Dijon mustard, Worcestershire sauce, and garlic powder. Brush evenly over the tops of the buns. Sprinkle with poppy seeds if desired.
06 - Cover the dish with foil and bake for 15 minutes. Remove foil and bake another 5–7 minutes, until tops are golden and cheese is melted.
07 - While sliders bake, prepare the au jus. In a saucepan, combine beef broth, Worcestershire sauce, soy sauce, and garlic powder. Bring to a simmer and cook for 5 minutes. Adjust seasoning with salt and pepper.
08 - Serve sliders warm with small bowls of au jus for dipping.
# Expert Advice:
01 -
- That moment when warm cheese meets the rich au jus is pure magic
- Feeds a crowd with almost zero effort and maximum reward
02 -
- Rushing the caramelized onions is the biggest mistake you can make here
- Letting sliders rest for 2 minutes after baking prevents the cheese from sliding off when you cut them
03 -
- Buy your roast beef from the deli counter and ask for it sliced slightly thicker than usual
- A serrated knife creates the cleanest cuts without squishing the sliders