French Dip Sliders
Yield: 12 sliders
These French Dip Sliders are made with a homemade au jus, no packet required! Buttery rolls, melty provolone, thin sliced roast beef, and sweet caramelized onions, all baked until the tops are golden and the cheese pulls.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced
- 1 tablespoon Worcestershire sauce
- 12 slider rolls, I use Hawaiian sweet rolls
- 1 lb deli roast beef, thinly sliced
- 8 slices provolone cheese, divided
Butter Sauce:
- 4 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried parsley, or 1 tablespoon chopped fresh parsley
Dipping Sauce:
- 2 cups beef broth
- 1 tablespoon cornstarch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
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Instructions
- Heat the olive oil and butter together in a large skillet over medium heat. Add the onion and cook, stirring often, until soft and caramelized, about 10 minutes. Stir in the Worcestershire sauce and cook for 1 minute more. Remove from heat.
- Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish.
- Slice the connected slider rolls in half horizontally with a serrated knife, keeping the tops and bottoms intact. Place the bottom half in the baking dish, cut side up.
- Layer 4 slices of provolone cheese evenly over the rolls. Fold each slice of roast beef into fourths and arrange the folded stacks over the cheese, one per roll, so the sliders will separate easily later.
- Top the beef with he remaining 4 slices of provolone, then spread the caramelized onions evenly over the cheese. Cover with the top half of the rolls.
- In a small bowl, whisk together the melted butter, garlic, onion powder, and parsley. Brush the butter mixture generously over the tops of the rolls.
- Cover the dish loosely with foil (tent it so it doesn't touch the rolls) and bake for 15 minutes, until the cheese is melted and the sliders are heated through.
- Remove the foil and bake for 5 minutes more, until the tops are lightly golden.
- While the sliders bake, make the au jus. In a small saucepan, whisk the cornstarch into the cold beef broth until smooth Whisk in the Worcestershire sauce, onion powder, garlic powder, and pepper. Bring to a simmer over medium heat, stirring often, and cook for 3 to 5 minutes until hot and lightly thickened Taste and add salt only if needed.
- Let the sliders cool for 5 minutes, then pull apart and serve with the warm au jus for dipping.
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Notes
Make Ahead: Assemble the sliders up to 24 hours ahead, wrap the top tightly and refrigerate them. Add the butter toping right before baking and add 5 minutes to the covered bake time.
Storage: While best served fresh, the leftovers will still be tasty. Refrigerate the sliders in an airtight container for up to 3 days, storing the au jus separately.
Reheat: Reheat sliders covered with foil at 325°F for 10 to 15 minutes in the oven. Reheat au jus in the microwave or on the stove top, stirring often, until warmed through.
Nutrition
Serving: 1 slider, Calories: 244kcal, Carbohydrates: 19g, Protein: 15g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 856mg, Potassium: 193mg, Fiber: 2g, Sugar: 3g, Vitamin A: 260IU, Vitamin C: 18mg, Calcium: 238mg, Iron: 2mg