French Dip Sliders with Roast Beef (Printable Version)
Mini sandwiches with tender roast beef, melted provolone, and caramelized onions. Baked buttery buns served with rich beef au jus.
# What You Need:
→ For the Sliders
01 - 12 slider buns or Hawaiian rolls
02 - 1 lb 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
→ 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
# How to Make It:
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 Tips:
01 -
- These sliders disappeared faster than anything else on the table, even faster than the wings
- The homemade au jus makes all the difference, elevating them from ordinary sandwiches to something people remember
02 -
- Do not rush the caramelized onions, they are what makes these taste like they came from a restaurant
- Let the sliders rest for about 5 minutes before cutting, otherwise all that cheese just oozes out when you slice
03 -
- Warm your beef broth slightly before making the au jus, it helps the flavors meld faster
- Use room temperature cheese slices for even melting, cold cheese can take longer to get perfectly gooey