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French Dip Sliders Recipe

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Enjoy these mouthwatering French Dip Sliders loaded with tender roast beef and melted cheese, nestled in soft buns and baked to golden perfection. Served with a rich, flavorful au jus for dipping, these sliders are a crowd-pleaser and a hit at any gathering!

Ingredients

Scale
  • 12 slider buns
  • 1.5 lbs sliced deli roast beef
  • 12 slices provolone cheese
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 tablespoon chopped fresh parsley (optional, for garnish)
  • 1 packet au jus mix
  • 3 cups water (for au jus)

Instructions

  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Prepare the Bottom Layer: Place the bottom halves of the slider buns in a greased baking dish.
  • Layer the Ingredients: Layer sliced roast beef evenly over the buns, followed by the provolone cheese slices.
  • Add the Top Buns: Place the top halves of the buns over the beef and cheese layer.
  • Make the Butter Mixture: In a small bowl, combine melted butter, Worcestershire sauce, Dijon mustard, minced garlic, and onion powder. Mix well.
  • Brush the Sliders: Generously brush the tops of the sliders with the butter mixture.
  • Bake: Cover the sliders with foil and bake for 15 minutes. Remove the foil and bake an additional 5-7 minutes or until the cheese is melted and the tops are golden brown.
  • Prepare Au Jus: While the sliders bake, prepare the au jus sauce according to the packet instructions (using 3 cups of water). Keep warm.
  • Serve: Garnish sliders with chopped parsley, if desired. Serve hot with au jus on the side for dipping.

Notes

  • To save time, assemble sliders up to 4 hours in advance and refrigerate. Bake just before serving.
  • Add a bit of caramelized onion between the beef and cheese for extra flavor.
  • Use whole grain or gluten-free buns if preferred for dietary needs.

Nutrition

Find it online: https://katyrecipes.com/french-dip-sliders-recipe/