Are you looking for a simple yet very tasty dinner?Seeking a simple but very tasty dinner? Who doesn’t want to be honest, anyway? Today, we are going to indulge in some French Dip Sliders magic! Say goodbye to complex recipes and hours of cleanup. The delicious, cheesy French dip comes wrapped in a little bite-sized sandwich, ideal for parties, weeknights or just a really good snack!
I’m referring to tender roast beef, melty provolone and a rich and savory au jus for dipping, all in sweet Hawaiian rolls. Yummy comfort food and you will never believe how easy it is to make. Be prepared to wow yourself and your guests with this sure thing.
French Dip Sliders
Ingredients
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- 1 (12-count) package Hawaiian sweet rolls
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- 1 pound thinly sliced deli roast beef
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- 6 slices provolone cheese (or Swiss)
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- ½ cup unsalted butter, melted
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- 1 tablespoon Dijon mustard
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- 1 tablespoon Worcestershire sauce
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- 1 teaspoon onion powder
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- ½ teaspoon garlic powder
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- ¼ teaspoon salt
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- ¼ teaspoon black pepper
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- 2 cups beef broth (for au jus)
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- 1 tablespoon soy sauce (for au jus)
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Necessary Utensils & Equipment
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- 9×13 inch baking dish
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- Small saucepan
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- Basting brush
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- Sharp knife (serrated works well for rolls)
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- Measuring cups and spoons
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Instructions
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- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
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- Carefully slice the entire slab of Hawaiian rolls in half horizontally, keeping them connected. Place the bottom halves in the prepared baking dish.
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- Layer the roast beef over the bottom rolls. You can crumple it a bit to create some height and texture.
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- Arrange the provolone cheese slices evenly over the roast beef. Don’t worry if they overlap; they’ll melt beautifully.
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- Place the top halves of the Hawaiian rolls over the cheese and beef layers.
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- In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper until well combined.
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- Brush this savory butter mixture generously over the tops of the rolls. Make sure to get into all the crevices for maximum flavor and golden-brown perfection.
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- Cover the baking dish loosely with aluminum foil. Bake for 15 minutes.
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- Remove the foil and bake for another 5 minutes, or until the tops are golden brown and the cheese is bubbly and melted.
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- While the sliders are baking, prepare your au jus. In a small saucepan, combine the beef broth and soy sauce. Bring it to a simmer over medium heat, then reduce the heat to low to keep it warm.
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- Once the sliders are out of the oven, let them cool for a few minutes before slicing them into individual sandwiches. Serve hot with the warm au jus for dipping. Enjoy!
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Here are some tips from me to make your French Dip slider a success.
Okay, you’ve got the simple formula mastered. But let’s face it, we all want to get to that “chef’s kiss” level every time, right? I have made these sliders many, many times and here are some things I’ve learned. I have never even brushed the tops with the butter mixture on them. They didn’t have as much flavor as they did the gorgeous golden crust that makes these sliders so special. You don’t want to miss that butter step, it is essential!
Preventing Soggy Sliders
Nobody likes a soggy sandwich, especially when it’s meant to be dipped! This is probably the number one question I get. Here’s how we keep them perfectly structured:
- Don’t Overdo the Au Jus: While tempting, a little goes a long way. The idea is a quick dip, not a full bath.
- Toast the Rolls (Optional but good): You can lightly toast the cut sides of the Hawaiian rolls under the broiler for a minute or two before assembling. This creates a tiny barrier against the moisture from the beef and cheese.
- Layer it Right: Make sure your beef isn’t swimming in too much liquid when you put it on the rolls. Drain any excess from the deli meat package.
Flavor Variations to Keep Things Interesting
The classic French Dip Sliders are fantastic, but sometimes you want to mix it up. Here are some simple twists:
- Cheese Please: Provolone is traditional, but feel free to experiment. Swiss cheese adds a nutty flavor, Gruyere is wonderfully melty, or even a sharp white cheddar could be fun.
- Onion Craze: Sautéed onions or caramelized onions add a fantastic layer of sweetness and depth. Spread a thin layer over the beef before adding the cheese.
- Spice It Up: Want a little kick? Add a pinch of red pepper flakes to your butter mixture, or a dash of hot sauce to the au jus.
- Garlic Bread Sliders: Instead of plain Hawaiian rolls, try using garlic bread as the base! Just slice a loaf of garlic bread horizontally and build your sliders there.
- Mushroom Magic: Add some thinly sliced, sautéed mushrooms over the beef for an earthy touch.
Pro Tip: For an even richer, deeper au jus flavor, try adding a splash of dry red wine (like Merlot or Cabernet Sauvignon) or a teaspoon of beef bouillon paste to your beef broth mixture. Let it simmer gently for a few extra minutes to allow the flavors to meld. You’ll be surprised how much it bumps up the taste!
Storage and Reheating
Got leftovers? Lucky you! Here’s how to store and reheat your French Dip Sliders so they’re almost as good as fresh.
- Storage: Once cooled, individual sliders can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep the au jus in a separate container.
- Reheating:
- Oven: This is my preferred method for the best texture. Preheat your oven to 300°F (150°C). Place the sliders on a baking sheet and cover loosely with foil. Bake for 10-15 minutes, or until warmed through and the cheese is re-melted.
- Microwave: If you’re in a hurry, you can microwave a slider for 20-30 seconds. Just know the rolls might get a little soft.
- Au Jus: Reheat the au jus gently on the stovetop over low heat until simmering. Don’t let it boil vigorously, or it might reduce too much.
Remember, the goal is warm, melty, and delicious! These sliders are incredibly versatile and forgiving, so don’t be afraid to make them your own. What’s your favorite way to customize a slider?
Frequently Asked Questions
Can I use a different type of meat for French Dip Sliders?
Absolutely! While thinly sliced deli roast beef is the classic choice and super convenient, you could also use leftover pot roast that’s been shredded or thinly sliced. Some people even enjoy them with thinly sliced turkey or ham, though that changes the “French dip” aspect a bit. If you use a different meat, just make sure it’s tender and thinly cut.
How do I make sure the Hawaiian rolls don’t get too soft or soggy?
The key here is assembly and serving. As mentioned in the tips, you can lightly toast the cut sides of the rolls before layering to create a slight barrier. Also, avoid drenching the sliders in the butter mixture; brush it on evenly. Most importantly, serve the au jus on the side for dipping. This way, everyone can dip to their liking, and the bread stays firm until it’s time to enjoy. Don’t let them sit in the au jus too long after dipping either!
Can I make French Dip Sliders ahead of time?
You can definitely do some prep work ahead! You can slice the rolls, prepare the butter sauce, and even arrange the beef and cheese on the bottom buns. Cover and refrigerate. Assemble and bake the sliders just before you’re ready to serve for the best results. Baking them too far in advance can make the bread less fresh. The au jus can also be made and warmed up just before serving.
What’s the best cheese to use for these sliders?
Provolone is truly the top pick for French Dip Sliders because it melts so smoothly and has a mild, slightly tangy flavor that pairs beautifully with the roast beef. Swiss cheese is another excellent option if you prefer a bit more nuttiness. For something a little sharper, mild cheddar or Monterey Jack could work too, but stick to softer, melty cheeses for that gooey goodness.
Is there a way to make the au jus more flavorful without using beef broth?
If you’re out of beef broth, you can make a tasty au jus with beef bouillon or a beef soup base dissolved in hot water. You’ll want to adjust the strength to your liking. Adding a dash of soy sauce or Worcestershire sauce, a pinch of garlic powder, and a tiny bit of onion powder can really deepen the flavor profile. A tablespoon of red wine (as mentioned in the Pro Tip) also adds wonderful complexity if you have it on hand.
