The best possible version of French Dip Sandwiches — made into oven-baked sliders with a delicious buttery topping!
French Dip Sliders
One of my mom’s go-to “recipes” growing up was French Dip sandwiches. She’d buy buns, deli roast beef, provolone cheese, and a packet of Au Jus mix.
We’d help out by buttering the buns and putting the meat and cheese on them. She’d broil them in the oven while making a quick stovetop Au Jus via the prepared packets.
The Au Jus was the definite winner because, as many of you know, kids LOVE to dip. We’d each get our own little bowls to put Au Jus in and dip every tiny little section of our sandwiches in the Au Jus. It was a mess I’m sure, but we loved it.
EASY FRENCH DIP SLIDERS
The best possible version of French Dip sandwiches — made into oven-baked sliders with a delicious buttery topping!
prep time10 minutes
cook time20 minutes
total time30 minutes
servings12 sliders
INGREDIENTS
- ▢2 tablespoons unsalted butter, softened
- ▢1 package Hawaiian sweet rolls (12 rolls total)
- ▢1 pound deli roast beef*
- ▢12 slices Sargento provolone cheese, separated, 1 package
- ▢1 and 1/2 cups French fried onions, optional
SEASONING
- ▢8 tablespoons unsalted butter
- ▢1 packet Au Jus seasoning mix, separated
- ▢1 teaspoon Worcestershire sauce
- ▢1 Tablespoon toasted sesame seeds
- ▢3/4 teaspoon dried minced garlic
- ▢1/2 teaspoon onion powder
- ▢1/2 teaspoon seasoned salt, optional**
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
- Without separating the rolls, slice the package of rolls in half (see video).
- Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
- In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don’t leave this out). Whisk until well combined.
- Top the rolls evenly with this mixture (you don’t need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
- Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown — about 15-20 minutes.
- Remove and cut the sliders with a very sharp knife.
- While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
- Serve with the sandwiches.
RECIPE NOTES
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*I like to get rare deli roast beef because as it cooks in these sliders it becomes medium-medium+ **I like things salty!! If you aren’t a fan of too much salt, omit this addition.