Delight in our French Dip Sliders, a bite-sized twist on the classic favorite. These sliders feature tender roast beef, melted cheese, and savory au jus sandwiched between soft rolls. Perfect for parties or a cozy family meal, these sliders promise to satisfy your cravings with every bite. Join us as we uncover the secrets to making these savory delights a standout addition to any occasion.
Fantastic French Dip Sliders Recipe
Our French Dip Sliders recipe offers a bite-sized twist on the classic favorite, featuring tender roast beef, melted cheese, and savory au jus nestled between soft rolls. Perfect for parties or a cozy family meal, these sliders promise to satisfy your cravings with every savory bite.
Equipment
- 1 Baking sheet
- 1 Skillet
- 1 Knife
- 1 Oven
- 1 Au Jus Cups
Ingredients
- 12 small slider rolls
- 1 pound thinly sliced roast beef
- 6-8 slices of Provolone cheese
- 4 tablespoons butter
- 1 packet of au jus mix
- 2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup Dijon mustard
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine the water and au jus mix. Bring to a boil, then reduce heat and simmer for 1-2 minutes until the mix is dissolved. Keep warm on low heat.
- Using a serrated knife, slice the slider rolls in half horizontally and place the bottom halves in a baking dish.
- Place a layer of thinly sliced roast beef on top of the bottom halves of the slider rolls.
- Top the roast beef with slices of Provolone cheese or sprinkle shredded Provolone cheese evenly over the meat.
- Place the top halves of the slider rolls over the cheese to create sandwiches.
- Melt the butter and brush it over the tops of the slider rolls.
- Cover the baking dish with foil and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the sliders are heated through.
- Remove the sliders from the oven and carefully transfer them to a serving platter. Serve warm with the warm au jus for dipping.
- If desired, mix garlic powder and onion powder into the melted butter before brushing it over the slider rolls for added flavor. Serve Dijon mustard on the side for dipping or spreading on the sliders.
- Enjoy your delicious French Dip Sliders with tender roast beef, melted cheese, and savory au jus!
Notes
- Enhance Flavor – Consider adding caramelized onions or sautéed mushrooms to your sliders for extra flavor.
- Cheese Options – Experiment with different cheese varieties such as Swiss or cheddar to customize your sliders.
- Au Jus Seasoning – Customize the seasoning of your au jus with your preferred spices to enhance the taste.
what is the best bread to use for our sliders?
The best bread to use for sliders is soft and slightly sweet, with a sturdy texture that can hold up to the fillings without becoming soggy. Here are some popular options:
- Slider Rolls: Specifically designed for sliders, these mini-sized rolls are perfect for holding the fillings together.
- Hawaiian Rolls: Known for their sweet flavor and soft texture, Hawaiian rolls add a delightful touch to sliders.
- Brioche Buns: Rich and buttery, brioche buns provide a decadent base for sliders and offer a slightly sweet flavor.
- Potato Rolls: Made with potato flour, these rolls have a tender texture and mild flavor that complements a variety of fillings.
how to store the french dip sliders?
Here’s an easy way to store French Dip Sliders:
- Cool Completely: Allow the sliders to cool completely at room temperature before storing to prevent condensation buildup.
- Wrap Individually: Wrap each slider individually in plastic wrap or aluminum foil to protect them from drying out and absorbing odors in the refrigerator.
- Place in an Airtight Container: Transfer the wrapped sliders to an airtight container or resealable plastic bag for added protection against moisture and freezer burn.
- Label and Date: Label the container with the contents and date of preparation to easily identify them in the fridge.
- Refrigerate: Store the wrapped and containerized sliders in the refrigerator for up to 3-4 days.
