French Dip Sliders

French Dip Sliders

Healthy Fact of the Day

To make this dish lighter, opt for low-sodium beef broth and use reduced-fat cheese. You can also add thinly sliced onions or sautéed mushrooms for a boost of flavor and nutrients.

Ingredients

  • For the sliders:

    • 12 slider rolls (Hawaiian rolls or dinner rolls)
    • 1 lb deli roast beef, thinly sliced
    • 12 slices provolone cheese
    • 1/4 cup unsalted butter, melted
    • 1 tbsp Dijon mustard
    • 1 tbsp Worcestershire sauce
    • 1 tsp garlic powder
    • 1 tsp dried Italian seasoning

  • For the au jus dipping sauce:

    • 1 tbsp unsalted butter
    • 1 clove garlic, minced
    • 1 1/2 cups beef broth
    • 1 tbsp Worcestershire sauce
    • 1/4 tsp onion powder
    • Salt and pepper to taste

       Instructions

  1. Preheat Oven: Set to 350°F (175°C). Line a baking dish with foil or parchment paper.

  2. Assemble Sliders: Slice the slider rolls in half horizontally, keeping the bottoms and tops intact. Place the bottom half in the prepared dish. Layer with half the provolone cheese, all the roast beef, and the remaining provolone. Cover with the top half of the rolls.

  3. Prepare Butter Mixture: In a small bowl, whisk together melted butter, Dijon mustard, Worcestershire sauce, garlic powder, and Italian seasoning. Brush evenly over the tops of the rolls.

  4. Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes until the tops are golden brown and cheese is melted.

  5. Make Au Jus: While sliders bake, melt butter in a saucepan over medium heat. Sauté garlic until fragrant, about 1 minute. Add beef broth, Worcestershire sauce, onion powder, salt, and pepper. Simmer for 5 minutes, then strain if desired.

  6. Serve: Cut sliders apart and serve warm with au jus on the side for dipping.

    These French Dip Sliders are a crowd-pleaser, perfect for parties, game days, or a quick family dinner! With melty cheese, savory roast beef, and a flavorful au jus for dipping, they deliver bold flavors in every bite. Enjoy the ultimate slider experience!

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Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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