Our Favorite Recipes: Easy French Dip Sliders

Allison loves making these french dip sliders for parties and they are always the first appetizer to be gobbled up! Perfect for watching some March Madness this month.

french dip sliders

French Dip Slider Ingredients:

  • 2 tablespoons unsalted butter, softened
  • 1 package Hawaiian -style dinner rolls (12 rolls total)
  • 1 pound deli roast beef*
  • 12 slices Provolone cheese, separated, 1 package
  • 1 ½ cups French fried onions, optional
  • 8 tablespoons unsalted butter
  • 1 packet au jus seasoning mix, divided
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon toasted sesame seeds
  • ¾ teaspoon dried minced garlic
  • ½ teaspoon onion powder

French Dip Slider Instructions:

  • Preheat the oven to 350 degrees F.
  • Butter the bottom of a 9×13 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 cheese, roast beef, optional french-fried onions, the 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, and onion powder. Whisk until well combined.
  • Top the rolls evenly with this mixture (you don’t need to use all of it; we usually use about ¾) but just make sure all the rolls are entirely coated. If you have any leftovers, refrigerate and 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 into squares, along the roll divisions, 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 au jus with the sandwiches.

    Recipe from: Chelsea’s Messy Apron

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