Easy French Dip Sliders Recipe
Mmm… French Dip Sliders: The Story (Or, My Family’s Obsession with Cheese)
Okay, let me just say this: I didn’t even know what a French Dip was until my cousin Jess brought it to a family BBQ and everyone promptly lost their minds. Imagine this—tender, layered beef, melty cheese, and soft buns you can tear apart with your hands (which you will, trust me), all dunked in savoury, salty jus. Since that gloriously messy afternoon, I’ve made these Easy French Dip Sliders basically every time I want people to think I’m fancier than I really am. Works like a charm. Oh, and once, I dropped half the tray because my oven mitt had a hole. Classic me.
Why These Sliders Always Win at My House
I pull out this recipe when I need something everybody will eat. My family goes totally bonkers for these (including the so-called “vegetarian” who always “just has a bite”). I make them when I want something that’s not a pizza again but tastes just as indulgent. Plus, they’re the answer to “what can I bring to game night that won’t get me side-eyed again?” Honestly, assembling them is kind of soothing—though the worst part is when my cheese slices stick to each other. Seriously, how do they get so clingy?
All the Ingredients (And What I Swap Sometimes)
- 12 soft slider buns (King’s Hawaiian is a win, but honestly any squishy dinner roll will work)
- 1 lb roast beef, thinly sliced (deli roast beef for convenience, but I’ve used leftover beef pot roast—it’s better, but never around when I need it!)
- 8 to 12 slices provolone cheese (Swiss works too, or half-and-half if you’re feeling wild)
- 3 tablespoons unsalted butter
- 1 packet au jus mix (the cheap store brand tastes fine, or make your own if you’re feeling inspired—I usually just use this recipe when I actually remember)
- 1 tablespoon Worcestershire sauce (not strictly necessary but adds a secret oomph)
- 1 teaspoon garlic powder
- A handful of chopped fresh parsley (optional, but my mom insists it makes it “look nice”)
How I Throw These Together (And Where I Nearly Mess Up Every Time)
- Preheat your oven to about 350˚F (180°C). Or, you know, whatever your oven claims is 350—mine runs a bit cold. Line a baking dish with parchment, unless you like scrubbing cheese later.
- Slice the buns in half horizontally—keep the bottoms together as one slab and the tops together as another. It’s basically making a sandwich puzzle. Place the bottom layer in your pan.
- Pile on the roast beef. Layer it thick, or just scatter—depends if you want every bite the same (my kids always call dibs on the thicker corner pieces).
- Then the cheese: lay out those slices as evenly as you can manage, tearing and tucking into corners if you must. This is where I usually, um, sneak a taste.
- Plop the top bun layer over everything. So satisfying.
- Melt the butter in a saucepan, then stir in the Worcestershire and garlic powder—and maybe parsley if you’ve got it and like it green. Pour this mixture lovingly over the top buns. Don’t stress if some runs down the sides, that’s flavor insurance.
- Bake it all for about 15-18 minutes until everything’s golden and gooey. Don’t worry if your cheese looks a bit bubbly (or basically volcanic)—that’s the best part.
- While it bakes, whip up the au jus by following the packet instructions. Or play fancy and simmer your own broth with a splash more Worcestershire, if you have an extra five minutes (sometimes I don’t—life’s short).
- Let the sliders cool a few minutes, then get in there and slice them up. Trust me, use a bread knife—they’re messy either way.
- Serve with the au jus on the side, and maybe a napkin or five. It’s dunk time!
Little Notes I Picked Up the Hard Way
- Using sliced roast beef straight from the fridge? Let it sit a minute; it’ll melt better once it’s not icy. I learned that when my cheese stubbornly stayed in slices.
- Don’t drown the buns—even with butter, too much and you’ll get puddles, not sliders.
- Pre-sliced cheese sometimes sticks together like glue; I find it easier to peel it apart first (who knew?).
Stuff I’ve Tried: Variations and Failures
I once swapped in turkey and cranberry for a Thanksgiving vibe—actually pretty good, but a bit odd with the au jus, if I’m honest. You can also toss in caramelized onions between the beef and cheese. Once, I tried to get clever with blue cheese; that was… not popular. Wouldn’t recommend unless everyone is a cheese maniac. Oh, and if you want to go full crunchy, throw some crispy fried onions on top just before baking. That works.
If You Don’t Have a Pan, Do This Instead
You can totally use a baking sheet lined with foil if you don’t have the right size dish. Or—on one memorable occasion—I just used my big cast iron skillet and squeezed them in. They’re forgiving. No need to sweat it.
Keeping Leftovers: Honestly, What Leftovers?
These are best when they’re warm and fresh, but you can stash leftovers in the fridge for a day or two, wrapped tight. And yes, they reheat surprisingly well in the oven (10 minutes at 350 or so), but the reality is these things don’t last past the next morning in my house. My brother once took the last three for “breakfast sandwiches”—can’t really blame him.
How We Serve ’Em at Our Place
Besides dunking in au jus (which is absolutely not optional in my world), we’ll sometimes serve these with a crunchy salad on the side—or potato chips if I’m not pretending to be healthy. On cold nights, I’ll make a quick homemade coleslaw (usually this one). Oh, and my aunt dips hers in mustard, which sounds bonkers but is… fine, actually!
If I Could Give Just One Pro Tip
I once got lazy and skipped letting the sliders sit to cool for a few minutes—regretted it instantly. Hot cheese everywhere; nearly burned my tongue and the kitchen towel. So, just wait a sec before slicing. And don’t over-bake, or the buns turn sorta cardboardy (trust me, I’ve learned the hard way after one distracted phone call).
French Dip Slider FAQs (And My Honest Answers)
- Can I use shredded beef instead of deli slices? — Absolutely. Honestly, leftover shredded beef is even better, flavor-wise. I just use deli because it’s faster (and I’m usually in a hurry).
- What’s the best cheese for these sliders? — I say provolone, but no one’s mad if you use mozzarella or a mix. Just, uh, avoid blue cheese—learn form my mistake.
- How do you keep the bottoms from getting soggy? — Great question! Pour the butter on top only, not in the pan; then bake until the cheese gets bubbly and the bread toasts a bit. Works like a charm (most of the time!).
- What is au jus, anyway? — Fancy French for “with juice,” but really just a tasty beefy broth for dunking. You can grab a packet or make your own.
- Can I freeze French dip sliders? — Probably, though they never make it to the freezer in my house. I imagine wrapping them up before baking might work best.
—
Alright, I could honestly talk about these sliders all day. But if you’re ready, just gather your stuff and don’t worry too much about minor flubs (half the time mine come out messier and better for it). And if you do accidentally drop one on the floor—hey, three-second rule, right?
Ingredients
- 12 slider buns
- 1 pound sliced deli roast beef
- 8 slices provolone cheese
- 1/4 cup unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 packet (1 ounce) au jus seasoning mix
- 1 1/2 cups low-sodium beef broth
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2Slice the slider buns in half horizontally and arrange the bottom halves in the prepared baking dish.
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3Layer with half of the provolone cheese, all of the sliced roast beef, then top with the remaining provolone. Place the top halves of the buns over the cheese.
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4In a bowl, combine melted butter, Worcestershire sauce, and Dijon mustard. Brush the tops of the buns with the mixture.
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5Cover the dish with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes until the tops are golden brown.
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6Meanwhile, prepare the au jus by whisking the seasoning mix with beef broth in a small saucepan. Simmer according to package instructions. Serve sliders warm with au jus for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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