Tasty French Dip Sliders

These drool-worthy French dip sliders are loaded with juicy beef, melty cheese, and sweetly browned onions, all tucked into soft, buttery buns. Dunk 'em in a zingy horseradish spread and a piping hot savory broth. They’re a sure favorite for parties, sports hangs, or just a cozy night on the couch.

• Kosher salt and black pepper: Give the jus a hit of seasoning to taste.
• Fresh thyme: 1 tsp chopped (or about 1/4 tsp if you only have dried) for herby goodness in the jus.
• Roasted beef base: 1-2 tsp (if you want a richer dip), optional.
• Worcestershire sauce: 1 tbsp goes into the jus for a deeper meaty taste.
• All-purpose flour: 1.5 tbsp, only if you like your jus a bit thicker.
• Garlic: 1 clove, minced up, to give the jus some real aroma.
• Unsalted butter: 2 tbsp, melted, mixed into the jus.
• Beef broth: 2 cups, to make the dip you’ll want to dunk everything in.
• Fresh parsley: 1/2 tbsp, chopped up, to throw into the butter and on top for a pop of color.
• Garlic powder: 1/4 tsp for the herby butter topping.
• Onion powder: 1/2 tsp, mixed in with the buttery glaze.
• Worcestershire sauce: 1 tsp in the melted butter topping.
• Unsalted butter: 4 tbsp, melted for brushing the tops of the buns.
• Caramelized onions: 1/2 cup, brings out some sweet oniony flavor.
• Deli roast beef: 1/2 lb, go for thin slices so it’s tender in every bite.
• Provolone or Swiss cheese: 1/2 lb, sliced—choose your favorite cheese for oozy layers.
• Cream-style horseradish: 1 tbsp, for that little punch in the sauce.
• Mayonnaise: 1/4 cup, whipped up with the horseradish for a creamy spread.
• Slider rolls: 12 soft buns (like King’s Hawaiian if you want a touch of sweetness).

Step 8:

Cut up the sliders, sprinkle with chopped parsley, then dunk in warm au jus to eat.

Step 7:

Melt butter in a pot and toss in garlic to brown a little. If you want it thick, add flour for a minute or so. Pour in beef broth slow, then mix in Worcestershire, thyme, and beef base if you’re using it. Let it bubble for 10 minutes. Taste, add salt and pepper if needed, then strain so it’s smooth for dipping.

Step 6:

Cover sliders with foil, bake for 20 minutes, then pull the foil off and keep baking 5-8 minutes till the tops are golden.

Step 5:

Combine melted butter with Worcestershire, garlic powder, onion powder, and parsley. Brush all over the slider tops.

Step 4:

Take your mayo-horseradish mix and slather it on the top rolls, then cover the filling with ’em.

Step 3:

First toss down half the cheese, then pile on all the roast beef, spoon over those sweet onions, and use the rest of the cheese—layer everything right over the bottom buns.

Step 2:

Spread some of that mayo-horseradish sauce on the bottom buns and put them in your greased baking pan.

Step 1:

Set your oven to 350°F and butter a baking dish. Slice all the slider buns in half, toast the cut sides under the broiler for a minute or two till golden.

• Keep leftovers in the fridge up to three days, and crank up the oven to reheat them so they stay crisp.
• Eat 'em hot with a bowl of jus on the side to dip each bite.

• Want bolder flavor? Sauté some mushrooms or bell peppers and add them to the filling.
• Heat seeker? Shake in a little red pepper flake to the jus for some spice.

Tips from Well-Known Chefs

• Don’t skimp on good-quality roast beef—it makes all the difference in taste and texture.
• A quick toast on the rolls helps stop soggy buns once you pile the filling in.