French Dip Sliders
These French Dip sliders have became a staple at my parents house during busy summer weekends. And when I say busy, I mean there’s somewhere between 15 and 30 people staying in the house so we have a lot of mouths to feed. They’re a staple though because everyone craves them, you simply cannot eat just one. Thanks to my mom’s BFF Tina who traversed the great state of Oklahoma with this recipe to share with us, and now all of you.
Instead of dipping your hot roast beef sandwich into an Au Jus sauce, these sliders have the au jus poured over the top before they’re bake. All of the au jus flavor is baked into the sandwich and it’s just heavenly.
Note: we like to bake these French Dip sliders in aluminum pans because they have high-sides keeping this mess proof. Also, easier cleanup!
French Dip Sliders
Ingredients
- 1 package Hawaiian Rolls
- 1 lb. deli shaved roast beef
- 12 slices Provolone cheese
- 1.5 C. fried onions or fried jalapenos
- 1 stick (8T). + 2 T. butter, softened
- 1 package Au Jus
- 1 tsp. worchestershire
- 1 T. white or black sesame seeds, toasted
- 2 garlic cloves, finely minced
- 1 large shallot, finely minced
- 1/2 tsp. onion powder
- 1 tsp. kosher salt
- 1/2 tsp. pepper
Instructions
- Preheat oven to 350. Grease a 9x13 pan with 2 T. butter. Leaving the rolls together, use a serrated knife to cut the whole loaf of rolls in half.
- To make the rolls. Place the bottom half down into the buttered dish. Top with 6 slices of cheese, all of the roast beef, the fried onions or jalapenos, and then the other 6 slices of cheese. Add the other half of the rolls back on top.
- To make the Au Jus. In a glass bowl, microwave the 8T. of butter until just melted. Mix au jus seasoning, Worcestershire, sesame seeds, shallot, garlic, onion powder, salt and pepper. Pour over the rolls.
- Bake, uncovered until the cheese is melted and the tops of the rolls are browned, about 15-20 minutes.
Notes
Using an aluminum foil pan for this recipe is recommended. Or, use a high-sided baking dish.
