French Dip Sliders
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
6 servings (2 sliders)
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Calories
545 kcal
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Course
Main Course, Lunch
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Cuisine
American
French Dip Sliders
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Indulge in the ultimate comfort food with these French Dip Sliders, an easy and delicious recipe that combines tender roast beef with melty provolone or Swiss cheese on buttery King's Hawaiian rolls. Layered with caramelized onions and zesty horseradish mayo, and served with jus for dipping, these sliders are a fun twist on the classic French Dip sandwich. Perfect for game day!
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Ingredients
- 1 package King's Hawaiian Savory Butter Rolls (yellow banner on package)
- 1/4 cup mayonnaise
- 1 tablespoon cream-style horseradish (I use Inglehoffer--see note)
- 1/2 pound Provolone or Swiss cheese , thinly sliced
- 1/2 pound deli roast beef , thinly sliced
- 1/2 cup caramelized onions
- 4 tablespoons unsalted butter , melted
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 tablespoon chopped fresh flat-leaf parsley , plus additional for garnish, if desired
For the Jus
- 2 cups beef broth or stock
- 2 tablespoons unsalted butter
- 1 large garlic clove , minced
- 1-1/2 tablespoons all purpose flour (optional, see note)
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoons Better Than Bouillon Reduced Sodium Roasted Beef Base (if needed, see note)
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
- Kosher salt and freshly-ground black pepper (added 1/4 tsp pepper)
Instructions
Prep the Rolls
- Use a serrated bread knife to slice the rolls horizontally into two slabs (tops and bottoms). Place the halves, cut side up, on a baking sheet.
- Preheat your oven's broiler on high with the rack on the second position from the top (6 inches from the broiler element). Broil the rolls until lightly toasted. This will take just 1-2 minutes. Don't walk away from the oven, and watch them carefully! They can burn quickly.
Make the Sliders
- Preheat your oven to 350 degrees F with the rack in the middle position. Lightly coat a rectangular ceramic or glass baking dish (measuring at least 10.5x7.5-inches) with cooking spray. Place the bottom half of the rolls into the baking dish, toasted side up.
- In a small bowl, stir together the mayonnaise and cream-style horseradish. Spread half of the mixture over the bottom slab of the rolls.
- Layer half of the cheese over the horseradish mayo, followed by all of the roast beef, the caramelized onions, and the remaining cheese. Spread the rest of the horseradish mayo onto the toasted side of the roll tops and place them over the cheese layer.
- In a small bowl, combine melted butter, Worcestershire sauce, garlic powder, onion powder, and parsley. Brush the butter sauce over the tops and sides of the sliders, letting it drip down into the baking dish around the rolls. Distribute the parsley evenly across the tops of the rolls. It might look like a lot of butter sauce--the rolls will soak it up as they bake!
- Cover the pan with foil and bake for 20 minutes, until the sliders are heated through and the cheese is melted. Remove the foil and continue baking for 5-8 minutes, until the tops of the rolls are golden and crisp.
- Let the sliders stand for just a couple of minutes and then cut them into individual servings using a serrated knife. Garnish with additional chopped parsley (if desired) and serve with jus on the side for dipping.
Make the Jus
- While the sliders are baking, make the jus. Melt the butter in a saucepan over medium heat. Add the garlic, and cook, stirring, until fragrant, about 1-2 minutes. Stir in the flour and continue cooking for another 1-2 minutes.
- Gradually whisk in the beef broth, followed by the Worcestershire sauce, thyme, and 1/4 teaspoon pepper. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally.
- Taste the jus. If you find that it needs to be more flavorful, whisk in beef base, to taste. (I usually add 1-2 teaspoons; the amount will vary by how flavorful the initial broth/stock is.) Season the jus to taste with salt and pepper.
- Strain the jus through a fine mesh sieve and discard the solids. Keep the jus warm until ready to serve the sliders, pouring it into small cups for guests to dip into on their plates.
Notes
- Caramelized Onions. Make them ahead using my recipe, linked in the ingredients list. Note that the cooking times for this recipe do not include the time needed to make the caramelized onions.
- Cream-style horseradish. Pungency can vary by brand. I use and love the Inglehoffer brand for this recipe. If you're using a less robust brand, increase the quantity to taste. Similarly, if your brand of horseradish sauce is very strong (or you're hesitant about the flavor of horseradish in the sliders), start with 1/2 tablespoon and increase to taste.
- Adding Flour to the Jus. A little bit of flour gives this quick jus a bit of body, which I find keeps the soft rolls from immediately becoming soggy when dipped. If you prefer a thinner jus, omit the flour.
- Baking Dish. I recommend using a pan with a light-colored interior. If using a darker pan, reduce the oven temperature to 325 degrees F, and keep an eye on the sliders as they bake so the bottoms don't burn.
- For substitutions and prep-ahead instructions, see the FAQ's in the article above.
Nutrition Information
Show Details
Serving
2sliders
Calories
545kcal
(27%)
Carbohydrates
33g
(11%)
Protein
25g
(50%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
112mg
(37%)
Sodium
1574mg
(66%)
Potassium
283mg
(8%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
736IU
(15%)
Vitamin C
21mg
(23%)
Calcium
414mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (2 sliders)
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 2sliders | |
| Calories | 545kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 112mg | 37% |
| Sodium | 1574mg | 66% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 414mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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