Description
Warm and comforting French dip slider sandwiches made with tender roast beef, melted Swiss cheese, buttery Hawaiian rolls, and served with a rich au jus dipping sauce. Perfect for gatherings or easy family meals.
Ingredients
- 12 slider buns or Hawaiian rolls
- 1 lb (450 g) deli roast beef, thinly sliced
- 8 slices Swiss cheese
- 4 tablespoons (60 g) unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 2 cups (480 ml) beef broth
- 1 tablespoon Worcestershire sauce (for au jus)
- 1/2 teaspoon garlic powder (for au jus)
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a baking dish.
- Slice the slider buns horizontally without separating them individually and place the bottom half in the baking dish.
- Layer roast beef evenly over the buns, then add Swiss cheese slices on top.
- Place the top half of the buns over the filling.
- In a bowl, mix melted butter, Worcestershire sauce, garlic powder, onion powder, Dijon mustard, and dried parsley.
- Brush the butter mixture evenly over the tops of the sliders.
- Cover with foil and bake for 15 minutes.
- Remove foil and bake for another 5 minutes until golden and cheese is melted.
- In a saucepan, heat beef broth with Worcestershire sauce, garlic powder, and black pepper until hot to make au jus.
- Serve sliders warm with au jus on the side for dipping.
Notes
- Caramelized onions can be added for extra sweetness and depth of flavor.
- For a spicy kick, add sliced pepperoncini or spicy mustard.
- Provolone cheese can be used instead of Swiss for a different taste.
- Assemble ahead of time and refrigerate before baking for convenience.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slider
- Calories: 380
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
