Tailgates, holiday parties, even easy dinnersthere’s no wrong time to serve these French dip sliders.
Get your French dip fix on a smaller scale with savory, buttery French dip sliders.
Come prepared with a second tray if youhave a crowd to feed.
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French dip sliders are a smaller, bite-sized version of the classic French dip sandwich.
In fact, you might as well go ahead and double the batch while you’re at it.
You could also consider adding a side salad or roasted or sauteed veggies for a hearty and satisfying meal.
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Can I Make French Dip Sliders Ahead?
Get ahead of your party prep by making these sliders up to two days in advance.
Refrigerate up to four days or freeze for up to one month.
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Thaw overnight in the refrigerator if frozen.
Make or reheat the au jus in a small saucepan.
The family gobbled them up so fast that Im making it for New Years Day too!"
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Another said, “I made these for an easy dinner and they were delicious.
My husband loved them too.
Quick and easy recipe, and I followed it exactly.
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
These would also be perfect for a tailgate.
I would definitely make them again.”
We couldn’t agree more!
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
)pkg.savory butter rolls(such as Kings Hawaiian)
6Tbsp.
)unsalted butter, divided
1large(13 oz.
)sweet onion, thinly sliced (about 3 cups)
1lb.thinly sliceddeli roast beef
6(3/4-oz.)
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Coat a 13- x 9-inch baking dish with cooking spray, and set aside.
Cook onions:
Melt 1 tablespoon of the butter in a medium nonstick skillet over medium-high.
Add onions, and cook, stirring often, until softened, about 2 minutes.
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Remove from heat, and set aside.
Assemble sliders:
Arrange roast beef slices evenly over bottom half of rolls.
Top evenly with cheese and caramelized onions, and place top half of rolls over cheese and onions.
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Remove from heat, and whisk in mustard and salt.
Brush top and sides of rolls with butter mixture, and sprinkle with 1 teaspoon of the thyme.
Make au jus:
Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium.
Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in beef broth, Worcestershire, and remaining 1 1/2 teaspoons thyme.
Bring to a simmer over medium; cook, undisturbed, until reduced slightly, about 10 minutes.
Serve hot sliders with au jus.
French dip is a specific throw in of this style of sandwich.
While similar, the two are different.
Beef gravy is thicker and typically served over meat, mashed potatoes or other sides.
Au jus is thin and broth-like, and served for dipping.
