French Dip Sliders
French Dip Sliders made with tender deli roast beef, melty Swiss, and caramelized onions on Hawaiian rolls, brushed with ranch butter and served with warm au jus for dipping.
Servings 12 sliders
Ingredients
- 4 tablespoons butter
- 1 medium onion (red or yellow) approximately 1 cup, sliced
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 12 slider rolls (King's Hawaiian recommended)
- ½ cup butter melted and cooled
- 1 ½ tablespoons ranch seasoning mix (about 1/2 of a one-ounce packet)
- 8 ounces Swiss cheese slices (12 slices)
- ¾ pound deli roast beef thinly sliced
- 1 ounce Au Jus gravy mix prepared according to package directions (McCormick brand recommended)
Instructions
- Preheat the oven to 350 degrees F.
- Butter or grease a 9x13 baking dish. Set aside.
- In a large skillet over medium heat, melt the butter. Add the sliced onions and toss to coat them in the butter.4 tablespoons butter, 1 medium onion (red or yellow)
- Sprinkle the onions with onion powder, dried thyme, salt, and black pepper. Cook for 13–15 minutes, stirring occasionally, until the onions are soft, golden brown, and caramelized. Remove from the heat and set aside.1 teaspoon onion powder, 1 teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon black pepper
- Slice the rolls horizontally to separate into one top layer and one bottom layer. Place the bottom layer in the prepared baking dish.12 slider rolls
- In a small bowl, mix the butter and ranch seasoning.½ cup butter, 1 ½ tablespoons ranch seasoning mix
- Brush the bottom layer of the sweet rolls with about one-third of the butter mixture.
- Layer 6 slices of Swiss cheese evenly over the rolls.8 ounces Swiss cheese slices
- Add the sliced roast beef in an even layer over the cheese.¾ pound deli roast beef
- Top with the caramelized onions.
- Add the remaining 6 slices of Swiss cheese.
- Butter the cut side of the top roll layer with about one-half of the remaining butter mixture. Place the rolls, buttered side down, on top of the sliders in the dish.
- Brush the remaining ranch butter over the tops of the rolls.
- Loosely cover with aluminum foil and bake for 15-20 minutes, or until the cheese is melted and the roast beef is heated through.
- Remove the foil and cook for an additional 5-10 minutes or until the sliders are golden brown.
- Remove from the oven and cool in the pan for 5-8 minutes before cutting into twelve pieces.
- While the sliders are cooling, prepare the au jus according to the package directions.1 ounce Au Jus gravy mix
- Serve sliders warm with au jus on the side for dipping.
Notes
- Cook the onions slowly for the full 13 to 15 minutes or until caramelized.
- The roast beef should be thinly sliced for best results.
- Swiss is my choice, but provolone, white cheddar, or Gruyère all melt well and taste great.
- Cover with foil for the first bake so the cheese melts without the tops browning too fast, then uncover for the last 5 to 10 minutes to get them nicely golden.
- To make ahead, assemble the sliders, cover, and refrigerate up to 24 hours. Allow the dish to sit at room temperature for 15 to 20 minutes before baking.
- Store leftovers in the refrigerator up to 3 days, keeping the au jus in a separate container. Reheat in a 325°F oven or 300°F air fryer for 4 to 5 minutes.
Nutrition
Calories: 308kcal | Carbohydrates: 17g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 826mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 513IU | Vitamin C: 14mg | Calcium: 256mg | Iron: 1mg
