Grilled French Dip Sliders

How to Make Grilled French Dip Sliders

1. 1

   Step 1: Prep rolls, cheese and season beef

   Active 8 min

   Split the mini slider rolls in half horizontally. Reserve 2 tbsp of the unsalted butter for toasting the rolls and set aside 1 tbsp unsalted butter for the au jus. Lay out the provolone cheese slices on a plate. In a bowl, toss the thinly sliced roast beef with the olive oil, kosher salt, and black pepper so the meat is evenly seasoned.

   For this step

   • 1 lbThinly sliced roast beef
   • 12 countMini slider rolls
   • 12 slicesProvolone cheese slices
   • 1 tbspOlive oil
   • 1 tspKosher salt
   • 1/2 tspBlack pepper
   
2. 2

   Step 2: Heat grill and grill the beef, collecting drippings

   Active 6 min

   Preheat your grill to medium-high. Place a small cast-iron skillet or a disposable foil pan on the grill grate off to the side to catch drippings. Grill the seasoned thinly sliced roast beef in batches, spreading slices out and cooking about 30–45 seconds per side just until warmed and slightly charred — you want edges browned, not overcooked. Transfer cooked beef to a platter and scrape any browned bits into the skillet so pan drippings collect there.

   For this step

   • 2 tbspPan drippings (collected while grilling)
3. 3

   Step 3: Butter and toast the rolls

   Active 3 min

   Brush the cut sides of the mini slider rolls with the reserved 2 tbsp unsalted butter. Place buttered cut sides down on the grill over medium heat and toast until golden and crisp, about 1–2 minutes; watch closely so they don't burn.
   
4. 4

   Step 4: Assemble sliders and melt the cheese

   Active 4 min

   Pile warm roast beef onto the toasted roll bottoms, top each with a provolone cheese slice (fold slices as needed to fit). Close the sliders with the roll tops and return assembled sliders to the grill on a cooler zone cheese-side up for about 1–2 minutes, or until the provolone is melty.
   
5. 5

   Step 5: Make the quick au jus from pan drippings

   Active 6 min · Passive 3 min

   Transfer the skillet with the collected pan drippings to the stovetop over medium heat. Add the remaining 1 tbsp unsalted butter, then pour in the low-sodium beef broth and add the Worcestershire sauce. Scrape the browned bits from the pan into the liquid, bring to a simmer, and cook until slightly reduced, about 3 minutes. Taste and adjust seasoning with kosher salt and black pepper as needed.

   For this step

   • 2 cupsLow-sodium beef broth
   • 1 tbspWorcestershire sauce
   
6. 6

   Step 6: Serve and dunk

   Active 2 min

   Arrange the Grilled French Dip Sliders on a platter and serve right away with small bowls of the hot au jus for dunking. Encourage guests to dunk each slider for maximum flavor.
   

1. Split the mini slider rolls in half horizontally. Reserve 2 tbsp of the unsalted butter for toasting the rolls and set aside 1 tbsp unsalted butter for the au jus. Lay out the provolone cheese slices on a plate. In a bowl, toss the thinly sliced roast beef with the olive oil, kosher salt, and black pepper so the meat is evenly seasoned.
2. Preheat your grill to medium-high. Place a small cast-iron skillet or a disposable foil pan on the grill grate off to the side to catch drippings. Grill the seasoned thinly sliced roast beef in batches, spreading slices out and cooking about 30–45 seconds per side just until warmed and slightly charred — you want edges browned, not overcooked. Transfer cooked beef to a platter and scrape any browned bits into the skillet so pan drippings collect there.
3. Brush the cut sides of the mini slider rolls with the reserved 2 tbsp unsalted butter. Place buttered cut sides down on the grill over medium heat and toast until golden and crisp, about 1–2 minutes; watch closely so they don't burn.
4. Pile warm roast beef onto the toasted roll bottoms, top each with a provolone cheese slice (fold slices as needed to fit). Close the sliders with the roll tops and return assembled sliders to the grill on a cooler zone cheese-side up for about 1–2 minutes, or until the provolone is melty.
5. Transfer the skillet with the collected pan drippings to the stovetop over medium heat. Add the remaining 1 tbsp unsalted butter, then pour in the low-sodium beef broth and add the Worcestershire sauce. Scrape the browned bits from the pan into the liquid, bring to a simmer, and cook until slightly reduced, about 3 minutes. Taste and adjust seasoning with kosher salt and black pepper as needed.
6. Arrange the Grilled French Dip Sliders on a platter and serve right away with small bowls of the hot au jus for dunking. Encourage guests to dunk each slider for maximum flavor.