Au Jus French Dip Sliders
Au Jus French Dip Sliders
Au Jus French Dip Sliders live and die by the broth. The beef and the cheese pull are there, but the moment the bottom bun hits the au jus and soaks up that deep, savory liquid, that’s the bite people remember. That’s what separates these from a standard baked slider.
Sliders that need a dipping bowl beside them, which describes a fair share of our game day recipes.
The ingredient list is short and purposeful: thinly sliced deli roast beef, provolone, buttery slider buns, and Kinder’s Au Jus Packets for the dipping broth. The packet delivers a bold, beefy base with real savory depth, the kind that normally takes an hour of stovetop work to build. Here it comes together in under 10 minutes. Bring the water to a boil, stir in both packets, simmer 5–8 minutes, and the dip is done.
Assembly is one pan and one step. Slice the full sheet of rolls horizontally without separating them, layer in the beef, top with provolone (one slice under the beef, one over it), press the tops back on, brush with melted butter, and bake at 350°F. Fifteen to eighteen minutes later the tops are golden and the cheese is bubbling through. Twelve sliders, one dish, 30 minutes.
Kinder’s built their au jus blend to stand up, balanced, rich, beefy without being one-note. For a recipe where the dipping broth is the whole point, using a packet developed with that depth in mind makes a real difference. You taste it.
Make these for game day, a weeknight when you want something worth cooking, or any spread that needs food people actually eat. Assemble up to 4 hours ahead if you need to, the sliders hold unbaked in the fridge and bake fresh right before serving.
Flavor First.
Au Jus French Dip Sliders
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Prepare the au jus: Combine 6 cups water and both Kinder’s Au Jus Packets in a medium saucepan. Bring to a boil over medium-high heat, stirring until fully dissolved. Reduce heat and simmer 5–8 minutes. Taste and adjust with salt if needed. Keep warm.
- Assemble sliders: Slice the entire sheet of slider rolls in half horizontally (don’t separate rolls yet). Place the bottom halves in a greased 9×13-inch baking dish.
- Layer on the roast beef evenly across the bottom buns, folding slices to create height. Lay provolone slices over the beef (2 slices per slider).
- Place the top buns over the cheese. Brush the tops generously with melted butter.
- Bake 15–18 minutes until buns are golden and cheese is melted and bubbling.
- Remove from oven, cut apart into individual sliders. Ladle hot au jus into small dipping cups and serve immediately alongside the sliders.
Nutrition
Notes
- Dip the bottom bun — Briefly submerge each bottom bun half in warm au jus before layering. The bread soaks up the broth and every bite starts with more flavor than if you skip this step.
- Double the cheese layers — One slice of provolone under the beef, one on top. It melts from both sides and you get full coverage on every slider instead of just a patch on top.
- Keep the au jus hot — Serve from a small crockpot on warm or a saucepan on the lowest burner. Lukewarm broth doesn’t do the same job as broth you can feel heat from.
- Don’t separate the rolls until after baking — Cut the sheet horizontally and bake as one slab. It keeps the assembly tight, lets the butter brown evenly, and makes portioning cleaner.
- Add horseradish on the side — A small bowl of creamy horseradish sauce next to the dipping cups rounds out the spread. The heat cuts through the richness without competing with the au jus.
- Rest 2 minutes before slicing — Let the baked slab sit briefly before cutting into individual sliders. The cheese and beef settle and you lose less filling when you make the cuts.
- Serve alongside crispy fries, a sharp dressed salad, or roasted Brussels sprouts — something with enough acidity or crunch to cut through the richness between bites. Thin-sliced pickles next to the dipping cups work just as well.
- Set the au jus out in individual ramekins so each person dips from their own cup. Keep the remaining broth in a pot on low through the whole meal so it stays hot. A small crockpot on the warm setting handles this without any attention.
- For game day, these land well as part of a larger finger food spread. They don’t compete with anything — they just disappear. A side of creamy horseradish sauce and extra napkins complete the setup.
- Store leftover sliders wrapped tightly in foil and refrigerate for up to 3 days. Reheat in a 325°F oven for 10–12 minutes until warmed through. Avoid the microwave — it steams the buns soft and the texture suffers. The oven brings them back close to where they started.
- Store au jus separately in a sealed container in the fridge for up to 4 days. Reheat on the stovetop over medium heat until it simmers. If the broth gels in the fridge overnight, that’s normal — it liquefies cleanly with heat and the flavor holds.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use a different cheese?
Swiss, white cheddar, or Havarti all melt well and complement the beef. Provolone is the classic pick, but the recipe is forgiving, use whatever melts smoothly and has some presence on its own.
Can I make these ahead for a party?
Yes. Assemble the sliders up to 4 hours ahead, cover, and refrigerate unbaked. Brush with butter and bake right before serving. The au jus can be made a day ahead and reheated on the stovetop.
What if I can’t find deli roast beef?
Leftover pot roast or slow-cooked chuck roast shredded onto the buns works just as well, arguably better. The au jus dip makes it shine regardless of which version you use.
How do I keep sliders warm during a party?
Cover the baking dish tightly with foil after baking and they’ll hold heat for 20–30 minutes. For longer stretches, a low oven at 200°F keeps them warm without continuing to cook.
Can I make the au jus without Kinder’s packets?
Yes, the ingredient list includes a substitute blend: 2 cups beef broth, 2 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, and ½ tsp dried thyme, simmered together for 10 minutes. The Kinder’s version has more developed depth, but the substitute works.
How many sliders per person?
Two to three as an appetizer, or three to four if these are the main event alongside sides. The recipe makes 12 from one sheet of rolls, double it for a bigger crowd.
More like this: Burger & Slider Recipes · Appetizer & Dip Recipes · Kinder’s Recipes
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