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.