These French Dip Sliders are a fun way to serve up a classic sandwich. And the creamy peppery horseradish sauce really takes them over the top! Serve with the au jus from slow cooking the roast and you have a truly satisfying meal.
Everyone loves a hearty sandwich and these sliders deliver. Don't be fooled by their small size. They're packed with slow-cooked roast beef, provolone cheese, and spicy horseradish sauce then topped with a garlic & parsley melted butter sauce that makes them just that much better.
Why You'll Love This Recipe
- These French Dip Sliders are absolutely loaded with roast beef and provolone cheese.
- The creamy horseradish sauce adds a kick without overpowering the other flavors.
- You'll want to drink the au jus. It's beyond delicious!
French Dip Slider Ingredients
Slow-Cooked Roast Beef Ingredients
Chuck Roast - Slowly cook the roast for 3 to 4 hours so that it becomes tender and shreds easily.
Onion & Garlic - These aromatics add depth to the flavor of the au jus. You can strain them out in the end if you want clear dipping broth but I love to leave them in for more flavor.
Flour - Adding just a small bit of flour helps the broth become just a bit richer but won't create a thick sauce.
Beef Broth - This is the braising liquid that will result in tender fall-apart beef. It also is the base for the au jus. You can use beef broth or beef bouillon concentrate with water.
Worcestershire Sauce - Adds depth and saltiness to the juice and helps to further flavor the meat.
Thyme & Bay Leaf - These herbs give the beef and juice more flavor. I used dried thyme but a few sprigs of fresh would be great too.
Brioche Slider Buns - Brioche bread has a slight sweetness that goes well with the savory beef and au jus. If you can't find brioche slider buns, substitute with any slider bun that is slightly sweet.
Provolone Cheese - Sliders are better when they have a cheesy layer. They just are. But, the provolone on these sliders does more than just add a tasty cheesy layer. It also helps keep the bread from getting soggy while baking.
Horseradish Sauce - Homemade creamy horseradish sauce adds a kick to the sandwiches without overpowering the other flavors.
Garlic, Parsley, & Melted Butter - Just these 3 ingredients and you have a flavor-packed topping for the sliders that take them over the top.
How To Make French Dip Sliders
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Steps for Making the Slow-Cooked Roast
Preheat the oven to 325 degrees F.
Over medium heat, heat the oil in a Dutch Oven or other oven-safe pot with a lid. Meanwhile, remove any strings and excess fat from the chuck roast. Then, liberally salt all sides of the meat.
Once the oil is hot, put the roast in the Dutch oven and sear it for 2 to 3 minutes until deeply browned. Rotate and sear for another 2 to 3 minutes. Continue until all sides are well browned.
Remove the roast and set it aside. Then, add the onions and cook until browned and softened, about 5 minutes. Add the garlic and sauté for another minute.
Add the Worcestershire sauce to the onions and garlic. Next, add the flour and thyme and stir for 1 minute or until the flour is absorbed and cooked.
Add the chuck roast and any of its juices back into the pot. Finally, pour in the beef broth and add the bay leaf.
Cover the pot and place it in the preheated oven. Cook for about 3.5 hours or until the beef easily shreds apart. Flip the roast over halfway through cooking.
Steps For Making the Sliders
While the roast is cooking, make the horseradish sauce by mixing the sour cream, prepared horseradish, horseradish juice, mayo, dijon mustard, apple cider vinegar, chives, salt, and pepper. Cover and keep in the fridge.
Pull the roast out of the pot and shred it apart using two forks.
In a bowl, melt the butter in the microwave. Then, mix in the minced garlic and parsley.
Assemble the sliders: First, cut the bread in half if it's not precut. Then, lay the bottom half in a 9x13 baking dish or on a parchment-lined cookie sheet. Top with the bottom layer of cheese, then the roast, then the top layer of cheese.
Smear half of the horseradish sauce on the top half of the buns before placing them on top.
Coat the top of the buns with the garlic-parsley-butter mixture.
Bake for 15 to 20 minutes or until the cheese is melted and the sandwiches are heated through. Serve with the extra horseradish sauce and the au jus.
Items You May Need
Storage & Reheating
Keep the sandwiches in an airtight container in the fridge.
They should be eaten within 3 days.
To reheat the sliders, preheat the oven to 250 degrees. Wrap the sliders in foil and place them on a baking sheet. Bake for 10 to 15 minutes or until they're warmed through.
Absolutely! Follow the steps through adding the flour and thyme. Then, transfer the seared roast and browned onions and garlic to the slow cooker. Add in the broth, Worcestershire sauce, and bay leaf. Cook on high heat for 3 to 4 hours or low for 6 to 8 hours. Continue with the rest of the steps.
Sure can! All you have to do is replace the chuck roast and beef broth with boneless skinless chicken thighs and chicken broth. You can also skip browning the meat. Everything else stays the same.
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French Dip Sliders with Creamy Horseradish Sauce
- 2 pounds chuck roast strings and excess fat removed
- 1 tablespoon olive oil
- sea or kosher salt
- 1 large yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 4 cups beef broth
- 1 bay leaf
Creamy Horseradish Sauce
- ½ cup sour cream
- 2 tablespoons prepared horseradish drained and packed
- 2 teaspoons juices from prepared horseradish
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 1 ½ tablespoons fresh chives thinly sliced
- ½ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 12 slider style buns preferably brioche
- 12 slices provolone cheese thinly sliced
- 4 tablespoons salted butter
- 2 cloves garlic finely minced
- 2 tablespoons fresh parsley finely chopped
Make The Roast Beef
- Preheat the oven to 325 degrees F. Liberally salt all sides of the chuck roast.
- In a Dutch oven or other oven-safe pot with a lid, heat the oil over medium heat. Once hot, add the chuck roast and sear one side for 2 to 3 minutes or until deeply browned. Rotate the meat to sear another side. Continue until all sides are deeply browned. Remove and set aside.
- Add the onions to the pot and sauté until they begin to caramelize, about 5 minutes. Add the minced garlic and sauté for another minute.
- Pour in the Worcestershire sauce and stir to incorporate it into the onions. Add the flour and dried thyme and stir until the flour is absorbed and cooked.
- Pour in the beef broth and add the bay leaf. Cover the pot and place it in the oven to bake for about 3.5 hours or until the meat is fall-apart tender.
- When the meat is done cooking, pull it out of the pot and shred it with 2 forks. Reserve the liquid to serve with the sliders. You can strain the liquid or leave it as is.
Make the Creamy Horseradish Sauce
- While the beef is cooking, add all of the horseradish sauce ingredients to a bowl and stir to combine.
- Cover the sauce and place it in the fridge to chill.
Make the Sliders
- If the buns are not already precut, use a serrated knife to cut them in half. Place the bottom half in the bottom of a 9x13 baking dish or on a parchment-lined baking sheet.
- Lay 6 of the provolone slices out so that most of the bottom bun is covered with cheese. Top with the shredded roast beef. Then, top with the other 6 slices of cheese.
- Spread half of the horseradish sauce on the inside of the top half of the buns and place them on top.
- In a small bowl, microwave the butter until melted, about 30 seconds. Mix in the garlic and the parsley. Then, spread the butter mixture over the top of the buns.
- Bake for 15 to 20 minutes. Serve with the rest of the horseradish sauce and the reserved liquid from cooking the meat.