One of my mom’s go-to “recipes” growing up was French Dip sandwiches. She’d buy buns, deli roast beef, provolone cheese, and a packet of Au Jus mix.
We’d help out by buttering the buns and putting the meat and cheese on them. She’d broil them in the oven while making a quick stovetop Au Jus via the prepared packets.
The Au Jus was the definite winner because, as many of you know, kids LOVE to dip. We’d each get our own little bowls to put Au Jus in and dip every tiny little section of our sandwiches in the Au Jus. It was a mess I’m sure, but we loved it.
Since my toddler is at the age where dipping is ev.er.y.thing (seriously, he can’t seem to eat a meal without a side of ketchup ) I thought it was time to introduce him to some au jus sauce. But these french dip sandwiches got a little upgrade to SLIDERS. French dip is SO much fun this way!
The seasoning topping is amazingly delicious. The topping is a few spices + some au jus mix (that you’ll then use later for a dip!) + sesame seeds + butter. You might worry about the bread getting soggy, but it doesn’t at all. You also don’t need to use all of the butter seasoning mixture, just enough to coat all the top generously and then you can save the last of the butter mixture in the fridge to top breads or steak of whatever — the seasoning will work on a lot of things.
Since there are so few ingredients, the ingredients you use are definitely important. First, the rolls. You’ll want Hawaiian sweet rolls for these because of their flavor, texture, and how they hold up with that seasoning butter mixture on top. The top gets a little crispy and the rest stays soft, buttery, and delicious.
Next, deli meat. Huge plug here for fresh cut deli meat since that is one of the biggest components in these sliders. ALSO since it’s getting baked, you want to aim for a rare cut of roast beef so it will be still tender, moist, and flavorful after being cooked (and reach about medium+). The exception is if you like very well done meat then you’ll want to get a deli meat that is cooked at medium or higher temperature and then it will be very well done after the baking.
Next, the french fried onions. These are optional and not usually seen on a french dip sandwich but they add a nice flavor and crunch if you like onions. Totally optional — if you love them add them, if you aren’t sure add them to a few sliders, and if you hate them — they won’t be missed.
And last but definitely not least is the provolone cheese. I’ve mentioned many times how much I love real cheese and how big a fan I am of Sargento cheese, so of course that is what I use here. The reason I’m such a fan of their cheese is because it is always 100% real and natural cheese. Other processed cheese is required to only have 51% cheese which is definitely not going to give you the amazing flavors that Sargento cheese will. You’ll absolutely be able to tell a taste difference by using real Provolone cheese in these.
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Original article and pictures take http://www.chelseasmessyapron.com/easy-french-dip-sliders/ site