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French Dip Sliders

Slathered with herbed cream cheese, piled high with medium-rare (homemade) roast beef and finished off with horseradish, our French Dip Sliders are a salty, juicy perfectly compact sandwich.
Course Appetizer
Cuisine American
Keyword french dip, french dip slider
Prep Time 25 minutes
Cook Time 45 minutes
Rest time 25 minutes
Total Time 1 hour 35 minutes
Servings 18 sliders
Calories 248kcal
Author Nicole
Cost 25

Equipment

  • 1 baking sheet
  • 1 meat thermometer

Ingredients

  • 2 lb eye of round roast1 tbsp evoo 2 tsp salt1 tsp garlic powder1 tsp onion powder1 tsp rosemary 3/4  tsp thyme 1/2 tsp black pepper 3/4 tsp sugar 8oz cream cheese2 garlic cloves1/4 tsp saltThyme3 green onions2 tbsp chopped basil 2 tbsp chopped parsley 16 oz light sour cream 1 tbsp horseradish 1/2 tsp salt Black pepper 
  • 2 lb eye of round roast
  • 1 tbs olive oil
  • 2 tsp kosher salt
  • 1 tsp each dried rosemary, onion powder, and sugar
  • 3/4 tsp dried thyme
  • 8 oz softened light cream cheese
  • 2 medium garlic cloves, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 18 small slider rolls
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 3 green onions, sliced thin
  • 16 oz light sour cream
  • 1 tbsp horseradish (or more if you like it stronger)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp olive oil
  • 1 medium garlic clov
  • 1/2 cup beef stock

Instructions

  • 30 minutes prior to cooking, remove the beef from the fridge to come to room temperature. Preheat the oven too 500 degrees. Line a small baking sheet with foil.
  • Pat the beef dry with paper towels. Brush with one tablespoon olive oil. In a small bowl mix 2 teaspoons salt, the dried rosemary, onion powder, sugar, thyme and black pepper together. Sprinkle all over the beef on all sides using your hands to press it on to the surface.
  • Place in the oven and roast for 15 minutes until it's beginning to get crusty and brown. Reduce the heat to 350 degrees and cook another 10-15 minutes until a meat thermometer reaches 125 degrees (for medium rare). Pull the beef out from the oven and let it rest for at least 25 minutes.
  • While the beef rests, make the cream cheese and horseradish sauce. Add the softened cream cheese, scallion, basil, parsley, 2 minced garlic cloves, 1/4 tsp salt and 1/8 tsp pepper to a small bowl, mix to combine. Season to taste with salt and pepper. Set aside.
  • Add the sour cream, horseradish, 1/2 tsp salt, and 1/4 teaspoon black pepper to a small bowl. Mix to combine. Set aside.
  • When the beef has cooled, pour any juice that’s accumulated on the pan into a little bowl. Use a VERY sharp chef's or carving knife to slice the beef into desired thickness. For French Dip Sliders, I like to slice the meat as paper thin as possible.
  • To assemble. Spray a large baking sheet with non-stick cooking spray. Line the bottom of each roll on the baking sheet. Spread a little bit of cream cheese on the bottom of each roll. Top with a few slices of beef. Sprinkle with salt and pepper. Cover with a top roll.
  • Place in sliders the oven and bake for 5-10 minutes until the cream cheese is melty, the beef is warm and the top roll is slightly toasted.
  • When the sandwiches come out of the oven, top with horseradish sauce. 
  • While the sandwiches warm in the oven, make the au jus. Heat 1 tsp olive oil in a very small saucepan over a medium heat. Add 1 clove of garlic. When the garlic has softened, add the reserved juice from the beef and the beef broth. Simmer for 2-3 minutes. Season to taste with salt and pepper.
  • When the sandwiches come out of the oven, top with horseradish sauce. Serve with jus.

Nutrition

Serving: 1sandwich | Calories: 248kcal | Carbohydrates: 23g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 1419mg | Potassium: 290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 23mg | Calcium: 274mg | Iron: 3mg