Beef Dip Sliders

If you're looking for the ultimate sandwich to impress your guests (or just treat yourself), this beef dip is it. Thinly sliced beef piled high on toasted brioche or Hawaiian rolls, layered with buttery caramelized onions, melty provolone, and crispy fried onions—all dunked into a rich, savory jus. It’s messy. It’s indulgent. It’s absolutely worth it.

And let’s talk about the onions—because they deserve some love. Caramelized onions bring a deep, sweet richness that balances the savory beef, and the crispy fried onions on top. Game-changer.

Beef Dip Sliders 

Prep Time: 25 minutes
Cook Time: around 1.5  hours
Total Time: 2.5 hours
Servings: 8-10

Ingredients:

For the Beef & Jus:

• 1 (5 lb) Central Park Farms bottom round roast

• Salt & freshly ground black pepper

• 2 tbsp oil (for searing)

• 2 cups beef broth

• 2 tbsp beef bouillon or 2 cubes

• 3 tbsp soy sauce

• 1 cup dark beer (stout or porter works best)

• 1 onion, chopped

• 1 bay leaf

• Fresh Thyme 

For the Caramelized Onions:

• 2 large sweet onions, thinly sliced

• 2 tbsp butter

• 2 tbsp olive oil

• Fresh Thyme 

Assembly:

• 1 pkg Mini brioche or Hawaiian rolls

• 3 tbsp garlic butter, melted

• 1 tsp sesame seeds

• 6-8 slices provolone cheese

• Crispy fried onions (for topping)

Instructions:

1. Preheat the oven to 300°F (148°C).

2. Remove your roast from the fridge and leave at room temperature at least 30 minutes before cooking. 

3. Generously season the beef with salt and black pepper.

4. Heat oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deep brown, about 3-4 minutes per side.

5. Add the beef broth, bouillon, soy sauce, beer, chopped onion, and bay leaf. Stir to combine.

6. Roast for 1 - 1.5 hours, or until the internal temp reaches:(around 20-30 minutes per pound)

• 135 - 140 °F for medium-rare

• 140-145°F for medium

• 160°F+ for well-done

• Remove the beef and tent with foil, let it rest for 15-20 minutes before slicing. This keeps the juices inside and prevents it from drying out.

7. Strain the jus, discarding solids, and keep warm for dipping.

Caramelize the Onions

Cook while the beef is braising - you absolutely do not need to make these but it really adds a nice layer to the dip! 

1. In a skillet, melt butter and oil over low heat.

2. Add sliced onions and cook low and slow for about 1 hour, stirring occasionally, until deep golden brown.

Assemble the Sandwiches

1. Pre-toast the buns at 375°F (190°C) for 5 minutes.

2. Slice the rested beef as thin as possible.

3. Dip slices into warm jus right before assembling

4. Spread caramelized onions on the bottom half of each bun.

5. Layer the dipped beef on top, then add a slice of provolone cheese.

6. Brush the top buns with garlic butter and sprinkle with sesame seeds.

7. Broil for 2-3 minutes until the cheese is melted and buns are golden.

8. Finish with crispy fried onions for crunch.

Serve with Jus

Serve each sandwich with a bowl of the warm reserved jus for dipping.

Leftovers

Your leftovers are perfect for making more sandwiches! You do not need to make these into sliders, they will work awesome as old school beef dip, just get some nice large crusty rolls! 

This will keep in the fridge for up to 3 days in a sealed container. I like to keep the roast whole and slice as needed, you can also freeze any leftover jus as well, great for roasts, add into stews or as a sauce with a meal.