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French Dip Sliders on Hawaiian Rolls on a plate
Andrew Fowler

French Dip Sliders on Hawaiian Rolls

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Prep Time 25 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 1/2 lbs boneless beef chuck roast cut into 3-inch pieces
  • 1 tbsp vegetable oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 cups low-sodium beef broth
  • 1/2 cup water
  • 1 small yellow onion quartered
  • 2 garlic cloves smashed
  • 1 tbsp Worcestershire sauce
  • 6 oz provolone cheese sliced
  • 3 tbsp unsalted butter melted
  • 1/2 tsp onion powder

Method
 

  1. Heat oven to 325°F. Season beef with salt and pepper; brown in oil in a small Dutch oven 3 minutes per side.
  2. Add broth, water, onion, garlic, and Worcestershire. Cover; braise 3 to 3 1/2 hours until beef shreds easily. Check once, spooning a little measured broth from pot over exposed meat.
  3. Shred meat; drain thoroughly, reserving cooking liquid. Strain and skim liquid; keep hot for dipping. Increase oven to 350°F.
  4. Split connected rolls horizontally; put bottoms in a parchment-lined 9-by-13-inch pan. Layer half the provolone, drained beef, and remaining provolone. Replace tops.
  5. Mix butter and onion powder; brush over rolls. Cover with foil; bake 15 minutes. Uncover; bake 8 to 10 minutes until center reaches 165°F.
  6. Rest 5 minutes; cut into 12 sliders. Serve with hot strained broth for dipping.