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a baking tray of golden Hawaiian sweet-roll sliders with dark shredded beef and melted provolone visible at the cut edges, accompanied by one small plain cup of brown beef dipping broth
Melissa Hart

French Dip Sliders on Hawaiian Rolls

Start with a small chuck roast and make the dipping broth while it braises, instead of warming deli beef in a packet of gravy. This is the long-cook tray. Shred the tender meat and drain it well before it touches the bread; the beefy liquid belongs in dipping cups, where each bite can meet it just before eating rather than soaking through the whole bottom layer during baking.
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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 the oven to 325°F. Season beef with salt and pepper and brown in oil in a small Dutch oven for 3 minutes per side.
  2. Add broth, water, onion, garlic and Worcestershire. Cover and braise for 3 to 3 1/2 hours until the beef shreds easily, checking once and adding a little of the measured broth from the pot over any exposed meat.
  3. Shred the meat and drain it thoroughly, reserving the cooking liquid. Strain and skim the liquid and keep it hot for dipping. Increase the oven to 350°F.
  4. Split the connected Hawaiian rolls horizontally and put the bottoms in a parchment-lined 9-by-13-inch pan. Layer on half the provolone, drained beef and remaining provolone, then replace the tops.
  5. Mix butter with onion powder and brush over the rolls. Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the center is 165°F.
  6. Rest for 5 minutes, cut into 12 sliders and serve with the hot strained beef broth for dipping.