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French Dip Sliders with Garlic Aioli & Au Jus

French Dip Sliders with Garlic Aioli & Au Jus

  • Author: Molly
  • Yield: 40 sliders or 10-12 larger sandwiches 1x



For the Meat:

  • 1 (3-lb) boneless beef rump roast
  • Dried Italian seasoning
  • Kosher salt
  • Black pepper

For the Au Jus:

  • 2 large onions, halved and sliced
  • 4 cloves garlic, minced
  • ½ cup dry sherry
  • 1 packet French onion soup mix
  • 4 cups beef stock
  • 1 cup of water
  • 2 tablespoons sugar
  • 2 tablespoons Worcestershire

For the Aioli:

  • 2 egg yolks, at room temperature (IMPORTANT – if they are too cold, the aioli will never thicken)
  • 2 garlic cloves, finely grated or pressed
  • Juice of 1 lemon
  • ¾ cup canola oil
  • Salt and pepper, to taste

40 mini deli rolls or slider buns, split in half

Thinly sliced provolone cheese


For the Meat:

  1. Preheat the oven to 400°F. Liberally season the beef all over with the dried herbs, salt, and pepper. Place the beef on a rack in a roasting pan fat side up.
  2. Roast in the oven for 30 minutes, or until the fat has started to render and crisp.
  3. Lower the oven temperature to 225°F and cook for another 1½ to 2 hours, or until a meat thermometer reads 130°F.
  4. It will continue to cook slightly out of the oven. Allow the roast to rest for at least 20 minutes, covered with tin foil, before carving.
  5. Slice the rested beef very, very thinly.

For the Au Jus:

  1. Drain off most of the drippings from the roasting pan and then place on the stovetop.
  2. Heat over medium-high heat. Add the sliced onions to the drippings and cook, stirring often, until soft. Add the garlic and cook for another minute.
  3. Deglaze the pan with the sherry and scrape all the brown bits up off the bottom of the pan with a wooden spoon.
  4. Add the soup mix, stock, water, sugar, and Worcestershire, and season with black pepper. Do not salt the sauce at this point because the beef was liberally salted and the sauce ingredients have some salt in them.
  5. Bring to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally. Taste the sauce for seasoning and add salt and pepper, as needed. Pour through a fine mesh strainer and keep warm.

For the Aioli:

  1. Place the egg yolks in a medium measuring cup. Add the garlic and lemon juice. Whisk together with a fork.
  2. Then, slowly pour the oil on top of the yolk mixture. The oil should look separated from the other ingredients.
  3. Insert the stick blender into the cup and push all the way down to the bottom. Turn on the blender and VERY SLOWLY bring the blender up to the top; the mixture will thicken as you go. Move the blender up and down through the mixture a couple times. Season, to taste, with salt and pepper. Keep covered and cold until ready to use.

To Assemble:

  1. Spread the aioli generously on one half of the split rolls.
  2. Dip the sliced beef into the au jus and then place on the rolls.
  3. Top with cheese and other half of the roll and place on a baking sheet.
  4. Finish assembling the other sandwiches and then cover the entire baking sheet with tin foil.
  5. Place in a 350°F oven for 5 minutes just so the cheese can melt.
  6. Serve immediately with extra au jus on the side.