Looking for a simple way to enjoy your favorite French Dip sandwich? You’re going to flip over this delicious version that starts with a sheet of puff pastry!
What is a French Dip Sandwich?
A French dip sandwich is a hot sandwich made with thinly sliced roast beef and served on a long, crusty roll or baguette. This delicious sandwich is usually accompanied by au jus, a flavorful broth or pan drippings. Most often the au jus is a beef broth or French onion soup. Yum! (Typing these words is making me hungry!)
I don't know about you, but I'm crazy about the French dip sandwich. From the time I was a kid, it was a personal favorite. Maybe it was the warm oozy combination of cheese and roast beef. Or, maybe it was the au jus. I don't know. I just know that, to this day, I order French Dip regularly!
So, why mess with perfection?
Why turn this classic sandwich into a slider? Because I've been on a roll making new dishes out of puff pastry, that's why! It all started with my King Ranch Chicken Rolls. And my Pumpkin Puff Pastry rolls. From there, I got creative! I came up with a variety of puff pastry items to take us back in time. And this French Dip version? Well, it's an instant success!
So, what are we waiting for? Let's get busy making some French Dip Puff Pastry sliders!
French Dip Puff Pastry Ingredients
- 8 ounce package thinly sliced roast beef (deli style)
- 4-5 slices provolone, torn into pieces
- 1 package puff pastry
- 1 raw egg, whisked
- 1 can French onion soup (for dipping)
How to Make French Dip Sliders
Preheat oven to 425 degrees Fahrenheit.
Whisk egg in a small bowl and set aside. Have a pastry brush handy.
Place French onion soup in a medium bowl.
Tear the roast beef into smaller pieces and add to the soup. Mix well.
Tear the provolone into smaller pieces. Set aside.
Roll out the pastry.
Cut into three even rectangles.
Split the meat between the three rectangles of pastry, carefully squeezing out most of the soup/juice. (You don’t want these to remain too wet.)
Set remaining French onion soup aside. You will use this for you au jus.
Form lines of meat up the center of each rectangle, like you see in the pictures.
Add cheese on top of the meat.
Dampen the edges of the pastry with water.
Fold over the dough, forming each rectangle into a tube. (Warning, this can be a bit messy if you’ve over-stuffed or left too much liquid from the soup. Ask me how I know!)
Press down the edges.
Repeat on all three rectangles, forming three rolls.
Use a fork to crimp the edges to seal in the juices.
Use a sharp pizza cutter or knife to divide the dough into 12 pieces total.
Gently lift and place on parchment lined cookie sheet, leaving a bit of space between the slider. (They will puff up as they bake.)
Brush egg on top of dough.
Place sliders in oven and bake for 15 - 17 minutes or until golden brown.
Remove and place tray on wire rack to cool. If you need to nudge some of the meat back into the rolls do so as it cools.
The rolls can finish cooling directly on the rack.
Warm the au jus, then serve and enjoy!
Store leftovers in airtight container in refrigerator. To rewarm, use your toaster oven or conventional oven.
What to Expect from this Dish
Whether you're serving these as an appetizer or a main course, they're going to be loved by all who eat them! They really are like a warm, gooey French Dip sandwich. The flavors are sheer perfection. But that puff pastry addition? Y'all. . .
It takes this classic dish right over the top! And it's going to be such fun to serve these to a crowd. They're going to ooh and aah over them, I promise!
Top Comment
Most of my friends know Janice Hanna Thompson. Did you know she has the BEST baking site? It's Out of the Box Baking and I tried her recipe (among many others) for French Dip Sliders for an appetizer for a party today. I'm putting them on that tray and putting the au jus in the center for dipping. They were EASY and came out GREAT!! - Ane Mulligan
Check out Ane's photos!
That’s it for this post, friends!
I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
French Dip Sliders (with Puff Pastry)
starts with a sheet of puff pastry!
Ingredients
- 8 ounce package thinly sliced roast beef (deli style)
- 4-5 slices provolone, torn into pieces
- 1 package puff pastry
- 1 raw egg, whisked
- 1 can French onion soup (for dipping)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Whisk egg in a small bowl and set aside. Have a pastry brush handy.
- Place French onion soup in a medium bowl.
- Tear the roast beef into smaller pieces and add to the soup. Mix well.
- Tear the provolone into smaller pieces. Set aside.
- Roll out the pastry.
- Cut into three even rectangles.
- Split the meat between the three rectangles of pastry, carefully squeezing out most of the soup/juice. (You don’t want these to remain too wet.)
- Set remaining French onion soup aside. You will use this for you au jus.
- Form lines of meat up the center of each rectangle, like you see in the pictures.
- Add cheese on top of the meat.
- Dampen the edges of the pastry with water.
- Fold over the dough, forming each rectangle into a tube. (Warning, this can be a bit messy if you’ve over-stuffed or left too much liquid from the soup. Ask me how I know!)
- Press down the edges.
- Repeat on all three rectangles, forming three rolls.
- Use a sharp pizza cutter or knife to divide the dough into 12 pieces total.
- Gently lift and place on parchment lined cookie sheet, leaving a bit of space between the slider. (They will puff up as they bake.)
- Brush egg on top of dough.
- Place sliders in oven and bake for 15 - 17 minutes or until golden brown.
Remove and place tray on wire rack to cool.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 343mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 9g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Susan Mercurio
Sunday 29th of December 2024
After I cut the logs into individual pieces, I would crimp the edges of each piece to seal the contents inside.