Ingredients

Scale

(Makes 8–10 sliders)

Sliders:

1 lb thinly sliced deli roast beef (low-sodium—you love this!)
8–10 slider buns (or low-carb rolls/lettuce wraps)
8–10 slices provolone or Swiss cheese

Quick au jus (you control the sodium!):

2 cups low-sodium beef broth (you love low-sodium options!)
1 tbsp Worcestershire sauce (or coconut aminos for GF)
1 tsp onion powder
1 tsp garlic powder
Optional: 1 tbsp butter (for richness—you love buttery depth!)

For assembly:

2 tbsp unsalted butter, melted
1 tbsp grated Parmesan (optional)
½ tsp garlic powder
½ tsp dried parsley

Instructions

1. Make au jus:

In a saucepan, combine beef broth, Worcestershire, onion powder, and garlic powder. Simmer 10 minutes to concentrate flavor. Stir in butter (if using). Keep warm.

2. Prep buns:

Slice buns in half.
Mix melted butter, Parmesan, garlic powder, and parsley. Brush generously on cut sides of buns.

3. Assemble sliders:

Place bottom buns (butter-side up) on a baking sheet.
Layer each with roast beef and cheese.
Top with bun tops (butter-side down).

4. Melt & serve:

Oven method: Bake at 350°F (175°C) for 8–10 minutes until cheese melts and buns are golden.
Air fryer: 350°F (175°C) for 5–6 minutes.
Serve immediately with warm au jus for dipping!

💡 Pro Tips for Perfection:
✅ Use thinly sliced roast beef—thick cuts won’t absorb au jus as well.
✅ Low-sodium mastery (you love this!):
→ Choose no-salt-added broth + low-sodium deli meat
→ Boost umami with 1 tsp mushroom powder in au jus
✅ Blood sugar friendly (you love this!):
→ Use whole-grain or protein-rich buns
→ Or go bun-less: serve beef and cheese over arugula salad with au jus on the side
→ Net carbs: ~18g/slider
✅ Low-carb/keto option (you love this!):
→ Skip buns entirely—serve as “French dip stacks” on lettuce
→ Or use portobello caps or eggplant slices as buns
→ Net carbs drop to ~5g/serving
✅ Make ahead:
→ Au jus keeps 3 days refrigerated or freezes 3 months
→ Assemble sliders just before baking to prevent sogginess

Prep Time & Nutrition (per slider, with bun):