Keto French Dip Sliders

Fantastic! I made these for a work thing and cutting the rolls in one slab meant all twelve came together fast. Still holding up on the tray an hour later! Huge hit!!!

Is it ok to use dried thyme instead of the sprigs? That’s all I have on hand, and this is my first time making anything with an au jus.

Catered a little going-away lunch for a coworker last week and set these out with the au jus on the side. One of the guys kept coming back for more, by his third trip he finally asked what was in the sauce. When I said broth, thyme, garlic, he just stood there like that wasn’t a satisfying answer. Bringing these to the next work thing for sure.

I’ve made these four times and started whisking a teaspoon of prepared horseradish into the au jus on batch two. The sharpness cuts through the fat without killing the thyme. Also started spreading a thin layer of whole grain mustard on the bottom bun before the beef goes on. It’s quieter than the horseradish but you notice if it’s gone. Both changes together on batch three, and that’s the version I’ve kept. The base recipe earns four stars. This version earns more.

How do you know when the onions are actually done? Last time I ended up with them half-brown and crispy instead of soft. Really want to get it right before I pile everything on the rolls.

If you’re prepping these ahead, keep the au jus in a jar and don’t assemble until you’re ready to eat. I pack them deconstructed now. Rolls hold up fine and it takes two minutes to put together at lunch.

Solid four stars. Making this twice taught me the roast beef choice matters way more than the ingredient list suggests. I used pre-packaged the first time and it was fine, but went back with sliced-to-order the next weekend. Whole thing changed, more tender, held up way better in the dip. The caramelized onions are genuinely great and I love the butter-brushed top. Just wish I’d known upfront that not all deli beef is the same here.

Six batches in. The thyme sprigs in the au jus are doing actual work, I pulled them early once to save time and the broth came out noticeably flat, so now they stay in the whole time. I use slightly less beef per roll now so the provolone actually melts through and soaks into the bottom bun instead of just stacking on top. Four stars because I rush the onion caramelization at least half the time and it shows, and that’s a me problem. When I give them the proper time, the sweetness they add to the jus is freaking hard to replicate. Going to try gruyere next time instead of provolone and see if it holds up the same way.

Rubbed a garlic clove on the buns before the butter. Different.

Four keto slider recipes this past year and not one had caramelized onions. Which is apparently the whole point.

Tried probably six different keto slider recipes before landing on this one, and nothing else has the au jus depth this gets. The caramelized onion step is the part everyone else skips, and it shows.

My dad used to take me to this diner for french dip on Sundays, and that au jus brought me right back to that booth.

The au jus on this is freaking insane, sixth time making it and I’m still dunking the buns until they’re basically falling apart.

Brown the butter before brushing it on the buns. I got distracted and left it on the stove a beat too long — the tops came out with this nutty depth I’d been missing in every slider I’ve made. Also swapped provolone for havarti because it’s what I had, and it melted into the roast beef layers so completely you couldn’t tell where the cheese ended and the beef started. Both going in my notes for next time.

Used a wire rack under the sliders so the bottom buns don’t steam out, and swapped provolone for havarti since I had it, got a cleaner melt with no oily pooling.

Made these on Sunday and my husband, who eats whatever I put in front of him but never actually says anything, grabbed a second one and went back to the au jus for more dipping before I even finished plating. That was the whole review right there. The caramelized onions took longer than I expected, but they’re worth every minute. I’d budget an extra 10 minutes for them next time so I’m not watching the clock while everything else sits.

Never made sliders before and the caramelized onions had my kitchen smelling incredible halfway through. Quick question though, does the au jus hold up if you make it the night before?

My son has been skeptical of everything I make since I went keto. But he dunked his slider into the au jus, looked up at me, and said ‘wait, this is actually good’ like it personally offended him that it wasn’t terrible. Made the caramelized onions exactly as written, low and slow, and they came out so sweet and soft he kept stealing them off the cutting board. Going to double the onions next time. Basically none were left by the time I assembled.

I fully expected the low-carb rolls to ruin it and instead I’ve already made these twice this week.

Added a splash of Worcestershire to the au jus and it tastes like you spent all Sunday on it.