These French Dip Sliders with smoked au jus using Tri Tip are my new favorite sandwich to make on the pellet grill!
I love a good French dip sandwich but once you dunk the sandwich in the beef au jus they get soggy really fast.
Making French dip sliders is great because you can eat them quickly. 4-5 bites and they’re gone.
I added cilantro to mine even though its not traditional at all but I wanted to add color and the earthy flavor of cilantro actually worked great.
What is a French Dip Sandwich?
French dip was created in California in the 1950s, the sandwich is also known as a beef dip because the entire sandwich was dunked in au jus.
Traditionally the sandwich was served with Swiss cheese sautéed onions and horseradish sauce.
Today you will find many variations of the sandwich including its close cousin of Chicago the “Italian Beef”
How to make Smoked Au Jus
To give this classic French dip sandwich a smoky twist I decided to heat the au jus up in the smoker in a foil pan. This gave the beef a slightly smoky flavor that made this smoked au jus unique.
Here is what you’ll need to make the smoked Au Jus
- Carrots
- Onions
- Celery
- Beef Broth
- Italian Seasoning
- Worcestershire Sauce
Add all ingredients to the pan and smoked the au jus alongside the Tri Tip.
Once the Tri Tip develops a crust I placed the Tri Tip on top of the veggies in the pan so the meat wouldn’t be completely submerged
After the Tri Tip was cooked I strained the au jus through a strainer and set it aside while I sliced the beef.
Full Ingredient List
- Smoked Tri Tip (cooked) See recipe link above to prepare beef
- Texas Dry Rub
- Provolone Cheese
- Slider Rolls
Smoked Au Jus
- Beef Broth
- Worcestershire sauce
- Carrots
- Celery
- Onions Quartered
- Fresh Rosemary
- Fresh Thyme
For exact amounts see the printable recipe card below
French Dip Slider Cooking Instructions
- Place the carrots, onions, celery and herbs in a foil pan then pour over beef broth and Worcestershire sauce. Smoked for 90 minutes alongside the beef.
- Strain au jus through a fine mesh strainer and set aside while you slice the beef.
- Assemble the sliders by cutting the rolls in half and topping with sliced tri tip, provolone and fresh cilantro (optional)
- Serve with a side of Smoked Au Jus and dig in.
Frequently Asked Questions
The sauce served with French dip is called Au Jus which translates to mean with broth. Au Jus is made with beef stock, herbs, and vegetables cooked over a long period of time to concentrate the flavors.
Traditionally french dip is served with a long crusty baguette. I used smaller yeast rolls to make this French dip slider version.
The first French dip sandwiches were made with Swiss but provolone, mozzarella or any white melty cheese can be substituted.
For this recipe, I think that medium to medium rare the internal temp is 135-140 degrees f. However, this is obviously personal preference so feel free to serve the beef however you like.
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French Dip Sliders with Smoked Au Jus
Equipment
- Pellet Grill
Ingredients
- 2 lbs Smoked Tri Tip (cooked) See recipe link above to prepare beef
- 2 tbsp Texas Dry Rub
- 8 slices Provolone Cheese
- 8 Slider Rolls
Smoked Au Jus
- 1 qt Beef Broth
- 1 tbsp Worcestershire sauce
- 2 Carrots
- 4 ribs Celery
- 2 Onions Quartered
- 1 sprig Fresh Rosemary
- 1 sprig Fresh Thyme
Instructions
- Place the carrots, onions, celery and herbs in a foil pan then pour over beef broth and Worcestershire sauce. Smoked for 90 minutes alongside the beef.
- Strain au jus through a fine mesh strainer and set aside while you slice the beef.
- Assemble the sliders by cutting the rolls in half and topping with sliced tri tip, provolone and fresh cilantro (optional)
- Serve with a side of Smoked Au Jus and dig in.
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