1 ¾ cup beef stock
3 lbs. Beef Top Round Roast, boneless
1 tbsp Olive Oil
2 tbsp Pit Boss Chop House Steak Rub
1 8 oz. Block of Provolone Cheese
1 Red Onion, Sliced Thinly
¼ cup Sherry
1 dozen Slider Rolls, sliced
Make these French Dip Sliders with Smoked Provolone Cheese for the perfect party appetizer or casual dinner everyone will love. The provolone cheese is cold-smoked on the Pit Boss Platinum Series Lockhart Grill to infuse mouthwatering wood-fired flavor then layered on top of tender sliced roast beef piled high on a soft roll. Plunge the entire thing into smoky au jus for heavy dose of flavor.
Note: Prepare the cold smoked provolone at least 2-3 days prior to using.
The nutty aromas of Pecan with the savory and spicy aromas of Mesquite and Hickory are why we recommend using our Classic Blend Hardwood Pellets with this recipe.
Note: This recipe uses the Pit Boss Chop House Steak Rub.
For French Dip, you can also substitute the Top Round for Boneless Ribeye Loin or Chuck Roast.