French Dip Sliders with Smoked Provolone Cheese

Cook Time

60 mins

Cooking Method






Prep Time

2880 mins


8 - 12


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

Cooking Instructions

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.

How to Cold Smoke Provolone Cheese

Note: Prepare the cold smoked provolone at least 2-3 days prior to using.

  1. Fire up your Pit Boss Lockhart grill and set it to Smoke mode. If using a gas or charcoal grill, set it up for low indirect heat.
  2. Place ice tray on lower shelf in smoke chamber and line upper shelf with a layer of cheesecloth. Set 8 oz. block of provolone on the top shelf of the smoke chamber.
  3. Smoke provolone for 2 hours, flipping halfway through. Make sure to check the ice tray periodically, as to not raise the temperature of the chamber above 90°F.
  4. Remove cheese from the smoker, rest at room temperature for 20 minutes, then wrap in cheesecloth and place in a sealed plastic bag. Refrigerate for at least 2 days prior to using to mellow out the smoke flavor.

Wood Pellet Recommendation

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.

  1. Fire up your Pit Boss Lockhart grill and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat.
  2. Rub roast with olive oil, then season with Pit Boss Chop House Steak Rub.
  3. Place red onion in the bottom of a cast iron skillet and set roast on top. Transfer to grill and roast for 15 minutes. Reduce grill temperature to 325°F then add beef stock and sherry, and continue to cook another 30 minutes, or until 125 to 130°F internal temperature is reached.
  4. Remove from grill and allow the roast to rest for 10 minutes, then slice thinly.
  5. Assemble sliders on sheet tray by placing sliced beef on the bottom half of each roll. Top with onion and provolone cheese, then place top half of roll on top of cheese. Transfer jus into a metal gravy boat or porcelain ramekin and reserve for serving.
  6. Transfer rolls back into cast iron skillet and return to grill for 5 minutes, until cheese melts. Serve hot with jus for dipping.

Special Tools

  • Cast Iron Skillet
  • Cheesecloth
  • Ice Tray (heat-safe dish filled with ice)
  • Metal Sheet Tray
  • Resealable Bag
  • Temperature Probe

Bigger. Hotter. Heavier. Tip

For French Dip, you can also substitute the Top Round for Boneless Ribeye Loin or Chuck Roast.

Diet Info

  • Flexible Dieting

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