Smoked Chocolate Chip Cookies
July 2, 2025French Dip Sliders
There’s something primal and perfect about a French dip slider when it’s done right. Not fussy. Not dressed up with microgreens or some half-hearted aioli. Just soft buns cradling meat that practically melts on contact, rich caramelized onions that took their sweet time getting there, and bubbly gooey cheese.
The secret sauce? It’s not a sauce at all — it’s Zoup! Beef Broth. This isn’t the watery stuff you find collecting dust on a supermarket shelf. It’s kettle-cooked in small batches, full-bodied and bold, with that deep roasted flavor that feels like it’s been simmering on your grandmother’s stove. Ive never found a beef broth that comes close to Zoup.
We’re talking tri-tip that’s smoked and braised low and slow in that same broth until it nearly falls apart in your fingers. The onions? Bathed in Zoup! as they darken into something sweet and caramelized. And when it’s time to eat, you don’t just bite — you dip. That rich, concentrated broth becomes the cherry on top of an already incredible sandwich.
This French Dip Slider sandwich will quickly become a family favorite.
Ingredients
- High Quality Tri-tip, 2.5-3 lbs
- 1 Jar Zoup! Beef Broth
- 3 Bay Leaves
- 4-5 T Grim Reaper Rub from How Low Can You Slow
- 6 Onions (Divided)
- 2 T Butter
- 6 Steak Sandwich style bread rolls
- 6 slices of your favorite cheese
Method
- Preheat smoker to 250F. Add a chunk of your favorite smoking wood for flavor. For this recipe, I like cherry or hickory wood.
- Season tri-tip with Grim Reaper rub on all sides. Insert an internal thermometer into the thickest part of the tri-tip, to help monitor the temperature throughout the cook.
- Roughly chop one onion and add to an oven/smoker safe tray. Add bay leaves and a full jar of Zoup Beef Broth.
- Smoke until Tri-tip hits an internal temperature of about 160F. By this stage, the bark will have formed on the outside of the meat. Add the tri-tip to the broth and continue to cook until it hits an internal temperature of 205F
- Remove tri-tip and allow to rest for 20 minutes, while preparing the other elements of the sandwich.
- Using the remaining onions, slice into thin rings. In a large skillet, melt butter and cook onions on a medium heat until golden and very tender. Add 1/4 Cup au jus a tablespoon at a time as it cooks.
- Slice tri-tip into 1/8 inch thick slices, against the grain. Strain the au jus and let the beef sit in the liquid while you construct sandwiches.
- Slice rolls lengthwise and place a thick layer of the tri-tip. Add a generous helping of the caramelized onions and cheese.
- Place sandwiches under a broiler or use a searing torch to melt the cheese until bubbly and gooey.
- Serve sandwiches with a helping of the au jus for dipping and enjoy!
