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Ashlee

French Dip Sliders

These juicy sliders are perfect for any party, dinner or any occasion. Packed with flavor. They are made with caramelized onions, thyme, roast beef, sweet rolls and gooey provolone cheese on top. Absolutely delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pkg sweet rolls (12 rolls total), halved
  • 2 Tbsp unsalted butter, softened
  • 1/2 onion, chopped
  • 1 tsp dried thyme
  • Kosher salt and ground pepper, to taste
  • 1 lb roast beef deli meat, thinly sliced
  • Provolone cheese slices
For Garlic Butter Topping:
  • 2 Tbsp unsalted butter, softened
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • Kosher salt and ground pepper, to taste
For Au Jus:
  • 1 Tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme

Method
 

  1. Preheat oven to 350ºF. Prepare a baking sheet and coat with nonstick spray. Place sweet rolls on pan. Cut them in half. Set aside top portion.
  2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add onion and thyme. Season with kosher salt and ground pepper, to taste. Cook until they start to caramelize, about 6-7 minutes.
  3. Layer rolls with roast beef, provolone cheese and caramelized onions. Top onions with another layer of roast beef and provolone cheese. Place top slider half on top.
  4. In a sauce pan, melt 2 tablespoons on medium-high heat. Add garlic powder and parsley. Season with kosher salt and ground pepper. Mix together. Brush topping over top of rolls.
  5. Place sliders into oven. Bake at 350ºF for 10-12 minutes. Meanwhile rolls are baking, make the au jus.
For Au Jus:
  1. In large skillet, melt 1 tablespoon butter on medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add beef broth, soy sauce, Worcestershire sauce, rosemary and thyme. Mix well. Simmer for 5-6 minutes.
  2. Serve sliders immediately with au jus for dipping.