French Dip Sliders (Print Version)
# Ingredients:
→ Main Components
01 -
12 dinner rolls, sweet variety
02 -
14 ounces roast beef, thinly sliced from deli counter
03 -
10 slices of provolone, from the cheese section
→ Onion Mixture
04 -
3 tablespoons butter, unsalted
05 -
1 medium onion, cut into thin slices
06 -
2 teaspoons minced fresh thyme leaves
07 -
1/4 teaspoon salt (kosher preferred)
08 -
1/4 teaspoon freshly ground black pepper
→ Topping & Dipping Sauce
09 -
1/2 cup melted butter, unsalted
10 -
1 1/2 tablespoons onion soup mix from packet
11 -
1 packet of au jus mix
12 -
3 cups water, room temperature
13 -
Chopped fresh parsley for decoration (if you want)
# Instructions:
01 -
Melt your butter in a big skillet over medium heat. Toss in sliced onions and coat them well. Cook and stir now and then for about 12-15 minutes until they turn soft and golden brown without burning.
02 -
Mix in thyme, salt, and pepper with the onions. Stir everything together, remove from stovetop, and put aside for later.
03 -
Turn your oven on to 350°F. Keep the sweet rolls connected and cut them horizontally through the middle. Put the bottom half face-up in a 11x7 baking dish.
04 -
Cover with half your cheese first. Next, arrange beef slices on top. Spread your cooked onions over the meat. Finish with remaining cheese before placing the top half of rolls back on.
05 -
Mix melted butter with onion soup mix in a small bowl. Brush this all over the tops of your rolls so it soaks in evenly.
06 -
Put foil over the top without touching the rolls and bake for 25 minutes. Then take off the foil and cook 5 more minutes to get the tops golden.
07 -
While waiting, make the au jus using water following package instructions. Serve your sliders with optional parsley sprinkle and the warm dipping sauce on the side.
# Notes:
01 -
If you don't have fresh herbs, go with dried ones but use half as much
02 -
Any small buns work fine though sweet ones taste best in our opinion
03 -
We really like using provolone or mozzarella for these sandwiches
04 -
You don't need the au jus but it makes them taste even better
05 -
You can stick these in the freezer for later