French Dip Sliders
Make ’em, slice ’em, dunk ’em ~ French dip sliders with caramelized onion and melty cheese. Guaranteed to be the hit of the party.
Servings: 12 servings
Equipment
- Sheet pan
- serrated bread knife
Ingredients
for the onions
- 1 large yellow onion
- 1/2 Tbsp unsalted butter
for the butter sauce
- 3 Tbsp unsalted butter
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
for the sandwiches
- 1 package King's Hawaiian Rolls
- 1/2 lb sliced roast beef
- 1/2 lb provolone or Swiss cheese, sliced
for the au jus
- 3 cups beef stock
- 2 Tbsp unsalted butter
- 2 tsp Worcestershire sauce
Instructions
- Halve and thinly slice the 1 large yellow onion. Sauté it in the 1/2 Tbsp unsalted butter until soft and caramelized, about 20 minutes. Keep an eye on them so the onions don't catch on the bottom of the pan. If they do add a tiny splash of water to deglaze it. When the onions are soft and browned, set aside.
- In a small saucepan, melt the 3 Tbsp unsalted butter for the butter sauce. Remove from the heat and stir in the 1/4 tsp salt, 1/2 tsp garlic powder, 1 tsp Dijon mustard, and 1 tsp fresh thyme leaves. Set aside.
- Preheat oven to 350F. Line a baking sheet with parchment paper or aluminum foil.
- Remove the Hawaiian rolls from the package and, keeping the slab intact, slice the entire set of rolls in half horizontally.
- Lay the bottom half of the rolls on the lined baking sheet, face up. Add the caramelized onions, dividing them up between each individual roll, or simply scatter evenly across the surface.
- Next, add a layer of the sliced provolone or Swiss cheese (you'll add a second layer later.)
- Follow with a layer of the 1/2 lb sliced roast beef. I used almost a full half pound for my sandwiches.
- Next add another layer of cheese. Top with the other half of the rolls, and brush the butter sauce evenly over the whole surface.
- Cover the sandwiches with foil and bake for 20-25 minutes, until heated through. Then remove the foil and bake for an additional 5 minutes.
- While the rolls are baking, make the au jus: heat the 3 cups beef stock, 2 Tbsp unsalted butter, and 2 tsp Worcestershire sauce on the stovetop. Taste and adjust as needed, and keep the jus hot until ready to serve.
- Remove the sliders from the oven and allow to cool until they are cool enough to handle. Using a sharp, serrated knife, cut them apart and serve, along with small dipping bowls of warm au jus.
Nutrition
Calories: 238 kcal · Carbohydrates: 18 g · Protein: 13 g · Fat: 13 g · Saturated Fat: 8 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 47 mg · Sodium: 692 mg · Potassium: 221 mg · Fiber: 0.3 g · Sugar: 5 g · Vitamin A: 336 IU · Vitamin C: 10 mg · Calcium: 207 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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