French Dip Sliders
French Dip Sliders made with Hawaiian rolls, roast beef, melty provolone cheese, and caramelized onions, baked with a garlic butter topping and served with warm au jus for dipping. An easy slider recipe perfect for parties, potlucks, and game day.
Ingredients
- 1 large onion thinly sliced
- 2 tablespoons butter for onions
- 1-2 sprigs thyme
- 2 cups beef stock
- 1 package Hawaiian Rolls 12 count
- 14 ounces roast beef sliced
- 10 slices provolone cheese
- ¼ cup butter for topping
- 3 cloves garlic minced
- 1 teaspoon fresh parsley chopped
- ⅛ teaspoon onion powder
- ¼ teaspoon salt
- ½ tablespoon olive oil
- 1 tablespoon Worcestershire sauce
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a large sauté pan, melt 2 tablespoons of butter over low heat. Add the sliced onions, a pinch of salt, and the thyme sprigs. Toss to coat, cover, and cook for 6 minutes.
- Remove the lid and continue cooking, stirring often, until the onions are deeply caramelized, about 10-15 minutes. Preheat the oven to 350°F.
- Pour in ¼ cup of beef stock and bring to a simmer. Cook until the liquid has reduced and absorbed into the onions. Remove from the heat and set aside.
- Keeping the rolls intact, slice them horizontally to separate the tops from the bottoms. Place the bottom half in a 9x13 or 11x7 baking dish.
- Layer half of the cheese over the rolls, followed by all of the roast beef. Spread the caramelized onions evenly over the beef, then top with the remaining cheese. Reserve the pan that the onions were cooked in for the au jus.
- Place the roll tops back on.
- In a small bowl melt ¼ cup of butter then stir in the 1 clove of minced garlic, parsley, onion powder and ¼ teaspoon of salt. Brush the tops of the sliders generously with the garlic butter.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes.
- Place the pan the onions were cooked in over medium low heat and add in the ½ tablespoon of olive oil. Once hot stir in the remaining 2 cloves of minced garlic and sauté for 30 seconds.
- Stir in the remaining 1 ¾ cups of beef stock and Worcestershire sauce. Bring to a simmer and cook for 5 minutes. Salt and pepper to taste. Serve warm with the sliders for dipping. Enjoy!
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