French Dip Sliders

Makes 12


  • Preheat the oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place the bottom half of the rolls in the bottom of the pan.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Add onion and 2 sprigs of thyme, water (this helps them brown), and season with salt and pepper.
  • Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are caramelized, 20 to 25 minutes. Remove from heat.
  • Spread an even layer of dijon mustard onto bread. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions, then cover with the tops of the rolls.
  • Melt all but one tablespoon of the remaining butter and mix with 1 teaspoon Worcestershire, mayonnaise, Dijon mustard, and the toasted sesame seeds. Spread over the buns. Cover with foil. Bake until golden and cooked through, about 20-30 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, 1 Tablespoon of Worcestershire sauce and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Serve squares with au jus on the side for dipping.

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