Description
These irresistible French Dip Sliders feature savory roast beef and melted provolone cheese layered between buttery rolls, topped with caramelized onions and a flavorful brown sugar-Dijon butter glaze. Baked until golden and served with a rich homemade au jus for dipping, they’re perfect for a crowd-pleasing appetizer or casual meal.
Ingredients
Scale
Rolls & Beef
- Cooking spray
- 1 (12-oz.) package savory butter rolls (such as King’s Hawaiian)
- 1 lb. thinly sliced deli roast beef
- 6 (3/4-oz.) sharp provolone cheese slices
Onions & Butter
- 6 tbsp. (3 oz.) unsalted butter, divided
- 1 large (13 oz.) sweet onion, thinly sliced (about 3 cups)
Glaze & Seasonings
- 1 1/2 tsp. light brown sugar
- 1 tbsp. Dijon mustard
- 1/2 tsp. kosher salt
- 2 1/2 tsp. fresh thyme leaves, divided
- 1 tsp. minced garlic (from 1 medium garlic clove)
Au Jus
- 1 cup beef broth
- 1 tbsp. Worcestershire sauce
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly coat a 13 x 9-inch baking dish with cooking spray to prevent sticking.
- Slice Rolls: Using a serrated knife, carefully slice the rolls horizontally. Place the bottom halves of the rolls evenly in the prepared baking dish to form the slider base.
- Caramelize Onions: In a skillet over medium-high heat, melt 1 tablespoon of butter. Add the thinly sliced sweet onions and cook for about 2 minutes, then reduce the heat to medium-low. Continue cooking the onions, stirring occasionally, until they are golden brown and caramelized, approximately 15 minutes. Remove from heat and set aside.
- Assemble Sliders: Layer the thinly sliced roast beef over the bottom halves of the rolls in the baking dish. Top the beef with the sharp provolone cheese slices and then the caramelized onions. Cover with the top halves of the rolls to complete each slider.
- Prepare Butter Glaze: In a small saucepan, melt 4 tablespoons of butter with the light brown sugar over low heat, stirring until dissolved. Remove from heat and whisk in the Dijon mustard and kosher salt until well combined. Brush this buttery glaze evenly over the top of the rolls. Sprinkle 1 teaspoon of fresh thyme leaves on top for added flavor.
- Bake the Sliders: Cover the baking dish tightly with foil and bake in the preheated oven for 10 minutes. Then remove the foil and bake for an additional 10 minutes, or until the tops are golden brown, the cheese is melted, and the sliders are heated through.
- Make Au Jus: While the sliders are baking, melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the beef broth, Worcestershire sauce, and the remaining 1 1/2 teaspoons of fresh thyme leaves. Let the mixture simmer until it slightly reduces and thickens, about 10 minutes.
- Serve: Remove sliders from the oven and serve hot with the warm au jus on the side for dipping, delivering a delicious, savory experience with every bite.
Notes
- Use sharp provolone cheese for a slightly tangy taste that complements the beef perfectly.
- Caramelizing the onions slowly brings out their sweetness and adds depth to the sliders.
- The au jus is key for authentic French Dip flavor, so don’t skip reducing it to concentrate the taste.
- For a sweeter touch, you can substitute King’s Hawaiian rolls with any buttery sweet rolls you prefer.
- Make sure to cover the sliders during baking to keep them moist before uncovering to brown the tops.
- These sliders can be assembled in advance and baked just before serving for convenience.
