French Dip Roast Beef Sliders with Caramelized Onions

Tender roast beef and sweet caramelized onions are layered with melted provolone on soft dinner rolls, then baked until warm and golden. Serve the sliders with a savory beef au jus for dipping.

Prep: 15 min · Cook: 40 min · Yield: 6 · Method: Oven

Ingredients

• 3 tablespoons unsalted butter
• 1 large yellow onion
• 2 cups low-sodium beef broth
• 1 tablespoon worcestershire sauce
• 0.5 teaspoon garlic powder
• 1 pound deli-sliced roast beef
• 8 ounces provolone cheese
• 12 rolls soft dinner rolls
• 2 tablespoons dijon mustard
• 1 teaspoon dried italian seasoning
• 0.25 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 350°F. Melt 1 tablespoon of the butter in a skillet over medium heat. Thinly slice the onion, add it with the salt, and cook for 12 to 15 minutes, stirring occasionally, until soft and deep golden brown. (about 15 min) — 350°F oven; medium stovetop
2. Pour the beef broth and Worcestershire sauce into the skillet with the onions. Stir in the garlic powder and simmer for 8 minutes. Strain the liquid into a heatproof bowl for dipping, reserving the onions. (about 8 min) — Simmer
3. Without separating the rolls, slice the entire slab horizontally. Place the bottom half in a 9-by-13-inch baking dish and spread it with the Dijon mustard. Layer on the roast beef, reserved onions, and provolone, then place the roll tops over the filling. (about 5 min) — 350°F
4. Melt the remaining 2 tablespoons butter and stir in the Italian seasoning. Brush it over the roll tops. Cover the dish with foil and bake for 15 minutes, until the cheese is melted and the sliders are hot. (about 15 min) — 350°F
5. Remove the foil and bake for 5 more minutes, until the tops are lightly browned. Rest for 5 minutes, then cut into 12 sliders and serve with the warm au jus. If reheating leftover sliders, heat them to 165°F internally. (about 5 min) — 350°F