All the goodness of a French dip sandwich and a bowl of French onion soup are combined in these easy-to-make roast beef sliders. Caramelized onions and gooey provolone make these little gems irresistible. Dipped in a cup of warm au jus these little sandwiches will please any crowd. Perfect for game day snacks or as an easy dinner for the family. Make the rolls ahead of time and simply bake them off when your ready to serve. So easy and delicious!
Last weekend we had our first real cold weather and about three inches of snow. I love winter, but somehow we have not had fall yet. The leaves are only about half turned and we have been enjoying beautiful mid 70 degree weather. But suddenly there it was, so Sunday became a “stay in your jammies and cook something in the crock pot” kind of day. I had located a beef roast in the freezer the day before and had the foresight to thaw it. I used my fool proof method of cooking the perfect roast in the crock pot and added onions, carrots and fingerling potatoes. With a quick gravy from the drippings we enjoyed a classic winter evening dinner.
Of course there was plenty of the roast left over, and at first I envisioned a simple repeat of the same dinner in the near future. Then my mind wandered in a different direction. I recalled what was probably the best French dip sandwich I had ever had, made with prime rib covered with horseradish on a crusty roll. I realized that my roast would not reproduce this fantasy, so I determined it would need some cheese. Looking at the beautiful liquid I had reserved from the roast, the random thought of French onion soup with that layer of melted gooey provolone came to mind, and I decided if I added caramelized onions that would just about cover all the bases. So I ran to the market and picked up a package King’s Hawaiian, my go to slider rolls and I was set. The sliders came together quite easily and they were more than delicious, definitely a hit, and I am most certain we will make these again.
Thinly slice roast beef, provolone cheese, and caramelized onions give these easy-to-make sliders all the great flavor of a french dip combined with french onion soup. These make ahead sandwiches are perfect for a game day treat or an easy dinner.
- 1 package Kings Hawaiian Savory Butter Rolls
- 2 medium sized onions sliced 1/4"
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1 teaspoon dried Italian herbs
- 4 tablespoons butter divided
- 3 tablespoons mayonnaise
- 1 tablespoon horseradish
- 1 pound roast beef thinly sliced
- 1 pound provolone cheese thinly sliced
- 2 cups beef stock
- 2 teaspoons Worcestershire sauce
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Peel onions and slice 1/4" thick. Heat large pan over medium high heat. Add olive oil and 2 tablespoons of butter, when butter has melted add onions and toss to mix. Season with salt and Italian herbs. Cover for 5 minutes, then reduce head to medium low and continue to cook stirring often until onions become soft and translucent. Remove lid and continue to cook until onions are caramelized.
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Transfer onions to a plate and allow to cool to room temperature.
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In a small bowl or ramekin mix mayonnaise and horse radish.
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Pour the beef stock into a small pan. Add about a tablespoon of the cooked onions and any small bits from the roast beef.
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Heat the beef stock to a low simmer and hold.
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Slice King's Hawaiian rolls in half keeping them intact.
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Lightly butter the bottom of a 9" X 13" pan. Place the bottom half of the rolls in the center of the pan.
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Spread half of the mayonnaise on the rolls, followed by half of the cheese.
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Using tongs dip the roast beef a few slices at a time in the stock then evenly arrange them over the cheese.
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Spread the caramelized onions over the top of the beef, followed by the rest of the cheese. Spread the remaining mayonnaise on the inside of the top and place on the sandwich.
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Heat oven to 350 F. Cover the rolls loosely with foil and bake for 15 minutes.
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While rolls are in the oven, melt the remaining 2 tablespoons of butter in the microwave. Add the Worcestershire sauce and a 1/2 teaspoon of Italian herbs.
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Pull the sliders from the oven and remove the foil. Brush the tops with the butter and herb mixture and replace in the oven for another 15 minutes or until the tops are browned and the cheese is melted.
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Serve sliders with the warmed au jus for dipping! Simply delicious!
I thinly sliced a left over portion of pot roast for these sandwiches, but you can certainly use deli meat.
Sliders can easily be made ahead of time and held in the fridge. Allow to come to room temperature before baking.
Before you go……. if you love sliders like we do, be sure to give these a try!
