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.

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King's Hawaiian French Dip Sliders

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.

Course Appetizer, Sandwiches

Cuisine American, French

Keyword French Dip Sliders, Game Day Treats

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Author Christoph

Ingredients

• 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

Instructions

• 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.
• Transfer onions to a plate and allow to cool to room temperature.
• In a small bowl or ramekin mix mayonnaise and horse radish.
• Pour the beef stock into a small pan.  Add about a tablespoon of the cooked onions and any small bits from the roast beef.
  
• Heat the beef stock to a low simmer and hold. 
• Slice King's Hawaiian rolls in half keeping them intact. 
• Lightly butter the bottom of a 9" X 13" pan.  Place the bottom half of the rolls in the center of the pan.
• Spread half of the mayonnaise on the rolls, followed by half of the cheese.
• Using tongs dip the roast beef a few slices at a time in the stock then evenly arrange them over the cheese. 
• 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.
• Heat oven to 350 F.  Cover the rolls loosely with foil and bake for 15 minutes.
• 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.
• 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.
• Serve sliders with the warmed au jus for dipping! Simply delicious! 

Notes

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!

Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider.  This southern Florida treat also known as a Cubano, is packed full of flavor.  Delicious and easy to make, this sandwich is sure to become a family favorite.  Cuban sliders will also be a huge hit at your next game-day half-time buffet.

I guess it was about three years ago I had the pleasure of working with a gentleman from Cuba.  His father had brought their family to the states when he was about five to become US citizens.  Spending time together we soon became good friends and found we shared many common interests such as travel and of course food.  Quite often we would share different dishes we had prepared at home and brought for our lunches.  Cuban bread was one of the treats I was introduced to, followed shortly by the incredible sandwich known as the Cubano.

There are many versions of this sandwich, however most all of the are made using shredded pork, sliced ham, Swiss cheese, pickles, and yellow mustard.  I was a little unsure of the yellow mustard thing as I rarely use it (I am much more of a stone ground or Dijon guy) but I am always willing to try a new dish.  The tang of the pickles and mustard work brilliantly with the sweet flavor of the bread, and pulled pork and ham, Please!

I had prepared a pork shoulder roast in the crock pot a few day ago and decided to use the left over portion to try this sandwich.  I have used King’s Hawaiian rolls for making our Ham & Swiss rolls and thought the sweetness of the rolls would work nicely to bring the flavor of the Cuban bread.  I decided to use the roll with jalapeno for a little extra kick even though peppers are not traditional in this sandwich, heat is usually introduced by spicing the roast.

The Cubano is usually a grilled pressed type of sandwich, so I decided to try using my griddle/grill pan as a press. I wrapped the sandwiches and then used the flat side of the pan to weight it down in the fridge for about four hours before baking. After brushing the tops with melted butter I turned the pan over so the grill side was down and placed directly on top of the rolls before placing them in the oven.  This method worked great for adding a bit of crisp to the crust. You could also use a sheet pan to get a similar result.

Butter bottom of rolls

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King's Hawaiian Cuban Sliders

Layers of tender pulled pork, thinly sliced ham, Swiss cheese, and dill pickles are pressed between sweet Hawaiian jalapeno rolls to create an amazing sandwich, the Cuban Slider.

Course Appetizer, Main Course

Cuisine Cuban

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 12 Sliders

Ingredients

• 1 Package King's Hawaiian Jalapeno Rolls original if your prefer
• 10 oz. Shredded pork roast
• 8 oz. Thinly sliced deli ham
• 8 oz. Sliced Swiss cheese
• ¼ cup Dill pickle slices
• Yellow mustard
• Butter

Instructions

• Slice entire package of rolls in half.
• Butter the bottom of the bottom half and place on a sheet pan lined with a silpat or parchment paper.
• Spread mustard on the top of the bottom.
• Cover with a layer of cheese, followed by the pork, ham, more cheese, and pickles.
• Spread mustard on the bottom of the top and assemble.
• Wrap pan with cling wrap and place a griddle or another sheet pan on top to press.
• Place in fridge for about 4 hours before baking.
• When ready to bake, heat oven to 350° F.
• Brush the top of the rolls with melted butter and place the griddle or sheet pan back on top.
• Bake for 20 to 25 minutes.
• Remove from oven and let rest for 5 minutes before cutting.

Notes

This sandwich is a great way to use up part of a left-over roast.

Yellow mustard is a must. the others just don't cut it here.

I used the jalapeno rolls for a little added kick, the regular would certainly be tasty as well.

I like to assemble these sandwiches and press them in the fridge for about four hours before baking.

This step could be skipped but the pressed sandwich is better.