RECIPE: French Dip Sliders



  • 3 tablespoons unsalted butter
  • 1 medium onion thinly sliced
  • 2 teaspoon fresh thyme minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 sweet rolls
  • 10 slices provolone cheese
  • 14 ounces sliced deli roast beef
  • 1/2 cup unsalted butter melted
  • 1 & 1/2 tablespoons dried onion soup mix
  • 1 packet au jus gravy mix
  • 3 cups water
  • fresh chopped parsley for garnish optional


    • In a large skillet over medium heat, melt the butter.
    • Add the onions and coat in the butter. Cook, stirring occasionally, for about 12-15 minutes until the onions are soft and browned but not burnt.
    • Add the thyme, salt, and pepper, stir to combine, take off the heat, and set aside.
    • Preheat the oven to 350°F.
    • Take the rolls out of the package, leaving the rolls intact.
    • Take a large knife and slice the rolls across so you have the tops and bottom separated.
    • Place the bottom, cut side up into an 11×7 baking dish.
    • Top with half of the cheese.
    • Add the roast beef.
    • Top with the onions, spreading them out.
    • Add the remaining cheese, then add the tops of the rolls on top.
    • In a small bowl stir together the melted butter and onion soup mix.
    • I like to brush this mixture on top of the rolls to make sure it’s evenly distributed but you can just pour the butter sauce on top.
    • Cover loosely with foil, you want to make sure the foil is not touching the tops of the rolls and bake for 25 minutes.
    • Take the foil off and bake an additional 5 minutes to brown the rolls.
    • While the rolls are baking, prepare the au jus per the package directions with the water.
    • Serve the rolls with an optional garnish of parsley and au jus on the side for dipping.


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