French Dip Sliders Recipe

Caramelize the onions. In a pan with a lid over medium-low heat, add the olive oil and unsalted butter. Once the butter melts, add the thinly sliced onions and water. Season with salt. 

Lower the heat to medium-low and cook stirring occasionally until the onions are caramelized, about 15-20 minutes. 

Assemble the French dip sliders. Preheat the oven to 350°F. Prepare a 9x13 baking dish. Leaving the rolls intact and connected, slice the entire pack in half horizontally.  Place the bottom half of the rolls into the baking dish. 

In a bowl, whisk together the mayonnaise, Worcestershire sauce, horseradish, Dijon mustard, garlic powder and onion powder. 

Spread the mayonnaise mixture evenly over the rolls. 

Top with six slides of provolone and evenly spread the roast beef. Then with the caramelized onions.

And the remaining six slices of cheese. Cover with the top half of the rolls. 

Brush the top of the rolls with the melted butter. Cover the baking dish with foil. Bake the rolls for 10 minutes. Remove the foil and bake for an additional 3-5 minutes or until the tops are golden brown.

While the sliders are baking, prepare the au jus. In a small saucepan melt the butter. Add the shallots and cook until softened, about 3 minutes. 

Add the minced garlic and cook until fragrant, less than 1 minute.

Stir in the flour and cook for about 1-2 minutes. 

Slowly stir in the low-sodium beef broth while constantly stirring. Bring the mixture to a boil and simmer until slightly thickened, about 3-5 minutes. 

Strain the sauce through a fine mesh strainer. 

Garnish the French dip sliders with finely chopped parsley. Serve the au jus with the warm French dip sliders. Enjoy!