Slider Recipes: Sticky French Dip Sliders

Name: Slider Recipes: Sticky French Dip Sliders
Total time: 40 min
Ingredients: 1 package (12 rolls) King’s Hawaiian sweet rolls (or similar soft, pull-apart rolls); 450 g / 1 lb thin-sliced roast beef (Deli-sliced, rare to medium-rare recommended); 170 g / 6 oz sharp Provolone cheese, thinly sliced (about 6-8 slices); 2 Tbsp / 30 g unsalted butter (for onions); 2 large yellow onions, thinly sliced; ½ tsp / 2.5 ml salt (for onions); 1 Tbsp / 15 ml Balsamic vinegar; 8 Tbsp / 115 g unsalted butter, melted (for glaze); 2 Tbsp / 30 ml Worcestershire sauce (for glaze); 1 Tbsp / 15 ml Dijon mustard; 4 cloves garlic, minced finely; 1 tsp / 5 ml dried Italian herbs (or dried oregano); ½ tsp / 2.5 ml kosher salt (for glaze); ¼ tsp / 1.25 ml freshly cracked black pepper; 2 cups / 475 ml low-sodium beef broth (for Au Jus); 1 Tbsp / 15 ml Worcestershire sauce (for Au Jus); ½ tsp / 2.5 ml onion powder; 1 Tbsp / 15 ml cornstarch (mixed with 1 Tbsp cold water to form a slurry)

allfoodboard.com

Discover the best French Dip Sliders recipe perfect for crowds. These easy slider recipes feature gooey cheese and savory roast beef, guaranteed crowd-pleasers.

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Ingredients

1 package (12 rolls) King’s Hawaiian sweet rolls (or similar soft, pull-apart rolls)
450 g / 1 lb thin-sliced roast beef (Deli-sliced, rare to medium-rare recommended)
170 g / 6 oz sharp Provolone cheese, thinly sliced (about 6-8 slices)
2 Tbsp / 30 g unsalted butter (for onions)
2 large yellow onions, thinly sliced
½ tsp / 2.5 ml salt (for onions)
1 Tbsp / 15 ml Balsamic vinegar
8 Tbsp / 115 g unsalted butter, melted (for glaze)
2 Tbsp / 30 ml Worcestershire sauce (for glaze)
1 Tbsp / 15 ml Dijon mustard
4 cloves garlic, minced finely
1 tsp / 5 ml dried Italian herbs (or dried oregano)
½ tsp / 2.5 ml kosher salt (for glaze)
¼ tsp / 1.25 ml freshly cracked black pepper
2 cups / 475 ml low-sodium beef broth (for Au Jus)
1 Tbsp / 15 ml Worcestershire sauce (for Au Jus)
½ tsp / 2.5 ml onion powder
1 Tbsp / 15 ml cornstarch (mixed with 1 Tbsp cold water to form a slurry)