Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and butter a baking tray.
- In a large skillet over medium heat, add one tablespoon of olive oil and two tablespoons of butter. Once the butter has melted, add the thinly sliced onions and saute for about five minutes.
- To help the onions caramelize quickly, add half a teaspoon of sugar and continue cooking for another five minutes, or until golden and beautiful. Once the onions are caramelized, set them aside.
- Transfer 18 Hawaiian sweet slider buns to the prepared baking tray. The sweet Hawaiian buns are pre-sliced, which makes things a lot easier.
- Layer half a pound of roast beef and half a pan of pastrami over the buns. Then, spread the caramelized onions over the lunch meat.
- Top the onions with about 10 slices of provolone cheese, and place the top part of the buns over the cheese.
- Bake the sliders in the preheated oven for about 10 minutes.
- Meanwhile, make the butter garlic sauce to brush over the sliders. In a small bowl, combine two tablespoons of melted butter with two cloves of minced garlic and about 1 tablespoon of fresh parsley. Mix to combine.
- Remove the sliders from the oven and brush them with the garlic butter sauce that we just created. Then, bring them back into the oven for another two minutes.
- To make the dipping sauce, add the 10.5 ounces of Campbell's au jus gravy to the same skillet and let it simmer for about five minutes. Remove from the skillet and set it aside.
- Using a bread knife, cut through the buns to separate them into individual sliders.
- Serve the sliders with the dipping sauce on the side.
- Enjoy these delicious French Dip Sliders with friends and family, and let the flavors speak for themselves.
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Nutrition
Notes
Pro Tips:
Toast your slider buns cut-side down in the same pan where you seared the beef because those caramelized drippings will create a barrier that prevents the bread from getting soggy when dipping, plus adds an extra layer of beefy flavor. Buy eye round or bottom round instead of expensive roast beef from the deli counter because these lean cuts slice paper-thin when partially frozen and develop better flavor when quickly seared, giving you restaurant-quality results for half the price. Heat your au jus to exactly 140°F before serving because this temperature keeps the fat in suspension for silky texture while being hot enough to warm the sandwich but not so hot it burns your mouth on the first dip. Layer the cheese between two thin layers of beef instead of on top because this creates a cheese barrier that holds the meat together and prevents it from sliding out when you bite into the slider.
Toast your slider buns cut-side down in the same pan where you seared the beef because those caramelized drippings will create a barrier that prevents the bread from getting soggy when dipping, plus adds an extra layer of beefy flavor. Buy eye round or bottom round instead of expensive roast beef from the deli counter because these lean cuts slice paper-thin when partially frozen and develop better flavor when quickly seared, giving you restaurant-quality results for half the price. Heat your au jus to exactly 140°F before serving because this temperature keeps the fat in suspension for silky texture while being hot enough to warm the sandwich but not so hot it burns your mouth on the first dip. Layer the cheese between two thin layers of beef instead of on top because this creates a cheese barrier that holds the meat together and prevents it from sliding out when you bite into the slider.