Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 2 teaspoons 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, optional for garnish
Instructions
- In a large skillet over medium heat, melt the butter. Add the sliced onions and coat them in the melted butter. Cook, stirring occasionally, for 12–15 minutes until soft and lightly browned.
- Add the thyme, salt, and pepper. Stir to combine, remove from heat, and set aside.
- Preheat the oven to 350°F (175°C).
- Keeping the rolls attached, slice them horizontally to separate the tops from the bottoms. Place the bottom half in an 11×7-inch baking dish.
- Layer half of the provolone cheese over the rolls. Add the sliced roast beef. Spoon the onions over the beef. Add the remaining cheese, then place the top half of the rolls on top.
- In a small bowl, combine the melted butter and dried onion soup mix. Brush or pour evenly over the tops of the rolls.
- Cover loosely with foil (avoid touching the tops) and bake for 25 minutes. Remove foil and bake an additional 5 minutes to brown.
- While the sliders bake, prepare the au jus according to the package directions using the water.
- Serve sliders warm with au jus for dipping and garnish with fresh parsley if desired.
Notes
- Dried herbs may be used instead of fresh thyme—use half the amount.
- Sweet rolls work best, but any slider buns can be substituted.
- Provolone or mozzarella both melt beautifully.
- Au jus dipping sauce adds extra flavor but is optional.
- Sliders freeze well after baking; reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course, Sandwich
- Method: Baked
- Cuisine: American