French Dip Sliders with Sautéed Onions and Provolone (Print-Friendly Version)

This sixteen-roll French dip tray uses sautéed onions, provolone and a separate au jus dip. Choose either deli roast beef or the listed pastrami variation. The gravy stays beside the sandwiches until eating; pouring it into the assembled tray makes a different, wetter dish. Cook the onions before assembling so raw slices do not have to soften during the short bread bake.

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# Ingredients You’ll Need:

01 - 1 Tbsp olive oil

02 - 2 Tbsp unsalted butter

03 - 1 large or 2 medium yellow onions, thinly sliced

04 - 1/4 tsp sugar

05 - 1 oz au jus mix, prepared according to package instructions

06 - 3 cups water, to prepare au jus sauce

07 - 16 Hawaiian sweet rolls

08 - 1/4 cup mayonnaise

09 - 1 lb deli pastrami or roast beef, thinly sliced

10 - 9 slices mild provolone cheese

11 - 2 Tbsp unsalted butter, melted (plus extra for greasing baking sheet)

12 - 1 Tbsp sesame seeds

# How to Make It:

01 - Heat the oven to 350°F and lightly butter a rimmed baking sheet sized for the sixteen rolls.

02 - Heat oil and the two tablespoons of butter in a skillet. Soften sliced onions, add the sugar and continue until evenly golden to preference, reducing heat if they scorch. Transfer to a plate.

03 - Prepare the au jus with the packet’s specified water ratio. For the listed one-ounce mix that calls for three cups, use all three cups rather than two and a half. Scrape flavorful browned onion residue into it if desired, excluding burned bits.

04 - Split the rolls horizontally. Spread mayonnaise on the bottoms, then distribute deli meat, cooked onions and provolone evenly across them.

05 - Add the tops, brush with the separate melted butter and scatter sesame seeds. Bake about 12–15 minutes, checking that the center filling is thoroughly hot and the cheese melted; shield bread if it colors first.

06 - Separate sliders with a serrated knife. Serve dip alongside rather than soaking the tray, and refrigerate leftovers promptly.

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