French Dip Sliders
These are buttery with caramelized onions and a luscious aus jus!
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 12 Slider buns Hawaiian or regular
- ½ cup Butter divided
- 1 Onion yellow, medium, thinly sliced
- 4 sprigs Thyme fresh, divided
- 1 teaspoon Water
- Kosher Salt
- Black Pepper freshly ground
- 3 tablespoon Dijon mustard stone ground
- ½ pound Deli Roast Beef
- 9-12 slices Provolone Cheese
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon Toasted Sesame Seeds
- 1 tablespoon Parsley freshly chopped
- 1 clove Garlic minced
- 1 cup Beef Broth low sodium
- 1 tablespoon Worcestershire Sauce for au jus
Instructions
Instructions
- Preheat oven to 350°F and grease a 9"-x-13" baking sheet with cooking spray. Place the bottom half of the rolls in the bottom of the pan.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion and 2 sprigs thyme, water, and season with salt and pepper. Cook, stirring occasionally, until onions are caramelized, 20 to 25 minutes.
- Spread an even layer of mustard onto bread. Top with roast beef, cheese, and caramelized onions. Cover with the tops of the rolls.
- Melt remaining butter and mix with Worcestershire sauce, mayonnaise, Dijon mustard, and sesame seeds. Spread over the buns. Cover with foil.
- Bake until golden and cooked through, about 20-30 minutes. Sprinkle parsley on top after baking.
- Melt remaining 1 tablespoon butter in a skillet. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce and remaining thyme, stripped from stem. Simmer for 10 minutes until reduced slightly.
Notes
Toast sesame seeds in a pan over medium heat, stirring often until they start to turn golden. To reheat, place sliders on a baking sheet, cover with foil and reheat in a 350 degree oven for 12 minutes.