Easy French Dip Sliders (Print Version)

# Ingredients:

→ Sliders Base

01 - 1 package King's Hawaiian Savory Butter Rolls
02 - ½ pound thinly sliced deli roast beef
03 - ½ pound thinly sliced provolone or Swiss cheese
04 - ½ cup caramelized onions

→ Horseradish Mayo

05 - ¼ cup mayonnaise
06 - 1 tablespoon cream-style horseradish (Inglehoffer recommended)

→ Butter Sauce

07 - 4 tablespoons unsalted butter, melted
08 - 1 teaspoon Worcestershire sauce
09 - ½ teaspoon onion powder
10 - ¼ teaspoon garlic powder
11 - ½ tablespoon fresh chopped parsley

→ Dipping Jus

12 - 2 cups beef broth or stock
13 - 2 tablespoons unsalted butter
14 - 1 large garlic clove, minced
15 - 1½ tablespoons all-purpose flour (optional for thickening)
16 - 1 tablespoon Worcestershire sauce
17 - 1-2 teaspoons Better Than Bouillon Beef Base
18 - 1 teaspoon fresh thyme (or ¼ teaspoon dried)

# Instructions:

01 - Split rolls horizontally with a serrated knife. Place cut-side up on a baking sheet and lightly toast under the broiler for 1-2 minutes - keep an eye on them!
02 - Mix mayonnaise with horseradish in a small bowl. Adjust horseradish to taste.
03 - In a greased baking dish, layer bottom rolls, horseradish mayo, cheese, roast beef, caramelized onions, and more cheese. Spread remaining mayo on roll tops and place on top.
04 - Mix melted butter with Worcestershire, garlic powder, onion powder, and parsley. Brush generously over tops and sides of rolls.
05 - Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 5-8 minutes more until golden and crispy on top.
06 - While sliders bake, make jus by sautéing garlic in butter, adding flour if using, then whisking in broth and seasonings. Simmer 10 minutes, strain, and keep warm.
07 - Let sliders rest briefly, cut into individual portions, and serve with warm jus for dipping.

# Notes:

01 - Caramelized onions can be made ahead using the linked recipe
02 - Horseradish strength varies by brand - adjust amount to taste
03 - For a thinner jus, skip the flour
04 - Use a light-colored baking dish, or reduce temperature to 325°F if using dark pan

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