Beef Sliders With Provolone And Balsamic Onions Recipes

FRENCH DIP SLIDERS

Steps:

• Preheat oven to 350°F. Melt 2 Tablespoons butter and pour in the bottom of a baking dish. Set aside to prepare the rolls.
• Carefully remove the entire package of rolls out of the bag. Keeping the buns intact, use a serrated knife to slice all 12 rolls in half so you have a top and bottom piece.
• Place the bottom portion of the rolls in the prepared pan on top of the melted butter.
• Layer the provolone cheese on top of the rolls in the pan.
• Next, generously layer the roast beef on top of the cheese.
• Place the other half of the cut rolls on top of the sandwiches in the pan.
• Melt the remaining 2 Tablespoons of butter in a microwavable dish. Once the butter is melted, stir in the garlic powder and dried onion flakes.
• Brush the tops of the buns with the butter mixture.
• Cover with foil and bake for 25 minutes, or until the cheese is melted and the meat is warmed through.
• Remove the foil and heat for 5 more minutes so the tops of the buns are slightly toasted.
• Prepare the au jus sauce according to the package directions.
• Cut the rolls into individual sliders and serve with the au jus sauce on the side.

BEEF SLIDERS

Steps:

• Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
• Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
• While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
• Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
• Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
• Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.

BAKED ROAST BEEF AND PROVOLONE "TEA" SLIDERS ON EVERYTHING BUNS

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of a 13-by-9-inch baking dish.
• Stir together the melted butter, poppy seeds, sesame seeds, dried garlic, dried onion and 1 teaspoon salt.
• Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish. Layer the shaved roast beef on top, then the crispy onions, then a layer of provolone, then top with layer of pickles. Place the top section of the rolls on the sandwich stacks. Stir the spiced butter and then liberally brush over the tops of the rolls until entirely coated.
• Bake, uncovered, until the cheese is ooey gooey and the tops of the rolls are golden brown, 15 to 20 minutes. Cut into sliders with a large chef's knife.