Ingredients:

  • 1 package (12 rolls) King’s Hawaiian sweet rolls (or similar soft, pull-apart rolls)
  • 450 g / 1 lb thin-sliced roast beef (Deli-sliced, rare to medium-rare recommended)
  • 170 g / 6 oz sharp Provolone cheese, thinly sliced (about 6-8 slices)
  • 2 Tbsp / 30 g unsalted butter (for onions)
  • 2 large yellow onions, thinly sliced
  • ½ tsp / 2.5 ml salt (for onions)
  • 1 Tbsp / 15 ml Balsamic vinegar
  • 8 Tbsp / 115 g unsalted butter, melted (for glaze)
  • 2 Tbsp / 30 ml Worcestershire sauce (for glaze)
  • 1 Tbsp / 15 ml Dijon mustard
  • 4 cloves garlic, minced finely
  • 1 tsp / 5 ml dried Italian herbs (or dried oregano)
  • ½ tsp / 2.5 ml kosher salt (for glaze)
  • ¼ tsp / 1.25 ml freshly cracked black pepper
  • 2 cups / 475 ml low-sodium beef broth (for Au Jus)
  • 1 Tbsp / 15 ml Worcestershire sauce (for Au Jus)
  • ½ tsp / 2.5 ml onion powder
  • 1 Tbsp / 15 ml cornstarch (mixed with 1 Tbsp cold water to form a slurry)

Instructions:

  1. Caramelize the Onions (If using): Melt butter in a large skillet over medium-low heat. Add sliced onions and salt. Cook slowly, stirring occasionally, for 25-35 minutes until deep golden brown and jammy. Stir in balsamic vinegar during the last 5 minutes. Set aside.
  2. Preheat Oven and Prep Dish: Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  3. Prepare the Glaze: In a small bowl, whisk together the melted butter, Worcestershire sauce, Dijon mustard, minced garlic, Italian herbs, salt, and pepper until well combined. Set aside.
  4. Slice the Rolls: Using a long serrated knife, carefully slice the entire block of rolls horizontally, separating the top half from the bottom half, keeping the rolls connected.
  5. Assemble the Layers: Place the bottom half of the rolls into the prepared baking dish. Arrange half of the Provolone slices evenly over the bottom layer. Layer the thin-sliced roast beef over the cheese, crinkling or folding slightly. Spread the caramelized onions evenly over the beef (if using), and top with the remaining Provolone cheese slices.
  6. Cap and Glaze: Place the top half of the rolls back onto the assembly. Use a pastry brush to generously brush the top of the rolls with about three-quarters of the prepared garlic butter glaze. Ensure the glaze drips down the sides.
  7. Cover and Bake: Cover the baking dish tightly with aluminium foil. Bake for 10 minutes. Remove the foil, brush with the remaining glaze, and return the dish to the oven, uncovered, for an additional 8–10 minutes, or until the tops are golden brown and the cheese is melted.
  8. Make the Au Jus: While the sliders finish baking, combine beef broth, Worcestershire sauce, and onion powder in a small saucepan and bring to a simmer. Whisk in the cornstarch slurry and simmer for 1-2 minutes until slightly thickened. Keep warm.
  9. Serve: Let the sliders rest for 5 minutes after removing them from the oven. Slice the block along the original score lines to separate them into individual sandwiches. Serve immediately with the warm Au Jus for dipping.