French Dip Sliders

It was really rainy on the day I made these. I wanted something cozy. I had cheese, roast beef and no buns. I did have these croissant dough sheet tubes that are just like normal croissants, but without the seams so it’s just one long croissant. I decided that that is what I’d use as the bottom and top crusts. Au jus is also quicker to make than most think…and easier!

Oh did I mention most of this dish is spent in the oven cooking so you can pop it in the oven and get back to watching Chicago PD. Wait, is that just me?

French Dip Slider

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour

Ingredients

2 8-oz tubes of refrigerated dough sheet crescent rolls (or regular crescent rolls, but you’ll need to pinch the seams)
4 tbsp butter, divided
1/2 white onion, chopped in long thin strips
4 tbs minced thyme, divided
salt and pepper
1/3 cup dijon mustard
1 lb deli roast beef
8 slices of provolone
1 tbs chopped parsley
2 tbs minced garlic
1 cup low sodium beef broth
2 tbs Worcestershire sauce

Recipe

Preheat oven to 350. In a greased 9 x 13 baking sheet, roll one can of crescent roll dough sheet out.
Bake in the oven for about 9-11 minutes, until it’s golden brown. Remove from the oven and set aside.
While that’s baking, in a large skillet, melt 2 tbs of butter. Add onions, 2 tbs of thyme and some salt and pepper. Cook and stir occasionally until onions begin to soften and golden brown, continuing to caramelize. This will take around 15 to 20 minutes. Once it’s done, remove from heat and set aside.
Now it’s time to build the “sandwiches”. Grab the cooked crescent sheet and spread a layer of dijon mustard first, leaving 1/2 of the border without sauce. Top with a layer of roast beef and then a layer of provolone sheet. Add the caramelized onions–some of my family prefers without onion so I just do onions on half.
Unroll the remaining crescent dough sheet on top of the onions layer.
Melt 1 tbs of butter and brush that all over the top of the top layer. Sprinkle it with a little bit of parsley and salt.
Bake this at 350 until it’s golden, about 35 minutes. (cover it with foil if the top layer starts to brown too quickly)
While that’s baking, make the au jus. Melt the last 1 tbs of butter in the skillet the onions were in and stir in the last tbs of minced garlic. Add beef broth, Worcestershire sauce, 2 tbs thyme and salt and pepper. Simmer and slowly stir until it reduces a little bit.
To plate, cut sandwich squares and then pour a little au jus in a cup.
ENJOY!