Gourmet French Dip Sliders with Swiss, Horseradish Aioli & Thyme Au Jus
Gourmet French Dip Sliders with Swiss, Horseradish Aioli & Thyme Au Jus
Ingredients
For the Sliders
- 24 count brioche slider buns, split horizontally
- 1.5 pound deli roast beef, thinly sliced
- 8 ounces Swiss cheese, thinly sliced
- 1/4 cup roasted garlic spread
For the Caramelized Onions
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Au Jus
- 3 cups beef broth
- 1.5 tablespoons soy sauce
- 1.5 teaspoons Worcestershire sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 sprig fresh rosemary, finely chopped
For the Horseradish Aioli
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Prepare the horseradish aioli: In a small bowl, whisk together mayonnaise, prepared horseradish, Dijon mustard, lemon juice, a pinch of salt, and a pinch of black pepper until well combined. Cover and refrigerate until ready to use.
⏱️ 5 min - 2
Prepare the caramelized onions: In a large skillet, melt butter and olive oil over medium-low heat. Add the sliced yellow onion and cook slowly, stirring occasionally, for 20-25 minutes until deeply golden brown and caramelized. Stir in the chopped fresh thyme during the last 5 minutes of cooking. Season with salt and black pepper. Remove from heat and set aside.
⏱️ 25 min - 3
While the onions cook, prepare the au jus: In a saucepan over medium heat, combine beef broth, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and chopped fresh rosemary. Stir and bring to a simmer. Reduce heat to low and keep warm.
⏱️ 10 min - 4
Preheat the oven to 375°F. Carefully slice the brioche slider buns in half horizontally. Arrange the bottom halves of the buns on a large baking sheet.
⏱️ 5 min•🌡️ 375°F - 5
Spread a thin layer of roasted garlic spread on the cut side of each bottom bun. Lightly toast in the preheated oven for 2-3 minutes, just until fragrant and slightly golden. Remove from oven.
⏱️ 5 min•🌡️ 375°F - 6
Layer each bottom bun half with a portion of thinly sliced roast beef, a spoonful of the caramelized onions, and 1-2 slices of Swiss cheese. Place the top bun halves on top of the assembled sliders.
⏱️ 5 min - 7
Bake the sliders in the preheated oven for 10-15 minutes, or until the Swiss cheese is bubbly and melted and the buns are lightly toasted and golden.
⏱️ 15 min•🌡️ 375°F - 8
Carefully remove the sliders from the oven. Serve immediately with the warm au jus for dipping and a side of the prepared horseradish aioli.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gourmet French Dip Sliders with Swiss, Horseradish Aioli & Thyme Au Jus
Ingredients
For the Sliders
- 24 count brioche slider buns, split horizontally
- 1.5 pound deli roast beef, thinly sliced
- 8 ounces Swiss cheese, thinly sliced
- 1/4 cup roasted garlic spread
For the Caramelized Onions
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Au Jus
- 3 cups beef broth
- 1.5 tablespoons soy sauce
- 1.5 teaspoons Worcestershire sauce
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 sprig fresh rosemary, finely chopped
For the Horseradish Aioli
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Prepare the horseradish aioli: In a small bowl, whisk together mayonnaise, prepared horseradish, Dijon mustard, lemon juice, a pinch of salt, and a pinch of black pepper until well combined. Cover and refrigerate until ready to use.
⏱️ 5 min - 2
Prepare the caramelized onions: In a large skillet, melt butter and olive oil over medium-low heat. Add the sliced yellow onion and cook slowly, stirring occasionally, for 20-25 minutes until deeply golden brown and caramelized. Stir in the chopped fresh thyme during the last 5 minutes of cooking. Season with salt and black pepper. Remove from heat and set aside.
⏱️ 25 min - 3
While the onions cook, prepare the au jus: In a saucepan over medium heat, combine beef broth, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and chopped fresh rosemary. Stir and bring to a simmer. Reduce heat to low and keep warm.
⏱️ 10 min - 4
Preheat the oven to 375°F. Carefully slice the brioche slider buns in half horizontally. Arrange the bottom halves of the buns on a large baking sheet.
⏱️ 5 min•🌡️ 375°F - 5
Spread a thin layer of roasted garlic spread on the cut side of each bottom bun. Lightly toast in the preheated oven for 2-3 minutes, just until fragrant and slightly golden. Remove from oven.
⏱️ 5 min•🌡️ 375°F - 6
Layer each bottom bun half with a portion of thinly sliced roast beef, a spoonful of the caramelized onions, and 1-2 slices of Swiss cheese. Place the top bun halves on top of the assembled sliders.
⏱️ 5 min - 7
Bake the sliders in the preheated oven for 10-15 minutes, or until the Swiss cheese is bubbly and melted and the buns are lightly toasted and golden.
⏱️ 15 min•🌡️ 375°F - 8
Carefully remove the sliders from the oven. Serve immediately with the warm au jus for dipping and a side of the prepared horseradish aioli.
⏱️ 3 min