French Dip Sliders | Recipeish | Gustus Vitae

Yield: 12 Sliders
Time Estimate: 1 Hour.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

A French dip is a great sandwich anytime of the year - a French dip slider is all that and more. These sliders are perfect game-day food, great for feeding a mob of hungry kids, and our favorite, just to share with your partner, outdoors with a cold one and some kettle chips.  


  • Drizzle olive oil over steaks, then rub all over with just over half a tin of Garlic Truffle Steak Rub.
  • Pop in the fridge, and marinate for about 2 hours.
  • Peel onions, and dice into long, fine strands.
  • Pour beef stock into a saucepan, and bring up to a boil, before reducing down to a simmer. Cook, uncovered, for 1 hour, to reduce stock by 1/2 - 2/3rds.
  • Preheat oven to 400F.
  • Bring a cast iron pan up to high heat, and add 2 Tbs butter. Toss in onions, along with remainder of Garlic Truffle Steak Rub, and cook until onions begin to caramelize - around 8 minutes.
  • Remove steaks from the fridge, and place in a ceramic baking dish, like this handsome one.
  • Roast in the oven until the steaks have an internal temp of 125F - around 10 minutes. Remove, and rest for 5 minutes. Thinly slice steaks into strips, discarding any fat.
  • Melt 2Tbs of butter, and brush a bit onto the bottom of rectangular baker.
  • Slice sliders in half, placing bottom half in the baker, and spread with horseradish paste.
  • Layer steak strips on top of horseradish, followed by caramelized onions, and finally provolone cheese, and crown the sliders.
  • Brush butter across the tops of the sliders, and season generously with Everything But The Avocado Toast Seasoning.
  • Return to oven and cook for 8 minutes, when is cheese is well melted but not yet showing any brown splotches.
  • Pour off reduced beef stock into small saucers, and serve alongside sliders.
  • Serve, dip, and devour.

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