French Dip Sliders | Recipeish | Gustus Vitae
Time Estimate: 1 Hour.
Storage Notes: Best if enjoyed immediately.
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.
- 2 Ribeye steaks
- 1 Tbs extra virgin olive oil
- 1 Pack sweet rolls (12)
- 2 Large white onions
- 1 Full Tin Garlic Truffle Steak Rub
- 4 Tbs unsalted butter
- 4 Tbs prepared horseradish paste
- 10 Slices provolone cheese
- 4 Cups beef stock
- 1 1/2 Tbs Everything But The Avocado Toast Seasoning
- 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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