Ingredients

1 package King’s Hawaiian Savory Butter Rolls

1/4 cup mayonnaise

1 tablespoon cream-style horseradish (Inglehoffer recommended)

1/2 pound provolone or Swiss cheese, thinly sliced

1/2 pound deli roast beef, thinly sliced

1/2 cup caramelized onions

4 tablespoons unsalted butter, melted

1 teaspoon Worcestershire sauce

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 tablespoon chopped fresh flat-leaf parsley, plus more for garnish

2 cups beef broth or stock

2 tablespoons unsalted butter

1 large garlic clove, minced

1 1/2 tablespoons all-purpose flour (optional)

1 tablespoon Worcestershire sauce

1-2 teaspoons Better Than Bouillon Reduced Sodium Roasted Beef Base (optional)

1 teaspoon fresh thyme or 1/4 teaspoon dried

Kosher salt and freshly ground black pepper (including 1/4 teaspoon for jus)

Instructions

Step 1: Slice the rolls horizontally with a serrated knife into tops and bottoms. Arrange cut sides up on a baking sheet. Broil on high with the oven rack about 6 inches from the element until lightly toasted, 1-2 minutes. Watch carefully to avoid burning.

Step 2: Preheat oven to 350°F and place the rack in the middle. Lightly spray a rectangular baking dish (at least 10.5×7.5 inches). Place the bottom roll halves toasted side up in the dish.

Step 3: In a small bowl, mix mayonnaise and cream-style horseradish. Spread half over the bottom rolls.

Step 4: Layer half the cheese over the horseradish mayo, followed by all roast beef and caramelized onions, then the remaining cheese. Spread the rest of the horseradish mayo on the toasted roll tops and place them on top of the cheese layer.

Step 5: Combine melted butter, Worcestershire sauce, garlic powder, onion powder, and chopped parsley. Brush this mixture on the tops and sides of the sliders, letting excess drip into the baking dish.

Step 6: Cover the dish with foil and bake for 20 minutes until heated through and cheese is melted. Remove foil and bake 5-8 more minutes until tops are golden and crisp.

Step 7: Let sliders rest for a few minutes before slicing into individual servings. Garnish with extra parsley if desired.

Step 8: To make the jus, melt butter in a saucepan over medium heat. Add minced garlic and cook 1-2 minutes until fragrant.

Step 9: Stir in flour (if using) and cook 1-2 more minutes. Gradually whisk in beef broth, Worcestershire sauce, thyme, and 1/4 teaspoon black pepper.

Step 10: Bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally. Taste and add bouillon base if needed for more flavor. Season with salt and pepper.

Step 11: Strain the jus through a fine mesh sieve and discard solids. Keep warm and serve alongside sliders for dipping.

Tips & Variations

Use provolone or Swiss cheese depending on your preference for a milder or slightly nutty flavor.

For extra richness, brush more butter mixture on during baking to soak the rolls thoroughly.

If you don’t have caramelized onions, sauté sliced onions slowly in butter until golden brown for best results.

Try adding sliced pickles or a dash of hot sauce inside the sliders for a tangy twist.

The all-purpose flour in the jus thickens it slightly but can be omitted for a lighter dip.

FAQs

Can I make these sliders ahead of time?

Yes, you can assemble the sliders a few hours ahead and refrigerate them covered. Bake just before serving to keep the rolls fresh and the cheese melted.

What is the best beef broth to use for the jus?

A rich, flavorful beef broth or stock is best for the jus. If using store-bought broth, adding the beef base enhances the depth of flavor. Homemade stock works wonderfully if you have it.