Canadian
Frenchie Dipped Sliders (Québec Style)
Les sliders français font fureur lors d'événements sportifs, de soirées à domicile et même d'une soirée romantique avec votre conjoint. Servir avec du jus ou du jus de bœuf. Roast beef, caramelized onions and Québec attitude in slider form.
What It Is
Les sliders français font fureur lors d'événements sportifs, de soirées à domicile et même d'une soirée romantique avec votre conjoint. Servir avec du jus ou du jus de bœuf. Roast beef, caramelized onions and Québec attitude in slider form.
Origin
The Dinner by the Minute source lists the origin as: Canada (Montreal, Quebec).
Fun Fact
French dip sandwiches were invented in Los Angeles, not France — the "French" most likely just refers to the bread. Québec's own beef dip culture leans darker and more peppery, which is the diplomatic way two cities have of refusing to agree on gravy.
Ingredients
- 12 slider buns, halved
- 2 large onions, thinly sliced
- 1/4 tsp garlic powder
- 2 sprigs thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb deli roast beef
- 12 slices provolone cheese
- 2 tbsp unsalted butter, melted
- 1 tbsp finely chopped parsley
Steps
- Preheat oven to 350°F. Place bottom halves of the slider buns in a large baking sheet. Que diable! Although the French Dip Sandwich is not French, the inventor, Philippe Mathieu was. In 1918, Philippe owned the still existing delicatessen and sandwich shop called Philippe the Originalin Los Angeles. It is considered one of Los Angeles’ oldest restaurant still in business today. So take that France, maybe it should be called, The "American dip"
- Melt butter in a large skillet over medium-high heat. Stir in onion and thyme sprigs. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden, about 5 minutes. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized, about 10 to 15 minutes more. Remove from heat.
- Build the sliders. Top the slider buns with roast beef and cheese, then cover with caramelized onions. Place the remaining halves of the slider buns on top. Brush the tops of the slider buns with melted butter. Sprinkle with garlic powder, sea salt and parsley. Bake until the cheese is melted and the sandwiches are warmed through,10 to 15 minutes.
- Meanwhile, make au jus. Melt butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Add beef stock, worcestershire sauce and thyme. Season with salt and pepper. Simmer for 10 minutes or until reduced slightly. Serve sliders warm with au jus or beef gravy for dipping.
Notes
Toast the buns lightly before assembling — a soft bun against hot jus turns to mush faster than you'd think.
Substitutions
Swap slider buns for small dinner rolls or brioche buns if that's what's on hand. Sweet onion works better than yellow if you want less bite. No fresh thyme? A pinch of dried does the job, just use a third of the amount.
Storage
Store the onions and jus separately from the assembled sliders if you're making ahead — soggy bread is the only real enemy here. Refrigerate both for up to 3 days and reheat the jus before dipping.
Freezing
Not stated in the cookbook. Freeze cooked meat or filling separately when practical; assembled sandwiches with lettuce, tomato or creamy sauces are poor freezer citizens.