Food Recipes Appetizers Sliders French Onion Roast Beef Sliders 5.0 (3) 2 Reviews These roast beef sandwiches are anything but ordinary, thanks to crunchy Frenched onions and Gruyère cheese. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms. Food & Wine's Editorial Guidelines Updated on October 28, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS Active Time: 10 mins Total Time: 35 mins Servings: 6 Jump to recipe There’s something just universally likeable about warm cheesy sliders, so it’s no surprise that they were an instant hit in the Food & Wine test kitchen. The sweetness of the onions complements the sweetness of the pillowy Hawaiian rolls, while the savory, meaty roast beef makes these feel hefty and satisfying. Slices of Gruyère cheese deliver a nutty, umami-packed flavor. The rolls get nicely toasted in the oven, which offers a crisp bite. Since they’re shareable by nature, these rolls are a great party food for Game Day, tailgate or potluck. Frequently Asked Questions What cheese goes well with roast beef? Any savory, meltable cheese works well with roast beef, especially these warm sliders. For meltable, choose something such as gouda or fontina. For a savory, sharp bite, go for cheddar or Gruyère. If you want something funky that can hold its own against the rich beef, try blue cheese. What rolls can you use instead of Hawaiian rolls? Slider buns are approximately 2 1/2" in diameter versus the standard burger bun which is 4 1/2" in diameter. We like Hawaiian rolls because they are very soft and lightly sweet but any small burger bun will work here. Notes from the Food & Wine Test Kitchen For an easy party-friendly appetizer, use deli-sliced roast beef. If you are using another brand of roll that doesn’t fit in a nine-inch square pan, use a 9x13 pan instead. Be sure to slice your cheese nice and thinly so that it melts quickly. A y-peeler makes it easy to shave thinly if you’re not so confident with your knife skills. Alternatively, you could shred the cheese on a box grater. Suggested pairing Serve with a light and bright Beaujolais such as a 2021 Chateau du Moulin-a-Vent Moulin-a-Vent. Make ahead Prepare the Frenched onions up to three days in advance and store in an airtight container. Assemble the sliders through step 2 and store them, covered, in the fridge for up to one day before baking. Store leftovers in the fridge for up to two days. Reheat, covered, in the oven, until warmed through. Cook Mode (Keep screen awake) Ingredients 1 (12-ounce) package Hawaiian sweet rolls (such as King’s Hawaiian) 6 tablespoons unsalted butter, softened 2 teaspoons dried minced onion 1 teaspoon fresh thyme leaves 1/8 teaspoon black pepper, plus more to taste 8 ounces thinly sliced deli roast beef Frenched Onions 4 ounces thinly sliced Gruyère cheese 1/4 teaspoon flaky sea salt Directions Preheat oven to 350°F. Keeping sheet of rolls intact, cut in half crosswise, separating top buns from bottom buns. Place bottom buns in a 9- x 9-inch baking pan, cut side up. Set aside top buns. Stir together butter, dried onion, thyme leaves, and pepper in a small bowl. Spread half of the butter mixture evenly over bottom buns; top evenly with roast beef, Frenched onions, and Gruyère slices. Place top buns over Gruyère. Spread remaining butter mixture evenly over top buns; sprinkle with flaky sea salt. Cover pan tightly with aluminum foil. Bake sliders until Gruyère is melted, about 20 minutes. Uncover and bake until top buns are lightly toasted, 5 to 8 minutes. Transfer sliders to a serving platter. Serve hot. Originally appeared in Food & Wine magazine, November 2024 Rate It Print