23
INGREDIENTS
MAKES 12
- 3 tablespoons unsalted butter
- 1 medium onion thinly sliced
- 2 teaspoon fresh thyme minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 sweet rolls
- 10 slices provolone cheese
- 14 ounces sliced deli roast beef
- 1/2 cup unsalted butter melted
- 1 & 1/2 tablespoons dried onion soup mix
- 1 packet au jus gravy mix
- 3 cups water
- fresh chopped parsley for garnish optional
INSTRUCTIONS
-
-
In a large skillet over medium heat, melt the butter.
-
Add the onions and coat in the butter. Cook, stirring occasionally, for about 12-15 minutes until the onions are soft and browned but not burnt.
-
Add the thyme, salt, and pepper, stir to combine, take off the heat, and set aside.
-
Preheat the oven to 350°F.
-
Take the rolls out of the package, leaving the rolls intact.
-
Take a large knife and slice the rolls across so you have the tops and bottom separated.
-
Place the bottom, cut side up into an 11×7 baking dish.
-
Top with half of the cheese.
-
Add the roast beef.
-
Top with the onions, spreading them out.
-
Add the remaining cheese, then add the tops of the rolls on top.
-
In a small bowl stir together the melted butter and onion soup mix.
-
I like to brush this mixture on top of the rolls to make sure it’s evenly distributed but you can just pour the butter sauce on top.
-
Cover loosely with foil, you want to make sure the foil is not touching the tops of the rolls and bake for 25 minutes.
-
Take the foil off and bake an additional 5 minutes to brown the rolls.
-
While the rolls are baking, prepare the au jus per the package directions with the water.
-
Serve the rolls with an optional garnish of parsley and au jus on the side for dipping.
-
