• 2 tablespoons unsalted butter softened
• 12 Turano Mini French Rolls
• 1 pound deli roast beef
• 12 slices provolone cheese divided
• Optional: 1-½ cups French fried onions

Butter
• 8 tablespoons unsalted butter
• 1 packet au jus mix divided
• 1 teaspoon Worcestershire sauce
• 1 tablespoon sesame seeds
• ¾ teaspoon dried minced garlic
• ½ teaspoon onion powder

① Preheat the oven to 350°F (175°C). Spread 2 tbsp butter all over 9x13-inch baking pan. Line pan with parchment paper.
② Using a serrated bread knife, slice the Turano Mini French Rolls in half horizontally. Place the bottom half of the rolls in the prepared pan.
③ Layer with 6 slices of cheese, roast beef, optional french-fried onions, remaining 6 cheese slices and top slab of rolls.
④ In a small microwave-safe bowl, melt butter. Add 1 tbsp of au jus mix plus remaining butter ingredients. Whisk until well combined. Spread mixture evenly over tops of Mini French Rolls and sides (use about ¾). Refrigerate any leftovers for later use on steak or bread.
⑤ Bake the sliders uncovered until the cheese is gooey and tops of rolls are golden brown, about 15-20 minutes.
⑥ For au jus, heat remaining packet in a small saucepan over medium heat. Add cold water (whatever is indicated on package) and whisk. Bring to a boil, then simmer until slightly thickened.
⑦ Remove and cut sliders into squares, along the roll divisions, with a very sharp knife. Serve au jus with the sliders.