• 8 Turano Mini French Rolls
• 1 lb roast beef, thinly sliced or shaved (homemade, leftovers, or deli)
• 2 tbsp butter, divided
• 1 cup crispy fried onions
• 2 medium onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 12 provolone cheese slices
• 1/2 cup mayonnaise
• 2 tbsp prepared horseradish (adjust to taste)
• 1 tsp Dijon mustard
• 1-2 cups arugula
• 4 tbsp butter, melted
• 1 tsp dried minced onion
• ½ tsp garlic powder

① Preheat: oven to 350 degrees.
② Caramelize the onions: In a medium skillet, melt 1 tbsp butter over medium-low heat. Add the sliced onions, sugar, and salt. Cook slowly, stirring occasionally, for 20–25 minutes until soft and golden brown. Set aside.
③ Make the horseradish sauce: In a small bowl, mix mayonnaise, horseradish, and Dijon mustard until smooth. Adjust horseradish to your preferred spice level.
④ Prepare the buns: Slice the Turano Mini French Rolls in half, separating the tops and the bottoms. Then place the bottom halves in a 9x13-inch baking dish.
⑤ Warm the beef: If needed, gently warm the shaved beef in a skillet or in the oven at 300°F for 5–10 minutes.
⑥ Assemble the sliders: Layer slices of cheese on the bottom bun. Top with a generous layer of shaved beef.
⑦ Spread a layer of horseradish sauce on top of the beef. Add caramelized onions and the top halves of the rolls.
⑧ Melt the cheese: Over the baking dish with foil and place the assembled sliders in the oven until the cheese has melted (15-20 minutes). Remove the foil and toast for 5 more minutes.
⑨ Serve: Remove the top buns, add the crispy fried onions, arugula, then place the top buns on each slider and serve warm.