French dip sliders with au jus

Melt about 1 tbsp butter with a little olive oil in a skillet.

Thinly slice a medium yellow onion into half moons and cook until it cooks down and takes some color, about 8 minutes, adding a splash of water if needed; turn off the heat and let sit a couple of minutes.

Preheat the oven to 375.

Take the 12 rolls out in one piece and slice across horizontally.

Spread a little yellow mustard on the bottom, then lay on a few slices of provolone.

Season the warm onions with garlic and herb seasoning.

Layer about 3/4 lb very thinly sliced roast beef, scatter the onions over, then more cheese to hold the top on; replace the top.

Mix melted butter with a pinch of garlic and herb seasoning and a dash of Worcestershire; brush evenly over the top.

Cover with foil and bake at 375 for 15 minutes covered.

Uncover and bake another 5 to 10 minutes until golden, the top crispy and the cheese melted.

For the au jus, whisk the au jus mix into water, add a couple dashes of Worcestershire, and cook on the stove a couple of minutes until thickened.

Let the sliders sit 2 minutes before serving with the au jus.