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Perfect for feeding a crowd, my French Onion & Asiago Beef Sliders will win game night! Slider rolls are filled with tender roast beef, caramelized onions and sharp Asiago cheese then topped with melted Chef Shamy Gourmet French Onion Butter and baked to melty, golden perfection. (Thanks to Chef Shamy Gourmet for sponsoring this post and providing me with several of their delicious butters to taste!).
Sliders have quickly become one of my favorite things to make when having company over. They are fun for the kids (mini sized!) and you can really play around with the flavors. I was inspired by Chef Shamy’s French Onion Butter when I created these Caramelized Onion & Asiago Roast Beef Sliders. Asiago cheese is so delicious and nutty and it really blends well with the beef.
I used the French Onion Butter to caramelize the onions in the first step of this recipe. Caramelizing the onions adds a subtle sweetness to these sandwiches. The process takes a little longer but it’s oh so worth it.
You can chop them or leave them in bigger pieces like I did; it’s completely a personal preference. Once they are nice and golden brown, add the meat and some beef broth and Worcestershire sauce. and let that beautiful mess simmer for several minutes to let the flavors blend. There will be some liquid still in the pan, so be sure to use a slotted spoon or tongs to remove the meat and add it to the slider buns. While there’s tons of flavor in those juices, you don’t want them leaving your sliders a soggy mess!
If you like, reserve the liquid for dipping the sliders in later!
Stuff all the meaty goodness, topped with a generous amount of fresh Asiago cheese, between the slider buns. Brush the tops with some melted French Onion Butter (the same butter you used to cook the onions – this stuff is so versatile!) and sprinkle on some more Asiago and some fresh chopped parsley.
A little tip for getting the shredded cheese on top – use a microplane and grate right over the top just like they do in restaurants! The cheese is evenly distributed and doesn’t get stuck together in your hands!
And then watch that butter and cheese turn to melty, golden brown perfection!
So why Chef Shamy Gourmet Butter? Well, for starters, it tastes GOOD. This French Onion Butter was the second of their flavors that I tried and I am totally hooked. It’s got notes of sweet onion and chives plus a creamy nuttiness from the fresh grated Asiago cheese. But you have to read the story behind the brand, that started with the gift of garlic butter. They only use real butter and no GMOs, oils, or margarines. There are several flavors to choose from, like Cinnamon Brown Sugar Honey Butter, Parmesan Basil Garlic Butter, and more!
Want to know how you can get your hands on Chef Shamy Butters? You can find them doing road shows at Sam’s Club (find dates on their website), and they are also available for purchase at Bristol Farms and on Amazon. And be sure to check them out on Facebook and Instagram!
Caramelized Onion & Asiago Beef Sliders
Ingredients
- 2 tablespoons Chef Shamy French Onion Butter
- 1 large yellow onion
- 12 Slider buns mini burger buns
- 1 pound deli sliced roast beef the more rare, the better
- 1/2 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 cup fresh Asiago cheese shredded
Topping:
- 3 tablespoons Chef Shamy French Onion Butter melted
- 1 tablespoon fresh chopped parsley
- 1 tablespoon finely shredded Asiago cheese
Instructions
- Melt 2 tablespoons of Chef Shamy French Onion Butter in a large skillet over medium heat. Add the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized (softened and browned), about 25-30 minutes. *Tip-If the onions start to become dry or burnt, add a little bit 1-2 tablespoons of water to the skillet - I had to do this twice. You can also try turning down the heat a bit.
- Preheat oven to 350 degrees.
- Thinly slice the roast beef into strips and add them to the skillet. Stir in the beef broth and Worcestershire sauce. Bring to a simmer over medium heat and cook for 5 minutes. Drain off any excess liquid (you don't want it soaking into the slider buns and making them mushy).
- Separate the buns in half so you have a “slab” of tops and a “slab” of bottoms; don't pull the rolls apart and slice individually because you want to keep them connected. Lay the bottom buns out in a 13x9-inch baking dish.
- Using a slotted spoon to drain any excess liquid, evenly arrange the meat mixture over the bottom buns. Sprinkle the shredded Asiago cheese evenly over the meat. Cover with the top slab of buns.
- Brush the tops of the slider buns with the melted French Onion Butter. Sprinkle on 1 tablespoon of finely shredded Asiago cheese and chopped parsley.
- Bake in the preheated oven for 20 minutes, or until cheese is melted and tops are lightly browned.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
*This post may contain affiliate links which won’t change your price but will share some commission.
Love these Caramelized Onion & Asiago Roast Beef Sliders? Here are some more delicious options for you to try:
Buffalo Ranch Chicken French Bread Pizza
Shredded Chicken Parmesan Sandwich
Barbecue Chicken Biscuit Sandwiches
One Pan Cheesy Beef & Tomato Pasta
For all sandwiches go HERE, for all entrees go HERE and for the Recipe Index go HERE.
Wow! I looked up the butter from your recipe. It went to Amazon. $21.00 for 2 10 oz. containers! That’s a little rich for butter.
It’s a gourmet flavored butter so it’s going to cost more than regular butter. You could make your own flavored butter if you like.
I’ve made these several times..they are great! Didn’t have the butter but mixed garlic powder in regular melted butter. Love your recipes.
So glad you enjoyed it!
Your golden brown will be my aim when i try this recipe! Really perfection!