French Dip Sliders | Recipeish | Gustus Vitae

• Drizzle olive oil over steaks, then rub all over with just over half a tin of Garlic Truffle Steak Rub.
• Pop in the fridge, and marinate for about 2 hours.
• Peel onions, and dice into long, fine strands.
• Pour beef stock into a saucepan, and bring up to a boil, before reducing down to a simmer. Cook, uncovered, for 1 hour, to reduce stock by 1/2 - 2/3rds.
• Preheat oven to 400F.
• Bring a cast iron pan up to high heat, and add 2 Tbs butter. Toss in onions, along with remainder of Garlic Truffle Steak Rub, and cook until onions begin to caramelize - around 8 minutes.
• Remove steaks from the fridge, and place in a ceramic baking dish, like this handsome one.
• Roast in the oven until the steaks have an internal temp of 125F - around 10 minutes. Remove, and rest for 5 minutes. Thinly slice steaks into strips, discarding any fat.
• Melt 2Tbs of butter, and brush a bit onto the bottom of rectangular baker.
• Slice sliders in half, placing bottom half in the baker, and spread with horseradish paste.
• Layer steak strips on top of horseradish, followed by caramelized onions, and finally provolone cheese, and crown the sliders.
• Brush butter across the tops of the sliders, and season generously with Everything But The Avocado Toast Seasoning.
• Return to oven and cook for 8 minutes, when is cheese is well melted but not yet showing any brown splotches.
• Pour off reduced beef stock into small saucers, and serve alongside sliders.
• Serve, dip, and devour.

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