Grilled Onion and Roast Beef Sliders

Prep 15 min
Total 45 min
Ingredients 7
Servings 4

Thinly shaved deli roast beef works best for this recipe and helps keep the roast beef tender in these adorable sliders! MORE+ LESS-

By Pillsbury Kitchens

Updated November 5, 2018

Make with

Pillsbury Bread

Ingredients

can (11 oz) Pillsbury™ refrigerated French bread

small yellow onion

tablespoon canola or vegetable oil

Salt and pepper

oz shaved deli roast beef

slices provolone cheese, quartered

tablespoons spicy brown mustard

Steps

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1

Heat oven to 350°F. Remove dough from can. Cut crosswise into 8 pieces. Place pieces, cut side down, on ungreased cookie sheet. Bake 16 to 18 minutes or until golden brown.
2

Meanwhile, heat grill or grill pan over medium heat. Peel onion. Cut onion into 1/4-inch slices. Keeping slices intact, brush slices with oil. Sprinkle with salt and pepper.
3

Place onion slices on grill or grill pan. Cook 15 minutes, turning once very carefully, until onions are tender and charred on the outside.
4

Cut each roll in half horizontally. Top bottoms of rolls with roast beef and 1 piece cheese. Place onions on top of cheese. Spread mustard on cut side of roll tops. Top sandwiches with roll tops. If desired, place rolls back on cookie sheet, and bake 5 minutes to melt cheese and warm roast beef.

Expert Tips

Use shaved deli turkey or ham in place of the roast beef to mix things up.
Not a fan of spicy mustard? Swap out the spicy mustard for regular yellow mustard or mayonnaise.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 16%
Saturated Fat 4g 19% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 1250mg; 52%
Potassium: 125mg; 4%
Total Carbohydrate: 39g; 13%
Dietary Fiber 0g 0% Sugars 2g
Protein: 18g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;