BEST ROAST FOR FRENCH DIP RECIPES

Steps:

• Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage.  Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°.
• Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.
• When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes. 
• Serve with jus on the side for dipping.

Steps:

• Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme.Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. Serve sliders with au jus for dipping.