09/02/2026
ERIK’S TABLE
We spend plenty of time cooking in our kitchen for you. We also know you can’t eat here for lunch and dinner every day. I thought it might be fun to occasionally help with what you’re cooking in yours.
Welcome to Erik’s Table!
Every recipe will feed a group of four, use ingredients you can find at a regular grocery store, and cost between $20 and $40.
(If you’re interested in posts like this like, comment and/or share to let me know!)
First up:
FRENCH ONION ROAST BEEF SLIDERS
WITH SEASONED POTATO WEDGES
Serves: 4
Total time: About 45 minutes
WHAT YOU’LL NEED
For the sliders:
• 1 package of 12 slider rolls
• 1 pound sliced roast beef
• 8 slices provolone cheese
• 1 large yellow onion, thinly sliced
• 1 cup beef broth
• 4 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper
For the potato wedges:
• 2½ pounds russet potatoes
• 2 tablespoons cooking oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper
(You made it this far, it looks like a lot. I promise this is easy. With patience anyways)
LET’S DO THE THINHG
1. Heat your oven to 425 degrees.
2. Cut the potatoes into wedges. Toss them with oil, garlic powder, paprika, salt, and pepper.
3. Spread them on a baking sheet and place them in the oven.
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1. While the potatoes cook, melt 2 tablespoons of butter in a skillet. Add the sliced onion and cook until soft and golden. Should shrink up a lot. (this takes the longest, keep it on a medium heat, should take at least 30 minutes. If the onions turn black too hot, if water forms in the pan too cold.)
2. Add the beef broth and Worcestershire sauce. Let everything simmer until most of the liquid has cooked away. Taste and add salt and pepper if needed.
3. Slice the slider rolls in half without separating them. Place the bottom half in a baking dish.
4. Layer on the roast beef, cooked onions, and provolone. Add the tops of the rolls.
5. Melt the remaining butter and mix in the garlic powder. Brush it over the tops of the rolls.
6. After the potatoes have cooked for about 20 minutes, lower the oven to 375 degrees. Flip the potatoes and place the sliders in the oven.
7. Cover the sliders loosely with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and the tops are golden.
(LOOK YOU MADE IT THE END! Or did you just skip past everything? It’s a recipe, Rick and Morty aren’t going to show up in this post…yet)
Serve three sliders per person with a pile of potato wedges.
Dinner for four. One pan of sliders. No culinary degree required.
ERIK’S SHORTCUT
You can switch it up, and heat up the roast beef in some Wagner’s BBQ Sauce with cheddar cheese have a great beef and cheddar.
ERIK’s SECOND SHORTCUT want to save a lot of time? Don’t mind a cold sandwich? Skip the heating everything up. Skip the onions. Buy some French onion dip and smear that on the bread. Cheap, easy and super good.
