French Dip Pinwheels

Instructions

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
2. To make the caramelized onions, in a large skillet, melt the butter over medium-low heat. Add the onions and season them with salt to taste. Cook the onions, stirring occasionally, until they are dark brown, about 20 to 25 minutes. Once they are dark brown, stir in the Worcestershire sauce and thyme leaves. Continue to cook until the thyme becomes fragrant, about 1 to 2 minutes. Turn off the heat and set them aside.
3. To assemble the pinwheels, arrange the roast beef over the puff pastry in a single layer. Top it with a layer of the provolone and the caramelized onions.
4. Roll the puff pastry into a tight log. Set the log seam side down onto a cutting board. Using a large serrated knife, cut the log into ¾-inch pieces. Transfer the pinwheels onto the baking sheet, cut side up. Using a pastry brush, brush the tops and sides of each pinwheel with the egg wash.
5. Bake the pinwheels until they are golden, about 17 to 20 minutes.
6. While the pinwheels are baking, to make the dipping sauce, in a large skillet over medium-high heat, melt the butter. Add the garlic and cook, stirring, until it is fragrant, about 30 seconds. Stir in the beef broth and bring it to a simmer. Stir in the Worcestershire sauce, Dijon mustard, and thyme leaves.
7. Serve the pinwheels immediately with the dipping sauce.