Mini Steak French Dips Recipe

Prepare and cook steak

Pat the New York strip dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tablespoon neutral oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the steak and sear 3-4 minutes per side for medium-rare (internal temp ~130-135°F / 54-57°C), adjusting time for thickness. For an extra crust, press lightly and sear edges 30–45 seconds. Transfer steak to a cutting board and rest 5–8 minutes.

Slice steak and assemble sandwiches

While steak rests, slice it thinly across the grain into bite-sized strips for the mini sandwiches. Lightly toast split mini hoagie rolls cut-side down in the skillet or under a broiler for 1–2 minutes until just golden. Place a layer of sliced steak on the bottom half of each roll (about 2 oz steak per mini roll). Top steak with about 1 oz Gruyere (roughly 1 slice) per sandwich.

Melt cheese

Place assembled open sandwiches under a hot broiler for 1–2 minutes or return briefly to the warm skillet with a lid on to melt the Gruyere until bubbly and soft but not browned. Remove and close sandwiches.

While the steak rests or the cheese melts, combine 4 tablespoons softened unsalted butter, 2 tsp minced garlic, 1 tablespoon finely chopped parsley, 1 tsp lemon juice, a pinch of salt and pinch of black pepper in a small bowl. Stir to homogenous. Spread about 1/2 tablespoon garlic butter on the cut interior of each top roll (or brush on both cut sides if you prefer). If you like warm butter, briefly melt the mixture and brush it onto the rolls before closing.

Make the au jus while steak rests: In the same skillet used to sear steak (leave fond), reduce heat to medium and add 1 tablespoon minced shallot and smashed garlic clove. Sauté 30–45 seconds until fragrant, scraping browned bits with a wooden spoon. Pour in 1 cup dry red wine to deglaze, scraping pan and simmering until reduced by about half (3–5 minutes). Add 1 cup beef demi-glace and the thyme sprig, bring to a gentle simmer for 3–4 minutes until slightly thickened. Remove thyme and smashed garlic. Whisk in 1 tablespoon cold unsalted butter to finish and add 1 tsp salt and 1/2 tsp black pepper to taste. Keep warm in a small serving bowl.

Brush or spread any remaining garlic butter on sandwich exteriors if desired. Arrange mini steak French dips on a platter with the warm red wine au jus in small individual dipping bowls or one communal bowl. Serve immediately so sandwiches are warm and cheese is melted. Offer optional pickled pepperoncini or sliced pickles on the side for contrast.