Mini Steak French Dips Recipe

Prep steak

Remove the New York strip from the refrigerator 20–30 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Season both sides of the steak evenly with kosher salt, freshly ground black pepper, and garlic powder. Rub with 1 tablespoon olive oil to help form a crust.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the steak and sear without moving for 3 minutes to develop a brown crust.

Flip and sear the other side for 2–3 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness. Remove steak to a cutting board and tent loosely with foil. Rest 8–10 minutes.

After resting, slice the steak thinly against the grain into bite-sized pieces appropriate for the mini rolls (about 1/4-inch slices). Keep warm.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

In a small saucepan or microwave-safe bowl, melt 4 tablespoons unsalted butter. Stir in the minced garlic, chopped parsley and 1 teaspoon fine sea salt. Allow to sit 2 minutes so garlic flavors infuse the butter.

Brush the cut sides of the mini rolls with garlic butter. Place rolls cut-side up on the prepared baking sheet and toast in preheated oven 5–7 minutes until edges are golden and butter is absorbed. If desired, brush tops once more with the remaining garlic butter after removing from oven.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot and cook 1–2 minutes until softened and translucent, not browned.

Pour in 1 cup dry red wine and 2 cups beef stock. Add the thyme sprig and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer and reduce by about one-third, 8–10 minutes, to concentrate flavor.

At the end of reduction, remove the thyme sprig. If you want a slightly thicker, glossy jus, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the simmering jus. Simmer 1–2 minutes until slightly thickened.

Turn off heat and whisk in cold butter cubes until melted and the sauce is glossy. Taste and season with salt and black pepper as needed. Keep warm for serving.

Preheat broiler to high (if using broiler method) or keep oven at 375°F (190°C) if finishing in the oven.

If desired, lightly spread 1/4 teaspoon Dijon mustard on the bottom halves of the toasted rolls for a subtle tang.

Divide the sliced steak evenly among the 8 rolls, layering meat on the bottom half of each roll.

Top the steak on each roll with about 1 ounce (by weight) of Gruyère (approx. thin slices or a small handful of shredded cheese per roll).

Place assembled sandwiches on the baking sheet and broil 1–2 minutes, watching closely, until the cheese melts and begins to bubble. Alternatively, return to the 375°F oven for 3–4 minutes until cheese melts.

Remove from oven, close sandwiches with top halves of rolls, and transfer to a serving platter. Serve immediately with warm red wine au jus in small dipping bowls alongside.