Mini Steak French Dips Recipe

Prepare steak

Pat the New York strip dry with paper towels. Slice the steak across the grain into thin strips about 1/4-inch wide so they easily fit inside mini rolls. Season both sides of the strips with 1 tsp salt and 1 tsp freshly ground black pepper.

Sear the steak

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Working in a single layer (do not overcrowd), sear the steak strips 1–2 minutes per side until they develop a browned crust and reach medium-rare to medium doneness (internal temp ~130–140°F / 54–60°C). Remove strips to a plate and tent with foil to rest for 5 minutes. Reserve any fond (browned bits) in the pan for the au jus.

Assemble rolls

Split the mini rolls horizontally but keep halves attached like sliders. Spread about 1/2 teaspoon of the garlic butter (see Garlic Butter section) on the cut face of each roll (both top and bottom if desired). Fill each roll with a portion of rested steak strips (about 2 oz steak per roll) and top with 1 oz (about 1 slice) Gruyère cheese. Close the rolls.

Melt cheese (optional)

Place assembled rolls on a baking sheet and broil on high, 4–6 inches from the element, just until the Gruyère melts and edges of the rolls are lightly toasted, about 1–2 minutes. Watch carefully to avoid burning. Alternatively, heat in a 350°F oven 5–7 minutes.

While the steak rests, combine 4 tablespoons softened unsalted butter, 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1 teaspoon lemon juice and a pinch of salt in a small bowl. Mix until smooth and set aside at room temperature so it stays spreadable. Use about 1/2 teaspoon per roll as directed above and reserve remaining garlic butter for serving or brushing the tops of rolls before broiling.

Using the skillet with the reserved browned bits from searing the steak, lower heat to medium and add 1 tablespoon unsalted butter. Add the finely chopped shallot and smashed garlic clove and cook until softened and fragrant, about 1–2 minutes, scraping up browned bits with a wooden spoon.

Pour in 3 tablespoons dry red wine to deglaze the pan, scraping any remaining fond, and simmer until reduced by half, about 1–2 minutes.

Add 2 cups beef stock, 1 teaspoon soy sauce or Worcestershire sauce, the thyme sprig and the bay leaf. Bring to a gentle simmer and cook 6–8 minutes to concentrate the flavors. Taste and season with salt and pepper as needed.

If you prefer a slightly thicker jus, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. While whisking the simmering jus, pour in the slurry and simmer 1 minute until the jus slightly thickens. Remove and discard the thyme sprig and bay leaf. Keep the au jus warm for serving.

Serve each mini steak French dip with a small ramekin (about 1/4 cup) of the red wine au jus for dipping.