Mini Steak French Dips Recipe

Prepare steak

Pat the New York strip steak dry with paper towels. Trim any thick fat if desired. Slice the steak across the grain into thin 1/4-inch strips — this will yield tender bites for the mini sandwiches. Season the strips evenly with kosher salt, black pepper and garlic powder.

Sear steak

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Add the steak strips in a single layer (work in batches if needed to avoid crowding). Sear for 1–2 minutes per side until nicely browned but still medium-rare to medium (internal temp ~130–135°F / 54–57°C). Remove cooked strips to a plate and tent with foil to rest while you prepare other components.

Make garlic butter

In a small bowl, combine the softened unsalted butter with minced garlic, chopped parsley, lemon juice and 1 teaspoon salt. Mix until homogenous. Keep at room temperature so it’s easily spreadable but refrigerate briefly if it becomes too soft.

Toast rolls

Heat a separate skillet or griddle over medium heat. Lightly brush the cut sides of the mini rolls with neutral oil or a little butter. Toast cut sides down until golden and crisp, about 1–2 minutes. Spread a thin layer of the garlic butter on the toasted cut sides of each roll.

Sauté aromatics

Using the same pan you seared the steaks (leave any fond in the pan), reduce heat to medium and add the finely minced shallot. If pan is dry, add a teaspoon of oil. Sauté until softened and translucent, about 1–2 minutes.

Deglaze with wine

Pour in the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Simmer au jus

Add the beef stock, Worcestershire sauce and thyme sprig. Bring to a simmer and cook for 6–8 minutes to concentrate flavors. Remove the thyme sprig, then whisk in the cold 1 tablespoon butter to give the jus a glossy finish. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting as needed. Keep the jus warm for serving.

Assemble mini dips

Preheat oven broiler to high or set oven to 400°F (200°C). On each buttered roll bottom, place a small handful of sliced steak strips (about 1.5–2 oz steak per sandwich). Top the steak with a thin layer of gruyere (about 1 oz per sandwich). Place assembled sandwiches on a baking sheet, then broil or bake just until the cheese melts and bubbles, about 1–2 minutes under the broiler or 3–4 minutes at 400°F. Watch carefully to avoid burning.

Serve

Arrange the mini French dips on a platter with small ramekins of hot red wine au jus for dipping. Serve immediately so the rolls stay warm and the cheese remains melty. Provide extra au jus to taste.