Mini Steak French Dips - Half Order recipe served on a plate, by Pekin the Chef
Jun 04 2026
Restaurants›JOEY Kelowna›Mini Steak French Dips - Half Order Recipe

Mini Steak French Dips - Half Order Recipe

Inspired by JOEY Kelowna
Time30m
Serves2

carved new york strip, gruyere cheese, garlic toast, au jus pour over

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Steak

Season the New York Strip Steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes per side for medium-rare. Remove from heat and let rest.

2

Make the Au Jus

In the same skillet, add beef broth and Worcestershire sauce. Bring to a simmer, scraping the bottom of the skillet to incorporate any browned bits. Let simmer for about 10 minutes to reduce slightly.

3

Prepare the Garlic Toast

Preheat the oven to 400°F (200°C). Slice the baguette in half lengthwise. Mix minced garlic with a little olive oil and spread over the bread. Place on a baking sheet and toast in the oven for about 5-7 minutes, or until golden.

4

Assemble the Dips

Thinly slice the rested steak and layer on the toasted garlic bread. Top with shredded Gruyere cheese. Place under the broiler for 1-2 minutes until the cheese is melted and bubbly.

5

Serve

Serve the mini steak sandwiches with au jus for dipping.