Mini Steak French Dips Recipe

Prep and rest steak

Pat the New York strip dry with paper towels. Combine 1.5 tsp salt, 1 tsp black pepper and 0.5 tsp garlic powder and rub evenly over both sides of the steak. Let the steak sit at room temperature 20–30 minutes while you prepare other components.

Sear and rest steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil and swirl. Sear the steak 2–3 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), or longer for desired doneness. If steak is thick, sear edges 30–60 seconds. Remove steak to a cutting board and tent loosely with foil; rest 8–10 minutes.

Slice steak

Slice the rested steak thinly against the grain into pieces sized to fit the mini rolls (about 1/8–1/4 inch thick). Keep warm.

Assemble sandwiches

Split each mini French roll horizontally but keep base and top attached if preferred. Butter cut sides with a little of the melted butter reserved for toasting. Layer warm sliced steak on the bottom half, top with 1 oz (approx.) Gruyère per sandwich, and close the roll.

Melt cheese (optional step)

Place assembled sandwiches on a baking sheet and broil 1–2 minutes or bake at 375°F (190°C) for 3–5 minutes just until Gruyère melts and edges are golden. Watch closely to avoid burning.

In a small bowl, combine 4 tablespoons softened butter, 2 cloves grated garlic, 1 tablespoon chopped parsley, 1/2 teaspoon lemon juice and 1/4 teaspoon salt. Mix until smooth and combined. Spread a thin layer on the inside cut faces of rolls before toasting, or reserve some to brush on tops after toasting.

Sauté aromatics

In a small saucepan over medium heat, warm 1 teaspoon vegetable oil. Add 1 tablespoon minced shallot and 1 clove minced garlic and sauté until softened and fragrant, about 1–2 minutes; do not brown.

Deglaze and reduce

Pour in 1/2 cup dry red wine to deglaze the pan, scraping any browned bits. Simmer until reduced by about half, roughly 3–5 minutes.

Build the jus

Add 1 cup beef demi-glace (or beef stock) and 1/2 cup beef bone broth (or additional stock) and 1 teaspoon fresh thyme. Bring to a gentle simmer and reduce 6–8 minutes until slightly thickened and flavorful. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Finish with butter

Off heat, whisk in 1 tablespoon cold butter to give the jus a glossy finish. Keep warm and hold on low heat until serving. Taste and adjust seasoning.

Toast rolls: Preheat broiler or skillet. Brush cut sides of rolls with 2 tablespoons melted butter (or the garlic-herb butter prepared earlier). Toast cut sides under broiler 1–2 minutes or in a skillet until golden and crisp.

Final assembly and service: Place the warmed, cheese-topped mini steak French dips on a platter. Serve each with a small ramekin (about 1/4 cup) of hot red wine au jus for dipping. Offer extra garlic-herb butter and optional pickled peppers or caramelized onions on the side.