Mini Steak French Dips Recipe

Prepare Steak

Trim any excess fat from the New York strip and pat dry with paper towels. Slice the steak thinly across the grain into 1/8–1/4-inch strips suitable for small sandwiches.

In a bowl, toss the sliced steak with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest at room temperature for 10–15 minutes while you prepare other components so flavors marry and steak comes slightly closer to room temperature for even cooking.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 teaspoon olive oil and swirl. Sear the steak strips in a single layer (work in batches if necessary) for 30–45 seconds per side until just browned but still medium-rare to medium (internal temp ~125–135°F). Remove steak to a plate and tent with foil to rest; juices will redistribute and the pan fond will remain for the au jus.

Keeping the hot skillet with fond over medium heat, add the minced shallot and the smashed garlic clove. Sauté briefly for 30–45 seconds until fragrant and softened but not browned.

Pour in 1/2 cup dry red wine to deglaze the pan, scraping up all browned bits with a wooden spoon. Let the wine reduce by about half (2–3 minutes).

Add 2 cups beef stock and 1 sprig thyme. Bring to a simmer and reduce gently for 6–8 minutes to concentrate flavor. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

If you prefer a slightly thicker jus, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering jus and simmer 1 more minute until slightly thickened.

Remove from heat, discard the thyme sprig and smashed garlic. Whisk in 1 tablespoon cold unsalted butter to give the jus a glossy finish. Keep warm in a small saucepan over very low heat or transfer to a serving container.

While the jus reduces, make the garlic butter by combining 3 tablespoons softened butter, 2 teaspoons minced fresh garlic, 1 tablespoon finely chopped parsley, 1/2 teaspoon lemon juice and 1/4 teaspoon kosher salt in a small bowl. Mix until smooth and set aside at room temperature so it spreads easily.

Preheat oven to 350°F (175°C) if you plan to melt the cheese on assembled sandwiches, or use a broiler for a faster finish.

Split the 8 mini hoagie rolls horizontally. Brush cut sides lightly with 2 tablespoons melted/softened unsalted butter (or use the 2 tbs specified) and place on a baking sheet cut side up. Toast in the oven 4–6 minutes until edges are golden, or toast in a skillet over medium heat for 1–2 minutes until lightly brown.

Spread a thin layer of the prepared garlic butter on the inside of each toasted roll (both top and bottom).

Divide the rested steak evenly among the bottom halves of the rolls, layering so each sandwich gets a generous portion. Top the steak with sliced gruyere cheese, about 1 ounce cheese per roll (total 8 oz evenly divided).

Place the sandwiches under a preheated broiler or back in the 350°F oven for 1–2 minutes just until the gruyere melts and starts to bubble—watch closely to avoid burning.

Remove from oven, place the top halves of rolls on sandwiches. If using, add pickled pepperoncini or thin pickle slices to each sandwich for a bright contrast.

Slice each mini sandwich in half if desired. Transfer the warm red wine au jus to individual small dipping bowls.

Serve the Mini Steak French Dips warm with a bowl of au jus for dipping. Encourage diners to dip each sandwich into the jus before each bite for the classic French dip experience.

Leftover jus can be refrigerated up to 3 days; reheat gently and whisk in a little extra butter before serving to refresh gloss and flavor.