Mini Steak French Dips Recipe

Prep and slice steak

Pat the New York strip dry with paper towels. Trim any excess fat if desired. Slice the steak thinly against the grain into 1/8–1/4-inch strips so it will be tender and easy to fit on the mini rolls. Season both sides of the sliced steak with 1 tsp salt and 1 tsp freshly ground black pepper.

Sear the steak

Heat a large skillet (preferably cast-iron) over medium-high heat until very hot. Add 1 tbsp olive oil. Working in a single layer (do not overcrowd; sear in batches if needed), add the steak strips and spread them into the pan so they make contact. Sear 1–2 minutes per side until browned but still slightly pink inside (medium-rare to medium). Remove steak to a plate and tent with foil. Reserve any pan fond (drippings) in the skillet for the au jus.

Assemble sandwiches

Slice the mini rolls horizontally without cutting fully through, or split completely if preferred. Spread about 1/2 tsp garlic butter (from Garlic Butter directions) on the inside of each roll top. Pile equal portions of sliced steak into the bottoms of the rolls (about 2 oz steak per sandwich depending on roll size). Top the steak with roughly 2 tbsp Gruyère per sandwich so cheese covers the meat.

Make the garlic butter while steak rests: In a small bowl, combine 4 tbsp softened unsalted butter, 2 minced garlic cloves, 1 tbsp finely chopped parsley, 1 tsp lemon juice and 1/4 tsp salt. Mix until smooth. Transfer 1/2 tsp worth per roll to spread on the roll tops (reserve remaining butter for finishing/toasting).

Sauté shallot and deglaze

Using the same skillet with reserved drippings, reduce heat to medium and add the finely chopped shallot. Sauté 1–2 minutes until softened and translucent, scraping brown bits from the pan. Pour in 1/2 cup dry red wine to deglaze, stirring and scraping any fond. Allow wine to reduce by about half (2–3 minutes).

Simmer au jus

Add 2 cups beef stock, 1 tsp Worcestershire sauce and 1 sprig fresh thyme. Bring to a gentle simmer and let it reduce for 6–8 minutes to concentrate flavor. Remove the thyme sprig.

Finish and thicken

In a small bowl, whisk 1 tsp cornstarch into 1 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering au jus until it slightly thickens (about 30–60 seconds). Stir in 2 tbsp reserved beef drippings if available for extra richness. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm over very low heat; if it thickens too much, thin with a splash of beef stock or water.

Toast and melt cheese: Preheat broiler or oven to high. Place assembled sandwiches (with steak and Gruyère) on a baking sheet. Spread remaining garlic butter (about 1 tbsp total distributed across rolls) lightly on outer tops of rolls. Broil 1–2 minutes until cheese is melted and buttered tops are golden — watch closely to avoid burning.

Serve: Transfer 2–3 mini French dips per person to a platter. Pour the warm red wine au jus into individual small dipping bowls or a communal bowl. Garnish sandwiches with a sprinkle of chopped parsley if desired. Serve immediately so guests can dip the mini sandwiches into the au jus.