Mini Steak French Dips Recipe

Prepare and marinate steak

Pat the New York strip dry with paper towels. In a bowl, whisk together 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp Worcestershire, 1 tsp garlic powder, 1/2 tsp black pepper and 1/2 tsp kosher salt. Rub the mixture over both sides of the steak. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cook and rest steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp oil and sear the steak 2–3 minutes per side for medium-rare (internal 125–130°F / 52–54°C), adjusting time for thickness. For additional flavor, baste with pan juices once or twice. Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing thinly across the grain into bite-size pieces suitable for mini rolls.

Deglaze pan and build jus

After removing the steak from the pan (while still hot), reduce heat to medium. Add the minced shallot and smashed garlic clove to the pan and sauté 30–45 seconds until fragrant. Pour in 1/2 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half (2–3 minutes).

Simmer au jus

Add 2 cups beef broth, 1 tsp fresh thyme (or 1/2 tsp dried), 1 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to let flavors meld. If you prefer a slightly thicker jus, whisk 1/2 tsp cornstarch into 1 tbsp cold water and stir into the simmering sauce; cook 1–2 minutes until slightly thickened. Remove the smashed garlic clove and discard. Off heat, whisk in 1 tbsp cold butter to finish for shine and richness. Taste and adjust seasoning.

Make garlic butter

In a small bowl, combine 4 tbsp softened unsalted butter, 2 tsp minced garlic, 1 tbsp finely chopped parsley, 1/2 tsp lemon juice and 1/8 tsp salt. Mix until smooth and well combined. Keep at room temperature so it’s easily spreadable.

Toast rolls

Preheat oven broiler or set oven to 400°F (200°C). Slice the mini rolls horizontally. Spread a thin layer of garlic butter on the cut sides. Arrange rolls cut-side up on a baking sheet and broil or bake 3–5 minutes until the butter is melted and edges are golden — watch closely to avoid burning.

Assemble sandwiches

Lay the bottom halves of the toasted rolls on a work surface. Pile a generous portion of the sliced steak onto each roll bottom (about 0.8–1 oz steak per slider). Top the steak with a slice of Gruyère (approximately 0.5 oz per sandwich). If using pickled jalapeños or giardiniera, add a small spoonful now.

Melt cheese and close

Place assembled bottoms on a baking sheet, then into a 350°F (175°C) oven for 3–4 minutes or under the broiler for 30–60 seconds until the Gruyère is melted and bubbly. Remove, cap with roll tops brushed lightly with remaining garlic butter if desired.

Serve

Serve mini steak French dips hot with small bowls of warm red wine au jus for dipping. Recommend 1/4 cup jus per 3–4 sliders. Garnish with extra chopped parsley if desired.

Optional: offer extra bowls of jus, toothpicks to hold sliders, and a small dish of pickles or pickled peppers on the side.