Description

Steak Sandwich French Dip Sliders are a delicious and savory appetizer-perfect for sharing. Featuring perfectly grilled or pan-seared Certified Angus Beef strip steaks topped with sweet caramelized onions, fresh arugula, and a zesty horseradish mayo, all served on soft slider rolls with a flavorful homemade au jus for dipping. This recipe brings a gourmet twist to classic French dip sandwiches, perfect for parties or casual gatherings.

Ingredients

Beef and Slider Ingredients

4 Certified Angus Beef® strip steaks (2.5 - 3 pounds total)
12 slider rolls
Fresh arugula
Horseradish mayo (or horseradish sauce), to taste

Onions

3 large sweet onions (thinly sliced)
2 tablespoons cooking oil
Salt, to taste
Pinch of sugar (optional, for deeper caramelization)

Au Jus

4 tablespoons dairy free butter
1/2 onion (cut into chunks)
2 cloves garlic (peeled and smashed)
1/4 cup red wine
3 cups beef stock
1 tablespoon beef bouillon
4 sage leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
Worcestershire sauce, to taste (approx. 1-2 teaspoons)

Cooking oil for steak

1 tablespoon cooking oil (for stovetop cooking only)

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Instructions

Caramelize the onions: Heat a large Dutch oven or stockpot over medium heat. Add the olive oil, sliced sweet onions, a pinch of salt, and a sprinkle of sugar if using to enhance caramelization. Cook while stirring frequently until the onions become golden, soft, and richly caramelized, approximately 20 minutes. Remove most of the onions from the pan, reserving about 1/2 cup for the au jus. Set the rest aside for use in the sandwiches.
Make the au jus: In the same pot, add the dairy free butter and let it melt. Add the smashed garlic cloves and the onion chunks, sautéing briefly in the butter. Pour in the red wine, 2 cups of the beef stock, Worcestershire sauce, and beef bouillon. Stir to combine, then submerge the sage, rosemary, and thyme sprigs. Bring this mixture to a simmer and cook gently for about 30 minutes until slightly reduced and flavorful. Season with salt and pepper to taste. Finally, strain the au jus through a fine mesh strainer to remove solids. Transfer the au jus to a serving dish or keep warm in a small slow cooker.
Grill the strip steak: Season the strip steaks liberally with salt and pepper. Preheat a grill to medium-high, around 450-500°F. Place the steaks on the hot grill and cook for about 4 minutes per side or until the internal temperature reaches 130°F for medium-rare doneness. Remove the steaks from the grill and let them rest for about 5 minutes to retain their juices before slicing.
Pan sear the strip steak (alternative method): Season the steaks with salt and pepper. Heat a large cast iron skillet over medium-high heat and add 1 tablespoon of cooking oil. When the oil is hot, add the steaks and cook for about 4 minutes per side or until the internal temperature reaches 130°F for medium-rare. Transfer to a cutting board and allow the steak to rest for 5 minutes before slicing.
Assemble the sandwiches: While the steak rests, reheat the reserved caramelized onions in the skillet over low heat if needed. Thinly slice the rested steak against the grain for maximum tenderness. Place a portion of steak on each slider roll, topping it with caramelized onions, fresh arugula, and a thin spread of horseradish mayo. Serve immediately accompanied by the warm au jus for dipping.

Notes

You can choose either grilling or pan searing the steaks depending on your available equipment and preference.
If you prefer a stronger horseradish flavor, add extra horseradish sauce or mix some freshly grated horseradish into the mayo.
The au jus can be kept warm in a slow cooker or over very low heat; avoid boiling to preserve the flavors.
For optimal tenderness, ensure to slice the steak against the grain.
You can substitute slider rolls with small hoagie rolls or mini baguettes if preferred.
Worcestershire sauce is optional but recommended for depth in the au jus.