Steak Sandwich French Dip Sliders

Plates of sandwiches with roast beef, greens, and onions on soft buns, served on a rustic surface with a cup of brown dipping sauce nearby.

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Steak Sandwich French Dip Sliders

Our game day menu just got a major upgrade with these steak sandwich sliders – piled high with perfectly-cooked tender steak, caramelized onions, fresh arugula + creamy horseradish mayo, served with an incredible homemade au jus for dipping.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Appetizers

Keyword: french dip sliders, steak sandwiches, steak sliders

Servings: sliders

Calories: 450kcal

Ingredients

For the sandwiches:

4 Certified Angus Beef® strip steaks 2.5 - 3 pounds total
1 tablespoon cooking oil for stovetop cooking only
12 slider rolls
fresh arugula
Horseradish mayo or horseradish sauce

For the onions:

3 large sweet onions thinly sliced
2 tablespoons cooking oil
salt to taste

For the 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

Instructions

Caramelize the onions. Heat a large Dutch oven or stockpot to medium. Add the olive oil, onions, a pinch of salt, and a sprinkle of sugar (optional, for deeper caramelization). Cook, stirring frequently, until the onions are golden and soft—this should take about 20 minutes. Remove the onions from the pan, leaving about 1/2 cup for the au jus. Set the rest aside for sandwiches.
Make the au jus. Add butter and let it melt. Then add garlic and onion, allowing the butter to melt. Next, add the red wine, 2 cups beef stock, Worcestershire sauce, and bouillon. Stir to combine. Then, submerge the herbs. Bring the au jus to a simmer and allow it to cook for about 30 minutes or until it has reduced slightly. Season with salt & pepper, to taste and strain the au jus using a fine mesh strainer. Transfer to a serving dish or a small slow cooker to keep warm
To grill the strip steak. Liberally season the steak with salt & pepper. Heat a grill to medium-high (about 450-500˚F). Add the steaks to the grill and cook for about 4 minutes per side, or until the internal temperature reaches desired temperature (130˚F for medium-rare). Remove the steak from the grill and allow it to rest for about 5 minutes before slicing against the grain.
To pan sear the strip steak. Liberally season the steak with salt & pepper. Heat a large cast iron skillet to medium-high heat. Add 1 tablespoon of oil to the pan and allow it to heat through. Add the steaks and cook for about 4 minutes per side, or until the internal temperature reaches your desired temperature (130˚F for medium-rare). Transfer the steak to a cutting board. Allow it to rest for about 5 minutes before slicing against the grain.
Assemble the sandwiches. While the steak rests, reheat your onions in the cast iron skillet over low, if needed. Thinly slice the steak, against the grain for ideal tenderness. Place a portion of steak on each bun, topped with caramelized onion, arugula and a thin layer of horseradish mayo. Serve with au jus dipping sauce.

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