This recipe was sponsored by Certified Angus Beef® and Festival Foods. All opinions, recipes and ideas are my own and I would never recommend products I don’t use and trust. Thank you for supporting the brands that make Simply Whisked possible.
Why you’ll love these French dip sliders
Game day menus can be hard. You want food that’s easy to serve, but still delicious and satisfying. So instead of a typical appetizer option, I decided to go with these steak sandwich sliders. Sliders are just the right size for a game day spread because they allow you to enjoy more variety while still giving you the satisfaction of a larger portion.
And these sandwiches aren’t just filling, they’re full of flavor thanks to the Certified Angus Beef® strip steaks. I always reach for Certified Angus Beef because it’s the only brand that guarantees flavor and juiciness in every bite, making your game day food next-level. I won’t settle for anything less than delicious.
More game day recipes: dairy free buffalo chicken dip / pepperoni pizza rolls / beer chili / chipotle salsa
Ingredient notes:
- Certified Angus Beef® strip steak – This is the star of the recipe. The consistent marbling of Certified Angus Beef guarantees you’ll have a delicious steak with tons of flavor and tenderness.
- Sweet onions – I almost always go for sweet onions because I love their flavor, but feel free to swap them with yellow or red onions if you want.
- Red wine – This is used in the au jus, but if you want to skip it because you don’t have it or you don’t use alcohol in your home, that’s 100% fine. It won’t affect the flavor too much.
- Horseradish mayo – Yes, it’s naturally dairy free because mayo is made from eggs, not milk. Just make sure you’re checking your labels to avoid hidden dairy.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Save time on game day: make your au jus and caramelize the onions ahead of time so you aren’t spending too much time in the kitchen when you’re meant to be enjoying the game. Then, just grill or sear the steaks to your liking and assemble your sandwiches when you’re ready to serve.
- Use a meat thermometer: I really can’t stress this enough. If you want your steak to be perfectly medium-rare you aren’t going to get it without a meat thermometer or probe. I prefer a probe for grilling because you can monitor the temperature from afar.
- Toast your buns: If you’re grilling, I highly recommend popping your buns onto the warming grate of your grill to get them a little toasty. It adds flavor and enhances the texture, making it even better for dipping in au jus. You can also toast them in the oven if you’re cooking inside.
More steak recipes you’ll love: coffee rubbed steak / the best flank steak marinade / pepper steak stir fry / grilled beef satay
More appetizer recipes
Ingredients
- 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
- 3 large sweet onions - thinly sliced
- 2 tablespoons cooking oil
- salt - to taste
- 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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