Steak Sandwiches with Creamy Shallots
The tender steak and soft shallots are ideal partners in this sandwich. They're also great over mashed potatoes with a simple arugula salad on the side.
- Total Time:
- Servings: 4
Photography: Andrew Purcell
Source: Everyday Food, September 2012
- 2 boneless New York strip steaks (3/4 inch thick; 1 1/2 pounds total), excess fat trimmed
- Salt and pepper
- 1 tablespoon olive oil
- 4 large shallots, thinly sliced (2 cups)
- 1/3 cup heavy cream
- 1 tablespoon Dijon mustard
- 4 sandwich rolls, split and toasted
- 2 cups baby arugula
Pat steaks dry with paper towels and season with salt and pepper.
In a large skillet, heat oil over high. Cook steaks until medium-rare, about 4 minutes per side. Transfer to a cutting board and tent loosely with foil.
Reduce heat to medium, add shallots, and cook until softened, 8 minutes.
Add cream and 2 tablespoons water and cook, stirring, until slightly thickened, 1 minute. Stir in mustard and season with salt and pepper. Thinly slice steak against the grain. Make sandwiches with rolls, shallots, steak, and arugula.