Steak Sandwiches with Creamy Shallots

A hearty steak sandwich is the key to having a casual steak dinner at home. Everyday Food editor Sarah Carey shows you how to sear a steak and build the meal.

Steak Sandwiches with Creamy Shallots

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Ingredients

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

Directions

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.

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Steak Sandwiches with Creamy Shallots

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