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.
Everyday Food, September 2012
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
- 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.
Feel free to try this recipe with chicken cutlets; turkey cutlets, halved horizontally; or pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick.
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