Recipes Ingredients Meat & Poultry Beef Recipes Steak Sandwiches with Creamy Shallots 4.1 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 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. Ingredients 2 boneless New York strip steaks (¾ inch thick; 1 ½ pounds total), excess fat trimmed Salt and pepper 1 tablespoon olive oil 4 large shallots, thinly sliced (2 cups) ⅓ 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. Andrew Purcell Cook's Notes 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. Rate it Print