Steak Sandwiches

The Dijon sauce made with this is absolutely amazing! The recipe doesn't call for cheese- but you don't even miss it! If you really want cheese, I recommend Brie or Goat cheese.

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, Ciabatta bread highly recommended

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.

Recipe Borrowed From:

Everyday Food Magazine