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
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