West 52nd Street Steak Sandwich Recipe

Name: West 52nd Street Steak Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -1/2 pounds grilled medium-rare steak, preferably strip, Porterhouse, or hanger; 3/4 pound Saga blue cheese; 6 crusty rolls, such as Portuguese or country sourdough, split in half lengthwise; 1/3 cup Dijon mustard; Kosher salt and freshly ground black pepper, to taste; ROASTED SHALLOTS (recipe follows), roughly chopped; 4 -1/2 cups loosely packed watercress, washed and dried; 18 shallots (about 1 3/4 pounds), unpeeled; 1/4 cup extra-virgin olive oil; 1 tablespoon kosher salt, plus more to taste; Freshly ground black pepper

Servings: persons

1 -1/2 pounds grilled medium-rare steak, preferably strip, Porterhouse, or hanger
3/4 pound Saga blue cheese
6 crusty rolls, such as Portuguese or country sourdough, split in half lengthwise
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper, to taste
ROASTED SHALLOTS (recipe follows), roughly chopped
4 -1/2 cups loosely packed watercress, washed and dried
18 shallots (about 1 3/4 pounds), unpeeled
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt, plus more to taste
Freshly ground black pepper

1
Preheat a broiler.
2
Slice the steak into 1/4-inch thick slices.
3
Slice the cheese into 12 pieces.
4
Set the rolls, cut side-up on a baking sheet and toast under the broiler.
5
Set the tops of the rolls aside.
6
Slather the bottom halves of the rolls with half the mustard and top with the slices of steak, overlapping them slightly.
7
Season with salt and pepper.
8
Cover with 2 slices of cheese.
9
Broil the open-faced sandwiches until the cheese is lightly browned and melted, about 1 minute.
10
Transfer the sandwiches to the work surface.
11
Top each sandwich with an equal portion of the roasted shallots and about 3/4 cup of the watercress.
12
Slather the tops of the rolls with the remaining mustard and cover the sandwiches.
13
Slice the sandwiches in half crosswise.
14
Serve immediately.
15
Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil and salt, and season generously with pepper.
16
Transfer to an aluminum foil-lined baking sheet and spread out in a single layer.
17
Bake until the shallots?
18
skins are somewhat charred and crispy and the flesh is very tender, about 40 minutes.
19
Remove from the oven and allow to cool slightly.
20
Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard.
21
Gently squeeze the shallots from their skins and season with salt and pepper to taste.
22
Serve with roasted beef, chicken, or on steak sandwiches.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 -1/2 pounds grilled medium-rare steak, preferably strip, Porterhouse, or hanger, 3/4 pound Saga blue cheese, 6 crusty rolls, such as Portuguese or country sourdough, split in half lengthwise, 1/3 cup Dijon mustard, and more.

Yes, West 52nd Street Steak Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

West 52nd Street Steak Sandwich

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