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: 6 crusty rolls, such as a Portuguese or country sourdough, split in half lengthwise; 1/3 cup Dijon mustard; 1 1/2 pounds grilled medium-rare steak, preferably from porterhouse, hanger, or ribeye, thinly sliced; Kosher salt and freshly ground black pepper; 3/4 pound Saga blue cheese, cut into 12 slices; ROASTED SHALLOTS, roughly chopped, recipe follows; 4 cups loosely packed watercress, washed and dried; Roasted Shallots; 18 shallots (about 1 3/4 pounds), unpeeled; 1/4 cup extra-virgin olive oil; 1 tablespoon kosher salt, plus more; Freshly ground black pepper; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

6 crusty rolls, such as a Portuguese or country sourdough, split in half lengthwise
1/3 cup Dijon mustard
1 1/2 pounds grilled medium-rare steak, preferably from porterhouse, hanger, or ribeye, thinly sliced
Kosher salt and freshly ground black pepper
3/4 pound Saga blue cheese, cut into 12 slices
ROASTED SHALLOTS, roughly chopped, recipe follows
4 cups loosely packed watercress, washed and dried
Roasted Shallots
18 shallots (about 1 3/4 pounds), unpeeled
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt, plus more
Freshly ground black pepper
Copyright 2001 Television Food Network, G.P. All rights reserved

1
Toast the rolls, split side-up, under a broiler.
2
Transfer the rolls to a work surface.
3
Using a knife, slather the bottom half of each roll with some of the mustard and top with slices of the beef, overlapping the meat slightly.
4
Season with salt and pepper to taste.
5
Cover each portion of meat with 2 slices of cheese.
6
Broil until the cheese is lightly browned and melted, about 1 minute.
7
Transfer the open-faced sandwiches to the work surface.
8
Top each sandwich with 1/6 of the roasted shallots and the watercress.
9
Slather the roll tops with the remaining mustard and cover the sandwiches.
10
Slice the sandwiches in half crosswise.
11
Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with oil, and the salt and season with pepper to taste.
12
Transfer to an aluminum foil-lined baking sheet and arrange in a single layer.
13
Bake until the shallot skins are somewhat charred and crispy and the shallots are very tender, about 40 minutes.
14
Remove from the oven and allow to cool slightly.
15
Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard.
16
Gently squeeze the shallots from their skins and season with salt and pepper to taste.
17
Serve warm or at room temperature.

949

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 13 ingredients. The key ingredients include: 6 crusty rolls, such as a Portuguese or country sourdough, split in half lengthwise, 1/3 cup Dijon mustard, 1 1/2 pounds grilled medium-rare steak, preferably from porterhouse, hanger, or ribeye, thinly sliced, Kosher salt and freshly ground black pepper, 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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