The other thing you of course need for this recipe are a heap of shallots. Shallots are like the fancy city cousins of onions, and I love them. Here’s my one and only picture of a shallot – I took it back when I was first getting into food photography and I was pretty dang proud of myself for figuring out how to photograph a shallot. It’s the little things in life!
Anyway, in addition to delicious hot grilled and sliced steak and a bunch of shallots, you also need nice soft rolls (I don’t know about you, but biting into a sandwich made with a hard-crusted roll just irks me), and some cream and mustard to make your delectable shallot topping.
And speaking of those creamy shallots, here’s how they go: send someone else outside to grill the steak, and in the meantime chop up 4 or 5 of them into think slices, and saute them in some olive oil until they are nice and soft. Now stir in a little cream and some mustard, and grind in a little ground pepper, and mix it around until everything is combined and nice and warm.
All that’s left now is the assembly: soft roll, steak, a nice big spoonful of creamy shallots, bibb lettuce, the rest of the roll. Open wide, take a bite. Be very happy.
- 1 pound grilled steak (sirloin, strip, flank or shell steak all work well), sliced thinly
- 2 tablespoons olive oil
- 4-5 shallots, peeled and sliced thinly
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- Freshly ground pepper
- Bibb lettuce leaves
- 4 soft rolls, split
- Heat oli in a medium skillet over medium high heat. Add shallots and stir until soft, about 10 minutes.
- Add cream and stir for another minute. Add mustard and stir until well combined and heated through. Grind in fresh pepper to taste.
- Assemble as follows: bottom of the roll, top with steak slices, top steak with ¼ of the shallot mixture, top with lettuce and place top of roll over all. Serve at once.
Adapted from Everyday Food