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Blue Cheese Steak Sandwiches

Source of Recipe


From "Food Network Kitchens Cookbook"






List of Ingredients



• 6 crusty rolls, such as Portugese, split
  
• 1/3 cup Dijon mustard
  
• 1-1/2 lbs. grilled, medium-rare steak, thinly sliced
  
• Kosher salt and freshly ground black pepper
  
• 12 ounces creamy blue cheese, such as Saga, cut into 12 slices
  
• Roasted shallots, roughly chopped (recipe follows)
  
• 4 cups loosely packed watercress, washed and dried
  






Instructions



1. Preheat the broiler. Spread the rolls out on a pan and toast on both sides.
   
   
2. Slather the bottom half of each roll with some of the mustard and top with slices of the steak, overlapping the slices slightly. Season to taste with salt and pepper. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute.
   
   
3. Transfer the open-faced sandwiches to the work surface. Top each sandwich with some of the roasted shallots and watercress. Slather the tops with the remaining mustard and cover the sandwiches. Slice in half and serve.
   
   Serves 6
   
   ROASTED SHALLOTS: Preheat the oven to 400 degrees (F). In a large bowl, toss 8 shallots (unpeeled) with 1/4 cup extra-virgin olive oil, 1 tablespoon salt and freshly ground black pepper to taste. Spread out on an aluminum-foil-lined baking sheet. Bake until the shallots are very tender, about 40 minutes. Set aside to cool. Slice off the tips of the shallots and discard. Gently squeeze the shallots from their skins and season with additional salt and pepper to taste.