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Bleu Cheese Steak Sandwiches




Source of Recipe


The Food Network Kitchens Cookbook


List of Ingredients




For the roasted shallots:

8 shallots, unpeeled

1/4 cup extra-virgin olive oil

1 tablespoon kosher salt, plus additional for seasoning

Freshly ground black pepper

For the sandwiches:

6 crusty rolls, such as Portuguese, split

1/3 cup Dijon mustard

11/2 pounds 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

4 cups loosely packed watercress, washed and dried



Recipe



To roast the shallots: Preheat the oven to 400 degrees. In a large bowl, toss the shallots with olive oil, 1 tablespoon salt and 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. Chop roughly.

For the sandwiches: Preheat the broiler. Spread the rolls out on a pan and toast on both sides.

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.

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