Strip Steak Sandwiches, Truffled Robiola Cheese, Shallots, and Arugula

Name: Strip Steak Sandwiches, Truffled Robiola Cheese, Shallots, and Arugula
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 shallots, peeled and julienned; 2 oz. beef stock; 2 sprigs fresh thyme, chopped; Kosher salt and freshly ground black pepper, to taste; Canola oil; 3 oz. Robiola cheese; 1 ⁄ 2 oz. white truffle oil; 1 ⁄ 2 oz. chopped black truffle; 1 (16-oz.) strip steak; Kosher salt and freshly ground black pepper, to taste; 4 small "torpedo"-shaped rolls, approx. 5-by-2–inches; Arugula, for serving

Serves
serves 4

Chef David Walzog, of the SW Steak House in Las Vegas, shows us the secret to creating a decadent sandwich by combining grilled strip steak with truffle-infused Robiola cheese.

Ingredients

For the Shallot Jam

4 shallots, peeled and julienned
2 oz. beef stock
2 sprigs fresh thyme, chopped
Kosher salt and freshly ground black pepper, to taste
Canola oil

For the Steak Sandwiches

3 oz. Robiola cheese
¹⁄₂ oz. white truffle oil
¹⁄₂ oz. chopped black truffle
1 (16-oz.) strip steak
Kosher salt and freshly ground black pepper, to taste
4 small "torpedo"-shaped rolls, approx. 5-by-2–inches
Arugula, for serving

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Instructions

Step 1

For the shallots: Heat canola oil in a small sauté pan over medium heat. When hot, add shallots and sauté until translucent. Add beef stock and chopped fresh thyme. Reduce until thick. Season with salt and ground pepper, to taste. Set aside at room temperature until ready to make the sandwiches.

Step 2

For the truffled Robiola cheese: Remove the rind and soften the Robiola cheese. Combine with the truffle oil and chopped truffle; mix well. Add to a piping bag with a 1⁄2" tip and refrigerate until ready to make the sandwiches.

Step 3

For the strip steak: Trim steak of excess fat and sinew, then cut in half to create two thinner steaks. Cut each of the thinner steaks into two long strips. Cut each of these strips into 3 cubes. Skewer three cubes each onto four bamboo skewers. Season each skewer with salt and freshly ground black pepper. Cook on the grill or a hot pan for about 1 minute on each side.

Step 4

To assemble: Cut a V shape into the top of the bread, to create about a 1" pocket in the roll. Toast bread under a broiler or on the grill. Put about a tablespoon of the shallot jam onto the cut area of the toasted bread. Set skewered strip steak on the shallots in the bread and remove the skewer from the steak. Next, pipe a small amount of the truffled Robiola cheese onto the steak and garnish with arugula.

For the shallots: Heat canola oil in a small sauté pan over medium heat. When hot, add shallots and sauté until translucent. Add beef stock and chopped fresh thyme. Reduce until thick. Season with salt and ground pepper, to taste. Set aside at room temperature until ready to make the sandwiches.
For the truffled Robiola cheese: Remove the rind and soften the Robiola cheese. Combine with the truffle oil and chopped truffle; mix well. Add to a piping bag with a 1⁄2" tip and refrigerate until ready to make the sandwiches.
For the strip steak: Trim steak of excess fat and sinew, then cut in half to create two thinner steaks. Cut each of the thinner steaks into two long strips. Cut each of these strips into 3 cubes. Skewer three cubes each onto four bamboo skewers. Season each skewer with salt and freshly ground black pepper. Cook on the grill or a hot pan for about 1 minute on each side.
To assemble: Cut a V shape into the top of the bread, to create about a 1" pocket in the roll. Toast bread under a broiler or on the grill. Put about a tablespoon of the shallot jam onto the cut area of the toasted bread. Set skewered strip steak on the shallots in the bread and remove the skewer from the steak. Next, pipe a small amount of the truffled Robiola cheese onto the steak and garnish with arugula.