Steak Lovers Leftovers Sandwiches Recipes

LEFTOVER STEAK SANDWICH WITH ONIONS AND MUSHROOMS

Steps:

• Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
• In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
• Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; sauté until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
• To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
• Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
• Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
• On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
• Season with black pepper and then top with browned onions.
• Top with the remaining bread, the cut into serving size pieces.

STEAK-LOVERS' LEFTOVERS (SANDWICHES)

Steps:

• Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
• (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
• Reduce heat to moderately low and add mushrooms and garlic to skillet.
• Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
• Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
• Add cream, catsup, worcestershire and mustard.
• (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
• Cut each half into 4 equal pieces and toast in oven, buttered side up.
• Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
• Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
• Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.