Steakloversleftoverssandwiches Recipes

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STEAK-LOVERS' LEFTOVERS (SANDWICHES)



Steak-Lovers' Leftovers (Sandwiches) image

Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.

Provided by highcotton

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter, plus extra for bread
1 tablespoon olive oil
1 cup thinly-sliced onion
3/4 cup thinly-sliced mushroom
1 clove garlic, minced
3/4 cup beef broth
1 1/2 tablespoons heavy cream
3 tablespoons catsup
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 lb grilled steak or 1 lb cooked roast beef, thinly-sliced
1 loaf long Italian bread

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.

LEFTOVER STEAK SANDWICH WITH ONIONS AND MUSHROOMS



Leftover Steak Sandwich With Onions and Mushrooms image

This is a delicious sandwich and a great way to use up leftover steak --- I really don't even bother measuring out the exact amounts, the amounts I have listed I think are pretty close to what I use when I make this sandwich, you may adjust the ingredient amounts to suit taste, and to save some time you can fry the onions and mushroom/garlic mixture well in advance --- it's not really necessary to brown the bread, I like to do so as I find it makes a difference to the taste of the sandwich, serving size is only estimated --- this is delicious!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 onions, sliced
2 tablespoons butter
2 tablespoons oil
1 lb white button mushrooms, sliced
2 tablespoons fresh minced garlic (or to taste)
1 cup beef broth
3 tablespoons whipping cream (unwhipped)
3 tablespoons ketchup (can use more)
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 lb cooked leftover steak (sliced to about 1/8-inch thick)
salt and pepper
1 large green bell pepper, seeded and thinly sliced
sliced mozzarella cheese or cheddar cheese
1 loaf unsliced bread (use a large French or Italian bread, sliced in half lengthwise)

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.

Nutrition Facts : Calories 699.2, Fat 27.4, SaturatedFat 10.5, Cholesterol 120.3, Sodium 1063.5, Carbohydrate 66.9, Fiber 5.4, Sugar 12.9, Protein 47

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