Leftover Steak Sandwich With Onions and Mushrooms

Kittencalskitchen's Note:

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!

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
6. 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.
7. On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
8. Season with black pepper and then top with browned onions.
9. Top with the remaining bread, the cut into serving size pieces.

Reviews

[ABCgirl]

I love this recipe. I've made it twice and both times I've cooked the green pepper, but otherwise made as written. I thought there might be too much broth, but it's not. I like to put some in a bowl for dipping (au jus). I have used both mozzarella and provolone cheese. Everytime I make steak, I hope there is some leftover just to make this recipe. Thanks for sharing.

[AZPARZYCH]

Made for a late dinner with leftover rib eye steaks. Gave the meat a great flavor and didn't make it taste overcooked when reheated. I left out the bell pepper and used a combo of shredded cheddar and mozz cheese. Made for I Recommend Tag.

[Dinner Time]

So good, has to be one of the best ever meals I'v ever had. I served it with home made chips and salad.
I'm off to look at your other recipe's now. Thanks heaps.