Steak-Lovers' Leftovers (Sandwiches)
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.
- Ready In:
- 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
- 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.
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Made this and the family loved it. The second time since I didn't have left over beef, I used deli roast beef that I sliced up and it was just as yummy. Next time I'm going to try adding some tomato paste since most of my household puts ketchup on their sandwiches. I think it will up the tomato flavor without thinning the sauce. It adds time to the recipe already to have to reduce the sauce for creamy consistency we love. The second time I made it in a hurry, so did the onions in one pan and the mushrooms in another (with a little onion) both at the same time. One other tweak I made the second time was to put some cheese slices on the bread and pop them in the broiler to melt it. Had to keep a really close eye on it so it didn't burn, but the end result was a hit!Reply
Very tasty steak sandwich. I brought half of a tenderloin steak home from a restaurant last night, and also brought home some of the good, crusty bread that was left in our basket. Your recipe and those ingredients made for a perfect left-over meal. Melting some Cheddar or mozzarella on it might taste good, too. In any case, I'll save your recipe in my collection, because I usually can't eat an entire restaurant meal, so having an easy recipe for the leftover steak is super!Reply
Yum! I had some leftover rib-eye and made this sandwich as directed. I toasted the cut sides of a hoagie bun which I think really added a nice flavor and texture to the sandwich. Can't wait to have steak again to make this sandwich again, lol. Thanks highcotton for a great meal. Made for Chef Alphabet Soup Tag.1Reply