Steak-Lovers' Leftovers (Sandwiches)

Recipe by highcotton
READY IN: 40mins




  • 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.