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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||13%|
|Total Sugars 2g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you overestimated your guests’ appetites and cooked too much steak, look no further for how to repurpose your leftovers, as this super simple recipe is one of the best ways for using your already-cooked steaks. A juicy steak sandwich is a real indulgence and can be anything from the perfect hearty breakfast or brunch dish to a tasty lunch or dinner. Besides the steaks, you don’t need much else. You probably already have the rest of the ingredients, as mayonnaise and mustard are usually in most people’s refrigerators. After a few minutes of preparation, you’ll have a filling meal, also great for packed lunches.
Leftover steak can be kind of tough and isn’t as juicy as it was when it was first cooked, especially if it’s already cold and has been in the refrigerator overnight. That’s when the trusty microwave comes into play. Just a few seconds in there make the slices tender and allow the juices to resurface. Use any bread of your liking; anything you have at hand will work. As long as you toast the bread, the result will be delicious. Baguettes, crusty rolls, sliced white bread, ciabattas, and even focaccia are all great choices. Although our sandwich is very classic in its accompaniments, with no more than tomato and lettuce along with some condiments, you can spruce up this recipe and add other toppings for an extra decadent meal. Sliced provolone, Camembert, or brie with a few slices of fresh pear can make a tasty sweet-and-savory sandwich, or perhaps a drizzle of creamy ranch dressing and some crumbled blue cheese can transform a humble sandwich into a really elegant meal. The options are infinite, as steak pairs well with many strong cheeses and all kinds of fresh and grilled vegetables.
Serve these sandwiches with a green salad and some oven fries. Make a big one-baguette sandwich and slice it in appetizer-size servings for a casual cocktail hour. Make mini sandwiches for your kids’ lunchboxes, or stuff pitas or wraps with our suggested ingredients. Remember that already-cooked steak should be consumed within three days of the day it was cooked; if you have too much cooked steak, you can wrap it tightly in plastic wrap, place it in freezer bags, and keep it frozen for up to three months.
1 pound leftover steak, sliced
1/4 cup mayonnaise
2 tablespoons mustard
6 to 8 crusty sandwich rolls, sliced and toasted
8 leaves lettuce
2 tomatoes, sliced
Gather the ingredients.
Heat the steak, if desired, by putting it in a pan over low heat for a minute or two, or microwaving it for about 20 to 30 seconds—for 5 to 6 slices.
Assemble the sandwiches with the mayo, mustard, lettuce, sliced tomato, and the steak slices on the toasted rolls.
Serve immediately and enjoy.
- You can also spread the steak with some mayonnaise and mustard and make sandwiches with the rolls and the tomato. Wrap in foil and bake at 400 F for 12 to 18 minutes or until the sandwiches are warm. Unwrap the sandwiches during the last 2 minutes so the bread gets crisp.
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