The Best Leftover Steak Sandwich
Easily transform leftover steak into flavorful hot sandwiches you'll be craving with just a handful of kitchen staples. Steak, horseradish aioli, sharp cheddar, and grilled onions pile onto crusty bread for a delicious and different way to use up leftovers.
Servings 2 sandwiches
Calories 527kcal
Ingredients
- 3 Tablespoons horseradish aioli
- Half of a medium onion thinly sliced
- 4.5 ounce cooked steak
- 2 teaspoons olive oil, divided
- 1.5 ounce cheese such as extra-sharp cheddar
- 4 slices crusty bread
- Butter for cooking sandwiches
Instructions
- Prepare the horseradish aioli. This can be done up to a few days ahead of time, as the flavors meld well in the refrigerator.
- Spread one side of four slices of bread with about 2 - 2 ½ teaspoons of horseradish aioli each (using 3 Tablespoons in total). Set aside for now.
- Slice half of a large onion into thin slices. Slice cooked steak (can be cold from the refrigerator) into thin strips, then slice the strips perpendicularly so that the steak is in small pieces. Discard any fatty bits as you see fit.
- Heat a griddle pan or large skillet on the stove over medium heat. Add one teaspoon of oil to the pan and once heated, add the sliced onion. Cook for 4-5 minutes or until the onion turns golden-brown, flipping/stirring up the onion frequently so it doesn't burn.
- Once the onions are golden-brown, remove them to a separate plate for the moment (or slide them to the slide of the pan). Add another one teaspoon of oil to the pan and raise heat to medium-high. Add the sliced pieces of cooked steak and cook for 3-4 minutes to heat and brown them nicely.
- Add the onions back to the pan (or slide them back over) and stir everything to mix up the steak and onion evenly. Add sliced cheese in a single layer on top of the steak/onion and cook briefly until the cheese has melted, then fold the cheese into the mixture.
- Divide the steak/onion/cheese mixture evenly between two slices of bread, placing it on the aioli-covered side. Cap off each sandwich with the remaining two slices of bread, aioli-side down.
- Add a small amount of butter to the pan and place it on the stove over medium-low heat. Once melted, place both sandwiches in the pan and cook until golden to golden-brown on the bottom. Add another small bit of butter to the pan, flip sandwiches over, and cook until the other side is golden-brown (or done to your liking). Slice sandwiches in half and serve right away.
Notes
Ingredient Notes
Aioli: The aioli can be made up to a couple of days in advance, kept refrigerated.
Steak: Many different cuts of leftover steak can work here, including ribeye, NY strip, flat iron, chuck eye, top sirloin, and porterhouse.
Cheese: Use your favorite variety of cheese here that would mesh well with the horseradish flavor.
Bread: Cut Italian or French bread loaves diagonally to wind up with bigger slices with larger surface areas for the sandwich fixings.
Recipe Tips
- Cutting the steak into fairly small pieces makes this leftover steak sandwich easily to eat. You won't have to bite through a bigger hunk of steak in the middle of the sandwich and it keeps the filling from spilling out.
- Instead of using butter to cook the sandwiches, mayonnaise makes a nice option, too. Simply spread a thin layer of mayonnaise on one outer side of the sandwiches, then place the mayo-side down in the heated pan (no oil or butter needed). Right when you place the sandwiches down spread mayonnaise on the other, top side of bread. Cook and flip until golden-brown on both sides.
Nutrition
Serving: 1sandwich | Calories: 527kcal | Carbohydrates: 35.3g | Protein: 34.2g | Fat: 25.1g | Saturated Fat: 8.6g | Cholesterol: 75mg | Sodium: 747mg | Potassium: 420mg | Fiber: 2.4g | Sugar: 2.2g | Calcium: 212mg | Iron: 5mg
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
