Have some leftover beef tenderloin or steak that needs to be used up? Look no further! In this recipe, we’ll show you how to make mouthwatering steak sandwiches with sautéed onions and peppers, all cooked to perfection on your grill or stovetop. And for that authentic Philly cheesesteak taste, don’t forget to add some melted provolone cheese. Let’s get cooking!
- Leftover beef tenderloin or steak (pre-cooked)
- Aromatics (onion, garlic)
- Bell peppers (green and red)
- Pantry ingredients (vegetable oil, Worcestershire sauce, salt, black pepper, and crushed red pepper – optional)
- Serving suggestions: Sub or hoagie buns, Provolone cheese
How to Make Leftover Beef Tenderloin or Steak Sandwiches
- Start by trimming the leftover tenderloin or steak into ¼-inch slices, cutting them across the grain for maximum tenderness.
- Next, trim the onion and bell peppers into thin slices.
- In a medium bowl, coat the trimmed meat with Worcestershire sauce, crushed or minced garlic, salt, pepper, and crushed red pepper (if desired).
- Heat up a preheated griddle or large stovetop pan with a shimmering hot oil, then add the trimmed onion and peppers.
- Cook the vegetables for about 5 minutes, stirring every 2 minutes, until they are tender and slightly crunchy.
- Add the seasoned meat to the pan and continue cooking for an additional 5 minutes, ensuring everything is well combined and heated through.
- Serve your delicious steak sandwiches on toasted sub buns and top with melted provolone cheese.
Tips for Success
- As a general rule, aim for about ¼ pound of meat per sandwich.
- When cutting the beef, try to slice it across the grain into ¼-inch thickness for the best texture.
- For every 1 to 1 ½ pounds of meat, use two peppers and one medium-sized onion. Adjust the amounts accordingly if you have more meat or prefer a stronger vegetable flavor.
- Cooking time for the vegetables is crucial – they should be cooked but still retain some crunchiness.
- Before adding the meat to the pan, make sure to coat it with the seasonings and heat it up with the vegetables until halfway cooked.
- If your griddle or pan isn’t large enough to hold all the meat and vegetables together, cook the vegetables thoroughly, set them aside on a covered plate, and then cook the meat separately. Combine everything before serving.
- To give your sandwiches a classic Philly cheesesteak twist, melt provolone cheese into the hot meat and vegetable mixture before adding it to the buns.
Frequently Asked Questions
Q: Can I find similar recipes using leftover beef tenderloin or steak?
A: Absolutely! This recipe falls into the category of delicious creations that make the most of leftover meat. Be sure to check them out for more inspiration.
Step-by-Step Photo Instructions
- Preheat your grill on high, ensuring that the griddle is heated for about 10-15 minutes. If using a stovetop, use a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
- Cut the meat into ¼-inch thick slices, ensuring to trim it while you do so.
- In a medium bowl, combine 1 tablespoon Worcestershire sauce, 3-4 cloves of crushed or minced garlic, ½ teaspoon of salt, ½ teaspoon of pepper, and ¼-½ teaspoon of crushed red pepper (optional). Mix well with the meat.
- Slice the medium-sized onion into ¼-inch disks and then halve them. Cut the two peppers into ¼-inch slices.
- Once the oil in the pan is shimmering hot, add the onion and peppers. Stir every 2-3 minutes to ensure even cooking.
- After 5 minutes of cooking the vegetables, add the meat to the pan. Stir every 2-3 minutes for a total cooking time of 10 minutes from the start of cooking the vegetables.
- Finally, assemble your sandwiches by serving the delicious meat and vegetable mixture on toasted sub buns, and don’t forget to add a generous portion of melted provolone cheese.
Originally Published August 11, 2010. Updated with expanded options, refreshed photos, and a table of contents to help with navigation.
Enjoy this fantastic recipe from Hook’d Up Bar and Grill. For more mouthwatering dishes, visit Hook’d Up Bar and Grill.