Steak-Lovers’ Leftovers (Sandwiches)
Preparation Time: 40 minutes
Cooking Time: 0 minutes
Total Time: 40 minutes
Description:
Amazingly, there was a little bit of beef tenderloin left after Christmas dinner last year. In a quest to stretch less than a pound into a satisfying meal for four, I stumbled upon this delightful recipe from the February 1990 issue of Gourmet Magazine. It turns out that everyone just adored it! While the quality of meat plays a crucial role, you can use anything from tenderloin to grilled flank steak or even deli roast beef for equally tasty results. This recipe turns those leftover meats into luscious sandwiches with a rich, savory sauce that you’ll want to savor with every bite. 🍞🥩
Category: Lunch/Snacks
Keywords: Roast Beef, Steak, Meat, Less Than 60 Minutes
Ingredients:
- 2 tablespoons unsalted butter 🧈
- 1 tablespoon olive oil 🌿
- 1 onion, thinly sliced 🧅
- 1 cup mushrooms, sliced 🍄
- 1 garlic clove, minced 🧄
- 3/4 cup beef broth 🥩
- 1/2 cup heavy cream 🥛
- 1 1/2 tablespoons catsup 🍅
- 3 tablespoons Worcestershire sauce 🌶️
- 1 1/2 teaspoons Dijon mustard 🌟
- 1 pound roast beef, thinly sliced 🍖
- 1 loaf crusty bread, cut in half horizontally 🍞
Instructions:
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Heat the Skillet: Begin by melting 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once the butter is fully melted and the oil is shimmering, add the thinly sliced onions. Cook them, stirring occasionally, until they turn a beautiful golden color. 🌟
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Caramelize the Onions: Although the original recipe suggests cooking the onions until they’re “golden and crispy,” achieving crispiness can be challenging. I’ve found that caramelizing them until they’re golden and sweet works beautifully. Use a slotted spoon to transfer the onions to paper towels to drain off any excess oil, leaving the caramelized goodness behind in the skillet. 🌟
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Prepare the Mushrooms and Garlic: Lower the heat to moderately low. Add the sliced mushrooms and minced garlic to the skillet with the remaining oil. Cook, stirring occasionally, until the mushrooms begin to turn a rich brown color. Transfer this mushroom-garlic mixture to a small bowl. 🍄🧄
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Deglaze the Pan: Pour the beef broth into the skillet. Use a wooden spoon to scrape up all the flavorful brown bits stuck to the bottom of the pan. This process, known as deglazing, adds depth to your sauce. 🥄
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Make the Sauce: Add the heavy cream, catsup, Worcestershire sauce, and Dijon mustard to the skillet. Stir well to combine all the ingredients into a cohesive sauce. For a thicker, more intense flavor, let the sauce simmer for a few minutes until it reduces slightly. 🥛🍅🌶️
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Toast the Bread: While the sauce is simmering, cut the loaf of crusty bread in half horizontally. Lightly butter each half with the remaining unsalted butter. Cut each half into 4 equal pieces. Toast the bread in the oven, buttered side up, until it becomes crisp and golden. 🍞🔥
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Assemble the Sandwiches: Stir the sliced roast beef and the mushroom mixture into the sauce, ensuring they are heated thoroughly and coated with the rich, flavorful sauce. Place the beef slices on the bottom half of each toasted bread piece, spooning a generous amount of sauce over the top. 🍖🍞
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Finish with Onions: Sprinkle the caramelized onions over the beef-covered bread slices. Top with the other half of the toasted bread to complete your sandwiches. 🍔
Enjoy these delicious, hearty sandwiches with a side of pickles or a fresh salad for a satisfying meal. Perfect for using up leftovers and pleasing everyone at the table! 🌟🥪
