Leftover steak from your backyard barbecue can be doctored up and quickly turned into a gourmet sandwich on a lazy Sunday.
By Kate Davis
If you’re like me, I usually have a few leftovers stacked in my fridge by the end of the week. I don’t like wasting food so there’s always something to be reheated (and doctored up) to next-day perfection. The go-to for leftover steak is typically steak-and-eggs. I don’t blame you, it’s delicious, but next time you find yourself with half a filet/strip/cowboy/whatever in your fridge, egg it no further and behold: the Sunday sandwich.
Kate Davis is the author and creator of Kitchen Lush, a blog where she shares her passion for food and wine, and the joy of being able to make any recipe your own. She believes a great meal is made of pinch of curiosity, determination, and usually a glass of wine (not always for cooking). She currently lives in Atlanta, Georgia.