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.
Leftover Steak Sandwich with Fresh Horseradish Aioli
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Transform leftover steak into a gourmet sandwich with Swiss cheese, sautéed mushrooms, and a zesty horseradish sauce, perfect for a lazy Sunday brunch.
Ingredients
- Leftover steak
- Ciabatta bread
- Sliced Swiss cheese
- 1 pint button mushrooms, sliced
- 1/2 yellow onion, sliced thin
- 1 1/2 cups plain Greek yogurt
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons chives, finely chopped
- 2 tablespoons fresh horseradish, grated
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your broiler to high. Place the leftover steak on a lined baking sheet and broil for about 2 minutes until sizzling. Remember, these are leftovers, so they are already cooked to your preferred doneness.
- In a pan, heat a drizzle of olive oil over medium heat. Add the sliced mushrooms and onions, cooking for 8-10 minutes until the onions are soft and translucent and the mushrooms are browned.
- In a bowl, mix the Greek yogurt, fresh lemon juice, grated horseradish, and chopped chives. Season with salt and pepper to taste to create the horseradish sauce.
- Slice the ciabatta bread and toast it lightly.
- Assemble the sandwich by spreading the horseradish sauce on the toasted ciabatta. Layer with the broiled steak, sautéed mushrooms and onions, and sliced Swiss cheese.
- Place the assembled sandwich back under the broiler for 1-2 minutes until the cheese is melted and bubbly.
- Serve immediately while hot.
Notes
Use any type of leftover steak you have on hand. The horseradish sauce can be adjusted to taste by adding more or less horseradish. Store any extra sauce in the refrigerator for up to 3 days. This sandwich pairs well with a side salad or crispy fries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5 grams
- Sodium: 850 mg
- Fat: 25 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 75 mg
Frequently Asked Questions
What type of steak works best for this sandwich?
Leftover filet, strip, or cowboy steak all work well for this sandwich, as they provide good flavor and texture.
How do I prepare the horseradish sauce for this recipe?
To prepare the fresh horseradish sauce, simply mix grated horseradish with sour cream and a pinch of salt to taste.
Can I use other condiments instead of horseradish sauce?
Yes, you can substitute with mustard or a spicy aioli, but the fresh horseradish sauce adds a unique kick that complements the steak.
So, I’m guessing you sautéed the mushrooms and onions?
Looks delish Kate….and a great reason to buy a larger steak before the cookout:)
love your blog !