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Leftover Steak Sandwich with Fresh Horseradish Aioli

  • Author: Kate Davis


Leftover steak from your backyard barbecue can be doctored up and quickly turned into a gourmet steak sandwich on a lazy Sunday.


  • leftover steak
  • ciabatta bread, sliced
  • swiss cheese, sliced
  • 1 pint button mushrooms, sliced
  • 1/2 yellow onion, sliced thin
  • 1 1/2 c. plain greek yogurt
  • 1 1/2 tbsp. fresh lemon juice
  • 3 tbsp. chives, finely chopped
  • 12 tbsp. freshly grated horseradish
  • 1 tbsp. dijon mustard
  • salt & pepper, to taste
  • 2 tbsp. butter
  • lettuce, chopped for topping



  1. on a lined baking sheet, put your leftover steak under the broiler on hi until it’s sizzling, around 2 minutes. remember, these are leftovers and already cooked to your doneness preference, so make sure you don’t overcook it on the reheat!
  2. slice steak and set aside for sandwich assembly.

horseradish chive cream sauce:

  1. if using the root, peel outer layer so white root shows. using a zester or fine grater, grate root until you have roughly 1-2 tablespoons of fresh horseradish. whisk together greek yogurt, horseradish, dijon, chives, lemon, salt & pepper. now remember, taste it to see if you need any more s&p or kick it up a notch with more horseradish. note, if you can’t find horseradish root, you can use the prepared kind in a jar but tasting is key here… the jarred stuff is less potent, so you’ll want to add extra to your spice preference.
  • Category: Main
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