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
Units
Scale
- Leftover steak
- Ciabatta bread
- Sliced Swiss cheese
- 1 pint (470 ml) button mushrooms, sliced
- 1/2 yellow onion, sliced thin
- 1 1/2 cups (360 ml) plain Greek yogurt
- 1 1/2 tbsp (22 ml) fresh lemon juice
- 3 tbsp (45 ml) chives, finely chopped
- 2 tbsp 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: Sandwich
- 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