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I always think we are going to eat way more steak than when we do. I always get four steaks and we end up eating two steaks. Part of the reason is the size of the steaks. We aren’t getting out 8-ounce sirloins but more like 12-ounce ribeyes or New York Strip steaks. Recently, I made cast iron skillet strip steaks with cajun compound butter for my son and his date before a school dance and had two leftover steaks. A few days later I made these leftover steak sandwiches with onions, mushrooms, and peppers with lots of cheese on a toasted hoagie roll. They were a huge hit for the family.
Leftover steak sandwiches are a great way to use up cooked steaks in a sandwich resembling a midwestern Philly steak and cheese. By combining caramelized onions and peppers in a cast iron skillet and then adding sliced steaks right before mounding it all into a toasted hoagie roll topped off with lots of cheese, you will experience one heck of a good sandwich. These sandwiches were easy to make and were full of flavor while also being hearty enough to fill up the swimmer son the second time.
The obvious here is steak. We need steak and then a few other ingredients to take these leftover cajun steaks to the perfect steak sandwich.
- Cajun Butter. Use that leftover compound cajun butter from making the steaks to saute the onions and peppers.
- Onions. What is a steak sandwich without onions?
- Peppers. Bell peppers in any color, sliced.
- Mushrooms. These are optional, but I love mushrooms so in my world we add them.
- Hoagie Rolls. Big, bulky rolls to soak up butter and cheese.
- Cheese. Italian Blend Shredded Cheese to be exact.
- Butter. For buttering up the rolls.
How to Make a Steak Sandwich
Start making the steak sandwich by melting the cajun compound butter in a and then adding the sliced onions and peppers to the skillet. If you are using mushrooms, add them to the skillet as well. Saute them until they are browned around the edges.
When the onions, peppers, and mushrooms are sauteed, add the sliced leftover steak to the skillet and immediately turn the skillet off. I don’t like overdone steak so I don’t cook the steak overheat but use the pan and vegetable heat to warm the steak up.
Stir the meat into the onions and peppers. Then move to build the sandwiches on the toasted hoagies. Get your shredded cheese ready to go. One the bottom side of the hoagie, pile the steak and veggies. Then on the top side of the hoagie, pile the shredded cheese.
Put the sandwiches back under the broiler to melt the cheese and crisp up the edges of the steak and veggies. Keep a close eye on the sandwiches, this will not take long. Every broiler is different too so the pan of sandwiches may need to be turned.
- Butter – don’t skimp on the butter. Fat is flavor.
- Seasoning – I used the cajun compound butter if you are using regular butter to cook the veggies, season them and the steak.
- Do not overcook the meat. Just like you don’t want to overcook the steak the first time, don’t dry it out for the sandwiches.
- Bread matters. Use big crusty bread to soak in the butter. I love hoagie rolls or brat buns.
- Au jus is a bonus. Since you are using big bread, go ahead and get some au jus to dip the sandwiches into.
- Eating low-carb, no problem. Just eat the steak and veggies straight from the skillet.
Where to Buy Local-Beef From?
I get my beef from my brother or from a few local farmers. However, I have some recommendations on where you can get local beef.
- Griswold Feed – Interested in buying beef from my brother’s farm, head to east-central Illinois. You can buy it from the Griswold Feed store.
- Sumner Point Beef – Cattle are raised on a family farm in Illinois that a college friend of mine lives on. They ship beef across the country.
- Flemming Family Beef – These steaks in this recipe came from Flemming Family Beef. They were amazing. If you live in south-central Indiana, get your beef from them.
Leftover steak sandwiches use up cooked steaks to create a midwest version of a Philly Cheesesteak sandwich with caramelized mushrooms, onions, and peppers topped off with lots of melted cheese.
- 2 leftover steaks
- 1 bell pepper
- 1 onion
- 8 ounces mushrooms
- 3 tablespoons cajun compound butter
- 4 tablespoons butter
- 2 cups shredded Italian cheese
- 4 hoagie rolls
Slice up the vegetables you are using in the sandwiches. Put the cast iron skillet on the stove over medium-high heat and add compound butter to the skillet. Add the sliced vegetables. Stir occasionally.
While vegetables are cooking, slice the steak and butter the inside of the hoagie rolls.
Place the hoagie rolls under the oven broiler to toast. Watch closely so you don't burn the bread. I use the broiler on high, but every oven is different so low may be enough heat.
When the vegetables have started to brown and are softened, add the sliced steak to the pan. Stir to combine and immediately turn off the heat. Let the steak warm from the pan heat and vegetables.
Remove the hoagies from the oven, on the inside of the top put a thick layer of the cheese and on the bottom bun, pile the meat and veggies.
Place back under the broiler to melt the cheese and finish caramelizing the steak and vegetables.
Put the top and bottoms together when done, and enjoy.
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