Use the steak you saved
Leftover Steak, Pepper and Mushroom Sandwiches
Mushrooms and peppers do much of the work in these two sandwiches. Reheat the steak gently with a little stock, accepting that a safe leftover endpoint cooks it further than the first steak dinner.
- Makes
- 2 filled sandwich rolls
- Preparation
- About 15 minutes
- Cooking or chilling
- About 15 to 20 minutes
Get everything ready
Ingredients
2 filled sandwich rolls
What you need
Covered skillet, tongs, clean board and food thermometer.
Time to cook
Method
Make the spread
Mix the yogurt and mustard in a clean bowl. Cover and refrigerate. Split the rolls and set aside.
Cook the vegetables
Warm oil in a skillet over medium high heat. Add mushrooms, pepper and onion. Cook about 8 to 12 minutes, stirring, until softened and browned.
Reheat the steak fully
Reduce to medium heat. Add the cooked steak, stock and pepper. Cover and heat, turning and stirring gently, until the steak reaches at least 165°F in several places. The stock should bubble, and the meat will cook beyond its original doneness.
Fill and serve
Toast the roll interiors in a dry pan if desired. Spread with the cold mustard yogurt, then divide the hot steak and vegetables between the rolls. Serve immediately.
Before you make it
Thin slices still need a check
Check a folded or thicker part of the meat with a suitable thermometer, following its directions. Hot vegetables alone do not establish the steak's temperature.
No promise of pink leftovers
Reheating steak to the leftover endpoint changes texture and doneness. This sandwich uses moisture and vegetables to make that tradeoff useful rather than promising the first dinner's result.
Temperature comes first
Use cooked ingredients that were promptly refrigerated. Reheat leftovers to 165°F. Making another dish does not restart their storage time. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.