Next-day steak sandwich

15 min · 15 min hands-on

Ingredients

1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz

• leftover steak, sliced thin across the grain12 oz
• rolls or thick bread2
• mustard, chimichurri, or horseradish
• onion, optional, cooked in the steak fat1 (1 1/2 lb)

Method

1. 1

   Slice the steak cold, thin, across. Warm the bread. Warm the meat only if you must — 30 seconds in a pan with fat, not a microwave cycle.

2. 2

   Sauce. Onion if you have it. Eat over the sink if the roll cannot hold it.

If you don’t have it

• Ribeye or strip → Flank, hanger, or leftover prime rib. Slice thinner on the grainy cuts. Prime rib wants horseradish, not mustard.
• Chimichurri → Mustard, horseradish, or the steak fat and onions. The meat is the filling. Sauce is a smear.

Same cook, different day

• Cheesesteak-ish

  A griddle and onions. Onions in the fat, meat 30 seconds, provolone to melt. Roll.

• Cold

  You have discipline. Do not warm it. Thin slices, good bread, a hard mustard. Picnic food.

• Open-face

  The roll will not hold it. Toast, meat, drippings spooned over. Knife and fork.