Leftover Beef Tenderloin Sandwiches Recipes

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WHAT TO DO WITH LEFTOVER BEEF TENDERLOIN? PHILLY SANDWICHES



What to Do With Leftover Beef Tenderloin? Philly Sandwiches image

Let's do something special with that leftover beef tenderloin or steak. Slice up some veggies and the meat, season, and grill or cook on the stovetop for one of the best sandwiches you will ever have.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 20m

Number Of Ingredients 12

1 to 1 ½ pound cooked beef tenderloin or steak (slice thin)
1 onion (medium sliced 1/4 inch slices and cut in half)
1 green pepper ( cut into 1/2 inch slices)
1 red pepper (cut into 1/2 inch slices)
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon crushed red pepper (optional)
1 tablespoon garlic (about 3-4 cloves)
Toasted Buns
Cheese of choice

Steps:

  • Preheat grill on high with griddle for 10-15 minutes. Add 1 tablespoon oil just before adding veggies. Note: Stovetop instructions in the notes below.
  • Cut meat across the grain about 1/4 inch thick and trim while you do the cutting.
  • Cut a medium onion into 1/4 inch disks and then cut them in half. Then cut two peppers into 1/4 inch slices.
  • Add onion and peppers to the griddle. Stir every 2-3 minutes. Keep the lid open.
  • Add 1 tablespoon Worcestershire sauce, 3-4 cloves crushed or minced garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 -1/2 teaspoon crushed red pepper (optional) to the meat in a medium bowl and mix well.
  • After 5 minutes of cooking the vegetables, add meat and stir every 2-3 minutes for a total time of 10 minutes from the start of the vegetables.
  • Serve on a toasted sub bun and add provolone cheese.

Nutrition Facts : Calories 318 kcal, Carbohydrate 7 g, Protein 24 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 91 mg, Sodium 397 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

LEFTOVER BEEF TENDERLOIN SANDWICHES



Leftover Beef Tenderloin Sandwiches image

Delicious beef and cheese sandwiches using leftover beef tenderloin.

Provided by Julia Jordan | Julia's Simply Southern

Categories     Lunch

Time 25m

Number Of Ingredients 7

4 Sandwich Buns or Rolls
3 tbs Softened Butter, divided
1 lb Leftover Beef Tenderloin, thinly sliced
4 Slices of Provolone Cheese
Lettuce (optional)
Tomato (optional)
2 tbs Sriracha Mayonnaise (optional)

Steps:

  • Preheat your oven to 350°F (176°C)
  • Spread some butter on the buns and toast until golden brown.
  • Add the remaining butter to a small skillet and heat over medium; add the sliced beef tenderloin and cook until heated through.
  • Place the bottom portion of the sandwich rolls on a lined baking sheet; top each with some of the beef slices then top with cheese. Bake until the cheese is melted, about 10 minutes.
  • Serve with your favorite sandwich toppings and condiments.

Nutrition Facts : Calories 754 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 141 milligrams cholesterol, Fat 51 grams fat, Fiber 3 grams fiber, Protein 40 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 775 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

STEAK-LOVERS' LEFTOVERS (SANDWICHES)



Steak-Lovers' Leftovers (Sandwiches) image

Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.

Provided by highcotton

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter, plus extra for bread
1 tablespoon olive oil
1 cup thinly-sliced onion
3/4 cup thinly-sliced mushroom
1 clove garlic, minced
3/4 cup beef broth
1 1/2 tablespoons heavy cream
3 tablespoons catsup
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 lb grilled steak or 1 lb cooked roast beef, thinly-sliced
1 loaf long Italian bread

Steps:

  • Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
  • (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
  • Reduce heat to moderately low and add mushrooms and garlic to skillet.
  • Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
  • Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
  • Add cream, catsup, worcestershire and mustard.
  • (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
  • Cut each half into 4 equal pieces and toast in oven, buttered side up.
  • Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
  • Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
  • Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.

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