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How do you make your Steak Sandwich?

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I have left over Flank steak and provolone. I'm looking to make an awesome sandwich for dinner tonight. Any suggestions?

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  1. Is the steak already cooked? If not, simply grill. If its already been cooked, slice thinly across the grain and reheat in the oven at 200-225 degrees to warm up. Cover with cheese and melt under the broiler.

    2 Replies
    1. re: fourunder

      Thanks. I am probably making a store run so am open to other additions as well!

      1. re: King of Northern Blvd

        I'm really a less is more kind of guy.....I like a traditional open-faced broiled sliced steak sandwich on toast .....maybe some sauteed mushrooms and onions and Long Hot Peppers...garlic butter or drizzled with olive oil and fresh lemon juice. If I want it hero style....then some Crusty Italian Bread would be necessary.

        Consider Fajita inspired if you need more zip

    2. I like fourunder's simple broil idea. I can feel those tasty, crisp edges from the boiler.

      I get really stupid with leftovers. Thoughts with flank and provolone are...

      A quick reduction/braise with pineapples and sprouts.
      Small pan. Put in some stock, wine, flank and sliced pineapples. Cook until tender, adding stock to keep up the liquid. Toss in sprouts, cook for a minute, then put cheese on top to melt.

      Because I like eggs.
      Brown onions, add flank, add worcestershire sauce. Form and melt cheese on top. Set aside. Fry egg, sunny side. Put on top. Layer with raw onion.

      Going overboard.
      Slice the flank, egg and bread it with hot spices, fry. Shred greens (kale, cabbage, etc), quick saute with balsamic. Layer with cheese and mayo.

      1. LAyer thinly sliced steak on a crusty baget, I add horseradish and stoneground mustard on the bread, and a little cheese. I put it in the broiler for a minute or two to melt cheese and get the bread a little toasty, I then add some sliced tomatoes.

        1. Too late for last night's dinner, but...

          My favorite seasoning for a leftover steak sandwich: Spike!

          It's a great seasoned salt with overtones of curry & undertones of citrus. Made by Gayelord Hauser; available at most healthfood stores along with its sister seasoning Vegit, which is made with a special yeast base (great on salads, eggs, veggies, popcorn).

          Cold steak sliced thin across the grain, coupla slices of quality cheese, toasted semolina or multigrain bread, a slather of good mayo (or maybe smoky/creamy horseradish sauce), a few shakes of Spike, perhaps some nice field greens. Nothing else necessary.