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Leftover Steak Sandwich With Onions and Mushrooms

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“This is a delicious sandwich and a great way to use up leftover steak --- I really don't even bother measuring out the exact amounts, the amounts I have listed I think are pretty close to what I use when I make this sandwich, you may adjust the ingredient amounts to suit taste, and to save some time you can fry the onions and mushroom/garlic mixture well in advance --- it's not really necessary to brown the bread, I like to do so as I find it makes a difference to the taste of the sandwich, serving size is only estimated --- this is delicious!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
  2. In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
  3. Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; sauté until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
  4. To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
  5. Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
  6. Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
  7. On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
  8. Season with black pepper and then top with browned onions.
  9. Top with the remaining bread, the cut into serving size pieces.

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