Easy Leftover Steak Sandwich
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
4
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Calories
538 kcal
-
Course
Main Course, Lunch
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Cuisine
American
Easy Leftover Steak Sandwich
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Steak Sandwich is a delicious and flavorful leftover steak recipe that’s so easy to make!
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Ingredients
- 1 ½ pound steak such as sirloin, rib-eye, or flank steak, leftover
- 1 tablespoon neutral cooking oil generic cooking oil
- 3 onion peeled and sliced, large
- 4 ounces arugula
- mustard
- 4 ciabatta bread (about 7 oz for 4 rolls)
- butter
- salt optional
- black pepper optional
Instructions
- Heat oil in a large skillet over medium heat. Add onions and cook for about 10 minutes or until softened, stirring frequently. Transfer to a plate and set aside.
- Cut the leftover steak into thin slices.
- Lightly butter the bread and toast until golden.
- Top the bottom half of bread with arugula and caramelized onions.
- Place a layer of the thin steak slices on top, and spread mustard on top.
- Season with optional salt and pepper if necessary.
- Cover the sandwiches with the top half of the bread.
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
32g
(11%)
Protein
40g
(80%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
343mg
(14%)
Potassium
681mg
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
700IU
(14%)
Vitamin C
10mg
(11%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 32g | 11% |
| Protein | 40g | 80% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 343mg | 14% |
| Potassium | 681mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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