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.
Last night we had a whole beef tenderloin with company. We knew we had too much, but we never like to come up short. Also, it is just so easy just oven roast it to minimize work and maximize talk time.
I have a pound of cooked beef tenderloin. What to do? I have been wanting to try a Philly sandwich, so it was time to get it done.
I spent 5 minutes getting the french fries cut and going (See Easiest French Fries Ever) then put the griddle on the grill to preheat on high and started cutting.
A very nice lower 5 or high 4.
This recipe calls for about 1 to 1 ½ pounds of leftover beef tenderloin or steak. You can scale that up or down for your needs.
Try to cut your beef across the grain. Cut to about ¼ inch thickness and trim while you do this.
Since the beef is already cooked, add it about in the middle of cooking the vegetables. If your pan or griddle can not accommodate the volume, do the vegetables first then remove and cover while you heat the meat and then combine to serve.
Two peppers and one medium onion cleaned and trimmed is about the right amount for 1 to 1 ½ pounds of meat. If you have more, do an extra pepper and use a larger onion.
I love grilling things like this. It adds something special. You need a large griddle or grill safe pan.
Preheat the griddle on high When hot you can decrease the grill to medium and add a higher smoke point oil like corn or canola. For this recipe, cooking with the hood open is fine.
If you want, this can easily be done in a large skillet on your stovetop.
Use your largest skillet and heat with the oil over medium-high heat. When the oil is shimmering, start by cooking the vegetables.
If the skillet is not big enough for the meat and vegetables combine, totally cook the vegetables, move to a dish and cover with foil while you cook the meat. Then mix the meat and vegetables together to serve.
Preheat grill on high with griddle for 10-15 minutes. Add 1 tablespoon oil just before adding veggies.
Cut meat across the grain about ¼ inch thick and trim while you do the cutting.
Cut a medium onion into ¼ inch disks and then cut them in half. Then cut two peppers into ¼ 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, ½ teaspoon salt, ½ teaspoon pepper, and ¼ -½ 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.
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Originally Published August 11, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.