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.
Introduction
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.
My Rating
A very nice lower 5 or high 4.
📋Ingredients
Beef
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.
Vegetables
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.
♨️Grill
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.
♨️Stovetop
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.
📖Related Recipes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
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.
📖Recipe
What to Do With Leftover Beef Tenderloin? Philly Sandwiches
Ingredients
- 1 to 1 ½ pound cooked beef tenderloin or steak - slice thin
- 1 onion - medium sliced ¼ inch slices and cut in half
- 1 green pepper - cut into ½ inch slices
- 1 red pepper - cut into ½ inch slices
- 1 tablespoon vegetable oil
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼-1/2 teaspoon crushed red pepper - optional
- 1 tablespoon garlic - about 3-4 cloves
Serving
- Toasted Buns
- Cheese of choice
Instructions
- 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 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.
My Private Notes
Recipe Notes
Pro Tips
- This recipe is for 1 to 1 ½ pounds of cooked beef tenderloin or steak. Trim and cut across the grain.
- If you have more beef, add another pepper and use a large onion.
- Do not use olive oil. Use an oil with a higher smoke point like corn or canola.
- The red pepper is optional.
- Stovetop instructions below.
- Serve as you want, I suggest topped with cheese on a toasted bun.
- Nutrition does not include serving items.
Stovetop Instructions
- Use your largest skillet and heat with the oil over medium-high heat.
- When the oil is shimmering, start by cooking the vegetables.
- At about 5 minutes of cooking the vegetables, add the meat.
- 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.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published August 11, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Caryl
This looks really good, but I cannot figure out where this idea that bell peppers go on philly cheesesteaks came from, but I've seen it all over the country, but never in Philly. Onions, mushrooms, hot peppers? Yes to all. But not bell.
Amy W
This was delicious! Great use of leftover tenderloin and seasonings were perfect. Thanks for sharing
Beth Nottelling
Looks amazing, going to make it tonight. Where did you get that amazing grill pan?
Dan Mikesell AKA DrDan
Hi Beth,
Welcome to the blog.
I do this occasionally but it is always great. But look at what we are working with... it has to be great.
The griddle is just one of those toys I had to have. It is cast iron (very heavy), enamel paint and non-stick surface. It takes a bit to preheat but once it is hot, it stays very hot. Easy to clean.
William Sonoma was the only place that sold them in 2011 then they disappeared a few years later. I think eBay is your only hope. I doubt you will see many of them. Search for “La Plancha Cast-Iron Griddle”
Thanks for the note and rating.
Dan
MargieFS
We thought this recipe was really good. I swapped out one green pepper for 8 Oz. mushrooms. Prep was easy and the results were mouth watering. Thank you for a great recipe and use for leftover beef tenderloin.
DrDan
Thanks for the note.
Dan
Dr Dan
With this combination of ingredients, it couldn't miss unless I did something wrong.
Chris
Nice use of leftover beef tenderloin. I hadn't tried it that way but I did use the chain of bull (side meat from a tenderloin) for philly cheese steaks and they were fantastic. I can imagine how good yours tasted.
Jane @ Sweet Basil Kitchen
Lucky guests to have beef tenderloin! Your recipe would not be considered left-overs...these look amazing!