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    🏠Home » Recipes » Grill Recipes

    What to Do With Leftover Beef Tenderloin? Philly Sandwiches

    Aug 11, 2010 · Modified: Apr 27, 2022 by Dan Mikesell AKA DrDan · 9 Comments

    Recipe Table of Contents    
    4.45 from 27 votes

    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.

    Philly sandwich on plate with fries

    Jump To:
    • 📋Ingredients
    • ♨️Grill
    • ♨️Stovetop
    • 📖Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    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

    Rating 5 per 5

    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

    What to Do With Leftover Ham

    Leftover Turkey Tetrazzini

    Roasted Whole Beef Tenderloin

    This recipe is listed in these categories. See them for more similar recipes.

    Beef Recipes, Grill Recipes
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    🖼️Step-by-Step Photo Instructions

    pouring oil on griddle

    Preheat grill on high with griddle for 10-15 minutes. Add 1 tablespoon oil just before adding veggies.

    cut up beef on a black board

    Cut meat across the grain about ¼ inch thick and trim while you do the cutting.

    sliced peppers and onion on black board

    Cut a medium onion into ¼ inch disks and then cut them in half. Then cut two peppers into ¼ inch slices.

    raw vegetables on griddle

    Add onion and peppers to the griddle. Stir every 2-3 minutes. Keep the lid open.

    seasoning beef in white bowl

    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.

    adding beef to griddle with veggies

    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.

    cooked meat and vegetables on griddle

    Serve on a toasted sub bun and add provolone cheese.

    Philly sandwich on plate with fries
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    📝Recipe

    What to do with leftover beef tenderloin? Philly Sandwich a la grill from 101 Cooking for Two

    What to Do With Leftover Beef Tenderloin? Philly Sandwiches

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.45 from 27 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings #/Adjust if desired 4 servings

    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
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    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.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. This recipe is for 1 to 1 ½ pounds of cooked beef tenderloin or steak. Trim and cut across the grain.
    2. If you have more beef, add another pepper and use a large onion.
    3. Do not use olive oil. Use an oil with a higher smoke point like corn or canola.
    4. The red pepper is optional.
    5. Stovetop instructions below.
    6. Serve as you want, I suggest topped with cheese on a toasted bun.
    7. Nutrition does not include serving items.

    Stovetop Instructions

    1. Use your largest skillet and heat with the oil over medium-high heat.
    2. When the oil is shimmering, start by cooking the vegetables.
    3. At about 5 minutes of cooking the vegetables, add the meat.
    4. 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.
    5. 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

    Nutrition Facts
    What to Do With Leftover Beef Tenderloin? Philly Sandwiches
    Amount Per Serving
    Calories 318 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 10g50%
    Cholesterol 91mg30%
    Sodium 397mg17%
    Potassium 544mg16%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 4g4%
    Protein 24g48%
    Vitamin A 1079IU22%
    Vitamin C 65mg79%
    Calcium 44mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published August 11, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Caryl

      May 23, 2021 at 3:21 pm

      5 stars
      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.

      Reply
    2. Amy W

      April 17, 2020 at 5:47 pm

      5 stars
      This was delicious! Great use of leftover tenderloin and seasonings were perfect. Thanks for sharing

      Reply
    3. Beth Nottelling

      December 27, 2019 at 9:40 am

      5 stars
      Looks amazing, going to make it tonight. Where did you get that amazing grill pan?

      Reply
      • Dan Mikesell AKA DrDan

        December 27, 2019 at 9:51 am

        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

    4. MargieFS

      January 06, 2017 at 2:50 pm

      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.

      Reply
      • DrDan

        January 06, 2017 at 4:20 pm

        Thanks for the note.
        Dan

    5. Dr Dan

      August 11, 2010 at 6:59 pm

      With this combination of ingredients, it couldn't miss unless I did something wrong.

      Reply
    6. Chris

      August 11, 2010 at 4:12 pm

      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.

      Reply
    7. Jane @ Sweet Basil Kitchen

      August 11, 2010 at 1:06 pm

      Lucky guests to have beef tenderloin! Your recipe would not be considered left-overs...these look amazing!

      Reply

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