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.
So I have a pound of cooked beef tenderloin. What to do? I have been wanting to try a Philly sandwich but hadn’t done any research, and it was already 6:30 and something needs to be done. So 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.
OK, it probably won’t often be repeated because how often do you have these leftovers but it is too good to be a 3. It could be spicier for some people but was just right for us. Total time 25 minutes from the start of preheating and serving with the fries.
Notes: I used a mandolin for most of the meat cutting but to stay cross-grain, I did need to hand cut some.
1) Preheat grill on high with griddle for 10-15 minutes.
2) While preheating a) cut meat into 1/8 to 1/4 inch thick slices. B) cut onion into 1/4 inch disks and then cut them in half. C) cut peppers into 1/4 inch slices.
3) Add 1 T oil to griddle and add onion and peppers to a griddle. Stir every 2-3 minutes.
4) While #3, add remaining ingredients to the meat in a medium bowl and mix will.
5) 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.
6) Serve on a toasted sub buns and add provolone cheese.
July 24, 2016