Best Beef Tenderloin Sandwiches Recipe (Leftover Tenderloin)
Transform beef tenderloin leftovers into mouthwatering sandwiches in under 30 minutes! Elevate your leftover game with this easy, flavorful, and cheesy beef tenderloin sandwich recipe.
Cut tenderloin (1 ½ - 3 pounds) across the grain about ⅛ - ¼ inch thick and trim any fat. Plan on about 1/3 pound per sandwich. Tip: Adjust your sauce based on the amount of meat you are using. Mix Worcestershire sauce (2-3 TBL), garlic (2 cloves, minced), Dijon mustard (1-2 teaspoons), kosher salt (1/4 tsp) and pepper (¼ tsp) in a medium bowl. Add the sliced meat and toss to coat. Allow to sit while you prepare the rest of the recipe.
Preheat a large heavy duty skillet (such as a cast iron pan) over medium-high heat, until hot, add the butter (2 TBL) and oil (1 TBL) until shimmering. Or preheat a griddle (such as a Blackstone griddle) on medium-high for 10-15 minutes. Spread some oil over the griddle.
Add the onions (1 sliced), mushrooms (1 cup sliced) and peppers (sliced) to the skillet or griddle (over medium-low heat) and saute until the onions and peppers are caramelized and tender, about 7-10 minutes.Remove the peppers, mushrooms and onions to a plate with a slotted spoon.
Increase the heat to medium-high, add additional 1 tablespoon of oil (if needed). Using tongs, add the steak into the hot skillet or griddle and toss it around for 3 minutes or so, return the onions, mushrooms and peppers, tossing with the steak until hot.
If adding cheese, remove skillet from heat, add cheese and cover until melted. While the cheese is melting, heat another large skillet or griddle over medium-high heat, spread butter on cut side of hoagie rolls and grill until toasted.
Place steak onto sandwich rolls, adding extra cheese if desired. Drool away!
Notes
NOTE | The nutritional information will change based on the amount of meat and veggies you add to your sandwich, so use it for a guideline and if necessary, weigh your meat and plug into your own nutrition calculator.
Olive oil is not recommended for this recipe since you are cooking at higher heats, use an oil like avocado oil, canola or safflower oil.
If you don’t like an ingredient, don’t use it, if you prefer a different ingredient, toss it in.
Thicken the juices and sauce made from the cooking veggies and steak by whisking in a cornstarch slurry. Start with 1:1 ratio of cornstarch and water.