Leftover Steak Sandwich


When I’ve been grilling lately, I always end up with a little leftover steak. I’m always apprehensive reheating steak because I overcook it and it comes out tough. But if I slice it very thin and pile it delicately onto a toasted ciabatta, it makes for a killer sandwich. Even better, if I have some leftover grilled red bell peppers and onions I blitz them into smoky, spicy mayo and it elevates the leftover steak and gives it new life! I hope you enjoy this sandwich as much as my family does, maybe you’ll even grill an extra steak just so you have enough leftovers to make this juicy sammy.


Leftover Steak Sandwich

  • Author: Roni Proter
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 2 1x


Units Scale
  • 1/2 lb leftover steak like ribeye or NY Strip
  • 2 ciabatta rolls or other hearty bread
  • 1 cup fresh arugula lettuce
  • 4 slices provolone cheese
  • 1/4 cup roasted or grilled red peppers
  • 1/4 cup roasted or grilled red onions
  • 1/2 cup mayonnaise
  • juice from half a lemon
  • 1/2 tsp smoked paprika
  • 1/4 tsp smoked chipotle powder (optional for spicy)


  1. In a food processor, add the mayonnaise, red pepper, onion, lemon juice, paprika and chipotle, if using, and puree until smooth
  2. Spread the roasted pepper mayo on each side of the bread, top with a slice of provolone then toast the ciabatta, open faced
  3. Thinly slice the cold steak, against the grain, and split evenly for two sandwiches
  4. Gently layer the steak on top of one side of the toasted ciabatta
  5. Top with arugula and the other slice of bread

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