Leftover Steak Sandwich


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