I always expect we’ll eat more steak than we actually do. I often buy four steaks and we end up eating only two. Part of the reason is portion size — instead of 8-ounce sirloins, we’re more likely to have 12-ounce ribeyes or New York strips. Recently I cooked cast iron strip steaks with Cajun compound butter for my son and his date before a school dance, and two steaks were left over. A few days later I turned those leftovers into steak sandwiches with onions, mushrooms, and bell peppers, piled high with cheese on toasted hoagie rolls. The family loved them.
These sandwiches are essentially a Midwestern take on a Philly steak and cheese: caramelized onions and peppers cooked in butter, optional mushrooms, then sliced leftover steak warmed with the vegetables and stacked in a toasted hoagie roll with plenty of shredded cheese. They’re quick, packed with flavor, and hearty enough to keep even a hungry teen satisfied for a second helping.
Leftover Steak Sandwich Ingredients
The main ingredient, of course, is leftover steak. A few other components turn those leftovers into a memorable sandwich.
- Cajun compound butter. If you used a Cajun compound butter for the steaks, use a bit of it to sauté the vegetables for maximum flavor.
- Onions. Caramelized onions are essential for a classic steak sandwich taste.
- Peppers. Sliced bell peppers — any color — add sweetness and texture.
- Mushrooms. Optional, but a great boost of savory flavor if you like them.
- Hoagie rolls. Choose sturdy rolls that will hold the filling and soak up butter and juices.
- Cheese. A shredded Italian blend melts nicely and complements the Cajun butter.
- Butter. For buttering and toasting the rolls under the broiler.
How to Make a Steak Sandwich
Begin by slicing the vegetables you’ll use. Heat a cast-iron skillet over medium-high and melt the Cajun compound butter (or regular butter). Add the sliced onions and peppers, and mushrooms if using, and sauté until they begin to brown and soften.
While the vegetables cook, slice the leftover steak thinly and butter the insides of the hoagie rolls. Toast the rolls briefly under the broiler until golden — watch closely to avoid burning. When the vegetables are nicely browned, add the sliced steak to the pan, stir to combine, and immediately turn off the heat. The residual pan and vegetable heat will warm the steak without overcooking it.
Assemble the sandwiches on the toasted hoagies: pile the warmed steak and vegetable mixture on the bottom half, and heap shredded cheese on the inside of the top half. Return the open sandwiches to the broiler just long enough to melt the cheese and finish caramelizing the edges of the steak and vegetables. Keep a close eye — this step takes only a minute or two and broilers vary.
When the cheese is melted and the fillings are bubbling slightly, close the sandwiches and serve immediately. A little extra cheese may escape onto the pan — that’s part of the charm.
Tips for Making the Perfect Steak Sandwiches
- Butter: Don’t skimp — butter adds flavor and helps caramelize the vegetables.
- Seasoning: If you don’t have Cajun compound butter, season the vegetables and steak well while cooking.
- Don’t overcook the meat: Warm the steak gently in the pan heat rather than cooking it again over high heat so it doesn’t dry out.
- Bread matters: Use a sturdy, crusty roll so it soaks up butter and juices without falling apart. Hoagie rolls or brat buns work well.
- Au jus is optional: For dunking, serve with au jus on the side — especially with big, soft rolls.
- Low-carb: Skip the roll and eat the steak and vegetables straight from the skillet.
Where to Buy Local Beef From?
I buy beef from family or local farms when possible. If you’re looking for local sources, check local farmers or regional suppliers in your area for grass-fed or farm-raised beef.
Great Sandwich Recipes
Try these other sandwich ideas when you want something different:
Sloppy Joe Boats
Italian Steak Sandwiches
Ham and Cheese Hawaiian Roll Sandwiches
Ham and Cheese Ranch Wraps
Philly Cube Steak Sandwiches
Leftover Steak Sandwiches
Ingredients
- 2 leftover steaks
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 8 ounces mushrooms (optional)
- 3 tablespoons Cajun compound butter
- 4 tablespoons butter (for rolls)
- 2 cups shredded Italian cheese
- 4 hoagie rolls
Instructions
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Slice the vegetables. Heat a cast-iron skillet over medium-high, add the compound butter, and sauté the sliced vegetables, stirring occasionally, until they soften and brown.
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While the vegetables cook, slice the steak thinly and butter the inside of the hoagie rolls.
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Place the hoagie rolls under the broiler to toast. Watch closely to avoid burning — broilers vary in intensity.
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When the vegetables are browned and softened, add the sliced steak to the pan, stir briefly, and immediately turn off the heat so the steak warms without overcooking.
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Remove the hoagies from the oven. Place a thick layer of shredded cheese on the inside of the top halves and pile the meat and vegetables on the bottom halves.
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Return the open sandwiches to the broiler just long enough to melt the cheese and finish caramelizing the edges of the steak and vegetables.
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Close the sandwiches and enjoy immediately.