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Leftover Steak Horseradish Ciabatta
Andre Lewis

Leftover Steak Horseradish Ciabatta

Cold leftover steak is easier to slice thin, which makes this a better second-day sandwich than a reheated slab. Warm the meat gently in the pan just until 165°F; hard searing cooks it twice. Horseradish cream and peppery arugula cut through yesterday's ribeye fat.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb cooked steak chilled
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/3 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 4 ciabatta rolls split
  • 2 cups baby arugula

Method
 

  1. Slice the chilled steak as thinly as possible across the grain.
  2. Stir the sour cream, horseradish and Dijon together until smooth.
  3. Toast the ciabatta rolls cut-side down in a dry skillet for 2 to 3 minutes until lightly crisp.
  4. Add the olive oil and steak to the skillet, season with salt and black pepper, and turn for 2 to 3 minutes until reheated to 165°F without hard browning.
  5. Spread the horseradish cream over both cut sides of each roll.
  6. Divide the warm steak and arugula among the rolls and close them while the meat is still warm.