I hate wasting food, but I’m also not a fan of leftover steak. That’s why I will always try to finish every scrap of meat on my plate. But sometimes you just can’t pack it all in, and you have to bring some of that meat home. If you’re like me, you don’t like to re-heat quality meat. Something just changes and it’s not the same.
I’ve had some sliced cold in a salad before, but I also hate salads. I’ve also made a lot of beef stocks and broths with bones and meat scraps. But making the same thing can get tiring, and that’s a long process as well. So I came up with this recipe to satisfy my urges.
What you need:
- Leftover steak
- Leftover creamed spinach
- Leftover potato element
- Cheddar and/or American cheese
- Sub sandwich bread
Okay so here’s how it goes down. First, slice up your leftover steak scraps as thin as you can get them.
Inevitably, you’re going to have some congealed beef fat mixed with butter in the bottom of your take-out container.
Don’t throw that away!
Grab your bread.
Slice it open and spread that buttery beef fat onto each side of your bread, like so, and then heat up a pan.
Toast this baby as if it were grilled cheese.
Then start layering your components. Creamed spinach:
Potatoes and cheese:
Those were crispy potatoes mixed with onions, so that was a bonus ingredient for me!
More cheese, because why not?
Close it up and wrap it in tinfoil.
Bake this fucker for a quick stint at like 450. It doesn’t need too long in there. Once the cheese is completely melted down it should be good to go. Also, you don’t want to overheat the meat since it should already be a nice medium rare from the steakhouse.
Unwrap, slice and eat. Just try to do a better job slicing it than I did.