It's time to use up that leftover beef tenderloin or steak. Make delicious steak sandwiches with sauteed onions and peppers on your grill or stovetop. Add some melted provolone cheese for a touch of Philly cheesesteak.
It's good enough to purposely cook too much to make these subs for lunch the next day.
🐄Ingredients
Beef—pre-cooked leftover tenderloin or steak
Aromatics—onion, garlic
Bell peppers—green and red
Pantry ingredients—vegetable oil, Worcestershire sauce, salt, black pepper, and crushed red pepper (optional)
Serving—sub or hoagie buns, Provolone cheese
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Featured Comment from Amy:
"This was delicious! Great use of leftover tenderloin and seasonings were perfect."
We frequently cook a whole beef tenderloin or steaks for company. We knew we made too much, but we never like coming short.
Let's put that leftover beef tenderloin or steak to good use other than topping a salad with these delicious easy hoagies.
👨🍳How to make leftover beef tenderloin or steak sandwiches
Preheat the grill on high with the griddle for 10-15 minutes. Or if doing stovetop, use a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Cut meat across the grain about ¼ inch thick and trim while you do the cutting.
Add 1 tablespoon Worcestershire sauce, 3-4 cloves crushed or minced garlic, ½ teaspoon salt, ½ teaspoon pepper, and ¼ -½ teaspoon crushed red pepper (optional) to the meat in a medium bowl and mix well.
Cut a medium onion into ¼ inch disks and then cut them in half. Then cut two peppers into ¼ inch slices.
Add onion and peppers to the griddle or skillet when the oil is shimmering hot. Stir every 2-3 minutes.
After 5 minutes of cooking the vegetables, add the meat.
Stir every 2-3 minutes for a total of 10 minutes from the start of the vegetables.
Serve on a toasted sub bun and add provolone cheese.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to get it right
Assume about ¼ pound of meat per sandwich.
If your griddle or pan is not large enough to hold all the meat and vegetables, thoroughly cook the vegetables, move them to a covered plate, heat the meat, then combine to serve.
How to serve
Serve with Easiest French Fries, Spinach Salad with Bacon, Grilled Corn on the Cob, or Grilled Pineapple. Check out some other leftover recipes like What to Do With Leftover Ham and Easy Turkey Tetrazzini.
FAQs
For a Philly Cheesesteak version, melt provolone cheese into the hot meat and vegetable mixture before adding it to the sandwiches.
Sure, any fully cooked beef will work. It is best to be cut across the grain for better tenderness.
Leftovers can be stored for up to 4 days, but you need to count any days the leftovers were stored before cooking this recipe. Seal in an airtight container and refrigerate. You can also freeze for 3 months.
Reheat on the stovetop.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Leftover Beef Tenderloin Sandwiches
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Ingredients
- 1 to 1 ½ pound cooked beef tenderloin or steak - slice thin
- 1 onion - medium sliced ¼ inch slices and cut in half
- 1 green pepper - cut into ½ inch slices
- 1 red pepper - cut into ½ inch slices
- 1 tablespoon vegetable oil
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼-1/2 teaspoon crushed red pepper - optional
- 1 tablespoon garlic - about 3-4 cloves
Serving
- toasted sub or hoagie buns
- provolone cheese
Instructions
- Preheat the grill on high with the griddle for 10-15 minutes. Or if doing stovetop, use a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
- Cut meat across the grain about ¼ inch thick and trim while you do the cutting.
- Add 1 tablespoon Worcestershire sauce, 3-4 cloves crushed or minced garlic, ½ teaspoon salt, ½ teaspoon pepper, and ¼ -½ teaspoon crushed red pepper (optional) to the meat in a medium bowl and mix well.
- Cut a medium onion into ¼ inch disks and then cut them in half. Then cut two peppers into ¼ inch slices.
- Add onion and peppers to the griddle or skillet when the oil is shimmering hot. Stir every 2-3 minutes.
- After 5 minutes of cooking the vegetables, add meat and stir every 2-3 minutes for a total of 10 minutes from the start of the vegetables.
- Serve on a toasted sub bun and add provolone cheese.
Recipe Notes
Pro Tips
- This recipe is for 1 to 1 ½ pounds of cooked beef tenderloin or steak. Trim and cut across the grain.
- If you have more beef, add another pepper and use a large onion.
- Do not use olive oil. Use an oil with a higher smoke point like corn or canola.
- The red pepper is optional.
- Stovetop instructions below.
- Serve as you want, I suggest topped with cheese on a toasted bun.
- Nutrition does not include serving items
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published August 11, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Caryl says
This looks really good, but I cannot figure out where this idea that bell peppers go on philly cheesesteaks came from, but I've seen it all over the country, but never in Philly. Onions, mushrooms, hot peppers? Yes to all. But not bell.
Amy W says
This was delicious! Great use of leftover tenderloin and seasonings were perfect. Thanks for sharing
Beth Nottelling says
Looks amazing, going to make it tonight. Where did you get that amazing grill pan?
Dan Mikesell AKA DrDan says
Hi Beth,
Welcome to the blog.
I do this occasionally but it is always great. But look at what we are working with... it has to be great.
The griddle is just one of those toys I had to have. It is cast iron (very heavy), enamel paint and non-stick surface. It takes a bit to preheat but once it is hot, it stays very hot. Easy to clean.
William Sonoma was the only place that sold them in 2011 then they disappeared a few years later. I think eBay is your only hope. I doubt you will see many of them. Search for “La Plancha Cast-Iron Griddle”
Thanks for the note and rating.
Dan
MargieFS says
We thought this recipe was really good. I swapped out one green pepper for 8 Oz. mushrooms. Prep was easy and the results were mouth watering. Thank you for a great recipe and use for leftover beef tenderloin.
DrDan says
Thanks for the note.
Dan
Dr Dan says
With this combination of ingredients, it couldn't miss unless I did something wrong.
Chris says
Nice use of leftover beef tenderloin. I hadn't tried it that way but I did use the chain of bull (side meat from a tenderloin) for philly cheese steaks and they were fantastic. I can imagine how good yours tasted.
Jane @ Sweet Basil Kitchen says
Lucky guests to have beef tenderloin! Your recipe would not be considered left-overs...these look amazing!