What to Make With Beef Tenderloin Leftovers

Permit'southward practice something special with that leftover beef tenderloin or steak. Slice up some veggies and the meat, flavor, and grill or melt on the stovetop for one of the best sandwiches you will ever take.

Introduction

Last night we had a whole beef tenderloin with visitor. We knew we had as well much, but we never similar to come upwards curt. Also, it is simply and then easy just oven roast information technology to minimize work and maximize talk time.

I have a pound of cooked beefiness tenderloin. What to do? I have been wanting to try a Philly sandwich, so it was time to go it done.

I spent 5 minutes getting the french fries cutting and going (See Easiest French Fries Ever) then put the griddle on the grill to preheat on high and started cutting.

My Rating

A very nice lower 5 or high 4.

📋Ingredients

Beefiness

This recipe calls for nigh i to one ½ pounds of leftover beefiness tenderloin or steak. You lot tin scale that up or down for your needs.

Endeavor to cut your beefiness across the grain. Cut to about ¼ inch thickness and trim while you do this.

Since the beef is already cooked, add it about in the middle of cooking the vegetables. If your pan or griddle can non adapt the volume, exercise the vegetables starting time and then remove and cover while you heat the meat and and then combine to serve.

Vegetables

Ii peppers and one medium onion cleaned and trimmed is about the right amount for 1 to one ½ pounds of meat. If you have more than, practise an extra pepper and apply a larger onion.

♨️Grill

I beloved grilling things like this. Information technology adds something special. Yous need a large griddle or grill condom pan.

Preheat the griddle on high When hot y'all tin can decrease the grill to medium and add a college smoke point oil like corn or canola. For this recipe, cooking with the hood open is fine.

♨️Stovetop

If you desire, this can easily be done in a large skillet on your stovetop.

Employ your largest skillet and heat with the oil over medium-loftier oestrus. When the oil is shimmering, start by cooking the vegetables.

If the skillet is not big plenty for the meat and vegetables combine, totally cook the vegetables, motion to a dish and cover with foil while y'all cook the meat. And so mix the meat and vegetables together to serve.

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This recipe is listed in these categories. See them for more like recipes.

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🖼️Step-by-Step Photograph Instructions

Preheat grill on high with griddle for 10-fifteen minutes. Add 1 tablespoon oil merely before adding veggies.

Cut meat beyond the grain about ¼ inch thick and trim while you do the cutting.

Cut a medium onion into ¼ inch disks then cut them in half. Then cut 2 peppers into ¼ inch slices.

Add onion and peppers to the griddle. Stir every 2-three minutes. Continue the lid open up.

Add one tablespoon Worcestershire sauce, iii-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.

After 5 minutes of cooking the vegetables, add together meat and stir every 2-3 minutes for a total time of 10 minutes from the offset of the vegetables.

Serve on a toasted sub bun and add provolone cheese.

📖Recipe

What to do with leftover beef tenderloin? Philly Sandwich a la grill from 101 Cooking for Two

What to Do With Leftover Beef Tenderloin? Philly Sandwiches

Let's do something special with that leftover beef tenderloin or steak. Slice upwards some veggies and the meat, flavour, and grill or cook on the stovetop for one of the all-time sandwiches you will ever take.

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Prep Time: 10 minutes

Cook Time: x minutes

Total Time: 20 minutes

Servings #/Adjust if desired 4 servings

▢ 1 to 1 ½ pound cooked beef tenderloin or steak - piece thin
▢ ane onion - medium sliced ¼ inch slices and cut in half
▢ 1 green pepper - cut into ½ inch slices
▢ ane red pepper - cut into ½ inch slices
▢ 1 tablespoon vegetable oil
▢ 1 tablespoon Worcestershire sauce
▢ ½ teaspoon table salt
▢ ½ teaspoon pepper
▢ ¼-i/2 teaspoon crushed reddish pepper - optional
▢ ane tablespoon garlic - about three-4 cloves

Serving

▢ Toasted Buns
▢ Cheese of pick

Preheat grill on high with griddle for 10-15 minutes. Add 1 tablespoon oil just earlier calculation veggies. Note: Stovetop instructions in the notes beneath.
Cut meat across the grain about ¼ inch thick and trim while you do the cut.
Cut a medium onion into ¼ inch disks and then cut them in half. So cut two peppers into ¼ inch slices.
Add onion and peppers to the griddle. Stir every 2-iii minutes. Go on the chapeau open.
Add 1 tablespoon Worcestershire sauce, iii-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.
After 5 minutes of cooking the vegetables, add meat and stir every 2-iii minutes for a total time of 10 minutes from the start of the vegetables.
Serve on a toasted sub bun and add provolone cheese.

See the step-by-step photos in the mail service. Some recipes take an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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Pro Tips

This recipe is for 1 to 1 ½ pounds of cooked beef tenderloin or steak. Trim and cut beyond the grain.
If yous have more than beef, add some other pepper and use a large onion.
Do not employ olive oil. Utilize an oil with a higher smoke point like corn or canola.
The red pepper is optional.
Stovetop instructions beneath.
Serve as you want, I suggest topped with cheese on a toasted bun.
Nutrition does not include serving items.

Stovetop Instructions

Employ your largest skillet and estrus with the oil over medium-high oestrus.
When the oil is shimmering, starting time by cooking the vegetables.
At almost 5 minutes of cooking the vegetables, add the meat.
If the skillet is not big enough for the meat and vegetables combine, totally cook the vegetables, move to a dish and cover with foil while yous cook the meat.
Then mix the meat and vegetables together to serve.

To adjust the recipe size:

You may adjust the number of servings in this recipe bill of fare 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 exercise that yourself.

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated higher up. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your bodily results. To taste ingredients such as salt volition exist my judge of the average used.

Class : Main Course

Cuisine : American

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Originally Published August 11, 2010. Updated with expanded options, refreshed photos, and a tabular array of contents to assistance navigation.

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