Ribeye Steak Sandwiches from Leftover Steak
Ribeye steak sandwiches made from leftover cooked ribeye, gently reheated and layered on toasted bread for a quick next-day meal.
Equipment
- Skillet
- Sharp knife
- Cutting board
Ingredients
Steak Sandwich
- 8 to 10 oz cooked ribeye steak sliced thin
- 2 sandwich rolls
- 1 tbsp butter or olive oil
- 1 small onion thinly sliced, optional
Instructions
- Slice the cooked ribeye steak thinly against the grain using a sharp knife. Thin slices reheat more evenly and stay tender.
- Slice the sandwich rolls and lightly butter the cut sides if desired. Set aside while reheating the steak.
- Heat a skillet over medium heat and add the butter or olive oil. Allow it to melt and coat the pan evenly.
- Add the sliced ribeye steak to the skillet in a single layer. Season lightly if needed and warm gently for 1 to 2 minutes, stirring carefully.
- Add sliced onions if using and cook briefly until softened. Avoid overcooking the steak.
- Place the warmed steak onto the prepared bread, add optional toppings, and close the sandwiches.
- Serve immediately while warm.
Notes
Reheat leftover steak gently to prevent drying. Slice against the grain for best texture.