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  • Leftover BBQ Sandwich
 
  • Leftover BBQ Sandwich
 

LeftoverBBQ Sandwich

Leftover BBQ Sandwich
3.0
3.01Leftover BBQ Sandwich
|
  • Difficulty3/5
  • Prep time20 mins
  • Cook time35 mins
  • Serves4 - 6
  • HardwoodOak

Transform leftover steak into a spicy & savory French dip sandwich.

Ingredients

Au Jus:

  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1/4 cup brandy
  • 1/4 cup demi-glace
  • 1 tbsp Worcestershire sauce
  • 3 cups low-sodium beef stock
  • 1 tbsp cold unsalted butter, cut into cubes
  • 1 tsp Jacobsen salt
  • 1 tsp freshly ground black pepper

Horseradish Mayo:

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tsp fresh lemon juice
  • 1/2 cup prepared hot horseradish
  • 1 tsp minced garlic
  • 1/2 tsp Jacobsen salt

Sandwich:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2 garlic cloves, minced
  • 6 ciabatta rolls, sliced
  • 2 to 3 pounds thinly sliced leftover steak
  • 6 slices pepper Jack cheese

Au Jus:

  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1/4 cup brandy
  • 1/4 cup demi-glace
  • 1 tbsp Worcestershire sauce
  • 3 cups low-sodium beef stock
  • 1 tbsp cold unsalted butter, cut into cubes
  • 1 tsp Jacobsen salt
  • 1 tsp freshly ground black pepper

Horseradish Mayo:

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tsp fresh lemon juice
  • 1/2 cup prepared hot horseradish
  • 1 tsp minced garlic
  • 1/2 tsp Jacobsen salt

Sandwich:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2 garlic cloves, minced
  • 6 ciabatta rolls, sliced
  • 2 to 3 pounds thinly sliced leftover steak
  • 6 slices pepper Jack cheese

Preparation

Take leftover steak and slice thinly. Set aside. 

Au Jus: Set a medium saucepan over medium heat. Saute the shallots and garlic in the olive oil and butter until caramelized lightly, 7 to 8 minutes. Add the flour and mix together to form a loose paste. Deglaze with the brandy and whisk in the demi-glace, Worcestershire sauce, and beef stock.

Bring to a boil, then reduce the heat and simmer for 25 minutes. Remove from the heat.

Strain the broth to remove the garlic and shallots and return the liquid to the pot. Add the butter to melt and distribute it through the sauce. Season with salt and pepper to taste. Keep warm.

Horseradish Mayo: Combine all the ingredients in a medium bowl. Refrigerate.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Combine the soft butter with the minced garlic. Brush the cut sides of the ciabatta rolls with the butter and toast them on the grill on both sides until crispy. Smear with horseradish mayo.

To assemble each sandwich, pile the meat onto the bottoms of the ciabatta rolls, top with cheese and serve with au jus on the side for dipping. Enjoy!

  • Difficulty3/5
  • Prep time20 mins
  • Cook time35 mins
  • Serves4 - 6
  • HardwoodOak

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