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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!