Leftover Steak Sandwich

For Independence Day dinner yesterday, I charcoal grilled a moderately sized tri-tip steak. We seem to eat like birds because there's still a big chunk of leftover. Today, I diced a few slices and added to sauteed mushrooms and filled whole wheat folded flat bread. Delicious and satisfying sandwich/es!

Leftover Steak Sandwich

filling

2 tablespoons butter

2 cups sliced button mushrooms

1 tablespoon olive oil

2 tablespoons minced shallots

2 cups diced grilled steak

½ teaspoon sea salt

1 cup coarsely grated aged Asiago or cheddar cheese

sandwich

flat bread, pita, or hot dog buns

mixed baby greens

Dijon mustard or prepared horseradish sauce, optional

• Heat butter in a nonstick skillet and saute mushrooms until browned. Set aside. To the same skillet, add olive oil, heat, and saute minced shallots until soft and translucent. Add steak, cooked mushrooms, and salt and stir-cook until meat is heated through. Turn heat off and stir in cheese.

• Spread bread on both sides with mustard or horseradish sauce if using. Place desired amount of baby greens and top with meat mixture. Enjoy with a glass of freshly squeezed orange juice.