Steak and mushroom hot bun

There was leftover striploin from last night’s steak dinner—a natural for a steak, mushroom, onion, and red pepper hot bun sandwich.

I’m thinly slicing the leftover steak, some red bell pepper, a whole yellow onion, and I’m adding some cute button mushrooms and a generous hit of tarragon (though you could use any bold herb, such as fresh basil, oregano, rosemary).

I’ve got leftover marinara sauce from Craig’s tomato garden, so that will be the sauce for my hot bun. It goes into a pot to gently re-heat.

I shred a cup of aged cheddar (you could use any melting cheese, such as mozzarella or gruyere). And I pull two Martin’s potato buns out of the freezer (a ciabatta or Italian bun would be fine too). This is a sandwich that makes the most of what’s in your fridge.

Time to saute the sandwich filling. Olive oil goes into a hot pan.

In go the mushrooms and onions. Add a pat of butter and saute until the vegetables start turning golden.

Add a splash of white wine and let that reduce until the liquid is gone. Season the mixture with salt and pepper.

Pour the vegetables into a bowl, add more olive oil and the red peppers and sautee until they’ve got a nice sear.

Once cooked, pour the peppers into a bowl and quickly warm up the steak slices in the same pan.

Time to build this sandwich. Set the oven to 250 F. On a baking sheet, place a square of tin foil—it’s going to become a foil packet to heat that sandwich in the oven. Place the buns, cut face up, onto the foil. Spread the marinara sauce on both buns.

On the bottom bun, add a layer of steak slices.

Add a layer of bell pepper.

Pile on the mushrooms, onions, and tarragon.

Add a generous handful of shredded cheese.

Cap that with the top bun and create a foil packet for the sandwich. Into the oven that goes for 10-20 minutes.

Remove the foil packets from the oven and carefully open them up—steam will escape, only to reveal a cheesy steamy steak and mushroom bun.

It’s like an old school Italian deli hot sandwich and it’s good with or without steak. The vegetables, marinara sauce, tarragon, and melty cheese play well together and this is an excellent ‘clear the fridge’ hot sandwich.

— Trish Hennessy