Wednesday, January 12, 2011

Leftover Deliciousness - Cheese Steak Dippers

The leftover. Many people love the leftover. Cook once, eat several times. Less work, more eating. I do not feel this way in the least. At most, dinner should be recycled once, for lunch the next day and then I don't want to see that dish again until the next time I make it.  That's just how I feel.

There are of course exceptions to this rule. Thanksgiving, Chrismas and Easter are amoung those exceptions. THese are times of year where you don't mind eating that leftover ham or turkey for days on end in various incarnations until you do mind. Until you get what once commercial has so eloquently coined "Turkey Brain."

The other time I don't mind leftovers is when they can be transformed in to something that is truely delicious. Something you'd make for the initial meal, only with leftovers the meal comes together more easily. One of these leftover miracles is what I like to call "The Cheese Steak Dipper."

This dinner is an excellent way to use up leftover beef, whether it is steak, roast beef or even ground beef.

Cheese Steak Dippers
11/2 - 2 cups of leftover beef, sliced thinly or crumbled (I used leftover roast beef)
1/2 large onion, sliced
5-6 mushrooms, sliced
1 green pepper, sliced
1 cup of shredded cheese of your choice
Dipping sauce of choice (I suggest you make up a package of Swiss Chalet Dipping Sauce)
4-6 crusty rolls
Vegetable Oil

Preheat your oven to 300 C.

In a frying pan, heat a tablespoon or two of oil over medium heat. Throw in your veggies, and saute until the onions are translucent and the mushrooms have cooked down. This will take 5-7 minutes. Set aside.

If you're using the Swiss Chalet dipping sauce, I would reccomend putting this on now too. Follow the directions on the package. I believe that involves measuring some water and oil into a pan, and heating it along with the sauce mix, to a boil.

While the vegetables are cooking, slice up your leftover meat. When the veggies are done and you've set them aside, heat up your meat in the same pan. This will only take 5-7 minutes, depending on the amount of meat you are warming.  You can add a tablespoon or two of water to the pan and put a lid on it. The steam will help keep the meat moist.

When your meat is almost warmed through slice your rolls and place them in the oven to warm.  Top each roll with some meat, veggies and cheese. Cut in half and dip away. Delicious.

This is also good with leftover chicken or pork.


1 comment:

  1. We made roast the other night just so we could make these sandwiches! VERY YUMMY! Thanks!
    Lauren & Jason