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Transform beef tenderloin leftovers into mouthwatering sandwiches in under 30 minutes! Elevate your leftover game with this easy, flavorful, and cheesy beef tenderloin sandwich recipe.
If you made a beef tenderloin for Hannukuh or Christmas dinner, and have leftovers — make your leftover tenderloin into something new with sautéed mushrooms, caramelized onions, garlic, bell peppers, and a savory sauce on a toasted roll.
Why You Will Love This Beef Tenderloin Leftovers Recipe
- 30 Minute Meal – In 30 minutes or less, put the leftovers from last night’s steak dinner to good use with this delicious sandwich recipe!
- Make It Yours – If you don’t like an ingredient, don’t use it. If you prefer a different ingredient, toss it in.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Simple Ingredients
- Roast Tenderloin | Slice beef thin, if you need a tenderloin recipe, try my Easy Beef Tenderloin by Ina Garten recipe.
- Butter & Oil | Butter and oil give amazing flavor to the peppers and onions, giving this beef tenderloin recipe exactly what it needs! Use a good high heat oil, like Avocado oil, olive oil isn’t a great choice.
- Garlic | Use garlic powder in a pinch, but a fresh garlic clove adds the best flavor.
- Sauce | Allowing the meat to rest in Dijon mustard and Worcestershire sauces and seasonings gives it a tangy flavor.
- Onion | Slice a medium or large onion into strips, use yellow, white, or even red onions. In a pinch, use onion powder.
- Mushrooms | Add sliced and sauteed mushrooms for texture and flavor.
- Bell peppers | Two bell peppers cut into strips bring a great peppery flavor. Use your favorite variety- green, yellow, red, or orange.
- Salt and pepper | Taste before seasoning, you may just need a little kosher salt and fresh ground black peppercorn.
- Rolls | Choose your favorite hoagie or sandwich rolls.
- Cheese | If desired, top with provolone or white American cheese.
Get the full recipe in the recipe card below.
How to Make Sandwiches from Beef Tenderloin Leftovers
Step 1 | Prepare the leftover tenderloin
On a cutting board, slice the meat across the grain into thin slices, about ⅛-¼ inches thick, trimming any excess fat.
Add the Worcestershire sauce, garlic, mustard, salt, and pepper to a medium bowl and mix until combined.
Then, add the meat and toss it to coat it evenly, letting it sit at room temperature as you continue the rest of the recipe.
Fresh Tip
- If you freeze the meat for 30 minutes then slice using a sharp knife, you can get even thinner slices.
Step 2 | Caramelize Onions, Peppers and Mushrooms
Next, warm a large cast iron skillet over medium-high heat, adding the butter and oil once hot.
Reduce the temperature to medium-low heat and add the onions, peppers, and mushrooms, sauteing until caramelized and tender or for about 7 to 10 minutes. Then, remove them with a slotted spoon and transfer to a plate.
Fresh Tips
- Instead of cooking the recipe in a cast iron pan, cook the veggies and meat on a griddle with some oil, like the Blackstone griddle, on medium-high for 10-15 minutes. You can also use it to toast the bread!
Step 3 | Reheat sliced tenderloin
Kick up the heat on the skillet to medium-high and add a bit more oil. Then, add the steak to the hot pan and use tongs to toss it around for a few minutes until golden brown – remember, you are just warming and browning since it is already cooked.
Return the the onions, peppers, and mushrooms back to the skillet and toss some more until all the ingredients are hot.
Carefully remove the skillet from the heat – it’s time to toast the rolls. Oh, and if you want cheese on your leftover beef sandwiches, cover the skillet ingredients with the cheese of your choosing and cover until melted as you toast the rolls.
Step 4 | Toasting Hoagie Rolls
In the meantime, warm another large skillet or griddle over medium-high heat. Spread butter inside the sliced hoagie rolls and grill until toasted to your liking.
Or place the buttered rolls on a baking sheet to toast in the oven, butter side up on a parchment lined baking sheet and bake 5-10 minutes in a 350° F oven (175° C) until golden.This is a great method for larger meals.
Finally, pile the steak and veggies onto the rolls, serve, and dig into your beef tenderloin sandwich!
Fresh Tips
- Cook the leftover beef tenderloin roast until it reaches your preferred internal temperature. Use a meat thermometer to check and try not to let it reach above 150°F.
- Thicken the juices and sauce made from the cooking veggies and steak by whisking in a cornstarch slurry. Start with 1:1 ratio of cornstarch and water.
Delicious leftover recipes are extra handy during the holiday season, like on Christmas Day, or when you make a large festive meal with family and friends. Check out my Easy Leftover Turkey and Wild Rice Casserole, these Funeral Sandwiches or this ham pot pie.
Variations & Substitutions
- Cuts of Beef: Use leftover roast beef, steak, ribeye, prime rib or filet mignon roast; youcould even used shaved steak!
- Beef Tenderloin Sliders: Make sliders by chopping the beef smaller and using slider buns or, my personal favorite, Hawaiian rolls.
- Spicy: Use your favorite spicy mustard or add red pepper flakes or chili powder to make hot beef tenderloin sandwiches.
- Bread: Instead of hoagie rolls, try with thick slices of Texas toast, French rolls, Ciabatta rolls or another favorite bread option.
- Sauces: Serve with au jus, homemade blue cheese, Gorgonzola sauce or horseradish mayonnaise, if desired.
- Toppings: Add your favorite toppings for amazing sandwiches, like juicy tomato slices or a little melted butter, it will take them over the top.
- Use seasoning salt like in these Philly Cheesesteak sandwiches instead of salt and pepper.
If you enjoy steak, you will love my shaved steak sandwich, this New England Steak Bomb, these roast beef sliders and these easy Philly Cheesesteak Sliders. All of these are perfect for a tailgating party, game day or an easy weeknight meal.
Storage Tips
Refrigerate – Store cooled leftovers in an airtight container in the fridge for up to four days. Still, you must also account for how many days the leftover beef was previously stored.
How to Freeze Beef Tenderloin – Remove the bread, and you can freeze the leftover sandwich meat and veggies for up to three months in a freezer-safe container or bag. Then, thaw overnight in the fridge before heating to serve the next day.
How to rewarm leftover beef tenderloin sandwiches
Add a couple of tablespoons of butter to a hot skillet, and toss in the beef tenderloin leftovers and any onions and peppers, toss using tongs just a minute or two until heated through, Enjoy low-carb without a bun or toast a roll and enjoy!
Frequently Asked Questions
How do you reheat leftover beef tenderloin?
For this recipe, we reheat the tenderloin in a skillet or on a griddle. However, you can also cover tightly with aluminum foil and heat it in a 325° F (165° C) preheated oven for about 30 minutes or until warmed.
How much tenderloin per person is best for sandwiches?
Generally, a decent serving of tenderloin for one person is about six-eight ounces or half a pound.nderloin per person is best for sandwiches?
What can I do with beef tenderloin trimmings?
A great way to use beef trimmings is to make beef stroganoff, gravy, add to soups, pasta sauce, homemade sausages, beef stock, and more!
What are other leftover steak recipes?
Some more delicious leftover steak ideas include Beef stroganoff with egg noodles, leftover filet mignon kabobs, steak and veggie stir fry, saucy sliders made from roast beef leftovers, leftover steak hash, replace the ground beef in Shepherd’s pie, and steak quesadillas.
What to serve with Leftover Beef Tenderloin Sandwiches
- Easy Air Fryer Steak Fries Recipe from Scratch
- Side salad like a Steakhouse Wedge Salad or this Italian Chopped salad.
- Homemade Baked Potato Chips!
Best Desserts to Serve with Leftover Steak Sandwiches
Oh so many desserts, so little time. How about these crispy Italian Pizzelles, gooey peanut butter cup blondies or these easy Crumbl chocolate chip cookies, or how about these great Oatmeal sandwich cookies.
Best Appetizers to serve with this beef tenderloin leftovers recipe
Make it a party and serve with this delicious cranberry cream cheese dip (uses leftover cranberry sauce), popular Cowboy crack dip and these turkey cranberry sliders or this crudite dip.
More Delicious Sandwich Recipes
- New England Steak Bomb Sandwich Recipe
- Best, Easy BBQ Pulled Chicken Sliders Recipe
- Quick andEasy Pizza SlidersRecipe with Hawaiian Rolls
- Best Philly Cheesesteak Sandwiches Recipe (Shaved Steak)
- Easy Oven Baked Turkey and Cheese Sliders Recipe
- Philly Cheesesteak Sliders
TOP TIP
Letting the leftover beef sit in the mustard sauce mixture is the best way to bring some moisture back when cooked, avoiding overly dry beef.
I hope you loved these Beef Tenderloin Sandwiches — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!
Best Beef Tenderloin Sandwiches Recipe (Leftover Tenderloin)
Transform beef tenderloin leftovers into mouthwatering sandwiches in under 30 minutes! Elevate your leftover game with this easy, flavorful, and cheesy beef tenderloin sandwich recipe.
5 from 7 votes
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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 -6 sandwiches
Calories: 773kcal
Author: Kathleen Pope
Equipment
Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet
Ingredients
- 1 ½ - 3 pounds leftover beef tenderloin or steak - slice thin
- 2 tablespoons butter plus extra for rolls
- 1 tablespoon oil use a high heat oil, such as Avocado oil
- 2 cloves garlic minced
- 1-2 teaspoon Dijon mustard
- 2-4 tablespoons Worcestershire sauce
- 1 large onion sliced into strips, yellow, white or red onion
- 1 package sliced mushrooms about 1 cup
- 2 bell peppers cut into strips (use your favorite; green, yellow, red, orange)
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 4-6 Hoagie rolls Ciabata, French or Slider Rolls
- 4-6 slices Provolone cheese or white American cheese (optional)
US Customary - Metric
Instructions
Cut tenderloin (1 ½ - 3 pounds) across the grain about ⅛ - ¼ inch thick and trim any fat. Plan on about ⅓ pound per sandwich. Tip: Adjust your sauce based on the amount of meat you are using.
Mix Worcestershire sauce (2-3 TBL), garlic (2 cloves, minced), Dijon mustard (1-2 teaspoons), kosher salt (¼ tsp) and pepper (¼ tsp) in a medium bowl. Add the sliced meat and toss to coat. Allow to sit while you prepare the rest of the recipe.
Preheat a large heavy duty skillet (such as a cast iron pan) over medium-high heat, until hot, add the butter (2 TBL) and oil (1 TBL) until shimmering. Or preheat a griddle (such as a Blackstone griddle) on medium-high for 10-15 minutes. Spread some oil over the griddle.
Add the onions (1 sliced), mushrooms (1 cup sliced) and peppers (sliced) to the skillet or griddle (over medium-low heat) and saute until the onions and peppers are caramelized and tender, about 7-10 minutes.
Remove the peppers, mushrooms and onions to a plate with a slotted spoon.
Increase the heat to medium-high, add additional 1 tablespoon of oil (if needed). Using tongs, add the steak into the hot skillet or griddle and toss it around for 3 minutes or so, return the onions, mushrooms and peppers, tossing with the steak until hot.
If adding cheese, remove skillet from heat, add cheese and cover until melted. While the cheese is melting, heat another large skillet or griddle over medium-high heat, spread butter on cut side of hoagie rolls and grill until toasted.
Place steak onto sandwich rolls, adding extra cheese if desired. Drool away!
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Notes
NOTE | The nutritional information will change based on the amount of meat and veggies you add to your sandwich, so use it for a guideline and if necessary, weigh your meat and plug into your own nutrition calculator.
- Olive oil is not recommended for this recipe since you are cooking at higher heats, use an oil like avocado oil, canola or safflower oil.
- If you don’t like an ingredient, don’t use it, if you prefer a different ingredient, toss it in.
- Thicken the juices and sauce made from the cooking veggies and steak by whisking in a cornstarch slurry. Start with 1:1 ratio of cornstarch and water.
Variations
- Cuts of Beef: Use leftover roast beef, steak, ribeye, prime rib or filet mignon roast; youcould even used shaved steak!
- Sliders: Make sliders by chopping the beef smaller and using slider buns or, my personal favorite, Hawaiian rolls.
- Spicy: Use your favorite spicy mustard or add red pepper flakes or chili powder to make hot beef tenderloin sandwiches.
- Bread: Instead of hoagie rolls, try with thick slices of Texas toast, French rolls, Ciabatta rolls or another favorite bread option.
- Sauces: Serve with au jus, homemade blue cheese, Gorgonzola sauce or horseradish mayonnaise, if desired.
- Toppings: Add your favorite toppings for amazing sandwiches, like juicy tomato slices or a little melted butter, it will take them over the top.
- Use seasoning salt like in these Philly Cheesesteak sandwiches instead of salt and pepper.
Nutrition
Serving: 1sandwich | Calories: 773kcal | Carbohydrates: 44g | Protein: 39g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 1133mg | Potassium: 955mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2046IU | Vitamin C: 82mg | Calcium: 47mg | Iron: 16mg
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