Steak Sandwiches with Gorgonzola Sauce

We made a 4 1/2 pound New York Strip Roast for Christmas. In addition to a 5 pound turkey breast. And double baked potatoes. And a green bean casserole. Oh, did I mention the bacon wrapped shrimp, the bacon wrapped water chestnuts?

Yes. There was a LOT of food for 10 people. We had leftovers. Sort of intentionally … because I really wanted to make these sandwiches!!

I had these mini hot dog buns leftover STILL from the boat parade so I figured I could make this a substantial Friday night, day after a big holiday dinner … yup, it worked out great with the recreating leftovers! Sweet!!

The only ‘real’ recipe here is the gorgonzola sauce … you can use blue cheese if you prefer but I picked up a little 7 ounce container of this stuff earlier this week with these sandwiches in mind …

Here’s what you need:

Leftover cooked beef, sliced thin
beef broth (enough to cover the sliced beef in a small pot)
A-1 Bold and Spicy Steak Sauce.  A few good, generous shakes of this stuff is a game changer
small buns, dinner rolls, sliced in half, place on baking sheet and drizzled with olive oil

AND  …. for the sauce:

3 shallots, finely chopped
olive oil to coat bottom of small pan
1 cup white wine
1 cup heavy cream
1/4 tsp steak seasoning (I used Montreal Steak Seasoning)
1 cup of gorganzola cheese crumbles
handful of parsley, finely chopped


Bring beef to a gentle simmer in pot covered with the beef broth and A-1 Sauce.

Heat olive oil in small skillet and saute the shallots for about 3 minutes, stirring.

Add wine and reduce by half. Look at the bottle and think, hmmm…this is the good stuff and pour yourself a generous glass.

Turn heat down to low, and slowly stir in cream. Allow to simmer 3 to 5 minutes, stirring often.  Add steak seasoning and stir well.

Turn off heat, add cheese and stir well. Take OFF heat and stir.  Add parsley and stir some more (the cheese should be melted by now)

Broil the buns under the broiler until golden brown to your preferred browness (Hubby and I are total opposites, he likes his charred, I like mine just golden).

Divide the beef among the rolls.  Top with a little bit of the sauce (it will NOT be thick) and serve up. I had some leftover sauteed peppers and onions that I topped my sandwich too … Hubby used some of the broth from the beef pot to dip his sandwich in to.

And there you have it … leftovers for the most part with a pretty cool sauce to take it over the top!  Enjoy!

Looking forward to sharing with some of these great parties
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