[Leftover] Flank Steak Sandwich
with arugula / peaches / sweet potato fries
![[Leftover] Flank Steak Sandwich](https://cooksmarts.imgix.net/meal_photos/2444/20240722-_Leftover__Flank_Steak_Sandwich-NM-2.jpg?ixlib=rails-4.3.1&auto=format)
Take sandwich night over the top with leftover steak cooked earlier in the week. All it takes are a few fresh toppings to make these extra-special!
Smarts: If you're on team #doublethesauce, try making extra lemon-garlic mayonnaise for dipping the fries.
Ingredients
- Garlic - 2 cloves , minced
- Cheese, gruyere - 4 oz , sliced or shredded (sub Swiss)
- Mayonnaise - 1/3 cup
- Lemon juice - 2 tsp + 1 Tbsp
- Flank steak (leftover from Monday) - ~2 cups , thinly sliced
- Peaches - 2 , pitted and sliced
- Sandwich rolls - 4 (such as French or ciabatta)
- Oil, olive - 1 Tbsp
- Arugula - 5 oz
- Sweet potato fries, frozen - 1 lb (sub any kind of fries)
Prep
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Garlic / Cheese - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make lemon-garlic mayonnaise - Combine garlic, mayonnaise, and first portion of lemon juice and stir well. (Can be done up to 5 days ahead)
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Steak - Slice thinly against the grain. (Skip if done ahead for Monday. Can be done up to 5 days ahead)
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Peaches - Prep as directed.
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Sandwich rolls - Slice rolls if not already sliced.
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Make
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Heat oven according to package directions for sweet potato fries and set out two baking sheets.
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Spread fries out on the first baking sheet and bake according to package directions.
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While fries bake, dress arugula. Whisk together olive oil, second portion of lemon juice, and some salt and pepper in a mixing bowl. Add arugula on top but wait to toss until just before serving.
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Spread cut sides of rolls lightly with some butter or brush with some oil. Spread rolls out onto the second baking sheet with the cut sides up. Pile steak slices onto the bottom half of each roll and top each one with cheese.
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When fries are done, remove them from the oven and heat the oven’s broiler (use a low setting if your broiler has one).
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Place the baking sheet with the sandwiches under the broiler and bake, open-faced, until the tops are golden and toasted and cheese is melted and bubbly (watch them closely to prevent burning).
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Toss arugula with olive oil and lemon juice.
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Remove sandwiches from the oven and dress with lemon-garlic mayonnaise. Top sandwiches with peach slices, arugula, and tops of rolls.
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Serve sandwiches with sweet potato fries on the side. If you have dressed arugula leftover, serve it as a side salad. Enjoy!
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