12-16ozLeftover Steak (NY Strip, T-Bone or Ribeye)
6ozBrick Cheese sliced thinly
1Baguette
Salt and Pepper to taste
Instructions
Trim fat from the cooked steaks, and save. Chop up steak meat into thin 1/2 inch strips and pieces. Cut the baguette into two 6-8 inch lengths, and slice lengthwise like a hot dog bun.
Add the fat trimmings to a cast iron or heavy skillet on medium-high heat. Render the fat by browning the trimmings to create a tablespoon or so of oil in the pan. Remove the trimmings with a slotted spoon and discard. If you do not have enough fat from the meat you will have to add a couple of teaspoons of oil to the pan instead.
Add the sliced peppers and onions to the hot fat and continue cooking over medium high heat for 1-2 minutes until softened.
Add chopped steak to the pan with the onions and peppers and continue to fry until the steak is browned nicely. Season with salt and pepper.
Divide the steak for each sandwich into piles on each side of the pan and top with brick cheese slices. Allow the cheese to melt over the steak and onions in the pan for another minute or so.
Open each baguette and lay over each section of peppers and onions. Using a spatula scoop the steak mixture into the baguette. Serve while hot!