Killer Steak Sandwich

One of my favorite things is to maximize leftovers.  The other night we made my delicious Teriyaki London broil (click for recipe here) and we had a hunk of the meat left over. Normally I'd make it into a lunch for Mr. D to take to work, but that same day we were given several loaves of really good french bread that I wanted to use up.  I decided I should make it into some kind of steak sandwich and I wanted it to have a lot of flavor and not be dry. This is what I came up with.

First I took a loaf of the french bread and cut it length wise.  I buttered both sides lightly and put it under the broiler for a few seconds, just to melt the butter a bit and crisp up the edges of the bread.  Then I remembered I had some left over veggie dip I took to a party the day before that might actually be good on this sandwich:

Lipton Savory Herb and Garlic dry soup mix (1 packet)
1 cup sour cream
1/2 cup mayonnaise  
1/2 cup plain yogurt

The beauty of the dry soup mix is that you can add almost any creamy liquid, and all you really need is about 2 cups, or 16oz of it.  So if you only have sour cream on hand you can use 2 cups of that.  If you want it low fat, you can use that.  I happened to accidentally buy plain yogurt instead of vanilla (my middle child was especially displeased) and wanted to use it up as quickly as possible, so I reduced the mayo and added some yogurt.  If you do make this dip from the start you will have way more than you need for one loaf of bread, so save it and use it on veggies or as a bread dip for another time.  Or if you are using it for several loaf sandwiches for a crowd then you are good to go.

I forgot to take pictures of this next part, but I slathered the herb/garlic dip on one side of the french bread.  I chopped up all the left over teriyaki flank steak (or whatever hunk of left over meat you want to use) into small cubes and sprinkled it liberally all over the other side of the bread (the side with just melted butter on it).  I covered the meat with some thick slices of cheddar cheese and a sprinkling of some left over mozzarella for good measure.

I know it looks like I might of gone over zealous with the cheese layer as it came oozing out in places, but in my defense,  I cut it when it was still pretty hot and the cheese all squished in one direction for the first slice.  It got better after that.

So once I had both sides ready to go (one side with the herb garlic spread and the other side with the chopped up meat covered with cheese), I just turned the oven on to bake at 350º and cooked them open faced until the cheese was all melted. (I suppose you could probably just broil it for a few minutes too, but keep an eye on it.  Every time I broil something I tend to get distracted with other food prep and the whole thing burns in an instant).  Baking gives you a few extra minutes to chop up a fruit salad or veggies to go on the side.  
Once you think every thing is good and melty, take it out of the oven and carefully (I used oven mitts) put the two sides of the sandwich together on a cutting board.  After that you can slice them into big wedges with a bread knife.

Let me tell you, that savory herb and garlic spread really gave this sandwich a gourmet va-va voom flavor.  Like something you'd pay $12 for at a fancy pub.  The slight sweetness of the teriyaki sauce mixed with the garlic herbs in a really compatible way. I was very pleased how this one turned out.  It was a great way to extend the amount of people you could feed with a small hunk of left over meat, and in such a delicious fashion.  

So it looks like now we have a new family favorite to add to the rotation.  My only trouble now will be trying to save another hunk of London broil the next time I make it, as it usually disappears faster than if I had thrown it to a pack of ravenous wolves.  Printable recipe found here:  So how do you normally like your steak sandwich?  Thanks and Enjoy!