What To Do With Leftovers: Steak and Hot Dog Buns
This is What To Do With Leftovers Week! If your refrigerator is anything like mine, you’ll probably have leftovers from barbeques you either hosted or attended this weekend (we went to three). Steaks, hamburgers, hot dogs, salads, fruits ….you name it, it’s in our fridge. I hate throwing away food but at the same time, I don’t like eating leftovers, especially when I’m kind of tired of steak and hot dogs. Yes, you just read that. The Organized Cook is the queen of repurposing food so we’re using her best leftover recipe ideas. Here’s one for a French Dip sandwich.
French Dip Sandwiches and Creamy Tomato Soup
This recipe is perfect for that leftover steak your friends insisted you take home or you grilled yourself. You can also use those extra hot dog buns! Come on, we all know there’s always leftover hot dog buns after a barbeque. Although soup and sandwiches are ideal for times when the weather is cooler, this recipe is quick and easy with no oven involved.
- Leftover cooked steak, sliced
- Beef broth – (1) 15oz. can
- Hoagie rolls or hot dog buns
- Tomato soup – (1) large gourmet prepared carton or can (*like Trader Joe’s Organic Creamy Tomato Soup)
- Dried basil- 1 teaspoon
- Milk – ½ cup (for condensed soup only)
- In deep skillet, bring sliced steak and broth combined to a boil
- Reduce heat to low and simmer for approximately 3 minutes
- Remove steak from broth and transfer to individual rolls
- Pour hot broth into individual small dipping bowls
- Heat soup and milk in saucepan over medium-high heat until bubbling
- Garnish with basil