Steak Sandwiches
This steak sandwich turns leftover tenderloin into a hot, melted meal with very little work. Pepper jack brings a mild heat that cuts through the richness of the bacon, and the slow oven melts the cheese into the meat while the crust of the loaf dries out and crisps. Slice the steak thin so every bite holds together, and use a sturdy French or Italian loaf that can carry the weight.
Instructions
Split the loaf in half lengthwise and lay the two halves open on a baking sheet.
Layer the thinly sliced steak over the bottom half of the loaf. Top it with the slices of pepper jack and the crisp bacon, then close the sandwich with the top half.
Place the sandwich in a 200°F oven. Toast it until the cheese has melted and the bread is toasted.
Cut the loaf into portions and serve while the cheese is still soft.
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