leftover bbq sandwich


  • 3 Pound steaks, cut of your choice

  • 1/2 Cup finely chopped shallot

  • 2 Clove garlic, minced

  • 1 Tablespoon extra-virgin olive oil

  • 1 Tablespoon unsalted butter

  • 1 Tablespoon all-purpose flour

  • 1/4 Cup Brandy

  • 1/4 Cup Demi-Glace

  • 1 Tablespoon Worcestershire sauce

  • 3 Cup beef stock

  • 1 Tablespoon chilled butter

  • 1 Teaspoon salt

  • 1 Teaspoon pepper

  • 1/2 Cup sour cream

  • 1/2 Cup mayonnaise

  • 1 Teaspoon lemon, juiced

  • 1/2 Cup prepared horseradish

  • 1 Teaspoon garlic, minced

  • 1/2 Teaspoon salt

  • 1/2 Cup butter

  • 2 Clove garlic, minced

  • 6 Rolls, ciabatta

  • 6 Slices Cheese, pepper jack



Take leftover steak and slice thinly. Set aside.


Au Jus: Set a medium saucepan over medium heat. Saute the shallots and garlic in the olive oil and butter until caramelized lightly, 7 to 8 minutes. Add the flour and mix together to form a loose paste. Deglaze with the brandy and whisk in the demi-glace, Worcestershire sauce, and beef stock.


Bring to a boil, then reduce the heat and simmer for 25 minutes. Remove from the heat.


Strain the broth to remove the garlic and shallots and return the liquid to the pot. Add the butter to melt and distribute it through the sauce. Season with salt and pepper to taste. Keep warm.


Horseradish Mayo: Combine all the ingredients in a medium bowl. Refrigerate.


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.


Combine the soft butter with the minced garlic. Brush the cut sides of the ciabatta rolls with the butter and toast them on the grill on both sides until crispy. Smear with horseradish mayo.


To assemble each sandwich, pile the meat onto the bottoms of the ciabatta rolls, top with cheese and serve with au jus on the side for dipping. Enjoy!

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