What to do with leftover roast beef
I’ve been absolutely in love with habanero cheddar cheese lately. The stuff is addictive. It’s spicy and cheddary all in one. Totally amazing. I had some leftover roast beef laying around and a huge light bulb went off. Habanero cheddar cheesesteaks. This is out of this world. You have to try this:
I used my new ugly drum smoker to make some homemade pit beef. If you aren’t familiar, pit beef is just a Baltimore way of saying “roast beef.” It’s just a large roast, usually from the cow’s back leg, that is grilled, sliced thin and piled high on a sandwich. The only problem is that when you cook a 8-10 lb roast you have a lot of leftovers. If you aren’t lucky enough to have a leftover 8-10 lb roast sitting around you can also grab some deli sliced roast beef. This is really accessible for most people. So take a big handful of roast beef (or pit beef), toss it in a food processor and pulse. Pulse for a few seconds and stop. Pulse again and stop. Keep going until you have small bits of steak.
There we go; nice and thin.
Get out a frying pan and put about 1-2 T of oil (any kind) in the pan and get it warm. Add some thin sliced onions first and then the roast beef. Everything is already cooked so you’re really just trying to warm things up here. Don’t use too high of a heat but keep it warm enough to caramelize the onions.
Grab an 8 oz block of habanero cheddar cheese and grate it. Preheat the oven to 400 degrees F.
I always try to keep high quality hoagie rolls in the freezer. You never know when you are going to make meatball subs, hoagies, or in this case cheesesteaks. Layer the beef and onions on top of your hoagie roll and then generously apply the habanero cheddar cheese on top. Put the cheesesteak into the oven until the cheese is melted.
Are you kidding me? Incredible. This has to be the easiest and most amazing meal from leftovers I’ve ever made.