Quick video to try out a possible cooking segment. If you enjoyed it please leave a comment so I can see if it’s worth pursuing.

A simple and quick steak sandwich using any leftover steak meat.

Ingredients:
Horseradish – 1 Tbsp
Beef broth – 12oz
Avocado or peanut oil – 2 tsp, split
Seasoned salt – 2 tsp
Crushed garlic – 1-2 cloves
Onion powder – 1 Tbsp
Garlic powder – 2-3 tsp
Sherry or dry Vermouth - .5oz
Fresh cracked pepper to taste

Mayo
Sliced cheese (provolone, cheese whiz, cheddar, muenster, havarti)
Crusty, country style bread or similar
Fully cooked, refrigerated steak from the night before

1. In a bowl, combine horseradish, mayo, garlic powder and mix well then refrigerate.
2. Add 1 tsp of oil to pan over medium heat. Add in crushed garlic, seasoned salt, pepper and onion powder and sauté until fragrant. Add the sherry (or dry Vermouth) and let boil off for 10 seconds then pour in beef broth and bring to boil. Reduce to simmer for 15 minutes. Strain then return liquid to pan over lowest heat possible.
3. Remove steak from fridge and slice as thinly as possible. Add to broth just until reheated and still slightly pink. Apply thin layer of oil to one side of each piece of bread. Spread generous layer of aioli to one slice of bread only on non-oiled side. Put the other slice of bread, oil side down, on a hot, solid cooking surface that is approximately 350 degrees. Add two slices of cheese choice, top with the reheated steak, 2 dollops of remaining horseradish aioli then finish off with the other slice of bread, aioli side down. Griddle press or a panini press is recommended.
4. Cook until golden and crispy then flip and cook until same on other side. While sandwich crisps, pour some broth into small bowl or ramekin for dipping. Once sandwich is evenly golden and crisp, remove and enjoy!