Fillet Mignon Cheesesteaks (From Leftover Beef Tenderloin)
I couldn’t wait to make some Cheesesteaks with these Leftovers, and boy were they ever Tasty!!
We had about 2 pounds left from the 3 LB, 2 ounce hunk I Smoked for our Anniversary.
Below is what I did.
Bear
Started with this, and saved the Big Hunk on the bottom for Leftovers for Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0761.jpg.html
Thin Slicing leftover Fillet Mignon from my 48th Anniversary Beef Tenderloin:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0770.jpg.html
That’s about 2 pounds of Beautiful Tender Tenderloin:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0771.jpg.html
Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0772.jpg.html
Stated with a Couple small Steak Rolls. Then spread some Hot Pepper Jelly my Brother-In-Law made:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0773.jpg.html
Then a little Steak Sauce on top of the Pepper Jelly, and heat up the amount of Fillet Mignon slices needed:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0774.jpg.html
Then Spread the Heated meat onto the Rolls evenly:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0775.jpg.html
Put some cheese right on top:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0776.jpg.html
Then just heat until Cheese melts—Broil, Toaster Oven, or Nuke—I just nuke it to melt the cheese:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0777.jpg.html
That’s All Folks!
I couldn’t wait to make some Cheesesteaks with these Leftovers, and boy were they ever Tasty!!
We had about 2 pounds left from the 3 LB, 2 ounce hunk I Smoked for our Anniversary.
Below is what I did.
Bear
Started with this, and saved the Big Hunk on the bottom for Leftovers for Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0761.jpg.html
Thin Slicing leftover Fillet Mignon from my 48th Anniversary Beef Tenderloin:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0770.jpg.html
That’s about 2 pounds of Beautiful Tender Tenderloin:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0771.jpg.html
Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0772.jpg.html
Stated with a Couple small Steak Rolls. Then spread some Hot Pepper Jelly my Brother-In-Law made:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0773.jpg.html
Then a little Steak Sauce on top of the Pepper Jelly, and heat up the amount of Fillet Mignon slices needed:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0774.jpg.html
Then Spread the Heated meat onto the Rolls evenly:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0775.jpg.html
Put some cheese right on top:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0776.jpg.html
Then just heat until Cheese melts—Broil, Toaster Oven, or Nuke—I just nuke it to melt the cheese:
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0777.jpg.html
That’s All Folks!