The Roast Beef Bagel Sandwich is an easy way to use leftover roast beef, or in this case, leftover beef tenderloin. This makes a delicious bagel sandwich, and the Mozzarella was a perfect cheese for this. The beef is still very tender the next day and is perfect for sandwiches, tacos or quesadillas.

Every holiday (almost every) my brother, his girlfriend and my sister come down to celebrate and catch up.

Of course, we cook in marathons like idiots because being in the kitchen apparently runs through our blood. It’s nothing for us to run the dishwasher 3-4 times in one day.

I made a last minute decision this Christmas to make a beef tenderloin. Pricey – I know – and trust me, I was scared to death I would ruin it.

But, it’s Christmas, and you only live once, right? Also, with the help of my brother, who I tend to deem a little more free spirited in the kitchen than myself, I decided it wouldn’t be a problem.

I started it out like I normally prep my steaks, which is salting the hell out of them and letting them rest for a little while at room temp.

I then rinse them off, and pat them really dry. Here is where I got this fabulous idea that has produced many, many perfect steaks. Hands down this is one of the most valuable tips I’ve ever gotten from another food blogger.

At that point you can season however you want, but keep in mind less is more.

I wanted a peppercorn crust, so we put about 1/2 cup whole black peppercorns, a handful of sea salt and a little granulated garlic in a food processor until finely ground.

A coffee grinder would also work.

If you don’t have a food processor, you don’t know what you’re missing out on. It makes your life so much easier.

After the salt bath, we threw it on a very hot grill for about 5 minutes or so per side to sear it really good, then put it in a large roasting pan at 400° for about 20 minutes.

Take it out of the oven, and let it rest for no less than 15 minutes.

This is key to how your meat cuts and tastes.

Leave it alone!!!

We had a good bit leftover, and I found that it was just as tender the next day. I’m not even kidding.

We put this little sandwich together with some fresh bagels and, my husband’s favorite, Mozzarella cheese.

I spread some horseradish sauce on last to round it out.

Just one of these wasn’t enough for my husband, by the way.

Here’s your printable –

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Roast Beef Bagel Sandwich

Yield: 1 Bagel Sandwich

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

An easy and delicious way to enjoy leftover roast beef.

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Ingredients

• 1 bagel, split
• 1 cup leftover beef tenderloin
• 2 slices Mozzarella cheese
• 1 tbsp Horseradish sauce
• 4 tbsp butter

Instructions

1. Preheat oven to 400°. 
2. Heat half of the butter in a small saute pan until melted.
3. Add beef; saute on each side; remove from pan.
4. Spread the rest of the butter on top and bottom of the bagel and pile the beef evenly on one side.
5. Place both sides of the bagel on a cookie sheet, and add cheese on top of the beef side; broil until melted and starting to slightly bubble. You may need to remove the bagel side without the beef earlier to prevent burning.
6. Spread the bagel half without the beef with horseradish sauce and add it to the other half.

Did you make this recipe?

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Hope everyone had a great Christmas!

xoxo