Steak Sandwiches with Fennel Slaw

Delicious sandwich featuring thinly sliced leftover steak topped with a fresh, crunchy fennel and red onion slaw, served on toasted focaccia with creamy mayonnaise and cilantro salsa verde.

2 servings

1 hr 10 min

Published October 4, 2025

Ingredients

•1 piece chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)
•1 bulb small fennel bulb, very thinly sliced, plus coarsely torn fronds
•½ piece small red onion, very thinly sliced, rinsed
•¼ cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)
•½ tsp kosher salt
•1 to taste black pepper
•1 piece focaccia
•4 Tbsp mayonnaise

Cooking Instructions

1.
Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
60 min
2.
Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
5 min
3.
Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.
5 min

Ingredients

•1 piece chilled leftover steak (from Pan-Roasted Steak with Crispy Broccoli)

•1 bulb small fennel bulb, very thinly sliced, plus coarsely torn fronds

•½ piece small red onion, very thinly sliced, rinsed

•¼ cup leftover cilantro salsa verde (from Pan-Roasted Steak with Crispy Broccoli)

•½ tsp kosher salt

•1 to taste black pepper

•1 piece focaccia

•4 Tbsp mayonnaise

Cooking Instructions

Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.

60 min

Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.

5 min

Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.

5 min