Steak sandwiches

So I sliced the leftover steak au poivre into slivers and layed it into my skillet. I cooked it on low to warm it and get the pink out, and sprinkled it with garlic pepper. I added the leftover brandy cream sauce and cooked the meat slowly in the sauce with the last of the frozen parsley from my garden (about 2 tablespoons 'fresh' parsley).

I thawed the last (and very nice looking) loaf of homemade bread. Added a nice helping of leftover gratin, the spinach-cauliflower gratin I adapted from a Wegmans recipe.

Heated the gratin.

Added some slices of meat to each little piece of bread with some 'gravy.'

Fantastic. (Better than the first time around.)

My husband agreed.