Healthy Recipes

Healthy Eats: Tri-tip Gruyere Melt

Star chefs Quinn Hatfield and Daniel Humm prove you don't need a monstrous shopping list to make an amazing meal.

Tri-Tip Gruyère Melt
Travis Rathbone
Travis Rathbone

Hatfield’s favorite way to use up leftover steak is to put it in a simple sandwich. For this one, he slices it all thin—the steak, cheese, avocado, and kale—and finishes it off in the oven. “Tri-tip also eats great cold,” he says, “whether on a sandwich or a salad.”

Tri-tip Gruyere Melt Servings: 2
You'll need
  • 1/2 lb cooked tri-tip steak, cold, thinly sliced with a serrated knife
  • 2 tsp mayonnaise
  • 2 slices dark rye bread Gruyere, thinly sliced, to taste
  • 1 avocado, thinly sliced
  • 2 handfuls kale, thinly sliced
  • 2 tsp whole-grain mustard
1. Cautiously reheat sliced steak in a microwave, using short 15- to 30-second pulses to avoid overheating, “which would completely ruin it,” says Hatfield. Spread mayonnaise on each side of bread. Pile the sliced beef on it, and add Gruyere, avocado, kale, and mustard. Place open-faced on a pan in a warm oven till cheese is melted.