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Let leftover beef cool to room temperature before covering tightly and refrigerating, up to 2 days.

Roast beef sandwiches make good use of meat left over from Roast Beef with Peppers, Onions, and Potatoes. Here are two unexpected takes on the classic.

OPEN-FACE ROAST BEEF SANDWICHES

½ cup sour cream

1 to 2 tablespoons prepared horseradish sauce

Coarse salt and freshly ground pepper

3 bunches watercress (about 1 pound), tough stems trimmed

1 tablespoon white-wine vinegar

1 tablespoon olive oil

1 pound cooked roast beef , room temperature, thinly sliced

4 thick slices country bread, toasted

1 In a small bowl, combine sour cream and horseradish; season with salt and pepper.

2 Toss watercress with vinegar and oil; season with salt and pepper. Place beef on each of four bread slices; top with horseradish cream. Serve with watercress salad. SERVES 4

PER SERVING: 377 calories; 14.6 grams fat; 44 grams protein; 23.9 grams carbohydrates; 2.7 grams fiber

ROAST BEEF SANDWICHES WITH PESTO MAYONNAISE

¼ cup mayonnaise

4 teaspoons pesto, homemade or store-bought

4 teaspoons grainy mustard

Coarse salt and freshly ground pepper

4 onion rolls, halved

2 cups mixed baby greens

1 pound cooked roast beef , room temperature, thinly sliced

8 thin slices red onion

8 cornichons (or gherkins), halved lengthwise

1 In a small bowl, mix together mayonnaise, pesto, and mustard; season with salt and pepper.

2 Layer each bottom roll half with pesto mayonnaise, greens, beef, onion, and cornichons, dividing evenly; top with other roll half. SERVES 4

PER SERVING: 457 calories; 25.8 grams fat; 21.5 grams protein; 36 grams carbohydrates; 3.4 grams fiber

GRILLED STEAK WITH SOUTHWESTERN THREE-TOMATO SALSA

Try the colorful salsa that tops these steaks on grilled hamburgers or chicken, or as a dip for tortilla chips. Or replace it with one of the varieties.

SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES

3 plum tomatoes, cored and seeded (see right)

1 jalapeño chile, coarsely chopped (ribs and seeds removed for less heat, if desired)

1 tablespoon fresh lime juice

½ teaspoon ground cumin

2 yellow tomatoes (or heirloom varieties, such as zebra), cored, seeded, and cut into ¼-inch pieces

2 tablespoons oil-packed sun-dried tomatoes, thinly sliced crosswise, plus 1 tablespoon oil from jar

Coarse salt and freshly ground pepper

Vegetable oil, for grill

4 boneless strip steaks (10 to 12 ounces each)

1 Make salsa: In a food processor, puree plum tomatoes, jalapeño, lime juice, and cumin; transfer to a small bowl. Stir in yellow and sun-dried tomatoes. Season with salt and pepper.

2 Heat grill to medium-high; lightly oil grates. Pat dry steaks with paper towels. Season on both sides with salt and pepper. Cover grill; cook, turning once, about 8 minutes for medium-rare. Just before serving, stir oil from sun-dried tomatoes into salsa. Serve steaks topped with salsa.

PER SERVING: 526 calories; 37 grams fat; 39 grams protein; 6.4 grams carbohydrates; 1.7 grams fiber

To prepare the tomatoes, cut off both ends with a sharp chef’s knife, then make a lengthwise cut about ¾ inch into tomato. Leave blade in place as you rotate fruit, removing core and seedy pulp. Then cut firm outer flesh as desired.

COCONUT AND BEEF CURRY WITH NOODLES

Store-bought curry paste is a handy shortcut for preparing Thai- and Indian-style dishes at home. Here, just one tablespoon adds the characteristic color and flavor to beef and noodles. Look for the paste near other Asian ingredients in the supermarket.

SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES

Coarse salt and freshly ground pepper

8 ounces vermicelli (rice noodles) or angel-hair pasta

2 tablespoons vegetable oil, such as safflower

1 pound beef sirloin, cut into thin 2-inch-long strips

1 red onion, halved lengthwise and thinly sliced

2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise

¼ cup water

1 tablespoon Thai red curry paste

1 can (14