Leftover steak doesn’t have to mean boring leftovers! Transform those delicious slices into exciting new meals that will have your family asking for seconds. From quick skillet dinners to hearty salads and comforting wraps, these recipes make the most of your premium protein. Get ready to discover 20 creative ways to turn yesterday’s steak into today’s culinary triumph—let’s dive in!
Steak and Cheese Quesadillas
Venturing into steak and cheese quesadillas offers a perfect opportunity to master a crowd-pleasing meal that’s both simple and deeply satisfying. We’ll walk through each step methodically, ensuring even a first-timer can achieve golden, cheesy perfection. Let’s start by gathering everything you need, so the cooking process flows smoothly.
Ingredients
– A couple of 8-inch flour tortillas
– About 1 cup of thinly sliced cooked steak (leftover steak works great!)
– A generous handful of shredded Monterey Jack cheese
– A splash of olive oil for brushing
– A couple of tablespoons of finely chopped onion
– A small spoonful of minced garlic
Instructions
1. Place one flour tortilla flat on your cutting board.
2. Sprinkle half of the shredded Monterey Jack cheese evenly over one half of the tortilla.
3. Distribute the thinly sliced cooked steak evenly over the cheese.
4. Scatter the finely chopped onion and minced garlic over the steak layer.
5. Top with the remaining shredded Monterey Jack cheese.
6. Fold the empty half of the tortilla over the filled side, pressing gently.
7. Heat a non-stick skillet over medium heat for 2 minutes until a drop of water sizzles immediately.
8. Brush the skillet lightly with olive oil.
9. Carefully place the folded quesadilla in the skillet.
10. Cook for 3–4 minutes until the bottom is golden brown with visible toasted spots.
11. Flip the quesadilla using a wide spatula.
12. Cook for another 3–4 minutes until the second side is equally golden and the cheese is fully melted.
13. Transfer the quesadilla to a cutting board and let it rest for 1 minute before slicing.
14. Cut into three wedges using a sharp knife or pizza cutter.
Just out of the skillet, these quesadillas boast a crisp, buttery exterior that gives way to a molten, savory filling where the tender steak and creamy cheese meld beautifully. For a fun twist, serve them with a side of zesty pico de gallo or a cool avocado crema to balance the richness.
Beef Stroganoff with Leftover Steak
Facing leftover steak can feel like a culinary puzzle, but transforming it into a comforting Beef Stroganoff is surprisingly straightforward. This methodical approach will guide you through creating a rich, creamy dish that breathes new life into your remaining steak while teaching fundamental sauce-making techniques.
Ingredients
– About 2 cups of chopped leftover steak
– 8 ounces of sliced cremini mushrooms
– 1 medium yellow onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of beef broth
– 1 cup of sour cream
– 2 tablespoons of all-purpose flour
– 3 tablespoons of butter
– A splash of Worcestershire sauce
– A couple of tablespoons of chopped fresh parsley
– 12 ounces of egg noodles
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of egg noodles to the boiling water and cook for exactly 7 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, melt 3 tablespoons of butter in a large skillet over medium heat until foaming subsides.
4. Add 1 thinly sliced yellow onion and cook for 5 minutes, stirring frequently until translucent but not browned.
5. Add 8 ounces of sliced cremini mushrooms and cook for 8 minutes until they release their liquid and edges turn golden brown.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
7. Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and cook for 2 minutes while stirring constantly to form a roux.
8. Gradually whisk in 1 cup of beef broth until the sauce becomes smooth and begins to thicken.
9. Add about 2 cups of chopped leftover steak and a splash of Worcestershire sauce, then reduce heat to low.
10. Stir in 1 cup of sour cream until fully incorporated and heated through, but do not let it boil.
11. Drain the cooked egg noodles thoroughly and divide among serving bowls.
12. Ladle the stroganoff sauce over the noodles and garnish with a couple of tablespoons of chopped fresh parsley.
Buttery egg noodles provide the perfect base for this luxurious sauce, where tender steak pieces mingle with earthy mushrooms in a tangy, creamy embrace. For a cozy twist, try serving it in shallow bowls with crusty bread for dipping into every last bit of sauce, or top with extra fresh parsley for a bright, colorful finish that makes ordinary leftovers feel restaurant-worthy.
Steak Fried Rice
You’ve probably got some leftover steak in the fridge that’s begging for a second act, and this steak fried rice is the perfect way to transform it into something spectacularly delicious.
Ingredients
– About 2 cups of cold, cooked rice (day-old works best!)
– 1 cup of chopped leftover steak
– A couple of eggs
– 1/2 cup of frozen peas and carrots
– 2 tablespoons of vegetable oil
– 2 tablespoons of soy sauce
– A splash of sesame oil
– 2 chopped green onions
– 1 minced garlic clove
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Crack both eggs into the hot oil and scramble them for about 1 minute until they’re just set but still soft.
3. Transfer the scrambled eggs to a clean plate immediately to prevent overcooking.
4. Add the remaining tablespoon of vegetable oil to the same skillet and let it heat for 30 seconds.
5. Add the minced garlic and cook for exactly 30 seconds until fragrant but not browned.
6. Add the chopped steak and frozen peas and carrots, stirring constantly for 2 minutes until the vegetables are thawed and the steak is warmed through.
7. Crumble the cold rice into the skillet, breaking up any clumps with your spatula.
8. Cook the rice mixture for 3-4 minutes, stirring frequently, until the rice grains are separated and slightly crispy.
9. Pour the soy sauce evenly over the rice and stir to coat everything completely.
10. Return the scrambled eggs to the skillet along with the chopped green onions.
11. Drizzle the sesame oil over everything and stir for 1 final minute to combine.
12. Remove from heat and let rest for 1 minute before serving.
Nothing beats the satisfying contrast of tender steak pieces against the slightly chewy rice grains, with the sesame oil adding that distinctive nutty aroma. Next time you make it, try topping with a fried egg for extra richness, or serve it alongside some quick-pickled vegetables to cut through the savory flavors.
Steak and Egg Breakfast Burritos
Every morning deserves a satisfying start, and these steak and egg breakfast burritos deliver exactly that with their hearty combination of protein-packed ingredients wrapped in a warm tortilla. Let me walk you through creating this delicious morning meal step by step, perfect for both busy weekdays and leisurely weekends. You’ll be amazed at how simple it is to create restaurant-quality burritos right in your own kitchen.
Ingredients
– 2 large flour tortillas
– 8 ounces of sirloin steak, sliced thin against the grain
– 4 large eggs
– a splash of whole milk
– a couple of tablespoons of olive oil
– a generous handful of shredded cheddar cheese
– half of a medium yellow onion, diced
– 1 medium bell pepper, sliced thin
– a good pinch of salt and black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the sliced steak to the hot skillet and cook for 3-4 minutes, stirring occasionally until the steak develops a golden-brown crust.
3. Transfer the cooked steak to a plate and set aside, covering loosely with foil to keep warm.
4. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
5. Cook the diced onion and sliced bell pepper for 5-6 minutes, stirring frequently until they become soft and slightly caramelized.
6. While vegetables cook, whisk the eggs with the splash of milk, salt, and black pepper in a medium bowl until well combined and slightly frothy.
7. Push the cooked vegetables to one side of the skillet and pour the egg mixture into the empty space.
8. Cook the eggs for 2-3 minutes, gently pushing the cooked edges toward the center with a spatula until soft curds form throughout.
9. Combine the eggs with the vegetables in the skillet and cook for 1 additional minute to blend flavors.
10. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
11. Divide the steak, egg mixture, and shredded cheddar cheese evenly between the two warmed tortillas, placing the fillings slightly off-center.
12. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form secure burritos.
13. Return the assembled burritos to the skillet, seam-side down, and cook for 1-2 minutes per side until the tortillas are golden and crisp. Our steak and egg breakfast burritos offer a wonderful contrast of textures with tender steak, fluffy eggs, and melted cheese wrapped in a crisp tortilla. The savory combination makes these perfect for dipping in your favorite hot sauce or serving with fresh salsa for an extra burst of flavor.
Philly Cheesesteak Sliders
These Philly cheesesteak sliders transform the classic sandwich into perfect party-sized portions. They’re surprisingly simple to make and always disappear fast from any gathering. Today I’ll walk you through creating these crowd-pleasers step by step.
Ingredients
- 1 pound of thinly sliced ribeye steak
- 1 package of 12 slider buns
- 1 large yellow onion
- 1 green bell pepper
- 8 slices of provolone cheese
- 3 tablespoons of olive oil
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of butter
- A generous pinch of salt
- A couple of cracks of black pepper
Instructions
- Preheat your oven to 350°F and grab a 9×13 inch baking dish.
- Slice your slider buns in half horizontally, keeping them connected if possible, and place the bottom halves in the baking dish.
- Thinly slice the onion and green bell pepper into strips about ¼-inch wide.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
- Add the sliced onions and peppers to the hot skillet, seasoning them with that generous pinch of salt and a couple cracks of black pepper.
- Cook the vegetables for 6-8 minutes, stirring occasionally, until they’re softened and have some golden-brown edges.
- Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil.
- Place the thinly sliced ribeye in the empty side of the skillet, breaking it up with your spatula as it cooks.
- Cook the steak for 3-4 minutes until no pink remains, then mix it with the vegetables.
- Pour the Worcestershire sauce over the meat and vegetable mixture, stirring to coat everything evenly.
- Spoon the hot Philly cheesesteak filling evenly over the bottom slider buns in your baking dish.
- Layer the provolone cheese slices over the meat mixture, covering it completely.
- Place the top halves of the slider buns over the cheese layer.
- Melt the tablespoon of butter and brush it generously over the top of the slider buns.
- Cover the baking dish with foil and bake at 350°F for 15 minutes.
- Remove the foil and bake for another 5-7 minutes until the tops are golden and the cheese is bubbly.
- Let the sliders rest for 3-4 minutes before slicing them into individual portions.
Resting allows the juices to redistribute and makes slicing cleaner. The melted provolone creates that signature stretchy cheese pull, while the Worcestershire adds depth to the savory beef. Try serving these with a side of zesty marinara for dipping to cut through the richness.
Leftover Steak Tacos
Keeping last night’s steak from going to waste is easier than you think, especially when you transform it into these incredibly satisfying tacos. Let me walk you through exactly how to turn those leftovers into a fresh, delicious meal that feels completely new.
Ingredients
– About 2 cups of chopped leftover steak
– A couple of flour tortillas
– A generous handful of shredded Monterey Jack cheese
– Half a red onion, thinly sliced
– A big handful of fresh cilantro leaves
– A couple of limes, cut into wedges
– A good glug of olive oil
– A splash of water
Instructions
1. Heat a large skillet over medium-high heat for 2 minutes until it’s properly warmed.
2. Add a good glug of olive oil to the hot skillet and swirl to coat the bottom evenly.
3. Place your chopped leftover steak in the skillet in a single layer, making sure pieces aren’t crowded.
4. Cook the steak for 2-3 minutes without stirring to get a nice sear on one side.
5. Flip the steak pieces and cook for another 2 minutes until heated through and slightly crispy at the edges.
6. Add a splash of water to the skillet to create steam and prevent the steak from drying out.
7. Remove the steak from the skillet and set it aside on a plate.
8. Wipe the same skillet clean with a paper towel.
9. Return the skillet to medium heat and place one flour tortilla in the dry pan.
10. Heat the tortilla for 30 seconds until it becomes pliable and develops light brown spots.
11. Flip the tortilla and immediately sprinkle a generous handful of shredded Monterey Jack cheese over one half.
12. Arrange some reheated steak over the cheese while the tortilla is still in the pan.
13. Fold the empty half of the tortilla over the filling and press down gently with your spatula.
14. Cook for 1-2 minutes until the bottom is golden brown and crispy.
15. Carefully flip the taco and cook for another 1-2 minutes until the cheese is fully melted.
16. Repeat steps 9-15 with remaining tortillas and filling.
17. Top each taco with thinly sliced red onion and fresh cilantro leaves.
18. Squeeze fresh lime juice over the top just before serving.
Something magical happens when the crispy tortilla meets the tender steak and melted cheese. The sharpness of the red onion and freshness of the cilantro create a perfect balance against the rich steak, while the lime juice brightens everything up. Try serving these with a cold beer or margarita for the ultimate weeknight upgrade that makes leftovers anything but ordinary.
Steak and Mushroom Pasta
Even the most novice cook can master this comforting steak and mushroom pasta with just a bit of guidance through each straightforward step. Essential techniques like properly searing steak and building a creamy sauce will become second nature as we work through this methodical recipe together. You’ll be amazed at how these simple ingredients transform into a restaurant-quality meal right in your own kitchen.
Ingredients
– 8 ounces of your favorite pasta
– 1 pound sirloin steak, sliced thin against the grain
– 8 ounces cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 2 tablespoons olive oil
– A splash of Worcestershire sauce
– A couple of tablespoons of butter
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
4. Season steak slices generously with salt and pepper on both sides.
5. Sear steak in the hot skillet for 2 minutes per side until a deep brown crust forms, then transfer to a plate.
6. Add remaining olive oil to the same skillet and sauté onions for 3 minutes until translucent.
7. Add mushrooms and cook for 5 minutes until they release their liquid and turn golden brown.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Pour in heavy cream and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
10. Simmer the sauce for 4 minutes until it thickens enough to coat the back of a spoon.
11. Stir in butter until melted and fully incorporated into the sauce.
12. Drain cooked pasta, reserving ½ cup of pasta water.
13. Return pasta to the pot and add the creamy mushroom sauce and seared steak.
14. Toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce reaches your desired consistency.
You’ll notice the pasta becomes beautifully coated in that rich, creamy sauce while the steak stays tender against the earthy mushrooms. This dish pairs wonderfully with a simple green salad or crusty bread to soak up every last bit of that delicious sauce.
BBQ Steak Pizza
Tackling homemade pizza doesn’t have to be intimidating, especially when you’re combining two classics into one irresistible dish. This BBQ steak pizza walks you through each stage methodically, ensuring even first-timers can achieve a crispy crust topped with savory, tender steak and melted cheese. Let’s break it down step by step so you can create this crowd-pleaser with confidence.
Ingredients
– 1 pound of pizza dough, store-bought or homemade
– 1 cup of your favorite BBQ sauce
– 8 ounces of thinly sliced cooked steak (like sirloin or flank)
– 2 cups of shredded mozzarella cheese
– 1/2 of a red onion, thinly sliced
– A couple of tablespoons of olive oil
– A sprinkle of fresh cilantro for garnish
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, being careful not to tear it.
3. Brush the dough lightly with olive oil to prevent sogginess from the BBQ sauce.
4. Spread the BBQ sauce evenly over the dough, leaving a 1-inch border around the edges for the crust.
5. Sprinkle half of the mozzarella cheese over the sauce to help bind the toppings.
6. Arrange the sliced steak and red onion evenly across the pizza.
7. Top with the remaining mozzarella cheese.
8. Carefully transfer the pizza to the preheated stone or baking sheet.
9. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots.
10. Remove the pizza from the oven and let it rest for 2-3 minutes to set the toppings.
11. Garnish with fresh cilantro before slicing and serving.
Nothing beats the contrast of the crispy, chewy crust against the tender, smoky steak and tangy BBQ sauce. For a fun twist, try drizzling extra BBQ sauce on top after baking or serving it with a side of cool ranch dressing for dipping.
Steak and Potato Hash
Whether you’re tackling breakfast for a crowd or looking to use up leftover steak, this hearty skillet dish comes together with minimal fuss and maximum flavor. Working methodically through each component ensures everything cooks evenly and develops that perfect crispy texture we’re after.
Ingredients
– 1 large russet potato, diced into ½-inch cubes
– 8 ounces cooked steak, chopped into bite-sized pieces
– 1 medium yellow onion, roughly chopped
– 1 red bell pepper, chopped
– 2 tablespoons olive oil
– A couple of cloves of garlic, minced
– A splash of Worcestershire sauce
– ½ teaspoon smoked paprika
– ¼ teaspoon black pepper
– ¼ teaspoon salt
– 2 large eggs
– A handful of fresh parsley, chopped
Instructions
1. Place the diced potatoes in a microwave-safe bowl with 2 tablespoons of water, cover with a damp paper towel, and microwave on high for 4 minutes until partially cooked.
2. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it shimmers.
3. Add the par-cooked potatoes to the hot skillet in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip the potatoes and cook for another 3 minutes until crispy on all sides.
5. Add the chopped onion and bell pepper to the skillet and cook for 3 minutes until they begin to soften.
6. Push the vegetable mixture to one side of the skillet and add the remaining tablespoon of olive oil to the empty space.
7. Add the minced garlic to the oil and cook for 30 seconds until fragrant but not browned.
8. Mix the garlic into the vegetable mixture and add the chopped steak, Worcestershire sauce, smoked paprika, black pepper, and salt.
9. Cook everything together for 2 minutes, stirring occasionally, until the steak is heated through and the flavors are combined.
10. Create two small wells in the hash mixture with the back of a spoon.
11. Crack one egg into each well, being careful not to break the yolks.
12. Cover the skillet with a lid and cook for 3-4 minutes until the egg whites are set but the yolks remain runny.
13. Remove the skillet from heat and sprinkle the chopped parsley over the top.
Really, the beauty of this hash lies in its textural contrasts—crispy potatoes against tender steak, with the rich egg yolk tying everything together. For a fun twist, serve it straight from the skillet with warm tortillas for makeshift breakfast tacos, or top with avocado slices for extra creaminess that complements the smoky paprika notes beautifully.
Beef and Broccoli Stir Fry
Busy weeknights call for quick, satisfying meals that don’t skimp on flavor. Beef and broccoli stir fry is that perfect one-pan wonder, ready in under 30 minutes and packed with savory goodness. Let’s walk through this simple process together, step by step, so you can recreate this classic takeout favorite right in your own kitchen.
Ingredients
– 1 pound of thinly sliced beef sirloin
– 4 cups of fresh broccoli florets
– 2 cloves of garlic, minced
– a thumb-sized piece of ginger, grated
– 3 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– a splash of sesame oil
– 1 tablespoon of cornstarch
– a couple of tablespoons of vegetable oil
– 1/2 cup of beef broth
Instructions
1. In a medium bowl, whisk together the soy sauce, oyster sauce, cornstarch, and beef broth until the cornstarch is completely dissolved to create your sauce mixture.
2. Pat the sliced beef sirloin completely dry with paper towels—this helps it brown beautifully instead of steaming.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
4. Add the beef to the hot skillet in a single layer, working in batches if needed to avoid overcrowding.
5. Cook the beef undisturbed for 2 minutes to develop a golden-brown sear on one side.
6. Flip the beef and cook for another 1-2 minutes until browned but still slightly pink inside, then transfer to a clean plate.
7. Add the remaining tablespoon of vegetable oil to the same skillet and reduce heat to medium-high.
8. Add the broccoli florets and stir-fry for 3-4 minutes until they turn bright green but still have some crunch.
9. Push the broccoli to one side of the skillet and add the minced garlic and grated ginger to the empty space.
10. Cook the garlic and ginger for 30 seconds until fragrant—be careful not to burn them as burnt garlic turns bitter.
11. Pour the prepared sauce mixture into the skillet and bring to a simmer, stirring constantly.
12. Return the cooked beef and any accumulated juices to the skillet, tossing everything together to coat evenly.
13. Simmer for 1-2 minutes until the sauce thickens and clings to the beef and broccoli.
14. Drizzle with sesame oil and give one final toss to incorporate. Marvel at how the tender beef slices contrast with the crisp-tender broccoli in that glossy, savory sauce. The rich umami flavors from the soy and oyster sauce pair wonderfully with steamed jasmine rice, or for a low-carb option, try serving it over cauliflower rice with extra sesame seeds sprinkled on top.
Steak and Avocado Salad
Diving into a perfectly balanced meal doesn’t have to be complicated, especially when you combine juicy steak with creamy avocado in a fresh salad. Today we’ll walk through creating this satisfying dish together, focusing on simple techniques that ensure great results every time. Follow each step carefully and you’ll have a restaurant-quality meal ready in no time.
Ingredients
– 1 pound of sirloin steak, about 1-inch thick
– 2 ripe avocados
– 6 cups of mixed greens
– 1 large tomato
– 1/4 cup of olive oil
– 2 tablespoons of red wine vinegar
– 1 teaspoon of Dijon mustard
– 1/2 teaspoon of garlic powder
– A generous pinch of salt
– A couple of cracks of black pepper
Instructions
1. Pat the sirloin steak completely dry with paper towels on all surfaces.
2. Rub 1 tablespoon of olive oil evenly over both sides of the steak.
3. Season both sides generously with salt and black pepper, pressing gently to help it adhere.
4. Preheat a cast iron skillet over medium-high heat for 3 minutes until very hot.
5. Place the steak in the hot skillet and cook undisturbed for 4 minutes.
6. Flip the steak using tongs and cook for another 4 minutes for medium-rare (135°F internal temperature).
7. Transfer the steak to a cutting board and let it rest for exactly 8 minutes.
8. While the steak rests, whisk together 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, and garlic powder in a small bowl.
9. Chop the tomato into 1/2-inch pieces.
10. Cut the avocados in half, remove the pits, and slice the flesh into 1/4-inch thick pieces.
11. Place the mixed greens in a large salad bowl.
12. Add the chopped tomato and sliced avocado to the greens.
13. Pour the dressing over the salad and toss gently to coat everything evenly.
14. Slice the rested steak against the grain into 1/4-inch thick strips.
15. Arrange the steak slices over the dressed salad.
Zesty and satisfying, this salad offers wonderful textural contrasts between the tender steak, creamy avocado, and crisp greens. The tangy dressing cuts through the richness beautifully, making each bite perfectly balanced. Try serving it with crusty bread to soak up any remaining dressing, or add some crumbled blue cheese for an extra flavor dimension.
Steak Nachos Supreme
Ready to create the ultimate game-day snack that’ll have everyone begging for the recipe? Let’s walk through building these incredible steak nachos step by step, ensuring every layer is perfectly delicious.
Ingredients
– 1 pound of flank steak
– 2 tablespoons of olive oil
– 1 bag of tortilla chips (about 12 ounces)
– 2 cups of shredded Monterey Jack cheese
– 1 cup of black beans, rinsed
– 1/2 cup of sliced pickled jalapeños
– 1/2 cup of sour cream
– 1/4 cup of chopped fresh cilantro
– 1 lime, cut into wedges
– A generous pinch of chili powder
– A couple of dashes of garlic powder
– A splash of hot sauce
Instructions
1. Preheat your oven to 375°F to get it ready for baking the nachos.
2. Pat the flank steak completely dry with paper towels—this helps achieve a better sear.
3. Rub the steak with 1 tablespoon of olive oil, then season both sides generously with chili powder and garlic powder.
4. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
5. Cook the steak for 5-6 minutes per side until it reaches an internal temperature of 135°F for medium-rare.
6. Transfer the steak to a cutting board and let it rest for exactly 5 minutes—this keeps the juices inside.
7. While the steak rests, arrange the tortilla chips in a single layer on a large baking sheet.
8. Sprinkle half of the shredded Monterey Jack cheese evenly over the chips.
9. Scatter the rinsed black beans and sliced pickled jalapeños over the cheese layer.
10. Top with the remaining shredded Monterey Jack cheese.
11. Bake the nachos in the preheated oven for 8-10 minutes until the cheese is completely melted and bubbly.
12. While the nachos bake, thinly slice the rested steak against the grain—this makes each bite tender.
13. Remove the nachos from the oven and immediately top with the sliced steak.
14. Dollop sour cream across the nachos, then sprinkle with chopped fresh cilantro.
15. Squeeze fresh lime juice over everything and add a splash of hot sauce to finish.
Perfectly layered nachos deliver that satisfying crunch against the tender, seasoned steak and creamy toppings. The pickled jalapeños cut through the richness with their bright acidity, while the melted cheese binds every component together. Try serving these straight from the baking sheet for that rustic, shareable presentation that encourages everyone to dig in immediately.
Steak and Onion Sandwich
Deliciously simple yet deeply satisfying, this steak and onion sandwich transforms humble ingredients into a mouthwatering meal that comes together in under 30 minutes. During my years teaching home cooks, I’ve found this recipe consistently delivers restaurant-quality results with minimal fuss. Developing the perfect balance of savory steak and sweet caramelized onions requires just a few key techniques I’ll walk you through step by step.
Ingredients
- 1 pound of flank steak
- 2 large yellow onions
- 4 slices of provolone cheese
- 4 hoagie rolls
- 2 tablespoons of olive oil
- 1 tablespoon of Worcestershire sauce
- a couple of cloves of garlic
- a generous pat of butter
- a splash of balsamic vinegar
Instructions
- Slice 2 large yellow onions into ¼-inch thick half-moons.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add sliced onions to the hot skillet and cook for 15 minutes, stirring every 3-4 minutes until they turn golden brown.
- While onions cook, pat 1 pound of flank steak completely dry with paper towels—this ensures proper searing.
- Season both sides of the steak generously with salt and pepper.
- Add a splash of balsamic vinegar to the caramelizing onions and continue cooking for 3 more minutes.
- Remove onions from skillet and set aside in a bowl.
- Increase heat to medium-high and add remaining 1 tablespoon of olive oil to the same skillet.
- Cook steak for 4-5 minutes per side until internal temperature reaches 135°F for medium-rare.
- Transfer steak to a cutting board and let rest for exactly 8 minutes—this allows juices to redistribute.
- While steak rests, slice 4 hoagie rolls lengthwise and toast them cut-side up in a 375°F oven for 4 minutes.
- Thinly slice the rested steak against the grain at a 45-degree angle for maximum tenderness.
- Return skillet to medium heat and add a generous pat of butter along with a couple of minced garlic cloves.
- Cook garlic for 1 minute until fragrant, then add 1 tablespoon of Worcestershire sauce.
- Add sliced steak to the skillet and toss to coat in the garlic-Worcestershire mixture.
- Divide steak mixture evenly among the bottom halves of toasted hoagie rolls.
- Top each sandwich with caramelized onions and 1 slice of provolone cheese.
- Return assembled sandwiches to the 375°F oven for 3 minutes until cheese melts completely.
You’ll notice the tender, thinly sliced steak practically melts in your mouth while the sweet caramelized onions provide delightful contrast. Your first bite reveals layers of savory beef, melted provolone, and that hint of balsamic brightness that makes this sandwich truly special. Yes, this sandwich shines when served with crispy potato wedges, but it’s equally satisfying sliced into quarters for party appetizers or packed cold for next-day lunches that maintain their incredible texture.
Steak and Blue Cheese Flatbread
Tackling a restaurant-worthy flatbread at home is easier than you think, especially when you combine juicy steak with tangy blue cheese. This step-by-step guide will walk you through creating a perfectly crisp flatbread with melty cheese and savory toppings. Let’s get cooking!
Ingredients
– A couple of store-bought pizza dough balls
– A good splash of olive oil
– 1 pound of sirloin steak
– 1 cup of crumbled blue cheese
– Half a red onion, thinly sliced
– A handful of fresh arugula
– A drizzle of balsamic glaze
Instructions
1. Preheat your oven to 475°F and place a baking sheet inside to heat up.
2. Stretch each pizza dough ball into a 10-inch oval on a floured surface.
3. Brush the dough lightly with olive oil using a pastry brush.
4. Season the steak generously with salt and pepper on both sides.
5. Heat a skillet over medium-high heat until a drop of water sizzles immediately.
6. Cook the steak for 4-5 minutes per side for medium-rare, or until it reaches 135°F on a meat thermometer.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
8. Carefully remove the hot baking sheet from the oven and place the oiled dough directly onto it.
9. Bake the dough for 8-10 minutes until puffed and lightly golden around the edges.
10. Thinly slice the rested steak against the grain for maximum tenderness.
11. Sprinkle the baked crust with blue cheese and red onion slices.
12. Return the flatbread to the oven for 3-4 minutes until the cheese is melted and bubbly.
13. Top the hot flatbread with sliced steak and fresh arugula.
14. Finish with a drizzle of balsamic glaze just before serving.
Zesty and satisfying, this flatbread delivers a fantastic contrast between the crispy crust, rich blue cheese, and peppery arugula. The balsamic glaze adds a sweet-tangy note that cuts through the richness beautifully. Try serving it sliced into strips as an appetizer or paired with a simple green salad for a complete meal.
Leftover Steak Chili
Remember that delicious steak from last night’s dinner? Rather than letting those precious leftovers go to waste, we’re transforming them into a hearty, satisfying chili that comes together in under an hour. Ready to turn your refrigerator remnants into a comforting meal that tastes like it simmered all day?
Ingredients
– About 2 cups of chopped leftover steak
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Two cloves of garlic, minced
– One 15-ounce can of kidney beans, drained
– One 15-ounce can of diced tomatoes
– A generous splash of beef broth (about 2 cups)
– A tablespoon of chili powder
– A teaspoon of ground cumin
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add the chopped leftover steak and cook for 3-4 minutes to warm through and develop flavor.
5. Sprinkle in 1 tablespoon of chili powder and 1 teaspoon of ground cumin, stirring constantly for 30 seconds to toast the spices.
6. Pour in the drained kidney beans, diced tomatoes with their juices, and 2 cups of beef broth.
7. Bring the mixture to a boil, then immediately reduce heat to low and cover the pot.
8. Simmer gently for 30 minutes, stirring every 10 minutes to prevent sticking.
9. After 30 minutes, remove the lid and continue simmering uncovered for 15 more minutes to thicken the chili.
10. Turn off the heat and let the chili rest for 5 minutes before serving.
Comforting and deeply satisfying, this chili develops a rich, meaty flavor from the seared steak that ordinary ground beef can’t match. The beans remain perfectly tender while the tomatoes break down into a velvety sauce that clings to every spoonful. Try serving it over crispy tortilla chips with a dollop of cool sour cream for contrasting textures that elevate this humble dish into something special.
Steak and Spinach Omelette
A perfectly cooked steak and spinach omelette makes for an impressive yet approachable breakfast that’s packed with protein and flavor. Let’s walk through this simple method that ensures tender steak, wilted spinach, and fluffy eggs every single time.
Ingredients
– 2 large eggs
– A splash of whole milk
– A couple of tablespoons of olive oil
– 4 ounces of sirloin steak, cut into thin strips
– A big handful of fresh spinach
– A quarter cup of shredded cheddar cheese
– A pinch of salt and black pepper
Instructions
1. Crack 2 large eggs into a medium bowl and whisk them vigorously with a splash of whole milk until the mixture is pale yellow and frothy.
2. Season the egg mixture with a pinch of salt and black pepper, then set it aside near your stove.
3. Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet over medium-high heat until it shimmers, about 1 minute.
4. Add 4 ounces of thinly sliced sirloin steak to the hot skillet in a single layer, cooking for 2 minutes without moving to develop a golden-brown crust.
5. Flip the steak strips and cook for another 1 minute until they’re just cooked through but still tender.
6. Transfer the cooked steak to a clean plate using tongs, leaving any drippings in the skillet.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Pour the whisked egg mixture into the skillet, tilting it to spread the eggs evenly across the bottom.
9. Let the eggs cook undisturbed for 30 seconds until the edges begin to set, then use a spatula to gently push cooked portions toward the center while tilting the skillet to let uncooked eggs flow underneath.
10. Continue this push-and-tilt technique for about 1 minute until the top surface is mostly set but still slightly wet.
11. Sprinkle the cooked steak strips evenly over one half of the omelette.
12. Add a big handful of fresh spinach directly to the same half, arranging it in a thin layer.
13. Top the steak and spinach with a quarter cup of shredded cheddar cheese.
14. Carefully fold the empty half of the omelette over the filling using your spatula, pressing gently to seal.
15. Cook for another 30 seconds until the cheese begins to melt and the bottom is lightly golden.
16. Slide the completed omelette onto a warm plate and let it rest for 1 minute before serving. Because the steak adds savory depth and the spinach provides earthy freshness, this omelette feels substantial enough for dinner too. Brighten it up with a dollop of salsa or serve alongside roasted potatoes for a complete meal that satisfies any time of day.
Garlic Butter Steak Bites
Ready to transform simple steak into something extraordinary? These garlic butter steak bites come together in minutes but taste like you spent hours in the kitchen. Let’s walk through each step together so you can create perfectly seared, juicy steak bites every single time.
Ingredients
– 1 pound of sirloin steak, cut into 1-inch cubes
– 3 tablespoons of olive oil
– 4 cloves of garlic, minced
– 4 tablespoons of butter
– A generous pinch of kosher salt
– A couple of cracks of fresh black pepper
– A splash of Worcestershire sauce
– A small handful of fresh parsley, chopped
Instructions
1. Pat your steak cubes completely dry with paper towels to ensure a good sear.
2. Season all sides of the steak cubes evenly with kosher salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Arrange steak cubes in a single layer in the hot skillet, being careful not to overcrowd the pan.
5. Sear the steak bites without moving them for 2 minutes to develop a golden-brown crust.
6. Flip each steak cube and cook for another 2 minutes for medium-rare doneness.
7. Transfer the seared steak bites to a clean plate using tongs.
8. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
9. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
10. Add the butter to the skillet and let it melt completely, about 1 minute.
11. Stir in the Worcestershire sauce and cook for another 30 seconds to combine.
12. Return all the steak bites to the skillet along with any accumulated juices.
13. Toss the steak bites in the garlic butter sauce for 1 minute to coat evenly.
14. Remove the skillet from heat and stir in the chopped parsley.
15. Let the steak bites rest in the sauce for 2 minutes before serving.
Golden brown on the outside and tender within, these steak bites deliver a rich garlic butter flavor that coats every morsel. Serve them over creamy mashed potatoes to soak up that incredible sauce, or toss them with pasta for an instant upgrade to weeknight dinners.
Steak and Sweet Potato Bowls
Zesty and satisfying, these steak and sweet potato bowls come together with minimal fuss for a wholesome weeknight dinner. Let me walk you through each simple step to create this balanced meal that’s perfect for beginners looking to build confidence in the kitchen.
Ingredients
– 1 large sweet potato, peeled and cubed
– 1 pound sirloin steak
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– A generous pinch of salt
– A couple of handfuls of fresh spinach
– A splash of balsamic vinegar
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed sweet potato with 1 tablespoon of olive oil, garlic powder, and salt on a baking sheet.
3. Roast the sweet potatoes for 25 minutes, or until they are fork-tender and lightly browned at the edges.
4. While the sweet potatoes roast, pat the sirloin steak completely dry with paper towels—this helps achieve a better sear.
5. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers.
6. Season the steak on both sides with an extra pinch of salt.
7. Place the steak in the hot skillet and cook for 4–5 minutes without moving it, until a deep brown crust forms.
8. Flip the steak and cook for another 4–5 minutes for medium-rare, or until it reaches an internal temperature of 135°F on a meat thermometer.
9. Transfer the steak to a cutting board and let it rest for 5 minutes—this keeps the juices inside when you slice it.
10. Thinly slice the steak against the grain for maximum tenderness.
11. In the same skillet, wilt the spinach over low heat for 1–2 minutes, just until it reduces in volume.
12. Drizzle the spinach with balsamic vinegar and stir to combine.
13. Divide the roasted sweet potatoes, sliced steak, and spinach among bowls.
Hearty and layered, this bowl delivers tender steak, creamy sweet potatoes, and bright spinach with a tangy finish. Try topping it with a fried egg for extra richness, or mix in some quinoa to stretch the meal further while keeping the textures interesting.
Steak and Roasted Veggie Wraps
Understanding how to create a satisfying, restaurant-quality wrap at home is easier than you might think. This steak and roasted veggie version combines tender meat with caramelized vegetables for a meal that feels both wholesome and indulgent.
Ingredients
– A couple of 8-ounce flank steaks
– A good glug of olive oil, about 2 tablespoons
– A generous pinch of kosher salt
– A few cracks of black pepper
– A couple of bell peppers, sliced
– One red onion, sliced
– A couple of cloves of garlic, minced
– A splash of balsamic vinegar, about 1 tablespoon
– Four large flour tortillas
– A handful of fresh arugula
– A dollop of sour cream, about 1/4 cup
Instructions
1. Preheat your oven to 425°F.
2. Pat the flank steaks completely dry with paper towels.
3. Rub 1 tablespoon of olive oil all over both steaks.
4. Season both sides of the steaks generously with kosher salt and black pepper.
5. Place the sliced bell peppers and red onion on a baking sheet.
6. Drizzle the remaining 1 tablespoon of olive oil over the vegetables.
7. Toss the vegetables with your hands to coat them evenly in oil.
8. Roast the vegetables in the preheated oven for 20 minutes.
9. Remove the baking sheet from the oven and sprinkle the minced garlic over the vegetables.
10. Drizzle the balsamic vinegar over the vegetable mixture.
11. Return the baking sheet to the oven and roast for 5 more minutes.
12. Heat a cast-iron skillet over high heat until smoking hot.
13. Place the seasoned steaks in the hot skillet.
14. Cook the steaks for 4 minutes without moving them.
15. Flip the steaks using tongs.
16. Cook for another 4 minutes for medium-rare.
17. Transfer the steaks to a cutting board.
18. Let the steaks rest for 5 minutes.
19. Thinly slice the rested steaks against the grain.
20. Warm the flour tortillas in a dry skillet for 30 seconds per side.
21. Spread 1 tablespoon of sour cream in the center of each tortilla.
22. Place a handful of arugula over the sour cream.
23. Divide the roasted vegetables evenly among the tortillas.
24. Arrange the sliced steak over the vegetables.
25. Fold the bottom edge of each tortilla up over the filling.
26. Fold the sides inward to create a tight wrap.
The tender, juicy steak pairs beautifully with the sweet, caramelized vegetables, while the cool sour cream and peppery arugula add refreshing contrast. For a fun twist, slice the wraps in half diagonally and serve them with extra balsamic vinegar for dipping.
Steak and Pepper Jack Grilled Cheese
Zesty and satisfying, this steak and pepper jack grilled cheese transforms simple ingredients into a gourmet sandwich experience. Let’s walk through each step together to create the perfect crispy, melty masterpiece. You’ll be amazed at how these flavors come together.
Ingredients
– 2 slices of sourdough bread
– 4 ounces of thinly sliced cooked steak
– 2 slices of pepper jack cheese
– A couple of tablespoons of butter
– A splash of Worcestershire sauce
– A pinch of garlic powder
Instructions
1. Spread 1 tablespoon of butter evenly on one side of each slice of sourdough bread.
2. Place one bread slice butter-side down in a cold skillet.
3. Layer both slices of pepper jack cheese on the bread in the skillet.
4. Arrange the thinly sliced cooked steak evenly over the cheese.
5. Drizzle the Worcestershire sauce evenly over the steak.
6. Sprinkle the garlic powder evenly over the steak layer.
7. Top with the second bread slice, butter-side facing up.
8. Turn the stove burner to medium-low heat.
9. Cook for 4-5 minutes until the bottom bread develops golden brown spots.
10. Carefully flip the sandwich using a spatula.
11. Cook for another 4-5 minutes until the second side matches the first in golden brown color.
12. Press down gently with the spatula to ensure even contact.
13. Remove the sandwich from the skillet when both sides are evenly golden brown.
14. Let the sandwich rest for 2 minutes on a cutting board before slicing.
15. Cut the sandwich diagonally with a sharp knife.
Outstanding texture comes from that perfect crispy exterior giving way to the molten cheese and tender steak inside. The pepper jack adds just enough heat to complement the rich beef flavor, making this far beyond ordinary grilled cheese. Try serving it alongside a crisp pickle spear and tomato soup for the ultimate comfort food experience.
Summary
Whether you’re looking to stretch your budget or reduce food waste, these 20 leftover steak recipes offer delicious solutions for busy home cooks. We hope you found some new favorites to try in your kitchen! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference later.
