18 Delicious Easy Leftover Steak Recipes Creative

Got leftover steak sitting in your fridge and not sure what to do with it? You’re in luck! Our roundup of 18 Delicious Easy Leftover Steak Recipes is here to rescue your mealtime blues. From quick weeknight dinners to cozy comfort food, these creative ideas will transform your leftovers into mouthwatering meals. Keep reading to discover how to give your steak a delicious second life!

Steak and Cheese Quesadillas

Craving something cheesy, meaty, and utterly satisfying? These Steak and Cheese Quesadillas are your ticket to a quick and delicious meal that’s sure to impress.

Ingredients

• 1 lb flank steak, thinly sliced
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cups shredded Monterey Jack cheese
• 4 large flour tortillas
• 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the flank steak, salt, black pepper, garlic powder, and onion powder. Cook for 5-7 minutes until the steak is browned and cooked through. Remove from skillet and set aside.
2. In the same skillet, add the bell pepper and onion. Cook for 3-4 minutes until they start to soften.
3. Lay out the tortillas on a flat surface. Divide the cooked steak, peppers, onions, and Monterey Jack cheese evenly among the tortillas, placing the ingredients on one half of each tortilla.
4. Fold the tortillas over the filling to create a half-moon shape.
5. Melt butter in the skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and the cheese is melted.
6. Cut into wedges and serve hot. The secret to these quesadillas’ irresistible appeal? The perfect blend of juicy steak, melted cheese, and crispy tortilla.

Tip: For an extra kick, add a sprinkle of chili powder to the steak while cooking.

Beef Stroganoff with Leftover Steak

Transform your leftover steak into a creamy, comforting Beef Stroganoff that feels anything but leftover. This dish is a weeknight hero, ready in under 30 minutes!

Ingredients

• 2 tbsp unsalted butter
• 1 small onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 2 cups cooked egg noodles
• 1 1/2 cups leftover steak, thinly sliced
• Fresh parsley, chopped (for garnish)

Instructions

1. Melt the butter in a large skillet over medium heat. Add the onion and mushrooms, cooking until softened, about 5 minutes.
2. Stir in the garlic and flour, cooking for 1 minute until fragrant.
3. Gradually whisk in the beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Bring to a simmer and cook until slightly thickened, about 3 minutes.
4. Reduce heat to low. Stir in the sour cream until smooth, then add the steak and noodles, heating through for 2 minutes.
5. Garnish with fresh parsley before serving.

The magic of this recipe lies in the tender steak and creamy sauce clinging to every noodle, proving leftovers can be luxurious. Tip: For an extra rich flavor, use a mix of wild mushrooms.

Philly Cheesesteak Stuffed Peppers

Transform the classic Philly cheesesteak into a low-carb delight with these stuffed peppers, packed with all the savory flavors you love.

Ingredients

• 4 large bell peppers, any color
• 1 tbsp olive oil
• 1 lb ribeye steak, thinly sliced
• 1 medium onion, thinly sliced
• 1 cup sliced mushrooms
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 8 slices provolone cheese

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add the ribeye steak, onion, and mushrooms, cooking until the steak is browned and the vegetables are soft, about 5-7 minutes. Season with salt, black pepper, and garlic powder.
3. Divide the steak mixture evenly among the bell peppers. Top each with 2 slices of provolone cheese.
4. Bake for 20-25 minutes, until the peppers are tender and the cheese is bubbly and golden.

The melted provolone cheese creates a gooey, flavorful blanket over the tender peppers and juicy steak, making every bite a perfect mix of textures and tastes.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the steak mixture before stuffing the peppers.

Leftover Steak Fried Rice

Transform your leftover steak into a savory, satisfying fried rice that’s bursting with flavor and ready in minutes.

Ingredients

• 2 cups cooked white rice, chilled
• 1 cup leftover steak, thinly sliced
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Stir in the leftover steak and cook for 1-2 minutes until slightly crispy.
3. Add the peas and carrots, green onions, and chilled rice to the skillet. Stir-fry for 3-4 minutes, breaking up any clumps of rice.
4. Return the scrambled eggs to the skillet. Pour in the soy sauce, sesame oil, and garlic powder. Season with salt and pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.

The magic of this dish lies in the crispy edges of the steak and the smoky depth from the sesame oil, making it a standout way to repurpose leftovers.

Tip: For the best texture, use rice that’s been chilled in the fridge overnight—it fries up much better than freshly cooked rice.

Steak and Egg Breakfast Burritos

Start your morning with a hearty Steak and Egg Breakfast Burrito, packed with savory flavors and protein to fuel your day.

Ingredients

• 2 large eggs
• 1/2 cup diced cooked steak
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large flour tortilla

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onions and bell peppers, cooking for 3-4 minutes until softened.
2. Add diced cooked steak to the skillet, stirring occasionally, until heated through, about 2 minutes.
3. In a bowl, whisk eggs with salt and black pepper. Pour into the skillet with the steak and vegetables, scrambling until fully cooked, about 3 minutes.
4. Sprinkle shredded cheddar cheese over the egg mixture, allowing it to melt slightly, about 1 minute.
5. Warm the flour tortilla in a dry skillet for about 30 seconds on each side. Spoon the steak and egg mixture onto the tortilla, then roll tightly into a burrito.

The combination of tender steak, fluffy eggs, and melted cheese wrapped in a warm tortilla makes this burrito a satisfying breakfast that’s easy to take on the go.

Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa before rolling up your burrito.

Beef and Broccoli Stir Fry

Craving a quick and flavorful weeknight dinner? This Beef and Broccoli Stir Fry brings together tender slices of beef and crisp broccoli in a savory sauce that’s sure to satisfy.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. In a small bowl, whisk together beef broth, soy sauce, brown sugar, cornstarch, sesame oil, and red pepper flakes. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add flank steak and cook until browned, about 2 minutes per side. Remove from skillet and set aside.
3. Heat remaining 1 tbsp vegetable oil in the same skillet. Add broccoli and garlic, stir-frying for 3 minutes until broccoli is bright green and slightly tender.
4. Return the beef to the skillet. Pour the sauce over the beef and broccoli, stirring to coat. Cook for another 2 minutes until the sauce thickens.

The magic of this dish lies in the quick sear of the beef, ensuring it stays juicy, while the broccoli retains just the right amount of crunch.

Tip: For an extra flavor boost, let the beef marinate in half of the sauce for 30 minutes before cooking.

Steak Tacos with Avocado Salsa

These Steak Tacos with Avocado Salsa are a game-changer for your taco night, offering a perfect blend of juicy steak and creamy avocado salsa that’s sure to impress.

Ingredients

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1/2 tsp salt

Instructions

1. Preheat your grill or skillet over medium-high heat. Rub the flank steak with olive oil, then season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp cumin.
2. Grill or sear the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
3. While the steak rests, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
4. In a bowl, combine the diced avocado, red onion, cilantro, lime juice, and 1/2 tsp salt to make the avocado salsa.
5. Assemble the tacos by placing slices of steak on each tortilla and topping with the avocado salsa.

The magic of these tacos lies in the contrast between the charred, savory steak and the bright, creamy avocado salsa, making every bite a delightful experience.

Tip: For an extra kick, add a sprinkle of chili powder to the avocado salsa or serve with a side of hot sauce.

Steak and Potato Hash

Wake up to a hearty Steak and Potato Hash that’s packed with flavor and ready in under 30 minutes — perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 cups diced potatoes (about 2 medium)
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak cubes and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the diced potatoes, onion, and bell pepper. Cook for 10 minutes, stirring occasionally, until the potatoes are tender and golden.
3. Return the steak to the skillet. Sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Stir to combine and cook for another 2-3 minutes until everything is heated through.
4. Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.

The crispy potatoes and tender steak create a delightful contrast in textures, while the paprika adds a subtle smokiness that elevates the dish.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of red pepper flakes when serving.

Leftover Steak Chili

Transform last night’s steak into a hearty, flavorful chili that’s perfect for a cozy dinner. This recipe is a clever way to repurpose leftovers into something entirely new and delicious.

Ingredients

• 2 cups chopped leftover steak
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
2. Stir in the chopped leftover steak, kidney beans, diced tomatoes, and beef broth.
3. Add chili powder, ground cumin, salt, and black pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
5. Taste and adjust seasoning if necessary before serving.

The smoky depth of the steak elevates this chili beyond the ordinary, making it a standout dish that’s both satisfying and easy to make.

Tip: For an extra layer of flavor, try adding a splash of Worcestershire sauce or a pinch of smoked paprika.

Steak and Mushroom Pie

There’s nothing quite like the comfort of a hearty Steak and Mushroom Pie, with its rich filling and flaky crust. Perfect for a cozy dinner, this recipe is sure to become a favorite.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 cups sliced cremini mushrooms
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 package (14 oz) refrigerated pie crust

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and cook until browned on all sides, about 5 minutes. Remove beef and set aside.
2. In the same skillet, add onion and garlic, cooking until softened, about 3 minutes. Add mushrooms and cook for another 5 minutes until they release their moisture.
3. Sprinkle flour over the vegetables, stirring to coat. Gradually add beef broth and Worcestershire sauce, stirring constantly until the mixture thickens. Return beef to the skillet, add salt and pepper, and simmer for 10 minutes.
4. Line a 9-inch pie dish with one pie crust. Pour the beef and mushroom mixture into the crust. Cover with the second pie crust, sealing the edges and cutting slits in the top.
5. Bake for 30 minutes, or until the crust is golden brown. Let stand for 5 minutes before serving.

The secret to this pie’s deep flavor is the Worcestershire sauce, which adds a tangy depth to the rich beef and earthy mushrooms.

Tip: For an extra flaky crust, chill the pie dough for 30 minutes before rolling it out.

Beef and Barley Soup with Leftover Steak

Transform your leftover steak into a hearty Beef and Barley Soup that’s packed with flavor and comfort in every spoonful.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 2 cups diced leftover steak
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables begin to soften.
2. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Pour in 6 cups beef broth and bring to a boil. Stir in 1 cup pearl barley, 2 cups diced leftover steak, 1 tsp dried thyme, and 1 bay leaf. Reduce heat to low, cover, and simmer for 45 minutes until barley is tender.
4. Remove the bay leaf. Season with salt and pepper to taste before serving.

This soup stands out with its tender barley and rich steak flavors, making it a satisfying way to repurpose leftovers into something extraordinary.

Tip: For an even deeper flavor, sear the leftover steak pieces in the pot before adding the vegetables.

Steak and Blue Cheese Salad

This Steak and Blue Cheese Salad is a hearty, flavor-packed dish that combines tender steak with the bold tang of blue cheese, perfect for a satisfying dinner.

Ingredients

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 6 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup blue cheese crumbles
• 1/4 cup balsamic vinaigrette

Instructions

1. Preheat your grill or grill pan over medium-high heat. Rub the flank steak with olive oil, then season both sides with salt and black pepper.
2. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Let it rest for 5 minutes before slicing against the grain.
3. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with balsamic vinaigrette until evenly coated.
4. Divide the salad among plates, top with sliced steak, and sprinkle blue cheese crumbles over the top.

The contrast of the warm, juicy steak with the cool, crisp salad and creamy blue cheese creates a symphony of textures and flavors that’s irresistibly delicious.

Tip: For an extra flavor boost, try marinating the steak in the balsamic vinaigrette for an hour before grilling.

Leftover Steak Sandwich with Caramelized Onions

Transform last night’s steak into today’s gourmet lunch with this Leftover Steak Sandwich, elevated by sweet caramelized onions.

Ingredients

• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp balsamic vinegar
• 1/2 cup leftover steak, thinly sliced
• 2 slices of crusty bread
• 1 tbsp mayonnaise
• 1/2 cup arugula

Instructions

1. Heat olive oil in a skillet over medium heat. Add the onion, salt, and sugar. Cook for 15 minutes, stirring occasionally, until the onions are golden and caramelized. Stir in the balsamic vinegar and cook for 1 more minute.
2. While the onions cook, warm the leftover steak in a microwave or skillet until just heated through, about 1 minute.
3. Toast the bread slices until golden and crisp.
4. Spread mayonnaise on one side of each bread slice. Layer the arugula, steak, and caramelized onions on one slice, then top with the other slice.
5. Cut the sandwich in half and serve immediately. The contrast of the tender steak with the sweet and tangy onions makes every bite a delight.

Tip: For an extra flavor boost, add a slice of your favorite cheese before assembling the sandwich.

Steak and Veggie Kebabs

Grilling season calls for these irresistible Steak and Veggie Kebabs, packed with juicy flavors and colorful veggies that everyone will love.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1-inch rounds
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, salt, and black pepper.
3. Thread the steak cubes, bell peppers, red onion, and zucchini onto skewers, alternating between meat and veggies.
4. Brush the kebabs generously with the marinade on all sides.
5. Grill the kebabs for about 10-12 minutes, turning occasionally, until the steak is cooked to your liking and the veggies are slightly charred.

The honey in the marinade caramelizes beautifully on the grill, giving these kebabs a sweet and smoky flavor that’s hard to resist.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Beef and Cheese Empanadas

These Beef and Cheese Empanadas are a delightful twist on the classic, with a gooey cheese center that makes every bite irresistible.

Ingredients

• 1 lb ground beef
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 package (14 oz) pre-made empanada dough
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add 1/2 cup diced onions and 2 cloves minced garlic, sautéing until soft, about 3 minutes.
3. Add the ground beef, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook until the beef is browned, about 5 minutes. Remove from heat and let cool slightly.
4. Roll out the empanada dough on a floured surface. Cut into circles about 5 inches in diameter.
5. Place a spoonful of the beef mixture and a sprinkle of cheddar cheese in the center of each dough circle. Fold the dough over to create a half-moon shape, sealing the edges with a fork.
6. Brush each empanada with the beaten egg and bake for 20 minutes, or until golden brown.

The combination of savory beef and melted cheese wrapped in a flaky crust makes these empanadas a crowd-pleaser at any gathering.

Tip: For an extra crispy crust, brush the empanadas with a little extra egg wash before baking.

Steak and Spinach Stuffed Shells

Imagine tender pasta shells stuffed with a hearty mix of steak and spinach, baked to perfection under a blanket of melted cheese. This Steak and Spinach Stuffed Shells recipe is a comforting twist on a classic that’s sure to impress.

Ingredients

• 12 jumbo pasta shells
• 1 cup cooked steak, finely chopped
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the steak, spinach, ricotta, Parmesan, garlic powder, salt, and black pepper until well combined.
4. Spread the marinara sauce evenly at the bottom of the prepared baking dish.
5. Fill each pasta shell with the steak and spinach mixture and place them seam-side up in the dish.
6. Sprinkle the mozzarella cheese over the stuffed shells.
7. Bake for 20 minutes, or until the cheese is bubbly and golden.

The combination of juicy steak and creamy ricotta nestled inside pasta shells creates a delightful contrast in textures that’s both satisfying and elegant.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the filling mixture.

Leftover Steak Pizza with Caramelized Onions and Gorgonzola

Transform last night’s steak into tonight’s gourmet pizza with this irresistible combo of caramelized onions and tangy Gorgonzola.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 tsp sugar
• 1/2 cup leftover steak, thinly sliced
• 1/2 cup Gorgonzola cheese, crumbled
• 1/2 cup mozzarella cheese, shredded
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze

Instructions

1. Preheat your oven to 400°F. Place the pizza crust on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the sliced onion and sugar, cooking for 15 minutes until caramelized, stirring occasionally.
3. Spread the caramelized onions evenly over the pizza crust. Top with the leftover steak, Gorgonzola, and mozzarella cheeses. Season with salt and pepper.
4. Bake for 12-15 minutes, until the cheese is bubbly and the crust is golden.
5. Drizzle with balsamic glaze before serving.

The magic of this pizza lies in the sweet and savory dance between the caramelized onions and the bold Gorgonzola, making every bite a delightful surprise.

Tip: For an extra flavor boost, toss the steak slices in a bit of the balsamic glaze before adding them to the pizza.

Steak and Sweet Potato Hash

Start your morning with a hearty Steak and Sweet Potato Hash that’s packed with flavor and easy to whip up for a satisfying breakfast or brunch.

Ingredients

• 1 tbsp olive oil
• 1 lb flank steak, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the flank steak and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, add the sweet potatoes, onion, and red bell pepper. Cook for 10 minutes, stirring occasionally, until the sweet potatoes are tender.
3. Add the garlic, smoked paprika, ground cumin, salt, and black pepper to the skillet. Stir to combine and cook for 1 minute until fragrant.
4. Return the steak to the skillet and stir everything together. Cook for another 2-3 minutes until the steak is heated through.
5. Sprinkle with fresh parsley before serving.

The combination of smoky spices and sweet potatoes creates a depth of flavor that’s irresistibly comforting, while the steak adds a satisfying protein punch.

Tip: For an extra crispy hash, press the mixture down in the skillet after adding the steak back in and let it cook undisturbed for a couple of minutes before stirring.

Conclusion

We hope these 18 delicious and easy leftover steak recipes inspire you to turn last night’s dinner into today’s culinary masterpiece. Whether you’re in the mood for something hearty, light, or downright creative, there’s a recipe here for every home cook. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for your next steak night leftovers adventure. Happy cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.