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In a typical restaurant, a single serving provides enough for two meals. Add to that the fact that steaks are one of the most sought-after main dishes in restaurants today, and that's a lot of dog bags, and lots of leftover steaks.
What to do with the leftover steak is an easy question to answer (just eat it)! But if you want to transform your leftovers into something incredible, try one of these leftover steak ideas.
What can you do if your leftover steak is tough?
It is best to cut it into small pieces and add it to a soup or turn it into breakfast hash if the steak is hard. You can also put it in the freezer for 20 minutes, then cut it into thin slices for sandwiches. Any of the following leftover steak recipes will work well with a tough steak using one of these methods.
How long is the leftover steak good for?
Cooked fillet leftovers will last up to four days in the refrigerator. You can also freeze it for up to a month, just be sure to use a freezer bag with as much air removed as possible and seal it tightly.
There are many ways to enjoy leftover steak: add it to eggs, serve with mashed potatoes, or toss it in a steaming pot of potato soup.
But why not make it an amazing appetizer or exotic Thai dish? Here are six leftover steak recipes that will make you order two steaks next time!
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Leftover steak recipes:
- Crostini fillet and horseradish: Slice a small baguette and place it on a baking sheet. Melt ¼ cup butter with a finely minced garlic clove and drizzle over the bread. Bake at 250F for about an hour, rotating every 15 minutes. Cut excess fillet against grain into thin slices like paper. Allow the meat slices to come to room temperature. Combine ½ cup sour cream or fresh cream with 2 tablespoons of prepared horseradish and a pinch of hot sauce. Season to taste with kosher salt and freshly ground pepper. Place a slice or two of fillet on a crostini, then top with a teaspoon of horseradish cream. Garnish with chopped chives.
- Steak Hash: Sauté a small chopped onion and a small chopped red pepper in a tablespoon of oil until just tender. Add a minced garlic clove and sauté for another minute or so. Add three medium potatoes, cooked and diced, along with a cup of leftover diced steak. Continue cooking until potatoes and meat are hot. Season with kosher salt and freshly ground pepper, then place on serving plates and top with your favorite grated cheese and poached eggs.
- Thai beef salad: In a large bowl, mix ½ cup of fresh lime juice, ½ stalk of lemongrass (chopped), ½ cup of chopped fresh coriander and mint, one chopped green onion, 2 tablespoons of fish sauce, 2 t. sweet chili sauce and ¼ cup sugar. Slice the leftover fillet against the grain in thin slices and add it to the dressing mixture. Refrigerate for at least two hours and up to one day. About an hour before serving, remove the meat mixture from the refrigerator and allow it to reach room temperature. Cut half a head of lettuce into small pieces and place them in a serving bowl. Add meat mixture, top with diced cucumber and cherry tomatoes.
- Steak and Cheddar Quesadillas: Cut the excess fillet against the grain into thin strips. Sauté in a teaspoon of oil with a small amount of taco seasoning (depending on how much leftover steak you have) until completely hot. Arrange slices of meat in half a large tortilla, then top with grated cheddar cheese, sliced tomato, diced jalapeño, and sprinkle with red onion. Fold the empty side of the tortilla over the other and grill in a hot skillet with a teaspoon of oil until golden. Flip and brown the other side, then remove it from the pan and cut it into four large pieces. Top with fresh avocado and garnish with chopped coriander.
- Fillet Salad with Cilantro and Jalapeño Pesto
And finally, my personal favorite leftover steak recipe! This leftover meat sandwich is much more than tossing meat on a slice of bread. Caramelized onions, sautéed mushrooms, and horseradish cream served in garlic bread. It is the best leftover steak recipe you have ever prepared.
The leftover steak sandwich (served with garlic bread!)
Performance: 2 sandwiches
Preparation time: 10 minutes
Time to cook: 45 minutes
Total time: 55 minutes
This recipe is meant to throw this sandwich along with what you have on hand, however it is SO GOOD that you may want to plan ahead if you are dining at your favorite grill.
- 1/2 pound leftover steak (or use what's leftover)
- 1/2 cup sour cream
- 2 tablespoons of prepared horseradish
- 1 large sweet onion
- 1/4 cup extra virgin olive oil plus 1 tablespoon, divided
- 2 teaspoons brown sugar, optional
- 8 ounces cremini mushrooms, optional
- 2 ciabatta rolls
- 1-2 minced garlic cloves
- 1/4 cup of extra virgin olive oil
- Sliced cheese
- Cut the excess fillet against the grain into thin strips. Allow the steak to reach room temperature.
- Make the horseradish cream. Mix ½ cup of sour cream with 2 tablespoons of prepared horseradish. Adjust the amounts according to your tastes and according to the strength of the horseradish, which can vary greatly between brands.
- Meanwhile, prepare the caramelized onions. To do this, cut a large sweet onion into rings. Heat a skillet over medium heat; add a tablespoon of oil. Add onion rings and a pinch of salt; Sauté slowly until golden and caramelized, about 45 minutes or so. Don't turn up the heat! In fact, if your onions brown too quickly, reduce the heat to medium-low. I like to add a couple of teaspoons of brown sugar at the beginning of cooking; Helps onions caramelize and makes them a little sweeter. You can also try adding a healthy dose of your favorite hot sauce towards the end for an extra spicy taste!
- If you are a mushroom lover, cut some mushrooms and sauté over high heat in a small amount of oil (yes, high heat to make them nice and brown … that's where the best flavor is).
- Now make the garlic bread … that's right, garlic bread. First, add a minced garlic clove (or two) to ¼ cup of extra virgin olive oil; Let stand at room temperature for at least thirty minutes. Next, take a couple of ciabatta rolls, don't substitute it here, trust me, and apply olive oil to the cut parts of the rolls. Place the rolls cut side up on a baking sheet and grill until golden.
- Top the rolls with sliced fillet, sauteed mushrooms, caramelized onions, and a slice of jack or provolone cheese. Put back under the grill until the cheese melts. Spread the horseradish cream on the cut side of the top of the roll and place it on top of the sandwich.
Yield: 2 Serving Size: 1 Calories: 1261 Total Fat: 92g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 60g Cholesterol: 152mg Sodium: 702mg Carbs: 68g Net Carbs: 63g Fiber : 5 g Sugar: 22 g Protein: 45 g
Do you have your own leftover steak ideas? Leave a comment below and share your favorites!
celestial fillets leftover recipes