30 Leftover Steak Recipes That Will Do Any Cut of Beef Justice

Weeknight dinners don’t get any easier—or faster. Even better, this takeout favorite clocks in at fewer than 230 calories per serving. Serve with white rice.

Who knew a meal this filling could also be so refreshing? Chalk that up to the cucumber-scallion salsa that’s made with lime juice, jalapeño and fresh cilantro. Don’t forget the chips and guac.

You’re only six basic ingredients away from this satiating solo meal. Don’t sweat it if you have additional mouths to feed: The recipe is a cinch to double (or quadruple).

Whether you’re at a softball picnic or a Super Bowl party, sliders are an easy win. These sammies, piled high with thin-sliced leftover steak, white cheddar cheese and some essential condiments, come together in about 15 minutes.

Fresh produce + flank steak + pantry staples = the easiest dinner of all time. The recipe calls for bell peppers, onion and carrots, but feel free to add whatever veggies you have, like broccoli or bok choy.

Buttery noodles, tender mushrooms, melt-in-your-mouth tenderloin—this dish is comfort food at its finest. What really takes it over the top is a generous dose of sour cream and lots of fresh herbs.

If your local Thai takeout spot is your happy place, you need this 30-minute dish in your rotation. Think chewy rice vermicelli, zingy stir-fried beef in a spicy marinade and all the fresh snap peas, lettuce and herbs.

The meat’s flavor comes from the marinade, so this is a great recipe for using up leftover raw steak. The apple cider vinegar in it will help tenderize the meat before its cooked to boot.

If you have a whole sirloin or strip steak on your hands (or in your freezer) that you’re hoping to devour before it goes bad, look no further than this one-pan masterpiece. Don’t even get us started on the lemon-herb sauce.

Don’t pack the grill away just yet—the barbecue’s guest of honor is about to be reborn. Skewer cubed beef tenderloin alongside hunks of red onion and the plumpest cherry tomatoes you can find, then char them to perfection.

Sure, it may look like a communal appetizer. But we’ve been known to inhale it single-handedly for dinner from time to time. The recipe calls for ground beef, but we’re betting it tastes just as heavenly topped with thin-sliced or cubed steak.

Speaking of substituting steak for ground beef, these savory, cheesy pockets of goodness are due for an upgrade. Feel free to swap marinara sauce for pesto or chimichurri.

The recipe calls for chicken cutlets, but feel free to give this classic a beefy makeover. Just sear the steak on both sides before letting it cook to completion in the oven with the veggies.

Aka the easiest way to use up leftover protein and veggies. Clean out your crisper drawer or freezer by tossing in peas, carrots, baby corn, bell peppers, scallions and whatever else you have on hand.

Behold, the fanciest lunch of all time. The recipe calls for sweet, sticky fig jam, but we just might swap in our easy homemade onion jam instead.

Brace yourself for oodles of zoodles topped with buttery steak and your go-to jarred vodka sauce. (If you want to go the extra mile and whip up your own sauce, our recipe is pretty damn flawless.)

This beauty is low-carb and keto-, Whole30- and Paleo-friendly, thanks to cilantro cauliflower rice. Crown it with all the fixings, like sliced avocado, grilled corn, fresh pico de gallo or even mango salsa.

Come on, it’s plain ingenious. Think thin-sliced sirloin, onion, bell peppers and mushrooms in a savory marinade, enrobed in from-scratch provolone cheese sauce. Serve it over rice or pasta or keep it old school by piling the mix onto hoagie rolls.

Our favorite barbecue magic trick come summer? Grilled pizza. The grates are just what the crust needs to turn bubbly, crisp and golden brown. Then, it’s prime for topping with grilled Portobello mushrooms, steak, arugula and crumbled gorgonzola.

It’s basically the most elegant open-faced sandwich on earth. Serve it to your guests by the slice or cut the bread underneath for easy lifting, then let them choose their own toppings, charcuterie style.

You say party starter, we say Taco Tuesday dinner. This dish has plenty of protein from the beans and steak to keep you full, plus all the drool-worthy fixings.

Forget the sour cream and bacon bits. Steak, veggies and cheese take these cuties straight into entrée territory. Oh, and you’ll want to straight-up bathe in the Greek yogurt crema.

The marinade is next-level flavorful, consisting of dry-roasted peanuts, brown sugar, lemongrass, curry powder, ginger, soy sauce and lime. But we’re *extra* excited about the spicy peanut dipping sauce.

When this brunch beauty hits the table, it’s a good morning indeed. The key is a Thai-inspired marinade, made with fish sauce, chile garlic sauce, lime, ginger and honey. Let the steak soak it up while you make coffee.

Sharp, savory and oh so simple. Picture skillet-seared flank steak, baby arugula and red onion atop a layer of cheesy lemon-garlic sauce. Better yet, since it starts with store-bought pizza dough, it’ll only take you 35 minutes from start to finish.

Any salad starring sweet potato fries is our kind of salad. Blue cheese tends to be pretty divisive, so if you’re not down with its funky flavor, swap it for grated Parmesan or garlic instead.

This authentic recipe hails from Darya, a restaurant in West L.A.’s Little Persia. It’s as simple as blending the marinade, letting the beef sit as long as your patience can stand and grilling it to perfection. Serve it over long-grain rice or wrap it in warm lavosh.

Basil-pine nut pesto. Fresh olive tapenade. Homemade pita. Uber flavorful flank steak. Any questions?

All you need to pull this ridiculously simple dinner off is 15 minutes and a handful of pantry staples. Serve the meat over white rice and top it generously with toasted sesame seeds for a pretty finishing touch.

Leftovers have never looked so darn drool worthy. In addition to the usual suspects like guac and sour cream, serve them with steak sauce for an extra punch of bold flavor.