Are you tired of feeling like you’re stuck with a never-ending pile of leftovers from that perfectly cooked ribeye steak? Think again! With just a little creativity, you can turn that leftover meat into 18 delicious and innovative dishes that are perfect for any occasion.
From breakfast to dinner, and even snacks in between, we’ve got you covered. Whether you’re looking for a quick and easy meal or something more elaborate, our collection of recipes will show you how to get the most out of your leftover ribeye steak. In this article, we’ll explore 18 mouth-watering options that are sure to satisfy your cravings.
So, what’s first on the menu? Let’s start with some breakfast inspiration…
Leftover Ribeye Steak and Egg Breakfast Tacos
Transform leftover ribeye steak into a delicious breakfast treat with these easy-to-make tacos. Perfect for a quick morning meal or brunch.
Ingredients:
– 1 leftover ribeye steak (about 6 oz), sliced into thin strips
– 4 eggs
– 8-10 corn tortillas
– 1/2 cup shredded cheese (Cheddar or Monterey Jack work well)
– Salt and pepper, to taste
– Optional toppings: diced bell peppers, onions, sour cream, salsa, cilantro
Instructions:
1. In a non-stick skillet, scramble the eggs over medium heat until cooked through.
2. Add the sliced ribeye steak to the skillet and cook for 1-2 minutes, or until heated through.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by placing a few slices of the steak and egg mixture onto a warmed tortilla, followed by a sprinkle of cheese.
5. Add any desired toppings and serve immediately.
Cooking Time: 10-12 minutes
Ribeye Steak Fried Rice with Vegetables
A savory twist on traditional fried rice, this recipe combines the rich flavor of ribeye steak with a medley of colorful vegetables. Perfect for a quick and satisfying meal or as a side dish for your favorite Asian-inspired dishes.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/2 cup diced ribeye steak
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and garlic; cook until softened, about 2 minutes.
3. Add mixed vegetables; cook until tender-crisp, about 3-4 minutes.
4. Push vegetables to one side of the pan. Crack in eggs; scramble until cooked through. Mix with vegetables.
5. Add cooked rice, soy sauce, and diced ribeye steak to the pan. Stir-fry everything together for about 2-3 minutes, until well combined and heated through.
6. Season with salt and pepper to taste. Garnish with chopped scallions (if using).
Cooking Time: 15-20 minutes
Philly Cheesesteak Stuffed Peppers
Transform the classic Philly cheesesteak into a flavorful and nutritious stuffed pepper dish, perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 lb ground beef
– 1/2 cup sautéed onions
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
– 4 slices American cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add sautéed onions, garlic, Worcestershire sauce, salt, and pepper to the skillet; stir to combine.
4. Stuff each bell pepper with the meat mixture, followed by shredded cheddar cheese and grated Parmesan cheese.
5. Place peppers in a baking dish, cover with foil, and bake for 30 minutes.
6. Remove foil and top each pepper with American cheese (if using); return to oven and bake an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Leftover Ribeye Steak Quesadillas
Transform last night’s ribeye steak into a flavorful quesadilla that’s perfect for lunch or dinner. This simple recipe is a great way to repurpose leftover steak and enjoy it in a new and exciting way.
Ingredients:
– 2-3 cups leftover ribeye steak, diced
– 1 large flour tortilla
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together diced steak, shredded cheese, and chopped cilantro.
3. Place the tortilla in the skillet and sprinkle half of the steak mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes or until the other side is also crispy.
Cooking Time: Approximately 4-6 minutes per quesadilla.
Steak and Blue Cheese Salad
A classic combination of grilled steak and pungent blue cheese, served on a bed of crisp greens and finished with tangy vinaigrette.
Ingredients:
– 1.5 lbs flank steak
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 1/4 cup red onion, thinly sliced
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill steak for 5-7 minutes per side, or until desired level of doneness.
3. Let steak rest for 5 minutes before slicing into thin strips.
4. In a large bowl, combine mixed greens, blue cheese, pecans, and red onion.
5. Drizzle olive oil and white wine vinegar over the salad and toss to coat.
6. Top with sliced steak and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Ribeye Steak and Mushroom Pasta
Savor the bold flavors of a perfectly cooked ribeye steak paired with sautéed mushrooms and creamy pasta.
Ingredients:
– 1.5 lbs ribeye steak, at room temperature
– 8 oz pasta (such as linguine or fettuccine)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
3. In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Sear ribeye steak for 3-4 minutes per side, or until desired level of doneness. Let rest for 5 minutes before slicing.
4. In the same pan, add remaining 1 tablespoon olive oil and sauté mushrooms with garlic until tender. Add heavy cream, thyme, salt, and pepper. Simmer for 2-3 minutes, stirring occasionally.
5. Combine cooked pasta, mushroom mixture, and reserved pasta water in a large serving bowl. Top with sliced ribeye steak. Sprinkle with Parmesan cheese, if desired.
Cooking Time:
– Ribeye steak: 12-15 minutes total
– Pasta: 8-10 minutes
– Mushroom sauce: 5-7 minutes
Beef and Broccoli Stir-Fry with Ribeye
This classic Chinese-inspired dish combines tender ribeye steak with crisp broccoli and savory soy sauce, all cooked to perfection in a wok or large skillet.
Ingredients:
– 1.5 lbs ribeye steak, sliced into thin strips
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Cooking spray or oil for the wok/skillet
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
2. Add beef strips and cook for 3-4 minutes, or until browned and cooked through. Remove from the pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil. Add garlic and cook for 30 seconds, or until fragrant.
4. Add broccoli to the pan and cook for 2-3 minutes, or until tender-crisp.
5. Return beef to the pan and stir in soy sauce and oyster sauce (if using). Cook for an additional minute.
6. Season with salt and pepper to taste.
7. Serve immediately over your favorite sides.
Cooking Time: 12-15 minutes
Leftover Ribeye Steak Sandwich with Caramelized Onions
Transform last night’s ribeye steak into a mouthwatering sandwich, perfect for a quick lunch or dinner.
Ingredients:
– 1 leftover ribeye steak (about 6 oz)
– 2 tablespoons butter
– 1 large onion, sliced
– 2 tablespoons brown sugar
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– 4 slices of bread (toasted or grilled)
– Lettuce, tomato, pickles, and cheese (optional)
Instructions:
1. Preheat a skillet over medium-low heat.
2. Add butter and let it melt. Add sliced onions and cook for about 20-25 minutes, stirring occasionally, until caramelized.
3. Meanwhile, slice the leftover ribeye steak against the grain into thin strips.
4. In the same skillet, add the steak strips and cook for about 2-3 minutes per side, or until heated through.
5. Assemble the sandwich by placing the steak on toasted bread, followed by caramelized onions and any desired toppings.
Cooking Time: 25-30 minutes
Steak and Potato Hash
A hearty breakfast or brunch option that combines tender steak with crispy potato hash and a runny egg.
Ingredients:
– 1 lb beef steak (such as ribeye or strip loin), cut into 1-inch cubes
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 eggs
– Chopped fresh parsley or chives (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the steak cubes and cook until browned, about 3-4 minutes per side. Remove from heat and set aside.
3. In the same skillet, add the diced potatoes, onion, and garlic. Cook for 10-12 minutes, or until the potatoes are tender and lightly browned.
4. Make wells in the potato mixture and crack an egg into each well.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the eggs are cooked to desired doneness.
6. Serve the steak with the potato hash and runny eggs.
Cooking Time: Approximately 25-30 minutes
Ribeye Steak Tacos with Avocado Crema
Elevate your taco game with this bold and flavorful recipe that combines the richness of ribeye steak with the creaminess of avocado crema.
Ingredients:
– 1.5 lbs ribeye steak
– 8-10 corn tortillas
– 2 ripe avocados, diced
– 1 lime, juiced
– 2 cloves garlic, minced
– 1/4 cup sour cream
– 1 tsp cumin
– Salt and pepper to taste
– Optional toppings: cilantro, diced onions, crumbled queso fresco
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season ribeye steak with salt, pepper, and garlic. Grill for 4-5 minutes per side, or until desired level of doneness is reached.
3. Meanwhile, prepare avocado crema by combining diced avocado, lime juice, cumin, sour cream, and a pinch of salt in a bowl.
4. Warm tortillas by wrapping them in foil and heating on grill or in oven for 5-7 minutes.
5. Assemble tacos by slicing grilled steak against the grain and serving with warm tortillas, avocado crema, and desired toppings.
Cooking Time: Approximately 15-20 minutes
Beef and Cheese Stuffed Bell Peppers
Add a flavorful twist to your bell peppers with this hearty, savory recipe that combines tender beef, gooey cheese, and crunchy bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion, garlic, paprika, salt, and pepper to the skillet; cook until onion is translucent.
5. Stuff each bell pepper with the beef mixture, followed by shredded cheese and cooked rice.
6. Place stuffed peppers in a baking dish, drizzle with olive oil, and cover with aluminum foil.
7. Bake for 45 minutes, then remove foil and bake an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 1 hour
Leftover Ribeye Steak Pizza with Arugula
Transform your leftover ribeye steak into a gourmet pizza masterpiece. This recipe combines the rich flavors of grilled steak with the peppery bite of arugula and melted mozzarella cheese.
Ingredients:
– 1 leftover ribeye steak (about 6 oz), sliced into thin strips
– 1 pre-baked pizza crust or 1 piece of naan bread
– 2 cups arugula leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the pizza crust or naan bread on a baking sheet.
3. Arrange the sliced ribeye steak strips over the crust, leaving a small border around the edges.
4. Top with arugula leaves, drizzling with olive oil and sprinkling with garlic.
5. Sprinkle mozzarella cheese over the top.
6. Season with salt and pepper to taste.
7. Bake for 10-12 minutes or until the cheese is melted and bubbly.
8. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 10-12 minutes
Steak and Egg Breakfast Burritos
Start your day with a flavorful and filling breakfast burrito packed with tender steak, fluffy eggs, and melted cheese. This recipe is perfect for busy mornings or brunch gatherings.
Ingredients:
– 1 pound flank steak
– 4 large eggs
– 1/2 cup shredded cheddar cheese
– 1/2 cup canned black beans, drained and rinsed
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large flour tortillas
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat a grill or grill pan to medium-high heat. Cook the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.
2. In a large skillet, scramble the eggs and set aside.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burritos by slicing the steak into thin strips, then adding scrambled eggs, black beans, and shredded cheese to each tortilla.
5. Fold the tortillas in half and serve with your choice of toppings.
Cooking Time: Approximately 15 minutes
Ribeye Steak and Cheddar Omelette
A hearty breakfast or brunch combination that combines the rich flavors of a grilled ribeye steak with the creamy goodness of a cheddar omelette.
Ingredients:
– 1 ribeye steak (6 oz), at room temperature
– 2 large eggs
– 2 tablespoons butter
– 1/4 cup shredded cheddar cheese
– Salt and pepper, to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. Cook the ribeye steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing into thin strips.
3. In a separate bowl, whisk together eggs and a pinch of salt. Add butter to the bowl and whisk until smooth.
4. Pour the egg mixture into the skillet and cook over medium heat, gently tilting the pan to allow the eggs to set.
5. Sprinkle shredded cheddar cheese over the omelette and fold it in half when the cheese is melted and the eggs are cooked through.
6. Serve with sliced ribeye steak and enjoy!
Cooking Time: 12-15 minutes
Beef and Bean Chili with Ribeye
This classic chili recipe gets a boost from tender ribeye steak, making it a satisfying meal on a cold day. With its rich flavors and hearty texture, this dish is sure to become a family favorite.
Ingredients:
– 1 lb beef ribeye, cut into 1-inch pieces
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (16 oz) black beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper, to taste
Instructions:
1. Brown the ribeye in a large pot over medium-high heat, then set aside.
2. Cook the onion, garlic, and bell pepper until softened, about 5 minutes.
3. Add chili powder and cumin; cook for 1 minute.
4. Stir in diced tomatoes, kidney beans, black beans, and beef broth.
5. Return the browned ribeye to the pot and simmer for 30-40 minutes or until the meat is tender.
6. Season with salt and pepper to taste.
Cooking Time: 45-60 minutes
Leftover Ribeye Steak Nachos
Transform leftover ribeye steak into a mouthwatering nacho dish that’s sure to satisfy your cravings.
Ingredients:
– 1 cup leftover ribeye steak, thinly sliced
– 1 bag tortilla chips
– 1 can (16 oz) refried beans
– 1 cup shredded cheddar cheese
– 1/2 cup diced onions
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Top with refried beans, sliced ribeye steak, diced onions, and shredded cheese.
4. Drizzle with olive oil and sprinkle with cilantro.
5. Bake for 15-20 minutes or until cheese is melted and bubbly.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Steak and Spinach Stuffed Portobello Mushrooms
A flavorful and savory vegetarian dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the earthy taste of portobello mushrooms with the richness of steak and spinach.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 pound flank steak, cooked to desired doneness and sliced into thin strips
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine cooked steak, spinach, garlic, salt, and pepper.
3. Stuff each mushroom cap with the steak mixture, dividing it evenly among the four mushrooms.
4. Drizzle the tops with olive oil and sprinkle with cheese (if using).
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Ribeye Steak and Caramelized Onion Flatbread
Elevate your dinner game with this mouthwatering combination of tender ribeye steak and sweet caramelized onions atop a crispy flatbread crust. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 (1.5-2 pound) ribeye steak
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pre-made flatbread crust (or homemade dough)
– Fresh parsley or thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the ribeye steak with salt and black pepper.
3. Cook the steak in a hot skillet for 3-4 minutes per side, or until desired level of doneness is reached. Let rest for 5 minutes before slicing.
4. In a large skillet, cook the sliced onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
5. Meanwhile, preheat flatbread crust according to package instructions or bake in oven at 400°F (200°C) for 8-10 minutes.
6. Assemble by placing sliced ribeye steak on top of the flatbread, followed by caramelized onions. Garnish with fresh herbs.
Cooking Time: Steak: 12-15 minutes; Flatbread: 8-10 minutes. Total time: 20-25 minutes.
Summary
Are you tired of throwing away leftover ribeye steak? Think again! With these 18 delicious and creative recipes, you can transform last night’s dinner into a mouth-watering breakfast, lunch, or dinner treat. From hearty breakfast tacos to savory pasta dishes, we’ve got you covered. Whether you’re in the mood for comfort food or something quick and easy, our collection of leftover ribeye steak recipes has something for every occasion.
