By Cara Stone
Have leftover food you need to use?
Like many families these days – my husband travels often for his job. When he gets home, he enjoys cooking on the grill and eating at home.
There is a problem, however! He simply cooks too much food!
In an attempt not to waste the leftovers – I have learned how to take them and create different dishes and entrees.
This new-found skill takes seemingly hard, time-consuming recipes and turns them into delicious, manageable, weekday meals that your family is sure to love!
Let’s talk about leftover steak.
Reheating a piece of cooked steak that has been in your refrigerator for a day or two is sometimes tough and not so appealing. You can, however, repurpose the meat into a different dish that is delicious!
One of our favorite creations is Bistec Tacos! This is a favorite for breakfast, lunch or supper and takes approximately 15 minutes from start to finish!
- 3-5 Jalapenos – deveined and julienned (spicy) OR 2 Bell peppers – seeded and julienned (mild)
- 1 medium onion – sliced and the rings separated
- 2 T. Olive oil
- 1 T. Minced garlic
- 1 t. cumin
- 1 T. chili powder
- 1 t. paprika
- Salt and pepper to taste
- 1 can diced tomatoes (we like sweet onion tomatoes)
- 16 oz. thinly sliced leftover steak (beef and venison both work well)
- Flour tortillas
In a skillet (I prefer cast iron), over low to medium heat, sauté the peppers and onions in the olive oil – immediately adding the minced garlic, cumin, chili powder, paprika and salt and pepper.
Cook until the vegetables are tender.
Next, add the can of tomatoes and the thinly sliced meat and heat thoroughly.
Serve in a warm flour tortilla.
Another family favorite is Beef Stroganoff! When we have leftover grilled mushrooms (one of our favorite veggies to grill) along with the steak, this is an option.
- 1 T. Olive oil
- 1 small, chopped onion
- 1 t. Garlic powder (optional)
- 1 c. leftover, grilled mushrooms – sliced
- 16 oz. thinly sliced leftover steak (again…beef and venison both work well)
- ½ C. Butter (1 stick)
- ½ C. All-purpose flour
- 2 C. Beef Broth
- 16 oz. Sour Cream
- ½ package of cooked egg noodles
- Salt and Pepper to taste
In a skillet (I still prefer cast iron), over low to medium heat, sauté the onions in the olive oil – along with the optional garlic powder and salt and pepper.
Cook until the onions are clear, then add the sliced mushrooms and sliced meat.
In a sauce pan, over low heat, melt the butter.
Make a roux (gravy) by adding the flour and salt and pepper and whisking until mixed. Pour in the broth and cook until it begins to thicken – stirring constantly.
Add the sour cream and whisk until thoroughly mixed.
Add the meat/mushroom mixture to the sour cream sauce and fold together.
Serve over warm noodles.
These ideas are simply the tip of the iceberg when it comes to maximizing your grocery budget while still enjoying cooking outside!
Be sure to Print the Recipes!