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The Ranch Kitchen's Beef Stroganoff, easy as you can get with left over meat! Quick and easy recipe.....tasty as well. I'll be making this one again. HIT!

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Ramen Noodle Skillet with Steak

Ramen Noodle Skillet with Steak. I didn't have high hopes for this but it was amazing. I made it with chicken instead and only had half the lime juice so I used the other half with lemon juice. I'd totally make it again!!

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Leftover Steak Fried Rice

This steak fried rice is a delicious way to use leftover steak and rice for a new and exciting meal. Leftovers never tasted this good!

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Steak Fajita Bowls with Garlic Lime Rice

Homemade steak fajita bowls with garlic lime rice. These fajita bowls taste even better than the ones at Chipotle! The secret is the homemade marinade for the steak.

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Steak Burrito Bowls

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This Beef Stroganoff for Two Recipe Uses Leftover Steak Beautifully

Beef Stroganoff for Two. I usually make this dish when we have a few ounces of cooked steak left over from another meal, but you can also use raw beef, following the directions in step 2. Serve over egg noodles. Fresh dill is a great garnish if you have it, but parsley is good too.

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10 recipes to use up leftover steak

Is a portion of last night's steak dinner sitting in your refrigerator waiting to turned into something else? Try one of these recipes and your family won't car

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Smothered Steak. I've made this for years! This is so easy, but it takes quite a bit of cooking time (because of the cut of meat). It is soooo delicious! Definitely not a diet dish, but perfect for a hearty winter meal! The leftovers are awesome, too (if there are any!)! Serve with mashed potatoes...perfection!

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Cold Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette

Reheating a leftover steak will almost inevitably lead to dry, disappointing results. Cold steak, on the other hand, when treated right, can be absolutely delicious. Take this cold steak and cucumber salad, for instance. Inspired by Japanese tataki, it's dressed in a ponzu vinaigrette made with whole grain mustard and olive oil, for a great East–West twist on a classic dish.

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