When you do it right, leftovers can be better than the original meal, and these Leftover Steak & Mushroom Pies are a perfect example! They were made with a bit of my Poor Man’s Mock Prime Rib I made the other day. And since I started with most of my ingredients already cooked, I whipped up these Leftover Steak & Mushroom Pies in no time at all.
Sometimes you just gotta have a steak. Like for Father’s day. And why not go big and bold on the flavors, like a New York Strip Steak with Southwestern Rub? Just a little something to give that steak a bit of a spark.
Guys, you all know I can get a little excited about food, right? Obs, this being a food blog. Sometimes I get really excited because everything in a dish comes together in some great magical alchemy. Spicy Steak Ramen Bowl with Chipotle Yum Yum Sauce is one of those.
Spicy Steak Ramen Bowls with Chipotle Yum Yum Sauce are an insane play of flavors. You’ll just have to try this, and it’s especially easy using just a bit of leftover steak.
In an unexpected twist, I fell in love with the Steak & White Cheddar Panini at Panera Bread. See, I have another “go-to” sandwich but when I was out with a friend, I followed her lead. Yeah, I’m a rule breaker these days! A rebel! It was so good, I’m glad I got out of my “rut” and I recreated it here, for you. So here’s my Copycat Panera Steak & White Cheddar Panini.
Leftover Steak: Is it a thing? Maybe not often, but if yours is sitting there in the fridge, mocking you, saying “I’ll never be as good as the 1st night,” here are some fun, creative ways to refashion that steak into something marvelous.
My folks love their nearby “Mongolian” Barbecue place, HuHot. They’re wild about it and so am I…but the cost makes me crazy, especially for what we get – which is delicious, no doubt, but is basically (for them) a big bowl of noodles with about an ounce of meat and for me mostly veggies. Could I do better at home? You tell me…
Since I’ve been helping out the folks, I’ve been “forced” to step up and find creative ways to use up extra steak. This time, it’s Steak Lo Mein and it HAS to be my best “secondary” steak dish, ever. Hands down.
I think I might have been a little cruel this last week. I’ve been mercilessly teasing you with this Southwestern Steak Salad on some of my prior posts. It’s seriously delish. Seriously noteworthy. You’ll need to make this one; it has something for everyone.
You’ve all heard me talking about my folks and their love for steak – and I think I’m being corrupted a bit! This Carne Asada is a steak I fell pretty hard for, done up today in taco form.
I don’t know why this Steak Salad is called “California” Steak salad, but I bet those “California cows” aren’t too happy about that turn of events! I think it’s because of the avocado. Regardless of how happy this particular cow was, this salad is delish!
There was a time when Flank steak was cheap! And so it goes with sudden popularity – a rise in price. Never mind that, though, because back in the day my Mom made this recipe with the elusive “London Broil.” Well, “almost” this recipe because I’ve upped the game and the flavor on this old workhorse recipe.
I can be a bit of a snob about steak; see I grew up in an area when some of the best beef is produced. Yeah, Northwest Iowa!! But sometimes you just want a steak and you don’t want to pay an arm and a leg. And sometimes that less expensive grocery store or “no name” steaks- well frankly, they can use a little help. That’s when you want too make this Coffee Coriander Rubbed New York Strip Steak.
This Steak Chimichanga with Green Chili Verde Sauce is one of my fave recipes and it came from leftover steak. Who has leftover steak, anyway? I don’t know about you, but certainly not at my house where steak is a bit of a rarity. At my folks? Yeah. Quite frequently. A love of beef (they live in ranching country) and smaller appetites often lead to a bit of steak that could easily languish in the fridge.
As some of you know, I’ve been “bunking” with my folks ever since they had some health issues last year; I’m in the middle of nowhere South Dakota (they moved here so it’s not even my home state) with Gibson, my labrador, Homer, my cat, a few clothes and a laptop. In a spruce green room…yikes! At least it has a big window…
If there’s one thing I don’t spend a lot of money one, it’s usually steak; it’s pretty “rare” around our house. (Ok, I have a rule, only one bad joke per post, so it’s safe for you to keep reading, now.) And if I do splurge, it’s not your average dinner night. That doesn’t mean, though, that we don’t have Steak every now and then. Or every once in a blue moon, Beef Tenderloin. And that’s when I want to make Medallions of Beef with Red Wine Reduction.
Steak is rare in the Frugal Household. 🙂 Seldom eaten, it’s usually one of the cheaper cuts, and it’s given all the help it can get. This one is flavored with a Chili Lime marinade and slathered with a Honey Chipotle glaze – you’ll think you’ve died and gone to heaven!
Beef can be a budget buster; look for cuts that can be stretched with sides, cuts that can come to the table more than once & great sales. Many dishes may be made with more than one type of beef.