Leftover Steak Recipes

Leftover steak deserves better than a microwave. Slice it thin against the grain while it's cold, then add it right at the end so it stays pink and tender.

Slice cold steak thinly against the grain and only warm it through — a minute in a hot sauce or pan is enough. It works best folded into a creamy stroganoff, tossed through noodles, spooned over curry rice or laid cold on an open sandwich.

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What can I make with leftover steak?

Steak stroganoff
Thin slices stirred into a mushroom and sour cream sauce at the last minute. Try Russian Beef Stroganoff.
Steak and noodles
Toss strips through glass noodles, greens and soy just to warm them. Try Korean Japchae.
An open steak sandwich
Cold slices on rye with pickles and horseradish — no reheating at all. Try Danish Smørrebrød.

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How do you reheat leftover steak without overcooking it?

Don't reheat it whole in the microwave. Either slice it cold and add it to something hot at the very end, or warm the whole piece gently in a low oven and sear it for 30 seconds a side.

Slice first, heat last: Cold steak slices cleanly. Cut it thin across the grain, then let the heat of a sauce, soup or noodles warm it through in a minute or two.
Keeping a whole piece: Warm it on a rack at about 120°C / 250°F until just heated, then give it a very quick sear in a hot pan to bring the crust back.
Steak or other beef?: Roast beef, mince and stews behave differently — see the leftover beef and leftover stew guides for those.