14 Best Recipes for Leftover Steak - TheDiabetesCouncil.com (2024)

FAQs

How do you make leftover steak better? ›

Add a splash of beef broth and always reheat in the oven (not the microwave). You can transform the steak into a stir-fry that's better than takeout or dice it up for stews, stroganoff, and beef and veggie pot pie.

Only do this if your steak is nearly unsalvageable but too wasteful to throw away. Cut it into 1-inch pieces, toss into the food processor with a drizzle of olive oil and turn it into a semi-pureed beef filling. You can use it in pies, add it to pasta sauces, or turn it into savory dumplings.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

With one of these clear-out-the-fridge recipes, you can turn a few cups of chopped or shredded meat into fried rice, frittatas, curries, stuffed peppers, soup, or pad Thai. Or use smaller amounts of leftover meat to top standbys like salads, pizzas, and burrito bowls.

Bake at a low temperature. Heat your oven to 250 degrees Fahrenheit—the lower, gentler temperature will help reheat the steak from the inside out while maintaining the juices. Reheat the steak for about 20 minutes.

Slow and low: Preheat the oven to 250 degrees Fahrenheit, and place the steak on a wire rack over a baking sheet. The rack allows the air to circulate and heat all sides of the meat. Time it right: Heat the steak until the inside temperature reaches about 110 degrees Fahrenheit, or around 20 to 30 minutes.

If anything, they send out raw meat and call it cooked, so they get it back and told NOT to recook the same piece of meat, because that ruins the flavor and texture.

Rest Your Steak: After cooking, let your steak rest for about 10 minutes. This allows the juices to redistribute throughout the steak, ensuring a juicy and tender bite. Reconsider Your Cut: If you consistently find one cut to be too chewy, try switching to a more tender cut next time.

For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.

Can I eat cooked steak after 5 days? ›

Cooked steak has a similar expiration date and shouldn't be left in the fridge for more than 3-4 days according to the USDA. After 4 days, your chances of catching a foodborne illness from bacteria growth is much higher.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Once meat products are inedible for any reason, we put the product in large containers that are clearly labeled INEDIBLE. Bone scraps, out of date product, customer returns, fat, any meat product that is inedible is discarded in this way.

While it's not a good idea to braise steak cuts, you can create a tasty “smother sauce” (see below) and add the sliced leftover meat just at the end to gently reheat it.

Preheat your oven to 275° and place a wire cooling rack over a large baking sheet. Cooking your steak on a cooling rack allows the hot air to circulate around the steak, giving you more evenly heated meat. Place your steak on top of the cooling rack and warm in the oven until the internal temperature reaches 110°.

The best way to reheat steak is in a low-temperature oven for around 30 minutes. You can also reheat steak properly in a microwave, skillet, or air fryer. For juicy results, let the steak come to room temperature before reheating and sear it at the end.