25 Delicious Leftover London Broil Recipe Ideas

So you’ve got leftover London broil sitting in your fridge, and you’re wondering what delicious meals you can whip up without starting from scratch. From quick weeknight dinners to cozy comfort food favorites, these creative recipe ideas will transform your leftovers into mouthwatering new dishes that your whole family will love. Let’s dive into these tasty solutions that make the most of every bite!

London Broil Stir-Fry with Fresh Vegetables

Brace yourselves, flavor adventurers, because we’re about to turn that humble London broil into the star of your weeknight dinner show! This isn’t your grandma’s stir-fry—unless your grandma was a rockstar chef who loved bold flavors and quick cleanup. Get ready to chop, sizzle, and devour something truly spectacular in under 30 minutes.

Ingredients

For the marinade:

• 1.5 lbs London broil, sliced against the grain into ¼-inch strips
• 3 tbsp soy sauce
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

For the stir-fry:

• 2 tbsp vegetable oil
• 1 red bell pepper, sliced into ¼-inch strips
• 1 yellow bell pepper, sliced into ¼-inch strips
• 1 cup broccoli florets
• 1 medium carrot, julienned
• ½ red onion, sliced into ¼-inch strips

For the sauce:

• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. Place London broil strips in a medium bowl with 3 tbsp soy sauce, 2 tbsp olive oil, minced garlic, and grated ginger.
2. Toss the meat thoroughly until every strip is coated in the marinade.
3. Let the meat marinate at room temperature for exactly 15 minutes—this tenderizes it without making it mushy.
4. While meat marinates, whisk together ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth.
5. Heat a large skillet or wok over high heat until a drop of water sizzles and evaporates immediately.
6. Add 2 tbsp vegetable oil and swirl to coat the pan surface completely.
7. Add marinated London broil strips in a single layer, working in batches if necessary to avoid overcrowding.
8. Sear the meat for 2 minutes without stirring to develop a golden-brown crust on one side.
9. Flip each strip and cook for another 1 minute until browned but still slightly pink inside.
10. Transfer the cooked meat to a clean plate using tongs.
11. Add sliced bell peppers, broccoli florets, julienned carrot, and sliced red onion to the same hot pan.
12. Stir-fry the vegetables for 4-5 minutes until peppers are slightly softened but still crisp—listen for that satisfying sizzle!
13. Return the cooked London broil to the pan with the vegetables.
14. Pour the prepared sauce mixture over everything in the pan.
15. Cook while stirring constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

That glorious sizzle means you’ve achieved stir-fry perfection! The London broil stays wonderfully tender while the vegetables keep their satisfying crunch, all wrapped in that sweet-salty sauce that’ll have you licking the plate. Serve it over fluffy rice or stuff it into warm tortillas for an unexpected fusion twist that’ll make your taste buds do a happy dance.

Savory London Broil Tacos with Spicy Salsa

Just when you thought tacos couldn’t get any more fabulous, along comes this London broil situation that’ll make your taste buds do a happy dance. Juicy, savory beef meets spicy salsa in a tortilla hug that’s basically the culinary equivalent of finding money in your old jeans.

Ingredients

For the London Broil:

• 1.5 lbs London broil steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

For the Spicy Salsa:

• 2 cups diced tomatoes
• 1/4 cup finely chopped red onion
• 1 jalapeño, minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp salt

For Assembly:

• 8 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup crumbled cotija cheese

Instructions

1. Preheat your grill or grill pan to 450°F while you prepare the steak.
2. Pat the London broil completely dry with paper towels to ensure a proper sear.
3. Rub the steak evenly with olive oil, then season both sides with kosher salt, black pepper, and garlic powder.
4. Place the seasoned steak on the hot grill and cook for 6 minutes without moving it to develop grill marks.
5. Flip the steak using tongs and cook for another 6 minutes for medium-rare (135°F internal temperature).
6. Transfer the cooked steak to a cutting board and let it rest for exactly 8 minutes to redistribute juices.
7. While the steak rests, combine diced tomatoes, red onion, minced jalapeño, lime juice, cilantro, and salt in a medium bowl.
8. Stir the salsa mixture gently to avoid crushing the tomatoes.
9. Warm the corn tortillas on the cooling grill for 30 seconds per side until pliable.
10. Slice the rested steak thinly against the grain at a 45-degree angle for maximum tenderness.
11. Divide the sliced steak evenly among the warmed tortillas.
12. Top each taco with shredded lettuce, spicy salsa, and crumbled cotija cheese.

Absolutely magical how the tender, juicy steak contrasts with the crisp lettuce and fiery salsa. The corn tortillas add that perfect earthy note that makes these tacos dangerously addictive—serve them with extra lime wedges for squeezing and watch them disappear faster than your resolve to eat just one.

Hearty London Broil and Bean Chili

Unbelievably, this London Broil and Bean Chili will make you question why you ever settled for boring weeknight dinners. It’s the kind of hearty, flavor-packed dish that turns ordinary Tuesday into a culinary celebration, proving that comfort food can be both sophisticated and ridiculously easy to make. Get ready to impress your taste buds and anyone lucky enough to snag a bowl!

Ingredients

For the London Broil:
– 1.5 lbs London broil steak
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the Chili Base:
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika

For the Beans and Liquid:
– 2 cans (15 oz each) kidney beans, rinsed
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth

Instructions

1. Preheat your oven to 400°F.
2. Rub the London broil with olive oil, salt, and black pepper on all sides.
3. Place the steak on a baking sheet and roast for 20 minutes, or until the internal temperature reaches 135°F for medium-rare.
4. Remove the steak from the oven and let it rest for 10 minutes to allow juices to redistribute.
5. While the steak rests, heat a large pot over medium heat and sauté the diced onion for 5 minutes, until translucent.
6. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
7. Stir in the chili powder, cumin, and smoked paprika, toasting the spices for 30 seconds until fragrant.
8. Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to lift any browned bits.
9. Add the rinsed kidney beans and bring the mixture to a simmer.
10. Thinly slice the rested London broil against the grain into bite-sized pieces.
11. Add the sliced steak to the pot and simmer for 15 minutes, allowing the flavors to meld.
12. Ladle the chili into bowls and serve immediately.

Fantastically tender steak chunks swim in a smoky, bean-filled broth that’s robust without being overly spicy. The texture is a delightful contrast between melt-in-your-mouth meat and firm beans, making each spoonful a mini adventure. Try serving it over cornbread or with a dollop of sour cream for an extra layer of cozy indulgence.

London Broil Sandwiches with Melted Cheese

Venture forth, hungry friends, into the glorious world of transforming a humble London Broil into a sandwich so epic it deserves its own fan club. This isn’t just lunch; it’s a cheesy, beefy triumph over boring meals. Get ready to make your taste buds do a happy dance.

Ingredients

For the London Broil:

• 1 (1.5 lb) London Broil steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

For Assembly:

• 4 slices provolone cheese
• 4 large sandwich rolls, sliced open
• 2 tbsp mayonnaise
• 1 cup arugula
• 1/2 red onion, thinly sliced

Instructions

1. Pat the London Broil steak completely dry with paper towels.
2. Rub the steak on all sides with the 2 tbsp of olive oil.
3. Sprinkle the 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder evenly over the entire surface of the steak.
4. Preheat your oven’s broiler to high (approx. 500°F) and position a rack 6 inches from the heat source.
5. Place the seasoned steak on a broiler pan or a wire rack set inside a baking sheet.
6. Broil the steak for 6 minutes.
7. Carefully flip the steak using tongs.
8. Broil for another 6 minutes for medium-rare (internal temperature of 135°F on a meat thermometer). Tip: For a more tender result, always slice London Broil thinly against the grain.
9. Transfer the cooked steak to a cutting board and let it rest for 10 full minutes to allow the juices to redistribute.
10. While the steak rests, spread 1/2 tbsp of mayonnaise on the inside of each sandwich roll.
11. Using a sharp knife, slice the rested steak as thinly as possible across the grain.
12. Divide the sliced steak evenly among the bottom halves of the 4 prepared rolls.
13. Top the steak on each roll with 1 slice of provolone cheese.
14. Place the open-faced sandwiches back under the broiler for 1-2 minutes, just until the cheese is completely melted and bubbly. Tip: Watch closely during this step, as the cheese can go from melted to burnt very quickly!
15. Remove the sandwiches from the oven.
16. Top the melted cheese with 1/4 cup of arugula and a few slices of red onion on each sandwich.
17. Place the top halves of the rolls on the sandwiches to complete them. Tip: Toasting the rolls lightly before assembling adds a wonderful crunch that holds up against the juicy steak.

Tender, thinly sliced steak piled high on a soft roll creates a satisfying chew, while the melted provolone adds a creamy, salty richness that cuts through the beefy flavor. The peppery arugula and sharp red onion provide a fresh, crisp contrast in every single bite. For a next-level experience, serve these sandwiches with a side of crispy steak fries for the ultimate pub-style meal at home.

Creamy London Broil Stroganoff

Nailed that craving for comfort food that doesn’t require a culinary degree? This creamy London Broil Stroganoff is here to save your Tuesday (and your taste buds) with maximum flavor and minimal fuss.

Ingredients

For the Beef & Marinade

• 1.5 lbs London Broil, sliced against the grain into 1/4-inch strips
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp black pepper

For the Sauce & Assembly

• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 12 oz wide egg noodles
• 2 tbsp chopped fresh parsley

Instructions

1. In a medium bowl, combine the sliced London Broil, Worcestershire sauce, garlic powder, and black pepper, tossing to coat evenly. Let it marinate for 15 minutes at room temperature.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the marinated beef strips in a single layer, working in batches if needed, and sear for 2 minutes per side until browned but not cooked through. Remove the beef to a plate. Tip: Don’t overcrowd the skillet—this ensures a proper sear instead of steaming.
5. Add the remaining 1 tablespoon of olive oil to the same skillet, then add the sliced onion and mushrooms, cooking for 6–8 minutes until softened and lightly browned.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Add the egg noodles to the boiling water and cook for 8 minutes until al dente, then drain.
9. Reduce the skillet heat to low and stir in the sour cream and Dijon mustard until fully incorporated and the sauce is creamy. Tip: Keep the heat low to prevent the sour cream from curdling.
10. Return the seared beef and any accumulated juices to the skillet, stirring gently to combine, and heat for 2–3 minutes until the beef is cooked to 145°F internally. Tip: Use a meat thermometer for perfectly tender beef every time.
11. Stir in the chopped parsley just before serving.

Buttery egg noodles cradle that rich, tangy sauce and tender beef strips like a cozy blanket. Serve it straight from the skillet for maximum drama, or pair it with a crisp green salad to cut through the creaminess.

London Broil Pasta with Tomato Basil Sauce

Just when you thought pasta couldn’t get any more fabulous, along comes this London Broil masterpiece to prove your taste buds spectacularly wrong. Imagine tender, juicy steak mingling with saucy noodles in a tomato-basil embrace so delicious it might just make you forget your own name for a moment.

Ingredients

• For the London Broil:
  • 1.5 lbs London Broil steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Pasta and Sauce:
  • 12 oz linguine pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1/4 cup fresh basil, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and pat the London Broil completely dry with paper towels.
2. Rub 2 tablespoons of olive oil evenly over both sides of the steak.
3. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper over the entire surface of the meat.
4. Place the seasoned steak on a baking sheet and roast for 25 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
5. Remove the steak from the oven and let it rest on a cutting board for exactly 10 minutes to allow the juices to redistribute.
6. While the steak rests, bring a large pot of salted water to a rolling boil and cook the linguine according to package directions until al dente.
7. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
8. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
9. Pour in the crushed tomatoes and simmer for 8 minutes, stirring occasionally.
10. Stir in the chopped basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
11. Thinly slice the rested London Broil against the grain into 1/4-inch thick strips.
12. Drain the cooked linguine and add it to the tomato sauce in the skillet.
13. Toss the pasta with the sauce until evenly coated.
14. Gently fold in the sliced London Broil strips.

Now you’ve got this glorious tangle of al dente pasta clinging to that vibrant tomato sauce, with tender steak strips adding serious savory depth. Nothing says “I’m fancy but not trying too hard” like serving this beauty family-style with extra basil sprinkled on top for that Instagram-worthy green confetti effect.

Asian-Inspired London Broil Lettuce Wraps

Kick your taste buds on an unexpected vacation with this flavor-packed twist on dinner that’s so fun, you’ll forget you’re actually eating something healthy. Who knew a humble London broil could moonlight as the star of an Asian-inspired lettuce wrap extravaganza? Let’s get wrapping, folks—your lettuce is waiting.

Ingredients

For the marinade and steak:
– 1.5 lbs London broil
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger

For the wraps and toppings:
– 8 large butter lettuce leaves
– 1/2 cup shredded carrots
– 1/4 cup sliced green onions
– 2 tbsp chopped cilantro

Instructions

1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger until fully combined.
2. Place 1.5 lbs London broil in a shallow dish and pour the marinade over it, turning to coat all sides.
3. Cover the dish and refrigerate for at least 2 hours—overnight marinating boosts flavor dramatically.
4. Preheat your grill or grill pan to 450°F for perfect searing.
5. Remove the steak from marinade, letting excess drip off, and discard used marinade.
6. Grill the London broil for 6 minutes per side for medium-rare, or until internal temperature reaches 135°F.
7. Transfer the steak to a cutting board and let it rest for 8 minutes—this keeps the juices locked in.
8. Thinly slice the rested steak against the grain for maximum tenderness.
9. Arrange 8 large butter lettuce leaves on a serving platter as your edible bowls.
10. Divide the sliced steak evenly among the lettuce leaves.
11. Top each wrap with 1/2 cup shredded carrots, 1/4 cup sliced green onions, and 2 tbsp chopped cilantro.
12. Serve immediately while the steak is still slightly warm.

Seriously crunchy lettuce cradles juicy, savory steak with bright pops from the carrots and cilantro. These wraps are a textural party in your mouth—serve them family-style and watch everyone customize their perfect bite, or pack them for a picnic that’s way more exciting than sad sandwiches.

London Broil and Mushroom Risotto

Fabulously fancy yet secretly simple, this London Broil and Mushroom Risotto is the dinner party hero you didn’t know you needed—it’ll have your guests thinking you hired a private chef while you secretly bask in the glory of minimal effort. Forget boring weeknight meals, this dish brings steakhouse swagger to your stovetop with mushrooms that soak up all that beefy goodness like tiny, edible sponges of flavor.

Ingredients

For the London Broil

• 1.5 lbs London broil steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Risotto

• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the London broil completely dry with paper towels—this ensures a proper sear.
3. Rub the steak with olive oil, then season both sides evenly with kosher salt and black pepper.
4. Heat an oven-safe skillet over medium-high heat until a drop of water sizzles immediately.
5. Sear the steak for 4 minutes per side until a dark brown crust forms.
6. Transfer the skillet to the preheated oven and roast for 10 minutes for medium-rare.
7. Remove the steak from the oven and let it rest on a cutting board for exactly 10 minutes—don’t skip this or the juices will escape!
8. While the steak rests, heat the chicken broth in a separate saucepan until steaming (about 180°F).
9. In a large pot, melt 1 tablespoon of butter over medium heat until foaming subsides.
10. Add sliced cremini mushrooms and cook for 6-7 minutes until they release their liquid and turn golden brown.
11. Add diced onion and cook for 3 minutes until translucent.
12. Stir in minced garlic and cook for 30 seconds until fragrant.
13. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
14. Pour in white wine and cook while stirring until completely absorbed.
15. Add warm chicken broth one ladle at a time, stirring continuously until each addition is fully absorbed before adding the next—this slow process is what creates that creamy risotto texture.
16. Continue adding broth and stirring for 18-20 minutes until rice is al dente and the mixture is creamy.
17. Remove risotto from heat and stir in remaining 1 tablespoon butter, Parmesan cheese, and chopped parsley.
18. Thinly slice the rested London broil against the grain at a 45-degree angle.

Oh my, that creamy risotto cradling tender slices of steak creates a texture party in your mouth—the mushrooms add an earthy depth that plays perfectly with the rich Parmesan. Serve this beauty family-style in a big bowl with the steak fanned dramatically over the top, or go rustic and pile everything onto a platter for that “I definitely meant to make it look this casually gorgeous” vibe.

Zesty London Broil Caesar Salad

Mmm, let’s talk about a salad that refuses to be boring—the Zesty London Broil Caesar Salad, where your trusty grill meets that creamy, garlicky dressing we all secretly want to drink. This isn’t just a side dish; it’s a main event that’ll have your taste buds doing a happy dance and your family wondering when you became a culinary genius. Get ready to transform that humble London broil into the star of the crispiest, most satisfying salad bowl you’ve ever encountered.

Ingredients

– For the London Broil: 1.5 lbs London broil, 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper
– For the Caesar Dressing: 1/2 cup mayonnaise, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp Dijon mustard, 1/4 cup grated Parmesan cheese, 1/4 tsp Worcestershire sauce
– For the Salad: 1 large head romaine lettuce (chopped), 1 cup croutons, 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your grill to high heat (450°F) for at least 15 minutes to ensure even cooking.
2. Pat the London broil completely dry with paper towels to help achieve a better sear.
3. Rub the London broil evenly with 2 tbsp olive oil, then season all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Place the London broil on the hot grill and cook for 6 minutes without moving it to develop grill marks.
5. Flip the London broil using tongs and cook for another 6 minutes for medium-rare (internal temperature 135°F).
6. Transfer the London broil to a cutting board and let it rest for 10 minutes—this keeps the juices inside when slicing.
7. While the meat rests, whisk together 1/2 cup mayonnaise, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp Dijon mustard, 1/4 cup grated Parmesan cheese, and 1/4 tsp Worcestershire sauce in a medium bowl until smooth.
8. Slice the rested London broil against the grain into thin strips—this ensures maximum tenderness in every bite.
9. Toss the chopped romaine lettuce with the prepared Caesar dressing in a large salad bowl until evenly coated.
10. Top the dressed salad with the sliced London broil, 1 cup croutons, and 2 tbsp grated Parmesan cheese.

Zesty doesn’t even begin to cover it—the charred, juicy London broil strips play perfectly against the crisp romaine and crunchy croutons, while that garlic-Parmesan dressing ties everything together in a creamy embrace. Serve this beauty family-style right in the bowl, or go full steakhouse and plate individual servings with an extra sprinkle of Parmesan for that Instagram-worthy moment.

Garlic Herb London Broil Fajitas

Unbelievably, we’re about to transform that humble London broil into the most epic fajita fiesta your Tuesday night has ever seen—because who says steak can’t wear a sombrero? Get ready for garlicky, herby goodness that’ll make your taste buds do the cha-cha-cha!

Ingredients

For the Marinade:
– 1.5 lbs London broil steak
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh lime juice
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt

For the Fajita Veggies:
– 2 bell peppers (any color), sliced
– 1 large onion, sliced
– 1 tbsp olive oil
– 1/4 tsp salt

For Serving:
– 8 flour tortillas
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped

Instructions

1. Combine 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp lime juice, 1 tsp oregano, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt in a large zip-top bag.
2. Add 1.5 lbs London broil to the marinade bag, seal tightly, and massage to coat completely.
3. Refrigerate the marinating steak for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your grill or grill pan to high heat (450°F) while letting the steak sit at room temperature for 30 minutes.
5. Grill the London broil for 6-8 minutes per side for medium-rare (135°F internal temperature), using tongs to flip only once.
6. Transfer the grilled steak to a cutting board and let it rest for 10 minutes—this keeps all those glorious juices inside!
7. While the steak rests, heat 1 tbsp olive oil in a large skillet over medium-high heat.
8. Add 2 sliced bell peppers and 1 sliced onion to the hot skillet, sprinkling with 1/4 tsp salt.
9. Sauté the vegetables for 8-10 minutes until slightly charred but still crisp-tender, stirring occasionally.
10. Thinly slice the rested steak against the grain at a 45-degree angle for maximum tenderness.
11. Warm 8 flour tortillas on the grill or in a dry skillet for 30 seconds per side until pliable.
12. Assemble fajitas by dividing sliced steak and sautéed vegetables among warm tortillas.
13. Top each fajita with 1 tbsp sour cream and 1/2 tbsp fresh cilantro before serving immediately.

Heavenly doesn’t even begin to describe the tender, garlic-kissed steak against those smoky-sweet peppers, all wrapped in a warm tortilla embrace. The contrast between the juicy London broil and crisp veggies creates a texture party in every bite—try stacking two tortillas per fajita for ultimate structural integrity against the flavorful onslaught!

Warm London Broil Pita with Mediterranean Toppings

Hangry? Let’s fix that with a pita situation so delicious it might just solve world peace—or at least your Tuesday. This Warm London Broil Pita with Mediterranean Toppings is basically a flavor vacation without the airport hassle, where juicy steak meets zesty toppings in a cozy bread hug.

Ingredients

• For the London Broil:
  • 1.5 lbs London broil steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
• For the Toppings:
  • 4 pita bread rounds
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled
• For the Dressing:
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F.
2. Rub the London broil steak evenly with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
3. Heat a cast-iron skillet over high heat for 2 minutes until smoking hot.
4. Sear the steak for 4 minutes per side to develop a deep brown crust.
5. Transfer the skillet to the preheated oven and roast for 10 minutes for medium-rare (internal temperature 135°F).
6. Remove the steak from the oven and let it rest on a cutting board for 8 minutes—this keeps the juices locked in.
7. While the steak rests, warm the pita bread in the oven for 3 minutes until pliable.
8. Thinly slice the rested steak against the grain for maximum tenderness.
9. In a medium bowl, whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, and 1/4 tsp salt to make the dressing.
10. Toss the halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, and chopped parsley with the dressing.
11. Divide the warm pita bread among plates.
12. Top each pita with sliced steak and the dressed vegetable mixture.
13. Sprinkle crumbled feta cheese over each pita.

Zesty, juicy, and totally unapologetic, this pita delivers a crunch from the veggies, a savory punch from the steak, and a tangy kick from the dressing. Serve it open-faced with a fork for a “deconstructed” vibe or fold it like a taco for maximum portability—either way, it’s a handheld masterpiece.

London Broil Pho with Rice Noodles

Zesty, zany, and downright delicious—this London Broil Pho takes your favorite steak cut on a Southeast Asian adventure that’ll make your taste buds do a happy dance. Who knew beef could be this bougie in a bowl?

Ingredients

For the Broth

– 8 cups beef broth
– 1 medium yellow onion, quartered
– 3-inch piece fresh ginger, sliced
– 2 whole star anise
– 1 cinnamon stick
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar

For the London Broil

– 1.5 lbs London broil steak
– 1 tablespoon vegetable oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For Assembly

– 8 oz dried rice noodles
– ¼ cup fresh cilantro leaves
– ¼ cup fresh mint leaves
– 2 green onions, thinly sliced
– 1 lime, cut into wedges

Instructions

1. Combine 8 cups beef broth, 1 quartered yellow onion, 3-inch sliced ginger, 2 star anise, and 1 cinnamon stick in a large pot.
2. Bring the broth mixture to a boil over high heat, then reduce to a simmer for 30 minutes to develop flavors.
3. Stir in 2 tablespoons fish sauce and 1 tablespoon brown sugar until fully dissolved.
4. Pat 1.5 lbs London broil completely dry with paper towels for better searing.
5. Season both sides of the steak with 1 teaspoon kosher salt and ½ teaspoon black pepper.
6. Heat 1 tablespoon vegetable oil in a cast-iron skillet over high heat until shimmering.
7. Sear the London broil for 5 minutes per side until a dark crust forms. Tip: Don’t move the steak while searing to develop that perfect crust!
8. Transfer the seared steak to a cutting board and let rest for 10 minutes to redistribute juices.
9. While the steak rests, cook 8 oz rice noodles according to package directions until al dente.
10. Strain the cooked noodles and divide among 4 large bowls.
11. Thinly slice the rested London broil against the grain into ¼-inch strips. Tip: Cutting against the grain ensures tender, melt-in-your-mouth beef!
12. Arrange the sliced steak over the noodles in each bowl.
13. Strain the hot broth through a fine-mesh sieve to remove solids.
14. Ladle the clear, aromatic broth over the steak and noodles in each bowl.
15. Top each bowl with fresh cilantro leaves, mint leaves, and sliced green onions.
16. Serve immediately with lime wedges for squeezing. Tip: The lime brightens all the flavors—don’t skip this zesty finish!

Yowza! The tender London broil practically melts into the fragrant broth, while the rice noodles provide the perfect slippery-slidey texture. Try serving it with extra herbs and Sriracha for those who like to turn up the heat—because sometimes, life calls for a little extra spice!

Cheesy London Broil Quesadillas

Prepare to have your Tuesday night totally transformed, because we’re about to turn that classic London broil into the cheesiest, most satisfying quesadilla of your life—no passport required for this flavor trip.

Ingredients

For the London Broil:
– 1 (1.5 lb) London broil
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the Quesadillas:
– 4 large (10-inch) flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 400°F.
2. Pat the London broil completely dry with paper towels.
3. Rub the London broil on all sides with 1 tbsp olive oil.
4. Season the London broil evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
5. Place the London broil on a wire rack set inside a baking sheet.
6. Roast the London broil at 400°F for 25 minutes for medium-rare (135°F internal temperature).
7. Transfer the London broil to a cutting board and let it rest for 10 minutes.
8. Slice the London broil against the grain into very thin strips.
9. Heat a large skillet over medium heat.
10. Melt 1/2 tbsp unsalted butter in the skillet.
11. Place one flour tortilla in the skillet.
12. Sprinkle 1/2 cup shredded Monterey Jack cheese evenly over half the tortilla.
13. Arrange one-quarter of the sliced London broil over the cheese.
14. Scatter 2 tbsp diced red onion over the meat.
15. Sprinkle 1 tbsp chopped fresh cilantro over the filling.
16. Fold the empty tortilla half over the filling.
17. Cook the quesadilla for 2-3 minutes until the bottom is golden brown.
18. Flip the quesadilla carefully using a spatula.
19. Cook for another 2-3 minutes until the second side is golden brown and the cheese is fully melted.
20. Repeat steps 9-19 with remaining ingredients to make three more quesadillas.
21. Cut each quesadilla into wedges and serve immediately.

Absolutely magical how the tender, beefy London broil plays against the gooey Monterey Jack, while the red onion adds just enough crunch and the cilantro brings that fresh, herby kick. Try serving these wedges with a cool dollop of sour cream or dunked in a spicy salsa for the ultimate game-day feast that’ll have everyone fighting over the last piece.

London Broil and Spinach Stuffed Peppers

Venture beyond your usual stuffed pepper routine with this London Broil and spinach creation that’s so flavorful, your taste buds might just throw a party. We’re talking tender marinated beef mingling with garlicky spinach, all cozying up inside sweet bell peppers. It’s the kind of dinner that makes you feel fancy without requiring a chef’s hat—just a hungry appetite and a willingness to devour something delicious.

Ingredients

For the London Broil marinade and filling:
– 1.5 lbs London Broil, sliced into thin strips
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp black pepper

For the pepper prep and spinach mixture:
– 4 large bell peppers (any color), halved and seeds removed
– 6 oz fresh spinach
– 1 cup shredded mozzarella cheese
– 1/2 cup cooked quinoa
– 1/2 cup diced onion

Instructions

1. Preheat your oven to 375°F.
2. In a medium bowl, whisk together soy sauce, olive oil, minced garlic, and black pepper.
3. Add London Broil strips to the marinade, tossing to coat evenly, and let sit for 15 minutes.
4. While beef marinates, slice bell peppers in half lengthwise and remove all seeds and membranes.
5. Heat a large skillet over medium-high heat and cook marinated beef strips for 4–5 minutes, until browned and no longer pink.
6. Remove beef from skillet and set aside.
7. In the same skillet, sauté diced onion for 3 minutes until translucent.
8. Add fresh spinach and cook for 2 minutes, just until wilted.
9. Stir in cooked quinoa, browned beef, and half the mozzarella cheese until combined.
10. Spoon the beef and spinach mixture evenly into each pepper half.
11. Top stuffed peppers with remaining mozzarella cheese.
12. Bake at 375°F for 25 minutes, until peppers are tender and cheese is golden and bubbly.
13. Let peppers rest for 5 minutes before serving.

Delight in the tender-crisp peppers giving way to a savory, cheesy filling that’s hearty but not heavy. The London Broil stays juicy, while the spinach adds a fresh contrast—perfect for scooping onto crusty bread or pairing with a simple arugula salad for a complete meal that’s as satisfying as it is colorful.

Savory London Broil Shepherd’s Pie

Who says comfort food can’t have a sophisticated side? This Savory London Broil Shepherd’s Pie swaps the usual ground beef for tender, marinated London broil, turning a humble classic into a showstopper that’ll have your taste buds doing a happy dance. Trust me, your dinner guests will never see it coming!

Ingredients

• For the London Broil:
  • 1.5 lbs London broil, sliced into 1-inch strips
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
• For the Filling:
  • 1 large onion, diced
  • 2 carrots, peeled and chopped into ½-inch pieces
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 tbsp all-purpose flour
• For the Mashed Potato Topping:
  • 2 lbs russet potatoes, peeled and quartered
  • ½ cup whole milk, warmed
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. In a medium bowl, combine the London broil strips, olive oil, Worcestershire sauce, garlic powder, and smoked paprika. Tip: Let the meat marinate for at least 15 minutes to soak up all those savory flavors.
3. Heat a large oven-safe skillet over medium-high heat and sear the marinated London broil strips for 3–4 minutes until browned on all sides, then remove and set aside.
4. In the same skillet, sauté the diced onion and chopped carrots for 5–7 minutes until the onions are translucent and the carrots begin to soften.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
7. Sprinkle the flour over the vegetable mixture and cook for 1 minute, stirring constantly.
8. Gradually pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
9. Return the seared London broil strips to the skillet, add the frozen peas, and simmer for 5 minutes until the sauce thickens slightly.
10. While the filling simmers, place the peeled and quartered potatoes in a large pot of salted water, bring to a boil, and cook for 15–20 minutes until fork-tender.
11. Drain the potatoes thoroughly and return them to the pot.
12. Mash the potatoes with warmed milk, unsalted butter, salt, and black pepper until smooth and creamy. Tip: Warm the milk before adding to prevent the potatoes from becoming gummy.
13. Spread the mashed potatoes evenly over the London broil filling in the skillet.
14. Use a fork to create decorative peaks on the potato topping. Tip: These peaks will get beautifully golden and crispy in the oven.
15. Bake for 25–30 minutes until the filling is bubbly and the potato topping is golden brown.
16. Let the Shepherd’s Pie rest for 10 minutes before serving to allow the flavors to meld.

You’ll love the contrast between the creamy, golden potato topping and the rich, savory filling packed with tender London broil. Serve it straight from the skillet for a rustic touch, or pair it with a crisp green salad to balance the heartiness—either way, it’s comfort food with a delicious twist!

Grilled London Broil Pizza with Pesto

Zesty, zany, and downright zippy—this grilled London broil pizza with pesto is about to become your new backyard obsession, transforming that trusty cut of beef into a crispy, cheesy masterpiece that’ll have you questioning why you ever ordered delivery.

Ingredients

For the London Broil:
– 1.5 lbs London broil steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp garlic powder

For the Pesto:
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/3 cup pine nuts
– 2 garlic cloves
– 1/2 cup olive oil
– 1/4 tsp salt

For Assembly:
– 1 lb pizza dough
– 1 cup shredded mozzarella cheese
– 1/4 cup sliced red onion

Instructions

1. Preheat your grill to 450°F, creating two zones: one for direct high heat and one for indirect medium heat.
2. Rub the London broil steak evenly with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
3. Place the steak on the direct heat side of the grill and sear for 4 minutes per side until a dark crust forms.
4. Move the steak to the indirect heat side and grill for another 8-10 minutes until the internal temperature reaches 135°F for medium-rare.
5. Transfer the steak to a cutting board and let it rest for exactly 8 minutes—this keeps the juices locked in.
6. While the steak rests, combine 2 cups fresh basil, 1/2 cup Parmesan, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup olive oil, and 1/4 tsp salt in a food processor.
7. Pulse the pesto ingredients for 30 seconds until smooth, scraping down the sides once halfway through.
8. Stretch the 1 lb pizza dough into a 12-inch circle on a floured surface.
9. Brush one side of the dough with 1 tbsp olive oil and place it oil-side down on the indirect heat side of the grill.
10. Grill the dough for 3 minutes until grill marks appear and the bottom is firm.
11. Flip the crust and spread 1/2 cup pesto evenly over the cooked side, leaving a 1-inch border.
12. Top with 1 cup shredded mozzarella and 1/4 cup sliced red onion.
13. Close the grill lid and cook for 5-7 minutes until the cheese is fully melted and bubbly.
14. Thinly slice the rested London broil against the grain into 1/4-inch strips.
15. Arrange the steak slices over the finished pizza and slice into 8 wedges.

That first bite delivers a crunch-tender symphony—the charred crust shatters, giving way to garlicky pesto and juicy medium-rare beef. Try serving it with a crisp arugula salad right on top, or slice it into strips for next-level pizza fries that’ll disappear faster than your willpower at a farmers’ market.

London Broil and Egg Breakfast Hash

Tired of boring breakfasts that make you want to hit snooze again? This London Broil and Egg Breakfast Hash is here to shake up your morning routine with more sizzle than your alarm clock. Think tender steak, crispy potatoes, and perfectly runny eggs all partying together in one glorious skillet.

Ingredients

For the hash base:
– 1 lb London broil, cut into ½-inch cubes
– 2 large russet potatoes, peeled and diced into ½-inch cubes
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 3 tbsp olive oil, divided
– 1 tsp smoked paprika
– ½ tsp garlic powder
– 1 tsp kosher salt
– ½ tsp black pepper

For finishing:
– 4 large eggs
– 2 tbsp chopped fresh parsley
– ¼ cup shredded cheddar cheese

Instructions

1. Preheat a large cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil.
2. Pat the London broil cubes completely dry with paper towels to ensure proper browning.
3. Season the steak cubes with kosher salt and black pepper, then add to the hot skillet in a single layer.
4. Sear the steak for 2-3 minutes per side until deeply browned but still pink inside, then transfer to a plate.
5. Add the remaining 1 tablespoon of olive oil to the same skillet and add the diced potatoes.
6. Cook the potatoes undisturbed for 5 minutes to develop a golden crust on one side.
7. Add the diced onion and red bell pepper to the skillet, stirring to combine.
8. Sprinkle the smoked paprika and garlic powder over the vegetable mixture.
9. Continue cooking for 8-10 minutes, stirring occasionally, until potatoes are tender and crispy.
10. Return the seared steak cubes to the skillet and toss to combine everything evenly.
11. Use a spoon to create 4 small wells in the hash mixture for the eggs.
12. Crack one egg into each well, being careful not to break the yolks.
13. Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny.
14. Sprinkle the shredded cheddar cheese over the entire hash during the last minute of cooking.
15. Remove from heat and garnish with chopped fresh parsley.

What emerges is a textural masterpiece where crispy potatoes meet juicy steak and velvety egg yolks create their own rich sauce. Serve this hash straight from the skillet with crusty toast for dipping, or get fancy by topping individual portions with avocado slices and hot sauce for an extra kick that’ll make you actually look forward to mornings.

Conclusion

So many tasty ways to enjoy leftover London broil! From hearty sandwiches to creative stir-fries, these recipes help reduce food waste while keeping meals exciting. We hope you find new favorites among these 25 delicious ideas. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference!