34 Delicious Recipes Using Diced Steak for Hearty Meals

Versatile and packed with protein, diced steak is your secret weapon for creating mouthwatering meals that satisfy the whole family. Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive dishes for guests, these 34 recipes will transform simple cubes of beef into hearty, delicious feasts. Get ready to discover new favorites and make dinnertime exciting—let’s dive into these irresistible ideas!

Savory Diced Steak Chili

Years ago, my husband declared he didn’t like chili—until I made this version with tender diced steak instead of ground beef. Now it’s our go-to cozy meal when the weather turns crisp, and I love how the steak holds its texture beautifully. This recipe comes together faster than you’d think, perfect for busy weeknights when you’re craving something hearty.

Ingredients

Steak – 1.5 lbs
Vegetable oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Chili powder – 2 tbsp
Cumin – 1 tsp
Crushed tomatoes – 28 oz can
Beef broth – 2 cups
Kidney beans – 15 oz can
Salt – 1 tsp

Instructions

1. Cut the steak into ½-inch cubes, trimming any large pieces of fat as you go.
2. Heat vegetable oil in a large pot over medium-high heat until it shimmers.
3. Add steak cubes in a single layer, working in batches if needed to avoid crowding.
4. Sear steak for 2-3 minutes per side until browned but not cooked through.
5. Remove steak from pot and set aside on a plate.
6. Dice the onion into ¼-inch pieces.
7. Add diced onion to the same pot and cook for 5 minutes until translucent.
8. Mince garlic cloves and add to the pot, cooking for 1 minute until fragrant.
9. Sprinkle in chili powder and cumin, stirring constantly for 30 seconds to toast the spices.
10. Pour in crushed tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.
11. Return the seared steak and any accumulated juices to the pot.
12. Drain and rinse kidney beans, then add them to the chili.
13. Stir in salt until well combined.
14. Bring the chili to a boil, then reduce heat to low and cover.
15. Simmer for 45 minutes, stirring occasionally to prevent sticking.
16. Remove the lid and continue simmering for another 15 minutes to thicken slightly.
17. Taste and adjust seasoning if needed before serving.

My favorite thing about this chili is how the steak becomes fork-tender while still maintaining distinct bites. The rich tomato broth soaks up all the beefy flavor, creating a deeply satisfying bowl that’s neither too thick nor too watery. Try serving it over baked potatoes or with crusty bread for dipping—it transforms into a completely different meal that everyone will love.

Tender Steak and Mushroom Stroganoff

Last week, I was craving that perfect comfort food that feels fancy but comes together in one pan—enter this steak and mushroom stroganoff that’s become my go-to for busy nights. Let’s just say my skillet has never been happier!

Ingredients

– Olive oil – 2 tbsp
– Steak – 1 lb
– Mushrooms – 8 oz
– Onion – 1 medium
– Garlic – 2 cloves
– Beef broth – 1 cup
– Sour cream – ½ cup
– Egg noodles – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Season steak with ½ tsp salt and ¼ tsp black pepper, then sear for 3 minutes per side until browned.
3. Remove steak from skillet and let it rest on a cutting board for 5 minutes before slicing thinly against the grain—this keeps it tender.
4. Add remaining 1 tbsp olive oil to the skillet and sauté sliced mushrooms and diced onion for 6 minutes until softened.
5. Mince garlic and stir into the skillet for 30 seconds until fragrant.
6. Pour in beef broth, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Return sliced steak to the skillet and simmer for 5 minutes over medium heat.
8. Stir in sour cream off the heat to prevent curdling, then season with remaining salt and pepper.
9. Meanwhile, cook egg noodles in boiling salted water for 7 minutes until al dente, then drain.
10. Toss noodles with the stroganoff sauce until fully coated.
Kind of magical how this dish balances rich, creamy sauce with hearty steak and earthy mushrooms. I love serving it over extra noodles or with a side of crusty bread to soak up every last bit—it’s comfort in a bowl that always brings everyone to the table.

Diced Steak Fajitas with Peppers and Onions

Diced steak fajitas have become my go-to weeknight dinner when I want something satisfying but don’t want to spend hours in the kitchen—they remind me of those bustling Tex-Mex restaurants where the sizzling platters arrive with enough drama to make everyone at nearby tables turn their heads.

Ingredients

• Skirt steak – 1 lb
• Bell peppers – 2
• Onion – 1 large
• Olive oil – 2 tbsp
• Fajita seasoning – 1 packet
• Flour tortillas – 8

Instructions

1. Cut the skirt steak into 1-inch cubes against the grain to ensure tenderness.
2. Toss the diced steak with the entire packet of fajita seasoning until evenly coated.
3. Slice the bell peppers and onion into ¼-inch strips.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the seasoned steak to the hot skillet and cook for 4 minutes without stirring to develop a brown crust.
6. Flip the steak pieces and cook for another 3 minutes until browned on all sides.
7. Transfer the cooked steak to a clean plate, leaving any juices in the skillet.
8. Add the remaining 1 tablespoon of olive oil to the same skillet.
9. Sauté the pepper and onion strips for 6-8 minutes, stirring occasionally, until they soften and develop slight char marks.
10. Return the steak to the skillet with the vegetables and toss to combine, heating for 1 minute.
11. Warm the flour tortillas in a dry skillet for 30 seconds per side or until pliable.

Zesty and vibrant, these fajitas deliver tender steak with a satisfying sear against sweet, slightly charred peppers and onions. I love wrapping them in warm tortillas with a dollop of cool sour cream or stuffing the mixture into a crispy taco shell for textural contrast—either way, the bold flavors make it hard to stop at just one serving.

Hearty Beef and Vegetable Stew

Brrr, there’s nothing like that first chilly autumn evening that sends me straight to the kitchen to make this stew. My family can smell it simmering from the driveway, and it’s become our official welcome to sweater weather.

Ingredients

Beef chuck – 2 lbs
Olive oil – 2 tbsp
Yellow onion – 1 large
Carrots – 3 medium
Potatoes – 2 large
Beef broth – 4 cups
Tomato paste – 2 tbsp
Flour – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut the beef chuck into 1-inch cubes, patting them completely dry with paper towels.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
3. Season the beef cubes with 1 teaspoon of salt and ½ teaspoon of black pepper.
4. Brown the beef in a single layer for 4-5 minutes per side until deeply caramelized, working in batches to avoid steaming.
5. Transfer the browned beef to a clean plate, leaving the drippings in the pot.
6. Dice 1 large yellow onion and add it to the hot drippings, sautéing for 5 minutes until translucent.
7. Stir in 2 tablespoons of tomato paste and cook for 1 minute until it darkens slightly.
8. Sprinkle ¼ cup of flour over the onion mixture and cook for 2 minutes while stirring constantly.
9. Gradually pour in 4 cups of beef broth while whisking to prevent lumps from forming.
10. Return the browned beef and any accumulated juices to the pot.
11. Peel and chop 3 medium carrots into ½-inch rounds, adding them to the stew.
12. Dice 2 large potatoes into 1-inch pieces and add them to the pot.
13. Bring the stew to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
14. Simmer gently for 2 hours, stirring occasionally to prevent sticking on the bottom.
15. After 2 hours, check that the beef shreds easily with a fork and the potatoes are tender.
16. Let the stew rest off the heat for 15 minutes before serving to allow the flavors to meld.

Perfect for those cozy nights, this stew develops an incredible richness where the beef becomes fall-apart tender and the vegetables soak up all that savory broth. I love serving it in shallow bowls with a crusty baguette for dipping, and the leftovers taste even better the next day after the flavors have had more time to marry.

Diced Steak Tacos with Avocado Lime Salsa

Finally, after a long day of recipe testing, I stumbled upon this incredible combination that’s become our family’s Taco Tuesday favorite. There’s something magical about the way the savory steak pairs with that bright, creamy salsa that just hits all the right notes.

Ingredients

• Steak – 1 lb
• Avocado – 1
• Lime – 1
• Red onion – ¼ cup
• Cilantro – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Corn tortillas – 8

Instructions

1. Pat the steak completely dry with paper towels to ensure a proper sear.
2. Season both sides of the steak evenly with salt and black pepper.
3. Heat olive oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the steak for 4 minutes without moving it to develop a golden-brown crust.
5. Flip the steak and cook for another 4 minutes for medium-rare (135°F internal temperature).
6. Transfer the steak to a cutting board and let it rest for exactly 5 minutes to redistribute juices.
7. While the steak rests, warm the corn tortillas in a dry skillet for 30 seconds per side until pliable.
8. Dice the rested steak into ½-inch cubes against the grain for maximum tenderness.
9. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
10. Finely chop the red onion until you have ¼ cup packed.
11. Chop the cilantro leaves until you have 2 tablespoons.
12. Juice the lime until you get 2 tablespoons of fresh lime juice.
13. Mash the avocado with a fork until slightly chunky but spreadable.
14. Mix the mashed avocado with red onion, cilantro, and lime juice until well combined.
15. Season the avocado mixture with ¼ teaspoon salt.
16. Fill each warm tortilla with diced steak and top with avocado lime salsa.

Vibrant and satisfying, these tacos deliver the perfect contrast between the juicy, savory steak and the cool, tangy salsa. The creamy avocado mellows the sharp red onion while the lime brightens every bite. For an extra kick, I love serving them with pickled jalapeños or a drizzle of hot sauce for those who want to turn up the heat.

Succulent Steak and Potato Skillet

My husband and I have a Friday night tradition where we skip takeout and make this incredible steak and potato skillet instead—it’s our cozy, one-pan solution to ending the week on a delicious note.

Ingredients

– Steak – 1 lb
– Potatoes – 2 cups, diced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic – 2 cloves, minced

Instructions

1. Preheat a large skillet over medium-high heat for 3 minutes until hot.
2. Add 1 tbsp olive oil to the skillet and swirl to coat the bottom evenly.
3. Place the diced potatoes in the skillet in a single layer.
4. Cook the potatoes for 10 minutes, stirring every 2 minutes, until golden brown and crispy on the edges.
5. Push the potatoes to one side of the skillet.
6. Add the remaining 1 tbsp olive oil to the empty side of the skillet.
7. Season the steak with ½ tsp salt and ¼ tsp black pepper on both sides.
8. Place the steak in the skillet and sear for 4 minutes without moving it to develop a crust.
9. Flip the steak and cook for another 4 minutes for medium-rare (135°F internal temperature).
10. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.
11. Add the minced garlic to the skillet with the potatoes and cook for 1 minute until fragrant.
12. Slice the rested steak against the grain into thin strips.
13. Return the steak slices to the skillet and toss with the potatoes and garlic.
14. Season with the remaining ½ tsp salt and ¼ tsp black pepper, stirring to combine.
15. Cook for 1 final minute to warm everything through. Now the skillet comes together with juicy steak, crispy potatoes, and savory garlic in every bite. Nothing beats scooping it straight from the pan with a side of crusty bread to soak up those delicious juices.

Steak and Cheese Stuffed Bell Peppers

Unexpectedly, I discovered this recipe during a hectic weeknight when I needed to use up leftover steak from Sunday dinner—now it’s become my go-to comfort meal that feels fancy but comes together in minutes. Usually, I’m all about quick fixes that don’t sacrifice flavor, and these peppers deliver every time.

Ingredients

– Bell peppers – 4 large
– Steak – 1 lb, cooked and sliced
– Provolone cheese – 1 cup, shredded
– Olive oil – 2 tbsp
– Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half with 1 tbsp olive oil total and sprinkle with ¼ tsp salt.
4. Arrange pepper halves cut-side up on the baking sheet and bake for 15 minutes until slightly softened.
5. Remove peppers from oven and evenly divide steak slices among them, packing gently.
6. Top each pepper with shredded provolone, using the remaining ½ cup total.
7. Return to oven and bake for 10 minutes until cheese is fully melted and bubbly.
8. Switch oven to broil and broil for 2–3 minutes until cheese develops golden spots.
9. Let rest for 5 minutes before serving to allow filling to set. Vibrant and satisfying, these peppers offer a juicy crunch from the tender-crisp shells against the rich, melty steak filling. For a fun twist, I sometimes serve them open-faced with a drizzle of zesty ranch or slice them into rings for appetizer portions that disappear instantly.

Diced Steak Shepherd’s Pie

Perfect for those chilly evenings when you want something hearty without spending hours in the kitchen, this Diced Steak Shepherd’s Pie has become my go-to comfort food. I first made it during a busy week when I needed to use up some leftover steak, and now it’s a regular in our dinner rotation—my family actually cheers when they smell it baking!

Ingredients

• Diced steak – 1 lb
• Potatoes – 2 lbs
• Butter – 4 tbsp
• Milk – ½ cup
• Frozen peas – 1 cup
• Beef broth – 1 cup
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Peel the potatoes and cut them into 1-inch cubes.
2. Place potatoes in a large pot and cover with cold water by 2 inches.
3. Bring potatoes to a boil over high heat, then reduce to medium and cook for 15 minutes until fork-tender.
4. Drain potatoes completely and return them to the hot pot for 1 minute to evaporate excess moisture—this makes them fluffier when mashed.
5. Add butter, milk, and ½ teaspoon salt to the potatoes.
6. Mash potatoes until smooth and set aside.
7. Preheat oven to 375°F.
8. Heat a large skillet over medium-high heat for 2 minutes until hot.
9. Add diced steak and cook for 4 minutes, stirring occasionally, until browned on all sides.
10. Sprinkle flour over the steak and cook for 1 minute while stirring to coat.
11. Pour in beef broth and scrape the bottom of the pan to lift any browned bits—this adds incredible flavor to the gravy.
12. Add frozen peas, remaining salt, and black pepper.
13. Simmer for 3 minutes until the sauce thickens slightly.
14. Transfer steak mixture to a 9×13 inch baking dish and spread evenly.
15. Top with mashed potatoes, creating peaks with a fork that will get beautifully crispy.
16. Bake for 25 minutes until the filling is bubbling and potato peaks are golden brown.

Every bite delivers that wonderful contrast between the creamy mashed potatoes and the savory steak filling, with the peas adding little bursts of sweetness. I love serving individual portions in rustic bowls with a simple green salad on the side, though it’s equally satisfying straight from the baking dish on a lazy Sunday.

Garlic Butter Steak Bites with Asparagus

Sometimes the best dinners are the ones that come together in under 30 minutes, especially after a long day when takeout sounds tempting but homemade comfort wins. I first made these garlic butter steak bites during a busy weeknight when my fridge was nearly empty except for these staples, and now they’re my go-to quick fancy meal that always impresses.

Ingredients

Steak – 1 lb
Asparagus – 1 bunch
Butter – 4 tbsp
Garlic – 4 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the steak completely dry with paper towels.
2. Cut the steak into 1-inch cubes.
3. Trim the tough ends from the asparagus and cut into 2-inch pieces.
4. Mince the garlic cloves finely.
5. Season the steak bites evenly with salt and black pepper.
6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
7. Add the steak bites in a single layer without overcrowding the pan.
8. Sear the steak for 2 minutes without moving to develop a brown crust.
9. Flip each steak bite and cook for another 2 minutes.
10. Transfer the steak to a plate using tongs.
11. Add the remaining 1 tablespoon of olive oil to the same skillet.
12. Add the asparagus pieces and cook for 4 minutes, stirring occasionally.
13. Push the asparagus to one side of the skillet.
14. Reduce the heat to medium-low and add the butter to the empty side.
15. Add the minced garlic to the melting butter and cook for 30 seconds until fragrant.
16. Return the steak bites to the skillet with the asparagus.
17. Toss everything together in the garlic butter sauce for 1 minute until well coated.
18. Remove from heat and let rest for 2 minutes before serving.

A perfect bite delivers tender, juicy steak with crispy-edged asparagus, all coated in that irresistible garlic butter sauce that pools at the bottom of the plate. I love serving these straight from the skillet with crusty bread to soak up every last drop, or over creamy mashed potatoes for the ultimate comfort meal that feels restaurant-worthy.

Spicy Diced Steak Fried Rice

Unbelievably, this spicy diced steak fried rice has become my go-to weeknight dinner after a long day at work—it’s the perfect way to use up leftover rice and transform simple ingredients into something spectacular. I first discovered this combination when I had some steak leftovers and a craving for something with a kick, and now it’s in regular rotation at my house. There’s something so satisfying about that sizzle when everything hits the hot wok.

Ingredients

Steak – 8 oz
Cooked white rice – 3 cups
Vegetable oil – 2 tbsp
Soy sauce – 2 tbsp
Sriracha – 1 tbsp
Garlic – 2 cloves
Green onions – 3
Eggs – 2

Instructions

1. Cut 8 oz steak into ½-inch cubes and pat completely dry with paper towels.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 2 minutes.
3. Add steak cubes in a single layer and cook undisturbed for 90 seconds to develop a good sear.
4. Flip steak pieces and cook for another 60 seconds until browned but still pink inside.
5. Transfer steak to a clean plate using tongs, leaving any oil in the pan.
6. Crack 2 eggs directly into the hot wok and scramble vigorously with a spatula for 45 seconds until fluffy.
7. Mince 2 garlic cloves and slice 3 green onions, keeping white and green parts separate.
8. Push eggs to one side of the wok and add remaining 1 tbsp vegetable oil to the empty space.
9. Add minced garlic and white parts of green onions to the oil and stir-fry for 30 seconds until fragrant.
10. Add 3 cups cooked white rice to the wok, breaking up any clumps with your spatula.
11. Pour 2 tbsp soy sauce evenly over the rice and stir-fry for 2 minutes until well combined.
12. Squeeze 1 tbsp sriracha directly onto the rice and mix thoroughly for even heat distribution.
13. Return cooked steak to the wok along with any accumulated juices.
14. Add green parts of sliced onions and stir-fry everything together for 60 seconds until heated through.
15. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.
The finished fried rice has these amazing crispy bits mixed with tender steak, and the sriracha gives it a slow-building heat that keeps you going back for more. I love serving it in shallow bowls with extra green onions scattered on top, and sometimes I’ll add a fried egg on top for extra richness—the runny yolk mixing with the spicy rice is absolute perfection.

Steak and Spinach Stuffed Pasta Shells

Remember those nights when you want something fancy but don’t have the energy for complicated cooking? That’s exactly where these steak and spinach stuffed pasta shells came from in my kitchen—they feel indulgent but come together with such satisfying simplicity. I love how the rich steak filling pairs with the tender pasta, making it perfect for both weeknights and impressing guests.

Ingredients

Jumbo pasta shells – 20
Olive oil – 2 tbsp
Steak – 1 lb, diced
Spinach – 2 cups, chopped
Ricotta cheese – 1 cup
Parmesan cheese – ½ cup, grated
Marinara sauce – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. 2. Bring a large pot of salted water to a rolling boil. 3. Add the jumbo pasta shells and cook for 9 minutes until al dente. 4. Drain the pasta shells and arrange them in a single layer on a baking sheet to prevent sticking. 5. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering. 6. Add the diced steak and cook for 5-7 minutes until browned and cooked through. 7. Transfer the cooked steak to a mixing bowl. 8. Add the remaining 1 tablespoon of olive oil to the same skillet. 9. Sauté the chopped spinach for 2-3 minutes until wilted and bright green. 10. Combine the sautéed spinach with the steak in the mixing bowl. 11. Stir in the ricotta cheese, grated Parmesan cheese, 1 teaspoon salt, and ½ teaspoon black pepper until fully incorporated. 12. Spoon 2 tablespoons of the steak and spinach mixture into each cooked pasta shell. 13. Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish. 14. Arrange the stuffed pasta shells in a single layer over the sauce. 15. Top the shells with the remaining 1 cup of marinara sauce. 16. Cover the baking dish tightly with aluminum foil. 17. Bake at 375°F for 25 minutes. 18. Remove the foil and bake for an additional 10 minutes until bubbly and lightly browned. Knowing how the melted cheeses create this creamy, rich texture against the hearty steak makes every bite worth the wait. I sometimes sprinkle extra Parmesan right before serving or pair it with garlic bread to soak up that delicious sauce.

Creamy Steak Alfredo Pasta

Yesterday’s dinner dilemma had me craving something indulgent yet simple—the kind of meal that feels like a warm hug after a long day. That’s when I remembered my go-to creamy steak Alfredo pasta, a dish I’ve perfected over countless cozy evenings. It’s my ultimate comfort food that never fails to impress, even on my laziest cooking nights.

Ingredients

Steak – 1 lb
Fettuccine – 8 oz
Heavy cream – 1 cup
Parmesan cheese – ¾ cup
Butter – 2 tbsp
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 9 minutes exactly, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the steak completely dry with paper towels—this ensures a perfect sear.
4. Season both sides of the steak evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
6. Place steak in the hot skillet and cook for 4 minutes without moving it to develop a golden-brown crust.
7. Flip the steak and cook for another 4 minutes for medium-rare, or until internal temperature reaches 135°F on an instant-read thermometer.
8. Transfer steak to a cutting board and let it rest for 5 minutes—this keeps the juices inside when slicing.
9. Reduce skillet heat to medium and melt butter, scraping up any browned bits from the steak.
10. Add minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
12. Gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened, about 2 minutes.
13. Drain the cooked pasta, reserving ¼ cup of pasta water.
14. Thinly slice the rested steak against the grain into bite-sized strips.
15. Add cooked pasta and sliced steak to the cream sauce, tossing to coat evenly.
16. If the sauce is too thick, stir in reserved pasta water 1 tablespoon at a time until desired consistency is reached.
17. Season with remaining salt and pepper, then serve immediately.

Decadently creamy sauce clings to every strand of pasta, while the tender steak adds satisfying richness to each bite. I love serving this family-style with garlic bread for dipping into that luxurious sauce, though it’s equally wonderful plated elegantly for date night at home.

Diced Steak and Bean Burritos

Finally, after a long day of recipe testing and photography, I’m sharing what’s become my go-to freezer meal – these hearty diced steak and bean burritos that my family now requests weekly. There’s something so satisfying about that first bite through the warm tortilla into the perfectly seasoned filling.

Ingredients

– Flour tortillas – 8 large
– Diced steak – 1 lb
– Canned black beans – 15 oz
– Shredded Monterey Jack cheese – 2 cups
– Olive oil – 2 tbsp
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced steak to the hot skillet in a single layer, resisting the urge to stir immediately.
3. Cook steak undisturbed for 3 minutes to develop a golden-brown crust.
4. Flip steak pieces and cook for another 2 minutes until browned on all sides.
5. Drain and rinse the canned black beans thoroughly in a colander.
6. Add the drained black beans to the skillet with the steak.
7. Sprinkle chili powder, cumin, and salt evenly over the steak and bean mixture.
8. Stir continuously for 2 minutes until spices are fragrant and evenly distributed.
9. Remove skillet from heat and let the filling cool for 5 minutes to prevent soggy tortillas.
10. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Place 1/2 cup of the steak and bean mixture in the center of each tortilla.
12. Top each with 1/4 cup shredded Monterey Jack cheese.
13. Fold the bottom edge of the tortilla up over the filling.
14. Fold the sides inward toward the center.
15. Roll tightly away from you to form a secure burrito.
16. Heat remaining 1 tablespoon olive oil in a clean skillet over medium heat.
17. Place burritos seam-side down in the hot skillet.
18. Cook for 2-3 minutes until the bottom is golden brown and crisp.
19. Flip burritos carefully using a spatula.
20. Cook for another 2-3 minutes until the second side is golden brown.
21. Remove burritos from skillet and let rest for 2 minutes before serving. But honestly, the best part is how the crispy tortilla gives way to that juicy steak and creamy bean filling – I love serving these with a quick avocado crema for dipping, though my husband insists they’re perfect just as they are.

Conclusion

Savor the versatility of diced steak with these 34 delicious recipes perfect for hearty meals! From comforting stews to quick skillet dinners, there’s something for every home cook. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to share this roundup on Pinterest so others can discover these tasty dishes too!