But let’s be honest—that leftover flank steak sitting in your fridge is practically begging to be transformed into something spectacular. From quick weeknight dinners to cozy comfort food favorites, these 22 creative recipes will turn your extra steak into mouthwatering meals that’ll have everyone asking for seconds. Ready to get cooking? Let’s dive in!
Flank Steak Fajita Wraps
A perfectly seared flank steak wrapped in warm tortillas with sizzling peppers and onions—this is your new weeknight hero. Grab these ingredients and let’s roll.
Ingredients
Flank steak – 1 lb
Bell peppers – 2, sliced
Onion – 1 large, sliced
Olive oil – 2 tbsp
Chili powder – 1 tbsp
Cumin – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Flour tortillas – 8
Instructions
1. Preheat a large cast-iron skillet over high heat for 5 minutes.
2. Pat the flank steak completely dry with paper towels.
3. Rub the steak with 1 tablespoon olive oil.
4. Season both sides of the steak evenly with chili powder, cumin, salt, and black pepper.
5. Place the steak in the hot skillet and sear for 4 minutes without moving.
6. Flip the steak and sear the other side for another 4 minutes.
7. Transfer the steak to a cutting board and let it rest for 10 minutes.
8. While the steak rests, heat the remaining 1 tablespoon olive oil in the same skillet.
9. Add the sliced bell peppers and onion to the skillet.
10. Cook the vegetables for 8-10 minutes, stirring occasionally, until softened and slightly charred.
11. Warm the flour tortillas in a dry skillet for 30 seconds per side.
12. Thinly slice the rested steak against the grain.
13. Fill each warm tortilla with sliced steak and vegetable mixture.
14. Roll the tortillas tightly around the filling.
Now you’ve got tender, juicy steak wrapped in soft tortillas with smoky, charred veggies. Serve these immediately with extra lime wedges or dunk them in a creamy avocado crema for the ultimate crunch.
Steak and Vegetable Stir-Fry
Whip up this sizzling steak stir-fry in under 20 minutes—perfect for busy weeknights when you crave something hearty and healthy. Grab your wok and let’s fire it up.
Ingredients
– Olive oil – 2 tbsp
– Sirloin steak – 1 lb
– Soy sauce – 3 tbsp
– Broccoli florets – 2 cups
– Bell peppers – 1 cup
– Garlic – 3 cloves
– Ginger – 1 tbsp
Instructions
1. Slice the sirloin steak against the grain into thin strips.
2. Mince the garlic cloves and grate the ginger.
3. Heat 1 tbsp olive oil in a large wok over high heat until shimmering.
4. Add the steak strips in a single layer—don’t overcrowd the pan.
5. Sear the steak for 2 minutes without stirring to develop a brown crust.
6. Flip the steak and cook for another 1 minute until no longer pink.
7. Remove the steak from the wok and set aside on a plate.
8. Add the remaining 1 tbsp olive oil to the same wok.
9. Toss in the broccoli florets and stir-fry for 3 minutes until bright green.
10. Add the bell peppers and cook for 2 more minutes until slightly softened.
11. Stir in the minced garlic and grated ginger—cook for 30 seconds until fragrant.
12. Return the steak to the wok along with any accumulated juices.
13. Pour in the soy sauce and toss everything together for 1 minute to coat evenly.
14. Remove from heat immediately to prevent overcooking. Devour this stir-fry hot off the stove—the steak stays juicy, the veggies crisp-tender, and the soy-garlic glaze packs a savory punch. Serve it over quinoa or stuff it into warm tortillas for a fun twist.
Leftover Steak Tacos
Just reinvent last night’s steak into today’s killer tacos. Juicy beef gets crispy edges in hot oil, wrapped in warm tortillas with fresh crunch. Seriously—this upgrade takes 15 minutes flat.
Ingredients
- Leftover steak – 8 oz, sliced thin
- Corn tortillas – 8
- Vegetable oil – 2 tbsp
- Red onion – ½ cup, diced
- Cilantro – ¼ cup, chopped
- Lime – 1, cut into wedges
- Salt – ½ tsp
Instructions
- Heat a large skillet over medium-high heat for 2 minutes until a water droplet sizzles.
- Add 1 tbsp vegetable oil to the hot skillet and swirl to coat.
- Place steak slices in a single layer—don’t overcrowd for maximum browning.
- Cook steak for 2 minutes without moving to develop a crispy crust.
- Flip steak slices and cook for 1 more minute until edges are browned.
- Transfer steak to a plate and season immediately with ¼ tsp salt.
- Wipe skillet clean with a paper towel and return to medium heat.
- Brush tortillas lightly with remaining 1 tbsp oil using a pastry brush.
- Heat tortillas one at a time for 30 seconds per side until lightly charred.
- Stack warmed tortillas and cover with a clean kitchen towel to keep soft.
- Divide steak evenly among tortillas.
- Top with diced red onion and chopped cilantro.
- Squeeze fresh lime juice directly over each taco.
- Sprinkle remaining ¼ tsp salt evenly over all tacos.
Crispy steak meets soft tortillas in every bite, with sharp onion cutting through the richness. The lime brightens everything—try serving with quick-pickled jalapeños for extra kick. These transform humble leftovers into your new weeknight hero.
Steak and Cheese Quesadillas
Unlock your inner chef with these steak and cheese quesadillas. Upgrade your weeknight dinner game with minimal effort and maximum flavor payoff. Get ready for the most satisfying crunch you’ve had all week.
Ingredients
Flour tortillas – 4 large
Skirt steak – 1 lb
Shredded Monterey Jack cheese – 2 cups
Vegetable oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the skirt steak completely dry with paper towels.
2. Season both sides of the steak evenly with salt and black pepper.
3. Heat a large cast-iron skillet over medium-high heat for 3 minutes.
4. Add 1 tablespoon of vegetable oil to the hot skillet.
5. Place the seasoned steak in the skillet and cook for 4 minutes.
6. Flip the steak using tongs and cook for another 4 minutes.
7. Transfer the steak to a cutting board and let it rest for 5 minutes.
8. Slice the steak against the grain into thin strips.
9. Wipe the skillet clean with a paper towel.
10. Place one flour tortilla in the dry skillet over medium heat.
11. Sprinkle ½ cup of shredded Monterey Jack cheese evenly over half of the tortilla.
12. Arrange one-quarter of the steak strips over the cheese.
13. Fold the empty half of the tortilla over the filling.
14. Cook for 2 minutes until the bottom is golden brown with visible grill marks.
15. Flip the quesadilla carefully using a spatula.
16. Cook for another 2 minutes until the second side is golden brown and the cheese is fully melted.
17. Repeat steps 10-16 with the remaining tortillas, cheese, and steak.
18. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.
Perfectly crispy tortillas give way to tender, juicy steak and gooey melted cheese. Pair these with a spicy salsa or creamy guacamole for dipping. The contrast between the crunchy exterior and savory filling makes every bite irresistible.
Asian Flank Steak Salad
Zesty, vibrant, and packed with flavor—this Asian Flank Steak Salad brings serious restaurant energy to your kitchen. Grab your sharpest knife and get ready to build layers of texture and taste. Perfect for meal prep or impressing dinner guests in under 30 minutes.
Ingredients
Flank steak – 1 lb
Soy sauce – ¼ cup
Rice vinegar – 2 tbsp
Sesame oil – 1 tbsp
Honey – 1 tbsp
Garlic – 2 cloves
Ginger – 1 inch piece
Romaine lettuce – 1 head
Carrots – 2 medium
Cucumber – 1
Green onions – 3
Sesame seeds – 1 tbsp
Instructions
1. Thinly slice the flank steak against the grain into ¼-inch strips. Tip: Partially freezing the steak for 20 minutes makes slicing easier.
2. Mince the garlic and grate the ginger.
3. Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger in a small bowl.
4. Place steak strips in a resealable bag and pour half the marinade over them.
5. Marinate the steak at room temperature for 15 minutes.
6. Heat a large skillet over high heat until smoking hot.
7. Cook steak strips in a single layer for 90 seconds per side until browned.
8. Transfer cooked steak to a clean plate.
9. Chop the romaine lettuce into bite-sized pieces.
10. Peel and julienne the carrots into matchsticks.
11. Thinly slice the cucumber into rounds.
12. Chop the green onions on a diagonal.
13. Arrange lettuce, carrots, cucumber, and green onions in a large bowl.
14. Top the salad with the warm steak strips.
15. Drizzle the remaining marinade over the salad.
16. Sprinkle sesame seeds over everything. Tip: Toast the sesame seeds in a dry pan for 1 minute for deeper flavor.
17. Toss the salad gently to combine. Tip: Serve immediately while the steak is still warm for maximum texture contrast.
Enjoy the perfect balance of savory steak against crisp, fresh vegetables. The warm meat wilts the greens slightly while the sesame dressing coats every bite. Try serving it in lettuce cups for a handheld version, or add crispy wonton strips for extra crunch.
Garlic Steak Fried Rice
Get ready to level up your leftover game with this sizzling skillet sensation. Garlic Steak Fried Rice transforms yesterday’s rice into today’s star meal—packed with savory steak, crispy rice, and bold garlic punch. Grab your wok and let’s fire it up!
Ingredients
Steak – 8 oz
Vegetable oil – 2 tbsp
Garlic – 4 cloves
Cooked white rice – 3 cups
Soy sauce – 2 tbsp
Eggs – 2
Green onions – 2
Instructions
1. Slice 8 oz steak against the grain into ¼-inch strips.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering.
3. Add steak strips in a single layer—don’t overcrowd the pan.
4. Sear steak for 90 seconds without moving to develop a brown crust.
5. Flip steak and cook for another 60 seconds until medium-rare.
6. Transfer steak to a plate, leaving juices in the skillet.
7. Mince 4 garlic cloves finely.
8. Add remaining 1 tbsp vegetable oil to the hot skillet.
9. Sauté minced garlic for 30 seconds until fragrant but not browned.
10. Crack 2 eggs directly into the skillet.
11. Scramble eggs vigorously for 45 seconds until softly set.
12. Add 3 cups cooked white rice, breaking up any clumps with your spatula.
13. Press rice into the skillet and let it sit undisturbed for 60 seconds to crisp.
14. Drizzle 2 tbsp soy sauce evenly over the rice.
15. Toss everything together until rice is evenly coated.
16. Return cooked steak and any accumulated juices to the skillet.
17. Thinly slice 2 green onions.
18. Stir in green onions and cook for 30 seconds more.
19. Remove from heat immediately.
Just scoop this glorious mess straight from the skillet—the rice gets irresistibly crispy where it touches the hot pan. Each bite delivers tender steak, savory soy-kissed grains, and that punchy garlic kick. Try topping with a fried egg for extra richness or wrapping in lettuce cups for a low-carb crunch.
Steak and Potato Hash
Punch up your breakfast game with this steak and potato hash. Sear that leftover steak into crispy perfection while potatoes soak up all the savory juices. This one-skillet wonder transforms simple ingredients into restaurant-worthy brunch magic.
Ingredients
Steak – 8 oz
Potatoes – 2 cups diced
Onion – ½ cup chopped
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Dice 2 cups of potatoes into ½-inch cubes.
2. Heat a large skillet over medium-high heat for 2 minutes until hot.
3. Add 2 tablespoons of butter to the skillet.
4. Add diced potatoes in a single layer when butter melts.
5. Cook potatoes for 8 minutes without stirring to develop a golden crust.
6. Flip potatoes and cook for another 6 minutes until tender.
7. Chop ½ cup of onion while potatoes cook.
8. Add chopped onion to the skillet when potatoes are tender.
9. Cook onion and potatoes together for 4 minutes until onion softens.
10. Cut 8 ounces of steak into ½-inch cubes while vegetables cook.
11. Push potatoes and onion to one side of the skillet.
12. Add steak cubes to the empty side of the skillet.
13. Sear steak for 2 minutes without moving to develop crust.
14. Flip steak and cook for 1 more minute for medium-rare.
15. Combine steak with potatoes and onion in the skillet.
16. Sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper over the hash.
17. Stir everything together and cook for 1 final minute to blend flavors.
The crispy potato edges contrast beautifully with the juicy steak chunks, while the caramelized onions add subtle sweetness throughout. Serve it topped with a fried egg for extra richness, or stuff it into warm tortillas for breakfast tacos that’ll make your morning unforgettable.
Flank Steak Paninis
Just when you thought sandwiches couldn’t get better—meet your new lunch obsession. Juicy flank steak gets pressed between crispy bread with melty provolone. This isn’t just a sandwich—it’s a flavor explosion in 15 minutes flat.
Ingredients
Flank steak – 1 lb
Provolone cheese – 4 slices
Ciabatta bread – 4 large slices
Mayonnaise – 2 tbsp
Garlic powder – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your panini press to 400°F.
2. Pat the flank steak completely dry with paper towels.
3. Season both sides of the steak evenly with salt, black pepper, and garlic powder.
4. Place the steak in the hot panini press and cook for 4 minutes.
5. Flip the steak and cook for another 4 minutes for medium-rare.
6. Remove the steak from the press and let it rest on a cutting board for 3 minutes.
7. Slice the steak thinly against the grain at a 45-degree angle.
8. Spread ½ tablespoon of mayonnaise on each slice of ciabatta bread.
9. Arrange the sliced steak evenly on two bread slices.
10. Place two slices of provolone cheese over the steak on each sandwich.
11. Top with the remaining bread slices, mayonnaise-side down.
12. Place the assembled sandwiches in the panini press.
13. Press down firmly and cook for 3-4 minutes until golden brown.
14. Remove the paninis when the cheese is completely melted and bread has deep grill marks.
15. Cut each panini diagonally and serve immediately.
Unbelievably crispy ciabatta gives way to tender, juicy steak in every bite. The provolone melts into every nook, creating that perfect cheese pull you can’t resist. Try dipping these in spicy mayo or serving with crispy sweet potato fries for the ultimate comfort meal.
Spicy Steak Noodle Soup
A bowl of pure comfort that’ll clear your sinuses and satisfy your soul. This spicy steak noodle soup comes together fast but tastes like it simmered all day. Get ready to slurp your way to happiness.
Ingredients
Steak – 8 oz
Rice noodles – 4 oz
Beef broth – 4 cups
Soy sauce – 2 tbsp
Sriracha – 1 tbsp
Garlic – 2 cloves
Ginger – 1 inch
Green onions – 2
Lime – 1
Instructions
1. Slice steak against the grain into thin strips.
2. Mince garlic and grate ginger.
3. Thinly slice green onions, separating white and green parts.
4. Heat a pot over medium-high heat for 1 minute.
5. Add steak strips and sear for 2 minutes until browned.
6. Push steak to one side, add white parts of green onions, garlic, and ginger.
7. Sauté for 30 seconds until fragrant.
8. Pour in beef broth and bring to a boil.
9. Reduce heat to medium and simmer for 5 minutes.
10. Add rice noodles and cook for 4 minutes until tender.
11. Stir in soy sauce and sriracha.
12. Squeeze juice from half the lime into the soup.
13. Cut remaining lime into wedges for serving.
14. Ladle soup into bowls and top with green onion greens.
Spicy, savory broth wraps around tender steak and slippery noodles in every spoonful. The lime brightens each bite while the heat builds gradually. Serve with extra sriracha for fire lovers or cool it down with a dollop of sour cream.
Steak and Egg Breakfast Burritos
Brace yourself for the ultimate breakfast upgrade that’ll make you ditch boring morning routines forever. These steak and egg burritos deliver serious protein power wrapped in a warm tortilla—perfect for meal prep or feeding a hungry crowd fast.
Ingredients
Flour tortillas – 4 large
Skirt steak – 1 lb
Eggs – 6 large
Shredded cheddar cheese – 1 cup
Vegetable oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the skirt steak completely dry with paper towels.
2. Season both sides of the steak evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
4. Cook the steak for 3-4 minutes per side until internal temperature reaches 130°F for medium-rare.
5. Transfer the steak to a cutting board and let it rest for 5 minutes—this keeps the juices inside.
6. While the steak rests, crack 6 eggs into a medium bowl and whisk until fully combined.
7. Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium heat.
8. Pour the whisked eggs into the skillet and let them set for 30 seconds without stirring.
9. Gently push the cooked edges toward the center with a spatula, creating soft curds.
10. Continue cooking for 2-3 minutes until the eggs are just set but still slightly moist.
11. Season the cooked eggs with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
12. Thinly slice the rested steak against the grain—this ensures tender, easy-to-chew pieces.
13. Warm the flour tortillas in a dry skillet for 15 seconds per side or until pliable.
14. Divide the sliced steak evenly among the center of each warmed tortilla.
15. Top the steak with equal portions of scrambled eggs.
16. Sprinkle ¼ cup shredded cheddar cheese over the eggs on each tortilla.
17. Fold the bottom edge of each tortilla up over the filling.
18. Fold the sides inward, then roll tightly away from you to form secure burritos.
Ready to devour? The tender steak pairs perfectly with fluffy eggs, while the melted cheese creates gooey pockets in every bite. For extra crunch, grill the assembled burritos in a pan until golden brown, or wrap in foil and freeze for instant breakfasts all week.
Steak and Pepper Pizza
Tired of boring pizza nights? Transform your dinner with steak and peppers piled high on crispy crust. This flavor-packed pie delivers restaurant quality in your own kitchen.
Ingredients
Pizza dough – 1 lb
Steak – 8 oz
Bell peppers – 2
Mozzarella cheese – 2 cups
Pizza sauce – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
2. Slice the steak against the grain into thin strips.
3. Cut the bell peppers into ¼-inch strips, removing seeds and membranes.
4. Heat 1 tablespoon of olive oil in a skillet over high heat.
5. Season the steak strips with ½ teaspoon salt and ¼ teaspoon black pepper.
6. Sear the steak for 2 minutes per side until browned but medium-rare.
7. Remove the steak from the skillet and set aside.
8. Add the remaining olive oil to the same skillet.
9. Sauté the pepper strips for 4-5 minutes until slightly softened.
10. Stretch the pizza dough on a floured surface to a 12-inch circle.
11. Spread the pizza sauce evenly over the dough, leaving a ½-inch border.
12. Sprinkle 1½ cups of mozzarella cheese over the sauce.
13. Arrange the sautéed peppers evenly across the pizza.
14. Distribute the seared steak strips over the peppers.
15. Top with the remaining ½ cup of mozzarella cheese.
16. Carefully transfer the pizza to the preheated baking surface.
17. Bake for 12-14 minutes until the crust is golden and cheese is bubbly.
18. Remove from the oven and let rest for 3 minutes before slicing.
Vibrant peppers and juicy steak create a satisfying chew against the crisp crust. Drizzle with chili oil for extra heat, or serve alongside a simple arugula salad to cut through the richness.
Mediterranean Flank Steak Pitas
Unleash your inner chef with these Mediterranean flank steak pitas—they’re the weeknight dinner hero you’ve been craving. Upgrade your basic wrap game with bold flavors that come together in minutes. Get ready to impress without the stress.
Ingredients
Flank steak – 1 lb
Pitas – 4
Plain Greek yogurt – ½ cup
Lemon juice – 2 tbsp
Garlic – 2 cloves
Cumin – 1 tsp
Paprika – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Instructions
1. Pat the flank steak completely dry with paper towels.
2. Mince 2 cloves of garlic finely.
3. Combine ½ cup Greek yogurt, 2 tbsp lemon juice, minced garlic, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper in a medium bowl.
4. Reserve ¼ cup of the yogurt mixture in a separate small bowl for serving.
5. Coat the flank steak thoroughly with the remaining yogurt marinade.
6. Marinate the steak at room temperature for 30 minutes.
7. Preheat a grill or grill pan to high heat (450°F).
8. Brush the grill grates lightly with 1 tbsp olive oil.
9. Grill the marinated flank steak for 5 minutes.
10. Flip the steak using tongs.
11. Grill for another 5 minutes until the internal temperature reaches 135°F for medium-rare.
12. Transfer the steak to a cutting board.
13. Let the steak rest for 10 minutes without cutting.
14. Warm 4 pitas on the cooler side of the grill for 30 seconds per side while the steak rests.
15. Slice the rested steak thinly against the grain at a 45-degree angle.
16. Brush the warmed pitas with the remaining 1 tbsp olive oil.
17. Divide the sliced steak evenly among the 4 pitas.
18. Drizzle each pita with the reserved yogurt sauce.
For maximum tenderness, always slice flank steak against the grain. The tangy yogurt marinade doubles as a creamy sauce—no extra prep needed. Letting the steak rest ensures juicy results every time. Feel the satisfying contrast of tender, herb-kissed steak against the soft, warm pita. The bright yogurt sauce cuts through the rich meat beautifully—try stacking them open-face style for Instagram-worthy presentation.
Conclusion
Leftover flank steak has never been more exciting! These 22 creative recipes transform your extras into delicious new meals your family will love. We hope you found inspiration for your next kitchen adventure. Try a recipe, leave a comment with your favorite, and don’t forget to share your creations by pinning this article on Pinterest. Happy cooking!
