3 Recipes You Can Make With Leftover Steak

Ingredients

• 2.5 lb Ribeye Steak (overcooked) (Trimmed, rested 6‑7 min, then sliced as directed for each dish)
• 3 tbsp Dark Soy Sauce (For Mongolian Beef sauce)
• 1 tbsp White Vinegar (For Mongolian Beef sauce)
• 2 tbsp Light Brown Sugar (Dissolve in sauce)
• 0.25 cup Cornstarch (Coat steak strips for Mongolian Beef)
• 1 tbsp Avocado Oil (High‑smoke‑point oil for stir‑fry)
• 2 tsp Beef Fat (saved from steak pan) (Adds flavor to Mongolian Beef and cheesesteak)
• 1 tsp Dried Chili Flakes (Optional, for heat in Mongolian Beef)
• 1 tsp Garlic, minced (For Mongolian Beef)
• 1 tsp Ginger, minced (For Mongolian Beef)
• 0.5 tsp Black Pepper (Season Mongolian Beef)
• 4 stalks Green Onions (Sliced; garnish for Mongolian Beef and ramen)
• 1 tsp Sesame Seeds (Garnish for Mongolian Beef)
• 2 cup Cooked White Rice (Serve with Mongolian Beef)
• 2 packs Instant Ramen Noodles (Any brand; cook per package)
• 2 tbsp Mayonnaise (Creates creamy ramen sauce)
• 1 packet Ramen Seasoning Packet (or chili oil) (Adds flavor/spice to ramen sauce)
• 2 pieces Soft‑Boiled Egg (Boiled 7 min, shocked in ice water)
• 1 tsp Everything Bagel Seasoning (Finish ramen)
• 1.5 cup Milk (whole) (Base for cheese sauce (whiz))
• 1 cup Sharp Cheddar Cheese (Shredded for cheese sauce)
• 4 slices Processed American Cheese Slices (Adds meltiness to cheese sauce)
• 0.25 tsp Salt (Season cheese sauce)
• 4 pieces Hoagie Rolls (For Philly cheesesteak sandwiches)
• 1 piece Onion, large (Thinly sliced for cheesesteak)

Instructions

1. Rest and Slice the Overcooked Steak

   Let the ribeye steaks rest on a plate for 6‑7 minutes, then slice one portion into ¼‑inch strips for Mongolian Beef, another portion into very thin strips for ramen, and the remaining portion into thin bite‑size pieces for the cheesesteak.

   Time: PT7M

2. Prepare Mongolian Beef Sauce

   In a small bowl whisk together dark soy sauce, white vinegar, and light brown sugar until the sugar dissolves. Set aside.

   Time: PT5M

3. Coat Beef Strips with Cornstarch

   Place the sliced steak strips in a bowl, sprinkle cornstarch over them, and toss until evenly coated. Shake off excess.

   Time: PT3M

4. Sear Mongolian Beef

   Heat a large skillet over medium‑high heat. Add 1 tbsp avocado oil and 2 tsp saved beef fat. When the oil is shimmering, add the coated beef strips in a single layer. Cook 2 min, flip, then cook another 2 min until both sides are golden‑brown and crisp.

   Time: PT6M

   Temperature: Medium‑high

5. Add Aromatics

   Push the beef to one side, add a little more oil if needed, then add dried chili flakes, minced garlic, and minced ginger. Stir‑fry for 2 minutes until fragrant and lightly browned.

   Time: PT2M

   Temperature: Medium‑high

6. Combine Sauce and Finish

   Add the prepared sauce, the beef drippings saved from resting, and a pinch of black pepper. Bring to a boil, then return the beef strips to the pan. Cook 1 minute, allowing the cornstarch to thicken the sauce and coat the meat.

   Time: PT3M

   Temperature: High

7. Serve Mongolian Beef

   Serve the glossy beef over cooked white rice, garnished with sliced green onions and sesame seeds.

   Time: PT2M

8. Cook Ramen Noodles

   Bring 4 cups water to a rolling boil in a pot. Add the instant ramen noodles and cook according to package directions (usually 3‑4 minutes). Drain and set aside, reserving ¼ cup of the cooking water.

   Time: PT5M

   Temperature: Boiling

9. Make Ramen Creamy Sauce

   In a mixing bowl whisk together mayonnaise, the reserved noodle water, the ramen seasoning packet (or chili oil), minced garlic, and a splash of soy sauce if desired until smooth.

   Time: PT3M

10. Assemble Ramen Bowl

    Return the cooked noodles to the pot, pour the creamy sauce over them, and toss to coat. Add the thinly sliced steak pieces, a halved soft‑boiled egg, sliced green onions, and sprinkle everything bagel seasoning on top.

    Time: PT4M

    Temperature: Low

11. Prepare Cheese Sauce (Whiz)

    In a saucepan, heat 1.5 cup milk over medium‑low until steaming (do not boil). Gradually whisk in shredded sharp cheddar followed by American cheese slices, stirring constantly until fully melted and smooth. Add a pinch of salt, then remove from heat.

    Time: PT5M

    Temperature: Medium‑low

12. Cook Onions and Steak for Cheesesteak

    In the same skillet used earlier, add 2 tbsp beef fat and a splash of oil. Add sliced onion, season with a pinch of salt, and sauté 5 minutes until softened. Push onions to the side, add the remaining thin steak pieces, and cook 5 minutes, stirring occasionally, until just heated through.

    Time: PT10M

    Temperature: Medium

13. Assemble Philly Cheesesteak

    Slice hoagie rolls lengthwise, toast lightly if desired, then spread a generous layer of the cheese sauce inside each roll. Fill with the steak‑onion mixture, and top with extra cheese sauce if you like.

    Time: PT3M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ribeye Steak (overcooked): Sirloin steak, New York strip
• Instead of Dark Soy Sauce: Regular soy sauce
• Instead of White Vinegar: Apple cider vinegar (slightly sweeter)
• Instead of Light Brown Sugar: Honey, white sugar
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Avocado Oil: Canola oil, vegetable oil
• Instead of Beef Fat (saved from steak pan): Butter, lard
• Instead of Dried Chili Flakes: Fresh chilies, minced
• Instead of Garlic, minced: Garlic powder (1/4 tsp)
• Instead of Ginger, minced: Ground ginger (1/4 tsp)
• Instead of Black Pepper: White pepper
• Instead of Green Onions: Chives
• Instead of Sesame Seeds: Toasted pumpkin seeds
• Instead of Cooked White Rice: Cauliflower rice (low‑carb)
• Instead of Instant Ramen Noodles: Dry spaghetti (break into short pieces)
• Instead of Mayonnaise: Greek yogurt (for lighter version)
• Instead of Ramen Seasoning Packet (or chili oil): Soy sauce + sriracha
• Instead of Soft‑Boiled Egg: Hard‑boiled egg
• Instead of Everything Bagel Seasoning: Sesame‑seed blend
• Instead of Milk (whole): 2% milk, unsweetened almond milk (less creamy)
• Instead of Sharp Cheddar Cheese: Monterey Jack
• Instead of Processed American Cheese Slices: Velveeta
• Instead of Salt: Sea salt
• Instead of Hoagie Rolls: Sub rolls, ciabatta halves
• Instead of Onion, large: Sweet onion

Equipment Needed

• Cutting Board
• Chef’s Knife
• Mixing Bowls
• Whisk
• Measuring Spoons
• Large Skillet or Frying Pan (stainless steel)
• Saucepan (for rice)
• Pot for boiling noodles
• Colander
• Spatula or Tongs
• Grater
• Ice Bath Bowl (optional)
• Plate for resting steak (optional)

Critical Steps — Do Not Skip

• Saving the beef fat from the overcooked steak for flavor
• Coating the beef strips with cornstarch for crispness
• Thickening the Mongolian Beef sauce by returning the cornstarch‑coated meat to the boil
• Making the cheese sauce without letting it curdle
• Using the residual heat of the ramen broth to gently warm the steak slices

Chef Tips from the Video

• Save every drop of beef fat – it’s liquid gold for flavor.
• Resting the steak before slicing prevents further moisture loss.
• For extra crunch, double‑coat the beef strips with cornstarch and fry twice.

Troubleshooting

Storage

Refrigerator: Store each dish in airtight containers for up to 3 days.

Freezer: Mongolian Beef freezes well for up to 2 months; thaw before reheating. Ramen and cheesesteak are best fresh.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Mongolian Beef sauce and keep refrigerated; reheat with the beef.
• Cook rice ahead of time and store in the fridge.
• Cheese sauce can be made up to 2 hours ahead; keep warm over low heat.

Frequently Asked Questions