20 Budget-Friendly Cheap Steak Recipes Irresistible

Craving juicy, flavorful steak without breaking the bank? You’re in luck! We’ve rounded up 20 budget-friendly cheap steak recipes that deliver big on taste without emptying your wallet. From quick weeknight dinners to hearty comfort food favorites, these dishes prove that delicious meals don’t need to cost a fortune. Get ready to fire up the skillet—your next irresistible steak feast starts here!

Garlic Butter Pan-Seared Steak

This juicy, garlicky steak comes together in minutes but tastes like a restaurant-quality splurge—perfect for impressing a date or treating yourself on a weeknight.

Ingredients:

• 1 (1-inch thick) ribeye or New York strip steak (about 12 oz)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1 tbsp olive oil

Instructions:

1. Pat the steak dry with paper towels, then season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high until shimmering. Add the steak and cook undisturbed for 4 minutes, or until a deep brown crust forms.
3. Flip the steak, then immediately add 2 tbsp butter, 3 smashed garlic cloves, and 2 thyme sprigs to the skillet. Tilt the pan slightly and spoon the foaming butter over the steak continuously for 3–4 minutes for medium-rare (130°F internal temperature).
4. Transfer the steak to a cutting board and let rest for 5 minutes before slicing against the grain.

The magic here? Basting the steak in garlic-thyme butter creates a glossy, herb-packed crust while keeping the interior irresistibly tender.

Tip: For even browning, press the steak gently with a spatula for the first 30 seconds of cooking—this helps maximize contact with the hot pan.

Skillet Steak with Mushroom Gravy

Nothing beats a juicy steak smothered in rich, savory mushroom gravy—this one-pan wonder is pure comfort food magic.

Ingredients

• 2 (8-oz) ribeye or sirloin steaks, 1-inch thick
• 1/2 tsp kosher salt, plus extra for seasoning
• 1/2 tsp black pepper, plus extra for seasoning
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 tsp Worcestershire sauce
• 1/4 cup heavy cream
• 1 tbsp chopped fresh parsley

Instructions

1. Pat steaks dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear steaks for 4–5 minutes per side for medium-rare (135°F internal temperature). Transfer to a plate and tent with foil.
2. In the same skillet, melt butter over medium heat. Add mushrooms and cook for 5 minutes until browned. Stir in garlic and cook for 30 seconds until fragrant.
3. Sprinkle flour over mushrooms and stir for 1 minute. Slowly whisk in beef broth and Worcestershire sauce, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low, stir in heavy cream, and simmer for 2 minutes. Season with 1/2 tsp salt and 1/2 tsp black pepper. Return steaks to the skillet, spooning gravy over them. Garnish with parsley.

The silky gravy clings to every bite of steak, and the mushrooms add an earthy depth that makes this dish feel restaurant-worthy.

Tip: For extra flavor, deglaze the skillet with a splash of red wine before adding the broth.

Simple Soy Sauce Marinated Steak

This juicy, savory steak gets its deep flavor from a quick soy-based marinade—perfect for weeknights when you want something fuss-free but packed with umami.

Ingredients:

• 1/4 cup soy sauce (low-sodium works too)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1.5 lbs flank steak or skirt steak

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp black pepper.
2. Place the steak in a shallow dish or resealable bag, pour the marinade over it, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Heat 1 tbsp vegetable oil in a cast-iron skillet over medium-high heat. Remove the steak from the marinade (shake off excess) and cook for 4–5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. Let the steak rest for 5 minutes before slicing thinly against the grain.

The honey caramelizes beautifully in the pan, giving the steak a glossy, slightly sweet crust that balances the salty marinade. Tip: For extra tenderness, score the steak lightly with a knife before marinating.

Grilled Steak with Chimichurri Sauce

Juicy grilled steak gets a vibrant upgrade with fresh, herby chimichurri—a match made in flavor heaven.

Ingredients:

• 1.5 lbs flank steak (or skirt steak)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup packed fresh parsley leaves
• 1/4 cup packed fresh cilantro leaves
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Prep the steak: Pat steak dry, then rub with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp olive oil. Let sit at room temperature for 30 minutes.
2. Make chimichurri: In a food processor, pulse 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes until finely chopped but not puréed. Set aside.
3. Grill: Heat grill to high (450–500°F). Cook steak for 4–5 minutes per side for medium-rare (130°F internal), then rest for 10 minutes.
4. Slice and serve: Cut steak against the grain into thin strips and drizzle generously with chimichurri.

The bright, garlicky sauce cuts through the richness of the steak, making every bite feel like a celebration. Tip: For extra flavor, spoon leftover chimichurri over roasted potatoes or grilled veggies.

Cheap Steak Tacos with Lime Crema

These budget-friendly steak tacos pack a punch with zesty lime crema and tender, well-seasoned meat—perfect for a quick weeknight win.

Ingredients:

• 1 lb flank steak or skirt steak, thinly sliced against the grain
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. In a bowl, toss the steak with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high. Cook the steak for 3–4 minutes per side until browned but still slightly pink inside. Transfer to a plate.
3. In a small bowl, whisk together the sour cream and 1 tbsp lime juice to make the crema.
4. Assemble tacos: Layer warmed tortillas with steak, red onion, and cilantro. Drizzle with lime crema and serve with lime wedges.

The lime crema cuts through the rich steak and spices, making every bite bright and balanced—no fancy cuts required!

Tip: For extra tender meat, let the seasoned steak sit at room temperature for 15 minutes before cooking.

Steak and Onion Stir-Fry

This quick stir-fry delivers big flavor with tender steak and caramelized onions—perfect for busy weeknights when you want something hearty but fuss-free.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 large yellow onions, thinly sliced
• 2 tbsp vegetable oil, divided
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced (for garnish)

Instructions:

1. In a small bowl, whisk together soy sauce (3 tbsp), brown sugar (1 tbsp), garlic, ginger, black pepper (1/2 tsp), and red pepper flakes (1/2 tsp, if using). Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add onions and cook for 4–5 minutes, stirring occasionally, until softened and lightly charred. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sear steak in a single layer for 2 minutes per side until browned but still pink inside.
4. Return onions to the skillet. Pour in the sauce and toss to coat. In a small bowl, mix cornstarch (1 tbsp) with water (2 tbsp), then stir into the pan. Cook for 1–2 minutes until the sauce thickens.
5. Garnish with green onions and serve immediately over rice.

The magic here is the balance of sweet soy glaze clinging to crispy-edged steak and onions—no takeout can compete!

Tip: Freeze the steak for 20 minutes before slicing; it’ll make thin cuts effortless.

Balsamic Glazed Steak Bites

These juicy steak bites are coated in a sweet-tangy balsamic glaze—perfect for a quick weeknight dinner or an impressive appetizer.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season steak cubes with salt and black pepper, then add to the skillet in a single layer. Sear for 2–3 minutes per side until browned but still pink inside. Transfer to a plate.
2. In the same skillet, reduce heat to medium and add balsamic vinegar, honey, and minced garlic. Simmer for 3–4 minutes, stirring often, until slightly thickened.
3. Stir in butter until melted, then return steak bites to the skillet. Toss to coat evenly and cook for 1 more minute to warm through.
4. Sprinkle with fresh parsley and serve immediately.

The glaze caramelizes into a glossy, restaurant-worthy finish, balancing the rich steak with just the right touch of sweetness. Tip: For extra flavor, let the steak marinate in the balsamic mixture for 30 minutes before cooking.

Slow Cooker Steak Fajitas

These tender, flavor-packed steak fajitas practically make themselves—just let your slow cooker do the work while you prep the toppings!

Ingredients:

• 1.5 lbs flank steak, sliced against the grain into ½-inch strips
• 2 bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup lime juice (about 2 limes)
• ¼ cup chopped fresh cilantro
• 8 small flour tortillas, warmed

Instructions:

1. In a large bowl, toss the steak strips with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Layer the sliced bell peppers and onion in the bottom of a 6-quart slow cooker, then scatter the minced garlic on top. Arrange the seasoned steak strips over the vegetables.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the steak is fork-tender.
4. Stir in ¼ cup lime juice and ¼ cup chopped cilantro just before serving. Spoon the mixture into warm tortillas.

The slow cooking melds the smoky spices with the bright lime and cilantro for a punchy, restaurant-worthy filling—no skillet required!

Tip: For extra charred flavor, broil the cooked steak and veggies on a sheet pan for 2-3 minutes before serving.

Steak and Potato Hash

This hearty steak and potato hash is a one-pan wonder, packing crispy potatoes, tender beef, and caramelized onions into a breakfast (or dinner!) you’ll crave.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes
• 1 medium yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for 12–15 minutes until golden and crisp. Sprinkle with ½ tsp salt and ¼ tsp black pepper while cooking.
2. Push potatoes to one side of the skillet. Add remaining 1 tbsp olive oil, then the steak, ½ tsp salt, ¼ tsp black pepper, and ½ tsp smoked paprika. Sear for 3–4 minutes until browned but still pink inside. Transfer steak to a plate.
3. In the same skillet, add onions and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
4. Return potatoes and steak to the skillet, tossing everything together. Cook for 2 more minutes to heat through. Garnish with parsley.

The magic here? The steak stays juicy while the potatoes get ultra-crispy—no soggy spuds allowed!

Tip: For extra richness, top with a fried egg or a drizzle of hot sauce.

Cheap Steak Sandwich with Caramelized Onions

This hearty sandwich turns budget-friendly steak into a melt-in-your-mouth meal, thanks to slow-cooked onions and a punchy garlic mayo.

Ingredients:

• 1 lb flank steak or skirt steak, thinly sliced against the grain
• 2 large yellow onions, thinly sliced
• 4 hoagie rolls, lightly toasted
• 2 tbsp olive oil, divided
• 2 tbsp butter
• 1 tsp brown sugar
• 1/2 tsp salt, plus extra for seasoning steak
• 1/4 tsp black pepper, plus extra for seasoning steak
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce

Instructions:

1. Caramelize the onions: Heat 1 tbsp olive oil and butter in a large skillet over medium-low heat. Add onions, brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 25–30 minutes until deeply golden and jammy. Transfer to a bowl.
2. Make the garlic mayo: Mix mayonnaise and minced garlic in a small bowl; set aside.
3. Cook the steak: Pat steak dry and season generously with salt and pepper. Heat remaining 1 tbsp olive oil in the same skillet over high heat. Sear steak for 2–3 minutes per side until browned but still pink inside. Drizzle with Worcestershire sauce during the last 30 seconds.
4. Assemble: Spread garlic mayo on toasted rolls, pile high with steak and caramelized onions.

The magic here? The onions’ sweetness balances the steak’s savoriness, while the garlic mayo adds a creamy kick—no fancy cuts required.

Tip: Freeze the steak for 20 minutes before slicing to make thin cuts easier.

Pepper Crusted Pan-Fried Steak

This bold, peppery steak is a weeknight hero—crusted with cracked black pepper for a punchy bite and seared to juicy perfection.

Ingredients:

• 2 (1-inch thick) ribeye or strip steaks (about 12 oz each)
• 2 tbsp coarsely cracked black pepper
• 1 tbsp kosher salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, lightly smashed
• 2 sprigs fresh thyme

Instructions:

1. Season the steaks: Pat steaks dry with paper towels. Press 1 tbsp cracked black pepper and ½ tbsp kosher salt onto each side of the steaks, coating evenly.
2. Sear: Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add steaks and cook undisturbed for 4 minutes per side for medium-rare (130°F internal temperature).
3. Baste: Reduce heat to medium. Add butter, garlic, and thyme to the skillet. Tilt the pan and spoon the foaming butter over the steaks for 1 minute.
4. Rest: Transfer steaks to a plate, tent loosely with foil, and let rest 5 minutes before slicing.

The crackle of black pepper forms a crave-worthy crust, while the garlic-thyme butter adds just enough richness to balance the heat. Tip: For extra flavor, let the seasoned steaks sit at room temperature for 30 minutes before cooking.

Steak and Veggie Skewers

These juicy steak and veggie skewers are a foolproof crowd-pleaser—perfect for backyard grilling or a quick weeknight dinner with minimal cleanup.

Ingredients:

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into 1-inch chunks
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper. Add steak cubes and toss to coat. Let marinate for 15 minutes at room temperature.
2. Thread steak, bell pepper, zucchini, and red onion alternately onto skewers (if using wooden skewers, soak them in water for 30 minutes first).
3. Preheat grill to medium-high (about 400°F). Grill skewers for 3–4 minutes per side, turning once, until steak is medium-rare (or to your preference) and veggies are lightly charred.

The smoky paprika marinade caramelizes beautifully on the grill, giving these skewers a restaurant-worthy depth of flavor with zero fuss.

Tip: For extra tenderness, use flat metal skewers—they grip the ingredients better and prevent spinning!

Beef Steak with Garlic Herb Butter

Nothing beats a juicy steak topped with melting garlic herb butter—it’s a simple trick that feels downright luxurious.

Ingredients:

• 2 (1-inch thick) ribeye or New York strip steaks (about 12 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp chopped fresh thyme

Instructions:

1. Let steaks sit at room temperature for 30 minutes. Pat dry, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat a cast-iron skillet over high heat until smoking. Add 1 tbsp olive oil, then sear steaks for 4–5 minutes per side for medium-rare (135°F internal temperature). Transfer to a plate and let rest for 5 minutes.
3. While the steaks rest, mix 4 tbsp softened butter, 2 cloves minced garlic, 1 tbsp parsley, and 1/2 tsp thyme in a small bowl until combined.
4. Slice steaks against the grain and top each with a generous dollop of garlic herb butter, letting it melt over the hot meat.

The herb butter melts into every nook, adding a rich, garlicky finish that turns a weeknight steak into something special.

Tip: For extra flavor, spoon the buttered pan drippings over the sliced steak before serving.

Steak and Rice Bowl with Teriyaki Sauce

This steak and rice bowl is a hearty, flavor-packed meal that comes together in under 30 minutes—perfect for busy weeknights when you crave something satisfying.

Ingredients:

• 1 cup uncooked white rice
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes (optional)
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook the rice according to package instructions. Keep warm.
2. In a small saucepan, combine 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp mirin, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes (if using). Simmer over medium heat for 3–4 minutes until slightly thickened. Set aside.
3. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add steak in a single layer and cook for 2–3 minutes per side until browned. Transfer to a plate.
4. Reduce heat to medium, add 1 tbsp vegetable oil and shredded carrots. Sauté for 2 minutes until slightly softened.
5. Divide rice among bowls, top with steak and carrots. Drizzle with teriyaki sauce and garnish with green onions and sesame seeds.

The magic here is the quick homemade teriyaki—just sweet enough with a punch of garlic and ginger that clings perfectly to the tender steak.

Tip: For extra flavor, let the steak marinate in half the teriyaki sauce for 15 minutes before cooking.

Cheap Steak Salad with Balsamic Dressing

This hearty steak salad proves you don’t need expensive cuts to make a satisfying meal—just a hot skillet and a tangy-sweet dressing to bring it all together.

Ingredients:

• 1 lb sirloin steak (or flank steak), patted dry
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 tbsp olive oil
• 6 cups mixed greens (romaine, spinach, or arugula)
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup crumbled blue cheese or feta (optional)
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• ¼ cup extra-virgin olive oil

Instructions:

1. Season the steak: Rub steak with ½ tsp salt and ½ tsp black pepper.
2. Sear the steak: Heat 1 tbsp olive oil in a skillet over high heat. Cook steak 3–4 minutes per side for medium-rare (130°F internal temp). Transfer to a cutting board; let rest 5 minutes.
3. Make the dressing: Whisk balsamic vinegar, honey, Dijon, ¼ cup olive oil, and remaining ½ tsp salt in a small bowl.
4. Assemble: Toss greens, tomatoes, and red onion with half the dressing. Slice steak thinly against the grain; arrange over salad. Drizzle with remaining dressing and sprinkle with cheese if using.

The magic here? The balsamic’s acidity balances the steak’s richness, while the quick sear keeps cheaper cuts tender. Tip: For extra flavor, marinate the steak in 2 tbsp of the dressing for 30 minutes before cooking.

Steak and Egg Breakfast Skillet

This hearty skillet combines juicy steak, crispy potatoes, and runny eggs for a breakfast that’ll keep you full all morning—no fancy skills required!

Ingredients:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 cup diced Yukon Gold potatoes (1/2-inch cubes)
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 lb sirloin steak, thinly sliced
• 1/4 tsp garlic powder
• 4 large eggs
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil and butter in a 10-inch cast-iron skillet over medium heat. Add potatoes, 1/4 tsp salt, and black pepper. Cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push potatoes to one side of the skillet. Add steak and sprinkle with garlic powder and remaining 1/4 tsp salt. Cook for 3–4 minutes, flipping once, until browned but slightly pink inside.
3. Make 4 small wells in the mixture and crack an egg into each. Cover the skillet and cook for 4–5 minutes, or until whites are set but yolks are still runny.
4. Sprinkle with parsley and serve hot straight from the skillet.

The magic here? The steak juices mingle with the potatoes as everything cooks together, giving the dish a rich, savory depth. Tip: For extra crispiness, press the potatoes lightly with a spatula while cooking.

Steak and Bell Pepper Stir-Fry

This quick stir-fry delivers juicy steak and crisp-tender peppers in a savory-sweet sauce—perfect for busy weeknights when you want big flavor fast.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil, divided
• 2 bell peppers (any color), sliced into strips
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chopped green onions

Instructions

1. In a bowl, toss the steak with 1 tbsp soy sauce, cornstarch, and honey until coated. Let sit 10 minutes.
2. Heat 1 tbsp oil in a large skillet or wok over high heat. Add the steak in a single layer and cook undisturbed for 2 minutes until browned. Flip and cook 1 more minute, then transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté bell peppers for 3 minutes until slightly softened. Stir in garlic, ginger, and red pepper flakes (if using); cook 30 seconds until fragrant.
4. Return steak to the skillet with remaining 1 tbsp soy sauce. Toss everything together for 1 minute until glossy and heated through. Sprinkle with green onions.

The cornstarch-marinated steak stays extra tender, while the honey caramelizes into a sticky glaze that clings to every bite. Serve over rice to soak up the sauce!

Tip: Freeze the steak for 20 minutes before slicing—it makes thin cuts much easier.

Grilled Steak with Garlic Parmesan Butter

This juicy grilled steak gets a luxurious upgrade with a melt-in-your-mouth garlic Parmesan butter that’s bursting with savory flavor.

Ingredients:

• 2 (1-inch thick) ribeye or New York strip steaks
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat grill to high heat (450–500°F). Pat steaks dry and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
2. Grill steaks for 4–5 minutes per side for medium-rare (135°F internal temp), or until desired doneness. Transfer to a plate and let rest for 5 minutes.
3. While the steak rests, mix 1/2 cup softened butter, 3 cloves minced garlic, 1/4 cup Parmesan, 1 tbsp parsley, and 1/2 tsp red pepper flakes (if using) in a small bowl until well combined.
4. Slice steak against the grain and top each portion with a generous dollop of the garlic Parmesan butter. Serve immediately.

The butter melts into every crevice of the steak, creating a rich, garlicky glaze that’s impossible to resist. Tip: For extra flavor, rub the steaks with a halved garlic clove before grilling.

Steak and Pasta with Creamy Alfredo Sauce

This steak and pasta dish is a restaurant-worthy meal that comes together in under 30 minutes—perfect for busy weeknights when you want something indulgent yet effortless.

Ingredients:

• 8 oz fettuccine pasta
• 1 lb sirloin steak, sliced into thin strips
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak strips and cook for 3–4 minutes until browned but still slightly pink inside. Remove and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil and butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Stir in the Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) until the sauce is smooth and slightly thickened, about 2–3 minutes.
5. Add the cooked pasta and steak to the skillet, tossing to coat everything in the creamy Alfredo sauce. Garnish with fresh parsley and serve immediately.

The secret to this dish? The steak juices mingle with the garlicky Alfredo sauce, creating a rich, savory depth that’s downright addictive.

Tip: For extra tenderness, let the steak sit at room temperature for 15 minutes before slicing and cooking.

Cheap Steak and Veggie Soup

This hearty soup turns budget-friendly steak into a comforting bowl of goodness, packed with tender veggies and rich flavor—no fancy cuts required!

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 2 cups chopped kale (stems removed)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add the steak and cook until browned, about 3 minutes per side. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the pot. Sauté the onion, carrots, and celery for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Pour in the beef broth and diced tomatoes (with juices). Add the thyme, smoked paprika, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Return the steak (and any juices) to the pot. Stir in the kale and simmer for another 5 minutes until wilted.

The smoky paprika and tender steak make this soup feel indulgent, while the kale adds a fresh bite—perfect for turning pantry staples into something special.

Tip: Freeze leftovers in individual portions for quick lunches (the flavors deepen overnight!).

Conclusion

With these 20 budget-friendly steak recipes, you can enjoy delicious, hearty meals without breaking the bank! Whether you’re grilling, pan-searing, or slow-cooking, there’s something here for every home cook. Give these recipes a try, and don’t forget to leave a comment with your favorite—we’d love to hear how it turned out! Share the love by pinning this article for later. Happy cooking!