20 Creative Leftover Ribeye Steak Recipes Delicious

Got leftover ribeye steak sitting in your fridge? Don’t let that juicy, flavorful cut go to waste! Whether you’re craving quick weeknight dinners, hearty comfort food, or something fresh and seasonal, we’ve got 20 mouthwatering ways to transform those steak scraps into delicious new meals. From sizzling stir-fries to loaded sandwiches, these creative recipes will make you glad you saved every last bite. Let’s dig in!

Ribeye Steak and Egg Breakfast Hash

This hearty breakfast hash turns last night’s ribeye into a morning masterpiece, with crispy potatoes and a runny egg to tie it all together.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium russet potato, diced into ½-inch cubes
• ½ cup diced yellow onion
• ½ cup diced red bell pepper
• 1 cup chopped cooked ribeye steak (about 6 oz)
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika
• 2 large eggs
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the diced potato and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Stir in the onion and bell pepper, cooking for another 3–4 minutes until softened. Add the ribeye, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp smoked paprika, tossing to combine.
3. Push the hash to one side of the skillet. Crack the eggs into the empty space, cover, and cook for 3–4 minutes until the whites are set but yolks are still runny.
4. Sprinkle with parsley and serve immediately, letting the creamy yolk mingle with the savory steak and crispy potatoes.

Tip: For extra-crispy potatoes, par-cook them in the microwave for 2 minutes before frying.

Leftover Ribeye Steak Tacos

Turn last night’s ribeye into today’s taco night hero—these juicy, flavor-packed tacos come together in just 15 minutes!

Ingredients

• 2 cups thinly sliced leftover ribeye steak
• 8 small corn tortillas
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup pico de gallo or salsa
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a skillet over medium-high. Add the steak, chili powder (1 tsp), cumin (1/2 tsp), garlic powder (1/2 tsp), and salt (1/4 tsp). Toss until warmed through and fragrant, about 3 minutes.
2. Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
3. Divide the steak among tortillas. Top with cotija cheese, cilantro, and pico de gallo. Serve with lime wedges for squeezing.

The smoky-spiced ribeye paired with bright lime and salty cotija makes these tacos irresistibly craveable—no one will guess they’re leftovers!

Tip: For extra crunch, char the tortillas directly over a gas flame for 10 seconds per side.

Ribeye Steak Fried Rice

This ribeye steak fried rice turns last night’s leftovers into a restaurant-worthy meal—rich, savory, and packed with juicy bites of steak.

Ingredients:

• 1 cup cooked and cooled jasmine rice (day-old works best)
• 8 oz ribeye steak, thinly sliced against the grain
• 2 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 1/2 tsp black pepper

Instructions:

1. In a bowl, toss the ribeye steak with 1 tbsp soy sauce and black pepper. Let sit for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the steak and sear for 1–2 minutes per side until browned but still pink inside. Transfer to a plate.
3. Reduce heat to medium, add the remaining 1 tbsp vegetable oil, and scramble the eggs until just set. Push to one side of the pan.
4. Add the peas and carrots, rice, remaining 1 tbsp soy sauce, oyster sauce, and sesame oil. Stir-fry for 3–4 minutes, breaking up clumps.
5. Return the steak and any juices to the pan, along with green onions. Toss everything together for 1 minute until heated through.

The magic here? Using ribeye’s marbled fat to infuse the rice with deep, beefy flavor—no takeout compares.

Tip: For extra texture, press the rice into the hot skillet and let it crisp for 1–2 minutes before stirring.

Steak and Cheese Stuffed Peppers

These hearty stuffed peppers pack all the flavors of a classic Philly cheesesteak into a veggie-packed, oven-baked dish—no sandwich required!

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 tbsp olive oil
• 1 lb flank steak, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 cup sliced cremini mushrooms
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Arrange pepper halves cut-side-up in a 9×13″ baking dish and lightly brush with 1 tbsp olive oil. Bake for 15 minutes to soften.
2. Meanwhile, cook flank steak in a large skillet over medium-high heat until browned, about 5 minutes. Transfer to a plate.
3. In the same skillet, sauté onion and mushrooms for 4 minutes. Add garlic, 1 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant. Return steak to skillet and toss.
4. Divide steak mixture among peppers. Top with provolone and Parmesan. Bake 10–12 minutes until cheese melts and bubbles.

The juicy steak and melty cheese contrast perfectly with the tender-crisp peppers—plus, they’re way less messy than a sandwich!

Tip: For extra flavor, stir 1/4 tsp smoked paprika into the steak mixture.

Ribeye Steak and Arugula Salad

Juicy ribeye meets peppery arugula in this hearty yet refreshing salad—perfect for when you want something satisfying but not heavy.

Ingredients:

• 1 (12 oz) ribeye steak, 1-inch thick
• 5 oz baby arugula
• 1/2 cup shaved Parmesan cheese
• 1/4 cup extra-virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt, plus extra for steak
• 1/2 tsp freshly cracked black pepper, plus extra for steak
• 1/2 tsp garlic powder

Instructions:

1. Season the steak: Pat the ribeye dry, then rub with 1 tbsp olive oil. Sprinkle generously with kosher salt, black pepper, and garlic powder on both sides.
2. Cook the steak: Heat a cast-iron skillet over high heat until smoking. Sear the steak for 4 minutes per side for medium-rare (or until desired doneness). Transfer to a cutting board and let rest for 5 minutes.
3. Make the dressing: Whisk together remaining 3 tbsp olive oil, balsamic vinegar, Dijon mustard, 1/2 tsp salt, and 1/2 tsp black pepper in a large bowl.
4. Assemble: Thinly slice the steak against the grain. Toss arugula with the dressing, then top with steak slices and shaved Parmesan.

The contrast of rich, savory steak with bright, tangy dressing and crisp arugula makes every bite exciting. Tip: For extra flavor, drizzle the steak juices from the cutting board over the salad just before serving.

Leftover Ribeye Steak Sandwich

Transform last night’s ribeye into a juicy, flavor-packed sandwich that feels like a whole new meal—no one will guess it’s leftovers!

Ingredients:

• 8 oz leftover ribeye steak, thinly sliced
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 slices provolone cheese
• 1 soft hoagie roll, toasted
• 1 tbsp mayonnaise
• 1/2 tsp Dijon mustard

Instructions:

1. Heat a skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter, then sauté onion for 5 minutes until softened.
2. Push onions to one side, add sliced ribeye, and sprinkle with 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Drizzle with 1 tsp Worcestershire sauce and cook for 2 minutes, just until heated through.
3. Layer steak and onions on the toasted hoagie roll, top with provolone cheese, and broil for 1–2 minutes until melted.
4. Mix 1 tbsp mayonnaise and 1/2 tsp Dijon mustard, then spread on the top bun before closing the sandwich.

The Worcestershire-glazed steak and melty provolone create a rich, savory bite, while the tangy mustard mayo cuts through the richness perfectly.

Tip: For extra crunch, pile on some arugula or pickled jalapeños after broiling.

Steak and Potato Hash

This hearty Steak and Potato Hash is the ultimate comfort breakfast—packed with crispy potatoes, tender steak, and a golden fried egg on top. It’s a one-pan wonder that’ll make any morning feel special.

• 1 lb russet potatoes, diced into ½-inch cubes
• 8 oz sirloin steak, thinly sliced
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 cloves garlic, minced
• 4 large eggs
• 2 tbsp chopped fresh parsley (for garnish)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for 12–15 minutes until golden and crisp. Season with ½ tsp salt and ¼ tsp black pepper.
2. Push potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil, then sauté the onion and bell pepper for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the steak to the skillet, sprinkling with the remaining ½ tsp salt, ¼ tsp black pepper, and ½ tsp smoked paprika. Cook for 4–5 minutes until the steak is browned.
4. Create 4 wells in the hash and crack an egg into each. Cover the skillet and cook for 3–4 minutes until the egg whites are set but yolks are still runny.
5. Garnish with fresh parsley and serve immediately.

The magic here? The crispy-edged potatoes soak up all the savory steak juices, while the runny yolks tie everything together. Tip: For extra crunch, leave the potatoes undisturbed for the first 5 minutes of cooking—this builds a golden crust!

Ribeye Steak Quesadillas

These ribeye steak quesadillas are a decadent twist on a weeknight favorite—juicy, tender steak meets melty cheese and crispy tortillas for a meal that feels indulgent but comes together fast.

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp butter

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season ribeye with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Cook steak for 2–3 minutes per side until browned but still pink inside. Transfer to a plate.
2. Wipe the skillet clean, then melt 1 tbsp butter over medium heat. Place one tortilla in the skillet and sprinkle with 1/2 cup cheese, half the steak, 1/4 cup red onion, and 2 tbsp cilantro. Top with another tortilla.
3. Cook for 2–3 minutes until the bottom is golden, then flip carefully and cook another 2 minutes until the cheese melts. Repeat with remaining ingredients.
4. Slice into wedges and serve immediately.

The smoky paprika and rich ribeye make these quesadillas feel restaurant-worthy, while the gooey cheese keeps them comforting. Tip: For extra crunch, press the quesadilla lightly with a spatula while cooking.

Steak and Mushroom Risotto

This creamy, savory risotto is a restaurant-worthy dish that’s surprisingly simple to make at home—perfect for impressing guests or treating yourself!

Ingredients:

• 1 lb ribeye steak, sliced into thin strips
• 8 oz cremini mushrooms, sliced
• 1 ½ cups Arborio rice
• 4 cups low-sodium beef broth, warmed
• ½ cup dry white wine
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the steak strips for 2–3 minutes per side until browned but still pink inside. Transfer to a plate and season with ½ tsp salt and ¼ tsp black pepper.
2. In the same skillet, melt 1 tbsp butter with the remaining 1 tbsp olive oil. Add the mushrooms and cook for 5 minutes until golden. Stir in the onion and garlic, cooking for 3 more minutes until soft.
3. Add the Arborio rice, toasting for 1 minute. Pour in the white wine, stirring until absorbed. Begin adding the warm broth ½ cup at a time, stirring frequently and waiting until each addition is absorbed before adding more (about 20 minutes total).
4. Once the rice is al dente and creamy, stir in the remaining 2 tbsp butter, Parmesan, ½ tsp salt, ¼ tsp black pepper, and thyme. Fold in the steak and any accumulated juices. Serve immediately.

The trick to this risotto’s deep flavor? Cooking the rice in the same pan as the steak and mushrooms—every bite is packed with umami richness.

Tip: For extra silkiness, stir in a splash of broth just before serving—it loosens the risotto to the perfect consistency.

Ribeye Steak Stir-Fry

This ribeye stir-fry is a quick, flavor-packed dinner that turns tender steak and crisp veggies into a restaurant-worthy meal in under 30 minutes.

Ingredients

• 1 lb ribeye steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a bowl, toss the ribeye with 1 tbsp soy sauce, oyster sauce, honey, garlic, and ginger. Let marinate 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the steak in a single layer and cook undisturbed for 2 minutes, then stir-fry 1 more minute until browned. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir-fry bell pepper and broccoli for 3 minutes until crisp-tender.
4. Return steak to the skillet. Add remaining 1 tbsp soy sauce and red pepper flakes (if using). Toss everything together for 1 minute until glossy.

The secret? Ribeye’s marbling keeps the steak juicy even at high heat, while the honey caramelizes into a sticky-sweet glaze. Serve over rice for a complete meal!

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

Leftover Ribeye Steak Pizza

Turn last night’s ribeye into a showstopping pizza with melty cheese, caramelized onions, and a crispy crust—it’s a steakhouse meal in slice form!

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1 tbsp olive oil, plus extra for brushing
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup thinly sliced leftover ribeye steak
• 1/4 cup caramelized onions
• 1/4 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 475°F. Lightly brush a baking sheet or pizza stone with 1 tbsp olive oil.
2. Stretch pizza dough into a 12-inch round on the prepared sheet. Brush edges lightly with olive oil.
3. Spread marinara sauce evenly over dough, leaving a 1/2-inch border. Sprinkle with mozzarella, then layer ribeye and caramelized onions on top. Season with 1/4 tsp garlic powder, 1/4 tsp red pepper flakes, salt, and black pepper.
4. Bake for 12–15 minutes until crust is golden and cheese bubbles. Let cool 2 minutes, then sprinkle with parsley.

The rich, beefy flavor of ribeye pairs perfectly with sweet onions and a kick of heat—no fancy tools required, just a craving for comfort!

Tip: For extra crispiness, preheat the baking sheet in the oven before adding the dough.

Steak and Blue Cheese Pasta

This rich, savory pasta pairs juicy steak with tangy blue cheese for a restaurant-worthy dish that comes together in under 30 minutes.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tbsp olive oil in a large skillet over high heat. Season steak with 1/2 tsp salt and black pepper. Sear for 2-3 minutes per side until browned but still pink inside. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and garlic; sauté 30 seconds until fragrant. Pour in heavy cream and remaining 1/2 tsp salt, simmering 2 minutes until slightly thickened.
4. Stir in blue cheese until melted. Toss with cooked pasta, adding reserved pasta water as needed to loosen the sauce. Fold in steak and any accumulated juices.
5. Garnish with parsley and serve immediately.

The magic here is how the creamy blue cheese sauce clings to every noodle while letting the steak shine—no fancy techniques required!

Tip: For extra depth, deglaze the steak pan with 1/4 cup red wine before adding the cream.

Ribeye Steak and Vegetable Soup

This hearty soup turns leftover ribeye into a rich, veggie-packed meal—perfect for chilly nights when you want something satisfying but fuss-free.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup cooked ribeye steak, cubed
• 1 cup baby spinach
• 1 tbsp Worcestershire sauce

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 minutes until softened.
2. Stir in 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper; cook for 1 minute until fragrant.
3. Pour in 4 cups beef broth and diced tomatoes (with juices). Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add ribeye steak and 1 tbsp Worcestershire sauce; simmer for 5 more minutes.
5. Stir in spinach and cook just until wilted, about 1 minute.

The tender ribeye adds a luxurious depth to this soup, while the Worcestershire sauce gives it a savory umami kick. Tip: For extra richness, stir in a pat of butter at the end!

Steak and Egg Breakfast Burrito

This hearty burrito packs juicy steak, fluffy scrambled eggs, and melty cheese into one handheld breakfast masterpiece—perfect for busy mornings or lazy weekend brunches.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb flank steak, thinly sliced
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 4 large eggs, beaten
• 1/4 cup shredded cheddar cheese
• 2 large flour tortillas (10-inch)
• 1/4 cup diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp hot sauce (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add flank steak, seasoning with 1/4 tsp salt, black pepper, and garlic powder. Cook for 3–4 minutes until browned but slightly pink inside. Transfer to a plate.
2. In the same skillet, add red bell pepper and sauté for 1 minute. Pour in beaten eggs and remaining 1/4 tsp salt, scrambling for 2–3 minutes until just set.
3. Warm tortillas in a dry skillet for 20 seconds per side. Divide steak, eggs, cheddar cheese, and cilantro between them. Drizzle with hot sauce if using.
4. Fold sides of each tortilla inward, then roll tightly into a burrito. Serve immediately or wrap in foil to keep warm.

The trick here? Cooking the steak first infuses the eggs with rich, savory flavor—no extra seasoning needed!

Tip: For crispier tortillas, toast the rolled burrito seam-side down in the skillet for 1–2 minutes.

Ribeye Steak and Caramelized Onion Flatbread

This flatbread is a showstopper—juicy ribeye meets sweet caramelized onions on crispy dough, perfect for a cozy night in or impressing guests.

Ingredients:

• 1 lb ribeye steak (about 1-inch thick)
• 1 large yellow onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 pre-made flatbread or naan (about 10-inch)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil and butter in a skillet over medium-low. Add onions, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until deeply golden. Remove from pan.
2. Season ribeye with remaining 1/4 tsp salt and black pepper. Sear in the same skillet over high heat for 3–4 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly against the grain.
3. Preheat oven to 400°F. Place flatbread on a baking sheet, sprinkle with mozzarella, then layer caramelized onions and steak. Bake for 8–10 minutes until cheese melts.
4. Garnish with fresh parsley before serving.

The magic here? The buttery onions balance the rich steak, while the flatbread stays crisp—no soggy bottoms!

Tip: For extra flavor, brush the flatbread with garlic butter before adding toppings.

Leftover Ribeye Steak Fajitas

Got leftover ribeye from last night’s dinner? Turn it into sizzling fajitas packed with bold, smoky flavor—no one will guess it’s a second-act meal!

Ingredients:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 8 oz leftover ribeye steak, thinly sliced against the grain
• Juice of 1/2 lime
• 6 small flour tortillas, warmed
• Fresh cilantro, avocado slices, and sour cream (for serving)

Instructions:

1. Heat olive oil and butter in a large skillet over medium-high heat. Add bell peppers and onion; cook for 5 minutes, stirring occasionally, until softened.
2. Add garlic, chili powder, smoked paprika, cumin, and salt. Cook for 1 minute until fragrant.
3. Toss in ribeye slices and lime juice; stir just until steak is warmed through (about 2 minutes—don’t overcook!).
4. Serve immediately in warm tortillas with cilantro, avocado, and sour cream.

The smoky spices and juicy ribeye make these fajitas taste like they came straight from a restaurant—not your fridge! The trick? Slicing the steak thin so it reheats perfectly without drying out.

Tip: For extra char, press the filled tortillas in a hot dry skillet for 30 seconds per side.

Steak and Sweet Potato Hash

This hearty hash is a one-pan wonder, combining juicy steak, caramelized sweet potatoes, and a smoky-sweet kick—perfect for lazy weekend brunches or easy weeknight dinners.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 medium sweet potatoes, diced into ½-inch cubes
• 1 small red bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 10 minutes until slightly softened.
2. Add the red bell pepper and onion, along with 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper. Cook for 5 more minutes until vegetables are tender.
3. Push the mixture to one side of the skillet. Add the remaining 1 tbsp olive oil and the flank steak. Sear for 3–4 minutes per side until browned and cooked to medium-rare.
4. Toss everything together, garnish with parsley, and serve hot.

The contrast of crispy-edged sweet potatoes and tender steak—tossed with smoky spices—makes this dish irresistibly satisfying. Tip: For extra richness, top with a fried egg before serving.

Ribeye Steak and Spinach Omelette

This hearty omelette turns last night’s steak into a luxurious breakfast—rich, savory, and packed with protein.

Ingredients:

• 2 tbsp unsalted butter, divided
• 1/2 cup diced cooked ribeye steak
• 1/4 cup chopped fresh spinach
• 3 large eggs
• 1 tbsp whole milk
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 cup shredded cheddar cheese

Instructions:

1. Melt 1 tbsp butter in an 8-inch nonstick skillet over medium heat. Add the ribeye steak and cook for 1–2 minutes until warmed. Stir in the spinach and cook just until wilted, about 30 seconds. Transfer to a plate.
2. Whisk together the eggs, milk, salt, and pepper until fully combined.
3. Melt the remaining 1 tbsp butter in the same skillet over medium-low heat. Pour in the egg mixture, tilting the pan to spread evenly. Let cook undisturbed for 1 minute.
4. Sprinkle the steak-spinach mixture and cheddar cheese over one half of the omelette. Fold the other half over the filling and cook for 1 more minute until the cheese melts.

The ribeye’s marbled fat keeps every bite juicy, while the sharp cheddar ties it all together—no steakhouse reservation required.

Tip: For extra fluffiness, let the eggs sit at room temperature for 10 minutes before whisking.

Steak and Avocado Salad

This hearty salad combines juicy steak, creamy avocado, and a zesty lime dressing for a meal that’s satisfying but still fresh.

Ingredients:

• 1 lb flank steak (or skirt steak)
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 6 cups mixed greens (romaine, arugula, or spinach)
• 1 large avocado, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 cup cilantro, chopped

Instructions:

1. Season the steak: Pat steak dry and rub with 1/2 tsp kosher salt and 1/2 tsp black pepper.
2. Cook the steak: Heat 1 tbsp olive oil in a skillet over medium-high. Sear steak for 4–5 minutes per side for medium-rare (135°F internal temp). Let rest 5 minutes, then slice thinly against the grain.
3. Make the dressing: Whisk together lime juice, honey, remaining 1 tbsp olive oil, and 1/2 tsp kosher salt.
4. Assemble: Toss greens with half the dressing. Top with steak, avocado, red onion, and cilantro. Drizzle with remaining dressing.

The contrast of warm steak, cool avocado, and tangy lime makes every bite exciting. Tip: For extra crunch, add toasted pepitas or crushed tortilla chips!

Ribeye Steak and Brie Panini

This indulgent sandwich turns leftover steak into a gourmet lunch with melty brie and a punchy garlic-herb butter.

Ingredients:

• 1 tbsp salted butter, softened
• 1 small garlic clove, minced
• 1 tsp chopped fresh thyme
• 2 slices sourdough bread (½” thick)
• 4 oz cooked ribeye steak, thinly sliced
• 2 oz brie cheese, rind removed and sliced
• 1 tbsp fig jam
• 1 tsp olive oil

Instructions:

1. In a small bowl, mix 1 tbsp salted butter, 1 small minced garlic clove, and 1 tsp chopped thyme.
2. Spread garlic-herb butter on one side of each sourdough slice. Flip one slice and spread 1 tbsp fig jam on the unbuttered side.
3. Layer sliced ribeye and brie over the jam, then top with the second bread slice (buttered side out).
4. Heat a skillet over medium-low. Brush outsides of sandwich with 1 tsp olive oil. Cook 3-4 minutes per side, pressing down with a spatula, until golden and cheese melts.

The contrast of juicy steak, gooey brie, and sweet fig jam makes this panini feel restaurant-worthy—yet it comes together in minutes. Tip: For extra crunch, grill the bread in a panini press or under a heavy cast-iron skillet.

Conclusion

With these 20 creative leftover ribeye recipes, you’ll never let a delicious steak go to waste! From hearty stir-fries to savory tacos, there’s something for every craving. We hope you find a new favorite—give them a try and let us know which one you love most. Don’t forget to share this roundup with fellow foodies on Pinterest. Happy cooking!