17 Delicious Shaved Steak Recipes Amazing

Oh, the joys of shaved steak! Whether you’re whipping up a quick weeknight dinner or indulging in some hearty comfort food, these 17 delicious recipes are sure to inspire. From sizzling stir-fries to mouthwatering sandwiches, we’ve got your cravings covered. Dive in and discover how versatile and tasty shaved steak can be—your next favorite meal is just a recipe away!

Philly Cheesesteak Sandwich

Now, let’s dive into creating the iconic Philly Cheesesteak Sandwich, a dish that’s as fun to make as it is to eat. This guide will walk you through each step, ensuring you end up with a sandwich that’s bursting with flavor and perfectly melted cheese.

Ingredients

• 1 lb ribeye steak, thinly sliced (freezing for 30 minutes makes slicing easier)
• 1 large onion, thinly sliced (I love the sweetness of Vidalia onions here)
• 1 green bell pepper, thinly sliced (for a bit of crunch and color)
• 4 slices provolone cheese (the meltiness is unbeatable)
• 2 hoagie rolls, split (toasted lightly for the perfect crunch)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp vegetable oil (for that high-heat sear)
• Salt and pepper to taste (freshly ground pepper makes all the difference)

Instructions

1. Heat a large skillet or griddle over medium-high heat and add the vegetable oil.
2. Once the oil is shimmering, add the thinly sliced onions and bell peppers. Cook for about 5 minutes, stirring occasionally, until they’re soft and slightly caramelized.
3. Push the vegetables to one side of the skillet and add the sliced ribeye to the other side. Season with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until the steak is no longer pink.
4. Combine the steak and vegetables in the skillet. Lay the provolone cheese slices over the top. Cover the skillet with a lid for about 1 minute to melt the cheese.
5. While the cheese is melting, lightly toast the hoagie rolls under a broiler or in a toaster oven for about 1-2 minutes, until just golden.
6. Spread butter on the inside of each toasted hoagie roll. Then, using a spatula, scoop the cheesy steak and vegetable mixture into the rolls.
7. Serve immediately, and enjoy the gooey, savory goodness of your homemade Philly Cheesesteak Sandwich.

Zesty and rich, this sandwich is a testament to the magic of simple ingredients coming together. The tender steak, melted cheese, and crispy roll create a texture and flavor profile that’s hard to resist. Try serving it with a side of pickles or a cold beer for the ultimate experience.

Shaved Steak Stir Fry

Let’s dive into making a Shaved Steak Stir Fry, a dish that’s as quick to prepare as it is delicious, perfect for those busy weeknights when you crave something hearty yet easy to whip up.

Ingredients

• 1 lb shaved steak (I find the thinner cuts absorb flavors better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup sliced bell peppers (a mix of colors adds vibrancy)
• 1/2 cup sliced onions (yellow onions for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp soy sauce (low sodium to control saltiness)
• 1 tsp ginger, grated (a little goes a long way for warmth)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 cup cooked rice (jasmine rice for its fragrant aroma)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shaved steak to the skillet, spreading it out in a single layer to ensure even cooking. Cook for 2 minutes without stirring to get a nice sear.
3. Stir the steak and add the sliced bell peppers and onions. Cook for another 3 minutes, stirring occasionally, until the vegetables start to soften.
4. Mix in the minced garlic, grated ginger, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
5. Pour in the soy sauce, stirring to coat everything evenly. Cook for an additional 2 minutes to let the flavors meld together.
6. Serve the stir fry hot over a bed of cooked jasmine rice, ensuring each plate gets a good mix of steak, vegetables, and sauce.

Enjoy the tender slices of steak paired with the crisp-tender vegetables, all brought together by the savory and slightly spicy sauce. For a creative twist, try wrapping the stir fry in lettuce leaves for a low-carb option.

Beef and Broccoli with Shaved Steak

Unlocking the secrets to a perfect Beef and Broccoli with Shaved Steak starts with understanding the harmony between tender beef and crisp broccoli, all brought together with a savory sauce that’s both rich and comforting.

Ingredients

• 1 lb shaved steak (I find the thinner cuts absorb the marinade better)
• 2 cups broccoli florets (fresh is my preference for that crunch)
• 1/4 cup soy sauce (low sodium works just as well if you’re watching your salt intake)
• 2 tbsp brown sugar (for that perfect balance of sweetness)
• 1 tbsp minced garlic (because garlic makes everything better)
• 1 tbsp cornstarch (to thicken the sauce to silky perfection)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to, but any high smoke point oil will do)
• 1/2 cup water (to help create the sauce)

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, and cornstarch until smooth. This is your marinade and sauce base.
2. Add the shaved steak to the marinade, ensuring each piece is well coated. Let it sit for at least 15 minutes at room temperature to absorb the flavors.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated steak to the skillet, spreading it out in a single layer. Cook for 2-3 minutes without stirring to get a nice sear.
5. Stir the steak and continue cooking until no longer pink, about 2 more minutes. Remove the steak from the skillet and set aside.
6. In the same skillet, add the broccoli florets. Cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender.
7. Return the steak to the skillet with the broccoli. Pour in the water and bring to a simmer. Cook for 1-2 minutes, until the sauce thickens and coats the beef and broccoli evenly.

The final dish should have tender, flavorful beef paired with crisp-tender broccoli, all enveloped in a glossy, savory sauce. Try serving it over a bed of steamed rice or noodles for a complete meal that’s sure to impress.

Shaved Steak Tacos

Gathering around the table for a meal that’s both satisfying and simple to prepare is one of life’s greatest pleasures, and these Shaved Steak Tacos are no exception. Perfect for a weeknight dinner or a casual gathering, they’re a testament to how a few quality ingredients can come together to create something truly special.

Ingredients

• 1 lb shaved steak (I find the thinner cuts absorb marinade better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1 tsp garlic powder (for that essential depth of flavor)
• 1 tsp cumin (toasted and ground at home if you’re feeling ambitious)
• 8 small corn tortillas (warmed slightly for the best texture)
• 1 cup diced onions (I like the sharpness of white onions here)
• 1/2 cup chopped cilantro (for a fresh, bright finish)
• 1 lime, cut into wedges (because a squeeze of lime is non-negotiable)

Instructions

1. In a large bowl, combine the shaved steak with olive oil, salt, black pepper, garlic powder, and cumin. Let it marinate for at least 15 minutes at room temperature to allow the flavors to meld.
2. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding.
3. Cook the steak for 2-3 minutes on each side, or until nicely browned and cooked through. Tip: Resist the urge to stir too often; letting the steak sear properly develops a richer flavor.
4. While the steak cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred. Tip: Keep them wrapped in a clean kitchen towel to stay warm and soft.
5. Assemble the tacos by dividing the steak among the tortillas, then topping with diced onions and chopped cilantro. Serve with lime wedges on the side. Tip: For an extra layer of flavor, drizzle with a bit of the steak’s cooking juices.

Perfectly balanced between the rich, savory steak and the crisp, fresh toppings, these tacos are a delight to eat. Try serving them with a side of charred corn or a simple avocado salad for a meal that’s as colorful as it is delicious.

Shaved Steak and Cheese Quesadilla

Unleash the flavors of your kitchen with this Shaved Steak and Cheese Quesadilla, a dish that combines the heartiness of steak with the gooey goodness of melted cheese, all wrapped in a crispy tortilla. Perfect for a quick lunch or a satisfying dinner, this recipe is straightforward and delicious.

Ingredients

• 1 lb shaved steak (I find the thinner cuts cook faster and absorb flavors better)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (for that essential seasoning)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 4 large flour tortillas (I prefer the ones with a bit of texture for extra crispiness)
• 1/2 cup diced onions (for a slight crunch and sweetness)
• 1/2 cup diced bell peppers (I like the color and sweetness red ones add)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the shaved steak to the skillet, spreading it out in an even layer. Cook for 3 minutes without stirring to allow a nice sear.
3. Sprinkle the salt and black pepper over the steak, then stir and cook for another 2 minutes until the steak is no longer pink.
4. Remove the steak from the skillet and set aside. In the same skillet, add the diced onions and bell peppers, cooking for 2 minutes until they start to soften.
5. Place a tortilla in the skillet, sprinkle half of it with 1/4 cup of cheddar cheese, then layer on half of the steak and half of the onion-pepper mixture.
6. Fold the tortilla over the filling, pressing down gently. Cook for 2 minutes on each side until golden brown and the cheese is melted.
7. Repeat with the remaining tortillas and filling. Tip: Keep the cooked quesadillas in a warm oven while you prepare the rest to keep them crispy.

The quesadillas come out with a perfect crunch on the outside, while the inside is a melty, savory delight. Serve them with a side of sour cream or guacamole for an extra layer of flavor, or slice them into wedges for a party-friendly appetizer.

Shaved Steak Pizza

When you’re craving something hearty yet easy to whip up, shaved steak pizza hits all the right notes. This dish combines the rich flavors of beef with the comfort of melted cheese and a crispy crust, making it a perfect weeknight dinner or game-day snack.

Ingredients

• 1 lb shaved steak (I find the thinner cuts cook more evenly)
• 1 pre-made pizza dough (homemade is great, but store-bought saves time)
• 1 cup marinara sauce (extra chunky for texture)
• 2 cups shredded mozzarella cheese (the more, the merrier)
• 1/2 cup sliced onions (caramelized onions add a sweet depth)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp garlic powder (for that essential kick)
• Salt and pepper to taste (freshly ground pepper makes a difference)

Instructions

1. Preheat your oven to 475°F (a hot oven ensures a crispy crust).
2. Roll out the pizza dough on a floured surface to your desired thickness (tip: for a crispier crust, go thinner).
3. Brush the dough with olive oil, then spread the marinara sauce evenly, leaving a small border for the crust.
4. Sprinkle half the mozzarella cheese over the sauce (this layer helps bind the toppings).
5. Distribute the shaved steak and onions evenly over the cheese (tip: pat the steak dry to avoid a soggy pizza).
6. Top with the remaining mozzarella cheese and a sprinkle of garlic powder, salt, and pepper.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly (tip: rotate the pizza halfway for even cooking).
8. Let the pizza cool for a few minutes before slicing (this prevents the toppings from sliding off).

Ready to serve, this shaved steak pizza boasts a delightful contrast between the crispy crust and the tender, juicy steak. For an extra touch, drizzle with a bit of balsamic glaze or sprinkle with fresh arugula after baking.

Shaved Steak Salad with Balsamic Dressing

Creating a shaved steak salad with balsamic dressing is simpler than you might think, and it’s a fantastic way to enjoy a hearty, flavorful meal that feels both indulgent and refreshing. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb shaved steak (I find that freezing the steak for about 20 minutes makes it easier to shave thinly.)
• 2 cups mixed greens (Arugula adds a nice peppery kick, but any mix will do.)
• 1/2 cup cherry tomatoes, halved (They’re like little bursts of sweetness in every bite.)
• 1/4 cup red onion, thinly sliced (Soaking them in cold water for 10 minutes tames the sharpness.)
• 1/4 cup extra virgin olive oil (My go-to for dressings because of its fruity notes.)
• 2 tbsp balsamic vinegar (Aged balsamic brings a deeper flavor.)
• 1 tsp Dijon mustard (It emulsifies the dressing beautifully.)
• Salt and freshly ground black pepper (To season the steak and dressing.)

Instructions

1. Preheat a large skillet over medium-high heat. No oil is needed yet; the steak will release its own fats.
2. Season the shaved steak generously with salt and pepper. This is your chance to build flavor from the inside out.
3. Add the steak to the skillet in a single layer. Cook for 2-3 minutes without stirring to get a nice sear, then flip and cook for another 2 minutes. Tip: Overcrowding the pan steams the meat instead of searing it.
4. Remove the steak from the skillet and let it rest on a plate. This keeps it juicy.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper until emulsified. Tip: Taste the dressing and adjust the seasoning if needed.
6. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with half of the dressing. Tip: Adding the dressing gradually prevents soggy greens.
7. Divide the salad among plates, top with the warm shaved steak, and drizzle with the remaining dressing.

Great for a quick dinner or a fancy lunch, this salad combines the richness of the steak with the freshness of the greens and the tangy sweetness of the balsamic dressing. The contrast between the warm steak and cool greens is especially delightful.

Shaved Steak Fajitas

Preparing shaved steak fajitas is a breeze when you follow these straightforward steps, ensuring a flavorful and satisfying meal every time.

Ingredients

• 1 lb shaved steak (I find the thinner cuts absorb the marinade better)
• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 large bell pepper, thinly sliced (I love using a mix of colors for visual appeal)
• 1 large onion, thinly sliced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp ground cumin (toasted cumin seeds ground at home elevate the flavor)
• 1 tsp chili powder (adjust based on your heat preference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 4 large flour tortillas (warmed slightly for the best texture)
• 1 lime, cut into wedges (for that essential bright finish)

Instructions

1. In a large bowl, combine the shaved steak with olive oil, minced garlic, cumin, chili powder, and salt. Let it marinate for at least 15 minutes at room temperature to enhance the flavors.
2. Heat a large skillet over medium-high heat until hot, about 2 minutes. Add the marinated steak in a single layer, cooking for 2 minutes without stirring to allow a nice sear.
3. Flip the steak pieces and add the sliced bell peppers and onions. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are just tender and the steak is cooked through.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re soft and pliable.
5. Divide the steak and vegetable mixture evenly among the tortillas. Serve immediately with lime wedges on the side for squeezing over the top.

Just like that, you’ve got a dish bursting with vibrant flavors and textures—tender steak, crisp-tender veggies, and the perfect amount of spice. Try serving these fajitas with a side of guacamole or a fresh salsa for an extra layer of flavor.

Shaved Steak and Mushroom Pasta

Ready to dive into a comforting dish that combines the richness of shaved steak with the earthy tones of mushrooms? This Shaved Steak and Mushroom Pasta is a hearty meal that’s perfect for any night of the week, offering a satisfying blend of flavors and textures.

Ingredients

• 8 oz shaved steak (I find the thinner cuts absorb flavors better)
• 2 cups sliced mushrooms (cremini are my favorite for their depth of flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 8 oz pasta of your choice (I love fettuccine for its ability to hold sauce)
• Salt and freshly ground black pepper (to season layers of the dish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shaved steak and cook until just browned, about 2-3 minutes. Remove from skillet and set aside.
3. In the same skillet, add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure the mushrooms brown properly.
4. Add the minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant.
5. Reduce heat to medium and stir in the heavy cream and Parmesan cheese until the cheese melts and the sauce begins to thicken, about 2-3 minutes. Tip: If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Return the cooked steak to the skillet and add the drained pasta. Toss everything together until well combined and heated through, about 1-2 minutes. Season with salt and pepper to taste.

Finished with a sprinkle of extra Parmesan, this dish boasts a creamy texture with the savory umami of steak and mushrooms. Serve it with a side of crusty bread to soak up every bit of the delicious sauce.

Shaved Steak Hoagie

You’ll find that making a Shaved Steak Hoagie at home is simpler than you might think, and the payoff is a delicious, hearty sandwich that’s perfect for any meal of the day.

Ingredients

• 1 lb shaved steak (I like to ask the butcher to shave it thin for me—it makes all the difference.)
• 1 tbsp extra virgin olive oil (My go-to for its flavor and health benefits.)
• 1 large onion, thinly sliced (Sweet onions work beautifully here.)
• 1 green bell pepper, thinly sliced (Adds a nice crunch and color.)
• 2 hoagie rolls (Toasted slightly for that perfect crunch.)
• 4 slices provolone cheese (Melts beautifully over the steak.)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat.)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced onions and green bell pepper to the skillet, cooking until they start to soften, about 5 minutes. Tip: Stir occasionally to ensure even cooking.
3. Push the vegetables to one side of the skillet and add the shaved steak. Season with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until the steak is no longer pink. Tip: Don’t overcrowd the skillet to ensure the steak gets a nice sear.
4. While the steak cooks, lightly toast the hoagie rolls under a broiler for 1-2 minutes until just golden. Watch closely to avoid burning.
5. Divide the steak and vegetable mixture between the toasted hoagie rolls, topping each with 2 slices of provolone cheese.
6. Place the assembled hoagies under the broiler for 1-2 minutes, just until the cheese is melted and bubbly. Tip: Keep an eye on them to prevent the bread from over-toasting.

Delight in the juicy, flavorful steak paired with the sweetness of the onions and peppers, all hugged by melted provolone in a crispy roll. Serve with a side of pickles or a simple salad for a complete meal.

Shaved Steak and Onion Sandwich

When you’re craving something hearty yet straightforward, this shaved steak and onion sandwich hits all the right notes. Perfect for a quick lunch or a satisfying dinner, it’s a dish that brings together simplicity and flavor in every bite.

Ingredients

• 1 lb shaved steak (I find the thinner cuts cook more evenly)
• 2 large onions, thinly sliced (yellow onions are my go-to for their sweetness when caramelized)
• 2 tbsp extra virgin olive oil (it’s my favorite for its fruity notes)
• 1 tsp salt (I like to use sea salt for its texture)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 4 hoagie rolls (toasted lightly, they hold up better against the juicy filling)
• 4 slices provolone cheese (it melts beautifully over the steak)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions to the skillet, stirring occasionally, until they start to soften, about 5 minutes.
3. Sprinkle the onions with salt and pepper, continuing to cook until they’re golden and caramelized, about 15 minutes. Tip: Lower the heat if they’re browning too quickly.
4. Push the onions to one side of the skillet and add the shaved steak to the other side. Cook for 2-3 minutes without stirring to allow a nice sear.
5. Stir the steak and onions together, cooking until the steak is no longer pink, about 3 more minutes. Tip: Avoid overcooking to keep the steak tender.
6. Divide the steak and onion mixture evenly among the hoagie rolls, topping each with a slice of provolone cheese.
7. Place the sandwiches under a broiler set to high until the cheese is melted and bubbly, about 1-2 minutes. Tip: Watch closely to prevent burning.

Perfectly melty cheese over tender, flavorful steak and sweet onions makes this sandwich a crowd-pleaser. Try serving it with a side of crispy sweet potato fries for a complete meal that’s sure to satisfy.

Shaved Steak and Pepper Stir Fry

Zesty and vibrant, this Shaved Steak and Pepper Stir Fry is a quick weeknight dinner that doesn’t skimp on flavor. Perfect for beginners, this recipe walks you through each step to ensure a delicious result every time.

Ingredients

• 1 lb shaved steak (I find the thinner cuts cook faster and absorb more flavor)
• 2 bell peppers, thinly sliced (a mix of colors adds visual appeal)
• 1 onion, thinly sliced (yellow onions are my preference for their sweetness when cooked)
• 2 tbsp soy sauce (low sodium is my go-to to control saltiness)
• 1 tbsp olive oil (extra virgin for its rich flavor)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp ginger, grated (a little goes a long way in adding depth)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shaved steak to the skillet, spreading it out in an even layer. Cook for 2 minutes without stirring to allow it to brown.
3. Stir the steak and continue cooking until no pink remains, about 2 more minutes. Tip: Avoid overcrowding the pan to ensure proper browning.
4. Remove the steak from the skillet and set aside. In the same skillet, add the sliced bell peppers and onion.
5. Cook the vegetables, stirring occasionally, until they start to soften, about 3 minutes. Tip: A slight char on the peppers adds a nice smoky flavor.
6. Add the minced garlic, grated ginger, and red pepper flakes to the skillet. Stir and cook for 30 seconds until fragrant.
7. Return the cooked steak to the skillet with the vegetables. Pour in the soy sauce, stirring to combine everything evenly.
8. Cook for an additional 2 minutes, allowing the flavors to meld together. Tip: Taste and adjust the seasoning if necessary, but the soy sauce usually provides enough saltiness.

Serve this stir fry over a bed of steamed rice or noodles for a complete meal. The combination of tender steak and crisp-tender peppers offers a delightful contrast in textures, while the soy sauce and spices bring a harmonious blend of savory and slightly spicy flavors.

Shaved Steak and Cheese Stuffed Peppers

Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’re making something as satisfying as shaved steak and cheese stuffed peppers. This dish combines the hearty flavors of beef and melted cheese with the sweet crunch of bell peppers, creating a perfect meal that’s both nutritious and indulgent.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a vibrant plate)
• 1 lb shaved steak (look for thin cuts for quicker cooking)
• 1 cup shredded mozzarella cheese (extra for that gooey goodness)
• 1/2 cup diced onions (white or yellow, for a bit of sweetness)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (for that essential kick)
• Salt and pepper (to season, but be generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside, creating a hollow space for the filling.
3. Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and sauté until translucent, about 3 minutes.
4. Add the shaved steak to the skillet. Season with garlic powder, salt, and pepper. Cook until the steak is no longer pink, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Remove the skillet from heat and stir in half of the shredded mozzarella cheese, letting it melt slightly into the steak mixture.
6. Stuff each bell pepper with the steak and cheese mixture, packing it in tightly. Top each pepper with the remaining mozzarella cheese.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: Cover with foil for the first 15 minutes to prevent the cheese from burning.
8. Let the peppers cool for 5 minutes before serving. This allows the filling to set slightly, making them easier to handle.

These shaved steak and cheese stuffed peppers come out with a delightful contrast of textures—the tender peppers against the juicy, cheesy filling. Try serving them over a bed of quinoa or with a side of garlic bread to soak up any delicious juices.

Shaved Steak and Avocado Wrap

Here’s a simple yet satisfying recipe that combines the richness of avocado with the hearty flavor of shaved steak, all wrapped up in a soft tortilla. Perfect for a quick lunch or a light dinner, this wrap is as nutritious as it is delicious.

Ingredients

• 1 lb shaved steak (I find that ribeye works best for its marbling and flavor)
• 2 ripe avocados (look for ones that are slightly soft to the touch)
• 4 large flour tortillas (whole wheat adds a nice nutty flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded lettuce (for a crisp texture)
• 1/2 cup diced tomatoes (I like Roma tomatoes for their meatiness)
• 1/4 cup sour cream (adds a creamy tang)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the shaved steak to the skillet, spreading it out in an even layer. Cook for 3 minutes without stirring to allow a nice sear.
3. Flip the steak and cook for another 2 minutes, then season with salt and pepper. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly browned.
4. Remove the steak from the skillet and let it rest on a plate for 5 minutes. This keeps it juicy.
5. While the steak rests, mash the avocados in a bowl with a fork until slightly chunky.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, just until pliable. Tip: Cover them with a towel to keep warm.
7. Spread the mashed avocado evenly over each tortilla, then layer with the cooked steak, shredded lettuce, diced tomatoes, and a dollop of sour cream.
8. Fold the sides of the tortilla over the filling, then roll tightly from the bottom up. Tip: If you’re packing these for later, wrap them in foil to hold their shape.

Just like that, you’ve got a wrap that’s bursting with flavors and textures—creamy avocado, tender steak, and crisp veggies all in one bite. Try serving it with a side of sweet potato fries for a complete meal.

Shaved Steak and Egg Breakfast Burrito

Good morning, let’s dive into making a hearty Shaved Steak and Egg Breakfast Burrito that’s perfect for starting your day with energy and flavor.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 lb shaved steak (look for well-marbled cuts for maximum tenderness)
• 4 large eggs (I prefer room temp eggs here for even cooking)
• 1/4 cup diced onions (yellow onions add a nice sweetness)
• 1/4 cup diced bell peppers (I love the color and crunch of red bell peppers)
• 1/2 cup shredded cheddar cheese (sharp cheddar gives a nice bite)
• 2 large flour tortillas (warmed slightly for flexibility)
• Salt and pepper to taste (freshly ground pepper makes a difference)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shaved steak to the skillet, spreading it out in an even layer. Cook for 2-3 minutes without stirring to allow a nice sear.
3. Flip the steak pieces and cook for another 2 minutes until just cooked through. Remove from skillet and set aside.
4. In the same skillet, add the diced onions and bell peppers. Cook for 3-4 minutes until softened, stirring occasionally.
5. Crack the eggs into the skillet with the vegetables. Scramble gently over medium heat until just set, about 2-3 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook from residual heat.
6. Return the steak to the skillet, mixing gently with the eggs and vegetables. Season with salt and pepper to taste.
7. Divide the mixture evenly between the two tortillas, sprinkling the shredded cheddar cheese on top. Tip: Let the heat from the mixture melt the cheese slightly before rolling.
8. Fold the sides of the tortillas in, then roll tightly from the bottom to form burritos. Tip: A tight roll ensures all the delicious filling stays inside.

You’ll love the contrast of the tender, juicy steak with the fluffy eggs and the slight crunch of the vegetables. Serve these burritos with a side of salsa or avocado slices for an extra layer of flavor.

Shaved Steak and Potato Hash

Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’re whipping up something as hearty and satisfying as shaved steak and potato hash. This dish is a perfect blend of tender meat and crispy potatoes, offering a comforting meal that’s both easy to make and delicious to eat.

Ingredients

• 1 lb shaved steak (I find the thinner cuts cook faster and absorb flavors better)
• 2 large russet potatoes, diced into 1/2-inch cubes (for that perfect crisp)
• 1 medium onion, finely chopped (yellow onions are my go-to for their sweetness)
• 2 tbsp extra virgin olive oil (it’s my favorite for its fruity notes)
• 1 tsp salt (I like to use sea salt for its mineral taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 tsp garlic powder (for that extra kick)
• 2 tbsp butter (unsalted, so I can control the saltiness)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the diced potatoes to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 5 minutes without stirring to let them get golden on one side.
3. Stir the potatoes, then add the chopped onion. Cook for another 5 minutes, stirring occasionally, until the onions are translucent and the potatoes are tender.
4. Push the potato and onion mixture to one side of the skillet. Add the shaved steak to the other side, seasoning it with salt, pepper, and garlic powder. Cook for 3-4 minutes, stirring occasionally, until the steak is no longer pink.
5. Mix the steak with the potato and onion mixture. Add the butter to the skillet, stirring until melted and everything is well combined. Cook for another 2 minutes to let the flavors meld.
6. Remove from heat and let it sit for a minute before serving. This allows the hash to set slightly, making it easier to serve.

Right off the bat, you’ll notice the crispy edges of the potatoes contrasting beautifully with the tender, flavorful steak. Serve this hash with a side of fried eggs for breakfast or a simple green salad for a lighter dinner option.

Shaved Steak and Vegetable Skewers

Here’s a straightforward guide to making Shaved Steak and Vegetable Skewers, perfect for a quick and delicious meal. Let’s dive into the process, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb shaved steak – I find the thinner cuts absorb marinades better.
• 2 bell peppers, cut into 1-inch pieces – A mix of colors adds vibrancy.
• 1 large zucchini, sliced into 1/2-inch rounds – They grill up beautifully.
• 1/4 cup extra virgin olive oil – My go-to for its rich flavor.
• 2 tbsp soy sauce – Adds a nice umami depth.
• 1 tbsp honey – For a touch of sweetness that caramelizes well.
• 1 tsp garlic powder – A quick alternative to fresh garlic.
• 1/2 tsp black pepper – Freshly ground is my preference.
• 8 skewers – Soak wooden ones in water for 30 minutes to prevent burning.

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, honey, garlic powder, and black pepper to create the marinade.
2. Add the shaved steak to the bowl, ensuring each piece is well coated. Let it marinate for at least 15 minutes at room temperature for maximum flavor.
3. While the steak marinates, preheat your grill to medium-high heat, about 400°F, ensuring it’s hot enough for a good sear.
4. Thread the marinated steak, bell peppers, and zucchini onto the skewers, alternating between meat and vegetables for even cooking.
5. Place the skewers on the grill. Cook for 3-4 minutes per side, looking for a nice char and the steak to reach your desired doneness.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Ready to enjoy, these skewers offer a delightful contrast between the tender, flavorful steak and the crisp, fresh vegetables. Serve them over a bed of quinoa or with a side of garlic aioli for an extra flavor boost.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 17 shaved steak recipes is your ticket to easy, mouthwatering meals any night of the week. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy. We’d love to hear which recipes you try and adore—drop a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!