22 Delicious Leftover Ribeye Steak Recipes Amazing

So, you’ve savored every bite of that juicy ribeye steak, but now you’re staring at leftovers wondering what magic you can whip up next? Fear not! From sizzling stir-fries to hearty breakfast hashes, we’ve rounded up 22 mouthwatering recipes that transform your leftover ribeye into culinary gold. Perfect for busy weeknights or lazy weekends, these ideas will make you fall in love with leftovers all over again. Let’s dive in!

Ribeye Steak Tacos with Avocado Salsa

Kicking off the grill season with something that always gets my family running to the table—Ribeye Steak Tacos with Avocado Salsa. There’s something about the combination of juicy, charred steak and creamy avocado that feels like a celebration, especially when shared on a warm summer evening.

Ingredients

• 1.5 lbs ribeye steak (I swear by the marbling in ribeye for maximum flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp salt (I like to use coarse sea salt for a better texture)
• 1 tsp black pepper (freshly ground makes all the difference)
• 2 avocados (perfectly ripe ones should give a little under pressure)
• 1/4 cup red onion, finely diced (for a bit of crunch and zing)
• 1 jalapeño, seeded and minced (adjust based on your heat preference)
• 2 tbsp fresh lime juice (about 1 lime, but I always have extra just in case)
• 1/4 cup cilantro, chopped (love it or hate it, it’s a must for me)
• 8 small corn tortillas (warmed up, they’re the perfect vessel)

Instructions

1. Preheat your grill to high heat, aiming for about 450°F. A properly heated grill is key to getting those beautiful grill marks.
2. Rub the ribeye steak with olive oil, then season both sides evenly with salt and black pepper. Let it sit at room temperature for about 15 minutes—this ensures even cooking.
3. Place the steak on the grill. Cook for about 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Tip: Resist the urge to move the steak around too much; letting it sear properly is crucial.
4. While the steak rests (let it sit for at least 5 minutes to retain its juices), mash the avocados in a bowl. Stir in the red onion, jalapeño, lime juice, and cilantro. Tip: Adding the lime juice not only adds flavor but also keeps the avocado from browning too quickly.
5. Slice the steak against the grain into thin strips. This makes each bite tender and easy to chew.
6. Warm the tortillas on the grill for about 30 seconds per side. Tip: Stack them and wrap in a clean towel to keep warm until serving.
7. Assemble the tacos by placing slices of steak on each tortilla and topping with a generous spoonful of avocado salsa.

Zesty, creamy, and with just the right amount of heat, these tacos are a testament to how simple ingredients can create something extraordinary. Serve them with an extra wedge of lime on the side for those who love an extra tangy kick.

Leftover Ribeye Philly Cheesesteak Sandwich

Remember that time you grilled a perfect ribeye, only to realize you made way too much? That’s exactly how this Leftover Ribeye Philly Cheesesteak Sandwich was born. It’s a deliciously cheesy, meaty solution to your leftovers problem, and trust me, it’s so good you might start cooking extra steak on purpose.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium yellow onion, thinly sliced (I love the sweetness it adds)
• 1 green bell pepper, thinly sliced (for a bit of crunch and color)
• 8 oz leftover ribeye steak, thinly sliced (room temp works best for even heating)
• 1/2 tsp garlic powder (because fresh is great, but powder blends seamlessly here)
• Salt to taste (I’m generous here to bring out all the flavors)
• 4 slices provolone cheese (the meltiness is unbeatable)
• 2 hoagie rolls, split lengthwise (toasted lightly for that perfect crunch)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onion and bell pepper to the skillet. Cook, stirring occasionally, until they’re soft and slightly caramelized, about 5 minutes.
3. Push the veggies to one side of the skillet. Add the sliced ribeye to the other side, sprinkling garlic powder and salt over the meat. Cook for 2 minutes, then mix everything together.
4. Lay the provolone cheese slices over the meat and veggie mixture. Cover the skillet with a lid for 1 minute to melt the cheese perfectly.
5. Divide the mixture evenly between the hoagie rolls. Serve immediately for the best texture and flavor.

And just like that, you’ve transformed last night’s steak into today’s masterpiece. The melted provolone clings to every bite, while the caramelized onions and peppers add a sweet contrast to the savory ribeye. Try serving it with a side of crispy sweet potato fries for an unbeatable combo.

Ribeye Steak and Eggs Breakfast Skillet

How many times have you stared into your fridge in the morning, craving something hearty but not wanting to spend hours cooking? That’s exactly how I stumbled upon this Ribeye Steak and Eggs Breakfast Skillet—a game-changer for those of us who believe breakfast should be both luxurious and easy.

Ingredients

• 1 ribeye steak (about 1 inch thick, because thickness matters for that perfect medium-rare)
• 2 large eggs (I swear by room temperature eggs for even cooking)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup diced potatoes (leftover roasted potatoes work wonders here)
• 1/4 cup diced onions (for that sweet, caramelized flavor)
• Salt and freshly ground black pepper (to season, because seasoning is everything)

Instructions

1. Heat a 10-inch cast-iron skillet over medium-high heat and add the olive oil. Tip: The oil should shimmer but not smoke.
2. Season the ribeye steak generously with salt and pepper on both sides.
3. Place the steak in the skillet and cook for 4 minutes on one side without moving it to get a beautiful crust. Tip: Resist the urge to peek; let the magic happen.
4. Flip the steak and cook for another 3 minutes for medium-rare. Remove the steak and let it rest on a plate. Tip: Resting is non-negotiable for juicy meat.
5. In the same skillet, add the diced potatoes and onions. Cook for 5 minutes, stirring occasionally, until they start to brown.
6. Push the potatoes and onions to one side of the skillet and crack the eggs into the other side. Cook the eggs to your liking—I prefer sunny-side up for this dish.
7. Slice the rested steak against the grain and add it back to the skillet, nestling it among the potatoes, onions, and eggs.

Finally, this skillet is a symphony of textures and flavors—tender steak, crispy potatoes, and runny yolks that tie everything together. Serve it straight from the skillet for that rustic, shareable vibe.

Beef and Broccoli Stir Fry with Ribeye

Last night, I found myself staring into the fridge, pondering what to whip up for dinner. That’s when inspiration struck—why not elevate the classic beef and broccoli stir fry with some luxurious ribeye? It’s a game-changer, trust me.

Ingredients

• 1 lb ribeye steak, thinly sliced (I like to pop it in the freezer for 15 minutes to make slicing easier)
• 3 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 cup soy sauce (I opt for low-sodium to control the saltiness)
• 2 tbsp brown sugar (for that perfect sweet and savory balance)
• 1 tsp ginger, grated (fresh ginger makes all the difference)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1 tbsp cornstarch (to thicken the sauce beautifully)
• 1/4 cup water (room temp works fine here)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the ribeye slices in a single layer, searing for 1 minute per side until browned but not fully cooked. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and broccoli florets. Stir-fry for 3 minutes until bright green and slightly tender.
4. Push the broccoli to one side, add minced garlic and grated ginger to the empty space, and sauté for 30 seconds until fragrant.
5. Whisk together soy sauce, brown sugar, red pepper flakes, cornstarch, and water in a small bowl until smooth.
6. Pour the sauce over the broccoli, stirring constantly for 1 minute until the sauce begins to thicken.
7. Return the beef to the skillet, tossing everything together for another 2 minutes until the beef is cooked through and coated in sauce.
8. Remove from heat and let it sit for 1 minute to allow the flavors to meld.

Unbelievable how tender the ribeye gets, soaking up all that savory-sweet sauce. The broccoli stays crisp, offering the perfect crunch. Serve it over a bed of steamed rice or, for a low-carb option, cauliflower rice works wonders.

Ribeye Steak Salad with Balsamic Vinaigrette

Oh, the joy of finding that perfect balance between hearty and healthy is what makes this Ribeye Steak Salad with Balsamic Vinaigrette a staple in my kitchen. It’s a dish that never fails to impress, whether I’m treating myself or hosting a casual dinner with friends.

Ingredients

• 1 lb ribeye steak (I always go for a well-marbled cut for that unbeatable flavor)
• 2 cups mixed greens (the fresher, the better—I love a mix of arugula and spinach)
• 1/2 cup cherry tomatoes, halved (they add a sweet pop of color and flavor)
• 1/4 cup red onion, thinly sliced (for a bit of sharpness)
• 1/4 cup crumbled blue cheese (because what’s a steak salad without a little decadence?)
• 2 tbsp extra virgin olive oil (my go-to for dressings and cooking)
• 1 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1 tsp Dijon mustard (for that tangy kick)
• Salt and freshly ground black pepper (to season the steak and dressing)

Instructions

1. Preheat your grill or skillet to high heat (about 450°F) to get a perfect sear on the steak.
2. Season the ribeye steak generously with salt and pepper on both sides.
3. Grill or sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
4. While the steak rests, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette.
5. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures each bite is tender.
6. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with half of the balsamic vinaigrette.
7. Divide the salad among plates, top with the sliced steak and crumbled blue cheese, and drizzle with the remaining vinaigrette. Tip: The warmth of the steak slightly melts the blue cheese, creating a creamy texture.

Absolutely delightful, the contrast of the warm, juicy steak with the crisp, fresh salad and the tangy balsamic vinaigrette is a match made in heaven. Serve it with a slice of crusty bread to soak up any extra dressing, and you’ve got a meal that’s both satisfying and sophisticated.

Steak and Cheese Quesadillas

Unbelievable how a simple combination of steak and cheese can transform into something so deliciously comforting, right? I remember the first time I made these quesadillas; it was a lazy Sunday, and I was craving something hearty yet easy to whip up. That’s when this recipe became a staple in my kitchen.

Ingredients

• 1 lb flank steak (I find it’s the perfect balance of tenderness and flavor)
• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity undertone)
• 1 large yellow onion, thinly sliced (because caramelized onions are a game-changer)
• 1 bell pepper, thinly sliced (I love the color and crunch red peppers add)
• 2 cups shredded Monterey Jack cheese (it melts like a dream)
• 4 large flour tortillas (I always go for the burrito-sized ones for extra filling)
• 1 tsp garlic powder (for that extra kick)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the flank steak, seasoned with garlic powder, salt, and pepper, and cook for about 4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.
2. In the same skillet, add the sliced onions and bell peppers. Cook over medium heat until they’re soft and slightly caramelized, about 5 minutes. Tip: Don’t rush this step; the sweetness from the caramelized onions makes a huge difference.
3. Lay out the tortillas on a clean surface. Divide the steak, onions, peppers, and cheese evenly among them, placing the filling on one half of each tortilla. Fold the other half over the filling.
4. Heat a clean skillet over medium heat. Cook each quesadilla for about 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Tip: Press down lightly with a spatula to ensure everything sticks together.
5. Let the quesadillas sit for a minute before cutting into wedges. This helps the cheese set a bit so the filling doesn’t spill out. Tip: Use a pizza cutter for easy slicing.

Last but not least, the crispy exterior gives way to a gooey, cheesy center with the savory steak and sweet onions and peppers. Serve these with a side of sour cream and salsa for dipping, or go bold with a drizzle of chipotle mayo for an extra kick.

Ribeye Steak Fried Rice

Kicking off today’s culinary adventure, I’m thrilled to share a dish that perfectly marries luxury with comfort—Ribeye Steak Fried Rice. It’s a game-changer for leftover steak and a testament to how simple ingredients can transform into something extraordinary. I remember the first time I made this; it was a lazy Sunday, and the sizzle of steak hitting the pan was the highlight of my day.

Ingredients

• 1 cup cooked ribeye steak, diced (leftovers work wonders here)
• 2 cups cooked jasmine rice, day-old is my secret for perfect texture
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 eggs, beaten (I prefer room temp eggs for even cooking)
• 1/2 cup frozen peas and carrots (no need to thaw, they cook quickly)
• 2 tbsp soy sauce (I lean towards low-sodium for better control)
• 1 tsp sesame oil (a little goes a long way in flavor town)
• 2 green onions, sliced (for that fresh crunch)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the diced ribeye, searing for 1 minute per side to re-crisp the edges. Remove and set aside.
3. In the same skillet, add the remaining olive oil and pour in the beaten eggs. Scramble until just set, about 2 minutes, then push to one side.
4. Toss in the peas and carrots, stirring for 1 minute until they brighten in color.
5. Add the rice, breaking up any clumps with the back of your spoon. Stir-fry for 3 minutes until everything is well combined.
6. Drizzle soy sauce and sesame oil over the rice, mixing thoroughly for an even coat.
7. Return the steak to the skillet, tossing gently to warm through, about 1 minute.
8. Garnish with sliced green onions and serve immediately.

Rich in flavor with a delightful contrast of textures, this Ribeye Steak Fried Rice is a symphony in every bite. Try topping it with a fried egg for an extra layer of decadence, or serve it alongside a crisp cucumber salad for a refreshing balance.

Beef Stroganoff with Leftover Ribeye

Last night’s ribeye was so good, but now I’m staring at the leftovers wondering how to give them a second life. That’s when Beef Stroganoff comes to the rescue—transforming that luxurious cut into a creamy, comforting dish that feels entirely new.

Ingredients

• 2 cups leftover ribeye, sliced into thin strips (because nobody likes chewy beef in their stroganoff)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 cup diced onions (yellow ones are my go-to for their sweetness)
• 1 cup sliced mushrooms (baby bellas add a nice depth)
• 2 cloves garlic, minced (fresh is best, no compromises here)
• 1 cup beef broth (homemade if you have it, but store-bought works in a pinch)
• 1/2 cup sour cream (full fat for that rich, creamy texture)
• 1 tbsp Dijon mustard (a little secret ingredient that adds a tangy kick)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)
• 8 oz egg noodles (the classic choice, but feel free to swap for your favorite pasta)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add onions and mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
3. Stir in garlic and cook for another minute until fragrant—don’t let it burn!
4. Push the veggies to one side of the skillet and add the ribeye strips, searing for about 1 minute per side just to warm through.
5. Pour in beef broth, scraping up any browned bits from the bottom of the pan—that’s where the flavor is!
6. Reduce heat to low and stir in sour cream and Dijon mustard until the sauce is smooth and creamy.
7. Season with salt and pepper, then let simmer gently for 5 minutes to meld the flavors.
8. Meanwhile, cook egg noodles according to package instructions until al dente, then drain.
9. Serve the stroganoff over the noodles, garnishing with a sprinkle of fresh parsley if you’re feeling fancy.

You’ll love how the tender ribeye pairs with the creamy sauce, and the mushrooms add just the right amount of earthiness. Try serving it with a side of crusty bread to soak up every last bit of that delicious sauce.

Ribeye Steak Pizza with Caramelized Onions

Mmm, there’s nothing quite like the smell of a ribeye steak sizzling in the pan, especially when it’s destined to top a pizza. I remember the first time I decided to combine these two loves of mine; it was a game-changer. The richness of the steak paired with the sweetness of caramelized onions on a crispy crust? Absolutely divine.

Ingredients

• 1 lb ribeye steak (I like mine about 1 inch thick for that perfect medium-rare)
• 1 large yellow onion, thinly sliced (the sweeter, the better for caramelizing)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its texture and flavor)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 pizza dough (homemade or store-bought, but room temp is easier to work with)
• 1 cup shredded mozzarella cheese (because what’s pizza without cheese?)
• 2 tbsp balsamic glaze (for that sweet and tangy finish)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it nice and hot.
2. Season the ribeye steak with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.
3. In the same skillet, add the sliced onions and a pinch of salt. Cook over low heat, stirring occasionally, for about 20 minutes until deeply caramelized.
4. Roll out your pizza dough on a floured surface to your desired thickness. Transfer it to a piece of parchment paper for easy handling.
5. Spread the caramelized onions evenly over the dough, then top with the sliced ribeye and shredded mozzarella.
6. Carefully transfer the pizza (on the parchment) to the preheated stone or baking sheet. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
7. Drizzle with balsamic glaze right before serving for an extra layer of flavor.

So there you have it—a pizza that’s anything but ordinary. The ribeye brings a juicy, beefy depth, while the caramelized onions add a melt-in-your-mouth sweetness. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Enjoy!

Steak and Potato Hash

Very few dishes can compete with the comforting embrace of a well-made Steak and Potato Hash. It’s my go-to weekend brunch when I’m craving something hearty yet straightforward, and today, I’m sharing my personal twist on this classic.

Ingredients

• 1 lb sirloin steak, diced (I find sirloin offers the perfect balance of flavor and tenderness)
• 2 cups russet potatoes, peeled and diced (about 2 medium potatoes)
• 1/2 cup yellow onion, diced (I love the sweetness it adds)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper, freshly ground (it makes all the difference)
• 2 large eggs (room temperature eggs blend better, in my experience)
• 1/4 cup shredded cheddar cheese (because everything’s better with cheese)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the diced potatoes and onions to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a nice golden crust.
3. Stir the potatoes and onions, then add the diced steak, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the steak is browned and the potatoes are tender.
4. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your liking.
5. Sprinkle the shredded cheddar cheese over the hash, cover again for 1 minute to let the cheese melt.

Best enjoyed straight from the skillet, the crispy potatoes and tender steak pair beautifully with the creamy eggs and melted cheese. For an extra kick, I sometimes top it with a dollop of salsa or a sprinkle of fresh herbs.

Ribeye Steak Sandwich with Garlic Aioli

Believe it or not, the first time I made a Ribeye Steak Sandwich with Garlic Aioli, it was a happy accident. I had some leftover ribeye from dinner and decided to get creative the next day. Now, it’s a staple in my household, especially when we’re craving something hearty yet simple.

Ingredients

• 1 ribeye steak (about 1 lb, room temperature – trust me, it cooks more evenly)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 tsp salt (I like to use sea salt for a bit of crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 cloves garlic, minced (the more, the merrier in my book)
• 1/4 cup mayonnaise (I prefer full-fat for creaminess)
• 1 tsp lemon juice (a little zest adds a nice brightness)
• 2 slices of your favorite bread (I love a good sourdough for its tang and texture)
• 1 handful of arugula (for a peppery kick)

Instructions

1. Preheat your skillet over medium-high heat for about 2 minutes. A properly heated pan ensures a perfect sear.
2. Rub the ribeye with olive oil, then season both sides with salt and pepper. This not only flavors the steak but also helps create a delicious crust.
3. Place the steak in the skillet. Cook for 4 minutes on one side without moving it to get a good sear. Flip and cook for another 3 minutes for medium-rare, or adjust time to your preference.
4. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Resting allows the juices to redistribute, making the steak juicier.
5. While the steak rests, mix mayonnaise, minced garlic, and lemon juice in a small bowl to make the garlic aioli. Taste and adjust seasoning if needed.
6. Slice the rested steak against the grain into thin strips. This ensures each bite is tender.
7. Toast the bread slices lightly, if desired. I find that a light toast adds a nice crunch without overpowering the sandwich.
8. Spread a generous amount of garlic aioli on one side of each bread slice. Layer the arugula and sliced steak on one slice, then top with the other.
9. Cut the sandwich in half and serve immediately. The contrast of the warm, juicy steak with the cool, creamy aioli is irresistible.

Something about the combination of juicy ribeye and sharp garlic aioli on crisp bread just works. It’s a sandwich that feels indulgent yet straightforward, perfect for a lazy weekend lunch or a quick weeknight dinner. Try serving it with a side of sweet potato fries for a complete meal.

Beef and Mushroom Pie with Ribeye

Picture this: a chilly evening, the kind where the warmth of the oven feels like a hug, and the aroma of beef and mushrooms fills the air. That’s when I love making this Beef and Mushroom Pie with Ribeye—it’s comfort food at its finest, with a luxurious twist thanks to the ribeye.

Ingredients

• 1 lb ribeye steak, cubed (I splurge on ribeye for its marbling, but any good beef will do)
• 2 cups mushrooms, sliced (cremini are my favorite for their earthy flavor)
• 1 onion, diced (yellow onions are my go-to for sweetness)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 cup beef stock (homemade if you have it, but store-bought works in a pinch)
• 1 tsp thyme (dried is fine, but fresh thyme leaves are magical)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)
• 1 pie crust (I use store-bought to save time, but homemade is divine)

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures a golden crust.
2. Heat olive oil in a large skillet over medium-high heat. Browning the beef well here builds flavor.
3. Add the cubed ribeye to the skillet, seasoning with salt and pepper. Cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get a good sear.
4. Remove the beef and set aside. In the same skillet, add the onions and mushrooms, cooking until soft, about 5 minutes. Tip: The mushrooms will release water; let it evaporate for better texture.
5. Return the beef to the skillet, add thyme and beef stock. Simmer for 10 minutes until the liquid reduces slightly. Tip: Taste and adjust seasoning now—it’s your last chance before baking.
6. Transfer the mixture to a pie dish, cover with the pie crust, and crimp the edges. Cut a few slits on top for steam to escape.
7. Bake for 25-30 minutes, until the crust is golden and the filling is bubbly.

Mmm, the first bite reveals tender beef and mushrooms in a rich, savory gravy, all encased in a flaky crust. Serve it with a simple green salad to cut through the richness, or go all out with mashed potatoes for the ultimate comfort meal.

Ribeye Steak Chili

Kicking off the grill season with a bang, I’ve been obsessing over this Ribeye Steak Chili recipe that’s as hearty as it is flavorful. It’s my go-to for impressing guests or just treating myself on a lazy Sunday.

Ingredients

• 2 lbs ribeye steak, diced into 1-inch pieces (I swear by the marbling in ribeye for extra flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 large onion, finely chopped (yellow onions are my preference for their sweetness)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 can (15 oz) kidney beans, drained and rinsed (for that perfect chili texture)
• 1 can (15 oz) diced tomatoes (I love the fire-roasted ones for a smoky hint)
• 2 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 2 tbsp chili powder (adjust based on how spicy you like it)
• 1 tsp cumin (it’s not chili without it)
• Salt to taste (I start with 1 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the diced ribeye to the pot, searing each piece for about 3 minutes per side until nicely browned. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the steak and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the chili powder and cumin, cooking for 1 minute to release their aromas.
5. Pour in the diced tomatoes, beef broth, and kidney beans, bringing the mixture to a boil.
6. Reduce the heat to low, add the seared ribeye back into the pot, and simmer uncovered for 45 minutes. Tip: Stir occasionally to prevent sticking.
7. Season with salt, then let the chili sit for 10 minutes off the heat to thicken. Tip: The flavors meld beautifully as it rests.

Out of this world, this chili boasts tender chunks of ribeye in a rich, slightly spicy broth that’s downright addictive. Serve it with a dollop of sour cream and a sprinkle of cheddar for the ultimate comfort food experience.

Steak and Avocado Wrap

Nothing beats the satisfaction of biting into a perfectly balanced Steak and Avocado Wrap, especially when you’re craving something hearty yet fresh. I remember the first time I made this for a picnic; it was such a hit that it’s now my go-to for any outdoor gathering.

Ingredients

• 1 lb flank steak (I always go for grass-fed for that extra flavor)
• 2 ripe avocados (the creamier, the better)
• 1/2 cup sour cream (light works fine, but full-fat is my preference)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1/2 tsp cumin (toasted and ground at home if you’re feeling fancy)
• 4 large flour tortillas (I like the ones with a bit of whole wheat for texture)
• 1 cup shredded lettuce (iceberg for crunch, but any type works)
• 1/2 cup diced tomatoes (I remove the seeds to keep the wrap from getting soggy)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F) for the steak.
2. Season the flank steak generously with salt, pepper, and cumin on both sides.
3. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
4. Let the steak rest for 5 minutes before slicing it thinly against the grain. Tip: Slicing against the grain ensures tenderness.
5. While the steak rests, mash the avocados with lime juice, salt, and pepper in a bowl. Tip: Leave some chunks for texture.
6. Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side to make them pliable.
7. Spread a layer of sour cream on each tortilla, followed by the mashed avocado.
8. Top with sliced steak, shredded lettuce, and diced tomatoes. Tip: Don’t overfill to make rolling easier.
9. Roll the tortillas tightly, tucking in the sides as you go, and slice in half if desired.

Ready to enjoy, these wraps offer a delightful contrast between the juicy, flavorful steak and the cool, creamy avocado. Serve them with a side of chips and salsa for an extra kick, or pack them whole for a mess-free meal on the go.

Ribeye Steak and Blue Cheese Flatbread

Believe it or not, the first time I tried combining ribeye steak with blue cheese on a flatbread, it was a happy accident. I had some leftovers and a craving for something indulgent, and voila—this recipe was born. It’s become a go-to for impressing guests or treating myself after a long week.

Ingredients

• 1 lb ribeye steak (I like mine about 1 inch thick for the perfect sear)
• 1 pre-made flatbread (homemade is great, but let’s keep it simple today)
• 1/2 cup crumbled blue cheese (the stronger, the better in my book)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp salt (I prefer sea salt for its texture)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/4 cup arugula (for a peppery kick)
• 1 tbsp balsamic glaze (to drizzle, because why not?)

Instructions

1. Preheat your oven to 400°F (200°C) to get the flatbread crispy.
2. Season the ribeye steak with salt and black pepper on both sides. Tip: Let the steak sit at room temperature for 20 minutes before cooking for even searing.
3. Heat 1 tbsp of olive oil in a skillet over high heat. Once smoking, add the steak. Cook for 3 minutes per side for medium-rare. Tip: Don’t move the steak around to get a perfect crust.
4. Remove the steak from the skillet and let it rest for 5 minutes. Tip: Resting is crucial for juicy meat.
5. While the steak rests, brush the flatbread with the remaining olive oil and bake for 5 minutes until edges are golden.
6. Slice the steak thinly against the grain. This ensures each bite is tender.
7. Top the baked flatbread with sliced steak, crumbled blue cheese, and arugula.
8. Drizzle with balsamic glaze before serving.

Every bite of this flatbread is a mix of juicy, savory steak, creamy blue cheese, and the crispness of the flatbread. Try serving it with a side of roasted garlic hummus for an extra flavor punch.

Beef and Barley Soup with Ribeye

On a chilly evening like this, nothing warms the soul quite like a hearty bowl of Beef and Barley Soup with Ribeye. I remember the first time I made this dish; it was a game-changer for my winter meal prep, offering both comfort and a touch of luxury with the ribeye.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ribeye steak, cut into 1-inch pieces (trust me, the marbling makes a difference)
• 1 large onion, diced (I like yellow for sweetness)
• 2 carrots, peeled and chopped (adds a nice crunch)
• 2 celery stalks, chopped (for that essential earthy flavor)
• 3 garlic cloves, minced (because more garlic is always better)
• 6 cups beef broth (homemade if you have it)
• 1 cup pearl barley (rinsed to remove any dust)
• 1 tsp salt (I prefer sea salt for its minerals)
• 1/2 tsp black pepper (freshly ground, please)
• 2 bay leaves (they’re like the secret agents of flavor)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the ribeye pieces and sear until browned on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
5. Return the beef to the pot. Add the beef broth, barley, salt, pepper, and bay leaves. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
7. Remove the bay leaves before serving. Taste and adjust seasoning if necessary.

With its rich broth, tender beef, and chewy barley, this soup is a textural dream. Serve it with a crusty bread for dipping, or top with fresh parsley for a pop of color.

Ribeye Steak Burritos

Very few things in life bring me as much joy as a perfectly cooked ribeye steak, especially when it’s tucked into a warm tortilla with all the fixings. Just last weekend, I found myself with a beautiful cut of ribeye and a craving for something hearty yet handheld—enter these ribeye steak burritos, a dish that’s become a staple in my kitchen for good reason.

Ingredients

• 1 lb ribeye steak (I always let mine sit at room temp for about 20 minutes before cooking—it makes all the difference.)
• 1 tbsp extra virgin olive oil (My go-to for its flavor and health benefits.)
• 1 tsp salt (I prefer sea salt for its texture and taste.)
• 1/2 tsp black pepper (Freshly ground, please!)
• 4 large flour tortillas (I warm them up directly over the gas flame for a bit of char.)
• 1 cup shredded cheddar cheese (Sharp cheddar adds a nice bite.)
• 1/2 cup sour cream (A dollop on top right before serving is heavenly.)
• 1/2 cup salsa (Homemade or store-bought, both work wonders.)
• 1 avocado, sliced (Because everything’s better with avocado.)

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles on contact—about 2 minutes.
2. Rub the ribeye steak with olive oil, then season both sides generously with salt and black pepper.
3. Place the steak in the skillet and cook for 4 minutes on the first side without moving it to get a perfect sear.
4. Flip the steak and cook for another 3 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
5. Transfer the steak to a cutting board and let it rest for 5 minutes. This keeps it juicy when sliced.
6. While the steak rests, warm the tortillas one at a time over a gas flame for about 10 seconds per side until lightly charred.
7. Thinly slice the steak against the grain, which ensures each bite is tender.
8. Assemble the burritos by dividing the steak, cheese, sour cream, salsa, and avocado slices among the tortillas.
9. Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom.

Bursting with flavors and textures, these ribeye steak burritos are a testament to the beauty of simple ingredients coming together. Serve them with a side of extra salsa for dipping, and watch them disappear before your eyes.

Steak and Spinach Stuffed Shells

Have you ever found yourself staring into your fridge, wondering how to turn that leftover steak into something extraordinary? That’s exactly how these Steak and Spinach Stuffed Shells came to life in my kitchen—a delicious twist on traditional stuffed shells that’s sure to impress.

Ingredients

• 12 jumbo pasta shells (I like to cook a few extra, just in case some break)
• 1 cup cooked steak, finely chopped (leftovers work perfectly here)
• 1 cup fresh spinach, chopped (I swear by the pre-washed bags for convenience)
• 1/2 cup ricotta cheese (whole milk for creaminess)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 egg (room temperature blends better)
• 1 tbsp extra virgin olive oil (my go-to for flavor)
• 1 cup marinara sauce (homemade or your favorite jarred brand)
• 1/2 tsp garlic powder (because fresh is great, but this is easier)
• Salt and pepper to taste (I’m generous with both)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
3. In a mixing bowl, combine the chopped steak, spinach, ricotta, Parmesan, egg, garlic powder, salt, and pepper. Mix until well incorporated.
4. Carefully stuff each pasta shell with the steak and spinach mixture, placing them seam side up in the prepared baking dish.
5. Pour the marinara sauce evenly over the stuffed shells, covering them completely.
6. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the edges of the shells are slightly crispy.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

You’ll love how the creamy ricotta balances the hearty steak, while the spinach adds a fresh pop of color and nutrition. Serve these shells with a crisp green salad and a glass of red wine for a meal that feels both indulgent and balanced.

Ribeye Steak and Sweet Potato Mash

Every time I think about the perfect comfort meal, a juicy ribeye steak paired with creamy sweet potato mash instantly comes to mind. It’s a dish that feels indulgent yet surprisingly simple to whip up, especially when you’re craving something hearty and satisfying.

Ingredients

• 1 ribeye steak, about 1.5 inches thick (I find this thickness ensures a perfect medium-rare center)
• 1 large sweet potato, peeled and cubed (the orange-fleshed ones are my favorite for their natural sweetness)
• 2 tbsp unsalted butter (I always use unsalted to control the seasoning)
• 1/4 cup heavy cream (for that ultra-creamy texture)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season, but I’ll specify amounts in the steps)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the sweet potatoes evenly.
2. Toss the cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until fork-tender.
3. While the sweet potatoes roast, season the ribeye steak generously with salt and pepper on both sides. Let it sit at room temperature for 20 minutes for even cooking.
4. Heat a cast-iron skillet over high heat until smoking hot. Add the steak and sear for 3 minutes per side for a perfect crust.
5. Transfer the skillet to the oven and cook the steak for another 6 minutes for medium-rare (135°F internal temperature).
6. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This keeps it juicy.
7. Mash the roasted sweet potatoes with 2 tbsp butter and 1/4 cup heavy cream until smooth. Season with salt to taste.

Oh, the contrast between the charred, buttery steak and the smooth, sweet mash is nothing short of divine. Try topping the mash with a pat of butter and a sprinkle of flaky sea salt for an extra touch of luxury.

Beef and Bell Pepper Fajitas

Very few dishes bring the sizzle and flavor to the table quite like beef and bell pepper fajitas. I remember the first time I made them at home, the aroma filled the kitchen, and my family knew dinner was going to be something special. It’s a recipe that’s as fun to make as it is to eat, especially when you get that perfect char on the peppers.

Ingredients

• 1.5 lbs skirt steak, sliced against the grain – I’ve found this cut gives the best tenderness and flavor.
• 2 bell peppers, thinly sliced – I like using one red and one green for color.
• 1 large onion, thinly sliced – yellow onions are my go-to for their sweetness when cooked.
• 2 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• 1 tbsp chili powder – adjust based on your heat preference.
• 1 tsp ground cumin – for that essential smoky flavor.
• 1 tsp garlic powder – because everything’s better with garlic.
• Salt to taste – I prefer sea salt for its clean taste.
• 8 flour tortillas – warmed up, they’re the perfect vessel.
• Lime wedges and fresh cilantro for serving – adds a fresh zing.

Instructions

1. In a large bowl, combine the sliced steak with chili powder, cumin, garlic powder, and salt. Let it marinate for at least 15 minutes – this step is crucial for flavor.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and cook for about 3-4 minutes per side until nicely browned. Tip: Don’t overcrowd the pan to get a good sear.
3. Remove the steak from the skillet and set aside. In the same skillet, add the remaining olive oil, bell peppers, and onion. Cook for about 5-6 minutes until they’re soft and slightly charred. Tip: Stir occasionally but let them sit to get that char.
4. Return the steak to the skillet with the vegetables, toss everything together, and cook for another minute to combine the flavors.
5. Warm the tortillas according to package instructions – I like to do this in a dry skillet for about 30 seconds each side.
6. Serve the fajita mixture with warm tortillas, lime wedges, and fresh cilantro. Tip: Let everyone assemble their own for a fun, interactive meal.

Perfectly charred peppers and onions with juicy, flavorful steak make these fajitas a hit every time. I love serving them with a side of guacamole and a cold beer for the ultimate weeknight dinner. The contrast of textures and flavors is just unbeatable.

Ribeye Steak and Asparagus Risotto

Perfectly seared ribeye steak atop a creamy asparagus risotto is my idea of a luxurious yet comforting meal. I remember the first time I tried this combination; it was a chilly evening, and the rich flavors instantly warmed me up.

Ingredients

• 1 ribeye steak (about 1 inch thick) – I always go for a well-marbled cut for that extra flavor.
• 1 cup Arborio rice – the key to that perfect risotto texture.
• 1 bunch asparagus, trimmed and cut into 1-inch pieces – fresh and crisp is my preference.
• 4 cups chicken stock – homemade if you have it, but store-bought works in a pinch.
• 1/2 cup grated Parmesan cheese – because what’s risotto without a little cheesy goodness?
• 2 tbsp unsalted butter – I find it adds a richer flavor than salted.
• 2 tbsp extra virgin olive oil – my go-to for both the steak and risotto.
• 1 small onion, finely diced – the foundation of any great risotto.
• 1/2 cup dry white wine – a splash for the risotto and a glass for the chef!
• Salt and freshly ground black pepper – to season, but be generous with the pepper on the steak.

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Season the ribeye steak generously with salt and pepper.
2. Once the oil is shimmering, add the steak. Sear for 3-4 minutes per side for medium-rare, or until your desired doneness. Tip: Don’t move the steak around too much to get a good crust.
3. Remove the steak from the skillet and let it rest on a plate, covered loosely with foil.
4. In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Sauté the onion until translucent, about 3 minutes.
5. Add the Arborio rice, stirring to coat each grain in the fat, and toast for 1-2 minutes until slightly translucent around the edges.
6. Pour in the white wine, stirring constantly until fully absorbed. Tip: This deglazes the pan, picking up all those delicious steak bits.
7. Begin adding the chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
8. Halfway through adding the stock, stir in the asparagus pieces. Tip: Adding them now ensures they’re perfectly tender but still vibrant.
9. Once the rice is creamy and al dente, remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
10. Slice the rested steak against the grain. Serve the risotto in bowls, topped with steak slices. Drizzle any resting juices over the top for extra flavor.

Lusciously creamy risotto with tender-crisp asparagus pairs beautifully with the juicy, flavorful ribeye. For an extra touch, garnish with a sprinkle of fresh herbs or a drizzle of truffle oil to elevate this dish to restaurant-quality at home.

Steak and Caramelized Onion Pasta

Goodness, there’s nothing quite like the smell of caramelized onions filling the kitchen, especially when paired with the rich aroma of seared steak. This Steak and Caramelized Onion Pasta is my go-to comfort dish, perfect for those evenings when I crave something hearty yet sophisticated.

Ingredients

• 1 lb flank steak (I find flank steak offers the perfect balance of flavor and tenderness)
• 2 large yellow onions, thinly sliced (the thinner, the better for caramelizing)
• 8 oz fettuccine pasta (whole wheat works great for a nuttier flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tbsp unsalted butter (because butter makes everything better)
• 1/2 cup beef broth (homemade if you have it, but store-bought is fine)
• 1/4 cup heavy cream (for that luxurious texture)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 25 minutes until deeply golden and caramelized. Tip: Lower the heat if they’re browning too quickly.
2. While the onions cook, bring a large pot of salted water to boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
3. Season the flank steak generously with salt and pepper. Heat the remaining 1 tbsp olive oil in another skillet over high heat. Sear the steak for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain. Tip: Letting the steak rest ensures juicy slices.
4. In the same skillet used for the onions, melt the butter over medium heat. Add the beef broth and heavy cream, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
5. Add the cooked pasta, caramelized onions, and sliced steak to the skillet. Toss everything together gently to coat in the sauce. Sprinkle with red pepper flakes if using. Tip: A gentle toss prevents the pasta from breaking.

Perfectly al dente pasta coated in a creamy, savory sauce with melt-in-your-mouth caramelized onions and tender steak makes this dish a winner. Serve it with a sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.

Conclusion

Outstanding! This roundup of 22 delicious leftover ribeye steak recipes is a treasure trove for home cooks looking to transform last night’s dinner into today’s culinary masterpiece. From hearty breakfast hashes to savory stir-fries, there’s something for every taste. We’d love to hear which recipes you try and love—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!