Leftover Steak: Keto-Friendly Recipes And Creative Ideas

There are many ways to use leftover steak for a keto-friendly meal. You can make a Philly cheesesteak skillet, casserole, or wrap, or get creative with steak bites, soup, or salad.

Make a low-carb Philly cheesesteak skillet

Ingredients:

• 2 tbsp olive oil or butter
• 1/2 cup sliced onion
• 1/4 tsp garlic powder
• 1 cup sliced bell peppers
• 1 cup mushrooms (optional)
• 1/4 cup chicken or beef broth
• 1 1/2 – 2 lb cooked leftover beef
• 1/4 tsp paprika (optional)
• 1/4 tsp black pepper
• 1/2 Italian seasoning (optional)
• 2/3 cup shredded mozzarella cheese (or American or Provolone)

Method:

• Slice the pepper, onions and mushrooms. (1/4-1/8 – inch thick)
• Heat olive oil in a skillet. Add the onions and cook for 1-2 minutes.
• Add peppers, mushrooms, salt and cook for 4-5 minutes, until softened and the liquid from the mushrooms has almost evaporated. Add the remaining seasonings.
• Add the steak and cook for 1 minute.
• Add the stock. Cook for 1-2 more minutes.
• Preheat oven to 375 F.
• Top with cheese and bake for 5-7 minutes, until the cheese is melted. Serve.

This recipe serves four and has 4.2 net carbs per serving.

Try a keto-friendly steak soup

Soup is a great way to use up leftover steak, and it's easy to make keto-friendly. Here's a recipe for a tasty and hearty keto steak soup that's perfect for a cosy night in.

Ingredients

• Leftover steak, cut into 1-inch cubes (or fresh steak, seared and cut into cubes)
• Butter
• Olive oil
• Garlic, minced
• Italian seasoning
• Dried parsley
• Dried thyme
• Mushrooms, sliced
• Xanthan gum (or a slurry)
• Beef broth

Optional ingredients

• Red wine or Worcestershire sauce, for deglazing
• Fresh herbs like thyme or rosemary
• Crusty bread or zero-carb bread, for serving

Method

• If using leftover steak, cut it into 1-inch cubes and set aside. If using fresh steak, cut into cubes, season with salt, and sear in batches in a hot pot with butter and olive oil. Remove the steak from the pot and set aside.
• In the same pot, add diced onion and cook until softened and browned.
• Add minced garlic, dried herbs, and sliced mushrooms. Cook until the mushrooms are browned and soft.
• Pour in the beef broth and add the xanthan gum (or slurry). Bring the soup to a boil and cook for a few minutes to thicken.
• Add the steak back into the pot and cook for a few minutes to heat through.
• Turn off the heat and ladle the soup into bowls. Serve with crusty bread or zero-carb bread, if desired.

Tips

• You can deglaze the pan with a splash of red wine or Worcestershire sauce for extra flavour.
• Fresh herbs like thyme or rosemary can be added to the soup for additional aroma and taste.
• If you prefer a thicker soup, you can add a small amount of flour or cornstarch dissolved in water.

Make Philly cheesesteak wraps

Philly Cheesesteak Wraps are a great way to use up leftover steak while sticking to a keto diet. They are quick and easy to make, perfect for lunch or dinner, and can be customised with your favourite ingredients.

Ingredients:

• Leftover steak
• Vegetables: onions, bell peppers, mushrooms (optional)
• Cheese: Provolone, American, or cheese whiz
• Oil or butter for frying
• Salt and pepper to taste
• Steak seasoning (optional)
• Worcestershire sauce (optional)
• Flour tortillas or lettuce leaves for serving

Method:

First, slice your leftover steak into thin strips. You can also use deli roast beef if you don't have leftover steak.

Next, heat some oil or butter in a large skillet over medium heat. Add your choice of vegetables and cook until tender. For a classic Philly Cheesesteak, use onions and bell peppers. You can also add mushrooms for extra flavour and texture.

Once the vegetables are tender, push them to the side of the skillet or remove them temporarily. Add the steak strips to the skillet and season with salt and pepper. You can also add steak seasoning for extra flavour. Cook the steak until it is heated through, about 2-4 minutes.

Return the vegetables to the skillet and combine with the steak. Add a dash of Worcestershire sauce if desired.

Finally, add the cheese. Provolone or American cheese are mild and melt well, but you can also use cheese whiz if you prefer. Cover the skillet and cook until the cheese has melted.

Serve the steak and vegetable mixture in flour tortillas or lettuce leaves. Enjoy!

Create garlic butter steak bites

Ingredients

• 1 tablespoon olive oil
• 1½ pounds sirloin steak (or strip loin, tenderloin, strip steak or rib eye)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 2 tablespoons unsalted butter
• 4 cloves garlic (minced)
• ¼ teaspoon red pepper flakes
• 1 tablespoon parsley (fresh, chopped)

Instructions

• Add the olive oil to a large skillet and heat it over high heat.
• Cut the steak into bite-sized pieces and pat them dry with paper towels.
• Make sure the olive oil is hot, then add the steak pieces to it. Season them generously with salt and pepper.
• Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Continue cooking for another 2 minutes until they’re golden brown. If your skillet isn’t big enough, you may need to do this in batches.
• Transfer the steak bites to a plate and add the butter to the same skillet. Turn the heat down to medium and, after the butter has melted, add the garlic and red pepper flakes. Cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown.
• Pour the garlic butter over the steak bites and toss well.
• Garnish with parsley and serve.

Tips

• Preheat the pan before adding the steak bites to ensure a good sear and even cooking.
• Cook the steak bites in batches to avoid overcrowding the pan, which can lead to steaming instead of browning.
• Allow the steak bites to rest for a few minutes after cooking to retain their juices and ensure a tender, flavorful result.
• Store leftover steak bites in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over low heat or in the microwave to retain their tenderness and flavor.

Experiment with a steak salad

Steak salads are a great way to use up leftover steak, and they can be enjoyed in a wrap, on crusty bread, or on a bed of lettuce, spinach, or arugula. Here are some ideas for experimenting with a keto-friendly steak salad:

Choose your steak

Any type of leftover cooked steak will work for your salad. Go for strip, sirloin, fillet, or ribeye. Leftover skirt and flank steak are also delicious options. Just avoid steak with a strong marinade that might clash with the other flavours in the salad. If you don't have leftover steak, you can cook a fresh steak specifically for the salad.

Prepare the steak

Cut the steak against the grain into thin slices, about 1/8 inch thick. You can cut them thicker if you prefer. If you're cooking a fresh steak, slightly undercook it as it will continue to cook as it cools down.

Choose your greens

While a simple bed of arugula or spinach works well, you can also get creative and use other types of greens as your base. Try a combination of lettuce, spinach, or arugula, or go for a heartier option like kale.

Add some veggies

Tomatoes are a great addition to a steak salad. Cherry tomatoes are a good choice, but feel free to use any ripe, flavourful tomatoes such as heirloom, Roma, or beefsteak. Red onions add a sharp flavour to the salad, but you can also use white onions or shallots. If you don't like the strong taste of raw onions, try soaking them in ice-cold water for 10 minutes to soften their flavour. Other veggie options include olives, parsley, basil, or oregano.

Top it off with protein

In addition to the steak, you can add other proteins to your salad. Try grilled chicken, shrimp, or salmon for a boost of protein and flavour.

Dress it up

A simple dressing of olive oil and vinegar can work well, or you can get creative and make a more complex dressing. Try a combination of Dijon mustard, avocado oil, lemon juice, coconut aminos, and mayonnaise. You can also experiment with different types of cheese, such as shredded cheddar, parmesan, blue cheese, or feta.

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