My kids don’t eat leftovers. I’m not sure why?
Growing up, I can’t even think of a single moment I’d have been comfortable enough to tell my own parents that, but here we are with Gen Z and their no leftover-eating selves just bossing up around.
Leftovers aren’t my favorite, but they are an unfortunate reality when my biggest personal flaw is the inability to cook a meal for no less than 40 people at a time.
Don’t like leftovers? Awesome, I’m swimming in them.
The trick is to repurpose them into entirely new dishes, and using leftover grilled steak for some cheesy steak bites is a personal favorite around here.
DON’T SAY IT I ALREADY KNOW.
Is it pretty? No. But it’s steak covered in cheese and I swear to God, it’s one of the best things you’re gonna put into your mouth this week.
I’m the first to admit that the “me” who shops for groceries isn’t always the “me” in charge of dinner that night. Dinner me is way less motivated than grocery me, so I’m often in the situation where the meat I’ve purchased is about to go bad, so I hurry up and cook it up, and then toss it back into the fridge to use another day.
Take that steak, some mushrooms and onions, mozzarella cheese, and then you’re going to add to that an amazing combination of A1 Steak Sauce and Horseradish Sauce for the perfect sauce.
(Hey, you can totally use fresh steak for this, just make sure to let it rest at least 10 minutes before you cut it up.)
First up, sauté up those onions and mushrooms.
I don’t let these get too soft, not only because I like my veggies crisp, but as a reminder, you will be heating this dish a second time.
TIP: If you know you’re not going to eat all the steak you are grilling, cook the cuts you are going to save for later to rare.
That way, regardless of what you do with them- this dish or not- it gives you some room to reheat your steaks without overcooking them to well done.
For this meal, you’re going to want to cut up your steak into bite size chunks, and as a general rule, I still portion one steak per person.
Next you are going to layer on those mushrooms and onions.
Then pile on the mozzarella cheese. As much as you like. Because you, my friend, are and adult, and you can do whatever you want.
The sauce could not be easier, it’s equal parts A1 Steak Sauce and Horseradish Sauce.
I find that using horseradish sauce, as opposed to straight up horseradish makes the dip smoother and not so violent to your face and sinuses.
Now how do you melt the cheese?
Welp, you have a few options here.
You could pop it under the broiler if your dishware is oven safe.
If you have a fancy blow torch, that’d probably work.
Or you can just put it in that damn microwave, you’re hungry, who the heck cares… nuke it!
- 1 Ribeye (or your preferred cut)
- 4 oz sliced Mushrooms
- 1 Onion
- 1 cup Mozzarella Cheese
- 1 tbsp A1 Steak Sauce
- 1 tbsp Horseradish Sauce
- Slice your onion, and sauté both the onion and mushrooms in a pan until heated through. Remove from heat and set aside.
- If using leftover steak, cut into bite size chunks. If using uncooked steak, cook to your desired doneness, let rest 10 minutes, and then cut into chunks.
- Pile chunks of steak onto a heat safe dish, and then cover with onions and mushrooms.
- Then top with at least 1 cup of mozzarella cheese.
- Using your desired heating method (Broiler around 3 minutes, Microwave around 1 minute), cook until cheese melts and gets bubbly, serve with tangy dipping sauce.
- To make the sauce: add equal parts A1 Steak sauce and horseradish, and then stir to mix.