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What to do with cooked leftover ribeyes

I have 2 1/2 leftover cooked ribeyes and I don't know what to do with them. Any ideas? Quick and easy is always good.

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  1. One of our favorite things is a steak salad. Anything you enjoy, but what we like are greens, cherry tomatoes, a little fresh corn off-the-cob, red onion, crumbled blue cheese, small quartered new potatoes, croutons and sliced steak..vinaigrette. Mmmmm!

    Just happened to think that thinly sliced steak makes a great panini with fresh mozzarella, basil and tomato grilled until the cheese gets all nice and melty!

    2 Replies
    1. re: anni

      Yep, I second the steak salad. Sounds yummy to me!

      1. re: anni

        this is our favorite too.
        Or you can do steak soft tacos

      2. Slice thinly as possible, toss into a hot pan with a little oil just to warm them, not cook too much more, toss on some of your favorite cheese and make a fabulous cheese-steak sandwich. You could also saute some onions and mushrooms to go with that - YUM!

        1. Trim the cap from the heart, along the line of cartilage, leaving you with a palm-sized heart of uniform grain that's easy to slice thin for the sando's, as above. It's also fun to roll the slices and skewer singly on toothpicks, served with any dipping sauce (Tzatziki from yogurt is a fun hot-days dip).

          The remaining cap is the best muscle on a cow. Best served warm. Stir fry to reheat, and savor the mouthfeel of those muscle fibers separating.

          1. Honestly, one of my favorites is chopping up the ribeye with onion and bell peppers for steak and eggs the next morning. Some skillet potatoes, and then (since assuming it follows a rib-eye dinner the night before) you won't have to eat for a week!

            1. what is"leftover ribeyes"? Is that like "leftover wine?" I'm sorry, I don't understand either of these phrases.


              1 Reply
              1. re: TarheelYankee

                Yeah, I've never heard of those things either!

              2. All ideas sound good. I came home last week from dinner with a lot of prime rib. Rare, we ordered 10 oz, we got like these huuuuge pieces, 17 oz or so. I brought it home I made the best quesedillas on my cast iron grill. Great cheeses,with scallions and cilantro sauteed the rare meet quickly, added that to two buttered flour tortillas cooked them golden, served with sour cream and salsa. Ended up it was the better than the original meal.

                yes and some went into flour tortillas with eggs and peppers/and the left over baked potato with its skin, quickly stir fried with the rare meat for breakfast too.yummy.

                1. easiest thing is to warm a ribeye in a covered ceramic dish for 20 minutes or so in a 350 oven. let stand for 5 minutes. serve with a tomato and onion salad.

                  that was my lunch today.

                  1. I'm with the steak salad crowd. romaine, steak, blue cheese,

                    HOWEVER, if it were me, truth be told, I'd just eat them plain. I wouldn't heat them or anything. That's just me.

                    1 Reply
                    1. re: laliz

                      I'm laughing, cause i too love cold steak!

                    2. I had a steak sandwich on focaccia for supper last night (leftover New York strip). Delicious!

                      Someone else mentioned steak and eggs for breakfast. Fresh tomato on the side, poifect!