The Best Ways To Eat Leftover Steak For Breakfast

You may not automatically think of steak as a breakfast food, but why not? If you regularly enjoy other meats for breakfast, whether it's bacon, sausage, or chorizo, slicing up some leftover steak is hardly a big jump from what you're already doing. And really, steak with eggs, potatoes, or crusty bread can make for pretty delicious pairings, regardless of the time of day. And while you might not feel up for whipping up a steak first thing in the morning (who could blame you), if you happen to have leftovers from last night's dinner — or even uncooked steak that's already been seasoned and is ready to go — there's no reason to wait until lunch or dinner to put it to use. 

There are lots of simple ways to repurpose steak for a decidedly delicious morning meal. The trick is to simply use steak as you would other breakfast meats or to pair it with items that are typically viewed as breakfast foods. So go ahead and pull cream cheese, bagels, and eggs from your fridge and see what magic you can whip up. Once you're inspired, you can use these other great breakfast steak ideas as a jumping-off point. 

Breakfast tacos are one of those delicious and portable morning meals you should be indulging in at least a couple of times a month (if not every morning). But if you haven't added steak into your breakfast taco rotation, it's time to start. All you have to do is slice your leftover steak into strips or small bite-sized cubes, then sauté onions and red peppers in a skillet, and add your eggs to scramble them. As the eggs cook, add the steak to reheat the meat. 

When all your ingredients are cooked, distribute them evenly between corn tortillas, which you can also pre-heat for that added restaurant experience. Then, top them with shredded cheddar cheese, avocado or pre-made guacamole, cilantro, and salsa. If you plan on taking them to-go, wrap them in aluminum foil to prevent the toppings from falling out. You can unwrap them bit-by-bit as you eat, much like from your favorite burrito place.

By pairing your leftover steak with eggs, cheese, and veggies, you can pack your breakfast with protein and fill up on a meal that will help keep your hunger pangs at bay for hours. There are lots of ways to whip up a breakfast sandwich, which you can customize by selecting different kinds of bread (English muffins, biscuits, focaccia, and croissants are all good options) or cheeses. That said, a fail-proof morning pleaser uses nothing more than a biscuit, a single egg, a pre-cut slice of cheddar cheese, and, of course, your leftover steak. 

To make this sandwich, simply cut your biscuit in half, heat up a skillet, and melt a little butter inside. Then, break open an egg into a bowl and season it with a little salt and pepper, whisking to mix. Pour the egg mixture into the skillet and allow the egg to cook. Place the square of cheese in the middle of the cooking egg, and fold the edges of the cooked egg over the top of the cheese. Remove the egg from the skillet and place it on your biscuit. Turn off the heat on your stove and use the residual heat in the pan to reheat your steak. When heated, add on top of the egg. If desired, top with sliced tomatoes, onions, avocado, or spinach. 

When you're looking for a hearty, hot breakfast that's perfect for lazy winter mornings or maybe as a dish to fill up on before you hit the hiking trails, look no further than a steak and egg hash. The basic ingredients include leftover steak, potatoes, eggs, and veggies of your choice. These could include red bell peppers, onions, tomatoes, and mushrooms, though you're free to use whatever you wish. The seasonings are simple, using salt, pepper, and fresh oregano or thyme. 

Start by preheating your oven to 350 degrees Fahrenheit. Dice your potatoes and veggies, then slice your leftover steak into strips. Boil the diced potatoes in a pot for about five minutes, then remove from heat and drain. This par-boiling step will ensure that the potatoes are thoroughly cooked along with the other vegetables and steak.

Next, heat a skillet to medium-high heat, adding butter or oil to the pan before sautéing your veggies until thoroughly cooked. Add the potatoes and seasonings of your choice to the skillet and allow to continue cooking for another few minutes. Make a few "holes" in the hash mix so you can see the bottom of the pan, then crack open your eggs and pour them into the holes you've just made. Add your slices of steak across the top of the pan, then bake the entire mix for 10 minutes. When you remove the skillet from the oven, it's ready to serve!

If you're just waking up and have to head out the door in a hurry, you may assume that a T-bone steak and egg breakfast is entirely out of reach. However, if you have leftover T-bones from last night (along with some of the gravy or steak juice), they're actually a cinch to reheat in the microwave. Yes, seriously, we mean the microwave! This means that, between cooking the eggs in a couple of minutes and reheating the steak in a couple more, you can have a full cowboy breakfast ready to go in almost no time at all. 

Simply heat butter in a skillet. While that's warming up, season your eggs in a small bowl with salt and pepper. Start cooking the egg. As they're cooking, put your steak in a microwave-safe dish, pour the steak juice over the top, and cover with plastic wrap or another microwave-safe cover. Set the microwave to medium heat, then heat for 90 to 120 seconds, flipping the steak every 30 seconds. The steak juice will help bring moisture back to the steak to make it juicy, while the cover will prevent the juices from evaporating as it is re-heated. When the steak is nice and hot and your eggs are cooked, plate them together and enjoy alongside fresh sliced tomatoes or avocado or with a chunk of crusty bread. 

Your standard Philly cheesesteak includes bell peppers, onions, mushrooms, slices of steak, and, of course, provolone cheese. And while the ingredients are typically served in sub-style sandwich form, there's absolutely no reason you can't turn them into a breakfast favorite by creating an omelet. All the basic elements are there, really. You just have to add eggs, a touch of milk, and salt and pepper to the mix. 

Start by sautéing your veggies in a large skillet over medium-high heat in a small amount of oil. When they're almost cooked, add a little more oil, along with your leftover steak that's been sliced into strips. Allow this to heat through for several minutes before setting the veggies and steak aside in a heat-safe bowl. Put a little butter in the bottom of the skillet, then pour in your eggs, mixed with a touch of milk, salt, and pepper. Allow the egg mixture to begin to set.

Next, add shredded provolone cheese to one-half of the eggs, then layer the meat and veggies on top before adding yet more provolone cheese. Cover the skillet for about a minute, allowing the cheese to melt. Fold the other half of the cooked eggs over the top of the steak and veggies, then remove from heat and serve. To really complete the Philly cheesesteak effect, serve with toast and butter.

To be fair, the main difference between steak burritos for breakfast and steak tacos for breakfast is what type of wrap you use. Breakfast tacos are often made with corn tortillas or sometimes smaller flour tortillas. Meanwhile, breakfast burritos are made with giant flour tortillas, meaning you can load up the ingredients and really get that fully loaded wrap effect. This wrapping also makes them even easier to transport than tacos, so they're a fun and accessible way to switch up your morning meal when you're headed off to work. 

To make a steak burrito, first slice up your leftover steak into small cubes. Next, scramble your eggs in a skillet with salt and pepper and a little fresh cilantro. When they're cooked, place the eggs in the center of a large flour tortilla. Use the residual heat from the skillet to heat your cubes of steak. When the steak is warm, spoon the cubes over the eggs in the tortilla. Then add shredded cheese and wrap your burrito. 

You can also add plenty of other add-ins as they strike you, such as sour cream, salsa, sauteed veggies like onions and peppers, or guacamole. Once it's wrapped, take a minute to place the whole burrito in the skillet with a touch of oil. Toast each side for about 30 seconds, then wrap in aluminum foil and take it with you on the go. 

If you're looking for an Instagram-worthy breakfast made from leftovers, consider making breakfast bruschetta. Simply start with a nice crusty baguette. Slice it into 3/4-inch slices and rub one side of each slice with olive oil and a peeled clove of garlic. Pop the slices under the broiler or in your toaster oven for a few minutes until they're all a nice golden brown.

While the bread is toasting, slice your steak into strips and heat them up in a skillet with a little oil and some of the steak juices saved from the night before. When the steak and bread are ready, assemble your breakfast by smearing cream cheese or avocado spread on the bread, then top with the slices of steak. 

From there, only your imagination limits the options as you add in different toppings for color, texture, and, of course, flavor. For instance, you could add fresh pico de gallo or sautéed mushrooms on top. Or top with an egg, fresh tomato, and a sprig of fresh basil for a springtime take on this simple yet utterly delicious steak breakfast.

As soon as you're done with your steak for the night, you can prep your morning breakfast by planning to make the leftovers into breakfast casserole in the morning. This cuts down a bit on your cooking time and it also ensures the perfect meld of flavors for your morning meal. Simply slice your leftover steak into cubes and put them in a large bowl along with six eggs, garlic, onion powder, a bag of frozen hash browns, a cup of shredded cheddar, three tablespoons of melted butter, salt, and pepper. Cover the bowl with plastic wrap and put it in the fridge overnight to allow the flavors to mingle and season the steak. 

In the morning, all you have to do is preheat your oven to 350 degrees Fahrenheit as soon as you wake up. Take the bowl containing your steak mixture out of the fridge, giving it a stir or two to make sure all the ingredients are evenly distributed, then pour it into a casserole dish. You may want to lightly oil the dish to make sure portions come out cleanly.

Pop the casserole in the oven as you start getting ready for the day. In 35 minutes, remove it from the oven, top with more cheese, then put it back in the oven until the cheese melts. Just like that, you've got the perfect hot breakfast to enjoy with your family or to take with you to a potluck brunch.

Egg muffins are a bit like a bite-sized breakfast casserole but are far easier to transport and eat on the go than their larger cousins. All you need to make egg muffins is a muffin tin, one egg per cup, diced leftover steak, and whatever veggies or cheese you want to add for additional flavor. Favorites include diced peppers, onions, and mushrooms, as well as cheddar or provolone cheese for rich, satisfying flavor. 

To get cooking, first, preheat your oven to 350 degrees Fahrenheit. Then sauté your veggies in a skillet with a little oil, salt, and pepper, to taste. Add the steak to the pan in order to reheat it with the veggies. After it's all cooked through, remove the mixture from the heat, then spoon an equal amount of the meat and veggie mixture into each of the muffin cups. 

Crack an egg into each cup on top of the steak and veggies. You actually want the yolk to break here, so stir slightly to break it up and distribute the yolk and egg white evenly. Top each cup with cheese and a touch of salt and pepper. Cook for about 25 minutes, then remove the pan from the oven. Allow the muffins to cool for at least 10 minutes before you try to remove them from the pan. Once they're set, they're ready to grab and go as you go about your day's adventures.

The trick to the perfect, wonderfully eggy quiche made with steak leftovers is to combine the flavors of steak and potatoes by using the potatoes as the quiche crust. Brilliant, right?

The process may sound complicated, but it doesn't have to be like that when you use frozen hash browns to make the crust. Simply preheat your oven to 350 degrees Fahrenheit while you defrost the hash browns in the microwave. Try to remove as much moisture as possible from the potatoes by placing them in a clean kitchen towel and pressing firmly to try to expel excess moisture. Combine the potatoes with a few tablespoons of oil, then press firmly into a pie plate to form a crust. Pre-bake the crust for 10 minutes to ensure you'll have a crispy base ready for the filling — no soggy bottoms here! Right, Paul Hollywood? 

While the crust is cooking, dice your leftover steak, then a small onion. In a bowl, mix five eggs, a cup of heavy cream, salt, and pepper. When the crust is golden brown, remove it from the oven and layer the inside with your steak, onions, and about a cup of shredded mozzarella cheese. Top with the egg mixture, then bake the entire pie for 30 minutes. Serve with a dollop of whipped cream and chopped chives or parsley to really complete the "steak and potato" flavor sensation. 

For another classic and hearty leftover steak breakfast, look no further than steak and egg huevos rancheros. This classic breakfast is sure to really bring some pretty serious flavor to your morning meal experience.

Start by using a toaster oven to toast two corn tortillas — that's one tortilla per serving. Slice your steak into thin pieces and set aside. Dice tomato, onion, and half a jalapeño and add it all to a hot skillet with a little oil, salt, and pepper to sauté the veggies. When the mix is almost cooked, add the sliced steak to reheat, then remove it from the skillet and set it aside. 

Next, cook two eggs sunny side up in the skillet with a little butter, salt, and pepper. Add pepper jack cheese to the tops of the eggs until it starts to melt. Then, to make and serve your huevos rancheros, simply top each corn tortilla with the steak mixture, followed by an egg, salsa, sliced avocado, and chopped cilantro.