Leftover Steak and Pasta

Leftover Steak and Pasta

 

 

 

 

 

 

 

 

 

 

 

 

That steak from last night’s dinner was delicious but you just couldn’t finish it.  So you wrap it up or get a doggie bag with intentions of making a steak sandwich the next day.  Not enough to make a whole dinner, just a sandwich.  Why a sandwich when you can make this delicious recipe that’s over the top! 

 

Leftover Steak and Pasta

 

Sauce

 

2 cups low sodium beef broth 

2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoon Worcestershire sauce 

¼ cup cold water + 3 tablespoons corn starch

salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.  If you water thicker sauce, use more corn starch.

    

    Pasta

 

12 oz egg noodles

leftover steak, cut into bite sized pieces 

2 Tablespoons unsalted butter

8 oz Baby Bella or Shitake mushrooms sliced

1 small yellow onion sliced

1 garlic minced

1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

 

Cook the egg noodles al dente and drain (do not rinse). Set aside in a bowl and drizzle olive oil over the noodles to keep them from sticking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add your leftover steak to a large skillet. Drizzle with olive oil and let the meat simmer on low heat for 3-5 minutes, turning continuously. Remove and set aside.

 

Add 1 tablespoon butter to the same pan.  Sauté the onions until transparent. Add in the mushrooms and sauté for about 5 minutes or until are tender. Add in garlic and seasonings and sauté for another minute.  

 

Add the steak bites back to the skillet.  Add noodles to the meat and mushroom mixture and toss to combine.

 

Add the sauce and slowly mix to combine. Add the sauce slowly, a little at a time until you reach the right amount. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES

 

Always cook the pasta al dente. 

 

Use any leftover meat or poultry you want, such as roasted chicken, roasted pork, or beef. 

 

Add fresh herbs at the end for flavor and freshness, parsley and basil. 

 

Keep the olive oil handy. You may need to wake up the noodles while you are making the sauce. Just a couple of tablespoons will help the noodles keep their shape and moisture. 

      

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.