What do you do with leftover steak? Is that even a thing in your household? I’ve been making this Leftover Steak Frittata with leftover steak for breakfast for a while now and, I gotta say, it’s hits spot the next day.
Sometimes, I intentionally make extras just so I can have leftovers!
Even a small portion of steak will do for this recipe. You can use a portion of a T-bone, a Porterhouse, a filet mignon, a ribeye… Maybe it had been grilled, baked or reversed seared. The point is, you have leftover steak and I have a solution for that problem.
Gather the Supplies
This is a one pan meal and I use a 10 or 12 inch cast iron skillet, depending on how many I’m feeding. The 10 inch makes a good amount for 2 adults and a toddler. Other than an oven safe skillet, you’ll need something to stir, a cutting board and a knife.
The Ingredients
- Leftover steak of your choice (check our Farm Store for our beef offering!)
- Butter
- Leftover baked potato (steak isn’t the only leftover this recipe can utilize!)
- Eggs
- Onion
- Milk
- Salt/pepper
- Shredded cheese of your choice (I like Colby or Cheddar for this)
- Other toppings for serving, such as fresh chives, sour cream, avocado, hot sauce, etc.
How to make a leftover steak frittata
Heat your pan on medium heat and melt 1-2 tablespoons of butter.
Preheat the oven to 350F.
Dice the onion and add it first. While that is cooking (until softened), I dice up a leftover baked potato from the steak dinner the night before (everyone has baked potatoes with their steak dinners, right?).
If you don’t have a leftover potato to dice up, then you could still dice up a raw potato and add it at this time. In this case, I would peel it first and dice into small chunks that will cook quickly (similar to how my potatoes look in my Beef Tallow Potatoes recipe).
Once the potatoes and onions are cooked, turn the heat to low and add in the leftover steak, sliced thinly. You just want to warm the steak up, not cook it more and make it tough! Careful not to stir it around more than absolutely necessary, because that would also contribute to making the pieces tough.
Next, comes the eggs.
For this batch, I scramble 4 eggs with salt, pepper and a splash of milk in a separate bowl. Once the steak is warmed through, add in the eggs. The eggs should completely cover the entire bottom of the pan plus a bit up the sides. If you don’t have enough eggs to cover the pan as shown, add more!
Cook on the stove top just until the edges are starting to set up. Then, pop that bad boy in the oven for the next 15 minutes.
This leftover steak frittata is done when the top is dry (not glossy like raw eggs) and does not jiggle. This is when I like to add shredded cheese.
Finished! Serve right away and top with fixin’s of your choice.
Top your steak frittata and serve!
Topping Ideas:
- Fresh Chives
- Sour Cream
- More cheese
- Salsa
- Hot Sauce (Cholula is my favorite for egg dishes)
- Sliced avocado
- Pluck beef organ seasoning (Really though, try it! Packs a nutritional punch.)
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This is a protein-packed breakfast or brunch option to start your day off right. There’s never a wrong time to have leftover steak for breakfast, so I hope you enjoy this Steak Frittata!
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