,This delicious leftover steak recipe of steak enchiladas came about in the aftermath of a visit to one of Wisconsin’s legendary supper clubs over this past weekend. If you’ve never been to a bona fide supper club, that would be reason enough to pay a visit to America’s Dairyland.
Ever Wondered What To Do With Leftover Steak?
Although we had only two of our boys with us, we ordered for three and received enough incredibly good tasting food to easily serve twice that many. In addition to our very full stomachs, this left us wondering what to do with leftover steak. These steak enchiladas recipe makes for good leftover meals.
We’ve put other enchiladas together that are a minor variation to this recipe. Our chicken enchiladas feature a green enchilada sauce, complimented with some salsa verde. Both enchilada recipes are easy and delicious.
After making this lefover beeef and steak enchiladas, I realized how easy it would be to make pork enchiladas by using leftover pork.
These are Delicious Leftover Steak Recipes
Because we had gigantic portions of both ground sirloin and sirloin steaks from our supper club visit, we loaded these babies up and then added some pan roasted fresh sweet corn and black beans to the mix.
This makes for an easy to put together use of beef and steak leftovers and something the whole family will ask for again. And again.
As one of our boys aptly declared at the end of this meal of steak enchiladas, to you, I say, “Olé!”
More Leftover Meals
- Tacos de cerdo Sobrantes (Leftover Pork Tacos)
- Mashed Potato Croquettes Recipe
- Turkey Shepherds Pie
- Recipes for Leftovers from Eating Well
Steak Enchiladas and Beef Enchiladas - Easy Leftover Steak Recipes
- 1 lb combination of leftover steak finely chopped or ground sirloin.
- 10 large tortilla wrappers
- 1 16 oz can low-sodium black beans.
- 1 tablespoon olive oil
- 2 ears fresh sweet corn or 2 cups frozen sweet corn.
- 1 small white onion diced (optional)
- 1 4 oz. can chopped chili peppers
- 1/2 cup red salsa
- 3 10 oz. cans red enchilada sauce
- 1/2 cup chopped cilantro leaves
- 2 cups shredded cheese.
- Preheat oven to 350 degrees F.
- Spray to 9 x 11 baking dishes with non-stick coating.
- Heat olive oil in skillet over medium heat, add corn and saute till browned.
- Add onions and saute until soft and translucent, if desired.
- In large mixing, combine meat, corn, black beans, salsa, chili peppers, 1 can of enchilada sauce, 1 cup of cheese, and cilantro leaves.
- Using 1 can of enchilada sauce, coat bottoms of both baking dishes.
- Lay tortilla wrappers out on flat surface, dole out 3-4 tablespoons of meat mixture in each wrapper and roll into enchilada.
- Lay wrapped enchiladas in pans, and divide remaining can of enchilada sauce over enchiladas.
- Sprinkle remaining shredded cheese on top of both pans.
- Place in oven for 30 minutes, uncovered.
- Serve with sour cream and garnish with additional salsa and cilantro if desired.