Need dinner on the table fast? This Leftover Steak Stroganoff, an easy 30-minute Beef Stroganoff Recipe made with leftover steak, is your ticket to a hearty, satisfying meal.
Wondering what to do with leftover steak? This creamy leftover steak stroganoff transforms yesterday’s steak into a rich, comforting dinner in about 30 minutes. Simply sauté mushrooms and onions, make a quick sour cream sauce, stir in sliced cooked steak just long enough to warm it through, and serve over egg noodles
Quick look at the recipe
Ready in: 30 minutes | Ingredients: 13 pantry staples | Serves: 4, Difficulty: Easy, no-fuss favorite | Make-Ahead Friendly: Yes
This easy weeknight wonder, like my recipes for Chuck Roast Chili and Chicken and Shrimp Fried Rice, turns fridge leftovers into something that tastes like a Sunday supper. It’s one of my favorite ways to use leftover steak, and I make it at least once a month.
Over the years, I’ve also tested this same recipe with leftover roast beef, pork tenderloin, pork chops, and cooked chicken, and every version has been a hit at our house. The only protein I haven’t tried is seafood, and honestly, I don’t think it would work.
Although I usually make this recipe with leftover steak, I’ve also tested it with roast beef, pork, and cooked chicken, and every version has been a winner.
If you’ve got extra steak or roast beef on hand and a craving for comfort food, this recipe is for you!
This recipe is my favorite go-to whenever we have leftover meat. It's quick, it's delicious, and best of all, my family always asks for seconds. Sharon
Jump to:
- Quick look at the recipe
- Why you'll love this recipe
- Ingredient notes and smart swaps
- Fun twists and tasty variations
- Other leftover meats that work
- From my kitchen
- How to make the Leftover Steak Stroganoff
- What to serve with beef stroganoff
- Time-saving tips
- Storing and reheating beef stroganoff made with leftover steak
- Ways to use leftover beef stroganoff
- Make-ahead tips
- Recipe FAQs
- Tips to ensure this recipe turns out perfectly
- Looking for more ways to use leftover meat?
- Join the conversation
- Recipe:
Why you'll love this recipe
- Reinvents leftovers - Turns last night's steak into a creamy, dreamy skillet supper
- Weeknight friendly - Done in just 30 minutes, but tastes like it simmered all day
- Classic comfort food - That savory mushroom gravy with sour cream, pure heaven
- One-pot magic - Less mess, less fuss, more flavor
It's the kind of dish you whip up when you want to impress your family without breaking a sweat or, even more importantly, with today’s higher prices, your grocery budget.
Ingredient notes and smart swaps
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the complete list is provided in the recipe card below.
- Leftover steak - I used a mix of filet mignon and ribeye, but flank, sirloin, or even roast beef will work. The amount is flexible-use what you've got!
- Mushrooms - Cremini, button, or baby bella all work great. Wipe them clean with a damp paper towel before slicing. You can use pre-sliced mushrooms, but they tend to cook down too much. Buying whole mushrooms and slicing them thickly will yield the best results.
- Beef base - I almost always use Better Than Bouillon because it gives the sauce a richer, more concentrated beef flavor than most boxed broth. If using broth instead, choose a good-quality low-sodium beef broth so you can season to taste.
- Sour cream - Adds the signature tang. Temper it with a little hot sauce from the pan to prevent curdling.
- Heavy whipping cream - Richness galore! You could sub half-and-half, but I say go for the gold.
- Egg noodles - The classic stroganoff companion, but mashed potatoes or rice would be just as tasty.
💡 Time-saving tip: Frozen chopped onions and garlic cubes can cut prep time way down.
Fun twists and tasty variations
- Add a veggie boost: Stir in spinach or peas at the end for a pop of color.
- Use ground beef or turkey: If you don't have leftover steak, brown 1 lb of ground meat before starting the sauce.
- Make it Southern-style: Add a splash of hot sauce or a pinch of Cajun seasoning.
- No noodles? Try rice, or spoon it over fluffy mashed potatoes for a real stick-to-your-ribs meal.
Other leftover meats that work
- leftover ribeye steak
- filet mignon
- sirloin steak
- flank steak
- roast beef or chuck roast
- pork tenderloin or pork roast
- pork chops
- rotisserie chicken
- grilled or baked chicken
Since the meat is already cooked, simply warm it through in the sauce for the last minute or two to keep it tender. If using chicken, you can substitute chicken stock if you like. Although the beef stock works fine, too.
From my kitchen
I almost always make this recipe the day after we grill steaks. My husband thinks we’re having leftovers, but this creamy stroganoff feels like an entirely new meal. It’s also one of my favorite “cook once, eat twice” dinners because it comes together so quickly on busy weeknights.
How to make the Leftover Steak Stroganoff
- Boil the noodles: Cook according to the package directions and drain.
- Sauté mushrooms & onions: Heat olive oil and butter in a Dutch oven over medium-high. Add mushrooms and chopped onions. Cook for 8-10 minutes, stirring occasionally, until tender and golden.
- Add garlic and flour: Stir in minced garlic and cook for 1 minute. Sprinkle in flour and cook another minute, stirring constantly.
- Build the sauce: Stir beef base into 1 cup of water and pour it into the pan. Add heavy cream and simmer for 1-2 minutes, until slightly thickened.
- Temper sour cream: Mix a few spoonfuls of hot sauce into the sour cream, then stir it into the Dutch oven until smooth. Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Add the steak and heat until warmed through.
- Serve & garnish: Spoon over egg noodles and sprinkle with chopped chives or parsley.
What to serve with beef stroganoff
Because this stroganoff is rich and creamy, I like serving it with something fresh or crisp to balance the meal, such as:
- American Coleslaw or Old-Fashioned Cucumbers and Tomato Salad
- Garlic Green Beans or Southern Pea Salad
- Crusty Cornmeal Biscuits or Sweet Potato Biscuits for sopping up the sauce
- A glass of cabernet or pinot noir, if you're feeling fancy
If I don’t have egg noodles, I like to serve it over Twice Baked Mashed Potatoes or even cauliflower rice if I’m being extra good, for a low-carb alternative.
Time-saving tips
- Use frozen chopped onions and garlic to skip the chopping
- Swap in pre-sliced mushrooms if you’re in a hurry
- Make the Stroganoff sauce ahead of time and reheat gently before serving
Storing and reheating beef stroganoff made with leftover steak
- To store: Cool leftovers and refrigerate in an airtight container for up to 3 days.
- To reheat: Warm gently on the stove over low heat or microwave in short bursts, stirring between each.
- Pro tip: Add a splash of cream or broth to loosen up the sauce if it thickens too much in the fridge.
Ways to use leftover beef stroganoff
Got leftovers of the leftovers? (It happens.) Try these ideas:
- Spoon over baked potatoes for an easy twice-baked makeover
- Stir into cooked rice and top with cheese for a quick stroganoff casserole
- Wrap in puff pastry or fill hand pies for a hearty snack
Make-ahead tips
- Slice mushrooms and onions in advance
- Mix the sauce (without steak or sour cream) and store for 1-2 days
- Boil noodles ahead and toss with a little olive oil so they don't stick
Just wait to combine everything until you're ready to serve for best results.
Recipe FAQs
Yes! Leftover steak is actually perfect for beef stroganoff because it’s already cooked. Simply slice it thinly and stir it into the sauce at the very end, just long enough to warm it through. Overcooking can make the steak tough.
Greek yogurt or crème fraîche are great substitutes.
Temper the sour cream by adding a few tablespoons of the hot mixture before stirring it into the pan. This helps it blend in smoothly.
Absolutely! Just use a large, deep skillet; 12 inches is ideal.
Yes, but the sauce may separate slightly when thawed due to the dairy. For best texture, freeze just the sauce (without noodles) and reheat gently.
Tender cuts like ribeye and filet are the best, but sirloin, NY strip, and flank steak also work.
Tips to ensure this recipe turns out perfectly
- Don't skip the sauté: Take time to brown the mushrooms and cook off their liquid; it builds flavor.
- Temper your sour cream: This one little step saves you from a lumpy mess.
- Use flavorful broth: Better Than Bouillon adds richness you just won't get from a boxed stock.
- Don't overcook the steak: You're just warming it through to keep it tender.
Looking for more ways to use leftover meat?
Don’t let perfectly good steak, roast beef, pork, or chicken go to waste. Check out these easy recipes that transform yesterday’s dinner into something completely new.
Join the conversation
If this Dutch Oven Beef Stroganoff helped you rescue some sad, forgotten steak from the fridge, I'd love to hear about it! Drop a comment, leave a star rating, or tell me your favorite leftover makeovers.
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Leftover Steak Stroganoff
Equipment
- Dutch oven with lid or, a large, deep skillet with a lid can also be used
Ingredients
- 8 ounces egg noodles
- 8 ounces leftover steak, cut into slices or cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- 16 ounces mushrooms, thickly sliced, you can use button, cremini, or baby bellas
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon roasted beef base I use Better than Bouillon
- 1 cup water
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: chopped chives or parsley for garnish
Instructions
- Cook egg noodles according to package directions and drain.
- While the egg noodles are cooking, place a Dutch Oven or a large 12-inch skillet over medium-high heat on the stove. Add two tablespoons of butter and olive oil, the mushrooms and onions. Sauté for 8-10 minutes, or until all the liquid has evaporated and the onions and mushrooms are tender and cooked through. Stir occasionally.
- Add one minced garlic clove and cook for one minute. Add one tablespoon of flour and cook another minute, stirring constantly.
- Mix one cup of water with the beef base and add it to the pan. Then, add ¾ cup of whipping cream and simmer for another 1-2 minutes, or until the mixture has thickened slightly.
- To temper the sour cream and prevent it from curdling, add a few tablespoons of the mixture to it first. Then incorporate it into the stroganoff sauce and stir or whisk until well blended.
- Add one tablespoon Worcestershire sauce, ½ teaspoon Dijon mustard, and season with salt and pepper. Add the leftover steak and bring to a simmer or until the steak is heated through.
- Serve immediately over cooked egg noodles and garnish with parsley or chopped chives if desired.
Notes
- Don't skip the sauté: Take time to brown the mushrooms and cook off their liquid; it builds flavor.
- Temper your sour cream: This one little step saves you from a lumpy mess.
- Use flavorful broth: Better Than Bouillon adds richness you just won't get from a boxed stock.
- Don't overcook the steak: You're just warming it enough to keep it tender.
- To store leftovers, cool them and refrigerate in an airtight container for up to 3 days.
- To reheat leftovers, warm gently on the stove over low heat or microwave in short bursts, stirring between each burst.
- Pro tip: Add a splash of cream or broth to loosen up the sauce if it thickens too much in the fridge.
Sharon Rigsby
I make this recipe at least once a month because it transforms leftover steak into a rich, creamy beef stroganoff in just 30 minutes. It’s perfect for busy weeknights and a delicious way to use leftovers.