Leftover Steak Cacciatore
Transform your dinner leftovers into a restaurant-worthy meal with this flavorful Leftover Steak Cacciatore! Perfectly designed to breathe new life into previously cooked steak, this rustic Italian dish combines tender strips of steak with a rich, aromatic tomato sauce infused with garlic, onions, bell peppers, and a splash of optional white wine for added depth. Briny black olives, tangy capers, and a sprinkle of dried herbs elevate the flavors, creating a harmonious blend that's both comforting and elegant. Ready in just 35 minutes, this easy skillet recipe is ideal for busy weeknights yet feels special enough for entertaining. Serve it over your choice of pasta, rice, or alongside crusty bread to soak up every last drop of the savory sauce. Don't forget the final touch of freshly chopped parsley for a burst of freshness! Quick, hearty, and resourceful, this dish is the ultimate solution to repurposing leftovers with style.
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Recipe Information
Ingredients
- 2 cups leftover cooked steak (sliced into thin strips)
- 2 tablespoons olive oil
- 1 medium yellow onion (sliced)
- 1 large bell pepper (sliced, any color)
- 3 cloves garlic (minced)
- 14.5 ounces crushed tomatoes
- 0.5 cups chicken or beef broth
- 0.25 cups dry white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes (optional, for heat)
- 0.5 cups black olives (sliced)
- 2 tablespoons capers (drained)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 servings cooked pasta, rice, or crusty bread (for serving)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and bell pepper to the skillet, and sauté for 5 minutes, or until they soften and begin to caramelize.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the crushed tomatoes, broth, and wine (if using), and stir to combine.
Add the dried oregano, basil, and red pepper flakes (if using), and season with salt and black pepper to taste.
Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
Gently fold in the sliced steak, black olives, and capers, and simmer for an additional 5 minutes, or until the steak is just warmed through. Be careful not to overcook, as the steak is already cooked.
Taste the sauce and adjust the seasoning, if needed.
Serve the cacciatore over cooked pasta, rice, or alongside crusty bread, and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
