Hash

• Heat a large skillet with a small amount of oil or butter. Add a handful of finely chopped onion and celery if desired. Stir regularly until the onions are translucent and aromatic. Add diced leftover steak and potatoes. Form the hash into a loose patty, and allow the underside to slowly become crisp and golden. Turn the hash, and repeat the browning process until both sides are darkly golden and the middle is hot. Season with salt and pepper and serve. Leftover beef gravy, cheese sauce or fried eggs are all appropriate accompaniments.

Steak and Potato Pie

• Sweat a small quantity of diced onions and celery in a skillet. Dice the leftover potatoes and steak, and toss them with the onions and celery. If you have leftover vegetables, dice those as well and add them. Line a pie plate with pastry crust or use a prepared pie shell. Pour the steak and potato mixture into the pie shell, and cover it with leftover or store-bought gravy. If gravy is unavailable, white sauce will be acceptable. Slash a second crust to provide a vent, and use it to cover the pie. Bake at 375 degrees Fahrenheit until golden and bubbly.

Steak and Potato Casserole

• Prepare onions, celery, steak and potatoes as directed for the steak and potato pie. Grease a casserole dish, and pour the potato mixture into it. Add any other desired vegetables or seasonings. Cover the steak and potato mixture with white sauce or cream of mushroom soup. Sprinkle liberally with breadcrumbs or small croutons. Dot with butter, and sprinkle with cheese if desired. Bake at 325 to 350 degrees Fahrenheit, until the crumbs are golden and the filling is bubbling and hot.

Potato-Crusted Steak Pie

• If you have lots of potatoes left over, mash them coarsely and toss them with melted butter. Press a layer of potatoes firmly into the bottom of a glass pie pan or casserole dish, making a continuous bottom crust. Fill with sliced leftover steak, vegetables, and fried mushrooms and onions. Pat out the remaining potatoes on a sheet of wax paper to make a second crust. Invert over the steak mixture, and press to seal the edges. Dot with butter, and bake at 375 to 400 degrees Fahrenheit until the potato crust is crisp and golden.

Soup or Salad

• Dice the leftover steak and potatoes, as well as any other leftover vegetables at your disposal. Heat beef broth in a pot, and add the leftovers. Taste, and adjust the seasoning as necessary. Alternately, dice the steak and potatoes and place them in a salad bowl. Add thinly sliced celery, green onions or chives, halved cherry tomatoes, and slivers of bell pepper. Toss the salad with a mustard-based vinaigrette, and decorate with chopped parsley.