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ISO: Recipe involving leftover steak and pasta

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I was thinking of serving leftover steak (cut in pieces) over linguine (or is it fettucini).


What sort of sauce would be good? What else should I add?




oh -- and no mushrooms. :)


I'm thinking some kind of white sauce (which I don't know how to make).

Edited by nestof3
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alfredo ? like Olive Garden does


We often add butter & parmesean to left over noodles.... makes a new side dish.


I have even added cheddar cheese (shredded), but not too heavy or thick.


Does this look like a good alfredo?





  • 1/4 cup butter

  • 1 cup heavy cream

  • 1 clove garlic, crushed

  • 1 1/2 cups freshly grated Parmesan cheese

  • 1/4 cup chopped fresh parsley



  1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.


PS -- I guess I'll need to ride my bike again -- LOL.

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I would make it into an asian kind of dish. I'd cook the noodles, drain them and mix them with strips of bell peppers, sliced napa cabbage or spinach, red onion and julienned carrots. I'd make a dressing of soy sauce, sesame oil, water, sugar and garlic (and ginger if you have it) and drizzle that all over the noodles/veggies. Then I'd toss in the beef. You want the dressing to be sweet, so don't skimp on the sugar. And, serve it at room temp.


Of course, you could do alfredo too:)

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The basic white sauce I use is: 2T butter, flour, 1c milk or cream. (Multiply quantities for desired amount of sauce).


Melt the butter (add cut-up garlic here if desired), mix in the flour, stir/cook on low heat until it doesn't taste like flour anymore (after a few times you get a feel for it), and then gradually add lukewarm milk while stirring to prevent lumps. If you want a thinner sauce use more milk, if you want a thicker use less.


This sauce is very versatile, I add any sort of meat and any sort of vegetable and then serve over rice, pasta, baked potatoes, or toast. During my first semester at graduate school I had a lot of tuna and broccoli over rice. When adding frozen vegetables I usually don't cook them first because I prefer them a bit crunchy, but if you like softer you could steam them first.

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