Leftovers.  In some cases, like soup, they’re even better than the day they were made.  Other things just become dry, congealed messes of unappetizing stuff.  Not many recipes are made for one–or even two.  This leads to lots of leftovers in this world.  I don’t want to talk about the sad leftovers.  Let’s talk about things that are awesome!

For example, a steak.  This weekend we held a holiday/appreciation dinner for the staff of our dental practice.  As it was a special occasion I ordered a ribeye.  It came out just as I had ordered it–medium rare.  (Great job, Latitude 41!)  I’m not used to eating a lot of meat, plus we had ordered several appetizers to share and enjoyed a couple libations so I ended up taking half of my steak home.

Because my mind is constantly in idea-generation mode, I was thinking late in the evening of the possibilities of what to do with the steak.  I settled on the idea of a sweet potato hash with charred onions and chunks of homegrown sweet potato from a friend’s mom.  Then, morning came and while sipping my decaf I decided to poke around in the fridge for other ingredients to add.  After seeing the white cheddar and the jalapeños I knew I’d changed my mind.  Here’s how it went down…

Ingredients:

• whole wheat tortilla
• leftover ribeye–it’s pretty important it’s not well-done, but if that’s your thing I guess I won’t judge
• 1/8 cup shredded extra sharp white cheddar
• several thin slices of fresh jalapeño

Directions:

1. Thinly sliced the steak and jalapeno
2. Toss steak on a whole wheat tortilla and top with a few shreds of extra sharp white cheddar and sliced jalapeño
3. Toast in the toaster oven until the cheese just melted.
4. Slice and enjoy!

I’m so glad I didn’t eat that whole steak last night!  More leftover ideas to come.  Next up, fried rice!

Mean time, tell me some of yours.