3 Ways to Use Roast Beef Leftovers

I know, I know, there aren’t that many leftovers, BUT when you cook for two, you’re bound to have some. What do you do with that perfect sous vide roast beef or prime rib leftovers? Here are 3 simple things you can do with it.

Ever try reheating a steak or a large cut of meat? Whether you use the microwave, stove, steam, or whatever, It’s never going to be the same, but with the sous vide, you’d be able to get it back close to what it was when it was freshly made. All you need to do is use the sous vide.  

Kevin loves grilled cheese. You can go as fancy or as simple as you like. We’re going to make a simple roast beef melt.

The question that we get the most often is … how do we finish all the food. Well, we end up with a lot of leftovers and repurpose a lot of it. We end up with some large cuts of meat.

Today we will be showing you 3 ways of what you can do with leftover roast beef.

1: Reheating

Ever try reheating a steak or a large cut of meat? Whether you use the microwave, the stove, steam, or whatever, It’s never going to be the same, but with the sous vide, you’d be able to get it back close to was the night or days before. All you need to do is put it back to the sous vide at a temperature a few degrees below what you had originally cooked it at.

I made this one at 135 and finished on the grill. You can watch how we made this roast beef in this video over here. I’m going to reheat this one for 40 mins at 130F

2: Roast Beef Melt

Kevin loves grilled cheese and adding roast beef into it would make it next level.

You can go as fancy or as simple as you like. You can have sauteed mushrooms, onions, peppers. I’m going to make a simple roast beef melt. Cheese, Roast Beef, Bread. If I had mustard, I’d use it.

For me grill sandwiches need to be white bread … any other bread is just not the same. Here is me “compromising”. Carmen likes her, what I call “bird bread” it’s just full of seeds, seeds everywhere.

White bread is just not the same, I eat it and an hour later, not even like 30 minutes later I’m hungry. I need something that has more fiber and a low GI. Anyway you’re more of a bread guy and I’m a noodle gal.


2 Slices of Bread
A melty cheese
Parmesan cheese (optional)
Thinly sliced roast beef.


  1. Spread mayonnaise on both sides of the bread
  2. Heat pan on medium heat.
  3. Place both slices down in pan
  4. Salt the side facing up
  5. Flip when nicely browned
  6. Place a bit of cheese on the bread, followed by meat and some more cheese if you want. It’s your sandwich do whatever you want.
  7. Once the cheese starts to melt, close up the sandwich
  8. Flip occasionally to avoid burning and make sure the cheese melts through
  9. Optional, sprinkle some parmesan cheese and flip back onto the pan, allow it to brown. Repeat on the other side.

3: Stir fry Noodles with sauce


The way I would do it would remake it into noodles. Since noodles are my favourite food.

Dry fry beef rice noodles 乾炒牛河 is super popular but that dish is quite hard to achieve at home if you don’t have super high heat so we’ll be doing an alternate version which is a wet fry beef rice noodle 濕炒牛河 which you can be a lot more creative and you don’t need to have super high heat. Another reason why we choose the wet version is because this is more about the soft tender texture of the beef, and our beef have already achieved this texture in the sous vide.


1 Package fresh rice noodles
2 tablespoon Oil

Noodle Flavoring

1 teaspoon soy sauce
1 teaspoon oyster sauce
⅓ teaspoon sugar

Sliced beef

1 Red/Green/Yellow/Orange Pepper or Combination sliced
½ Onion sliced
1 tablespoon fermented black bean
soaked to soften, then drained.
2 cloves garlic
⅓ teaspoon sugar
1 ½ teaspoon oyster sauce
1 ½ teaspoons soy sauce
½ teaspoon sesame oil
2 teaspoon Shaoxing cooking wine
1 cup Beef broth, chicken broth or water.
White Pepper

Cornstarch slurry

2 teaspoons Cornstarch
1-2 tablespoon of Water


  1. Soak fermented black beans in water for 5-10 mins then drain. Roughly chop to release the flavors then set aside.
  2. In a small bowl make the cornstarch slurry by adding 2 teaspoons of cornstarch and 1-2 tablespoons of water. Mix well, and set aside.
  3. Heat 1 tablespoon of oil in a large pan on medium heat.
  4. Add noodles and stir around to avoid sticking. Pour a bit of water down the sides of the pan and continue to stir. Cook until soft.
  5. Stir in 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, ⅓ teaspoon of sugar.
  6. Remove noodles from pan into a heat proof bowl and cover so it doesn’t lose moisture.
  7. Place the pan back onto the heat, add a tablespoon of oil, black bean, and garlic. Fry until aromatic.
  8. Add in onions. Cook until fragrant, then add the peppers. Stir around quickly.
  9. Add a splash of Shaoxing cooking wine, and beef stock, chicken stock, or water to deglaze the pan.
  10. Add oyster sauce, soy sauce, ⅓ teaspoon of sugar, salt and white pepper to taste.
  11. Add in the beef and quickly followed by the cornstarch slurry (remember to mix well before adding). Remove once it thickens and clings to the beef.
  12. Turn off the heat and stir in sesame oil.
  13. Pour over the noodles.

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