When I can get a nice-looking piece of beef that will provide more than one meal for under $5, we're having beef for dinner.
This 1-lb boneless sirloin tip steak went into the slow cooker right on top of the can of diced tomatoes with roasted garlic and onions. I didn't add anything else. It cooked on low for 6 hours, and then I drained the juice and shredded the meat with a fork.
At dinner time I mixed up the instant polenta according to the package directions, and when it was finished I stirred in all of the Italian five cheese blend that I had left (we had been into this bag before), along with a splash of milk.
I plated the polenta first and spooned the beef and tomato mixture on top. The grapes and a green salad were on the side. It was simple and tasty, and the leftovers reheated well for a second round later that week.