Ingredients

• 18 homemade or frozen meatballs (~2 oz each)
• 1 packet au jus gravy mix
• ½ packet ranch dressing mix
• 2 cups low sodium beef broth
• ¼ cup pepperoncini juice
• 6 pepperoncini peppers (optional)
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 2 tbsp heavy cream

Instructions

1. Brown meatballs in a skillet for 5 minutes. Transfer to crock pot.
2. Mix au jus, ranch, broth, and pepperoncini juice. Pour over meatballs. Add whole peppers if desired.
3. Cook on high 2–3 hrs or low 3–4 hrs.
4. Remove meatballs and peppers. Stir in slurry and heavy cream to thicken sauce.
5. Return meatballs and stir to coat. Serve with mashed potatoes or noodles.

Ingredients

• 1 lb strip steak, cubed
• 1 bag (about 20 oz) frozen cheese tortellini
• 2 cups mixed vegetables (e.g., bell peppers, onions, zucchini)
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup garlic parmesan sauce
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat griddle to medium heat. Add veggies with olive oil and seasoning. Cook until soft.
2. Add steak to the other side of griddle, season, and cook until browned and medium doneness.
3. Add frozen tortellini and a few splashes of water. Cover to steam and soften for 4–5 minutes.
4. Remove cover, drizzle garlic parmesan sauce, and toss to coat tortellini.
5. Mix everything together and top with Parmesan cheese. Serve hot.

Ingredients

• ½ cup mayonnaise
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika
• 2 tbsp sweet pickle relish
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 1 lb ground beef
• ½ cup finely diced onion
• 6 small flour tortillas
• 6 slices American cheese
• Salt and pepper to taste

Instructions

1. Mix together mayo, spices, relish, mustard, and vinegar to make Big Mac sauce.
2. Flatten ~2 oz ground beef onto each tortilla. Sprinkle with onions, salt, and pepper.
3. Heat a skillet on high. Spray lightly with oil.
4. Place tortillas beef-side down. Press gently. Cook 2–3 minutes.
5. Flip, add cheese slice, and cook 2 more minutes.
6. Serve folded with Big Mac sauce and optional lettuce or pickles.

Ingredients

• 2 lbs ground beef
• 1 egg
• ½ cup breadcrumbs
• 1 small onion, chopped
• 2 tbsp Worcestershire sauce or ¼ cup ketchup
• 1 tbsp garlic paste or minced garlic
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ cup ketchup
• ½ cup BBQ sauce
• 2 tbsp yellow mustard

Instructions

1. Preheat oven to 400°F. Mix beef, egg, breadcrumbs, onion, Worcestershire/ketchup, garlic, and seasonings in a bowl.
2. Form into 8 patties and place on a wire rack over a baking sheet.
3. Mix ketchup, BBQ sauce, and mustard. Brush over patties.
4. Bake for 30 minutes. Serve on sandwich buns or toast.

Ingredients

• 1 lb steak (sirloin or ribeye), cubed
• 1 tbsp olive oil
• 1 tsp steak seasoning
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ⅓ cup sun-dried tomatoes, chopped
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp oregano
• ¼ tsp thyme
• ¼ tsp red pepper flakes
• 1 lb gnocchi

Instructions

1. Toss steak cubes with olive oil and seasoning. Air fry at 400°F for 5–7 minutes.
2. In a large skillet, melt butter over medium heat. Add garlic and cook 1 minute.
3. Stir in broth, cream, Parmesan, sun-dried tomatoes, and spices. Simmer until slightly thickened.
4. Add gnocchi, cover, and cook 3–4 minutes until tender.
5. Add cooked steak to skillet and stir to combine. Serve hot.

Ingredients

• 2 tbsp olive oil
• 2 yellow onions, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced
• 2 tbsp minced garlic
• 2 lbs ground beef
• 1 lb spicy sausage
• 6 oz tomato paste
• 14 oz tomato sauce
• 2 cans Rotel (diced tomatoes with green chilies)
• 2 cans kidney beans (or chili beans of choice)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cayenne (optional)
• Salt and pepper, to taste
• 1 can Bush’s Chili Magic (Campfire Style)

Instructions

1. Sauté onions, bell pepper, jalapeño, and garlic in olive oil for 3–5 minutes.
2. Add beef and sausage. Cook 10 mins until browned.
3. Stir in tomato paste and sauce. Cook 2–3 mins.
4. Add Rotel, beans, and all spices. Stir and simmer for 1 hour covered.
5. Stir in Chili Magic and simmer 5 more minutes. Serve hot with crackers or bread.

Ingredients

• Corned beef with seasoning packet
• Brown sugar
• Guinness beer
• Water (as needed)
• Cabbage, potatoes, carrots, onions

Instructions

1. Place corned beef in a pot with seasoning and brown sugar.
2. Pour in Guinness and water to cover. Bake at 350°F for several hours.
3. Add chopped veggies, cover, and return to oven until tender.
4. Slice and serve. Save leftovers for another recipe.

Ingredients

• 24 oz lean ground beef
• Taco seasoning
• ¼ cup red enchilada sauce
• 1 cup fat-free shredded cheddar
• ½ cup white rice
• 1 cup chicken bone broth
• Cilantro, lime juice
• Low calorie tortillas
• 2 tbsp nacho cheese
• Nonfat Greek yogurt or light sour cream

Instructions

1. Cook beef with seasoning and mix in enchilada sauce and cheese.
2. Cook rice in broth. Add lime and cilantro.
3. Layer tortillas with nacho cheese, rice, beef, yogurt. Roll tightly.
4. Toast in a skillet until golden. Serve warm.

Ingredients

• Ground beef patties
• Seasonings (of choice)
• Diced onion
• Pepper Jack cheese
• Peppers
• Shredded cheese
• Wraps
• Lettuce, tomato, burger sauce

Instructions

1. Season and cook beef with onion, peppers, and cheese.
2. Load onto wrap with lettuce, tomato, sauce. Roll and serve.

Ingredients

• Flank steak (sliced thin)
• Cornstarch
• Soy sauce
• Rice wine vinegar
• Ginger
• Sesame oil
• Onion, garlic, broccoli florets
• Noodles (spaghetti or lo mein)
• Oyster sauce, honey, cornstarch slurry
• Brown sugar (optional)

Instructions

1. Marinate sliced steak with cornstarch, soy sauce, rice wine vinegar, and ginger.
2. Sear in sesame oil, then remove from pan.
3. Sauté onion, garlic, and ginger. Add broccoli and noodles.
4. Mix sauce: soy, oyster sauce, vinegar, slurry, honey, and brown sugar.
5. Add sauce and beef back to the pan. Toss to coat. Serve hot.

Ingredients

• 3 red onions (diced)
• 8 cloves garlic
• 1 can chipotle peppers in adobo (7 oz)
• 1 lb chuck roast (browned)
• 2 lbs ground beef
• 1 lb breakfast sausage
• 4 cans fire roasted tomatoes
• 28 oz tomato sauce
• 5 tbsp Texas chili seasoning
• 1 can beer
• Salt and pepper
• Optional toppings: Fritos, jalapeños, onions, cheese, sour cream

Instructions

1. Sauté onions, garlic, chipotles for 10 minutes. Brown chuck roast, set aside.
2. Brown beef and sausage. Drain fat, combine meats and aromatics.
3. Add tomatoes, sauce, chili seasoning, and beer. Stir to combine.
4. Smoke on a Traeger at 225°F for 8 hours with pecan wood.
5. Serve with desired toppings.

Ingredients

• Beef (sliced thin)
• Broccolini
• Soy sauce, Shaoxing wine, sesame oil, oyster sauce, water
• Sugar, baking soda, cornstarch, black pepper
• Ginger, garlic
• Sesame seeds

Instructions

1. Mix marinade and marinate beef for 30 mins.
2. Steam broccolini. Drain marinade and sear beef in hot oil.
3. Add ginger and garlic. Return broccolini and reserved marinade. Toss to combine.
4. Garnish with sesame seeds and serve.

Ingredients

• Hoagie rolls
• Pizza or pasta sauce
• Pepperoni
• String cheese (sliced)
• Frozen meatballs (defrosted)
• Melted butter (½ stick)
• Garlic powder
• Italian seasoning
• Shredded mozzarella

Instructions

1. Hollow out hoagie rolls. Add sauce, 4 pepperoni slices, string cheese, and meatballs.
2. Top with more sauce, shredded mozzarella, and Italian seasoning.
3. Brush garlic butter on top and bake at 350°F for 20 minutes.

Ingredients

• Ground beef (¼ lb per patty)
• Sliced onions
• Butter, oil
• Burger seasoning (salt, pepper, garlic powder)
• Cheese slices
• Burger sauce
• Bread (sandwich slices)

Instructions

1. Caramelize onions in butter and oil. Season and cook until soft and golden.
2. Form ground beef into balls. Smash in hot skillet and season.
3. Flip once crust forms. Add cheese and cover until melted.
4. Assemble patty melts with sauce, cheese, patty, onions, and grill until toasted.

Ingredients

• Frozen garlic bread
• Provolone cheese (sliced)
• Deli roast beef (1 lb)
• Au jus seasoning packet
• Water (3 cups)
• Dried parsley (optional, for garnish)

Instructions

1. Bake garlic bread at 400°F for 10 minutes.
2. Simmer au jus mix with water. Once bubbling, remove from heat and add roast beef to warm.
3. Top each garlic bread piece with half a slice of provolone, 3 slices of roast beef, and another half slice of cheese.
4. Return to oven until cheese is melted.
5. Garnish with parsley and serve with au jus for dipping.

Ingredients

• Bacon, chorizo, chicken, pork, beef, hot dogs
• Onions (lots)
• Bell peppers, green onions, tomatoes, cilantro
• Beer (1 bottle)
• Tomato sauce (2 cans)
• Oaxaca cheese
• Tortillas (for serving)
• Lime (for serving)

Instructions

1. Cook bacon, then cook each meat in succession, saving the grease and setting each aside.
2. Cook onions, then add remaining vegetables. Stir everything together.
3. Add beer and tomato sauce. Let simmer and reduce.
4. Top with Oaxaca cheese and serve with tortillas and lime.

Ingredients

• Strip steak (thinly sliced)
• Onion (sliced)
• Bell peppers (2, sliced)
• Montreal steak seasoning
• Olive oil
• Salt, pepper, garlic
• Sour cream
• Extra grande burrito tortillas
• Frozen crispy fries (cooked)
• Queso
• Tapatío hot sauce (optional)

Instructions

1. Sauté onions and peppers in oil with seasoning until soft. Set aside.
2. Cook steak in more oil and Montreal seasoning until done.
3. Warm tortillas and add sour cream, fries, veggies, steak, and queso.
4. Roll burritos tightly and griddle until golden on all sides.
5. Slice and serve with hot sauce if desired.

Ingredients

• Ribeye steak (thinly sliced)
• White onion (diced)
• Sweet peppers (diced)
• Salt, pepper, onion powder, garlic powder, seasoning salt
• Egg roll wrappers
• Provolone cheese
• American cheese
• Half and half (for cheese sauce)
• Oil (for frying)

Instructions

1. Sauté onions and peppers in oil until softened. Season and remove.
2. Cook steak in same pan with seasoning. Chop as it cooks.
3. Make cheese sauce: melt American cheese with half and half over low heat. Season.
4. Fill wrappers with provolone, steak, veggies, and roll tightly.
5. Fry until golden brown. Serve hot with cheese sauce if desired.

Ingredients

• 5 strips bacon, chopped
• 8 oz beef chorizo
• 1 bell pepper, diced
• 1 medium sweet onion, diced
• 8 oz thin-sliced beef (e.g., skirt or flank), chopped
• 1 tsp Chipotle seasoning
• 1 cup Oaxaca cheese, chopped
• 1 cup Manchego cheese, chopped
• Corn or flour tortillas

Instructions

1. Crisp bacon, remove and set aside. Cook chorizo until rendered, then add veggies.
2. Cook until soft, add beef and seasoning. Stir until browned.
3. Add bacon back in, stir in cheeses, cover to melt.
4. Warm tortillas, load with filling, and serve.

Ingredients

• 1½ lbs beef (chuck or flank), sliced
• ½ cup soy sauce
• ¼ cup brown sugar or honey
• 1 cup beef broth
• 3 cups broccoli florets
• 2 tbsp cornstarch + 2 tbsp water (slurry)
• 2 tbsp sesame oil (optional)

Instructions

1. Add beef, soy sauce, sweetener, broth, and oil to slow cooker. Stir.
2. Cook on low 6 hours. Add broccoli and cook 30 more mins.
3. Stir in cornstarch slurry and cook 10 minutes to thicken. Serve over rice.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 tbsp olive oil
• 3 large russet potatoes, peeled and cubed
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp minced garlic
• 1 tbsp Worcestershire sauce
• 1 (8 oz) can tomato sauce
• ¼ cup ketchup
• 1 tbsp yellow mustard
• 2 tbsp barbecue sauce
• 1 cup shredded cheddar cheese

Instructions

1. Toss cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika. Air fry at 400°F for 20 minutes.
2. Meanwhile, cook ground beef and diced onion in skillet over medium heat until browned.
3. Reduce heat, add garlic, Worcestershire, tomato sauce, ketchup, mustard, and BBQ sauce. Stir and simmer until thickened.
4. Fold in cooked potatoes and mix together. Top with cheese and place in oven or under broiler to melt cheese.

Ingredients

• 32 oz frozen meatballs
• 1 (10 oz) can Rotel tomatoes with green chilies
• 16 oz block Velveeta, cubed
• ¾ to 1 cup heavy whipping cream
• 1 packet taco seasoning
• Cooked rice (for serving)
• Chopped green onions (for garnish)

Instructions

1. Add all ingredients to crock pot. Stir after 1 hour.
2. Cook on high 3 hours or low 5 hours, stirring occasionally.
3. Serve over rice, garnish with green onions and optional sour cream.

Ingredients

• 1 lb flank steak, sliced thin
• ½ tsp salt
• ¼ tsp white pepper
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• ½ tsp baking soda
• ½ onion, sliced
• 3 green onions, chopped (white and green parts separated)
• 4 cloves garlic, minced
• 1 tbsp soy sauce (for sauce)
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp sugar
• ¼ tsp MSG (optional)
• Vegetable oil (for frying)

Instructions

1. Marinate beef with salt, white pepper, sesame oil, soy sauce, cornstarch, and baking soda for 10 minutes.
2. Heat oil to 350°F and shallow-fry beef until crispy. Remove and drain.
3. Remove most oil, sauté onions, then garlic, then add sauce ingredients and beef.
4. Add green parts of green onions, toss to coat, and serve over rice.

Ingredients

• 8 oz steak, cubed
• 2 tbsp vegetable oil
• ½ sweet onion, diced
• 2 cloves garlic, minced
• 2 eggs
• 3 cups day-old rice
• 2 tbsp butter
• 2 tbsp soy sauce
• ¼ tsp white pepper
• Salt to taste

Instructions

1. Heat oil in a hot pan or wok. Sauté onion until soft.
2. Add steak and sear until browned. Add butter and garlic.
3. Push ingredients to the side. Scramble eggs in the pan.
4. Add rice and drizzle soy sauce around edges. Season with pepper and salt.
5. Mix all together and serve hot.

Ingredients

• 3–4 lb chuck roast
• 2 tbsp butter
• 1 large onion, sliced
• 1½ cups beef broth
• 12 oz beer (or additional broth)
• 1 packet au jus mix
• 1 tbsp minced garlic
• 2 tbsp Worcestershire sauce
• 6 sandwich rolls (e.g., Jimmy John’s bread)
• 6 slices provolone cheese

Instructions

1. Season roast with salt, pepper, garlic. Sear in butter until browned.
2. Place in crock pot. Sauté onions in skillet, then add broth, beer, au jus, garlic, and Worcestershire. Simmer and deglaze.
3. Pour over roast. Cook on low for 8 hours.
4. Shred meat, place on rolls with cheese. Air fry to melt cheese.
5. Strain juices for dipping. Serve with au jus.

Ingredients

• 1 box cheesy Mexican rice (e.g., Old El Paso)
• 1 lb ground beef
• 1 packet taco seasoning
• ½ cup water
• 1 can evaporated milk
• 16 oz Velveeta cheese
• 7 oz canned diced green chilies
• 8 oz shredded pepper jack
• 1 cup shredded sharp cheddar
• 1 cup sour cream
• Spicy ranchero sauce (Taco Bell)
• 4 large burrito-size flour tortillas

Instructions

1. Prepare rice as directed. Brown beef, drain, add seasoning and water, simmer.
2. Make cheese sauce with evaporated milk, Velveeta, chilies, and pepper jack. Stir over low heat until smooth.
3. Heat skillet, add cheddar and a tortilla. Melt, then top with another tortilla and flip.
4. Assemble with sour cream, ranchero, beef, cheese sauce, and rice. Roll into burrito. Serve warm.

Ingredients

Major Ingredients

• New York strip steak (1, 1–1½ inches thick)

Minor Ingredients

• Coarse salt (to season)
• Cracked black pepper (to finish)
• Avocado oil (2–3 tablespoons)
• Unsalted butter (2–3 tablespoons)
• Shallots (1–2, halved or sliced)
• Garlic (2–3 cloves, smashed)
• Fresh thyme (a few sprigs)

Instructions

1. Pat steak dry and season with coarse salt.
2. Heat avocado oil in cast iron skillet over medium-high until smoking.
3. Place steak in skillet. Sear 2 minutes per side, flipping once.
4. Flip once more, lower heat, and add butter, shallots, garlic, and thyme.
5. Baste steak with melted butter for 1 minute.
6. Remove steak, season with cracked pepper, and let rest for 5–8 minutes.
7. Slice and serve.

Notes

Adjust cooking times to preference. Basting adds flavor. Resting prevents juice loss.