Beef Recipes

• 1 large round steak, trimmed, cut into strips
• 2 cloves crushed garlic
• 2 c. beef broth
• 1 green pepper
• 1 red pepper
• 1 yellow pepper 
• 2 c. cooked rice
• 3 tbsp Flour
• 1 tsp Soy sauce

• Cook rice.
• Cut steak into 1/4" wide strips and sprinkle with seasoned salt,  seasoned pepper, garlic powder, & paprika. 
• In a large skillet, brown meat in butter and add garlic.
• Add broth. Cover and simmer for 30 minutes. 
• Cut peppers into strips and add to pan; recover and simmer for an additional 5 minutes. 
• Mix flour with some water and soy sauce. Stir into the meat and pepper, cook until thick. 
• Serve over rice.

• 1 small onion - thinly sliced
• 2 cloves of garlic - finely chopped
• 1 lb ground round or lean ground beef
• 2 bunches of broccoli - chopped
• 1 red chili, deseeded and thinly sliced
• 4 tbsp sriracha
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 cups cooked rice
• Sesame seeds - to garnish

• Saute onion, garlic, and beef in a skillet until cooked.
• In a bowl, mix sriracha, honey, soy sauce, and vinegar.
• Once the beef is cooked, add the broccoli and cook together until the broccoli is soft (about 5-10 minutes).
• Add the sauce to the beef and broccoli. Cook up until all is warm and the sauce has reduced a bit.
• In your bowl, add the cooked rice and top with the beef and broccoli mixture. 
• Garnish with sesame seeds and green onions (optional)
• Enjoy!

• 1lb ground beef (or ground turkey)
• 1 package of taco seasoning
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 2 cans crescent rolls

• Preheat oven to 400 
• Cook ground beef
• Add taco seasoning and water - saute for about 10 minutes, until the water has evaporated.
• Turn off the heat
• Add cheese
• Spray the skull pan with cooking spray
• Press 2 triangles of a crescent roll into the bottom of the skull pan
• Add taco meat mixture
• Fold over the crescent rolls to close up the skull
• Bake for roughly 20 minutes.

Cooking Tool:

• For this, you will need a skull pan. I found mine on Amazon. You could use any Halloween pan; I just think the skull is fun!

• 2 Tbsp oil
• 2 lbs sweet Italian Sausage links
• 2 bell peppers, sliced
• 2 onions, sliced
• 3 cloves garlic, minced
• 15 oz can tomato sauce
• 14.5 oz can diced tomatoes with juice
• 1/2 tsp salt
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 Tbsp brown sugar
• Hoagie buns
• Provolone cheese slices

• Brown the sausages well on all sides.
• Remove the sausages to a plate and set aside. 
• Add the bell peppers, onions, and garlic to the same skillet and cook for about 5 minutes, getting them a little bit brown.
• Add the sausages back to the pan.
• Add in the tomato sauce and diced tomatoes, salt, Italian seasoning, onion powder, and brown sugar. Mix together.
• Bring to a boil then reduce to low and simmer covered for an hour.
• Toast buns on both sides.
• Add the Italian Sausage & peppers & onions to each roll.
• Serve with some of the tomato sauce on the side for dipping.

• 1 pound lean ground turkey
• 1/2 cup water
• 1 Package taco seasoning
• Nacho cheese sauce
• 8 large flour tortillas
• 8 Tostada shells
• Sour cream (optional)
• Shredded iceberg lettuce
• 1 tomato, diced
• Shredded cheddar cheese 

• In a large skillet, cook ground turkey over medium-high heat.
• Add water and taco seasoning to the skillet. Stir and simmer for 5 minutes
• Take 4 large tortillas and make a smaller circle 
• Take the large tortilla on a plate - makes it easier to prep
• Add ground beef to the center, top with nacho cheese, then add tostada, sour cream, lettuce, tomato, and cheese
• Top with the smaller cut tortilla
• Gently fold the larger tortilla on top to seal
• Using a large skillet - Warm the skillet on the stove, add the crunch wrap top side down and brown. Flip and brown the other side,
• Enjoy!

• 3 pounds beef chuck roast (boneless)
• 1 ½ teaspoons salt, plus more to taste
• 1 teaspoon ground black pepper
• Olive oil
• 2 large yellow onions, peeled and sliced
• 6 cloves garlic, minced
• 1 cup red wine (substitute with beef broth if desired)
• 2 to 3 cups beef broth, plus more as needed
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves, dried
• 1 pound baby carrots
• 1 ½ pounds baby yellow potatoes

• Preheat oven to 300 degrees F.
• Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.
• Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean. Tip: Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust has developed. There’s no need to sear the edges, but you can.
• Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute until fragrant. Tip: use a wooden spoon to avoid scratching the cast iron surface.
• Add the red wine (or substitute with beef broth), and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.
• Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat - if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.
• Remove from oven and add the baby carrots and potatoes. At this point, you can also adjust seasoning with salt and pepper. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. If you want it to be even more tender, cook for another 15-30 minutes.
• If desired, garnish with parsley. To serve, you can transfer to a large platter to serve it straight from the Dutch oven. Enjoy!

• 1 package of Italian-style meatballs
• Jar of spaghetti sauce
• Frozen texas toast
• shredded mozzarella 

• Preheat oven to 400 degrees F.
• Add meatballs to a skillet, pour in the spaghetti sauce, and heat until meatballs and sauce are warm.
• Cook texas toast for 5 minutes
• Remove texas toast from oven and push down the inside bread.
• Put a few meatballs and some sauce into each texas toast boat
• Tops with cheese
• Bake for 5 more minutes.
• If you want them a little brown on top, then turn the broiler on low for a few minutes.
• Enjoy!

• 1 lb Ribeye steak, trimmed and thinly sliced
• Seasonings: salt, pepper, garlic powder, onion powder, paprika
• 2 tbsp Olive oil
• 1 onion, diced
• 8 slices provolone cheese
• 4 Hoagie Rolls
• 2 Tbsp unsalted butter, softened
• A whole head of garlic, roasted and smashed

• Add 1 Tbsp olive oil to your pan, and sautee diced onions until caramelized, then transfer to a bowl.
• Increase to high heat and add 1 Tbsp olive oil. Spread the super thinly sliced steak in an even layer. Season the steak. Let brown for a couple of minutes undisturbed, and then flip. Sautee until the steak is fully cooked through.
• In a small bowl, stir together 2 Tbsp softened butter with roasted garlic clove. Spread garlic butter onto the hoagie rolls. Toast the buns on a large skillet until golden brown.
• Add cheese and onions to the rolls, and put under the broiler for a few minutes. 
• Add steak to the rolls and enjoy!