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Never choose between your two favorite foods again! This Philly cheesesteak pizza recipe combines traditional flavors on a crispy golden crust, with a creamy sauce that will have your mouth watering!
Has there ever been a time when you were craving a Philly, but you kind of wanted pizza too? That’s when you need this recipe! Not only is it delicious, but it’s also a fun meal to make on the weekends that the whole family will love!
To make things easy you can stick with store bought dough, but to get the full experience you have to try my homemade pizza dough that is super simple!
This pizza is perfect when you have a leftover steak that didn’t get eaten, and it’s like two totally different meals!
Garlic cloves – if you don’t have fresh, store bought minced garlic can be used or garlic powder.
flour
Milk – be sure it’s cold!
chicken stock – vegetable stock can be substituted if needed.
crushed red pepper flakes – add more if you like it spicy.
salt
ground black pepper
ground nutmeg
parmesan cheese
For the pizza:
ribeye steak – could also use flank or skirt steak
olive oil
Worcestershire sauce
onion
green pepper
mushrooms
prepared pizza dough – if the dough has been refrigerated, allow it to sit at room temperature for 1-2 hours before rolling it out to use.
mozzarella cheese
provolone cheese
How to Make the Best Philly Cheesesteak Pizza Recipe:
In a small skillet over medium heat, melt the butter. Stir in the garlic and cook for 30 seconds then the flour. Cook until bubbly.
Slowly whisk in the milk and chicken stock until the sauce has thickened. Add the seasonings and parmesan cheese, then remove from the heat and set aside.
Place the steak in the freezer for about 10 minutes. This makes it much easier to slice. Trim off any large fatty pieces around the edges. Slice as thin as possible.
Preheat the oven to 500 degrees and sit the pizza stone in to warm.
Heat a tablespoon of oil over medium high heat in a large skillet. Season the steak with salt, pepper, and Worcestershire sauce. Cook for a couple of minutes, then remove from the pan.
Add the remaining oil and saute the veggies until they are tender.
Roll out the pizza dough. Remove the pizza stone from the oven and coat with cooking spray.
Spread the dough on the stone and piece with a fork. Bake for 3-5 minutes.
Remove the dough from the oven and spread on the cheese sauce. Add the steak, onions, peppers, and mushrooms. Then top with mozzarella and provolone cheese.
Bake until the dough is golden brown and the cheese has melted.
Tips for Making
The stone can also be dusted with flour or cornmeal instead of greasing with cooking spray.
If you don’t have a pizza stone, you can still use a regular baking sheet to make homemade pizzas! The stone retains the heat really well, so you may want to cook it a little longer the first time to make sure it gets nice and crispy.
Using leftover steak? Skip the cooking instructions and add it directly to the pizza.
To make ahead of time, prep the steak and veggies (in advance) then follow the remaining instructions. This is great when it comes to entertaining.
Feel free to add your other favorite pizza toppings.
Storing and Reheating Cheesesteak Pizza
Keep leftover pizza in the refrigerator for up to 5 days.
When reheating to keep the crust crispy, it’s best to use the oven or air fryer. Cook at 400 degrees until it’s warmed through. For a chewy crust, bake at 350 degrees.
Microwaving is the fastest reheating method, but as you know, the crispiness just isn’t there so we don’t recommend it.
If you would like to freeze it, it’s best without the veggies. They get a little mushy during the thawing process.
Never choose between your two favorite foods again! This philly cheesesteak pizza recipe combines traditional flavors on a crispy golden crust, with a creamy sauce that will have your mouth watering!
Ingredients
Scale
For the creamy sauce: 1 tablespoon butter 2 cloves garlic, finely minced 1 tablespoon flour 1/4 cup cold milk 1/4 cup chicken stock 1/8 teaspoon crushed red pepper flakes 1/8 teaspoon salt pinch of ground black pepper pinch of ground nutmeg ¼ cup parmesan cheese
For the pizza:
6 oz. ribeye steak 2 tablespoons olive oil, divided 1 tablespoon Worcestershire sauce 1 onion, thinly sliced 1 green pepper, thinly sliced 1 cup mushrooms, thinly sliced prepared pizza dough 1 cup shredded mozzarella cheese 1 cup shredded provolone cheese
Instructions
Add butter to small skillet over medium heat. Add garlic and cook for 30 seconds. Add flour and cook for about 1 minute, or until bubbly.
Slowly whisk in milk and chicken stock and cook until thickened. Add crushed red pepper, salt, pepper, nutmeg, and parmesan cheese, stirring to combine. Remove from heat and set aside.
Place steak in the freezer on a sheet pan for about 10 minutes so it gets very cold but not frozen through. Trim off any large pieces of fat normally around the edges of the steak, but some veins of fat in the middle of the steak are good. Slice the steak as thin as possible with a sharp knife.
Place pizza stone in oven and preheat to 500 degrees F.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season steak with Worcestershire sauce, salt, and pepper. Cook for 2-3 minutes, stirring occasionally. Remove from pan and set aside.
Notes
If using prepared pizza dough that has been refrigerated, remove from the fridge, and allow to rest for 1-2 hours before rolling out and using.
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Enjoy this Beef Crostini appetizer topped with a creamy horseradish spread the next time you host a party or just want a light, delicious dinner.
Doesn’t the word crostini just sound fancy? If you didn’t know what it was and saw it on a menu, you would probably wonder what that fancy-sounding appetizer was.
Today I am going to show you how easy it is to make steak crostinis with a delicious creamy horseradish spread that is going to keep you and your guests coming back for more! Even though people love making these for cocktail parties and special occasions, they are also a great lunch idea!
Although these crostinis sure are tasty, they are healthy too!
When compared to other ingredients that people consider high protein such as quinoa, peanut butter, black beans, and edamame, a 3 ounce serving of beef contains the same amount of protein but with fewer calories.
It’s also full of other great nutrients like iron to help the body use oxygen, choline which has been shown to help support nervous system development, and selenium to help prevent cell damage.
Beef Crostini Ingredients
Beef – rib cap, skirt, or flank steak
shallots, thinly sliced
olive oil
salt
balsamic vinegar
French baguette
Chives for garnish
For the Marinade:
Worcestershire sauce
balsamic vinegar
olive oil
Dijon mustard
maple syrup
Salt and black pepper
For the Horseradish Spread:
horseradish (not horseradish sauce)
plain Greek yogurt
cream cheese
lemon juice
Salt and black pepper
Worcestershire sauce
How to Make Crostinis with Beef and Horseradish Sauce
Making the Marinade: Whisk together the Worcestershire sauce, balsamic vinegar mustard, oil, maple syrup, and salt and pepper in a large shallow dish. Cover both sides of the beef by submerging it. Cover the dish and allow it to marinate for one and a half to two hours.
Preparing the Spread: Combine the horseradish, greek yogurt, lemon juice, cream cheese, salt, pepper, and Worcestershire sauce in a small bowl. Mix until it’s combined. You can also use a hand mixer to whip the spread for a lighter and fluffier consistency. Refrigerate until you are ready to use.
Cooking the Shallots: Over medium-high heat, warm up the saucepan. Add the thinly sliced shallots and salt, then saute until they are golden brown. Pour in the vinegar and continue cooking until the shallots have absorbed the balsamic. Take the pan off the heat and set it aside.
Making the Crostini: Preheat the oven to 400 degrees and prep a baking sheet by lining it with parchment paper. Lightly brush the olive oil on the bread using a pastry brush and place it on the baking sheet. Bake for 5 to 10 minutes, then flip them and continue baking until they are toasted.
Cooking the Beef: Heat a cast-iron skillet over high heat. While you are waiting, remove the beef from the marinade and pat dry. Add the oil to the pan, once it’s warm, sear the beef for 5 minutes or until a nice crust forms. Flip and repeat for the other side and cook until the internal temperature reaches 135 degrees. Let the steak rest for 5-10 minutes to lock in the flavor and to finish cooking to 140 degrees.
Assembling the Crostinis: Spead the horseradish sauce onto both sides of the bread slices. Add the beef and top with the balsamic shallots. If you are using chives as a garnish just sprinkle those on.
What Other Cuts of Meat Can You Use to Make Crostini Appetizers?
You can use whatever cut of beef you would like. Here are some of the more popular options.
Roast beef – if you wanted to add that to this recipe or skip the marinading you could buy roast beef from the deli.
Filet mignon – prepare the same way as the recipe is written
Beef tenderloin
Making Steak Crostini Ahead of Time
If you want to avoid the party stress of making everything at once, you can easily make the horseradish spread a day before.
While the beef would be best freshly made, you could also make it a day or so ahead of time, then reheat it before assembling the crostinis.
For the marinade: In a large shallow dish, whisk together the Worcestershire sauce, balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper. Submerge the meat into the marinade, being sure to cover both sides. Cover with plastic wrap and marinate for one in a half to two hours.
For the spread: As the meat is marinating, in a small bowl mix together the horseradish, yogurt, cream cheese, lemon juice, salt, pepper, and Worcestershire sauce until well combined. (For a lighter texture, beat with an electric mixer for a fluffier consistency) Place spread in the refrigerator until ready to use
For the shallots: Heat a small sauté pan over medium-high heat. Add shallots and salt and sauté until golden brown. Add the balsamic vinegar and continue to sauté until balsamic has absorbed into the shallots. Remove from heat and set aside.
For the crostini: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using a pastry brush, lightly brush olive oil on the bread and place on the baking sheet. Bake for about 10-15 minutes, turning halfway through the cook time, until toasted.
For the meat: Heat a large cast iron skillet over high heat. Remove the meat from the marinade, pat dry, and discard the marinade. Heat oil in the pan. Place meat in the hot skillet and sear for about 5 minutes until a nice crust forms. Using tongs, turn the meat to sear the other side for about 5 minutes or until internal temperature reaches 135 degrees F. Remove from heat and let rest for 5-10 minutes allowing it to carry over cook to 140 degrees for medium. Slice along the grain.
Assemble: Spread the horseradish mixture on each of the slices of bread. Top with slices of meat and then top with balsamic shallots. Sprinkle with chives, if using.
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Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings.
This recipe was originally created for the Beef Throwdown with New York Beef Council
I love a good bowl of chili, but depending on where you live, chili can look a little different. So I decided to take it back to the good ole’ days and create a classic beef chili that has those traditional flavors, heartiness, and simple ingredients.
In case you are wondering, this is actually a healthy beef chili recipe and is packed full of protein. Obviously ground beef plays a big part, but the black beans and pinto beans are a good source of plant-based protein too.
Beef is a great source of iron and helps with muscle maintenance, growth, keeps you fuller because of the protein content, and is full of vitamins and minerals, including creatine.
One of my favorite things about this homemade chili is that it requires pantry staples. This means you probably already have most of the ingredients on hand so you may not even have to make a trip to the store!
Classic Beef Chili Ingredients
Protein: ground beef, black beans, pinto beans
Spices: salt, garlic (minced and powder), chili powder, cumin, oregano, salt
Veggies: carrots, onion, fire roasted crushed tomatoes, tomato paste, jalapeno
How to Make this Ground Beef Chili Recipe with Beans
Heat a large stock pot or Dutch oven over medium-high heat, then add the oil. Once the oil is hot, add the ground beef and salt. Brown the beef until it’s no longer pink.
Drain off the grease, but keep 1 to 2 tablespoons in the pot. Set the cooked ground beef to the side for now.
Add the diced onions and carrots, allow them to cook just until softened.
Place the jalapeno and garlic in, continuing cooking for another 2 minutes.
Sprinkle in the remaining spices, and stir to combine. Then add the tomato paste and stir until the veggies are coated and saute for 2 more minutes.
Pour in the roasted tomatoes and broth. Be sure to scrap the bottom when stirring to remove any bits that are stuck.
Stir in the beans and cooked beef, then bring the chili to a low simmer.
Cover and let it cook on low heat for at least 45 minutes. Chili is really great and flavorful when it cooks for at least 2 hours, so if you have the time, let it go longer.
Stir occasionally. If you find that it is becoming too thick, you can add a little water or broth.
Serve with your favorite toppings!
What Beef Can Be Used in Chili?
Because I was going for a classic recipe I chose ground beef, but there are tons of varieties of beef chilis. Here are a few cuts that are more popular:
Brisket – if you like corned beef or pastrami you would like brisket chili
Beef Chuck – because this cut is a little tougher, this is best for slow cooker chili
Meat from boneless short ribs – these are cheaper than bone in ribs
How to Store Healthy Beef Chili
Allow the chili to cool completely before transferring it to an airtight container and refrigerate. It will stay fresh for up to 4 days.
To freeze, place the chili in a freezer-friendly container and store for up to 2 months. You can also freeze in single-serving portions to make meal prep easier. If you want to reheat the full batch, store the chili flat in a plastic bag to save space in the freezer.
Hosting a Chili Bar Party
If you want to let your guests do the work or allow them to customize their chili to their liking try a chili bar.
Simply make the chili then set it out, along with all of the toppings. You could also transfer the chili to a slow cooker and place it on warm if you wanted to set up a table with all of the ingredients.
Chili bars are great for parties and game days, plus you hardly have to worry about entertaining full time!
Are you ready to enjoy the best classic beef chili you have ever tasted? Made with hearty ingredients like ground beef and beans, and full of flavor from our chili seasonings.
Toppings: sour cream, cheese, avocado, chives, tortilla chips, etc.
Instructions
Heat a large Dutch oven or pot over medium high heat. Add oil and let heat to medium high heat. Add the ground beef, breaking into small crumbles with a wooden spoon. Add salt and continue to cook until beef have browned and fully cooked.
Drain beef draining off most of the fat, but reserve 1-2 tablespoons in the pot. Add the onions and carrots. Sauté until soft. Add the jalapeno and garlic. Continue to sauté for another 1-2 minutes or until fragrant.
Add the chili powder, cumin, oregano, and garlic powder. Stir to combine. Add the tomato paste and stir to coat the vegetables. Sauté for about 2 minutes.
Pour in the fire roasted tomatoes and broth, scraping the bottom of the pan to lift anything that started to stick.
Stir in the beef, black beans, and pinto beans.
Bring chili to a low simmer. Cover the pot and allow to simmer on low heat for at least 45 minutes (ideally up to 2 hours to really develop the flavors!) Keep checking and stirring the chili every so often. If the chili becomes too thick, thin with additional broth or water.
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Beef Meatball Gyros have all of the traditional flavors and are topped with a homemade Greek yogurt tzatziki sauce that is better than any restaurant you have ever tasted!
Most of the time you probably don’t make gyros at home, because they seem a little complicated and they have to taste just right because you are comparing them to the best Greek takeout in town.
Using ground beef and making a meatball gyro is so much easier and when you top it with my famous greek yogurt tzatziki sauce it’s even better!
What Is Typically in a Gyro?
Traditional gyros are made from shaved lamb, beef, a combination of both, and sometimes chicken. If you were to see a behind-the-scenes view of an authentic Greek restaurant you would probably notice the vertical rotisserie. Also if you have ever been to a fair, you know what i am talking about.
The seasoned meat (it usually has a lot of herbs for the Greek flavor, heavy on the garlic) is served on a warm pita, topped with lettuce, onions, feta, and smothered in tzatziki.
Why Use Ground Beef?
Beef is an excellent source of protein, choline, iron, and other important vitamins that help our bodies stay healthy.
According to the New York Beef Council, “On average, a 3 ounce serving of beef provides half (25grams) of the Daily Value for protein, which is one of the most satisfying nutrients.”
It’s also an affordable meat that can go a long way when feeding larger families depending on the dish you are making.
Ingredients Needed for Ground Beef Meatball Gyros
panko breadcrumbs – no need to grab the seasoned kind just go with the plain
milk
lean ground beef
onion, grated
cloves of garlic
Egg
Spices: Italian parsley, cumin, oregano, thyme, salt, and pepper
What You Need for Greek Yogurt Tzatziki:
plain Greek yogurt
English cucumber
garlic
olive oil
fresh dill
Salt and black pepper
fresh lemon juice
Making the Greek Yogurt Tzatziki Sauce
Combine the Greek yogurt, cucumber, oil, spices, lemon juice, and cucumber into a small bowl. Taste, then adjust the seasonings as desired.
Place it in the fridge covered until you are ready to serve. You can also make it ahead of time if needed.
How to Make Homemade Gyros Using Ground Beef
Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 450 degrees.
Stir together the plain breadcrumbs and milk in a large bowl. Let it sit for 5 minutes.
Then add the ground beef, eggs, and spices. Use a wooden spoon or your hands to mix the ingredients together. You want each meatball to have a little taste of all of the ingredients.
Pinch off small amounts of the beef mixture to make the meatballs or use a cookie or ice cream scoop for more precise measurement.
Place the meatballs on a baking sheet leaving a little bit of room in between each one.
Bake until the internal temperature reaches 160 degrees which should take no more than 18 minutes. Sometimes the cooking time may vary based on the size of your gyro meatballs.
Once they are ready, let them rest just a few minutes before making your gyro.
Assembling the Perfect Meatball Gyro
Combine the tomatoes, red onion, and cucumber in a small bowl and sprinkle with salt.
Add a few meatballs in the center of each flatbread (warm these first if you would like). Then spoon on the greek yogurt tzatziki sauce down the center, top with the cucumber mixture.
Add a little feta and chopped parsley, then wrap and serve!
Storing Leftovers
If you have any leftovers, store the meatballs, tzatziki, and cucumber mixture in the fridge for up to 4 days.
It’s best to assemble when you are ready to serve so your bread doesn’t get soggy!
Beef Meatball Gyros have all of the traditional flavors and are topped with a homemade greek yogurt tzatziki sauce that is better than any restaurant you have ever tasted!
Ingredients
Scale
For the Tzatziki sauce:
1 cup plain Greek yogurt
1/4 cup English cucumber, grated, pat dry with a paper towel
In a small bowl, combine the Greek yogurt, cucumber, garlic, olive oil, dill, salt, black pepper, and lemon juice. Adjust to taste. Cover and place in the refrigerator until ready to serve.
In a large bowl, stir together the panko breadcrumbs and milk. Set aside for 5 minutes.
Add the ground beef, onion, garlic, egg, parsley, cumin, oregano, thyme, salt, and black pepper. With a wooden spoon (I prefer to use my hands!) mix until ingredients are evenly dispersed through the meat mixture.
Form small meatballs, by using a small ice-cream scoop or eye-ball measurements, and place on the backing sheet.
Bake for 12-18 minutes or internal temperature reaches 160 degrees F. (Cook time will vary depending on the size of your meatballs.)
Allow meatballs to rest for at least 5 minutes before serving.
To assemble:
In a small bowl, combine the cucumber, tomatoes, and red onion. Sprinkle with salt.
Place a few meatballs down the center of each flatbread. Spoon a generous amount of Tzatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber mixture. Garnish with feta cheese and chopped parsley, if desired. Wrap up and enjoy!
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Cozy up to a bowl of Beef and Barley Soup. Not only can you add layers and layers of flavors, but they also can be balanced nutritionally.
I am on a total soup and stew kick lately. Mainly because I can cook once and eat all week.
I am teaching three cooking classes this week, so cooking all day at work, the last thing I want to do when I get home it to cook again and wash more dishes!
What is Hulled Barley?
Aim to add more whole grains in soups and stews when you can. Barley is a fantastic whole grain. I chose to use hull-less barley. This type of barley has an outer hull that’s so loosely attached to the kernel that it generally falls off during harvesting. This cuts down on processing and ensures that all of the bran and germ are retained.
Ingredients for Beef and Barley Soup
all-purpose flour
Veggies: celery, carrots, garlic, kale, onion
Spices: salt, pepper, oregano, parsley
beef chuck roast – trim the fat if needed and dice into bite size pieces
olive oil
red wine
tomato paste
beef broth
water
hulless barley
kale
fresh parsley
How to Make Hulled Barley Soup
Once you have trimmed and diced the beef, add the flour, salt, and pepper to a shallow bowl or dish and dredge each piece. Shake off the excess flour if needed.
Add the olive oil to a large pot and heat over medium-high heat.
Brown the beef, turning as needed. You will need to do this step in batches because you don’t want to overload the pot. Once the meat has finished browning, remove and set aside.
Add the carrots, celery, diced onions, garlic, and oregano. Stirring occasionally, cook the veggies until they are soft.
Pour in the red wine to deglaze the bottom of the pot, scraping the brown bits. Simmer and reduce the red wine by half. Add in the tomato paste and stir.
Place the beef back in the pot, and add the water and broth.
Bring it to a boil then add the hulled barley.
Turn the heat down low, and simmer for 45 minutes. The meat should be tender and the barley should be cooked all the way through.
Be sure to stir it occasionally; this will keep the barley from sticking together.
Once the soup is done, remove the pot from the heat and the kale. Season with salt and pepper!
My Barley Soup is Too Thick, What Do I Do?
If you find that the soup is too thick for your liking after it is done simmering, add some more water until it reaches a consistency you are happy with.
Be sure to add the kale while the soup is still hot so it will wilt.
Store in an airtight container in the refrigerator up to 5 days.
This barley soup is great for freezing. Let it cool completely before placing it in the freezer. To serve again, reheat on the stovetop over low heat until it is warm all the way through.
Soups are great! Not only can you add layers and layers of flavors, but they also can be balanced nutritionally. Any good soup starts with mirepoix. I like to use dry herbs and spices in my soup recipes because you are able to add them during the cooking process, as they can stand up to the heat.
This beef and barley soup may take a little longer to prepare, but it’s worth the wait.
1lb boneless beef chuck roast, fat trimmed off and cubed
2tablespoonolive oil
1largeonion,chopped
1largecarrot,peeled and chopped
2stalkscelery, chopped
3clovesgarlic,minced
2 teaspoons dried oregano
1/2 cup red wine
3tablespoontomato paste
4cups low-sodium beef broth
4cupswater
3/4cup hulless barley
4 cups kale, spines removed and roughly chopped
1tablespoon fresh parsley, chopped
Instructions
In a shallow dish combine flour, salt, and pepper. Dredge the beef cubes with flour, shaking off excess flour.
Heat the olive oil in a Dutch oven (or large pot) over medium-high heat. Add the beef to the pot and cook just until the meat starts to brown, turning as needed. Do this in 2 or 3 batches, to not crowd the pot. Remove the meat from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, garlic, and oregano. Cook the vegetables until soft, about 5 minutes, stirring occasionally.
Deglaze the pan with red wine scraping the fond (the brown bits) from the bottom of the pan. Let simmer and reduce red wine by half. Add tomato paste and stir to coat the vegetables.
Add beef back to the pot with water and beef broth. Stir to combine.
Bring to a boil, add barley and turn down to a simmer for 45-50 minutes, until meat is tender and barley is cooked through. Stir occasionally so the barley won’t stick together. If you find that too much liquid has evaporated or the soup is too thick add more water as necessary until you get the desired consistency.
Remove soup from heat and stir in the kale while the soup is still hot to wilt. Season with salt and pepper, as needed.
Garnish with parsley, if using.
Notes
If you do not want to use wine, deglaze with additional beef broth.
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Lasagna is such an underrated dinner. Maybe, it is because when most people think of lasagna, the thought of having to assemble this meal detours many. Adding a little twist on a classic, try this Veggie-Packed Beef Lasagna.
This post is sponsored by the Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff. Thank you for supporting brands that make this blog possible!
What if I told you I could provide you with
tips to make this meal both delicious and easy to prepare?
Lasagna is one of those recipes that can be made ahead, frozen for later, and a hearty meal that can help make weeknight meals a breeze. Also, depending on how you make this dish it can incorporate four of the five food groups all in one pan.
Dietitian Tip: Aim to have at least 3 food groups featured for meals (making one of those a fruit or vegetable!)
Each food group has its own properties which
can be beneficial for one’s health. Building colorful balanced plates can help
maintain healthy eating patterns, providing essential vitamins and minerals to
keep the body healthy. For example:
Grains: Grains have carbohydrates which provide our body with energy. Grains
are divided into 2 subgroups: Whole Grains and Refined Grains. Whole grains
contain the entire grain kernel ― the bran, germ, and endosperm. Refined grains
have been milled, a process that removes the bran and germ. Aim to make half of
your grains whole grains.
Protein: Is a building block for bones, muscles, cartilage, skin, and blood.
Fruits:
Contain vitamins, minerals and antioxidants which may
also help to protect you from chronic diseases.
Vegetables: Eating vegetables that are of different colors will help to provide
your body with important nutrients like fiber (can help you to feel fuller for
longer), folate (beneficial for fetus growth during pregnancy),and vitamins A
(aids in good vision) and C (aids in a strong immune system).
Dairy: Which has a strong association to improved bone health.
Can beef fit onto a healthy plate?
When building a balanced plate, beef goes
beyond just being a good source of protein.
Beef supplies 10 essential nutrients
including:
Iron – helps your body use oxygen
Choline – supports nervous system
development
Vitamins B6 & B12 – helps
maintain brain function and gives energy
Phosphorus – helps build bones and
teeth
Zinc – helps maintain a healthy
immune system
Niacin – supports energy
production and metabolism
Riboflavin – helps convert food
into fuel
Selenium – helps protect cells
from damage
One 3-ounce cooked serving of beef provides
approximately 50% of your Daily Value (25 grams) of this important
nutrient—making it an excellent source! Protein helps maintain a healthy
weight, as well as preserve and build muscle.
New research suggests it’s not only important to just get enough protein in at dinner or lunch but to spread it throughout your day for optimal health. Aim for 25-30 grams of protein at each meal.
EASY, DELICIOUS, BEEF AND VEGETABLE, LASAGNA
Does this lasagna recipe freeze well?
There is no reason to feel like you need to finish this meal in one night. This is a prime dish to freeze and heat back up on a future date. You may have already tried some of my other freezer friendly recipes like my Beef & Barley Soup, Freezer Oatmeal Cups, or Zucchini Carrot Fritters. Add this beef and vegetable lasagna to the list for nights when you have less time to prepare a meal for dinner.
How long can I freeze lasagna?
For the best results, freeze lasagna after it
has been assembled but before it’s been baked. Freezing food this way will help
maintain the lasagna’s cheese and noodle texture and prevent it from getting
soggy.
If you’ve already baked your lasagna, don’t
worry; it can still be frozen! The texture may be a little different than freshly
baked.
If properly stored, it will maintain best quality for about 2 to 3 months but will remain safe beyond that time.
How do I reheat lasagna?
When you’re ready to use your frozen lasagna,
transfer it to the refrigerator and let it defrost overnight. Then, take it out
of the fridge and let it sit at room temperature for about 30 minutes while
your oven preheats to 375°.
Remove the lasagna’s freezer wrappings, cover the top with new foil and bake for 60-70 minutes, or until heated through (a thermometer inserted in the center should read 165°). Remove the foil and bake the lasagna for 10 more minutes or until browned on the top. Pull the lasagna from the oven and let it sit for another 10 minutes before slicing into it.
Why are Family Meals Important?
It is easy to get caught up in after school
activities or with work assignments which can take away from sit down meals
with the family. But family meals are important for a variety of reasons such
as:
Regular family meals are linked to higher grades and self-esteem
Adults and children who eat at home more regularly are less likely to suffer from obesity
Family meals nourish the spirit, brain, and health of all family members.
Make it a Family Affair:
Another aspect that I love about this meal is
that it is easy enough so that the whole family can participate in creating
this dish.
This recipe is coming right in time to celebrate National Family Meals Month. This initiative is a nationwide event which encourages families to have at least one meal at home per week.
What if I have a picky eater?
No one wants to be a short order cook preparing separate meals for each family member. When introducing new foods or new recipes, start with what I like to call lateral shifts. Meaning, start with something they are familiar with – for instance traditional beef lasagna. Adding vegetables won’t drastically change the original, it just adds a new flair. Understanding your family’s preferences is also key. Knowing that if they see the vegetables is going to cause resistance, chop them finer or even puree them into the sauce. The more exposure to new lateral shift type meals, can be helpful.
What You will Need to Create this Veggie-Packed Beef Lasagna
For the filling: 93% lean ground beef Olive oil Yellow onion Mushrooms Salt Zucchini Baby spinach
For the tomato sauce: Olive oil Garlic Crushed tomatoes Fresh basil Salt Crushed red pepper flakes
Don’t feel like making your own sauce? No worries! Substitute with 2 cups of your favorite prepared marinara sauce.
Remaining ingredients: Ricotta cheese Parmesan cheese Mozzarella cheese Egg Italian seasoning Salt Black pepper No-boil lasagna noodles (see notes in the recipe)
How to make this Veggie-Packed Beef Lasagna
Preheat your oven and coat a deep baking dish
with cooking spray.
Cook the ground beef, then remove from the
pan. Using the same pan (because who wants to wash more dishes), cook the
vegetables. Add beef back in and set aside.
Make the sauce by gently sautéing the garlic
(we don’t want it to burn, then add the remaining sauce ingredients to simmer
and allow flavors to develop.
Mix the ricotta cheese and some of the
parmesan cheese and mozzarella cheese. Add a beaten egg (this will help hold
the cheese mixture together and not seep out of the lasagna). Season with
Italian herbs, salt, and pepper.
To assemble, start with adding a layer of
tomato sauce on the bottom of the pan. Then layer in the order, noodles,
ricotta mixture, beef & veggie mixture, sauce, and sprinkle cheese. Top
with more lasagna noodles and repeat.
Wrap in parchment paper and bake!
Recipe Shortcuts:
To cut down on prep time, buy
pre-sliced mushrooms, & frozen diced onions, zucchini, and spinach. (Just
be mindful when swapping out with frozen to drain excess liquid when cooking)
Skip making your own sauce and use
your favorite jarred variety.
Freeze in individual servings for
pre-portioned leftovers instead of defrosting the whole dish.
Lasagna is such an underrated dinner. Maybe, it is because when most people think of lasagna, the thought of having to assemble this meal detours many. Adding a little twist on a classic, try this Veggie-Packed Beef Lasagna.
Ingredients
Scale
For the filling: 1-pound 93% lean ground beef 1 tablespoonolive oil 1 small yellow onion, chopped 1 (8 ounce) container sliced mushrooms ¼ teaspoon salt 1 cup zucchini, chopped into a small dice 1 cup baby spinach, roughly chopped
Tomato sauce*: 1 tablespoonolive oil 2 cloves garlic, minced 1 (28 ounce) crushed tomatoes ¼ cup fresh basil, chiffonade (ribbon like slices) + additional for garnish ½ teaspoon salt ¼ teaspoon crushed red pepper flakes, more or less as desired
Remaining ingredients: 2 cups (16 ounces) ricotta cheese 3/4 cup parmesan cheese, divided 2 cups freshly grated mozzarella cheese, divided 1 egg, beaten 1 tablespoon Italian seasoning ¼ teaspoon salt, to taste Freshly ground black pepper, to taste 9 no-boil lasagna noodles*
Instructions
Preheat the oven to 425 degrees Fahrenheit. Coat a 9×13-inch deep baking dish with cooking spray.
In a large skillet over medium-high heat, add ground beef breaking apart into small crumbles. Cook until meat has browned, no longer pink, about 6-8 minutes. Remove beef from the pan, drain any excess fat from the beef and set beef aside.
Return skillet to medium heat. Add olive oil. Sauté onions and mushrooms until tender. During the cooking process add salt to help draw out excess moisture. Once excess moisture has evaporated, add the zucchini, and continue to cook until tender. Add spinach and continue to cook until wilted and excess moisture has evaporated. Add beef back to the veggie mixture, stir to combine. Remove from heat and set aside.
In a medium pot add olive oil over low heat. Sauté garlic for about 1 minute or until fragrant, being careful not to burn. Pour in the crushed tomatoes, basil, salt, and crushed red pepper flakes. Bring to a simmer to allow the flavors to come together.
In a medium bowl, add the ricotta, ¼ cup parmesan, 3/4 cup mozzarella, egg, Italian seasoning, salt, and pepper. Mix well until combined.
To assemble: Spread 1 cup of tomato sauce evenly over the bottom of a baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the ricotta cheese mixture evenly over the noodles. Top with half the beef & veggie mixture. Then spread 1 cup tomato sauce on top and sprinkle 1/2 cup of shredded mozzarella and 2 tablespoons of parmesan cheese. Top with 3 more lasagna noodles and repeat the previous order. Then top with remaining 3 lasagna noodles, remaining sauce and sprinkle remaining mozzarella and parmesan cheese on top.
Wrap a sheet of parchment paper or foil around the top of the lasagna (not letting it touch the cheese). Bake, covered, for 20 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the cheese is melted and slightly bubbling on the sides.
Remove from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve. Top with additional sauce or cheese, as desired.
Notes
Looking to save a step? Substitute the tomato sauce with 2 cups of prepared marinara sauce.
At the grocery store I see lasagna noodles as “no-boil” or “oven-ready” lasagna sheets. Read package directions as some brands need additional liquid.
Can’t find no boil or oven-ready lasagna noodles? Buy regular lasagna noodles, cook according to package directions, and use the same way. Cook time may decrease.
Keywords: lasagna, beef lasagna, family meal, dinner recipe, easy dinner
References: Paddon-Jones D, Rasmussen BB. Dietary protein recommendations and the prevention of sarcopenia. Curr Opin Clin Nutr Metab Care 2009;12:86-90
Mamerow MM, et al. Dietary protein distribution positively influences 24-h muscle protein synthesis in healthy adults. J Nutr 2014;144:876-80
This post may contain affiliate links. Read my privacy policy.
This Beef Banh Mi offers so many interesting flavors and textures in one
bite. This recipe for a banh mi sandwich starts with a crusty roll that’s piled
high with tender grilled beef, pickled vegetables, and fresh herbs.
This post is sponsored by the Northeast Beef Promotion Initiative a subcontractor to the Beef Checkoff. Thank you for supporting brands that make this blog possible!
Banh Mi is a Vietnamese
sandwich that has depths of flavor. Banh Mi has its origins in French
colonialism in Vietnam, with bread being brought into the country by the
French. The Banh Mi became popular when it was sold on street corners as an
inexpensive fast food option for workers who needed to eat on-the-go. It’s
popularity has resurged recently with new versions of Banh Mi, using other
proteins such as beef, shrimp, or tofu instead of pork, providing even more
flavor options!
In culinary school, one of
my practicals for my World Cuisine class I was assigned to Vietnam and had to
make a dish highlighting the flavors of that cuisine. I went with a more
traditional Banh Mi, using pork, daikon radish, shrimp paste, and making the
bread from scratch!
I added my own twist to the classic, swapping out pork for beef while still maintaining the traditional Vietnamese flavors.
History of Vietnamese flavor profiles
Vietnamese cooking is all about balance. The five flavors of Vietnamese cuisine are sour, bitter, spicy, salty
and sweet. Interestingly enough, recipes vary from region to region and city to
city but share a common theme of contrasting flavors and textures.
The food of the north is heavily influenced by China. As you move south, there is more flavor-blending with Thailand and Cambodia. The tropical climate down south sustains rice paddies, coconut groves, jackfruit trees, and herb gardens. Southern Vietnamese food tends to be sweeter than northern Vietnamese food: sweeter broths for pho; use of palm sugar in savory dishes; and popular taffy-like coconut candies made with coconut cream are made from a mix with milk and sugar.
Staple Ingredients of Vietnamese Cuisine
You may have some of
these staple Vietnamese ingredients already in your pantry. Here are a few
ingredients you will most likely find in any Vietnamese recipe.
Fish Sauce: Fish sauce is a condiment made by fermenting fish with salt. It has an intense, salty flavor which when combined with the sweetness of Vietnamese dishes help balance out flavors
Shrimp Paste: This potent paste is made from fermented shrimp or krill that has been mashed together with salt then dried to produce the salty, pungent paste.
Pickled Vegetables: Pickled vegetables are a staple in Vietnamese cuisine. Pickling is an ancient preservation technique that doesn’t require refrigeration and has been used for centuries across the world to preserve food.
Oyster Sauce: Oyster sauce is a condiment made from oysters that are cooked and mashed.
Sambal Oelek (chili paste): A chili paste usually consisting of chopped red chilies, garlic, shallots and vinegar. It’s used as a spicy flavoring for dishes such as satay or fried rice but it also makes an appearance in many Vietnamese recipes including Banh Mi!
Hoisin Sauce: Hoisin sauce is an Asian condiment made from soybeans, garlic and spices. The sauce provides sweet and salty flavors as well as some heat but not too much!
Cilantro: Cilantro is a herb that has a citrusy, peppery flavor. It’s often used in Vietnamese cuisine because it can be added to dishes without overpowering the other flavors.
Lemongrass: The herb is most commonly used to braise meats, often with fish sauce, sugar, and chilies. It adds lemony, bright, and citrusy notes.
Ways to tenderize beef
Beef is a very hearty and rich meat with a natural taste of umami. It’s
also popularly used in Vietnamese recipes. When using leaner cuts of beef, they
contain less fat, so marinating the meat to maximize flavor and help tenderize
the meat is key.
A marinade works by breaking down
the muscle fibers and helping to soften connective tissues. Some ingredients
that are good for marinating beef include: soy sauce, ginger, garlic, vinegar
or lime juice. This recipe uses Vietnamese flavor profile utilizing:
soy sauce
fish sauce
brown sugar
lemongrass
garlic
sesame oil
Tips for marinades
You will need approximately 1/4 to
1/2 cup of marinade for every pound of beef
Always marinate in the
refrigerator, not at room temperature
Before cooking, remove beef from
marinade and pat dry with a paper towel to promote even browning and prevent
steaming
Cooking Tips
For this Banh Mi
recipe, follow these few tips listed within the recipe below.
To help easily slice
the sirloin, place in the freezer for 10-15 minutes. Use a sharp knife and cut
across the grain. Cutting across the grain means to slice perpendicular to the
fibers, so the fibers in cut pieces of meat become much shorter, making it
easier to chew them.
Use the white part
of the lemon grass. Peel away the hard chewy parts, and mince the softer middle
white part of the stem.
Utilize a peeler to
create carrot ribbons or use a mandolin to create julienne slices.
While this recipe may look like a lot of mini recipes within one recipe, it’s worth it. You can thank me later as you are chowing down 😉
Adding a twist to the classic Beef Banh Mi by swapping out pork for beef while still maintaining the traditional Vietnamese flavors.
Ingredients
Scale
For the pickled vegetables: 3/4 cup radish, thinly sliced 3/4 cup carrot, peeled and julienned 1/4 cup rice vinegar 1 tablespoon granulated sugar 1 tablespoon water 1/4 teaspoon salt
For the beef: 2 tablespoons low-sodium soy sauce 2 tablespoons fish sauce 2 tablespoons dark brown sugar 2 tablespoons lemongrass, white parts only, finely minced 2 cloves garlic, finely minced 2 teaspoons sesame oil 1/4 teaspoon salt 1 tablespoon canola oil 1 lb. sirloin, thinly sliced
For the sauce: 1/2 cup mayonnaise 2 tablespoons hoisin sauce 1 teaspoon garlic powder
For the sandwiches: 1 French baguette, cut into 4 pieces, then split lengthwise, toasted if desired 1/4 cup cilantro leaves 1/2 cup English cucumber, thinly sliced
Instructions
Combine carrots and radishes in a bowl; set aside. In a small bowl, whisk together the rice vinegar, sugar, and salt, until sugar dissolves. Pour over vegetables. Cover and refrigerate until ready to serve.
In a bowl, whisk together the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil, and salt. Add the thinly sliced steak and coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
In a large skillet, heat canola oil over medium heat. Add the marinated beef. Cook without stirring for 4 minutes. Give it a stir and continue to cook for 1 minute.
In a small bowl, whisk together the mayonnaise, hoisin sauce, and garlic powder.
Spread mayo mixture on bottom half of the bread. Layer cucumbers, cilantro beef, then pickled veggies. Place on the top half and slice crosswise before serving.
These Cheesy Chili Cups are going to become a family favorite recipe.
By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hello everyone! My name is Corinne Levy and I’m working with Julie to complete my internship. I am a senior studying culinary nutrition at Johnson & Wales University. I absolutely love cooking especially if the dishes I make help others feel happy and healthy! By working for Julie I’m looking forward to learning more about how I can get people excited to be in the kitchen and understand that all foods fit.
As a kid, sitting down as a family for dinner was always important, but throughout time as schedules changed it did become a bit of a challenge. Luckily, we always had some easy meals that brought us together and one of them was a classic Sloppy Joe Cup. It was a simple and fun excuse for us to play around with biscuit dough!
In honor of it being Family Meals Month, this recipe is an upgrade to Corinne’s old family Sloppy Joe Cup recipe into Cheesy Chili Cups. The base is a simple biscuit with Cabot Habanero Cheddar folded in to give some subtle heat. Instead of sloppy joe, the filling is a one-pot turkey chili with lots of fun veggies hidden in it and topped with Cabot Pepper-Jack. This is a nice hearty and cheesy recipe that the whole family can enjoy together.
Why family meals are important
September is Family Meals Month! The goal of this initiative is to show the positive effects of eating with loved ones has on our behavior. Eating as a family usually results in more at home cooking which then leads to healthier habits. It also saves you money compared to frequently buying takeout. By sitting down and sharing a meal with the ones we care about, we are allowing ourselves to build a positive relationship not just with people but also our food.
Budget-friendly shopping strategies
Look at what items are on sale and what coupons are available.
Try to plan meals ahead of time then make your shopping list. Sticking to a list helps prevent impulse buys from getting into your cart.
Stock up on frozen produce! They’re often cheaper and last a long time in the freezer.
Strategies for making quick and healthy meals
One-pot meals are simple, involve less clean up, and are a great opportunity to use up produce. One-pot meal recipe inspiration
Sheet pan recipes can be a breeze. Chop up some veggies, season your meat or plant-based protein, toss it all in the oven, and ta-da! Sheet pan recipe inspiration
Mise en Place: by staying organized and prepared for a recipe the process of cooking will go smoother.
Make what you can ahead of time. Marinade things overnight, cut veggies the night before, and store them in the fridge. That way when you’re ready to cook most of the prep is done already.
How to make cheesy biscuits
Step One: Preheat the oven to 350℉. While that’s heating up assemble all your dry ingredients (flour, baking powder, salt) into a large bowl. Make sure the flour isn’t packed or else you’ll end up with a dense biscuit!
Step Two: Cut the butter into the dry ingredients. This is a common technique in baking where instead of totally creaming together the fat into the mix, you break the butter down into small pieces throughout the dough. This way when you bake them the butter will melt leaving nice air pockets that make the biscuit fluffy.
Step Three: Mix in the shredded cheese and milk until the dough is evenly mixed. For this recipe, we used the Cabot Habanero Cheddar to add a little heat. Cabot cheese is naturally aged cheddar that comes in a huge variety of flavors so you can customize what cheese will best suit your family dinner. Cabot’s cheese also melts nicely in the dough giving a nice rich flavor to what would normally be a simple biscuit.
Step Four: Knead and roll the dough out flat. Cut the dough out into circles (I usually end up with about 24 pieces) and place them into muffin tins or spaced out on a lined baking pan. Bake in the oven for about 10-12 minutes.
For the Filling: ½ lb ground turkey 2 tablespoons olive oil (or canola oil) 1 medium bell pepper, small dice ½ medium onion, small dice ½ medium zucchini, shredded 1 (15 oz.) canned tomato sauce 3 tablespoons tomato paste 1 teaspoon chili powder 1 teaspoon oregano ½ teaspoon garlic powder ½ teaspoon smoked paprika 1 cup Cabot pepper-jack cheddar cheese, shredded
For the Biscuit Cups: 4 cups flour 2 tablespoons baking powder 1 cup (2 sticks) unsalted butter, cold 1 ½ cups milk 1 cup Cabot habanero cheddar, shredded
Instructions
Starting with the filling: In a shallow pot, heat up 2 tablespoons of oil. Then add the ½ lb of ground turkey over medium heat and cook for about 5 minutes until browned.
Toss in all of the onion, zucchini, and pepper. Cook for about 5 more minutes until the onions are translucent
Mix in the tomato sauce, tomato paste, and all of the spices. Let the tomato sauce reduce for another 5 minutes to get a nice thick chili. Set aside until it’s time to fill the biscuit cups.
For the Biscuit Cups: Preheat the oven to 350℉. In a medium bowl mix flour, baking powder, and salt.
Cut the butter into the flour until the butter is in small pea-size pieces and evenly distributed throughout. For this, you can use a pastry cutter, a fork, or even your hands.
Slowly incorporate the milk and shredded cheese until a solid yet slightly sticky dough has formed.
Knead the dough on a floured surface for a minute. Then, roll it out into a ¼” sheet. Cut circles out of the dough to fit into muffin tins.
Fill the muffin tin with the dough circles and make sure the dough lines the wall of each tin. The goal is to make these into little cups. Bake in the oven for 5 minutes
Take the biscuits out of the oven. Then make a well in each cup with a spoon to put in the filling. Once the filling is in the cup and topped with Cabot shredded pepper jack, put them back in the oven for 5 more minutes until the cheese is melted and biscuits are finished baking.
Notes
Recipe development support by Corinne Levy, JWU culinary nutrition intern.
Can I use pre-made dough? Yes absolutely! If I’m in a time crunch Immaculate Baking or just a simple Pillsbury biscuit will do.
How long will these last in the refrigerator? Like most leftovers, they’ll last in the fridge for up to 5 days.
Do these cheesy chili cups freeze well? Yes, bag them up and freeze away! Just reheat them in the oven so the biscuit maintains a good texture.
How can this recipe be changed to be vegetarian? You can switch the turkey out with a combination of beans and chopped mushrooms. The beans will be a good source of protein and the mushrooms will help get that umami flavor!
Does this recipe accommodate dairy allergies? This is actually why Cabot cheese fits so well for this dish! Cabot cheese is naturally lactose-free thanks to its cheese-making process.
No grill, no problem! Learn how to perfectly cook steak in your cast iron skillet.
This post is sponsored by the New York Beef Council in collaboration for their first-ever #BeefTogether Virtual Steak Night. Thank you for supporting brands that make this blog possible!
I had the wonderful opportunity to participate in a virtual cooking class with the New York Beef Council to learn more cooking techniques to perfectly cook a steak on the cast iron skillet. I picked up a few new tips.
Lean beef can be part of a heart-healthy lifestyle and is a nutrient-dense food. Beef is a source of important nutrients such as protein, iron, and zinc. Iron carries oxygen to our brain and body and zinc boosts our immune system.
Intimidated by cooking steak at home? Don’t be! Plus, it doesn’t have to be complicated. Create a simple dry rub and grab your cast iron skillet. Simply follow these steps to create a delicious steak at home.
How to cook steak on a cast-iron skillet:
This cooking technique first sears the steak stovetop, then finishes the cooking process in the oven.
Step One:
Preheat the oven to 425 degrees F. The cook time for medium-rare (145 degrees F) can range anywhere from 7-15 minutes of cook time in the oven. There are many variables that can cause such a range, like if the steak is cold vs. room temperature or the thickness of the steak.
Instead of basing the cooking on time, shift the focus of the cooking time depending on the internal temperature.
Step Two:
Allow the steak to come to room temperature – no longer than 30 minutes. Pat the steak dry with paper towels. This will promote more even browning and the rub to stick on better. Trim off excess fat, if desired. Rub seasoning blend on both sides evenly.
Step Three:
Place cast-iron skillet stovetop over high heat. Add 1-2 tablespoons of canola oil (or avocado oil) and allow to heat until shiny and glistening. Note: Start the cooking process with oil as it has a higher smoke point than butter. If you want to add butter at the end, you can always baste it on top.
Step Four:
Using tongs, place the steak in the center of the pan. (Using tongs can help prevent any oil splattering on your hands.) Sear for about 1 minute, until a nice browned sear and the steak is easily able to move in the pan. If the steak is sticking to the pan, it’s not ready to be flipped. Don’t force it. Let it continue to cook then flip when ready and sear the other side.
Step Five:
Using oven mitts, transfer the steak in the cast-iron skillet into the oven. Cook for 7 minutes and take the temperature by placing the instant-read thermometer horizontally from the side so it penetrates into the thickest part of the steak.
Step Six:
For medium-rare, pull out of the oven when the thermometer reads 140 degrees, then allow to rest to factor in carryover cooking to reach an optimal temperature of 145 degrees F. Using tongs, remove steak from the pan onto a clean cutting board. Tent with aluminum foil and allow steak to rest 5-10 minutes.
Step Seven:
Slice the steak across the grain and serve immediately. And most importantly, enjoy it!
Tips for using dry rubs:
Dry herbs consist of herbs, spices, and other seasonings.
Rubs can be applied just before cooking or up to 2 hours in advance and refrigerated until cooking time.
When to use dry rubs:
Trouble deciding if you should use a dry rub or marinade? Dry rubs are used for tender cuts of meat. Marinades are used for less tender cuts of meat, as the acid in the marinade helps tenderize the meat.
Cooking tips:
How to properly temp a steak:
Insert an instant-read thermometer horizontally from the side so it penetrates the thickest part of the center of the steak.
Thawing a frozen steak:
For best quality, defrost beef in the refrigerator. (Never at room temperature!) Place the frozen package on a plate or tray to catch any juices.
For ½ to ¾ inch steaks, allow for approximately 12 hours to thaw in the refrigerator.
Allow steak to rest for up to 30 minutes to come to room temperature. Preheat the oven to 425 degrees F.
In a small food processor or spice grinder, pulse the rosemary, oregano, and onion granules to break them down to a similar size as the kosher salt. In a small bowl, combine the rosemary, oregano, onion granules, salt, black pepper, garlic powder, and paprika.
Pat the steak dry with paper towels. Trim off excess fat, if desired. Rub seasoning blend on both sides evenly.
Place cast-iron skillet stovetop over high heat. Add 1-2 tablespoons of canola oil and allow to heat until shiny and glistening. Using tongs, place the steak in the center of the pan. Sear for about 1 minute, until a nice browned sear and the steak is easily able to move in the pan. Then flip and sear the other side until browned.
Using oven mitts, transfer the steak in the cast-iron skillet into the oven. Cook for 7 minutes and take the temperature by placing the instant-read thermometer horizontally from the side so it penetrates into the thickest part of the steak. Cook for temperature vs. time. The USDA recommends cooking until 145 degrees F for medium-rare. Adjust cooking time until the desired temperature is reached.
Using tongs, remove steak from the pan onto a clean cutting board. Tent with aluminum foil and allow the steak to rest 5-10 minutes.
Slice the steak across the grain and serve immediately.
Keywords: steak, strip steak, beef, dinner, cast iron
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FAQ:
Where does the strip steak cut come from?
Strip steaks are cut from the short loin of a cow, which is located behind the rib area with the tenderloin.
(image source: unknown)
What temperature should I cook the steak to?
Medium-rare: 145 degrees F Medium: 160 degrees F Well Done: 170 degrees F
What qualifies beef as “lean”?
Beef can only be claimed as “lean” if the cut of beef is less than 10 grams total fat, 4.5 grams or less saturated fat, and less than 95 milligrams of cholesterol per serving per 100 grams (about 3 ¾ ounces by weight).
What other ways can I use this Garlic Seasoned Salt?
This post may contain affiliate links. Read my privacy policy.
Serve these Ultimate Greek Burgers at your next barbecue. Highlighting fresh Greek-inspired flavors, this recipe will kick your burger game up a notch.
This post is sponsored by the Northeast Beef Promotion Initiative a subcontractor to the Beef Checkoff. Thank you for supporting brands that make this blog possible!
How these Ultimate Greek Burgers will step your burger game up a notch
There is nothing better than a juicy burger right off the grill. A beef patty is a classic, but after hosting and attending so many barbecues, it’s time to switch things up! Don’t worry, we are keeping the beef patty, but enhancing it with Greek-inspired flavors. As a chef, I love Mediterranean flavors and as a dietitian, I love the health benefits that come along with following a Mediterranean style diet.
What is the Mediterranean Diet?
The Mediterranean-style eating pattern encompasses a wide variety of foods and flavors from the countries that surround the Mediterranean Sea. While the cuisines of each country differ slightly, they all have a few things in common. To build a healthy Mediterranean plate, start with fresh vegetables and fruits, add lean protein and whole grains, and enhance with dairy and healthy fats.
Why lean beef is included in the Mediterranean Diet
The eating pattern allows a wide variety of proteins (including fresh lean beef, pork, poultry, and fish) that support heart health. Lean beef contains important nutrients, like protein, iron, zinc, and B-vitamins that your body needs.
What does “lean beef” mean?
Beef can only be claimed as “lean” if the cut of beef is less than 10g total fat, 4.5g or less saturated fat and less than 95 mg of cholesterol per 100-gram serving.
What’s different about this Greek Burger?
Ripe summer produce like tomatoes, cucumbers, and fresh herbs are essential to Greek cooking. Flavors are incorporated within the lean beef as well as adding layers of additional flavors and textures as you build the burger.
Why I love this recipe
Can’t go wrong with a delicious burger, am I right? I love the fact the burger is stuffed with spinach and onion, along with plenty of seasonings. I’m not a fan of raw onion on top of my burger (caramelized onions – that’s a different story!), so the addition of them minced within the burger adds a subtle flavor vs. overpowering. The addition of the added veggies helps keep the lean burger moist and juice.
I kind of kept traditional burger toppings on here. The tomato salad adds a tanginess while the tzatziki adds a cooling creamy effect. I never said this wasn’t going to be a messy eating kind of burger!
Chef’s Tips
Invest in a digital thermometer. DO NOT cut open the burgers to check their doneness. This will release all their juices leaving you with a dry burger.
Take the time to squeeze out the excess liquid from the cucumbers. This will prevent your tzatziki sauce from being watery.
Oil your grill grates. Dip a bunched-up paper towel into a high-heat cooking oil (such as canola oil or olive oil). Be careful not to saturate the paper towel. You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. Using an oven mitt and tongs, carefully wipe the paper down on the grill grate.
Serve these Ultimate Greek Burgers at your next barbecue. Highlighting fresh Greek-inspired flavors, this recipe will kick your burger game up a notch.
Ingredients
For the tomato salad: 1 cup cherry tomatoes, quartered 2 tablespoons red onion, finely minced 1 tablespoon fresh parsley, minced 2 teaspoons red wine vinegar 1 teaspoon olive oil Salt and pepper, to taste
For the tzatziki sauce: 1 English cucumber ½ cup plain Greek yogurt ½ tablespoon lemon juice ½ teaspoon garlic powder ¼ teaspoon salt
For the burgers: 1 lb. 93% lean ground beef 1 cup spinach, finely chopped ½ small red onion, minced 4 cloves garlic, finely minced 2 tablespoons fresh dill, minced ¼ cup feta cheese, crumbled 1 teaspoon dried oregano ½ teaspoon salt ¼ teaspoon black pepper 4 hamburger buns
Instructions
For the tomato salad:
In a bowl, combine tomatoes, onion, parsley, vinegar, and olive oil. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
For the tzatziki sauce:
Using a cheese grater, grate the English cucumber. Using a thin dish towel or paper towels, press out any excess liquid.
In a bowl, mix together yogurt, lemon juice, garlic powder, and salt. Fold in the cucumber.
For the burgers:
Preheat grill to medium-high heat. Grease grill grates.
In a large bowl, combine beef, spinach, onion, garlic, dill, feta, oregano, salt, and pepper. Mix until all ingredients are well combined. Do not overwork the meat mixture. Form into 4 beef patties.
Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until an instant-read thermometer inserted horizontally into center registers 160°F.
Add burgers to a bun and top with tzatziki sauce and tomato salad.
Notes
Invest in a digital thermometer. DO NOT cut open the burgers to check their doneness. This will release all their juices leaving you with a dry burger.
Take the time to squeeze out the excess liquid from the cucumbers. This will prevent your tzatziki sauce from being watery.
Oil your grill grates. Dip a bunched up paper towel into a high-heat cooking oil (such as canola oil or olive oil). Be careful not to saturate the paper towel. You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. Using an oven mitt and tongs, carefully wipe the paper down on the grill grate.
See the chef tip above. Invest in a digital thermometer. Cook until an instant-read thermometer inserted horizontally into center registers 160°F.
What can I serve these burgers with?
You can’t go wrong with serving fries with these Ultimate Greek Burgers! If at a BBQ other ideas can be veggie sticks, seasonal fruit, like watermelon or grilled pineapple, potato salad, or a simple mixed green salad.
Greek burger salad. Add the tomato salad and other veggies you have on hand, a heated patty, quinoa (or a different whole grain), and add the tzatziki as a salad dressing.
Greek pita. Ran out of burger buns? No problem. Crumble up a burger and stuff it in a pita with the tomato salad and tzatziki sauce.
O’Connor LE, et al. A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial. Am J Clin Nutr 2018, nqy075. https://academic.oup.com/ajcn/advance-article/doi/10.1093/ajcn/nqy075/5036105
Leidy HJ,et al. The role of protein in weight loss and maintenance. Am J Clin Nutr 2015;101:1320S-9S
U.S. Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference Legacy Release, April 2018. Available at: http://www.ars.usda.gov/ba/bhnrc/ndl
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