Beef Crostini with Horseradish Cream

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. 

beef crostini appetizer made with steak and a horseradish spread on a thin sliced fresh baguette

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

close up of a beef crostini with horseradish cream spread

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. 

top view of a steak crostini made with french bread and horseradish spread

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. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Crostini Appetizer with Horseradish Spread

  • Author: Chef Julie Harrington, RD
  • Yield: 12 crostini 1x

Description

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.


Ingredients

Scale

Marinade:

¼ cup Worcestershire sauce

¼ cup balsamic vinegar

¼ cup olive oil

2 tablespoons Dijon mustard

2 tablespoons maple syrup

1 teaspoon salt

½ teaspoon black pepper

1 pound rib cap, skirt, or flank steak, fat and gristle trimmed

For the spread:

2 tablespoons horseradish (not horseradish sauce)

3 tablespoons plain Greek yogurt

4 ounces cream cheese, softened

1 teaspoon lemon juice

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Worcestershire sauce

Other:

3 large shallots, thinly sliced

1 tablespoon olive oil

½ teaspoon salt

1 tablespoon balsamic vinegar

1 French baguette, sliced on a bias (angle) into ½-inch thick pieces

Olive oil, for brushing and for the pan

Chives, finely chopped, to garnish, optional


Instructions

  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Card powered byTasty Recipes

Other recipes you may enjoy

Best Classic Beef Chili Recipe

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. 

classic beef chili made with ground beef topped with avocado next to cheese and tortilla chips

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

Liquids: olive oil, beef, or chicken broth

Toppings: sour cream, cheese, avocado, chives, tortilla chips

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! 

ground beef chili in a bowl topped with tortilla chips, avocado, cheese, chives, and sour cream

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. 

classic ground beef chili and beans in a red bowl topped with garnishes

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! 

Chili Bar Topping Ideas  

  • Sour cream 
  • Greek yogurt 
  • Cheddar cheese 
  • Sliced jalapenos 
  • Pico de gallo 
  • Tortilla crunchies 
  • Oyster crackers 
  • Chives 
  • Hot sauce
  • Diced onions
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
ground beef chili in a bowl topped with tortilla chips, avocado, cheese, chives, and sour cream

Classic Chili with Ground Beef

  • Author: Chef Julie Harrington, RD
  • Yield: 68 servings 1x

Description

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. 


Ingredients

Scale

1 teaspoon olive oil

1 ½ pounds ground beef

2 teaspoons salt

1 medium onion, diced

4 carrots, peeled and finely diced

1 jalapeno, finely minced (optional)

4 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon oregano

1 teaspoon garlic powder

4 tablespoons tomato paste

1 (28-ounce) can fire roasted crushed tomatoes

2 cups beef or chicken broth

1 (14-ounce) can black beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

Toppings: sour cream, cheese, avocado, chives, tortilla chips, etc.


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Pour in the fire roasted tomatoes and broth, scraping the bottom of the pan to lift anything that started to stick.
  5. Stir in the beef, black beans, and pinto beans.
  6. 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.
  7. Top with your favorite topping and enjoy!

Recipe Card powered byTasty Recipes

More Soups, Stews, and Chilis to Try:

Beef Meatball Gyros

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! 

beef meatball gyro open faced on small white plate with greek yogurt tzatziki

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.

folding together the homemade beef gyro on a white plate

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

close up of a homemade meatball gyro with tzatziki and toppings

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. 

close up of a meatball gyro on a flatbread garnished with parsley

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! 

ground beef meatball gyro topped with feta and greek yogurt tzatziki sauce

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! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
beef meatball gyro open faced on small white plate with greek yogurt tzatziki

Beef Meatball Gyros

  • Author: Chef Julie Harrington, RD
  • Yield: 4 Servings 1x

Description

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

1 clove garlic, finely minced

1 teaspoon olive oil

1 tablespoon fresh dill, chopped

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon fresh lemon juice

Gyro Meatballs:

½ cup panko breadcrumbs

¼ cup milk

1 pound 93% lean ground beef

½ small onion, grated

3 cloves garlic, minced

1 large egg, beaten

2 tablespoons flat-leaf Italian parsley, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon dried thyme

¾ teaspoon salt

½ teaspoon ground black pepper

To assemble:

1 cup English cucumber, finely diced

1 cup tomatoes, finely diced

1/2 cup red onion, finely diced

4 Flatbreads, likely toasted, if desired

Feta Cheese (optional)

Parsley for garnish (optional)


Instructions

For the Tzatziki Sauce:

  1. 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.

 

For the gyro meatballs:

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, stir together the panko breadcrumbs and milk. Set aside for 5 minutes.
  3. 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.
  4. Form small meatballs, by using a small ice-cream scoop or eye-ball measurements, and place on the backing sheet.
  5. Bake for 12-18 minutes or internal temperature reaches 160 degrees F. (Cook time will vary depending on the size of your meatballs.)
  6. Allow meatballs to rest for at least 5 minutes before serving.

 

To assemble:

  1. In a small bowl, combine the cucumber, tomatoes, and red onion. Sprinkle with salt.
  2. 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!

Recipe Card powered byTasty Recipes

Other recipes you may enjoy

Beef and Barley Soup

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.

Beef & Barley Soup in a white bowl garnished with parsley

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

top shot of hulled barley soup in a white bowl with a garnish next to dishtowel

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. 

Tips for Making and Storing 

  • 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. 

Beef & Barley Soup in bowls with a white and blue striped napkin

This beef and barley soup may take a little longer to prepare, but it’s worth the wait.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
beef and barley soup in a white bowl

Beef and Barley Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stove Top

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 lb boneless beef chuck roast, fat trimmed off and cubed
  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 cup red wine
  • 3 tablespoon tomato paste
  • 4 cups low-sodium beef broth
  • 4 cups water
  • 3/4 cup hulless barley
  • 4 cups kale, spines removed and roughly chopped
  • 1 tablespoon 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.

Keywords: barley, beef, soup, batch cooking, meal prep

Recipe Card powered byTasty Recipes

other recipes you may enjoy

Veggie-Packed Beef Lasagna

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.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Veggie-Packed Beef Lasagna

  • Author: Chef Julie Harrington, RD
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8
  • Category: dinner
  • Method: bake
  • Cuisine: Italian

Description

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 tablespoon olive 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 tablespoon olive 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

  1. Preheat the oven to 425 degrees Fahrenheit. Coat a 9×13-inch deep baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. In a medium bowl, add the ricotta, ¼ cup parmesan, 3/4 cup mozzarella, egg, Italian seasoning, salt, and pepper. Mix well until combined.
  6. 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.
  7. 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.
  8. 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

Recipe Card powered byTasty Recipes

Other recipes you will love:

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

https://www.beefitswhatsfordinner.com/

https://www.nebpi.org/

Beef Banh Mi

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.

Close up image of a Beef Banh Mi sandwich

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.

glass bowl with sliced radishes and shredded carrots

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.

Beef Banh Mi sandwich on a wooden cutting board

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.
Beef Banh Mi sandwich on a wooden cutting board

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
beef marinating in a glass bowl

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 😉

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Banh Mi

  • Author: Chef Julie Harrington, RD
  • Yield: 4
  • Category: sandwiches
  • Method: stovetop
  • Cuisine: Vietnamese

Description

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

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together the mayonnaise, hoisin sauce, and garlic powder.
  5. 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.


Notes

  • Use a mandolin to help easily slice the radishes, carrots, and cucumber.
  • To easily slice beef into thin slices, place the sirloin in the freezer for 10-15 minutes before slicing, then slice across the grain.

Keywords: banh mi, sandwich, beef banh mi, beef recipe

Recipe Card powered byTasty Recipes

Other recipes you may enjoy

Cheesy Chili Cups

These Cheesy Chili Cups are going to become a family favorite recipe.

cheesy chili cup on a white plate

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.
cheesy chili cup cut in half with the filling falling out on a white plate

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. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesy Chili Cups

Cheesy Chili Cups

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 24 chili cups (6-8 servings)
  • Category: dinner
  • Method: oven
  • Cuisine: American

Ingredients

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

  1. 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.
  2. Toss in all of the onion, zucchini, and pepper. Cook for about 5 more minutes until the onions are translucent
  3. 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.
  4. For the Biscuit Cups: Preheat the oven to 350℉. In a medium bowl mix flour, baking powder, and salt.
  5. 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.
  6. Slowly incorporate the milk and shredded cheese until a solid yet slightly sticky dough has formed.
  7. 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.
  8. 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 
  9. 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.

Keywords: chili, biscuits, Cabot cheese, cheddar cheese

Recipe Card powered byTasty Recipes

FAQ

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.

Cast Iron Seared Steaks with Garlic Seasoned Salt

No grill, no problem! Learn how to perfectly cook steak in your cast iron skillet.

sliced medium rare steak

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.

strip steak on wooden cutting board

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.

strip steak with dry rub

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.

temping a streak

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.

tenting a steak in foil

Step Seven:

Slice the steak across the grain and serve immediately. And most importantly, enjoy it!

sliced medium rare steak

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.
ingredients for a spice blend

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
strip steak cooked to medium rare, sliced

Cast Iron Seared Strip Steaks with Garlic Seasoned Salt

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10 minutes
  • Cook Time: 7-15 minutes
  • Total Time: 16 minute
  • Yield: 4
  • Category: dinner
  • Method: stove top to oven
  • Cuisine: american

Ingredients

Scale

2 (about 810 ounces each) boneless Strip Steaks, cut 1-inch thick
1-2 tablespoons canola oil (or avocado oil)

Garlic Seasoning Salt:
4 teaspoons dried rosemary
1 teaspoons dried oregano
1 teaspoon onion granules
2 tablespoons kosher salt
1 tablespoon black pepper
4 teaspoons garlic powder
1/4 teaspoon smoked paprika


Instructions

  1. Allow steak to rest for up to 30 minutes to come to room temperature. Preheat the oven to 425 degrees F. 
  2. 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.
  3. Pat the steak dry with paper towels. Trim off excess fat, if desired. Rub seasoning blend on both sides evenly.
  4. 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.
  5. 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.
  6. 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.
  7. Slice the steak across the grain and serve immediately.

Keywords: steak, strip steak, beef, dinner, cast iron

Recipe Card powered byTasty Recipes

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.

anatomy of a cow
(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?

  • Roasted vegetables
  • Popcorn
  • Homemade pita chips

Other recipes you may enjoy

Ultimate Greek Burger

Serve these Ultimate Greek Burgers at your next barbecue. Highlighting fresh Greek-inspired flavors, this recipe will kick your burger game up a notch.

Greek Burger on a toasted bun with tzatziki sauce and tomato salad

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.

bite taken out of a Greek burger

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.

overhead image of greek burger topped with tzatziki sauce and tomatoes

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Greek Burger on a toasted bun with tzatziki sauce and tomato salad

Ultimate Greek Burger

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Grill
  • Cuisine: Greek

Description

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:

  1. 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:

  1. Using a cheese grater, grate the English cucumber. Using a thin dish towel or paper towels, press out any excess liquid. 
  2. In a bowl, mix together yogurt, lemon juice, garlic powder, and salt. Fold in the cucumber.

For the burgers:

  1. Preheat grill to medium-high heat. Grease grill grates.
  2. 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.
  3. 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.
  4. 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.

Keywords: burger, Greek recipe, Greek burger, beef

Recipe Card powered byTasty Recipes

This post contains affiliate links. Read full disclosure here.

FAQ

How do I know when the burgers are done?

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.

How else can I use lean ground beef?

Ways to repurpose this Greek burger

  • 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.

Other recipes you may enjoy

Resources:

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

Instant Pot Barbacoa Beef Tacos

Revamp taco night with a kick of spice with these Instant Pot Barbacoa Beef Tacos. This flavorful meat is deliciously seasoned and cooked until perfectly tender. Layer it in tortillas with all your favorite toppings your next taco night!

open-faced tacos with beef barbacoa

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!

Did you get gifted an Instant Pot this holiday season? The Instant Pot is a single appliance that does the job of seven (yes, seven!) different kitchen appliances. It can handle the tasks of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and a warming pot. Think of all those appliances taking up space in your kitchen that can be replaced by one.

Don’t be intimidated by this new appliance. Read up on these 7 Things You Need to Know About Your Instant Pot before you get started.

Beef barbacoa in the Instant Pot

What is barbacoa?

Barbacoa refers to the method of cooking meat. Barbacoa is an authentic Mexican dish typically made with a cut of beef head meat, like beef cheek. When cooked long and slow it becomes extra tender. It is traditionally seasoned with dried chilies and spices and slowly cooked.

Barbacoa is now used to refer to a seasoned beef, that has been slow-cooked. 

open-faced beef barbacoa taco on a flour tortilla

Choosing lean beef

Forget about sacrificing taste for nutrition. These lean beef cuts are chock-full of flavor and 10 essential nutrients. 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.

Beef chuck

Beef chuck is a primal cut that comes from the shoulder area and yields cuts known for their rich, beefy flavor. Beef chuck is ideal for slow cooking to yield tender beef.

beef barbacoa tacos with toppings
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
open-faced taco with Barbacoa Beef

Instant Pot Barbacoa Beef Tacos

  • Author: Chef Julie Harrington, RD
  • Yield: 6
  • Category: meat
  • Method: instant pot
  • Cuisine: mexican

Description

Revamp taco night with these Instant Pot Barbacoa Beef Tacos! This flavorful meat is deliciously seasoned and cooked until perfectly tender. Layer it in tortillas with all your favorite toppings your next taco night!


Ingredients

For the beef barbacoa:
3 tablespoons olive oil, divided
1/2 small onion, chopped
2 cloves garlic, chopped
2 chipotle peppers (from a can in adobo sauce – reserve sauce), chopped
2 tablespoons adobo sauce (from the chipotle peppers)
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon ground cloves
1/2 cup low-sodium beef broth
1/3 cup apple cider vinegar
1/4 cup fresh lime juice
2 pounds beef chuck, fat trimmed, cut into 2-inch pieces
2 bay leaves

For the tacos:
Tortillas, soft or hard shells
Sliced avocado
Pickled onions
Chopped tomatoes
Chopped cilantro
Lime wedges


Instructions

  1. Press the “saute” setting on the Instant Pot. Heat 1 tablespoon of olive oil until heated and shimmering. Add the onion and garlic, saute for 1-2 minutes until the onion begins to turn translucent. Add the chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper, and saute until fragrant, about 1 minute. Press “cancel” to turn off the heat.
  2. Remove contents from the Instant Pot into a food processor and add beef broth, apple cider vinegar, and lime juice. Pulse until smooth and set aside.
  3. Press the “saute” setting on the Instant Pot. Heat the remaining 2 tablespoons of olive oil until heated and shimmering. In batches, add beef and brown all sides. Be mindful not to overcrowd the pan. Repeat until all beef is browned. Press “cancel” and turn off the heat.
  4. Add all the beef, bay leaves, and reserved sauce in the Instant Pot. Stir well to combine. Close lid securely and set vent to “sealing”. Press “manual”, then press “Pressure” until the light on “High Pressure” lights up, then add 60 minutes of cook time.
  5. When cook time is complete, very carefully, turn the vent to “venting” for quick release, and wait until all of the steam has released.
  6. Remove the lid and discard the bay leaves. Using two forks, shred the beef into bite-sized pieces. Stir shredded beef with the juices so it can soak up all the flavor.
  7. Assemble tacos by layering beef barbacoa on a tortilla and top with avocado, onions, tomatoes, and cilantro. Serve with a lime wedge on the side.

Keywords: beef, tacos, barbacoa, instant pot

Recipe Card powered byTasty Recipes

This post contains affiliate links. Read full disclosure here.

Other ways to use beef barbacoa

This Instant Pot barbacoa beef is so flavorful and tender, and it’s so versatile!

  • Tacos
  • Burritos (wraps or bowls)
  • Salads
  • Nachos
  • Quesadillas
  • Enchiladas
  • Or just about any other use, you can think of for spicy shredded beef