Just finished a delicious roast and wondering what to do with those leftover beef scraps? You’re in luck! We’ve gathered 18 creative, mouthwatering recipes that transform your extra beef into quick, satisfying meals perfect for busy weeknights. From comforting stews to zesty stir-fries, these ideas will make you look forward to leftovers. Let’s dive in and discover your new favorite way to enjoy beef!
Beef and Cheese Quesadillas
Craving something cheesy, beefy, and ready in minutes? These quesadillas deliver maximum flavor with minimal effort—perfect for busy weeknights or casual gatherings. Customize with your favorite salsas or toppings for a personal touch.
Ingredients
– 1 lb grass-fed ground beef, 80/20 lean-to-fat ratio
– 8 (8-inch) flour tortillas
– 2 cups shredded Monterey Jack cheese, freshly grated
– 1/2 cup finely diced white onion
– 2 garlic cloves, minced
– 1 tbsp avocado oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup chopped fresh cilantro
– Kosher salt to taste
– Freshly ground black pepper to taste
Instructions
1. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp avocado oil to the skillet, swirling to coat the surface evenly.
3. Sauté 1/2 cup finely diced white onion for 3–4 minutes until translucent and lightly golden at the edges.
4. Add 2 minced garlic cloves and cook for 45–60 seconds until fragrant but not browned.
5. Incorporate 1 lb grass-fed ground beef, breaking it apart with a wooden spoon into small crumbles.
6. Cook the beef for 6–8 minutes, stirring occasionally, until fully browned and no pink remains.
7. Season the beef mixture with 1 tsp ground cumin, 1/2 tsp smoked paprika, and kosher salt and freshly ground black pepper to taste.
8. Stir in 1/4 cup chopped fresh cilantro and remove the skillet from heat.
9. Preheat a clean non-stick skillet or griddle over medium heat.
10. Place one flour tortilla in the skillet and sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of the tortilla.
11. Spoon 1/2 cup of the beef mixture over the cheese, spreading it to the edges of the half-moon shape.
12. Top the beef with another 1/4 cup shredded Monterey Jack cheese.
13. Fold the empty half of the tortilla over the filling, pressing gently with a spatula.
14. Cook the quesadilla for 2–3 minutes until the bottom is golden brown and crisp.
15. Flip the quesadilla carefully using a wide spatula and cook for another 2–3 minutes until the second side is golden and the cheese is fully melted.
16. Transfer the cooked quesadilla to a cutting board and repeat the process with the remaining tortillas and filling.
17. Let each quesadilla rest for 1 minute before slicing into wedges to allow the cheese to set slightly.
Each bite delivers a satisfying crunch from the toasted tortilla, followed by the rich, savory beef and gooey melted cheese. Elevate your presentation by serving with a drizzle of crema, pickled red onions, or a spicy mango salsa for contrasting flavors and textures.
Beef Fried Rice
Nailing restaurant-quality beef fried rice at home requires zero chef skills—just these pro moves. Grab your wok and transform basic ingredients into something seriously crave-worthy.
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 3 cups day-old jasmine rice, grains separated
– 2 pasture-raised eggs, lightly beaten
– 1 cup frozen peas and carrots
– 3 cloves garlic, minced
– 2 tbsp avocado oil
– 1 tbsp toasted sesame oil
– 3 tbsp tamari
– 1 tsp freshly grated ginger
– 2 scallions, thinly sliced
Instructions
1. Heat 1 tablespoon avocado oil in a large wok or skillet over high heat until shimmering.
2. Add thinly sliced flank steak in a single layer and sear for 90 seconds without stirring to develop a caramelized crust.
3. Flip steak and cook for 60 seconds more, then transfer to a clean plate.
4. Reduce heat to medium and pour beaten eggs into the same wok, swirling to create a thin layer.
5. Cook eggs for 45 seconds until set but still slightly runny on top, then scramble into large curds.
6. Increase heat back to high and add remaining avocado oil along with minced garlic and grated ginger.
7. Sauté for 30 seconds until fragrant but not browned.
8. Add day-old jasmine rice, breaking up any clumps with a spatula.
9. Stir-fry rice for 3 minutes until grains are lightly toasted and separate.
10. Add frozen peas and carrots, cooking for 2 minutes until vegetables are heated through.
11. Return cooked steak and any accumulated juices to the wok.
12. Drizzle tamari and toasted sesame oil evenly over the mixture.
13. Toss continuously for 90 seconds to coat everything evenly and heat through.
14. Remove from heat and fold in sliced scallions.
Master the perfect bite where tender steak meets fluffy, separate grains. The toasted sesame oil adds depth while tamari brings umami richness without overwhelming saltiness. Serve immediately in shallow bowls with extra scallions for crunch, or pack cold for next-day lunches that somehow taste even better.
Beef and Vegetable Stir-Fry
Nailing that perfect weeknight dinner just got easier. This beef and vegetable stir-fry delivers restaurant-quality flavor in under 20 minutes—tender strips of grass-fed beef, crisp-tender vegetables, and a glossy, umami-rich sauce that clings to every bite.
Ingredients
- 1 pound grass-fed beef sirloin, thinly sliced against the grain
- 2 tablespoons cold-pressed sesame oil
- 3 cloves garlic, finely minced
- 1 tablespoon freshly grated ginger
- 1 red bell pepper, julienned
- 1 cup broccolini florets
- 1/2 cup shiitake mushrooms, thinly sliced
- 1/4 cup tamari
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon arrowroot powder
- 2 scallions, bias-cut
- 1 tablespoon toasted sesame seeds
Instructions
- Pat the beef sirloin completely dry with paper towels to ensure proper searing.
- Heat 1 tablespoon sesame oil in a large wok over high heat until shimmering, about 90 seconds.
- Sear the beef in a single layer for 45 seconds per side until browned but not cooked through.
- Transfer the beef to a clean plate, preserving any juices.
- Add the remaining sesame oil to the wok and swirl to coat.
- Sauté the garlic and ginger for 15 seconds until fragrant but not browned.
- Add the bell pepper, broccolini, and shiitake mushrooms, tossing constantly for 2 minutes.
- Whisk together the tamari, mirin, rice vinegar, and arrowroot powder in a small bowl until smooth.
- Pour the sauce mixture over the vegetables, stirring continuously as it thickens, about 30 seconds.
- Return the beef and any accumulated juices to the wok, tossing to coat thoroughly.
- Cook for 1 additional minute until the beef reaches 145°F internally.
- Remove from heat and fold in the scallions.
- Garnish with toasted sesame seeds before serving.
Melt-in-your-mouth beef contrasts with the satisfying crunch of vibrant vegetables, while the glossy sauce delivers deep umami notes with a subtle sweet-tang balance. For a next-level presentation, serve over forbidden black rice or stuff into lettuce cups with extra scallions and a squeeze of fresh lime.
Beef Tacos with Fresh Salsa
Never settle for bland tacos again. Grab your skillet and get ready to transform ground beef into a flavor explosion that’ll have everyone begging for seconds. This isn’t your average Tuesday night dinner—it’s a fiesta in a tortilla waiting to happen.
Ingredients
- 1 lb grass-fed ground beef (80/20 blend)
- 2 tbsp avocado oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1/4 cup tomato paste
- 1/4 cup beef stock
- 8 corn tortillas
- 2 ripe tomatoes, seeded and diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup cilantro leaves, chopped
- 2 tbsp lime juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
- Add diced yellow onion and sauté for 4-5 minutes until translucent and lightly caramelized.
- Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
- Add ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until thoroughly browned.
- Sprinkle cumin, smoked paprika, and chipotle powder over the beef mixture, stirring to coat evenly.
- Mix in tomato paste and cook for 2 minutes until it darkens slightly in color.
- Pour in beef stock, scraping any browned bits from the skillet bottom, and simmer for 3-4 minutes until liquid reduces by half.
- Season the beef mixture with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper, then remove from heat.
- Heat a separate dry skillet over medium heat and warm corn tortillas for 30 seconds per side until pliable and lightly toasted.
- Combine diced tomatoes, red onion, jalapeño, and cilantro in a medium bowl.
- Drizzle lime juice over the tomato mixture and toss gently to combine.
- Season the salsa with remaining 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
Gloriously textured with crisp-tender tortillas embracing the richly spiced beef, these tacos deliver a perfect balance of smoky heat and bright freshness. The salsa cuts through the richness with its acidic punch, while the warm tortillas provide the ideal vehicle for every flavorful component. Serve immediately with extra lime wedges for squeezing over the top, or layer the components separately for a build-your-own taco bar experience.
Beef and Potato Hash
Mornings just got a major upgrade. This beef and potato hash delivers crispy, savory perfection in one skillet—no fancy techniques required. Get ready to transform basic ingredients into your new breakfast obsession.
Ingredients
– 1 lb grass-fed ground beef (85/15 blend)
– 2 large russet potatoes, peeled and diced into ½-inch cubes
– 1 medium yellow onion, finely diced
– 2 tbsp clarified butter
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– 1 tsp fine sea salt
– 4 pasture-raised eggs, lightly beaten
– 2 tbsp chopped fresh flat-leaf parsley
– 1 tbsp extra virgin olive oil
Instructions
1. Heat clarified butter in a 12-inch cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced potatoes in a single layer and cook undisturbed for 6-8 minutes to develop a golden-brown crust.
3. Flip potatoes using a metal spatula and cook for another 5 minutes until tender when pierced with a fork.
4. Push potatoes to one side of the skillet and add ground beef, breaking it apart with a wooden spoon.
5. Cook beef for 4-5 minutes until no pink remains, stirring occasionally to prevent sticking.
6. Add diced onion and minced garlic to the beef mixture, sautéing for 3 minutes until fragrant and translucent.
7. Combine all ingredients in the skillet, sprinkling with smoked paprika, sea salt, and black pepper.
8. Create four wells in the hash mixture using the back of a spoon.
9. Pour lightly beaten eggs evenly into the wells and cover the skillet with a lid.
10. Cook for 4-5 minutes until egg whites are fully set but yolks remain slightly runny.
11. Drizzle with extra virgin olive oil and garnish with chopped flat-leaf parsley.
12. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.
Perfectly crispy potatoes contrast with juicy beef and velvety eggs in every bite. The smoked paprika adds subtle warmth that pairs beautifully with toasted sourdough or avocado slices. For an extra kick, top with pickled jalapeños or serve alongside spicy Bloody Marys for weekend brunch.
Beef and Mushroom Pasta
Absolutely crave-worthy comfort in under 30 minutes—this beef and mushroom pasta delivers rich, savory flavor that’ll have everyone asking for seconds. Sear that ground beef until deeply browned, then sauté cremini mushrooms until they release their earthy juices. Toss it all with al dente pappardelle for the ultimate weeknight win.
Ingredients
- 1 lb ground beef (80/20 blend)
- 8 oz cremini mushrooms, thinly sliced
- 2 tbsp clarified butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano
- 12 oz pappardelle pasta
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 tbsp chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add pappardelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- Drain pasta, reserving 1/2 cup pasta water, and set aside.
- Heat a large skillet over medium-high heat and add clarified butter.
- Add ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until deeply browned.
- Stir in sliced cremini mushrooms and cook for 5-7 minutes until softened and lightly caramelized.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in dry white wine, scraping up any browned bits from the skillet bottom.
- Simmer for 2-3 minutes until wine reduces by half.
- Reduce heat to medium-low and stir in heavy cream.
- Add cooked pappardelle to the skillet, tossing to coat evenly.
- Gradually stir in grated Parmigiano-Reggiano until sauce emulsifies.
- If sauce appears too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
- Season with kosher salt and freshly cracked black pepper.
- Garnish with chopped fresh flat-leaf parsley before serving.
Fantastically creamy with tender pasta ribbons clinging to that rich, meaty sauce—each bite balances earthy mushrooms against sharp Parmigiano-Reggiano. Serve it family-style in a warm bowl, or elevate with a drizzle of truffle oil and extra cheese for date night. The pappardelle’s broad surface catches every drop of that luxurious cream sauce.
Beef and Bean Burritos
Overwhelmed by bland burritos? Obliterate boring meals with these flavor-packed wraps. Our beef and bean version delivers serious satisfaction in every bite.
Ingredients
– 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
– 1 cup cooked pinto beans, rinsed and drained
– ½ cup finely diced yellow onion
– 2 garlic cloves, minced
– 1 tbsp avocado oil
– 2 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp chipotle powder
– 4 large flour tortillas (10-inch diameter)
– 1 cup shredded Monterey Jack cheese
– ¼ cup chopped fresh cilantro
– 2 tbsp lime juice
– Sea salt to taste
Instructions
1. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.
3. Add minced garlic and cook for 30 seconds until aromatic but not browned.
4. Crumble grass-fed ground beef into the skillet, breaking it up with a wooden spoon.
5. Cook beef for 6-8 minutes until fully browned and no pink remains, stirring frequently.
6. Sprinkle ground cumin, smoked paprika, and chipotle powder evenly over the beef mixture.
7. Stir spices into the beef and cook for 1 minute to toast the spices and develop flavor.
8. Add rinsed pinto beans to the skillet and gently fold them into the beef mixture.
9. Cook for 2-3 minutes until beans are heated through and incorporated.
10. Remove skillet from heat and stir in lime juice and chopped fresh cilantro.
11. Season the filling with sea salt, starting with ½ teaspoon and adjusting as needed.
12. Warm flour tortillas in a dry skillet for 20 seconds per side until pliable.
13. Place ¼ of the beef and bean mixture in the center of each tortilla.
14. Top each with ¼ cup shredded Monterey Jack cheese.
15. Fold the bottom edge of each tortilla up over the filling.
16. Fold the sides inward, then roll tightly away from you to form sealed burritos.
17. Return burritos to the skillet, seam-side down, and cook over medium heat for 2-3 minutes per side until golden brown and crisp.
18. Remove from heat and let rest for 1 minute before serving.
Each bite delivers contrasting textures—the crisp tortilla gives way to tender beef and creamy beans. The smoked paprika and chipotle create a subtle heat that builds with every mouthful. Elevate your meal by slicing them diagonally and serving with a vibrant salsa verde for dipping.
Beef and Cabbage Soup
Tired of boring soups? Transform humble ingredients into a soul-warming masterpiece. This beef and cabbage creation delivers deep flavor with minimal effort.
Ingredients
– 1 lb grass-fed beef chuck, cut into ½-inch cubes
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 6 cups beef bone broth
– 1 small head green cabbage, cored and thinly sliced
– 2 large carrots, peeled and cut into ¼-inch rounds
– 2 tbsp tomato paste
– 1 tsp smoked paprika
– 2 fresh bay leaves
– 1 tbsp Worcestershire sauce
– Kosher salt and freshly cracked black pepper
– 2 tbsp chopped fresh flat-leaf parsley
Instructions
1. Pat beef cubes dry with paper towels and season generously with kosher salt and freshly cracked black pepper.
2. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef cubes in a single layer until deeply browned on all sides, about 6-8 minutes total.
4. Add finely diced yellow onion and cook until translucent, about 4 minutes, scraping up browned bits from the bottom.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Add tomato paste and smoked paprika, cooking until the paste darkens slightly, about 1 minute.
7. Pour in beef bone broth, scraping the bottom to incorporate all fond.
8. Add thinly sliced cabbage, carrot rounds, Worcestershire sauce, and fresh bay leaves.
9. Bring to a boil, then reduce heat to maintain a gentle simmer.
10. Cover and simmer for 45 minutes until beef is fork-tender and vegetables are soft.
11. Remove bay leaves and stir in chopped fresh flat-leaf parsley.
12. Season with additional kosher salt and freshly cracked black pepper if needed.
Creamy cabbage melts into the rich broth while tender beef chunks provide satisfying texture. The smoked paprika adds subtle depth that pairs beautifully with crusty sourdough for dipping. For an elevated presentation, garnish with extra parsley and a drizzle of high-quality olive oil.
Beef and Broccoli Stir-Fry
Forget takeout forever—this beef and broccoli stir-fry delivers restaurant-quality results in under 30 minutes. Flash-sear premium steak strips with crisp-tender broccoli florets in a glossy, umami-rich sauce that clings perfectly to every bite.
Ingredients
- 1 lb prime sirloin steak, sliced against the grain into ¼-inch strips
- 1 lb fresh broccoli crowns, cut into uniform florets
- 3 tbsp cold-pressed sesame oil, divided
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- ½ cup low-sodium tamari
- 2 tbsp raw honey
- 1 tbsp rice vinegar
- 1 tbsp arrowroot starch
- ½ cup homemade beef stock
- 1 tsp crushed Szechuan peppercorns
- 2 tbsp toasted sesame seeds
- 3 scallions, thinly sliced on the bias
Instructions
- Whisk tamari, honey, rice vinegar, arrowroot starch, beef stock, and Szechuan peppercorns in a small bowl until fully combined—this prevents clumping later.
- Heat 2 tbsp sesame oil in a large carbon steel wok over high heat until it shimmers, about 90 seconds.
- Add steak strips in a single layer and sear undisturbed for 45 seconds to develop a caramelized crust.
- Flip steak and cook for 30 seconds more, then transfer to a clean plate—the center will still be pink.
- Reduce heat to medium-high and add remaining 1 tbsp sesame oil to the wok.
- Sauté broccoli florets for 3 minutes until bright green with slight charring on edges.
- Add minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant but not browned.
- Return steak and any accumulated juices to the wok, pouring prepared sauce over everything.
- Toss continuously for 60-90 seconds until sauce thickens into a glossy coating that clings to ingredients.
- Immediately remove from heat and fold in sesame seeds and sliced scallions.
The velvety sauce envelops each piece of steak while maintaining the broccoli’s satisfying crunch. Serve over jasmine rice or cauliflower rice for a low-carb option, garnishing with extra scallion curls for visual appeal.
Beef and Egg Breakfast Scramble
Breakfast just got a major upgrade with this protein-packed scramble. Boldly transform your morning routine with savory beef and creamy eggs. Build the ultimate fuel-up dish in under 15 minutes.
Ingredients
- 8 ounces grass-fed ground beef (85/15 lean-to-fat ratio)
- 4 pasture-raised eggs, lightly beaten
- 2 tablespoons clarified butter
- ½ cup diced yellow onion (¼-inch dice)
- ½ cup diced red bell pepper (¼-inch dice)
- 2 cloves garlic, minced
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons chopped fresh chives
Instructions
- Heat a 10-inch cast-iron skillet over medium-high heat for 2 minutes until a water droplet sizzles upon contact.
- Add 1 tablespoon clarified butter to the hot skillet, swirling to coat the surface evenly.
- Place ground beef in the skillet, breaking it apart with a wooden spatula into ½-inch crumbles.
- Cook beef undisturbed for 2 minutes to develop a golden-brown crust on one side.
- Add diced onion and red bell pepper, stirring continuously for 3 minutes until vegetables soften and develop slight char marks.
- Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
- Sprinkle kosher salt, black pepper, and smoked paprika evenly over the beef mixture.
- Push beef mixture to one side of the skillet and reduce heat to medium-low.
- Add remaining 1 tablespoon clarified butter to the empty side of the skillet.
- Pour lightly beaten eggs into the buttered area, letting them set for 30 seconds before gently folding.
- Use a folding motion to incorporate eggs with beef mixture, creating large, soft curds over 2 minutes.
- Remove skillet from heat when eggs are 90% set with visible moisture still present.
- Fold in chopped fresh chives until evenly distributed.
Unbelievably creamy eggs contrast with the crispy beef crumbles for incredible texture variation. Upgrade your presentation by serving in warm tortillas with avocado slices, or layer between toasted English muffins for a breakfast sandwich masterpiece. The smoked paprika adds subtle depth that makes this scramble stand out from ordinary breakfast fare.
Beef and Spinach Stuffed Shells
Brace yourselves for the ultimate comfort food upgrade. These jumbo pasta shells cradle a rich blend of grass-fed ground beef and vibrant spinach in a velvety marinara bath. Get ready to impress without the stress.
Ingredients
- 12 jumbo pasta shells
- 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
- 2 cups fresh spinach leaves, chiffonade-cut
- 1 cup whole milk ricotta cheese
- ½ cup Parmigiano-Reggiano, freshly grated
- 1 large pasture-raised egg, lightly beaten
- 2 cloves garlic, microplaned
- 24 oz jarred San Marzano tomato marinara sauce
- 1 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp crushed red pepper flakes
Instructions
- Bring 4 quarts of salted water to a rolling boil in a Dutch oven.
- Add jumbo pasta shells and cook for 9 minutes until al dente.
- Drain shells immediately and arrange in a single layer on a parchment-lined baking sheet to prevent sticking.
- Heat extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Add grass-fed ground beef and cook for 6-8 minutes, breaking into crumbles with a wooden spoon until browned.
- Stir in microplaned garlic and cook for 60 seconds until fragrant.
- Fold in chiffonade-cut spinach and wilt for 2 minutes until vibrant green.
- Transfer beef mixture to a mixing bowl and cool for 10 minutes to room temperature.
- Combine whole milk ricotta, freshly grated Parmigiano-Reggiano, lightly beaten pasture-raised egg, fine sea salt, freshly cracked black pepper, and crushed red pepper flakes in the bowl.
- Spread 1 cup San Marzano tomato marinara sauce evenly across the base of a 9×13-inch baking dish.
- Fill each par-cooked shell with 2 tablespoons of beef-ricotta mixture using a small spoon.
- Arrange stuffed shells seam-side up in the sauced baking dish in a single layer.
- Pour remaining marinara sauce over shells, covering completely.
- Sprinkle additional Parmigiano-Reggiano over the top for a golden crust.
- Bake at 375°F for 25 minutes until sauce bubbles vigorously at the edges.
- Broil on high for 2-3 minutes until cheese develops bronze spots.
- Rest for 8 minutes before serving to allow filling to set.
Aromatic garlic infuses every bite while the ricotta creates pockets of creamy contrast against the savory beef. The chiffonade spinach maintains subtle texture without overwhelming the palate. Serve alongside garlic bread for sauce-dipping or atop a bed of arugula for a fresh counterpoint to the rich flavors.
Beef and Cheese Stuffed Peppers
Unleash your inner chef with these flavor-packed stuffed peppers that transform basic ingredients into restaurant-worthy perfection. Upgrade your weeknight dinner game with minimal effort and maximum delicious payoff.
Ingredients
- 4 large bell peppers, halved lengthwise and seeded
- 1 lb ground beef (85/15 lean-to-fat ratio)
- 1 cup cooked long-grain white rice
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1/4 tsp kosher salt
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of extra virgin olive oil.
- Arrange the bell pepper halves cut-side up in the prepared baking dish, ensuring they sit flat without tipping.
- Heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Add the minced garlic and cook for 30 seconds until aromatic but not browned.
- Introduce the ground beef to the skillet, breaking it apart with a wooden spoon into small crumbles.
- Cook the beef mixture for 6-8 minutes until thoroughly browned and no pink remains, stirring frequently.
- Drain any excess fat from the skillet using a slotted spoon, preserving the flavorful fond.
- Stir in the crushed tomatoes, smoked paprika, dried oregano, kosher salt, and freshly ground black pepper.
- Simmer the mixture for 3-4 minutes until the flavors meld and the sauce slightly thickens.
- Remove the skillet from heat and fold in the cooked long-grain white rice until fully incorporated.
- Generously fill each bell pepper half with the beef and rice mixture, packing it tightly without overflowing.
- Sprinkle the shredded sharp cheddar cheese evenly over the stuffed peppers, covering the filling completely.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
- Remove the foil and continue baking for 10-12 minutes until the cheese is golden and bubbly.
- Let the peppers rest for 5 minutes before serving to allow the filling to set properly.
Just out of the oven, these peppers deliver tender-crisp shells giving way to a savory, cheesy interior that melts in your mouth. The smoked paprika adds subtle depth while the sharp cheddar creates perfect gooey strands with every bite. Try serving them over creamy polenta or alongside a crisp arugula salad for contrasting textures that elevate the entire meal.
Beef and Corn Enchiladas
Grab your skillet and get ready for the most crave-worthy comfort food mashup. These beef and corn enchiladas deliver that perfect balance of savory and sweet in every single bite. Seriously, your taste buds won’t know what hit them.
Ingredients
- 1 lb grass-fed ground beef, 80/20 lean-to-fat ratio
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 cup fire-roasted corn kernels, thawed if frozen
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1/4 cup fresh cilantro, chopped
- 8 corn tortillas, 6-inch diameter
- 2 cups red enchilada sauce, divided
- 2 cups Monterey Jack cheese, freshly grated, divided
- 1/4 cup crumbled cotija cheese
- 2 tbsp avocado oil, divided
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F and position the rack in the center.
- Heat 1 tablespoon of avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
- Add the finely diced yellow onion and cook for 4-5 minutes until translucent and edges begin to caramelize.
- Stir in the minced garlic and cook for exactly 60 seconds until fragrant but not browned.
- Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
- Sprinkle in the ground cumin, smoked paprika, and chipotle chili powder, toasting the spices for 30 seconds to release their oils.
- Fold in the fire-roasted corn kernels and cook for 2 minutes until heated through.
- Remove the skillet from heat and stir in 1/4 cup of the fresh chopped cilantro.
- Season the filling mixture with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
- Warm the corn tortillas by brushing them lightly with the remaining avocado oil and heating in a dry skillet for 15 seconds per side until pliable.
- Spread 1/2 cup of red enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
- Fill each warmed tortilla with 1/3 cup of the beef-corn mixture and 2 tablespoons of freshly grated Monterey Jack cheese.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining 1 1/2 cups of enchilada sauce over the rolled tortillas, ensuring complete coverage.
- Sprinkle the remaining Monterey Jack cheese evenly over the top.
- Bake at 375°F for 18-20 minutes until the cheese is bubbly and slightly golden at the edges.
- Remove from oven and let rest for 5 minutes to allow the filling to set.
- Garnish with the crumbled cotija cheese and remaining fresh cilantro before serving.
Outrageously satisfying textures await—the tender tortillas give way to that perfectly spiced beef filling with sweet corn bursts. That smoky chipotle undertone plays beautifully against the creamy Monterey Jack and salty cotija finish. Try serving these with a crisp jicama slaw or dunking them in a cool avocado crema for the ultimate temperature contrast.
Beef and Onion Gravy over Mashed Potatoes
Whip up this soul-warming classic that transforms simple ingredients into pure comfort. Watch tender beef melt into rich gravy while fluffy potatoes soak up every savory drop. Your family will beg for seconds before you even sit down.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup heavy cream, warmed to 110°F
- 4 tablespoons European-style cultured butter
- 1 1/2 pounds chuck roast, cut into 1-inch cubes
- 2 large yellow onions, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups beef stock, preferably homemade
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 teaspoon fresh thyme leaves
Instructions
- Place potatoes in a large pot and cover with cold water by 2 inches.
- Bring potatoes to a rolling boil over high heat.
- Reduce heat to medium and simmer potatoes for 20 minutes until fork-tender.
- Drain potatoes thoroughly in a colander.
- Return potatoes to the warm pot and mash with a potato ricer.
- Fold in warmed heavy cream until fully incorporated.
- Mix in cultured butter until potatoes become velvety smooth.
- Season beef cubes generously with kosher salt and freshly ground black pepper.
- Heat vegetable oil in a Dutch oven over medium-high heat until shimmering.
- Sear beef in batches until deeply browned on all sides, about 3 minutes per side.
- Transfer seared beef to a plate, reserving drippings in the pot.
- Add sliced onions to the hot drippings and cook for 8 minutes until caramelized.
- Sprinkle flour over onions and cook for 1 minute while stirring constantly.
- Whisk in beef stock gradually until no lumps remain.
- Stir in Worcestershire sauce and tomato paste until fully dissolved.
- Return beef to the pot along with any accumulated juices.
- Add fresh thyme leaves and bring gravy to a gentle simmer.
- Reduce heat to low, cover, and braise for 1 hour 30 minutes until beef is fork-tender.
Creamy potatoes provide the perfect canvas for that deeply savory gravy. Each bite delivers tender beef that practically dissolves against the rich onion-infused sauce. Try serving it in individual cast-iron skillets for that rustic restaurant presentation everyone loves.
Beef and Rice Stuffed Tomatoes
Ready for a flavor-packed dinner that looks as good as it tastes? These stuffed tomatoes transform humble ingredients into a stunning main dish. Roasted tomatoes cradle savory beef and aromatic rice in every bite.
Ingredients
– 6 large beefsteak tomatoes
– 1 lb grass-fed ground beef (85% lean)
– 1 cup long-grain white rice, rinsed
– 2 cups beef bone broth
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– ¼ cup fresh parsley, chopped
– ½ cup aged Parmesan cheese, grated
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the tops off the tomatoes and carefully scoop out the pulp and seeds using a melon baller, leaving ¼-inch thick shells.
3. Season the tomato cavities with ½ teaspoon salt and place them cut-side down on paper towels to drain for 15 minutes.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the diced onion and cook for 4-5 minutes until translucent and lightly golden.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the ground beef, breaking it apart with a wooden spoon, and cook for 6-7 minutes until browned.
8. Mix in the rinsed rice, smoked paprika, and black pepper, stirring to coat everything evenly.
9. Pour in the beef broth and bring to a simmer, then reduce heat to low and cover.
10. Cook the rice mixture for 15 minutes until the liquid is absorbed but rice is still slightly undercooked.
11. Remove from heat and stir in the chopped parsley and half of the Parmesan cheese.
12. Pat the tomato shells dry and arrange them upright on the prepared baking sheet.
13. Fill each tomato with the beef and rice mixture, packing it gently but not too tightly.
14. Sprinkle the remaining Parmesan over the stuffed tomatoes.
15. Bake for 25-30 minutes until the tomatoes are tender and the filling is heated through.
16. Let rest for 5 minutes before serving to allow the filling to set.
Expect tender tomatoes that yield easily to your fork, revealing the savory beef and perfectly cooked rice within. The smoked paprika adds subtle warmth while the Parmesan forms a golden crust on top. Serve these alongside a crisp green salad or with crusty bread to soak up any delicious juices that escape during baking.
Beef and Lentil Stew
Forget bland stews forever. Fire up your Dutch oven for this soul-warming, protein-packed masterpiece that transforms humble ingredients into pure comfort. Fall in love with every spoonful.
Ingredients
– 1.5 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 carrots, peeled and cut into ½-inch rounds
– 2 celery stalks, cut into ½-inch pieces
– 1 cup dry brown lentils, rinsed
– 4 cups beef stock
– 1 tbsp tomato paste
– 1 tsp smoked paprika
– 2 fresh thyme sprigs
– 1 bay leaf
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the beef chuck cubes completely dry with paper towels and season generously with kosher salt and black pepper on all sides.
2. Heat the extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear the beef cubes in a single layer, working in batches to avoid overcrowding, until deeply browned on all sides, approximately 3-4 minutes per side.
4. Transfer the seared beef to a clean plate, leaving the fond and rendered fat in the pot.
5. Reduce the heat to medium and add the finely diced yellow onion, sautéing until translucent and lightly caramelized, about 5-7 minutes.
6. Add the minced garlic and cook until fragrant, approximately 30 seconds.
7. Stir in the tomato paste and smoked paprika, cooking for 1 minute to deepen their flavors.
8. Deglaze the pot with ¼ cup of the beef stock, scraping up all the browned bits from the bottom with a wooden spoon.
9. Return the seared beef and any accumulated juices to the pot.
10. Add the carrot rounds, celery pieces, rinsed brown lentils, remaining beef stock, fresh thyme sprigs, and bay leaf.
11. Bring the stew to a boil, then immediately reduce to a gentle simmer.
12. Cover the pot and simmer for 45 minutes, stirring occasionally.
13. Uncover and continue simmering for another 30-45 minutes until the lentils are tender and the beef shreds easily with a fork.
14. Remove and discard the thyme sprigs and bay leaf.
15. Season the stew to your preference with additional kosher salt and freshly ground black pepper.
Get ready for the ultimate comfort food experience. The tender beef practically melts while the lentils create a velvety, substantial broth that clings to every ingredient. Serve it over creamy polenta or with crusty sourdough for maximum cozy vibes.
Beef and Avocado Salad Wraps
Craving something fresh yet satisfying? Combine grass-fed beef with creamy avocado for wraps that deliver serious flavor and texture contrast. These handheld beauties come together in minutes but taste like you spent hours in the kitchen.
Ingredients
- 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
- 2 large Hass avocados, perfectly ripe
- 4 large flour tortillas (10-inch diameter)
- 1 cup cherry tomatoes, quartered
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro leaves, loosely packed
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lime juice
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika
Instructions
- Heat a large cast-iron skillet over medium-high heat until water droplets sizzle upon contact.
- Add grass-fed ground beef to the dry skillet, breaking it apart with a wooden spatula.
- Cook beef for 6-8 minutes, stirring occasionally, until browned and internal temperature reaches 160°F.
- Transfer cooked beef to a paper towel-lined plate to drain excess fat.
- Halve Hass avocados lengthwise, remove pits, and scoop flesh into a medium bowl.
- Add freshly squeezed lime juice and kosher salt to avocado, mashing with a fork until slightly chunky.
- Warm flour tortillas in a dry skillet for 15-20 seconds per side until pliable.
- Spread 1/4 of avocado mixture evenly across the center of each tortilla, leaving 2-inch borders.
- Top avocado layer with 1/4 of cooked beef, distributing evenly.
- Scatter quartered cherry tomatoes and finely diced red onion over the beef.
- Season layers with freshly cracked black pepper and smoked paprika.
- Garnish with fresh cilantro leaves placed strategically across the filling.
- Fold bottom edge of tortilla over filling, then fold in sides, rolling tightly away from you.
- Slice each wrap diagonally with a serrated knife to prevent tearing.
Velvety avocado cools the spiced beef while crisp vegetables add refreshing crunch. The warm tortilla wrapper contrasts beautifully with the cool interior fillings. For an elevated presentation, serve these wraps alongside a zesty lime crema for dipping, or pack them whole for a mess-free lunch on the go.
Beef and Sweet Potato Chili
Aromatic spices and tender beef collide in this soul-warming chili that transforms humble ingredients into pure comfort. Grab your Dutch oven and let’s build layers of flavor that’ll have everyone begging for seconds. This isn’t just chili—it’s a cold-weather game changer.
Ingredients
– 2 lbs grass-fed beef chuck, cut into ½-inch cubes
– 2 large sweet potatoes, peeled and diced into ¾-inch pieces
– 1 yellow onion, finely diced
– 4 garlic cloves, minced
– 2 cups beef bone broth
– 1 (28 oz) can fire-roasted diced tomatoes
– 2 tbsp avocado oil
– 1 tbsp ancho chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– 1 tsp diamond crystal kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup fresh cilantro, chopped
Instructions
1. Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Season beef cubes with kosher salt and black pepper, then sear in batches until deeply browned on all sides, about 3-4 minutes per batch.
3. Remove beef and add diced onion, sautéing until translucent and edges begin to caramelize, approximately 5-7 minutes.
4. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
5. Stir in ancho chili powder, cumin, smoked paprika, and cayenne pepper, toasting spices for 1 minute until aromatic.
6. Return seared beef to the pot along with any accumulated juices.
7. Pour in beef bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Add fire-roasted diced tomatoes with their juices and bring mixture to a gentle simmer.
9. Reduce heat to low, cover, and simmer for 45 minutes to allow flavors to meld and beef to become fork-tender.
10. Add diced sweet potatoes, submerging them in the liquid, and continue simmering uncovered for 25-30 minutes until potatoes are tender but not mushy.
11. Stir in chopped cilantro just before serving to maintain its bright, fresh flavor.
12. Ladle into bowls and serve immediately.
What makes this chili extraordinary is the way the sweet potatoes break down slightly, creating a naturally thickened broth that clings to each spoonful. The tender beef melts against the earthy spices while maintaining just enough texture to satisfy. Serve it over creamy polenta or with crusty sourdough for dipping—either way, prepare for empty bowls and happy faces.
Summary
Ready to transform your leftover beef into delicious new meals? This collection of 18 recipes offers endless inspiration for busy cooks looking to save time and reduce food waste. We hope you find some new family favorites! Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
