beef Archives - Dinner in 321

Beef Tenderloin Tips

Laura Ashley — Sat, 01 Aug 2026 15:57:36 +0000

These Beef Tenderloin Tips are the easiest yet richest dinner recipe that the whole family will love. By cutting the steak into smaller pieces, you get that crusty sear on all sides before coating in the most decadent rosemary butter sauce. Made in under 30 minutes, it’s restaurant-quality flavors at home.

Anytime we have steak at home, my husband gets so excited! It’s the perfect rich and flavorful meal that takes minimal effort. These Beef Tenderloin Tips are about as tender as a steak recipe can get and are made easy by searing in a single skillet.

My other favorite part of these Beef Tenderloin Tips and Gravy is I can make them anytime of the year since there’s no grill required. I recommend using a cast iron skillet, it makes for the best crust. If you love a great steak recipe my Steak Pasta and Steak Sandwich are two others you should give a try.

why you’ll love this recipe

5 ingredient dinner recipe. It’s that quick and simple! These steak bites only use a single skillet for ease of cooking.
So flavorful and comforting. If you’re looking for a hearty meal with minimal effort, it’s definitely these beef tenderloin tips.
Quick to make a full meal. Serve them over mashed potatoes, rice, or even alongside a baked potato and you’re good to go!

ingredients

Scroll down for specific ingredient amounts in the recipe card.

Filet mignon: Cut into even-sized cubes, 1 ½ to 2 inches so they cook at the same rate. If you want to use another cut, I recommend that it’s lean, like sirloin or strip steaks, for a tender bite.
Olive oil: Cooking oil for the recipe.
Salted butter: Adds creaminess and richness to the sauce.
Garlic cloves: Infuses every bite with even more rich flavor.
Fresh rosemary: Adds rich and warm herb flavor.
Salt and black pepper: Always season to taste to help elevate the flavors.

Tools You’ll Need

how to make beef tenderloin tips

Remove the beef tenderloin tips from the refrigerator about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.

Place a large cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter, and heat until shimmering.
Don’t overcrowd the pan. Work in batches if needed. Add the beef cubes to the skillet in a single layer. Sear 30-90 seconds, turning once, until deeply browned and to preferred doneness. Remove to a plate.

Reduce heat to medium. Add the remaining butter, smashed garlic cloves, and rosemary sprigs to the skillet. Stir and spoon the butter around the pan for 1–2 minutes, until fragrant and lightly golden.

Return the beef tips and any juices to the skillet. Toss gently to coat in the rosemary-garlic butter for 30–60 seconds.

Remove rosemary sprigs and garlic cloves if desired. Serve hot with a spoonful of the pan butter drizzled over the top.

expert tips

Always remove the steak from the fridge 30 minutes before cooking. This allows the steak to cook more evenly for a melt-in-your-mouth texture.
Avoid crowding the skillet to much when searing. If you need to do this in batches then use a plate to separate the tips. If you crowd the pan too much, this will cause the tips to steam rather than sear.
Use another cut of steak. You can also use strip steak or sirloin steak if desired.
Make the rosemary butter sauce in the same skillet as you seared the steak. This will infuse the butter with the delicious meat juices to make the sauce even more flavorful.
Make it in the slow cooker. I have crockpot steak bites too as well as a classic version using a cheaper cut of meat on the stovetop.

What to Serve with beef tenderloin steak bites

There are so many options to make this a complete meal. It’s one of the most comforting yet quick dinners we make all year round. Here are some sides my family loves:

storage

Store any leftover beef tenderloin steak bites in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through, just a couple of minutes.

You can also freeze the steak bites for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.

Frequently Asked Questions

What cut of steak is beef tenderloin?

It’s also called filet mignon when it’s cut into individual steaks. It’s the most tender cut with minimal fat and is inside the cow’s backbone.

How do you cook beef tenderloin tips?

Same as classic beef tips. You’ll want to sear them on all sides for a nice crust before building a decadent gravy in the skillet to coat them in.

Can I add mushrooms to beef tips with gravy?

Of course! Cook them right after you remove the beef tips to a plate. They’ll need to saute over medium heat for 7 to 9 minutes until nicely golden brown. .

More Easy beef recipes

Beef Tenderloin Tips

Course Main Course

Cuisine American

Keyword beef, christmas, holiday, holidays

Prep Time 15

Cook Time 15

Total Time 1

Servings servings

Calories 142kcal

Ingredients

1 1/2 pounds filet mignon cut into 1 1/2-2-inch cubes
2 tablespoons olive oil
3 tablespoons salted butter divided
4-5 garlic cloves
2-3 sprigs fresh rosemary
salt and black pepper amount as desired

Instructions

Remove the beef tenderloin tips from the refrigerator about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
Place a large cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter, and heat until shimmering.
Don't overcrowd the pan. Work in batches if needed. Add the beef cubes to the skillet in a single layer. Sear 30-90 seconds, turning once, until deeply browned and to preferred doneness. Remove to a plate.
Reduce heat to medium. Add the remaining butter, smashed garlic cloves, and rosemary sprigs to the skillet. Stir and spoon the butter around the pan for 1–2 minutes, until fragrant and lightly golden.
Return the beef tips and any juices to the skillet. Toss gently to coat in the rosemary-garlic butter for 30–60 seconds.
Remove rosemary sprigs and garlic cloves if desired. Serve hot with a spoonful of the pan butter drizzled over the top.

Notes

Storage:

You can also freeze the steak bites for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.

Tips:

Always remove the steak from the fridge 30 minutes before cooking. This allows the steak to cook more evenly for a melt-in-your-mouth texture.
Avoid crowding the skillet to much when searing. If you need to do this in batches then use a plate to separate the tips. If you crowd the pan too much, this will cause the tips to steam rather than sear.
Use another cut of steak. You can also use strip steak or sirloin steak if desired.
Make the rosemary butter sauce in the same skillet as you seared the steak. This will infuse the butter with the delicious meat juices to make the sauce even more flavorful.
Make it in the slow cooker. I have crockpot steak bites too as well as a classic version using a cheaper cut of meat on the stovetop.

Nutrition

The post Beef Tenderloin Tips appeared first on Dinner in 321.

Slow Cooker Taco Soup

Laura Ashley — Sat, 01 Aug 2026 15:57:13 +0000

This Slow Cooker Taco Soup is full of vibrant flavors and is the easiest dinner recipe for any day of the week. Make this in the morning or afternoon and let it cook over the day to fill your house with delicious aromas. When it’s time for dinner, we love letting everyone add their favorite taco toppings on top.

One of our favorite twists on Taco Tuesday is this Slow Cooker Taco Soup. When the weather turns chilly, it’s the easiest meal that’s layered with flavor and so filling. My kids love when I make it with beef, but I’m also a fan of chicken or turkey too.

The secret to the perfect creaminess is adding cream cheese as well as a little bit of heavy cream. If your family loves tacos and loves chili, then this crock pot taco soup will definitely be a hit. If you’re looking for other great slow cooker soups, my Slow Cooker Ham and Potato Soup and Slow Cooker Beef Stew are two other reader favorites.

why you’ll love this recipe

30 minute prep time. It’s that simple! Make this on a weekday morning and before you know it, dinner will be served.
Have fun with toppings. I love to set out a taco-style toppings bar for everyone to customize their own bowl.
Customize with your favorite ingredients. This is our family’s version we’ve been making for years, but swap out different ingredients to make it to your liking.

ingredients

Scroll down for specific ingredient amounts in the recipe card.

Ground beef: Make sure it’s lean so that your taco soup doesn’t become greasy.
Dried minced onion: Adds nice rich onion flavor.
Taco seasoning: Gives that classic taco flavor we love. Buy the spice packet you like most.
Ground cumin: Adds nice warmth and a hit of citrus.
Chili powder: I love adding an extra dash to give even more smokiness.
Black beans: Gives more protein and heartiness to the soup.
Pinto beans or refried beans: Either or works well here for rich flavor.
Canned Mexicorn: If you can’t find the canned version, frozen works fine too.
Rotel: Also know as canned diced tomatoes with green chilies.
Tomato sauce: Gives that fresh tomato flavor.
Can chicken or beef broth: Adds richness to the soup.
Package cream cheese: Responsible for the creamy texture.
Heavy cream: A second creamy ingredient. Use half and half for a lighter option.
Topping options: Shredded cheese, sour cream, tortilla chips, avocado, jalapeno, cilantro, green onions for topping the soup.

Tools You’ll Need

how to make slow cooker taco soup

In a skillet over medium heat, cook ground beef until browned and fully cooked. Drain excess grease.

Stir in dried minced onion, taco seasoning, cumin, and chili powder. Season with salt and black pepper.

Transfer the meat mixture to the slow cooker. Add black beans, pinto or refried beans, corn, Rotel, tomato sauce, and broth. Stir to combine.

Cover and cook on low for 5-6 hours or high for 2-3 hours.
During the last 30 minutes, add cream cheese and 1/2 cup of the heavy cream. Cover and let the cream cheese soften, then stir until fully melted and smooth.

Taste and adjust seasoning with salt and pepper. For a thinner texture, add the remaining heavy cream or water. Serve with desired toppings.

expert tips

Always brown the beef in a skillet first. This will help it cook correctly in the slow cooker and will also give you the ability to drain off any excess grease.
Stir in the cream cheese and heavy cream at the end of cooking. If you add it too early, it could curdle or separate from the base of the soup.
Swap the protein if desired. This crock pot taco soup is also delicious with ground chicken or turkey.
If you can’t find Mexicorn or want to make your own, just stir in corn and chopped bell peppers.
Make it spicy. Add canned hot green chilies or even chopped pickled jalapenos to give it some heat.

How to make taco soup on the stovetop

It’s also easy to do as well! I’ve given you the instructions below:

To make this soup on the stovetop, start by browning the ground beef and diced onion in a large pot or Dutch oven over medium heat until fully cooked; drain any excess grease.

Stir in the taco seasoning and spices, then add the beans, corn, Rotel, tomato sauce, and broth. Bring the mixture to a gentle simmer, reduce the heat to low, and cook uncovered for about 20–25 minutes, stirring occasionally to help it thicken.

Add the cream cheese and heavy cream, stirring until the cream cheese is completely melted and the soup is smooth and creamy. Taste, adjust seasoning as needed, and serve warm with your favorite toppings.

storage

Store any leftover slow cooker taco soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes.

You can freeze the soup too for a later date for up to 2 months. Just thaw overnight in the fridge before reheating.

I will admit it’s one of the best meal prep recipes since you can set it and forget it in the slow cooker and then batch it up to enjoy throughout the week.

Frequently Asked Questions

How long does it take to make slow cooker taco soup?

Set the slow cooker to high for 2 to 3 hours, or you can set it to low for 5 to 6 hours.

Where is taco soup from?

It’s said to have Tex-Mex origins from the 90s and 2000s as a simple pantry soup.

Is taco soup just chili?

No, it has other delicious taco ingredients like multiple types of beans as well as cream cheese and a splash of heavy cream for a bit of creamy flavor.

more easy slow cooker recipes

Slow Cooker Taco Soup

This Slow Cooker Taco Soup is full of vibrant flavors and is the easiest dinner recipe for any day of the week. Make this in the morning or afternoon and let it cook over the day to fill your house with delicious aromas. When it's time for dinner, we love letting everyone add their favorite taco toppings on top.

Course Soup

Cuisine American

Keyword christmas, holiday, holidays

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 215kcal

Ingredients

1 pound ground beef
1/4 cup dried minced onion
1 ounce packet taco seasoning
1 teaspoon ground cumin
1/2 teaspoon chili powder
salt and black pepper to taste
15 ounce can black beans
15 ounce can drained pinto beans or refried beans
11 ounce can Mexicorn
10 ounce can Rotel (diced tomatoes with green chilies)
15 ounce tomato sauce
14.5 ounce can chicken or beef broth
8 ounce package cream cheese room temperature
1/2-3/4 cup heavy cream divided
Topping options: shredded cheese, sour cream, tortilla chips, avocado, jalapeno, cilantro, green onions

Instructions

In a skillet over medium heat, cook ground beef until browned and fully cooked. Drain excess grease.
Stir in dried minced onion, taco seasoning, cumin, and chili powder. Season with salt and black pepper.
Transfer the meat mixture to the slow cooker. Add black beans, pinto or refried beans, corn, Rotel, tomato sauce, and broth. Stir to combine.
Cover and cook on low for 5-6 hours or high for 2-3 hours.
During the last 30 minutes, add cream cheese and 1/2 cup of the heavy cream. Cover and let the cream cheese soften, then stir until fully melted and smooth.
Taste and adjust seasoning with salt and pepper. For a thinner texture, add the remaining heavy cream or water. Serve with desired toppings.

Notes

To make this soup on the stovetop, start by browning the ground beef and diced onion in a large pot or Dutch oven over medium heat until fully cooked; drain any excess grease. Stir in the taco seasoning and spices, then add the beans, corn, Rotel, tomato sauce, and broth. Bring the mixture to a gentle simmer, reduce the heat to low, and cook uncovered for about 20–25 minutes, stirring occasionally to help it thicken. Add the cream cheese and heavy cream, stirring until the cream cheese is completely melted and the soup is smooth and creamy. Taste, adjust seasoning as needed, and serve warm with your favorite toppings.

Storage:

Store any leftover slow cooker taco soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for a few minutes.

You can freeze the soup too for a later date for up to 2 months. Just thaw overnight in the fridge before reheating.

I will admit it’s one of the best meal prep recipes since you can set it and forget it in the slow cooker and then batch it up to enjoy throughout the week.

Tips:

Always brown the beef in a skillet first. This will help it cook correctly in the slow cooker and will also give you the ability to drain off any excess grease.
Stir in the cream cheese and heavy cream at the end of cooking. If you add it too early, it could curdle or separate from the base of the soup.
Swap the protein if desired. It’s this crock pot taco soup is also delicious with ground chicken or turkey.
If you can’t find Mexicorn or want to make your own, just stir in corn and chopped bell peppers.
Make it spicy. Add canned hot green chilies or even chopped pickled jalapenos to give it some heat.

Nutrition

The post Slow Cooker Taco Soup appeared first on Dinner in 321.

Cranberry Meatballs

Laura Ashley — Fri, 31 Jul 2026 16:20:49 +0000

These no-fuss 6-ingredient Cranberry Meatballs are easy to make and packed with sweet and savory flavor for the jolliest holiday appetizer. With frozen meatballs as the base, anyone can make this foolproof recipe.

I’ve never met a meatball I didn’t like, and I cannot get enough of these Slow Cooker Cranberry Meatballs every holiday season. Made with frozen meatballs for ease and minimal prep, Cranberry Meatballs are an easy and delicious dump-and-go crockpot recipe that turns out perfectly each time. They hit every flavor note and are great for Christmas parties, Thanksgiving appetizers, game days and potlucks.

These Cranberry Meatballs can be made ahead and are versatile too. Great as an appetizer or an easy dinner served over rice, no matter how you enjoy them, they’re sure to be a hit. Add these to your holiday recipe rotation, and I just bet they will be on repeat year after year.

If you’re a cranberry lover like us, be sure to try these other holiday appetizers. We love these Turkey Cranberry Sliders for a crowd and this easy Cranberry Cheeseball, too.

Why You’ll Love This Recipe

Uses simple pantry-friendly ingredients. This easy recipe comes together with just a handful of pantry and fridge staples you probably already have on hand.
Great make-ahead recipe. This is the perfect dish to make in advance and have at the ready to feed a hungry crowd during the holidays or any gathering. Spend more time with your guests than in the kitchen!
Minimal hands-on cooking time. Thanks to the slow cooker, these appetizer meatballs require very little active cooking time. Simply add everything to the crockpot, set it, forget it, and enjoy later!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Frozen Meatballs: Use your favorite variety. Beef, pork, or a combination work. You could try turkey or chicken meatballs, too.
Cranberry Sauce: We like whole berry for the thick texture and sweet, fruity flavor.
Heinz Chili Sauce: Adds a sweet and tangy, tomato note.
Maple Syrup: For sweetness.
Orange Zest and Juice: Brings a bright, citrusy flavor to the sauce.
Dijon Mustard: Hot and sharp, to balance out the sweetness.

Tools You’ll Need

how to make slow cooker cranberry meatballs

Optional step: If you have extra time, bake or sear the meatballs first. If baking them, place the meatballs in a single layer on an aluminum foil or parchment paper lined baking sheet. Bake according to package directions. If searing them, place in a large skillet over medium heat. Cook, stirring occasionally, until the exterior is slightly browned. This should take about 4-6 minutes.
To a large crockpot, whisk together whole berry cranberry sauce, Heinz chili sauce, maple syrup, 1 tablespoon orange zest, 1/4 cup orange juice, and Dijon mustard.

Add the meatballs to the mixture, and stir until coated well.

Cover and cook on low heat for 4-5 hours or high heat for 2-3.
Once the cooking time has completed, uncover, stir well, then set the heat to warm for serving.
You can serve them as an appetizer with toothpicks or over rice for a main dish.

Expert Tips

Brown the meatballs first. This step is optional, but if you have the time, this step is worth it to add extra caramelized flavor.
Make Homemade Meatballs. Want made-from-scratch, homestyle meatballs, double the ingredients of this easy recipe. Roll the meat into 1-inch balls and bake at 350°F 20-25 minutes or until golden brown with an internal temperature of 165°F is reached.
Use whole berry cranberry sauce. For the best flavor and texture, use thick, slightly chunky whole berry sauce.
Keep warm in the slow cooker. Set on the “warm” setting or on low while entertaining. This is a great way to keep them hot during parties. Just be sure to stir occasionally.
Garnish with fresh herbs or orange zest. These are nice and flavorful finishing touches to add right before serving.
Make them spicy. Add a few dashes of hot sauce, a sprinkle of cayenne pepper or sliced jalapeños for a little heat.

What To Serve with cranberry meatballs

These meatballs are the perfect appetizer for entertaining and the holidays, as part of a larger spread, or on their own over rice as a meal. Here are a few of our favorites to serve them with:

storage

Store cooled leftover meatballs in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until hot with a splash of water to loosen the sauce, as needed.

Freeze leftover meatballs in an airtight container for up to 3 months. Thaw in the fridge overnight before serving, and reheat on the stovetop over medium-low heat, as instructed above.

You can prep and make these meatballs in advance. Cook, then cool and store in the fridge until you’re ready to serve. Reheat in the slow cooker on low until hot. Alternatively, make them ahead of time and keep on the “warm” setting if you’re planning on serving them in the next few hours. Just be sure to stir occasionally.

frequently asked questions

What type of cranberry sauce works best?

We like whole berry cranberry sauce for its thick, chunky texture.

Can I cook these meatballs from frozen?

If the frozen meatballs are already fully cooked, yes. If they’re raw, no. Thaw and cook them through first, then add them to the sauce and slow cooker.

How long can they stay warm in the slow cooker?

If the meatballs are on the “warm” setting, they can stay warm for 2-3 hours. And if they’re on the low setting, 4-6 hours. Just be mindful that any longer, and the sauce could dry out.

More slow cooker appetizer recipes

Cranberry Meatballs

Course Appetizer

Cuisine American

Keyword christmas, holiday, thanksgiving

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 73kcal

Ingredients

2-2 1/2 pounds frozen meatballs beef, turkey, pork, chicken or plant-based
14 ounce can whole berry cranberry sauce
1/2 cup Heinz chili sauce
1/2 cup maple syrup
1 large orange zested and juiced
2 tablespoons Dijon mustard

Instructions

Optional step: If you have extra time, bake or sear the meatballs first. If baking them, place the meatballs in a single layer on an aluminum foil or parchment paper lined baking sheet. Bake according to package directions. If searing them, place in a large skillet over medium heat. Cook, stirring occasionally, until the exterior is slightly browned. This should take about 4-6 minutes.
To a large crockpot, whisk together whole berry cranberry sauce, Heinz chili sauce, maple syrup, 1 tablespoon orange zest, 1/4 cup orange juice, and Dijon mustard.
Add the meatballs to the mixture, and stir until coated well.
Cover and cook on low heat for 4-5 hours or high heat for 2-3.
Once the cooking time has completed, uncover, stir well, then set the heat to warm for serving.
You can serve them as an appetizer with toothpicks or over rice for a main dish.

Notes

Storage:

Store cooled leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of water to loosen the sauce.
Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before serving then reheat on the stovetop over medium-low heat.
Prep and make meatballs in advance — cook, then cool and store in the fridge until ready to serve. Reheat in the slow cooker on low until hot. Alternatively, make them ahead of time and keep on the “warm” setting if planning on serving them in the next few hours. Stir occasionally.

Tips

Brown the meatballs first. This step is optional, but if you have the time, this step is worth it to add extra caramelized flavor.
Make Homemade Meatballs. Want made-from-scratch, homestyle meatballs, double the ingredients of this easy recipe. Roll the meat into 1-inch balls and bake at 350°F 20-25 minutes or until golden brown with an internal temperature of 165°F is reached.
Use whole berry cranberry sauce. For the best flavor and texture, use thick, slightly chunky whole berry sauce.
Keep warm in the slow cooker. Set on the “warm” setting or on low while entertaining. This is a great way to keep them hot during parties. Just be sure to stir occasionally.
Garnish with fresh herbs or orange zest. These are nice and flavorful finishing touches to add right before serving.
Make them spicy. Add a few dashes of hot sauce, a sprinkle of cayenne pepper or sliced jalapeños for a little heat.

Nutrition

The post Cranberry Meatballs appeared first on Dinner in 321.

Pigs In A Blanket Wreath

Laura Ashley — Fri, 31 Jul 2026 16:20:17 +0000

This Pigs in a Blanket Wreath is a delicious, festive twist on the classic pigs in a blanket appetizer everyone adores. It will become the show-stopping centerpiece of any holiday table.

Pigs in a blanket are always the MVP on the app table, so it’s no wonder this Pigs in a Blanket Wreath is the star of the show during the holiday season. Easy to make with store-bought dough and cocktail sausages, it’s super simple to assemble by arranging mini pigs in a blanket into a beautiful wreath shape for a fun, crowd-pleasing appetizer that doubles as delicious edible holiday decor.

Mini savory sausages blanketed by buttery crescent rolls take wreath form in a quick and festive version of everyone’s favorite appetizer. We love how this Pigs in a Blanket Wreath is impressive but with minimal effort (it takes 30 minutes to assemble!). Plus, it’s easy to customize with saucy dips and toppings too, so it’s perfect to serve for Christmas parties, New Year’s Eve, game day or any gathering.

If you’re a lover of this easy appetizer for a crowd, be sure to try these Bacon Wrapped Smokies, this French Dip Crescent Ring and this Cheesy Pull Apart Bread, too.

Why You’ll Love This Recipe

Perfect quick and easy centerpiece for entertaining. Not only is this wreath delicious, simple to assemble and easily feeds a crowd, but it doubles as table decor. It’s a great appetizer and way to anchor your party spread.
Kid-friendly and party-approved. With familiar ingredients craved by all, this is a crowdpleaser with kids and adults alike.
Uses 6 simple ingredients. This recipe calls for just a few easy ingredients that have big flavor. It’s no fuss and always a hit.
Great make-ahead option. This is the perfect appetizer to make in advance and serve later, to save time during busy holiday hosting.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Crescent Roll Dough: Buttery and tender, the perfect base for these bites.
Cocktail Sausages: Use your favorite flavor or variety. These are the star of the show!
Egg White: To give the wreath that glossy, golden shine, and to help the seasoning really stick.
Everything Bagel Seasoning: Savory and the perfect flavor and texture, use a store-bought blend or make your own mix to keep on hand for future uses.
Fresh Rosemary or Parsley: Fresh herbs make all the difference, don’t skimp here.
Dipping Sauce: Use whatever you prefer! We like sweet chili, honey mustard, spicy ketchup, barbecue, or even nacho cheese dip, served on the side.

Tools You’ll Need

Pizza Cutter
Round Stone or Half Size or 12″x17″ Sheet Pan
Parchment Paper
Oven-Safe Ramekin

How To Make a Pigs in a blanket wreath

Preheat oven to 375°F. Line a large baking sheet or pizza pan with parchment paper. Place an oven-safe ramekin or small bowl upside down in the center of the pan.
Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into 3 narrow strips.

Wrap each cocktail sausage with a strip of dough, starting at the wide end, slightly overlapping the dough as you roll.

Place wrapped sausages in a circular ring around the bowl. Position them snugly side-by-side so they bake into a cohesive wreath. Ensure the dough is evenly exposed for even browning.

Brush the dough with egg white. Sprinkle generously with everything bagel seasoning.

Bake for 24-28 minutes, or until golden brown and fully cooked.
Carefully transfer the wreath to a serving plate, and remove the parchment paper. Fill the center bowl with a dipping sauce. Garnish with fresh herbs if desired.

expert tips

Leave slight space between pieces. And space them as evenly as possible. This will ensure even baking.
Use parchment paper for easy cleanup. Line the pan so nothing sticks, and when you’re done serving you can simply remove and toss in the garbage. Minimal clean-up required!
Rotate the pan halfway through baking. This will ensure each “pig in a blanket” gets evenly golden brown.
Serve warm for the best texture. Enjoy immediately, straight from the oven for a crispy exterior and tender inside.
Add a dipping sauce bowl in the center. Not only is this functional for dipping, but it’s also a nice presentation. Nestle it in the center filled with your favorite sauce . We like spicy ketchup, honey-mustard, BBQ sauce, or even a cheese dip.

storage

Store any leftover pigs in a blanket in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350° until warmed through.

You can freeze leftovers. Store them in an airtight container for up to 3 months. Reheat in the oven from frozen, or thaw in the fridge overnight, then bake at 350° until hot and the pastry is crisped up.

This is a great appetizer to prep in advance. Assemble the wreath ahead of time, then cover and store in the fridge. Bake right before you’re ready to serve.

frequently asked questions

Can I use puff pastry instead of crescent dough?

Yes, definitely. Puff pastry will be slightly flakier, airier and extra buttery, which is a delicious choice for this wreath.

What sausages work best?

Mini smoked sausages or cocktail wieners are perfect for their size and flavor.

How do I keep them warm for a party?

Keep them in the oven at a low warming temperature, 200°, until you’re ready to serve.

more holiday party appetizers

Pigs in a Blanket Wreath

This Pigs in a Blanket Wreath is a delicious, festive twist on the classic pigs in a blanket appetizer everyone adores. It will become the show-stopping centerpiece of any holiday table.

Course Appetizer

Cuisine American

Keyword christmas, holiday, holidays

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 62kcal

Ingredients

2 8- ounce cans crescent roll doughs
2 14- ounce packages cocktail sausages
1 large egg white whisked
2 tablespoons everything bagel seasoning
Optional Garnish: fresh rosemary or parsley
Dipping Sauce of Choice: chili, honey mustard, spicy ketchup, barbecue, nacho cheese dip, cheese dip

Instructions

Preheat oven to 375°F. Line a large baking sheet or pizza pan with parchment paper. Place an oven-safe ramekin or small bowl upside down in the center of the pan.
Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into 3 narrow strips.
Wrap each cocktail sausage with a strip of dough, starting at the wide end, slightly overlapping the dough as you roll.
Place wrapped sausages in a circular ring around the bowl. Position them snugly side-by-side so they bake into a cohesive wreath. Ensure the dough is evenly exposed for even browning.
Brush the dough with egg white. Sprinkle generously with everything bagel seasoning.
Bake for 24-28 minutes, or until golden brown and fully cooked.
Carefully transfer the wreath to a serving plate, and remove the parchment paper. Fill the center bowl with a dipping sauce. Garnish with fresh herbs if desired.

Notes

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350° until warm.
You can freeze leftovers: store in an airtight container for up to 3 months. Reheat in the oven from frozen, or thaw in the fridge overnight, then bake at 350° until hot and pastry is crisped up.
Prep this in advance: assemble the wreath ahead of time, then cover and store in the fridge. Bake right before you’re ready to serve.

Tips

Leave slight space between pieces. And space them as evenly as possible. This will ensure even baking.
Use parchment paper for easy cleanup. Line the pan so nothing sticks, and when you’re done serving you can simply remove and toss in the garbage. Minimal clean-up required!
Rotate the pan halfway through baking. This will ensure each “pig in a blanket” gets evenly golden brown.
Serve warm for the best texture. Enjoy immediately, straight from the oven for a crispy exterior and tender inside.
Add a dipping sauce bowl in the center. Not only is this functional for dipping, but it’s also a nice presentation. Nestle it in the center filled with your favorite sauce . We like spicy ketchup, honey-mustard, BBQ sauce, or even a cheese dip.

Nutrition

The post Pigs In A Blanket Wreath appeared first on Dinner in 321.

Cheesesteak Tortellini

Laura Ashley — Fri, 10 Jul 2026 19:31:38 +0000

This Cheesesteak Tortellini is the easiest one-pot pasta recipe the whole family will love. With the same flavors as a classic Philly Cheesesteak sandwich, every bite it rich, creamy, and so so delicious.

If there’s any sandwich that screams comfort food, it’s a Philly Cheesesteak. It’s probably one of my husband’s favorite sandwiches to try when we travel since they can be made all different ways. I wanted to take those same flavors of the sandwich and turn it into the best Cheesesteak Tortellini pasta and let me tell you, it’s SO delicious.

By using refrigerated tortellini, I was able to make this a one pan pasta recipe and it comes together in under 30 minutes. Pretty incredible, right?! It’s layered with shaved beef, peppers, onions, and topped with slices of melty cheese, I know your family is just going to love it. If you want to try some of my other delicious pasta recipes, my Chicken Florentine Pasta and Million Dollar Spaghetti are both great choices.

Why you’ll love this recipe

One pan pasta recipe. It’s all made in a single skillet for easy prep and clean up!
Rich and decadent flavors of the classic sandwich. If you love a cheesesteak, then this pasta is just for you!
Even picky eaters love it. I’ve tried this recipe out on kids, adults, and even the pickiest eaters I know. They finish every last bite!

ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

Shaved beef (ribeye or sirloin): I love to use either ribeye or sirloin. It’s best to ask the butcher to do this for you.
Neutral oil: Avocado or canola oil both work well.
Salted butter: Adds richess.
Green bell pepper: A key ingredient to any Philly Cheesesteak Sandwich!
Yellow onion: Caramelizes nicely and adds so much flavor.
Garlic cloves: Garlicky goodness that makes this pasta so good.
Worcestershire sauce: Adds a dash of umami in every bite.
Beef broth: Cooking liquid that also is the base of the sauce.
Refrigerated cheese tortellini: Our noodle of choice!
Heavy cream: Adds creaminess.
Shredded Provolone or American cheese: Cheesy flavor for sprinkling into the pasta.
Fresh parsley: For garnish for a bit of color and fresh flavor.

Tools You’ll Need

how to make cheesesteak tortellini

Heat a large skillet or Dutch oven over high heat until just smoking. Add 1 tablespoon of the oil, then lay in the shaved beef in a single layer. Work in two batches if needed.

Season generously with salt and pepper and let it sear undisturbed for about 60 seconds, then quickly toss for another 30–45 seconds, just until browned. Transfer to a plate and set aside.
Reduce heat to medium-high. Add the remaining oil and the butter to the same pan. Once the butter melts, add the bell pepper and onion. Cook, stirring occasionally, until softened, about 6–7 minutes.

Stir in the garlic and cook for 30 seconds more. Season with a pinch of salt and pepper.
Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a steady simmer.

Add the tortellini to the broth and stir to submerge. Cook, stirring occasionally, until the tortellini is tender and the broth has reduced and thickened slightly, about 5–7 minutes.

Pour in the heavy cream and stir gently. Let it come back to a gentle bubble and simmer for 1–2 minutes, until the sauce looks silky and clings to the tortellini.
Add the seared beef back to the pan along with any juices on the plate. Stir gently just until the beef is warmed through, about 1 minute. Taste and adjust salt and pepper.

Turn off the heat and lay the provolone slices in an overlapping layer across the top. Cover with a lid (or a sheet of foil) and let sit for 2–3 minutes, until the cheese is fully melted and gooey. Sprinkle with parsley if using.

expert tips

Buy the refrigerated tortellini. This will cook the quickest in the skillet with the pasta.
Sear the beef first. You want good caramelization so it’s crucial to cook it at the beginning. After it’s browned, then you can remove it to a plate and scrape up those delicious browned bits to form the base of the sauce.
Always add the cream towards to the end. You don’t want the sauce to break or curdle, so this helps to prevent that.
Once you add the cheese, you can shut off the heat. It will melt naturally just with the residual heat of the and a lid on top for the perfect gooey bite.
If you are trying to shave or thinly slice the beef yourself, pop the steak into the freezer for 10 to 15 minutes to help it firm up. It will be much easier to cut.
Swap steak with ground beef. You can opt to use ground beef in place of the steak. Simply cook and crumble in the skillet, season with salt and pepper, and remove from the pan before proceeding through the rest of the recipe.

storage

Store any leftover cheesesteak tortellini pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through with a splash of water or stock as needed.

You can also freeze this pasta for up to 2 months, but we can’t guarantee the texture will be as delicious once thawed.

Frequently Asked Questions

Can I use shelf-stable or frozen tortellini?

You can, but you’ll need to adjust the beef broth ratio so that it thickens correctly without being soupy.

Can I use ground beef instead of steak?

Of course! It will be different than a classic cheesesteak, but still delicious.

Why did my cream sauce curdle?

You probably added the cream too early. Make sure the sauce is at a low simmer and add it towards the end of cooking.

More Easy Pasta Recipes

Cheesesteak Tortellini

Course Main Course

Cuisine American

Keyword beef, pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Ingredients

1-1 1/2 pounds shaved beef (ribeye or sirloin)
2 tablespoons neutral oil (avocado or canola) divided
1 tablespoon salted butter
1 large green bell pepper thinly sliced or chopped
1 large yellow onion thinly sliced or chopped
3 garlic cloves minced
1 teaspoon Worcestershire sauce
4 cups beef broth
20 ounce package refrigerated cheese tortellini
1 cup heavy cream
8 ounces slices or shredded Provolone or American cheese
salt and black pepper to taste
Garnish: fresh parsley

Instructions

Heat a large skillet or Dutch oven over high heat until just smoking. Add 1 tablespoon of the oil, then lay in the shaved beef in a single layer. Work in two batches if needed.
Season generously with salt and pepper and let it sear undisturbed for about 60 seconds, then quickly toss for another 30–45 seconds, just until browned. Transfer to a plate and set aside.
Reduce heat to medium-high. Add the remaining oil and the butter to the same pan. Once the butter melts, add the bell pepper and onion. Cook, stirring occasionally, until softened, about 6–7 minutes.
Stir in the garlic and cook for 30 seconds more. Season with a pinch of salt and pepper.
Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a steady simmer.
Add the tortellini to the broth and stir to submerge. Cook, stirring occasionally, until the tortellini is tender and the broth has reduced and thickened slightly, about 5–7 minutes.
Pour in the heavy cream and stir gently. Let it come back to a gentle bubble and simmer for 1–2 minutes, until the sauce looks silky and clings to the tortellini.
Add the seared beef back to the pan along with any juices on the plate. Stir gently just until the beef is warmed through, about 1 minute. Taste and adjust salt and pepper.
Turn off the heat and lay the provolone slices in an overlapping layer across the top. Cover with a lid (or a sheet of foil) and let sit for 2–3 minutes, until the cheese is fully melted and gooey. Sprinkle with parsley if using.

Video

Notes

Storage:

You can also freeze this pasta for up to 2 months, but we can’t guarantee the texture will be as delicious once thawed.

Tips:

Buy the refrigerated tortellini. This will cook the quickest in the skillet with the pasta.
Sear the beef first. You want good caramelization so it’s crucial to cook it at the beginning. After it’s browned, then you can remove it to a plate and scrape up those delicious browned bits to form the base of the sauce.
Always add the cream towards to the end. You don’t want the sauce to break or curdle, so this helps to prevent that.
Once you add the cheese, you can shut off the heat. It will melt naturally just with the residual heat of the and a lid on top for the perfect gooey bite.
If you are trying to shave or thinly slice the beef yourself, pop the steak into the freezer for 10 to 15 minutes to help it firm up. It will be much easier to cut.
Swap steak with ground beef. You can opt to use ground beef in place of the steak. Simply cook and crumble in the skillet, season with salt and pepper, and remove from the pan before proceeding through the rest of the recipe.

The post Cheesesteak Tortellini appeared first on Dinner in 321.

Slow Cooker Cheeseburger Dip

Laura Ashley — Thu, 25 Jun 2026 16:55:15 +0000

If you’re looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

This Slow Cooker Cheeseburger Dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. It only takes 15 minutes to prep before the crockpot takes over, making it ideal for busy days.

The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate. And I love that it’s so easy to serve out of the crock pot for guests when I’m entertaining.

From personal experience, I can say that it’s the dip that disappears first at every single gathering. Once you taste it, you’ll completely understand why. If you love a dip recipe, my Million Dollar Dip and Boat Dip are two others to try.

Why You’ll Like This Recipe

Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
Perfect for a crowd — this slow cooker cheeseburger dip is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Ground beef: The hearty, savory base of the dip.
Yellow onion: Adds a subtle sweetness and savory depth.
Garlic powder: A quick, easy way to add savory garlic flavor.
Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
Worcestershire sauce: Adds a deep, umami-rich savoriness.
Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
Dill pickle juice: The tangy secret weapon.
Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.

How to Make Slow Cooker cheeseburger Dip

In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
Transfer the beef mixture to a 4-quart slow cooker.
Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.

Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
Stir well before serving. Garnish with diced pickles and red onion or scallions.
Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Expert Tips & Substitutions

Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this dip ahead of time?

Yes! Brown the beef and mix everything into the slow cooker insert the night before, then refrigerate the insert overnight. Pull it out 30 minutes before cooking and proceed with the recipe as written.

What slow cooker size do I need?

A 4-quart slow cooker is ideal for this recipe. A 6-quart will also work — the dip will just be shallower in the insert, which is totally fine.

How do I keep the dip from getting too thick?

The evaporated milk helps keep the consistency smooth, but if it thickens up while sitting on warm, stir in a splash more evaporated milk or a little water to loosen it back up.

Can I make this on the stovetop instead?

Absolutely. Combine the browned beef and all remaining ingredients in a large pot or Dutch oven over low heat. Stir frequently until everything is fully melted and the dip is hot throughout, about 15–20 minutes.

More Recipes Like This

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

Slow Cooker Cheeseburger Dip

If you're looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15

Cook Time 1 45

Total Time 2

Servings servings

Ingredients

1 pound ground beef
1 cup finely diced yellow onion
1 teaspoon garlic powder
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
salt and black pepper to taste
8 ounces cream cheese room temperature
5 ounces evaporated milk
10 ounce container Palmetto Cheese Homestyle Pimento Cheese
10 ounce can diced tomatoes and green chiles drained
2 cups sharp cheddar cheese
1/4 cup ketchup
2 tablespoons dill pickle juice
finely diced pickles for garnish
finely diced red onion or sliced scallions for garnish
Dippers: tortilla chips, corn chip scoops, and toasted burger buns

Instructions

In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Notes

Expert Tips & Substitutions

Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The post Slow Cooker Cheeseburger Dip appeared first on Dinner in 321.

Apple Bacon Smash Burger

Laura Ashley — Tue, 23 Jun 2026 12:44:56 +0000

If you think you know what a great burger tastes like, these Apple Bacon Smash Burgers are about to change everything. It’s the most craveable sweet-and-savory combination you’ll ever sink your teeth into.

This Apple Bacon Smash Burger recipe comes together in under 30 minutes and is guaranteed to be the most talked-about thing at your next cookout — no grill required! What takes this burger completely over the top is Fischer & Wieser Apple & Bacon Jam. It’s a rich, sweet-savory spread made with real bacon and apple that gets spooned generously right over the stack. It adds a depth of flavor that no condiment or sauce could replicate.

Apple & Bacon Jam pairs perfectly with the crispy bacon and irresistible crispy, lacy edges that make smash burgers so addictive. Seasoned simply and covered with cheddar cheese, these burgers are going to become a new weeknight dinner fave! Make it a complete meal and pair it with Creamy Cucumber Salad and Skillet Fried Potatoes and Onions

Why You’ll Like This Recipe

Ultra-crispy smash technique — pressing the beef flat on a hot skillet creates deeply browned, caramelized edges that you just can’t get with a traditional thick burger.
Sweet meets savory — the Fischer & Wieser Apple & Bacon Jam is the secret ingredient that takes this from great burger to unforgettable burger.
No grill needed — a cast-iron skillet or griddle is all you need, so this is a year-round recipe no matter the weather.
Fast and easy — from start to finish, these come together in under 30 minutes, making them perfect for weeknight dinners or weekend entertaining.

Ingredients

Scroll down for specific ingredient amounts in the recipe card.

80/20 ground beef: The higher fat content is key for juicy, flavorful smash burgers with the best crispy edges. Don’t go leaner.
Garlic powder & onion powder: A simple seasoning duo that adds savory depth without overpowering the beef.
Brioche burger buns: Soft, slightly sweet brioche holds up to the juicy patty and rich jam without getting soggy.
Salted butter: Used to toast the buns in the skillet for a golden, buttery finish.
Bacon: Cooked until crispy, it adds crunch and smoky, salty flavor to every bite.
Sharp cheddar cheese: The bold flavor of sharp cheddar stands up to the richness of the beef and jam.
Fischer & Wieser Apple & Bacon Jam: The star ingredient — a sweet, savory, deeply flavored jam with real bacon and apple that gets spooned right over the finished burger.
Green leaf lettuce: Adds a fresh crunch and a little color to the burger build.
Mayonnaise: Spread on the bottom bun for creaminess and to help the lettuce stay in place.

How to Make Apple Bacon Smash Burgers

Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.

Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.

Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Expert Tips & Substitutions

Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

BONUS RECIPE

If you want to take this jam completely over the top, spread 12 ounces whipped cream cheese on a serving tray, then spoon on the entire jar of Fischer & Wieser Bacon & Apple Jam — yes, the whole thing, no shame here. Sprinkle on 1/4 to 1/2 cup each crispy crumbled bacon and freshly chopped Granny Smith apple, then finish with a drizzle of honey. Serve it with crackers and just try to walk away from it.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

Frequently Asked Questions

What makes a smash burger different from a regular burger?

A smash burger is pressed flat directly on a screaming-hot surface, which maximizes contact with the heat and creates a deeply caramelized, crispy crust through the Maillard reaction. The result is more flavor and better texture than a thick, rounded patty.

Where can I find Fischer & Wieser Bacon & Apple Jam?

Fischer & Wieser products are available at many specialty grocery stores, gourmet food shops, and online. Check their website for a store locator or order directly from their site.

More Recipes Like This

This post was created in partnership with Four Star Provisions Fischer & Wieser. All thoughts and opinions are 100% my own.

Apple Bacon Smash Burger

If you think you know what a great burger tastes like, these Apple Bacon Smash Burgers are about to change everything. It's the most craveable sweet-and-savory combination you'll ever sink your teeth into.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Ingredients

1 1/2 pounds ground beef divided into 4 balls
1 teaspoon garlic powder
1 teaspoon onion powder
salt and black pepper
4 brioche burger buns
2 tablespoons salted butter
8 slices thick-sliced bacon
1/4-1/3 cup Fischer & Wieser Bacon & Apple Jam
4 leaves green leaf lettuce
mayonnaise for spreading

Instructions

Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.
Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.
Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Notes

Expert Tips & Substitutions

Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

Storage

The post Apple Bacon Smash Burger appeared first on Dinner in 321.

Sheet Pan Tacos

Laura Ashley — Fri, 17 Apr 2026 16:30:48 +0000

These Sheet Pan Tacos are the easiest recipe for making tacos for a crowd on a weeknight or for a party. With only 7 ingredients, they come together so quickly and are able to stay warm in the oven until ready to serve.

I have a great party dish for you, these Sheet Pan Tacos! Anytime I’m hosting a tailgate, these are one of my go-to menu items because I can make a bunch of them quickly and bake them right off in the oven with little mess – you don’t even have to pre-cook the beef filling!

The flour tortilla becomes deliciously crunchy in the oven and I always set out a toppings bar for guests to customize their own. Plus, since they’re ready in under 30 minutes, they are ideal for a weeknight dinner too! Taco night just became so much quicker and easier thanks to this recipe.

If you love Mexican-inspired food, try my Pulled Pork Enchiladas or Crock Pot Carnitas.

why you’ll love this recipe

Ready in under 30 minutes. Can you believe it? So quick and simple without using a million skillets or bowls.
Easy to customize. Add other spices, toppings, cheeses, or use a different protein. The options are endless.
Perfect for entertaining. Just bake these off and keep them in a warm oven until you’re ready to feed family and friends.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Olive oil or neutral oil spray: The oil for greasing the tortillas on the baking sheet.
Flour tortillas: The best type of tortillas for that crunchy exterior and soft interior.
Ground beef: My favorite protein to use, you can also use chicken or turkey too.
Dried minced onion: Adds onion flavor, you can also use chopped fresh onion if desired.
Taco seasoning: Buy your favorite at the store or make it at home with chili powder, cumin, garlic powder, oregano, and a pinch of cayenne.
Drained canned green chiles or jalapeños: Adds a hint of spice!
Shredded cheddar cheese: All the cheesy goodness.
Refried beans: Adds creaminess in every bite.
Toppings: Guacamole, pico de Gallo sour cream, and hot sauce are some of my family’s favorites, but customize to your liking.

Tools You’ll Need

how to make sheet pan tacos

Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.

Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.

Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.

Spray both sides of the tacos with the olive or neutral oil spray.

Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

expert tips

For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Frequently Asked Questions

Can I use corn tortillas?

We actually prefer flour for their ability to get extra crispy in the oven when compared to corn.

Why are my tortillas not crispy after baking sheet pan tacos?

You might have added too much filling, so they weren’t able to crisp as much while the filling was cooking through.

Can I make sheet pan tacos vegetarian?

Of course! Use refried beans only and add some cooked bell peppers for bulk.

more mexican-inspired recipes

Sheet Pan Tacos

Course Main Course

Cuisine American

Keyword beef

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 220kcal

Ingredients

olive oil or neutral oil spray
8 flour tortillas
1 pound ground beef
3 tablespoons taco seasoning
1 tablespoon dried minced onion
2 tablespoons drained canned green chiles or jalapeños
1 1/2 cups shredded cheddar cheese divided
1/2 cup refried beans
Toppings: guacamole, pico de Gallo sour cream, hot sauce

Instructions

Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.
Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.
Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.
Spray both sides of the tacos with the olive or neutral oil spray.
Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

Video

Notes

Tips

For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

Storage

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Nutrition

The post Sheet Pan Tacos appeared first on Dinner in 321.

Ham Balls

Laura Ashley — Wed, 01 Apr 2026 23:17:39 +0000

These Ham Balls are a vintage recipe passed down through my family! With a handful of easy ingredients, they are prepped in 15 minutes and ready to bake. It’s a delicious way to use up leftover ham after a holiday meal.

Have you ever heard of Ham Balls? They are a popular, old fashioned recipe in the South and Midwest and for good reason, they’re comforting and rich with every bite. They’ve been a tradition in my family to make the day after Easter or Christmas for a little twist on a holiday ham.

I bake mine for ease in a rich tomato sauce that has a hint of sweetness, thanks to a spoonful of brown sugar. Serve them over mashed potatoes or rice for the most heart-warming meal!

Why You’ll Love this recipe

Great recipe for leftover ham. I love to make these ham balls the day after a holiday meal for a new twist on the flavors.
Easy to prep in 15 minutes. When I’m in a pinch, these make a great appetizer for a party or weeknight dinner.
A vintage classic that’s a family favorite. It’s a recipe that my grandma used to make and now I make for my kids with any leftover ham.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cubed ham: They key ingredient, smoky and salty in each bite.
Ground beef or pork: Makes the ham balls rich and meaty in flavor.
Large egg: Binds the ham balls together.
Milk: Adds creaminess.
Graham cracker crumbs: Another ingredient used for binding the ham balls together.
Tomato soup: The sweet tomato-based sauce for the ham balls.
Brown sugar: Adds a touch of sweetness to balance the tomato soup base.
Apple cider vinegar: A little tang helps all of the flavors to pop!
Yellow mustard: Another acid that helps to emulsify.

Tools You’ll Need

how to make ham balls

Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
Grind ham in a food processor until it’s the texture of ground beef.

In a bowl, combine ground ham, ground beef, graham cracker, egg, milk, and seasoning salt or salt and black pepper.

Shape into balls (about golf ball size) and place in the baking dish.
In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, mustard, and seasoning salt or salt and black pepper.

Pour the sauce evenly over the ham balls. Ensure they’re fully glazed.

Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
Serve hot with the glaze spooned over the top.

What to serve with Ham Balls

There are so many options whether you are serving these as an appetizer or main course. Here are some of my favorite recommendations:

expert tips

Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a few seconds until warmed through.

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Frequently Asked Questions

Where are ham balls from?

They are said to originate in Iowa as well as Nebraska, but are also found in other states in the Midwest and Southern United States.

What temperature should ham balls be cooked to?

Cook them at 350ºF until they register 160 to 165ºF on a meat thermometer.

Can I shape ham balls in advance?

Yes you can, and keep them loosely covered in the fridge. Then bake when you are ready to prepare dinner.

more easy ham recipes

Ham Balls

These Ham Balls are a vintage recipe passed down through my family! With a handful of easy ingredients, they are prepped in 15 minutes and ready to bake. It's a delicious way to use up leftover ham after a holiday meal.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 146kcal

Ingredients

2 cups cubed ham
1 pound ground beef or pork
1 large egg
1/4 cup milk
1/2 teaspoon seasoning salt or salt and black pepper
1 cup graham cracker crumbs
10.5 ounce can tomato soup
1 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard

Instructions

Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
Grind ham in a food processor until it's the texture of ground beef.
In a bowl, combine ground ham, ground beef, graham cracker crumbs, egg, milk, and seasoning salt or salt and black pepper.
Shape into balls (about golf ball size) and place in the baking dish.
In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, and mustard. Pour the sauce evenly over the ham balls. Ensure they're fully glazed.
Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
Serve hot with the glaze spooned over the top.

Notes

Tips

Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a few seconds until warmed through.

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Nutrition

The post Ham Balls appeared first on Dinner in 321.

Chicken Fried Steak

Laura Ashley — Tue, 24 Mar 2026 14:34:49 +0000

This Chicken Fried Steak, also known as Cube Steak and Gravy, is a Southern recipe my family has been making for decades. It’s a thin and tender steak, breaded and fried to perfection for a crispy, golden brown bite. I promise it’s so easy to make at home with my family’s foolproof tips, it’s sure to become a favorite in your house too.

Chicken Fried Steak is always a special occasion meal in our house. My grandma loved to whip up a big batch for the whole family and serve it with all the Southern fix-ins. If you’ve never had chicken fried steak, oh boy, you’re in for a treat! It melts in your mouth with each bite and is rich in flavor.

They key to this recipe is using a thin, tenderized steak like a cube steak from the butcher department at the grocery store. It’s an affordable cut of meat and when fried, becomes ridiculously tasty. Try a similar twist on this classic, with my Cube Steak Fingers and Gravy or my Mini Chicken Pot Pies.

Why You’ll Love this Recipe

Classic tried-and-true Southern recipe. There’s not many more entrees that are classically Southern than a chicken fried steak and my family’s recipe has been around for generations.
Minimal ingredients with maximum flavor. It’s as easy as 1-2-3 to make this steak and will always be a family favorite recipe.
Serve with all sorts of sides. We love it with gravy, creamed corn, collards, mashed potatoes, and more. The list goes on and on.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Cube Steak Fingers

Cube steaks: This is a tenderized cut of beef usually from the top round or shoulder of the cow. The butcher tenderizes it for you which takes out a lot of the prep work!
Oil: Use a neutral oil here for frying.
All purpose flour: Best for dredging to create that coating.
Paprika: Adds both color and warmth to the dredge.
Tony Chachere’s seasoning or other cajun seasoning: My favorite seasoning to add to the flour, adds rich flavor and a kick of heat.
Eggs: Part of the dredging ingredients to help the flour mixture stick to the outside.
Buttermilk or milk: Whisked with the eggs to help with dredging. Creates a flavorful fried crust and tender bite.

Gravy

Butter or oil: Use some of the butter and/or oil from frying the steak. The “drippings” as we call them in the South. It infuses the gravy with flavor.
Reserved flour mixture: Some of the seasoned flour from dredging the cubed steaks.
Milk: Adds creaminess and richness, plus makes the gravy the correct consistency.

Tools You’ll Need

How to Make Chicken Fried Steak

For the Cube Steaks:

Heat oil in a large skillet on medium-high. Season both sides of the cube steaks with seasoning salt or salt and black pepper.
Set up a dredging station with 2 bowls: Bowl 1: whisk together flour and seasonings; Bowl 2: whisk together eggs and buttermilk or milk. Set aside 3 tablespoons of the flour mixture for the gravy.
Working with 1 steak at a time on both sides, dip in the seasoned flour, the egg mixture, then put back into the flour. Shake off the excess between each dip.

Once the oil is hot (350°F), fry the steaks 3-4 minutes per side or until golden brown and an internal temperature of 145°F is reached. Cook in batches if necessary.

Transfer to a cooling rack and hold in a warming oven while making the gravy.

For the Gravy:

In a medium skillet on medium-high, use 3 tablespoons of the reserved grease from the cube steak fingers or butter. Whisk in the reserved seasoned flour into the grease and cook 2-3 minutes.

Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk, and stir until well combined.

Allow mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to desired consistency and salt and pepper to taste. Simmer 3-5 minutes.
Serve the chicken fried steak with gravy on the side as well as your favorite southern side dishes.

Expert Tips

Make sure your steak is even thickness. This is key for cooking the steaks at the same rate so they don’t overcook and also helps to make them tender. With cube steaks, the butcher usually tenderizes them for you, but if they didn’t then use a meat mallet to tenderize them yourself.
Preheat your oil to the correct temperature. This guarantees a golden brown fry every single time. The oil is ready when it’s 350°F.
Drain the steak after you’ve fried it. A key techqniue to remove any excess grease so each bite is tender and crispy, not soggy and greasy.
Shake off any excess flour when dredging. It’s super important whenever you are frying to shake off any excess coating so that you have a thin layer to fry rather than thick – a pro tip for a perfect crust.
Use the drippings from pan-frying the cube steaks for the base of the gravy. If you’ve learned anything about Southern cooking from me, it’s to keep using those drippings since they are full of insane flavor.

What to Serve with cube steaks and gravy

Like I mentioned before, there are too many delicious options! Here are some more:

Storage

When it comes to storing chicken fried steak, it can be placed in an airtight container in the fridge for up to 3 days. Reheat in the oven or the air fryer for best results. If you use the microwave, the outside could become a little soggy.

You can also freeze chicken fried steak for up to 2 months, just be sure to thaw it overnight in the fridge before reheating as mentioned above.

Frequently Asked Questions

What cut of meat is chicken fried steak?

It’s usually cube steak which is tenderized top round, bottom round, or chuck. It’s affordable and budget-friendly making it perfect for serving a crowd.

What makes chicken fried steak different?

It’s a piece of steak that’s dredged in flour, egg and buttermilk, and then flour again. Once it’s been coated, it’s fried until golden brown.

Why is my cube steak and gravy soggy?

You probably used too much oil or cooked the steak for too long without draining afterwards, making it greasy.

More Great Southern Recipes

Chicken Fried Steak (Cube Steak and Gravy)

This Chicken Fried Steak, also known as Cube Steak and Gravy, is a Southern recipe my family has been making for decades. It's a thin and tender steak, breaded and fried to perfection for a crispy, golden brown bite. I promise it's so easy to make at home with my family's foolproof tips, it's sure to become a favorite in your house too.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 595kcal

Ingredients

Cube Steak Fingers

1 1/2-2 pound cube steaks about 8 thin, tenderized steaks
1 1/2 cups oil for frying
2 1/2 cups all purpose flour
2 1/2 teaspoons paprika
2 1/2 teaspoons Tony Chachere’s seasoning or other cajun seasoning
1 teaspoon salt
1 teaspoon black pepper
3 eggs
2 cups buttermilk or milk

Gravy

3 tablespoons butter or oil from from frying
3 tablespoons reserved flour mixture
2-3 cups milk
Salt/Black Pepper to taste

Instructions

Cube Steak Fingers

Heat oil in a large skillet on medium-high. Season both sides of the cube steaks with seasoning salt or salt and black pepper.
Set up a dredging station with 2 bowls: Bowl 1: whisk together flour and seasonings; Bowl 2: whisk together eggs and buttermilk or milk. Set aside 3 tablespoons of the flour mixture for the gravy.
Working with 1 steak at a time on both sides, dip in the seasoned flour, the egg mixture, then put back into the flour. Shake off the excess between each dip.
Once the oil is hot (350°F), fry the steaks 3-4 minutes per side or until golden brown and an internal temperature of 145°F is reached. Cook in batches if necessary.
Transfer to a cooling rack and hold in a warming oven while making the gravy.

Gravy

In a medium skillet on medium-high, use 3 tablespoons of the reserved grease from the cube steak fingers or butter. Whisk in the reserved seasoned flour into the grease and cook 2-3 minutes.
Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk, and stir until well combined.
Allow mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to desired consistency and salt and pepper to taste. Simmer 3-5 minutes.
Serve the chicken fried steak with gravy on the side as well as your favorite southern side dishes.

Video

Notes

Storage:

You can also freeze chicken fried steak for up to 2 months, just be sure to thaw it overnight in the fridge before reheating as mentioned above.

Tips:

Make sure your steak is even thickness. This is key for cooking the steaks at the same rate so they don’t overcook and also helps to make them tender. With cube steaks, the butcher usually tenderizes them for you, but if they didn’t then use a meat mallet to tenderize them yourself.
Preheat your oil to the correct temperature. This guarantees a golden brown fry every single time. The oil is ready when it’s 350°F.
Drain the steak after you’ve fried it. A key techqniue to remove any excess grease so each bite is tender and crispy, not soggy and greasy.
Shake off any excess flour when dredging. It’s super important whenever you are frying to shake off any excess coating so that you have a thin layer to fry rather than thick – a pro tip for a perfect crust.
Use the drippings from pan-frying the cube steaks for the base of the gravy. If you’ve learned anything about Southern cooking from me, it’s to keep using those drippings since they are full of insane flavor.

Nutrition

The post Chicken Fried Steak appeared first on Dinner in 321.