Grilled Steak Fajitas

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.

Fajitas are the EASIEST dinner on the planet, so be sure to check out these Sheet Pan Garlic Lime Salmon Fajitas, these Sheet Pan Fajita Bowls with Chicken Sausage, and these Sizzling Steak Fajita Roll Ups.

Grilled steak fajitas on a sheet pan with a tortilla on the side.

Grilled Steak Fajitas

Easy meals are the name of the game in the summer. And it doesn’t get much easier than these Grilled Steak Fajitas! All you have to do is marinate the steak, throw it on the grill with peppers and onions and serve them in warm flour tortillas. Our favorite steak fajitas marinade has plenty of acid from lime juice and all the classic flavors of traditional fajitas.

I love grilling in the summertime – it keeps my house nice and cool and doesn’t dirty up the kitchen. A lot of people are intimated by it, but if you use a meat thermometer, there’s no way you can mess it up.

Let’s make them!

Steak on a grill.

Ingredients in Grilled Steak Fajitas

  • Steak: For this particular recipe, I like to use skirt or flank steak. They’re both very inexpensive cuts of meat, but tend to be tough so we make sure to marinate long enough to break down some of the tougher parts of the meat. You also only want to cook the steak to a medium-rare or medium temperature, otherwise the meat can be tough.
  • Quick Tip: One last tip when it comes to cooking a tough piece of meat like a flank steak, when you slice the steak, make sure to slice it against the grain.
  • Lime: I like the acidic notes of lime juice in this marinate, not only is it flavorful, but it helps to tenderize the meat as well.
  • Olive oil. You don’t need an expensive olive oil here, anything will work!
  • Spices: The spice blend in these Grilled Steak Fajitas is simple – chili powder, garlic powder, onion powder, cumin, paprika, and just a little bit of cayenne if you’re up for it.
  • Garlic: I like to grate the garlic into the marinade by using a microplane, but you can also smash it or mince it.
  • Peppers: Use a medley of your favorite bell peppers. I prefer red, yellow, and orange peppers because they tend to be a bit sweeter than green peppers.
  • Tortillas: Any tortillas will work. We prefer flour tortillas, but if corn is your thing, go for it!

How to make Grilled Steak Fajitas

  1. Marinate the steak: Add the flank steak to a ziplock baggie along with the lime juice, olive oil, spices, and garlic. Marinate for at least two hours and up to eight.
  2. Prep the grill: Once the steak has marinated, pull it out and season with salt and pepper. Turn all the burners on a high heat. You want the grill to be about 450-degrees.
  3. Prep the veggies: Toss sliced bell peppers and onions (or any other veggies!) with a little bit of olive oil, salt, and pepper.
  4. Grill! Place a grill pan or sheet on one half of the grill. Cook the veggies. After they start to blister, add the steak. Grill for about 4 minutes on one side, flip and grill another 3-4 minutes on the other side. Toss the veggies when you add the steak and then when you flip the steak.
  5. Let Steak Rest: Remove everything from the grill and let the steak rest for 10 minutes before slicing.
  6. Serve: Transfer a little bit of the steak, peppers and onions into tortillas. Top with your favorite fajita condiments.

Steak fajitas on a sheet pan.

Substitutions, Tips and Tricks for Recipe Success:

  • Make sure you let your meat rest before slicing, otherwise, all of that good juice won’t stay in the steak.
  • Feel free to swap our your favorite fajita veggies. Zucchini, mushrooms, or squash would also be great.
  • For even more flavor, throw your tortillas on the grill for a second or two to char them up a little bit.
  • Sprinkle the final produce with a little bit of chopped cilantro.

What to serve with Grilled Steak Fajitas!

  • salsa
  • sour cream
  • shredded cheese
  • guacamole
  • pico de Gallo
  • avocado

Steak fajitas in a tortilla on a white plate.

If you love grilling, check out these other grilled favorites!

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Grilled Steak Faijtas

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.
Course Main Course
Cuisine American
Keyword fajitas, steak fajitas, grilled steak fajitas
Prep Time 10 minutes
Cook Time 15 minutes
5 hours
Total Time 5 hours 25 minutes
Servings 8 fajitas
Calories 375kcal
Author Nicole Leggio
Cost $25

Equipment

  • Grill
  • Grill pan

Ingredients

  • 2 lbs flank steak
  • 2 large limes
  • 1/4 cup + 2 tbsp olive oil
  • 3 large garlic cloves, grated
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • 2 tsp salt, divided
  • 1/2 tsp paprika
  • 2 large bell peppers, sliced
  • 1 medium onion, sliced
  • 8 small flour tortillas

Optional Toppings:

  • Sour Cream
  • Guacamole
  • Avocado Slices
  • Tomatoes diced
  • Extra Sour Cream for serving

Instructions

  • Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
  • Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
  • Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
  • Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
  • Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 22g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 868mg | Potassium: 589mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1666IU | Vitamin C: 59mg | Calcium: 77mg | Iron: 4mg

Stuffed Poblano Peppers

Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!

Stuffed peppers are one of our favorite weeknight meals! They are lower in carbs and a great way to get kids to eat more vegetables. Some of our other favorite versions are Turkey Stuffed PeppersMexican Quinoa Stuffed Peppers and Chicken Enchilada Stuffed Peppers!Stuffed poblano peppers on a plate next to a bowl of crema.

Easy Stuffed Poblano Peppers

We love these stuffed poblano peppers because the fun presentation always means perfect portion sizes and empty plates. Serve them up with a pitcher of creamy, ice cold horchata for a laid-back meal that is great for relaxed entertaining since all of it can easily be made in advance.

The southwest flavors of the smoky, mildly spicy poblanos and pepper jack cheese go really well with the hearty filling of ground beef, rice, and spices. Ground turkey, chicken, or pork can also be used in place of the ground beef. You can even make a vegetarian version of this dish! Simply use a can of drained and rinsed pinto beans or cooked quinoa in place of the ground beef!

Eight stuffed poblano peppers topped with melted cheese on a baking sheet with lime wedges.

Are Poblano Peppers Spicy?

Poblano peppers are actually quite mild, with much less heat than jalapenos. Compared to red and green bell peppers, which aren’t spicy at all, poblano peppers have more of a kick, but it’s nothing in the realm of “mouth-on-fire” kind of spicy. Even our picky eaters can handle the level of heat in these stuffed poblano peppers.

How to Make Stuffed Peppers:

It’s a cinch to throw these stuffed peppers together, especially if you already have some leftover rice on hand. Roasting the peppers before filling them is important because they won’t have enough time to soften otherwise. While poblano peppers can be eaten without roasting, we think these are much better when the peppers are roasted first while the filling is being made.

  1. Roast the peppers: Slice the peppers in half down the middle and remove seeds and membrane. Rub the peppers with a little olive oil, then bake for 12 minutes in a 350 degree F oven to soften.
  2. Brown the meat: While the peppers cook, heat a little olive oil n a large skillet over medium-high heat. Add the onions and garlic, sauteing until softened, about 5 minutes. Add the ground beef and spices, cooking and stirring until the meat is browned and cooked through.
  3. Make the filling: Add cooked rice, fire roasted tomatoes, beans, corn, and half of the cheese. Stir to combine.
  4. Stuff peppers: Divide the filling between the roasted poblano peppers, mounding in the center, then sprinkling with the remaining cheese.
  5. Bake: Heat the stuffed poblano peppers for 10 minutes until heated through and the cheese is melted on top. Sprinkle with a little chopped fresh cilantro and serve with crema or sour cream drizzled over the top.

A collage of images showing how to make stuffed poblano peppers.

Can Stuffed Poblano Peppers Be Made Ahead?

Sure! You can assemble the stuffed poblano peppers up to 1 day in advance. Store them in the fridge, then bake when you are ready. Or if you have already baked them, store the leftovers in the fridge for up to 3 days. They reheat really well in the microwave for a minute or two, or in the oven at 350 degrees for 20-25 minutes.

You can even make these stuffed peppers are a freezer meal. Once completely frozen, the peppers can be wrapped in two layers or plastic wrap and stored in a large zip tight bag or container in the freezer for up to 3 months. Bake from frozen by adding 10 additional minutes or so to the bake time, or thaw first in the fridge overnight. You may want to cover them with foil though so the cheese doesn’t burn on top before the filling in the middle is hot all the way through.

Three stuffed poblano peppers on a plate with a bowl of crema and lime wedges.

More Great Dinner Recipes:

 

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Stuffed Poblano Peppers

Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!
Course Dinner
Cuisine Mexican
Keyword mexican quinoa stuffed peppers, poblano peppers, stuffed poblano peppers
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings
Calories 567kcal
Author Amy Nash

Ingredients

  • 4-6 poblano peppers
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 pound lean ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1 cup cooked rice
  • 1 cup black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 (15-ounce) can fire roasted tomatoes
  • 1 1/2 cups grated Mexican cheese blend
  • 1/4 cup fresh cilantro, chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
  • While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
  • Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
  • Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
  • Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

Nutrition

Serving: 4g | Calories: 567kcal | Carbohydrates: 41g | Protein: 43g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 906mg | Potassium: 990mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1056IU | Vitamin C: 101mg | Calcium: 365mg | Iron: 5mg

Juicy Grilled Steak Sandwich {Easy to Prep!}

Summer is coming and steak sandwiches are on the menu!

A juicy steak is grilled to perfection, sliced, and served on homemade garlic toast with onions and mushrooms. The perfect easy summer meal with almost no cleanup!

Assembled grilled steak sandwich

I am so excited to have partnered with Reynolds Wrap® to bring you this grilled steak sandwich recipe.

Grilling Season is Here

Reynolds Wrap® Heavy Duty Aluminum Foil makes this recipe easy to prep, easy to cook, and easy to clean! Spending less time prepping and cleaning and more time enjoying friends and family (and juicy steaks on the grill) is what summer is all about.

Proudly made in the U.S.A, Reynolds Heavy Duty Aluminum Foil is available in both 12-inch and 18-inch rolls, and it’s perfect for use in the kitchen and for grilling sides in foil packets alongside steaks without any worry of the foil breaking or tearing!

Grilled Steak Sandwich Raw Ingredients.

Ingredients & Variations

STEAK
The best steaks will have a little bit of marbling in the meat, that strip of fat not only adds extra flavor but will keep the steak juicy! Grilled beef strip loin, sirloin, or ribeye make for great steak sandwiches!

BREAD
Select bread that is firm and robust, like thick garlic bread or ciabatta rolls. You want something that can hold the juices from the steak. Slather on a bit of garlic butter and grill!

VEGGIE FOIL PACKET
Onions, mushrooms, and garlic butter are the perfect addition to any steak sandwich (and make a great side on their own too)! Wrap them in Reynolds Wrap Heavy Duty Aluminum Foil and let them cook alongside the steaks.

How to Make a Grilled Steak Sandwich

This steak sandwich is as easy as 1, 2, 3! Just prep, grill, and assemble to enjoy!

Grill Prep Tip! Use Reynolds Wrap® Heavy Duty Aluminum Foil to clean the grill before cooking.

Simply roll some foil into a ball and use barbecue tongs to rub it along the grates. This is an easy way to remove debris without worrying about bristles from a traditional barbecue brush!

  1. Prep: Assemble mushroom and onion packets (per recipe below). Season steak.

Mushroom, onions, and herbs on foil.

  1. Grill: Grill steaks and veggie foil packets to desired doneness (times and temps below). Add the garlic buttered rolls to the grill while the steak rests.

Steak being grilled

  1. Assemble: Tent steak with foil to rest before slicing (this keeps it nice and juicy). Serve on garlic grilled bread topped with mushrooms and onions.

These steak sandwiches are so versatile yet satisfy the heartiest of appetites! Top with your favorite veggies, some melted cheese, or serve on a bed of greens.

How to Fold a Foil Pack

  1. Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil
  2. Center the onions and mushrooms on the foil sheet. Top with herbs and garlic butter.

Steps to fold a tinfoil pack

  1. Bring up the long sides of the foil and double-fold (leave a little bit of room for heat to circulate).
  2. Double fold the two short ends to seal the packet

Grilled steak sliced on a cutting board with remaining ingredients around it.

Got Leftovers?

Steak sandwiches are just as good the next day. Wrap them tightly in foil and pop them in the oven or back on the grill to reheat!

Another favorite is to put a poached egg on top and have delicious steak and eggs in place of your usual breakfast sandwich!

If freezing, be sure to wrap the leftover grilled steak in Reynolds Wrap® Heavy Duty Aluminum Foil before storing it in a zippered bag. This may help prevent freezer burn to allow you to enjoy those leftovers just a little longer!

More Foil Pack Favorites

Did you love this Grilled Steak Sandwich? Be sure to leave a rating and a comment below!

Grilled Steak Sandwich

Steak Sandwiches

Juicy steak is grilled, sliced, and served on homemade garlic toast with a side of grilled veggies for the perfect summer meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 sandwiches
Author Holly Nilsson

Equipment

  • Reynolds Wrap® Heavy Duty Aluminum Foil

Ingredients

Steaks

  • 2 strip loin steaks or ribeye steaks, 1" thick
  • 1 tablespoon olive oil
  • salt & pepper to taste or steak seasoning if desired
  • ¼ cup garlic butter divided
  • 4 ciabatta buns or two 6" slices garlic baguette
  • 6 ounces mushrooms 1/2" slices
  • 1 onion sliced
  • 2 sprigs thyme
  • 1 sprig fresh rosemary
  • arugula, dijon mustard, horseradish, provolone cheese optional sandwich additions

Instructions

  • Preheat a grill to medium heat.
  • Remove steaks from the fridge and rub with olive oil. Season with steak seasoning to taste. Set aside on the counter while you prepare the onions and mushrooms.
  • Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil and spray with cooking spray.
  • Place onion, mushrooms, 2 tablespoons garlic butter, and herbs in the center of the foil sheet. Season with salt and pepper.
  • Bring up the long sides of the foil, so the ends meet and double-fold the ends. Double fold the two short ends to seal the packet.
  • Place packet on the preheated grill and grill 10-15 minutes on one side. Flip package over and grill an additional 15 minutes or until onion is tender.
  • Add the steaks to the grill (after the initial 15 minutes of cooking the foil packets) and cook 5-6 minutes. Flip steaks and cook an additional 6-8 minutes or until it reaches 140°F or desired doneness. (*see notes).
  • Remove steak from the grill and place on a plate. Loosely tent with Reynolds Wrap and let rest 5-7 minutes before slicing.
  • While steak is resting, butter the ciabatta rolls with garlic butter. Place butter side down on the grill and grill 3-4 minutes or until lightly browned.
  • Slice steak across the grain into 1/2" slices.
  • Spread each toasted roll with dijon mustard (if using) and a small handful of arugula. Add sliced steak, mushrooms and onions (and spoon any butter in the packet over the steaks). Serve immediately.

Notes

To safely clean grill before use, roll a ball of foil and use tongs to scrape the grates of a heated grill.
When sealing the foil packet, be sure to leave a little bit of room for heat to circulate inside.
Bring steaks to room temperature before grilling.
For best results, use an instant-read thermometer to ensure the steaks do not overcook. I remove the steaks from the grill a couple of degrees before it reaches the desired temperature. It will continue to cook while it rests.
The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F
Grilled Steak Sandwich with writing
Prepared Grilled Steak Sandwich with writing
Close up of a prepared Grilled Steak Sandwich with writing
Top image - Grilled Steak Sandwich with writing. Bottom image - two steak on a grill

Beef Tips & Gravy: Easiest recipe for a hearty meal!

Beef Tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy.

Serve these beef tips over mashed potatoes or even rice or pasta for the perfect meal!

Beef Tips & and rich brown Gravy

Why We Love this Recipe

There are so many reasons to love this recipe. It’s an inexpensive way to feed your family, it’s easy to prepare, and is hearty and delicious. This recipe is sure to become a family favorite in no time!

The meat is extra tender and the gravy is so rich and flavorful.

With endless additions and ways to serve this recipe, it is also easy to stretch! Toss in leftover veggies and serve with leftover rice, potatoes, or pasta noodles and a side of garlic bread for an easy meal!

Beef and onions for Beef Tips & Gravy

Ingredients/Variations

BEEF TIPS
Beef tips are usually the tender parts of the tenderloin top. Or they can be sirloin tips that come from larger roasts often sold as ‘stew meat’ or, in this case, the more appetizing-sounding ‘beef tips.’

GRAVY
This gravy is made by thickening a beef broth and onion soup mixture with a cornstarch mixture. You can also thicken this gravy using a flour-based roux as well.

Beef Tips & Gravy in a pot

How to Cook Beef Tips

These are so easy to cook, and cleanup is a breeze too, with only one pot!

  1. Brown beef with oil and add onions.
  2. Add remaining ingredients and simmer until beef is tender.
  3. Thicken gravy with cornstarch, add salt and pepper to taste.

Serve atop a bed of mashed potatoes, with rice or over egg noodles. Perfection!

Beef Tips & Gravy with mashed potatoes

Great Sides

There are so many delicious sides to pair with beef, but these are some favorites!

Leftovers

Beef tips with gravy make for great leftovers!

  • Keep refrigerated in an airtight container until ready to reheat.
  • Reheat in the microwave or on the stovetop and refresh the flavor with a dash of salt and pepper.

Beef tips with gravy are also great to freeze in zippered bags, be sure to label with the date on them. They should keep for about two months.

Delicious Beef Recipes

Did you enjoy this Beef Tips & Gravy recipe? Be sure to leave a rating and a comment below!

Beef Tips & Gravy served over mashed potatoes

Beef Tips & Gravy

Beef Tips & Gravy is a great recipe to use up that extra beef! Serve with potatoes and a veggie for a hearty meal.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 4 servings
Calories 639
Author Holly Nilsson

Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 pounds cubed chuck or stew meat
  • 10 ½ ounces beef broth
  • 10 ½ ounces onion soup
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt & pepper to taste

To Thicken Gravy:

  • 3 tablespoons cornstarch
  • 1/3 cup water

Instructions

  • In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
  • Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
  • Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
  • To thicken gravy, combine cornstarch with 1 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
  • Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

Video

Notes

Serve over mashed potatoes, rice, or pasta noodles. 

Nutrition

Serving: 4g | Calories: 639 | Carbohydrates: 57g | Protein: 58g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 6286mg | Potassium: 1533mg | Fiber: 5g | Sugar: 5g | Vitamin C: 5mg | Calcium: 160mg | Iron: 6mg
Beef tips and gravy in a pot with a bay leaf, garnished with parsley with writing.
Beef Tips & Gravy with laddle pouring gravy with a title
Beef tips and gravy on mashed potatoes wth writing.
Beef Tips & Gravy with a title

Hobo Dinner Foil Packets

These delicious filled hobo dinners are perfect for cooking a mixture of carrots, potatoes and your meat all in a foil packet. It is fun to make and an easy dinner option for the summertime!

Foil packets are a MUST try this summer! Switch up the ingredients and create this Grilled Honey Barbecue Chicken Foil Packets, Butter Garlic Herb Salmon Foil Packets or Butter Garlic Herb Streak Foil Packet.

Hobo dinner foil packets opened with vegetables and hamburger patty on top with a slice of cheese.

Best Hobo Dinner Foil Packets

Hobo dinners are a huge hit in our house! Totally kid friendly and loved by all. They are so simple to make and come together so quickly and effortlessly. Making and creating your own foil packet is just a highlight of dinner. Feel in control of what you are adding to your packet and create the best dinner for the night. Each hobo packet is made individually and can be varied according to the person or make all of them the same. Kids love this and parents do too!

Make life easy with this dinner packet by simplifying dinner and creating a flavorful packet that everyone will love. The vegetables cook up so tender and soft while the hamburger is juicy and the cheese melts perfectly over top. It is the perfect combination all together! Have a fun night of creating your own packet and watching it cook right on the grill. It is one of our favorite family dinners in the summertime and the kids rave about it every time!

What is a Foil Packet?

There are lots of variations of foil packets but my mom introduced us to foil packets when we were young. It is definitely a delicious, quick and easy meal that is great for camping, grilling and even cooking in the oven. The foil packet is a square of aluminum foil with fresh vegetables and a meat inside that is wrapped in foil. It all cooks together over a hot fire, grill or oven. It doesn’t take long and your meal is ready all cooked together. The best thing is, you have a plate as well made right out of the foil!

Easy Hobo Dinner Ingredients:

These ingredients are basic and can be easily stored in the pantry for easy access when ready to make your foil dinner. The flavors all come together creating one of the best hobo dinners ever. The vegetables come out tender and flavorful and the hamburger patty is perfectly juicy and cooked through. It is the perfect foil packet!

  • Ground Beef: Lean ground beef is best for taste and healthiness. It is formed into a hamburger patty and set right on top of the vegetables.
  • Garlic Powder, Onion Powder, Salt and Pepper: This combination of seasonings add the perfect touch to the hamburger patty and adds so much flavor.
  • Baby Potatoes: Cut the potatoes in quarters. Try to cut them evenly to help cook together.
  • Large Carrots: Peel the carrots then slice them into thin slices to help cook them quickly.
  • Onion: Cut into slices and add in with the vegetable mixture. This can be optional if your kids are not fans of onions.
  • Olive Oil: Drizzle over the vegetables to help cook the vegetables and make the soft on the inside with a crisp outside.
  • Italian Seasoning: This is a blend of basil, marjoram, oregano, rosemary, sage and thyme mixed together.

Making a Foil Packet:

Create the best foil packet by following these simple steps. I like to use a large piece of heavy duty aluminum foil. Even doubling the aluminum foil is a great way to make sure the foil packet doesn’t break when cooking. Custom make your foil packet just the way you like it!

  1. Prepare Foil: Cut four sheets of heavy duty aluminum foil. 
  2. Make a Patty: Combine ground beef, garlic powder, onion powder, and salt and pepper.  Shape into four patties and place in the center of the aluminum foil.
  3. Toss Vegetables: In a medium sized bowl toss potatoes, carrots, onion olive oil and Italian seasoning.  Divide evenly between the four packets.  Fold the foil over and seal each packet.
  4. Grill Foil Packets: Place the packets on the grill or over the coals of a fire.  Cook for about 45-60 minutes or until the potatoes are tender.

The Recipe Critic Pro Tip:

Flipping the packets can be done. This will help avoid the inside of the hobo dinner from burning. Just know that it may not look as pretty when opening your dinner packet.

Vegetables in a glass bowl with olive oil and Italian seasoning.

Putting a Foil Packet Together:

These are simple dinners that come together so quickly. They are great to make ahead of time or the night of. Kids love to make and create their own dinners and they all turn out perfectly cooked. It is best to use heavy duty aluminum foil for these packets. It will hold up better as well as not fall apart. Make your packet big or little depending on how hungry you are. Just know the cooking variations will vary depending on the size of the packet ingredients.

  1. Aluminum Foil: I like to double the foil if it is a bigger packet especially for my husband. Then I will rip a large sheet of foil. I like to spray my foil with cooking spray so the vegetables don’t stick to the sides. Add the hobo dinner ingredients in the middle of the foil and tightly wrap the edges together so the ingredients won’t fall out but also leave a dome shape to the foil where the vegetables and meat are at.
  2. Vegetables: Place directly in the middle of the foil and lay them flat so they can cook evenly.
  3. Meat: Add the hamburger patty right on top of the vegetables and add a slice of cheese if you would prefer.

How Do You Cook a Hobo Dinner?

The great thing about a hobo dinner is it is customizable. Each dinner can be made differently or all the same. You can cook them all at once or one at a time. These are so simple to make and come together quickly and effortlessly. Choose from cooking on a grill, a fire when camping or even bake it in the oven. All these options are perfect for making the best hobo dinner!

Your cooking times may vary depending on how much or little you have in your packets.

  • Hobo Dinner in the Oven: Foil packets are easy to make and cook in the oven. Preheat the oven to 375 degrees Fahrenheit. Place the hobo dinner foil packets right on a cookie sheet and cook for 40 to 45 minutes long.
  • Foil Dinner Over the Fire/Camping: This is perfect to take on a camping trip. Prepare the hobo ingredients beforehand or make them while up at camp. This is an easy dinner to have while enjoying the great outdoors. Create your foil packets and add them to the fire right over the coals. Avoid flames for they will burn through the packet. This will take 30 to 45 minutes depending on the size of the packet.
  • Foil Packet on the Grill: Simply follow the instructions below in the recipe card for best results. This is one of my favorite ways of cooking a hobo dinner foil packet and makes out dinner outside even easier. We even use the foil packet as our plate to make clean up even easier!

Foil packet with carrots, potatoes and a hamburger patty.

Cooking Hamburger Meat:

It is best to use a meat thermometer to know when the hamburger patty reaches 160 degrees Fahrenheit. Simply stick your meat thermometer through the foil packets creating a small hole to check the temperature of meat. Once the hamburger reaches 160 degrees Fahrenheit it is safe to take your foil packet off the grill, out of the oven or fire.

Foil packet rolled up with hands.

Variations of Hobo Dinners:

Create the most flavorful packet just the way you like it with variations that will help you enjoy your dinner even more. Want more vegetables or double the hamburger, you got it! These are easy hobo dinners that will make the perfect dinner for all family members.

  • Size of Foil Packets: Some packets may be larger than others and that is okay. They will take a little longer to cook but still be just as delicious. If you are adding more than one hamburger patty, be sure to place them side by side and not stacked on top of one another. Always place the meat on top of the vegetables the best that you can even if there is not a lot of vegetables.
  • Vegetables: Use fresh vegetables and even add in mushrooms, green and red peppers or Brussel sprouts. These all cook and blend well together.
  • Beef: Not everyone is a beef lover. Try ground turkey or even substitute it for chicken. Just make sure the cooking times and temperatures are still met for a safe and healthy dinner.
  • Add On: Cream of mushroom soup is always a great add in or a slice of cheese to go over top the hamburger patty.

Up close photo of the foil packets opened with vegetables and a hamburger patty.

Making Ahead and Storing Foil Packets:

These are prefect for camping, grilling or adding to the oven. Make these ahead of time by cutting and preparing the meats and vegetables then assembling later or assemble ahead of time and store in the refrigerator when ready to cook. These are made to be simple and mess free!

Hobo dinner with foil hamburger being cut with a fork over top of vegetables.

More Foil Packets to Try this Summer:

Print

Hobo Dinner Foil Packets

These delicious filled hobo dinners are perfect for cooking a mixture of carrots, potatoes and your meat all in a foil packet. It is fun to make and an easy dinner option for the summertime! 
Course Dinner, Main Course
Cuisine American
Keyword foil packets, hobo, hobo dinner, hobo foil packets
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 Packets
Calories 334kcal
Author Alyssa Rivers

Ingredients

  • 1 pound lean ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper
  • 1 pound baby potatoes cut in half
  • 3 large carrots sliced into one inch cubes
  • 1/2 onion sliced
  • 2 tablespoons olive oil
  • 1 Tablespoon Italian seasoning

Instructions

  • Cut four sheets of heavy duty aluminum foil. Combine ground beef, garlic powder, onion powder, and salt and pepper. Shape into four patties and place in the center of the aluminum foil.
  • In a medium sized bowl toss potatoes, carrots, onion olive oil and Italian seasoning. Divide evenly between the four packets. Fold the foil over and seal each packet.
  • Place the packets on the grill or over the coals of a fire. Cook for about 45-60 minutes or until the potatoes are tender.

Nutrition

Calories: 334kcal | Carbohydrates: 27g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 115mg | Potassium: 1052mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7664IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 4mg

Philly Cheesesteaks (easy to make)

Philly Cheesesteaks are the perfect family meal or game day sandwich. They’re dripping with melted cheese, tender strips of savory steak, and a handful of caramelized onions.

This recipe is as good as it gets, hearty, easy to make, and oh, so delicious!

Close up of Philly Cheesesteaks in a bowl.

Why We Love This Recipe

While it has simple ingredients, it’s loaded with flavor.

Philly Cheesesteaks are a favorite, and they’re actually quite easy to make.

These come together in just 30 minutes, great for feeding a crowd or a potluck!

Serve with potato wedges, kettle-cooked potato chips or home fries for a comforting, hearty meal!

What is a Philly Cheesesteak?

According to Philadelphia’s official tourism site, the Philly cheesesteak was invented in 1930.

Made with a combination of thinly sliced steak, melted cheese, and fried onions in a hoagie roll this sandwich is irresistible. Thankfully, it can now be found all across the country!

Close up image of raw steak cut into thin strips on a cutting board.

Ingredients/Variations

STEAK

The steak is simply seasoned with salt & pepper.

The best steak for Philly cheesesteak is ribeye as it is so tender and has lots of flavor (although it can be pricey). Round steak or sirloin are great too.

ONIONS Caramelized onions really add to the flavor of this sandwich! Feel free to add sliced green peppers or sauteed mushrooms, whatever you have on hand!

CHEESE We think the best cheese for cheesesteaks is Provolone cheese, while some love Cheez Whiz or American cheese. Use your favorite or whatever you have on hand.

The cheese is melted on the steak right in the pan. Add the toasted roll on top and flip the beef over with a spatula.

BUNS I used hoagie rolls and toast them with garlic butter for extra flavor. Italian, pretzel, brioche, or even hot dogs buns will all work great!

Close up of steak & onion for Philly Cheesesteaks in a cast iron pan.

How to Make Philly Cheesesteak

  1. Cook onions until golden. Set aside.
  2. Thinly slice, season, and cook the beef (per recipe below). Add onions and melt cheese on top.
  3. Transfer meat mixture to toasted hoagie rolls and enjoy!

This homemade Philly cheesesteak is one of the best, hearty sandwiches!

To get perfect thinly sliced beef for this recipe, put the steak into the freezer for about 30 minutes before beginning.

Feeding a Crowd? Try Crockpot Philly Cheesesteak Sandwiches for an easy make-ahead meal!

Overview of steak for Philly Cheesesteaks in a cast iron pan, with cheese melted on top.

Leftovers

It’s best to store the fixings separately from the hoagie rolls. Keep meat mixture in an airtight container in the refrigerator for up to 5 days.

To freeze, scoop the mixture in a zippered bag and label it with the date. It should keep about a month in the freezer.

To thaw, refresh the flavors with a few dashes of salt and pepper and heat on the stovetop or in the microwave.

Hearty Beef Sandwiches

Did you love these Philly Cheesesteaks? Be sure to leave a rating and a comment below! 

Philly Cheesesteaks in a bowl with melted cheese

Philly Cheesesteak

Philly Cheesesteaks are a classic, well-loved sandwich! Seasoned steak grilled with onion & melted cheese then served on a garlic hoagie roll!
Course Beef, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 sandwiches
Calories 735
Author Holly Nilsson

Ingredients

  • 1 ribeye steak or round steak or sirloin
  • ½ large white onion or 1 small white onions, thinly sliced
  • 1 tablespoon butter
  • salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 hoagie rolls
  • 2 tablespoons garlic butter
  • 3 ounces provolone cheese or American cheese

Instructions

  • Place steak in the freezer for 30-60 minutes.
  • While steak is freezing, add onions and butter to a pan and cook on low heat until golden stirring occasionally. You want the onions to soften and turn golden brown, use low and slow heat. Remove from pan and set aside.
  • Remove beef from the freezer and slice as thinly as possible.
  • Heat a griddle or pan over medium heat. Cut hoagie rolls in half (not all of the way through) and butter with garlic butter. Grill rolls on the griddle, butter side down, or broil until golden. Set aside.
  • Turn the heat on the griddle/skillet up to high.
  • Season beef with salt & pepper. Add 1 tablespoon olive oil to the hot pan and add beef. Stir until browned, this should only take a couple of minutes. Turn heat down to low, add onions and stir to combine.
  • Top beef in the pan with cheese slices and leave about 1 minute or until cheese begins to melt. Place rolls over top of the cheese and using a large spatula, transfer beef to rolls.

Video

Notes

Optional additions:
2 small green bell peppers and/or sliced mushrooms can be added to the onions once they're softened. 
 

Nutrition

Serving: 1sandwich | Calories: 735 | Carbohydrates: 37g | Protein: 36g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 134mg | Sodium: 751mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 774IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 13mg
Close up of a Philly Cheesesteak sandwich.
Top image - Philly Cheesesteak ingredients in pan. Bottom image - Close up of a Philly Cheesesteak sandwich.
Close up of a Philly cheesesteak sandwich.

Philly Cheese Steak Sloppy Joes

This easy and comforting philly cheese steak sloppy Joe is made in less than 30 minutes and instantly became a family favorite. The flavor combination and melted cheese makes these sloppy joes irresistible!

I love a good cheesesteak recipe! If you love everything philly cheesesteak you will love this philly cheese steak chessy bread, slow cooker philly cheesecakes or philly cheesesteak stuffed peppers 

Philly cheese steak sloppy joes on a black plate.

Philly Cheese Steak Sloppy Joes

I don’t think I will ever go back to regular sloppy joes. These were amazing! I was not expecting these to be as good as they were. Maybe because sloppy joes are so simple and well, sloppy. My 9 year old ate them and loved them even with the onion and green pepper. The flavor of these were so delicious and reminded me of a philly cheese steak. They were especially amazing with the cheese all melty on top. This is a great quick and easy meal that puts a fun twist on sloppy joes!

Sloppy joes are pure comfort! They bring back so many childhood memories and gave me that feel good feeling while enjoying it with my kids. I am all about making a good sloppy Joe and this one is topnotch. My kids loved it which made it even better! It is a simple recipes and comes together quickly and effortlessly. These philly cheese steak sloppy joes are savory and delicious in every bite!

Philly Cheese Steak Ingredients:

Each ingredient is carefully picked to make the best Philly cheese steak sloppy Joe. The Philly cheese steak is a moist and tender ground beef base. Add in vegetables and extra flavoring to the beef making this taste more like a philly cheese steak.

  • Olive Oil: I used extra virgin olive oil to cook the ground beef in.
  • Beef: Ground beef is best and cooks up separately in a skillet with the olive oil.
  • Onion and Green Pepper: Chop up and add into the ground beef. 
  • Steak Sauce: Use one of your favorite steak sauces.
  • Beef Broth: This adds flavoring as well as keeps the meat moist and juicy.
  • Cornstarch: Thicken the sauce with ground beef.
  • Water: Adds in extra moisture and create a thickener with the cornstarch.
  • Hamburger Buns: I like them toasted in the oven before layering the sandwich.
  • Provolone Cheese: Thinly sliced to melt over the cheese steak mixture.
  • Salt and Pepper: To taste!

Let’s Make a Sloppy Joe!

  1. Brown the beef: In a large skillet heat the extra virgin olive oil over medium high heat. Add the ground beef and brown while breaking up in chunks with a spatula or spoon.
  2. Add vegetables: Add the chopped green pepper and onion cooking for about 3-4 minutes until they start to become tender. Drain all excess liquid.
  3. Bring to a boil: Add the beef broth and steak sauce and bring the mixture to a boil. Continue cooking until sauce is thick and bubbly.
  4. Toast hamburger buns: While this is cooking, Split the hamburger buns and butter each side. Place the buns side down onto a separate skillet until golden brown.
  5. Melt Cheese: Once the mixture has thickened, add the sliced cheese in an even layer on the top and let it melt.
  6. Create a sloppy Joe: To assemble, place the bun on the bottom. Spoon the meat and cheese mixture on top.

The Recipe Critic Pro Tip:

Place buns on a baking sheet and add in the oven for 3 to 4 minutes until they are slightly golden.

Tips to Make the Perfect Sloppy Joe:

I do love a good sloppy Joe and this Philly cheese steak sloppy Joe is one of my favorites! My kids love it and since it is so easy to make it is a keeper. This greek sloppy joes or Hawaiian sloppy joes are also a hit at our house. Sloppy joes just have that comforting appeal as well as a quick and easy dish that have pantry ingredients. Sloppy joes are one of our favorites and I have learned how to make the perfect sloppy Joe.

Here are some tips to help create the best sloppy Joe:

  • Cooking Ground Beef: It is best to have your pan hot before adding the ground beef. This will help the ground beef cook evenly and thoroughly. I use a Staub cast iron pan to heat it up quickly. This will also help eliminate any excess water.
  • Cheese: Use the thinly sliced provolone cheese for best results on melting and getting the most flavor for a philly cheese steak sloppy Joe. You can also use shredded cheese and melt it over top of the philly cheese steak mixture before adding it to the buns.
  • Vegetables: Add in fresh mushrooms, canned tomatoes or shredded carrots to the onion and green pepper mix.
  • Broth: I highly recommend sticking with beef broth for the added flavoring but if you are a chicken or vegetable stock lover these will work great too.
  • Taco Seasoning: To add more flavor add in taco seasoning. I love the extra flavoring and you can even have it on hand with my recipe.

Warming Up:

Once cooled, store the philly cheese steak mixture in an airtight container and place in the refrigerator. Store for 3 to 4 days in the refrigerator or 1 to 2 months in the freezer. This will reheat well in the microwave or in a skillet on medium heat. Add the mixture on a bun and you have another left over meal!

More Comforting Recipes to Try:

Print

Philly Cheese Steak Sloppy Joes

This easy and comforting philly cheese steak sloppy Joe is made in less than 30 minutes and instantly became a family favorite. The flavor combination and melted cheese makes these sloppy joes irresistible!  
Course Dinner
Cuisine American
Keyword philly cheese steak sloppy joes, philly cheesesteak sloppy joes, sloppy joe recipes, sloppy joes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Sandwiches
Calories 481kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Pound Ground Beef
  • 1 medium Onion chopped
  • 1 Green Pepper chopped
  • 1/4 cup Steak Sauce
  • 1 cup Beef Broth
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water
  • 4 Hamburger Buns
  • 4 slices Provoline Cheese
  • Salt and Pepper to Taste

Instructions

  • In a large skillet heat the extra virgin olive oil over medium high heat. Add the ground beef and brown while breaking up in chunks with a spatula or spoon.
  • Add the chopped green pepper and onion cooking for about 3-4 minutes until they start to become tender. Drain all excess liquid.
  • Add the beef broth and steak sauce and bring the mixture to a boil. Continue cooking until sauce is thick and bubbly.
  • While this is cooking, Split the hamburger buns and butter each side. Place the buns side down onto a separate skillet until golden brown.
  • Once the mixture has thickened, add the sliced cheese in an even layer on the top and let it melt.
  • To assemble, place the bun on the bottom. Spoon the meat and cheese mixture on top.

Notes

Updated on May 15, 2020
Originally Posted on January 5, 2013

Nutrition

Calories: 481kcal | Carbohydrates: 31g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 760mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 154IU | Vitamin C: 28mg | Calcium: 111mg | Iron: 4mg

Easy Beef Kabobs {Great for Grilling!}

Beef Kabobs are an easy summer meal that is so fun to eat!

Made with a flavorful marinade and loaded with tender steak, peppers, and onions, they’re great for summer entertaining!

beef shish kabobs on wood

Great Summer Grilling Recipe

One of the best things about making shish kabobs is how easy they are to make, and to make ahead!

Most of the prep can be done in advance, which means they’re perfect for entertaining because all you have to do is throw them on the grill (or even in the oven, if you don’t have a grill!).

Because everything is cut in small pieces, they cook up quickly and are easy to serve.

Ingredients & Variations

BEEF Beef cubes are tenderized in a homemade marinade before being threaded onto skewers. This means you can use a leaner less expensive cut of meat and still get great results! For more information on the best beef to use see below.

Instead of beef, try chicken for grilled chicken kabobs or Hawaiian chicken kabobs with pineapple.

MARINADE This homemade marinade is a combination of sweet, spicy, and tangy flavors that perfectly tenderize the beef.

Add a little more or a little less chipotle depending on your desired spice level. Swap out the honey for light corn syrup, or maple syrup for a change in sweetness. And once you have the basics of this recipe down, try adding in your own combination of spices for a flavor that is completely unique!

VEGETABLES We love threading bell peppers and red onions on these beef kabobs, but any vegetable goes!

Use different colored bell peppers for some fun, or try adding pineapples, mushrooms, cherry tomatoes, or sliced zucchini. The combinations are endless!

What is the Best Beef to Use?

When I buy steak just to grill, I almost always opt for a striploin. It has more fat and more flavor and you can get great results without a lot of prep!

But when you are cubing or marinating steak, there are a lot more options!

Because we are going to be both tenderizing and adding flavor, I like to opt for a leaner, less expensive cut like sirloin steak. It is boneless and easy to slice and is going to be a great vehicle for this kabob marinade.

Generally, the less expensive the steak, the more time you should allow for marinating and tenderizing.

beef shish kabob marinade

How to Make Beef Kabobs

This easy recipe, with a homemade marinade, is great to make ahead!

  1. Prep the beef and veggies by chopping roughly the same size.
  2. Marinate the beef (per recipe below) and place veggies in a separate airtight container in the fridge to use later.
  3. When the steak is done marinating, thread them onto the skewers with the veggies.
  4. Cover tightly to cook in a few hours or preheat the grill to cook right away.

To Cook Beef Kabobs on the Grill

When ready to enjoy the yummy beef kabobs, cook them over medium-high heat for 8-10 minutes, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

To Cook Beef Kabobs in Oven

Preheat the oven to 350°F and place the kabobs on a parchment-lined baking sheet. Cook them for 20-30 minutes, turning halfway through, or until the internal temperature of the steak, is 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

To seal in the juices and give that crisp grilled exterior I love to broil them for 3-5 minutes per side! This step is optional but provides great flavor. If broiling, slightly undercook the beef shish kabobs so that they don’t overcook while broiling!

beef shish kabob before grilling

Tips for the Best Beef Kabobs

There are just a few simple tips to help make the best beef kabobs you have ever tasted!

  • I invested in metal skewers a few years ago and I could never go back! They are thin and flat, so the meat doesn’t slide around when I turn the skewers, and they aren’t going to burn.
    • If you are using wooden skewers, soak them just before grilling so they don’t burn.
  • Cutting the beef and veggie pieces in uniform sizes is the key to a great beef shish kabob! It ensures all pieces are perfectly cooked, and you don’t end up with some well done and some rare on the same skewer.
  • Don’t overcook it. Steak is most tender and flavorful when it is not overdone, so use a meat thermometer to ensure you pull them off at the desired temperature for the best results.
  • If making ahead of time, leave the beef marinating until you are ready to thread it onto skewers and grill it. If threaded them onto skewers ahead of time, try to not more than 2-3 hours ahead, as we don’t want to lose all the flavor from the marinade!

beef shish kabob close up

Great Summer Grilling Recipes

Have you made these Beef Kabobs? Be sure to leave a rating and a comment below!

beef shish kabobs on wood

Beef Kabobs

These easy Beef Shish Kabobs are an easy summer meal, great for entertaining!
Course Beef, Entree
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 298
Author Ashley Fehr

Ingredients

  • 1 1/2 pounds sirloin steak
  • 2 bell peppers
  • 1 large red onion
  • 1/2 cup oil
  • 1/4 cup Worcestershire sauce
  • 2 Tablespoons soy sauce low sodium
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon garlic powder
  • 1 Tablespoon honey
  • 1 teaspoon onion powder
  • 1/2 teaspoon chipotle chili powder optional, for a bit of kick

Instructions

  • Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
  • In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
  • Add steak and let marinate for at least one hour, and up to 6 hours.
  • If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
  • Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
  • Preheat the grill to medium-high.
  • Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
  • Remove and let sit 5 minutes before serving.

Notes

  • Use metal skewers or wooden skewers. If using wooden skewers, soak them just before grilling so they don't burn.
  • Cut beef and veggie pieces in uniform sizes to ensure they cook at the same rate.
  • Don't overcook it. Use a meat thermometer to ensure the most tender and juicy kabobs.
  • To Make Ahead: Leave the beef marinating until ready to grill. Or thread on to skewers no more than 2-3 hours before grilling to ensure the best flavor. 
Beef Kabob Cook Times:
Cook for 8-10 minutes or until the internal temperature of the steak is 135°F for medium-rare, 145°F for medium, 150°F for medium-well. This can be checked using a meat thermometer. 

Nutrition

Calories: 298 | Carbohydrates: 8g | Protein: 39g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 270mg | Potassium: 782mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1881IU | Vitamin C: 79mg | Calcium: 63mg | Iron: 3mg
Beef kabobs with writing
Beef kabobs on a baking tray with writing
Beef kabobs on a cutting board with writing
Homemade beef kabobs with writing

20 Minute Cheesy Beef and Shells

This cheesy beef and shells recipe is so simple to make with just a few ingredients straight out of your pantry, plus it all comes together in 20 minutes. Comforting, cheesy dinner that the whole family will love!

One of my favorite shell pasta is this chicken broccoli garlic alfredo shells and this three cheese stuff pasta shells recipe. They both have a rich, thick sauce that is SO amazing and comes together quickly for a delicious family meal!

20 Minute Cheesy Beef and Shells

Our family loves all things pasta. It is simple, delicious and everyone approves! With this pantry style meal you will have a complete meal in no time. I say pantry style because this truly is all pantry ingredients and ready to go for you. 20 minutes all pasta, brown beef and cheese is all cooked and stirred together ready for your family. It is one of my kids all time favorite dinners and I love it just as much because it is little, to no effort making it!

The ultimate cheesy beef and shells recipe is going to be one you will add to your weekly menu plan. This is picture perfect for a quick meal on a busy night or just a comforting meal after spending long hours doing it all around the home or at work. Gather around the table and be comforted with this cheesy beef and shells recipe that will sure please the whole family!

Ingredients for Cheesy Beef and Shells:

Simple ingredients right from your pantry! Cook up the meat, pasta and combine adding in all the delicious cheese and seasonings. You will love this pasta dish in no time!

  • Medium Sized Shells: Our family loves shells. It soaks up all the sauce and even stores it inside the shell.
  • Olive Oil: Cooking the ground beef in
  • Onion and Garlic Cloves: Adds flavoring to the meat while it is being sautéed.
  • Ground Beef: Lean beef is what I prefer but what you have on hand will work well. Cook until it is tender and brown.
  • Flour: This will create a thickener for the sauce.
  • Italian Seasoning: Bring in some Italian flavoring that is simple and already mixed together.
  • Salt and Pepper: to taste
  • Beef Broth: Adds flavoring as well as liquid while cooking together.
  • Tomato Sauce: Any type of sauce works even flavored tomato sauce is delicious!
  • Cream Cheese: Melt into the skillet for a rich and creamy sauce.
  • Cheddar Cheese: It is best to shred your own cheese since pre shredded cheese has added flour.

How to Make a 20 Minute Family Meal:

It doesn’t take long to create a family meal everyone will love. It is a simple dinner that is over the top delicious!

  1. Cook the Pasta: In a large pot, cook the shells according to package directions. Drain and rinse.
  2. Brown the Meat: In a large skillet over medium high heat add the olive oil, onion and garlic. Cook 2-3 minutes until almost tender and add the ground beef. Cook and crumble the ground beef until brown.
  3. Create a Thickener: Add the flour, Italian seasoning, salt, and pepper and mix. Slowly stir in beef broth and tomato sauce. Let simmer until it starts to thicken.
  4. Combine Together: Add in the cooked pasta, cream cheese, and cheddar cheese.  Let the cheese melt and stir until heated throughout.

The Recipe Critic Pro Tip:

To prevent the pasta from becoming soggy by the end, cook the pasta al dente. That way when combined with more ingredients it will continue to cook and soften without becoming soggy or mushy.

The Recipe Critic Tips:

Make this easier with my tips to help make this 20 minute meal even better!

  • Cooking Pasta: It is best to add in salt to the water to keep the pasta from sticking together when you drain it.
  • Pasta: Cook your pasta al dente which is slightly under being cooked. Th pasta will continue to cook as it is being sautéed in the skillet with the remaining ingredients. This will keep it from becoming soggy and mushy at the end.
  • Ground Beef: Once the ground beef is cooked through, I recommend draining the grease after it is cooking. If you are using a leaner beef you may not have to drain it.
  • Grating Cheese: It does take a little longer but I recommend using freshly grated cheddar cheese. This will help melt faster and in your favor.
  • Cream Cheese: To speed up the process, let your cream cheese soften at room temperature before adding it to the sauce.

Variations:

Try this cheesy beef and pasta shells your way or even a little healthier with different variations.

  • Pasta: Bowtie, elbow macaroni, rotini or penne pasta are also great choices.
  • Meat: Chicken and turkey
  • Sauce: If you don’t have tomato sauce on hand simply use marinara sauce .
  • Seasoning: Spicy with red pepper flakes
  • Stock: Make this pasta dish a little healthier with unsalted or low sodium stock or broth. Vegetable stock also works for a vegetarian style pasta meal.
  • Cheese: 
  • Add Ins: Vegetables like zucchini, carrots, bell peppers and even onions.

How to Store Beef and Shells Dinner:

  • Refrigerate: After cooking, let it cool completely. Once cooled add the pasta dinner to an airtight container or ziplock bag and place in the refrigerator for 4 to 5 days long. For best results reheat on the stove top or in the microwave.
  • Can you Freeze Pasta? Yes! This will freeze well in an airtight ziplock bag. When you are ready to reheat, thaw the bag completely. Warm up on the stove top or in the microwave gently stirring until it is warm. This will last in the freezer for about 1 to 3 months long.

More Comforting Dishes:

Print

20 Minute Cheesy Beef and Shells

This cheesy beef and shells recipe is so simple to make with just a few ingredients straight out of your pantry, plus it all comes together in 20 minutes. Comforting, cheesy dinner that the whole family will love! 
Course Dinner, Main Course
Cuisine American, Italian American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 People
Calories 382kcal
Author Alyssa Rivers

Ingredients

  • 8 ounce Medium Sized Shells
  • 1 Tablespoon Olive Oil
  • 1 small Onion diced
  • 3 Garlic Cloves minced
  • 1 pound Lean Ground Beef
  • 3 Tablespoons Flour
  • 1 tablespoon Italian Seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 cups Beef Broth
  • 1 15 ounce can Tomato Sauce
  • 4 ounce Cream Cheese cubed
  • 2 cups Cheddar Cheese shredded

Instructions

  • In a large pot, cook the shells according to package directions. Drain and rinse.
  • In a large skillet over medium high heat add the olive oil, onion and garlic. Cook 2-3 minutes until almost tender and add the ground beef. Cook and crumble the ground beef until brown. Add the flour, Italian seasoning, salt, and pepper and mix. Slowly stir in beef broth and tomato sauce. Let simmer until it starts to thicken.
  • Add in the cooked pasta, cream cheese, and cheddar cheese. Let the cheese melt and stir until heated throughout.

Nutrition

Calories: 382kcal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 630mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 2mg

Homemade Empanadas

Tender flakey empanadas loaded with ground beef, potatoes, peas and tons of Mexican spices. I’ve included instructions for frying or baking these easy empanadas. Just in time for Cinco De Mayo!

Craving more Mexican inspired recipes? Try my Mexican Rice, Baked Cream Cheese Chicken Taquitos, or my Mexican Street Corn!

Empanadas on a plate with salsa

Homemade Empanadas Recipe

Empanadas are one of my favorite Mexican dishes! It’s not as hard as you would think to make these at home. All you need is a few pantry staples to make the empanada dough and the filling can be made with whatever you have on hand! The empanada dough is similar to a pie dough. It is made with cold butter, cold water, flour and egg. It comes out perfectly flakey, crispy and golden brown! The homemade empanadas are then stuffed with ground beef, potatoes, cumin, chili powder, paprika, peas and fresh herbs. These are the best empanadas you will ever have!

Empanada filling in a skillet with a wooden spoon.

How to make Authentic Empanadas:

  • Make the empanada dough: Add flour, butter, and salt to a food processor fitted with a blade attachment. Pulse a few times until the butter is the size of peas. Add egg and cold water to the food processor. Pulse just until ball of dough forms. Form the dough into a flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • Make the filling: Meanwhile you can get started on your filling. Heat olive oil in a large skillet over medium high heat. Add in onion and jalapeno and saute for 2-3 minutes or until softened and golden brown. Next add ground beef and brown until no longer pink, 4-5 minutes. Add in salt, chili powder, paprika and cumin. Stir in tomato paste. Sauté for an additional 2 minutes. Remove from heat and allow to cool slightly. Add in frozen peas, boiled potato, fresh parsley, and green onion.
  • Assemble: Roll out dough to 1/4 inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl. Alternatively divide into 12 small balls of dough and roll into individual circles. Place filling (about 1/4 cup) on each circle and fold in half, crimp the edges with a fork.
  • Fry: Add oil to a deep pan or pot so that it reaches 1 inch in depth. Heat oil to between 350 and 375 degrees. Fry in batches, 3 at a time, 2-3 minutes per side or until golden brown.
  • Serve: The empanadas immediately while they are still warm! I love serving mine with sour cream, salsa or chipotle cream!

Baking Instructions:

If you want to lighten up this dish a bit you can bake the beef empanadas at 400 degrees for 20 minutes or until golden brown. I like to add a quick egg wash on them before going in the oven. It helps them to get perfectly golden brown!

Empanadas on a plate with salsa in a side dish.

Variations:

  • Feel free to add shredded Mexican cheese or cheddar cheese to the filling!
  • If you don’t have peas feel free to substitute corn, diced carrots or celery.
  • We added diced jalapeno for a little bit of a kick if you don’t like spice feel free to omit.
  • You can make these vegetarian by omitting the beef and adding in diced veggies.
  • Ground chicken or turkey can also be used in place of the beef!

Storing the Perfect Empanadas:

  • Store: Leftover empanadas in the refrigerator for 3 to 4 days long.
  • Reheat: These empanadas reheat really well! I like to heat mine up in the toaster oven for 4-5 minutes or until warmed through and crisp again on the outside. You can also reheat them in the oven at 400 degrees for 5-8 minutes.

Empanadas on a plate with salsa in a side dish.

Here are more Mexican Inspired Recipes to try!

Print

Empanadas

Tender flakey empanadas loaded with ground beef, potatoes, peas and tons of Mexican spices. I've included instructions for frying or baking these easy empanadas. Just in time for Cinco De Mayo!
Course Main Course
Cuisine Mexican
Keyword Empanadas
Prep Time 30 minutes
Cook Time 20 minutes
Resting 1 hour
Total Time 1 hour 50 minutes
Servings 12 empanadas
Calories 222kcal
Author Kelley Simmons

Ingredients

For The Dough

  • 3 cups flour
  • 1/2 cup cold butter cubed
  • 1 large egg
  • 3/4 cup cold water

For The Filling

  • 2 tbsp olive oil
  • 1 medium red onion
  • 6 oz. boiled diced potato
  • 1 tbsp tomato paste
  • 1 jalapeno
  • 12 oz. ground beef
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 cup frozen peas
  • 1 tbsp chopped green onions
  • 1 tbsp chopped fresh parsley
  • oil for frying

Instructions

For The Dough

  • Add flour, butter, and salt to a food processor fitted with a blade attachment. Pulse a few times until the butter is the size of peas.
  • Add egg and cold water to the food processor. Pulse just until ball of dough forms.
  • Form the dough into a flat round disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

For The Filling

  • Meanwhile you can get started on your filling. Heat olive oil in a large skillet over medium high heat. Add in onion and jalapeno and saute for 2-3 minutes or until softened and golden brown.
  • Add ground beef and brown until no longer pink, 4-5 minutes.
  • Add in salt, chili powder, paprika and cumin.
  • Stir in tomato paste. Sauté for an additional 2 minutes.
  • Remove from heat and allow to cool slightly. Add in frozen peas, boiled potato, fresh parsley, and green onion.
  • Roll out dough to 1/4 inch thickness. Cut into circles about 5 inches in diameter using a ring cutter or small bowl. Alternatively divide into 12 small balls of dough and roll into individual circles.
  • Place filling (about 1/4 cup) on each circle and fold in half, crimp the edges with a fork.
  • Add oil to a deep pan or pot so that it reaches 1 inch in depth. Heat oil to between 350 and 375 degrees.
  • Fry in batches, 3 at a time, 2-3 minutes per side or until golden brown.
  • Serve immediately with salsa or sour cream for dipping!

Nutrition

Calories: 222kcal | Carbohydrates: 26g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 138mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 2mg