Easy Mongolian Beef – Better Than Take-Out

Mongolian Beef is a take out favorite and even better made at home! It’s so easy, you can have this dish on the table in about 20 minutes. Tender slices of beef are flash fried and then coated in a sweet soy ginger garlic sauce.

This copycat recipe for PF Changs Mongolian Beef rivals anything you could find in a restaurant. Serve this stir-fry recipe over rice with steamed broccoli or bok choy.

A pot of mongolian beef ready to be served.

What is Mongolian Beef?

I love Chinese food from chicken lettuce wraps to a simple cashew chicken and even moreso when I can make them at home.

Mongolian beef is thin slices of fried beef simmered in a soy, brown sugar, garlic and ginger sauce. The brown sugar quickly caramelizes in the soy to make a slightly sticky sauce that coats the beef.

How to Make Mongolian Beef (PF Changs style)

You won’t believe how quick and easy it is to make Mongolian beef at home.

  1. Coat the slices of beef in cornstarch, stir fry and set aside.
  2. Prepare the sauce. When the sauce has thickened, add the beef to the pan.
  3. Serve hot over rice.

Flank steak is best for this recipe because its flavor stands up to the sauce. If cut properly the beef is tender.

How to Make Beef Tender in Stir Fry

  • Add Cornstarch Toss the beef with cornstarch before cooking.  A technique called velveting creates the most tender meat (a combination of egg white, cornstarch, oil and often other additives) as cornstarch is a natural tenderizer. In this recipe, we use just cornstarch for both a tender meat and a nice crust.
  • Choose the Right Cut Choose a type of beef that is intended for quick cooking such as flank steak or sirloin. More expensive cuts (such as filet) can also be used. (Avoid tougher cuts like stewing meat).
  • Cut Across the Grain Always cut beef across the grain and slice thinly.
  • Cook in Small Batches Don’t overcrowd the pan, cook in small batches as needed. Overcrowding the pan can cause the beef to steam rather than sear.

Process shots showing mongolian beef being made in a pan.

TIP For  Cutting Beef

For easier cutting, place the beef in the freezer for about 20 minutes before slicing. Cut beef across the grain into 1/4″ inch slices.

You will see the long fibers in the meat, you want to cut across the fibers for tender meat. If you cut with the fibers the beef will be tough.

What to Serve with Mongolian Beef

When it comes to Mongolian beef, rice is practically mandatory for soaking up that rich sauce. Steamed or baked white rice will do the trick and won’t compete with the hearty flavors of the entrée.

Add in a fresh steamed veggie (or even some stir-fried veggies).

How to Store Leftovers.

Good news for you make-it-ahead fans: Leftover Mongolian beef as well as rice will freeze just fine. Store in serving sized freezer bags for a quick packable lunch to bring to the office. They can be reheated straight from the freezer in the microwave or oven.

Mongolian beef will keep for up to four month in the freezer or four days in the fridge.

P.F. Chang’s Style Mongolian Beef! Easy and Amazing!

Whenever the craving hits, I just whip up a batch of Mongolian Beef… and let me tell you this is amazing and surprisingly easy! 

  • 2 teaspoons + 2 tablespoons oil ((vegetable or olive))
  • 1/2 teaspoon ginger (, minced)
  • 4 cloves garlic (, finely minced)
  • 1/2 cup soy sauce ((low sodium is best))
  • 1/4 cup water
  • 1/2 cup packed brown sugar
  • 1 lb flank steak ((or your favorite cut of beef thinly sliced))
  • 1/3 cup cornstarch
  • 2 green onions (, sliced)
  1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
  2. Slice the flank steak into 1/4″ slices and toss with cornstarch. Gently shake off any excess.
  3. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn’t need to cook all of the way through,it will cook completely when combined with the sauce).
  4. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

More Asian Inspired Beef Recipes

Mongolian Beef served in a white bowl over white rice with steamed broccoli on the side.
Mongolian Beef served in a white bowl over white rice with steamed broccoli on the side.
Top photo - Mongolian Beef served in a white bowl over white rice with steamed broccoli on the side. Bottom photo - Flank steak sliced on a white cutting board.

Award Winning Cheeseburger Soup

Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 
This is my most popular soup for good reason! If you love soup as much as I do try more of a classic soup like this Literally the BEST Chicken Noodle Soup, Tomato Basil Soup or The BEST Broccoli Cheese Soup Recipe.
Cheeseburger soup in a bowl with shredded cheese on top.

Cheeseburger Soup

This award winning cheeseburger soup is just what you need this winter season.
It is thick, rich and full of flavor!
You can’t go wrong with something SO good.
I knew I wanted something warm, comforting and just creamy good.
This cheeseburger soup is so delicious!
I am impressed by it and blown away at all the reviews.
It has now become one of my most popular soups and for good reason!
I loved the cheesy flavor and I loved that it was different than other soups that we had tried.
It became an instant favorite and it made a lot so I am excited to have leftovers!
Try this cheeseburger soup recipe and you will soon realize how great it really is!!

What you need to make cheeseburger soup

This soup is insanely delicious!

Made with fresh ingredients and topped with shredded cheese, you will make it again and again!

Each vegetable is coated in the cheesy goodness and tastes SO good.

You will love this cheeseburger soup recipe!

Cheesy, thick chunks of vegetables and delicious buttery soup base.

All of this in one bowl is pure joy and happiness!

Simple to make and there will even be a little left over with how much soup there is!

  • Ground beef: use one pound
  • Onion: chopped
  • Carrots: shredded
  • Celery: diced
  • Basil: dried
  • Parsley flakes: added seasoning and flavor.
  • Butter: used for sautéing and thickening the soup.
  • Chicken broth: adds flavor and volume
  • Potatoes: peeled and diced
  • Flour: thickens the soup up.
  • Velveeta: this a processed cheese that will be cubed or use 2 cups of shredded cheddar cheese.
  • Milk: creamy and smooth.
  • Salt and pepper: just a pinch!
  • Sour cream: thickens and adds flavoring to the soup.
Ground beef being cooked

How to make cheeseburger soup

It is an award winning soup and it is excellent!

This cheeseburger soup comes together quickly and easily.

There are a few steps with simple ingredients ending in the perfect creamy soup with chunks of vegetables and tender beef.

It all comes together so well and blends perfectly.

Cheeseburger soup is ranked one of my top recipes and people cannot get enough of it.

My family included! They ask for this recipe often and I can never say no!

I love it just as much as they do!!

  • Cook the beef: Brown the ground beef in 3 quart saucepan. Drain and set aside.
  • Sauté vegetables: In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  • Add in beef and potatoes then simmer: Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  • Make a roux: In a small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  • Add in remaining ingredients and cook: Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
vegetable being sautéed together in a pot over the stovetop.

Can you make cheeseburger soup in a slow cooker?

The great thing about this cheeseburger soup is I even have a Slow Cooker Cheeseburger Soup recipe that is just as good as this one!

If you are needing to make in the morning and let the slow cooker do the work, then this is the recipe for you!

It tastes just the same as over the stovetop and has just as AMAZING flavoring.

Either recipe will be just that good!

Tips for making cheeseburger soup

This simple to make cheeseburger soup is one of the BEST!

You can’t go wrong with the ingredients as well as how good it tastes overall.

It is delicious from start to finish!

Every bite will leave you wanting more of that creamy soup with thick chunks with every spoonful.

Here are some tips that will help make this cheeseburger soup easier to make.

  • Ground beef: The leaner the ground beef the better. Be sure to drain off any excess of grease before adding it back into the soup.
  • Potatoes: Russet potatoes are thick and strong. They usually don’t go mushy in soups. Yellow and red potatoes will work too but try not to over cook them.
  • Cheese: Velveeta is a favorite for this soup. It will leave it thick and creamy. If you are not a fan of velveeta try shredded cheeses. The texture and thickness will be altered and have a thinner soup base.
  • Thickener: Cream cheese is a great way to substitute the sour cream. It will keep it rich and creamy and still have the thick texture you need.
  • Remove from heat: Before you add in your sour cream, remove the soup from heat. This will help prevent the sour cream from curdling when being stirred in.
  • Make bun croutons: cube a sesame seeded bun and cook them on a baking sheet in the oven for a few minutes. Watching them so they don’t burn. Using the stove top with a skillet will also work until they are golden brown.

Variations of cheeseburger soup

I love mixing and matching recipes, especially after I have made a recipe a few times it is fun to experiment and try it in different ways.

This cheeseburger soup is one of those recipes.

This is definitely a family favorite in our home and made often.

I knew I wanted to try somethings a little different. To start with I made this Bacon Cheeseburger Soup recipe.

This is a great variation but also kept with the cheeseburger soup recipe I already had, just added some bacon.

Here are a few other ways to enhance, substitute or simply leave out to make this cheeseburger soup recipe your own.

  • Meat: switch up your meat by using chicken, ground turkey or even Italian sausage.
  • Vegetables: add in more vegetables or substitute the vegetables in the soup. We have tried mushrooms, bell peppers and even canned tomatoes.
  • Seasoning:  your favorite seasonings can always be added. Simply start with a pinch or 1/4 teaspoon and taste as you go. We have added red pepper flakes or paprika for a more spicy soup or add in season salt for a different taste and blend of soup.
  • Cheese: instead of Velveeta try 2 cups of cheddar cheese or Colby jack cheese. For a spicier cheeseburger soup try it with pepper jack cheese.
  • Cream: don’t leave out the cream but use heavy cream or yogurt or whole milk to keep it creamy but also thick.
  • Broth: beef broth or vegetable broth are great substitutes as well.
Potatoes, ground beef and vegetable in a pot with chicken broth being poured over it.

What toppings to add to cheeseburger soup

Topping are the fun part to add to this cheeseburger soup recipe!

There are already so many great ingredients in this recipe that it all blends together.

With every bite you are guaranteed a cheesy spoonful with a vegetable and topping.

These toppings are versatile and can be made quickly.

I love how simple they are and bring this cheeseburger soup even more flavor!

  • Bacon pieces: for a quick way of making bacon, I use the microwaveable bacon and cut into chunks. Left over bacon is great too.
  • Sour cream: a dollop of sour cream on top just adds to the taste with onions and chives.
  • Onion: chopped and added to the top for a more crunchy texture.
  • Pickles: dill is my favorite. This is fun to have chunks of pickles on top. It adds a sweeter taste to the soup.
  • Crackers: you can never go wrong with crackers. Oyster crackers are fun and little to throw on top or just saltine crackers with a salty taste.
  • Croutons: these will soak up all the cheesy broth and add and extra soft, crunch to your bite.
  • Chips: salty chips are fun to use or pita chips. Dip them like salsa or crumble them up.
  • Bun croutons: dice up a sesame seed bun and toast it or sauté it over the oven until they are golden brown and add to the top.
Adding in the roux to the soup.

Storing cheeseburger soup

This cheeseburger soup is known for being delicious and everything good.

I love the simplicity of this cheeseburger recipe and how delicious it is.

It is a tried and true recipe that our family will continue to make over and over again.

Another great thing about this cheeseburger soup recipe is that it makes a large amount of soup.

Perfect for reheating, freezing or even sharing with others.

Again, it is just that good!

When freezing this cheeseburger soup there are a few adjusts that need to be made.

It is best to leave out potatoes because after being frozen they do become mushy.

Also, it does have sour cream, cheese and a milk base.

This kind of soup does not freeze well. It is best to enjoy your cheeseburger soup fresh!

There are ways to freeze this cheeseburger soup recipe though and I am here to help with that.

  • Storing cheeseburger soup: once your cheeseburger soup is completely cooled place your cheeseburger soup in an airtight container or ziplock bag. This will keep in the refrigerator for 3 to 4 days long. When ready to reheat you may need to add a little chicken broth if it is too thick.
  • Can you freeze your cheeseburger soup? Yes, kind of. It is best fresh and made to serve. If you are needing to freeze this soup and are planning it from the beginning, I recommend leaving out the potatoes until you are warming it back up. Potatoes tend to go mushy when they are frozen in a soup. Once your soup is completely cooled, add your soup to a ziplock bag with excess air removed. Lay flat in your freeze. This will last about 1 month. Freezing too long can separate the soup leaving it hard to reheat and combine back together.
  • How to reheat cheeseburger soup: It is best to reheat your soup on the stove top or in a slow cooker. No need to thaw your soup. Simply add the frozen soup to your pot and reheat on low stirring often. They will keep the soup from separating.
Cheeseburger soup

More delicious soup recipes

Cheeseburger soup with a spoon.

Cheeseburger Soup

Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 

  • 1/2 pound ground beef (use 1 pound)
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter (divided)
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 1/4 cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce or- 2 cups shredded cheddar cheese)
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Updated on December 3, 2019

Original Post on December 27, 2012

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Cheeseburger soup photo

Taco Stuffed Pasta Shells (Freezer Friendly)

Taco stuffed pasta shells are a great twist on classic stuffed shells Jumbo pasta shells are filled with a creamy seasoned beef & vegetable mixture and topped with cheese. 

All you need to add to this delicious taco inspired casserole is a simple tossed salad, or some roasted broccoli!

A serving of taco stuffed shells on a plate garnished with parsley.

What Pasta To Use

Jumbo shells are sold with the pasta and are available in most supermarkets (or online at Amazon).  They often come in a box (to keep them from breaking) next to the lasagna. They are called conchiglie, because they resemble conch shells.

If you can’t find them, try substituting for the smaller shells and creating a casserole (layered like I do with my baked ziti), rather than stuffed shells.

How To Make Taco Stuffed Pasta Shells

To make these stuffed pasta shells:

  1. Cook the pasta shells to al dente (they’ll cook a bit more in the oven).
  2. Brown the ground beef and onions and drain fat.

Two images showing taco stuffed shells filling in a pan then mixed and combined with cream cheese.

  1. Add tomatoes, taco seasoning, water, and veggies (per the recipe below). Cook until all of the water is evaporated.
  2. Fill each pasta shell with a few tablespoons of the beef mixture. Add them to a casserole dish.

Two images showing jumbo pasta shells being filled with the taco mixture and then lined up in a casserole dish.

  1. Top with salsa. Bake, covered, for 30 minutes. Then, add cheese and bake an additional 10 minutes to melt the cheese.

You bet, these are even freezable! You can prepare these up until step 5, and store them in the fridge for up to 24 hours or freeze them (more on that below).

Two images showing taco filled pasta shells on a casserole dish topped with sauce and then with shredded cheese.

To Make This a Freezer Meal

This meal can be made ahead of time and frozen.  Prepare as directed but don’t add the cheese on top and don’t bake it. Ensure the filling is cooled and cover tightly with plastic wrap and then wrap in foil.

To Cook: Remove it from the freezer the night before and refrigerate overnight.  By dinner time the next day it’s ready to top with cheese and bake.

Storing and Reheating The Leftovers

Have leftovers? No worries! They will last about 3 days in the fridge, covered.

These reheat pretty well. To reheat this stuffed taco casserole, microwave for a couple minutes, or reheat in the oven at 350°F for about 10-12 minutes.

More Tasty Taco Takes

We love traditional ground beef tacos and often cook the meat up in batches for meals. Add taco meat to your regular ground beef dishes to spice them up like taco lasagna or taco casserole.

Leftover meat is also great on Taco Salad or in a taco soup recipe!

Taco Stuffed Pasta Shells

Taco Stuffed Pasta Shells. Jumbo pasta shells filled with a creamy seasoned beef & vegetable mixture and topped with cheese.  This is the perfect weeknight meal and fun twist on Taco night!

Filling

  • 2 pounds lean ground beef
  • 1 onion
  • 2 envelopes taco seasoning
  • 1 14.5 oz can of ((low sodium) diced tomatoes with juice)
  • 1 1/2 cups chopped veggies ((red, yellow or green peppers, corn, zucchini… whatever you have on hand))
  • 1 package ((8 ounces) cream cheese, cubed)

Other

  • 24 uncooked jumbo pasta shells
  • 2 Cups Salsa
  • 2 Cups grated cheddar and/or monterey jack cheese
  • Sour cream for serving
  1. Preheat oven to 350 degrees.

  2. Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.

  3. Brown ground beef and onion in a large pan until no pink remains.

  4. Add in undrained tomatoes, taco seasoning, 3/4 cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.

  5. Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.

  6. Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.

To Make Ahead: Prepare up to step 5. Refrigerate or freeze overnight.

To Cook Frozen Shells: Defrost in the fridge overnight and proceed with baking as directed.

 

 

Taco Stuffed Pasta Shells served on a white plate.
Taco Stuffed Pasta Shells served on a white plate.
Top Photo - Taco Stuffed Pasta Shells served on a white plate. Bottom photo - Pasta shells in a casserole dish.

Slow Cooker French Dip Sandwiches (Melt in Your Mouth!!)

Slow Cooker French Dip Sandwiches are filled with tender chunks of roast beef with thin slices of melted mozzarella cheese all held together by a soft hoagie bread all dipped in au jus sauce. This warm, savory and comforting sandwich is a MUST!  

Sandwiches are so fun and simple to make! If you love sandwiches try these Basil Pesto Chicken Sandwich, Grilled Turkey Florentine Sandwich or Slow Cooker Chicken Caesar Sandwiches.

French dip sandwiches

Slow Cooker French Dip Sandwich

There is just something that I love about french dip sandwiches.
Dipping it into the warm dip and taking a bite of the tender juicy meat is just so delicious.
I love this recipe because it is EASY!  It is almost too easy.
Homemade French dip sandwiches are savory, hot and ready to eat.
Tender roast beef chunks slow cooked all day to make it tender and juicy in every bite.
This slow cooker French dip sandwich makes for an ultimate sandwich recipe that tastes AMAZING!

What is a French dip sandwich?

This classic French dip sandwich starts with a warm toasted French baguette or hoagie consisting of roast beef layered with a thinly sliced, melted cheese.

On the side is a bowl full of au jus sauce or beef juice broth for dipping your sandwich in.

The combination all together leaves your mouth watering for more.

This is the ULTIMATE French dip sandwich recipe!

What is the best meat for French dip sandwiches?

For my French dip recipe I prefer chuck roast because of the tenderness and juicy flavors it brings out from the slow cooker.

It also is a great meat to cook in a slow cooker or an instant pot.

My local deli cuts it there or you can trim it at home.

To save on time you can try using pre-packaged roast beef lunch meat however you will not have the thick and juicy chunks like a chuck roast.

If you are not planning to use a chuck roast, make sure to choose a well-marbled roast for the most tender slow cooked French dip sandwich meat.

A boneless ribeye, sirloin or brisket add more flavoring too and would also work well for slicing and using as the meat for French dip sandwiches.

The meat is the most important part and taking the time to slow cook it is essential for the BEST French dip sandwich.

What kind of bread do you use for French dip sandwich?

Crunchy, thick and hearty bread is just what you are looking for with this French dip recipe.

A good bread is key for holding it all together and still being able to dip your sandwich into au jus sauce.

Local bakeries or grocery stores sell fresh baked bread or rolls that are perfect for French bread sandwiches.

This combination is heavenly and can only be made if all the right ingredients are picked.

Take time to find the thick and rich bread that can hold your juicy roast for the Ultimate melt in your mouth French dip sandwich.

What you need to make French dip sandwiches

Simple ingredients for a simple melt in your mouth French dip sandwich recipe!

This tried and true recipe is just what you need to make the ultimate French dip sandwich recipe.

Each of these ingredients blend so well together and create a perfect well-blended au jus sauce.

This au jus sauce is being made while your roast is slowly cooking to perfection.

The combination all together is over the top and leaves you wanting more!

  • Chuck roast: tender and juicy roast that slow cooks to perfection every time.
  • Salt and pepper: to taste!
  • Olive oil: helps sear the outer meat and tenderized the inside.
  • Beef consommé: can of clear soup that is a great thickener.
  • Beef broth: adds to the flavoring of the beef and makes your roast all juicy inside.
  • Onion: sliced up and added in the broth.
  • Soy sauce: great for bringing out so much flavor and adds a little salty touch to the beef which tends to soften the meat.
  • Worcestershire sauce: a strong blend of aroma flavors that mix together well.
  • Hoagie: thick and hearty bread that is soft to eat and great for dipping.
  • Mozzarella cheese: thinly sliced and melted on the sandwich for a perfect combination.

How to make slow cooker French dip sandwiches

Easy French dip sandwiches come together quickly with this French dip sandwich recipe.

It is the best slow cooker French dip sandwiches recipe that you will find!

Let the slow cooker do all the work. Shredding your beef should be simple and easy once you have used my slow cooker French dip sandwich recipe.

Tender roast beef, slow cooked for hours and falling apart as you are cutting it up = pure joy, happiness and perfection in every bite.

This melt in your mouth French dip sandwich is one recipe you will continue to make week after week!

  • Sear your roast: Generously season each side of the roast with salt and pepper. In a large skillet add the olive oil and turn to medium high heat. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust.
  • Add ingredients into the slow cooker: Place the roast into the slow cooker. Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce.
  • Cook in the slow cooker: Cook on low heat for 8-10 hours or on high for 5-7 hours.
  • Shred and prepare your sandwiches: Remove the roast from the slow cooker and shred with a fork and place on hoagies with a slice of cheese.
  • Broil your French dip sandwiches: Broil the tops in the oven to melt the cheese and serve.

How to make instant pot French dip sandwiches

For an even quicker dinner meal this instant pot French dip sandwich recipe is one that will still have great meat and a delicious tasting sandwich.

I love all the flavors that come together and mix well in the instant pot.

This instant pot French dip sandwich recipe has the same great flavors as the slow cooker French dip sandwich recipe.

You will love the quickness and how tender your meat is after making it in your instant pot.

  • Sear your roast: Generously season each side of the roast with salt and pepper. Turn the instant pot to saute and add thee olive oil. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust. Turn the instant pot off.
  • Add ingredients into the instant pot: Add the beef consommé©, beef broth, onion, soy sauce, And Worcestershire sauce. Add the lid to the pot and seal.
  • Cook in the instant pot: Cook on high pressure/manual for 60 minutes. Do the natural release for 20 minutes and then quick release.
  • Shred your meat: Remove the roast from the instant pot and shred with two forks.

What to serve with French dip sandwiches

This French dip sandwich is big enough to enjoy alone or with a sweet pickle on the side.

A nice salad like my Apple Bacon Brussels Sprouts Salad, baked Zucchini Chips or my Best Ever Baked Parmesan Garlic Potato Wedge are always an added plus to make this a complete meal.

Sometimes my boys like to add ketchup or my Easy Homemade Barbecue Sauce to their French dip sandwich making it their own twist.

French fries and a good salad are usually my go-to with this French dip sandwich recipe but you can enjoy it with coleslaw too!

Here are a few more sides that go great with this slow cooker French dip sandwich recipe.

Tips for making slow cooker French dip sandwiches

Perfect your French dip sandwich with these little tips to making the all time best French dip sandwich!

Your bread, meat and cheese are the main ingredients and you will want to have the best of the best for the BEST results!

This tried and true French dip sandwich recipe is simple to make and tastes delicious.

It melts in your mouth with every bite you take!

  • Seasoning your roast heavily adds more flavor and creates a caramelized outside when you sear it at the beginning.
  • Searing your roast is a great way to add more flavor to your meat as well as tenderize the middle of the meat. You do not have to sear if you prefer or do not have the time to do so.
  • If you have time, flipping your roast halfway through the cooking time helps it evenly cook but not necessary.
  • Beef consomme is found in the canned section near the beef broth or other canned soups.
  • Try adding onion soup mix instead of a sliced onion or both for a more onion taste.
  • Substitute your hoagie roll for any type of thick, crunchy bread that will hold the juice from the meat and the sauce. You will want to avoid a thin or weak bread that will fall apart on you.
  • Toast your bread in the oven for a few minutes before layering the ingredients over top. Watch over your bread so it does not burn or become too crispy.
  • Buttering the rolls before toasting them helps to add a buttery flavor and a rich, thick crust.
  • Before add the meat on your bread, I like to dip my meat back into the sauce for more flavoring.
  • Before shredding your meat, let it cool for 5 to 10 minutes. This helps the meat stay together better.
  • To thicken your au jus sauce add 2 tablespoon of cornstarch with 4 tablespoons of your au jus sauce. Bring to a simmer and let sit for a few minutes.
  • For best results strain your au jus sauce to have it a rich and creamy sauce with no added chunks.

Storing French dip sandwiches

Bread does not last long when already assembled on your French dip sandwich.

I like to store the ingredients separately and when ready to make layer them all together.

This roast can make about 6 to 8 long and hearty sandwiches that are very filling.

  • Refrigerating: make your French dip sandwich recipe in the slow cooker or instant pot. When cooked, let cool and separate the meat from the sauce. If you can leave the meat together that is best or in bigger chunks rather than shredding it. Store them separately in air tight containers. I like to add about a cup of juice to store the meat in to keep it tender while it is sitting.
  • Freezing: prepare your meat in the slow cooker or instant pot and cook through. Once your meat is cooked through, let it cool. Add your meat to a freezer bag and store laying it flat. When ready to reheat let thaw in the refrigerator over night.
  • Warming up: going back to the slow cooker I like to add the sauce and the meat in and warm up for about 1 hour or until it is warmed through. Then follow the French dip sandwich recipe for layering your sandwich.

Here are more slow cooker beef recipes to try

 

  • 3-4 pounds chuck roast
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 1 can beef consommé
  • 1 can beef broth
  • 1 onion (sliced)
  • 1 Tablespoon soy sauce
  • 2 Tablespoons Worcestershire Sauce
  • 4-5 hoagie rolls
  • 8 slices mozzarella cheese

SLOW COOKER INSTRUCTIONS

  1. Generously season each side of the roast with salt and pepper. In a large skillet add the olive oil and turn to medium high heat. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust.
  2. Place the roast into the slow cooker. Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce.
  3. Cook on low heat for 8-10 hours or on high for 5-7 hours. Remove the roast from the slow cooker and shred with a fork and place on hoagies with a slice of cheese. Broil the tops in the oven to melt the cheese and serve.

INSTANT POT INSTRUCTIONS

  1. Generously season each side of the roast with salt and pepper. Turn the instant pot to saute and add thee olive oil. Sear each side of the roast for 3-4 minutes until it gets a golden brown crust. Turn the instant pot off.

  2. Add the Add the beef consommé, beef broth, onion, soy sauce, And Worcestershire sauce. Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do the nartural release for 20 minutees and then quick release. Remove the roast from the instant pot and shred with two forks.

Updated on November 3, 2019

Original Posted on October 5, 2012

Slow Cooker Pasta e Fagioli Soup

Slow Cooker Pasta e Fagioli Soup is loaded with pasta bites, vegetables, beans and lean ground beef making this a rich and hearty Italian soup. A perfect, comforting soup for Fall!

Italians know just the way to my heart! If you love a good Italian soup, try this Creamy Zuppa Toscana, Creamy Chicken Gnocchi Soup (Olive Garden Copycat) or Classic Italian Wedding Soup.

amazing-slow-cooker-soup

Slow Cooker Pasta e Fagioli

Today I am sharing one of my favorite soups: Pasta e Fagioli.

This is comfort food at it’s best.  Super hearty, meaty, thick Italian soup loaded with veggies, meat and beans.

Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor.

This soup simmers low and slow for 8 hours!

Let the slow cooker do all the work while you relax and enjoy the aroma in your home.

Serve the soup with a side saladNo Knead Bread and dig in!

What you need to make pasta e fagioli

So many ingredients but so much flavor in all of them!

You will love the combination of vegetables to beans and pasta.

This is a thick, rich and hearty soup that is loved by all.

Every bite is loaded with lean meat, vegetables, beans and pasta.

You can’t go wrong enjoying this soup during the fall season.

  • Extra virgin olive oil: adds a hint of seasoning and liquid in the mix.
  • Ground beef: the leaner the better.
  • Carrots: freshly peeled and sliced. Can carrots are little too mushy when simmering for a long period of time.
  • Celery stalks: sliced and diced to your preference.
  • Onion: I like to dice these up a little smaller for kids.
  • Crushed tomatoes: canned are best and some cans have extra seasonings which adds more flavor.
  • Beef broth: flavor that is in the liquid.
  • Bay leaves: always a fun seasoning to add into soups.
  • Oregano: brings more aromatic seasoning to the soup.
  • Dried basil: a little peppery but has a strong and sweet smell and taste.
  • Dried thyme: subtle and a little dry.
  • Salt and pepper: to taste (I added 1 tsp salt and 1/4 teaspoon pepper)
  • Cannelloni beans: drained and rinsed
  • Red kidney beans: drained and rinsed
  • Ditalini pasta: uncooked pasta that is added at the end.

Ground beef being cooked

How to make pasta e fagioli

This soup takes just a bit of prep time and is super easy to throw together.

I like to brown the meat for extra flavor and throw it into the slow cooker with the rest of the ingredients.

I like to add in the pasta and beans about 30 minutes before serving. This ensures they are tender but not soggy.

Serve it with a hot, fresh perfect soft and buttery roll for a great dinner meal!

  • Brown Ground Beef: Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
  • Combine all Ingredients: Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
  • Cook on Low: Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
  • Ready to serve: Season with salt and pepper to taste. Discard bay leaves before serving.
  • It is best if it is hot: Serve immediately while hot.

What to serve with pasta e fagioli

Soup can be made into so many meals.

Before your main dish, as your main dish or a side to your main dish!

So many options. With all these options a classic side salad and breadsticks are always a MUST.

We love to dip our breadsticks in the soup and enjoy the broth just as much as we love the vegetables and combined ingredients.

pasta e fagioli soup ingredients

The difference between Minestrone soup and Pasta e Fagioli soup

The main difference between minestrone soup and pasta e Fagioli soup is the meat and the thickness.

Minestrone leaves out ground beef and has a thiner consistency.

They each have the same vegetables but pasta e fagioli has a few more and different variety. More beans are added in and not added into the minestrone soup.

Minestrone soup has a thinner consistency where as the pasta e fagioli has a thicker, richer flavoring.

slow cooker pasta e fagioli soup

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Slow cooker pasta fagioli soup

 

Here are more soup recipes to try

Slow Cooker Pasta e Fagioli Soup

Slow Cooker Pasta e Fagioli Soup is a rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!

  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 2 whole carrots (diced)
  • 4 celery stalks (diced)
  • 1 medium onion (diced)
  • 28 ounce can crushed tomatoes
  • 2 cans (14.5 ounces each beef broth)
  • 2 whole bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste (I added 1 tsp salt and 1/4 teaspoon pepper)
  • 1 can (15 ounces cannellini beans, drained and rinsed)
  • 1 can (15 ounces red kidney beans, drained and rinsed)
  • 1 cup ditalini pasta (uncooked)
  1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.

  2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.

  3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
  4. Season with salt and pepper to taste. Discard bay leaves before serving.
  5. Serve immediately while hot.

Updated on October 22, 2019
Original Post on October 23, 2015

 

 

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Lemon Garlic Butter Flank Steak with Mushrooms

Lemon Garlic Butter Flank Steak with Mushrooms is tender, juicy flank steak cooked in a buttery, lemon garlic sauce mixed with mushrooms for the perfect combination. It is cooked in a skillet to tender perfection and a meal that everyone will love! 

Incredible and easy meal that is infused with such amazing lemon garlic butter flavor! If you love lemon garlic combination as much as we do try these complete meals Lemon Garlic Butter Herb Chicken with Asparagus, Lemon Garlic Butter Herb Chicken with Asparagus or Slow Cooker Lemon Garlic Chicken Thighs and Veggies.

Lemon Garlic butter flank steak with mushrooms on a plate

Lemon Garlic Butter Flank Steak with Mushrooms

Tender flank steak combined with sliced mushrooms is still one of my favorite combinations.

Everything pairs so well together and the sauce increases the juiciness and flavor exposed in every bite of this steak.

Tried and true in every way and cooks up so evenly and nicely for a great family meal.

This was easily one of the most delicious steak that we have had.

The flavor was seriously off of the charts.

My keto loving husband couldn’t believe how good this turned out.

So tender and the lemon garlic butter flavor is unforgettable!

What you need to make lemon garlic butter flank steak

I marinade my flank steak before cooking and it is a total MUST!

It helps to infuse the steak with amazing flavor and help to tenderize it before you cook it in the skillet.

If you have 30 minutes to 24 hours before making this recipe I highly encourage you to use my World’s Best Steak Marinade to help bring in and add more flavor to your steak.

These ingredients are quick, easy and simple to use and throw together for a simple dinner that is irresistible.

There will only be dry plates on your table after trying this delicious lemon garlic butter flank steak with mushrooms.

  • Flank steak: tender, juicy steak that cuts easily and cooks perfectly!
  • Olive oil: gives more flavoring and cooks well with the steak.
  • Garlic cloves: garlic is my thing. Added flavoring and
  • Sliced mushrooms: I love all the flavors that mushrooms bring along with steak.
  • Butter: tenderize the steak in some butter.
  • Chicken broth: helps add juiciness and tenderizes the steak.
  • Juice of one lemon: a little sweetness in the sauce.
  • Red pepper flakes: adding a little spice.
  • Fresh chopped herbs for garnish: these add flavors but also make the plate look pretty.

lemon garlic butter flank steak with mushrooms in a Staub skillet

 

How to make lemon garlic butter flank steak

You do not have to marinade your steak ahead of time but it is highly recommended if you have the extra time.

If not, your steak will still have that lemon-garlicky taste and flavor that you will love.

This recipe is very simple and takes minutes to prepare and make.

You will enjoy the comfort of steak and mushrooms together with less time in the kitchen and more time with your family.

  • Marinade your steak: Add the flank steak and the steak marinade to a zip lock bag and seal and let marinade for 30 minutes.
  • Cut your steak agains the grain: Remove the steak from the marinade and discard marinade. Slice the steak into strips against the grain.
  • Cook your steak: Add the olive oil to a medium skillet and heat over medium-high heat. Add the steak strips and garlic and cook for about 2-3 minutes until the steak is cooked to desired liking. Remove the steak and set aside on a plate.
  • Add your mushrooms and cook: Add the mushrooms to the skillet and cook for 2-3 minutes or until tender. Remove and set on the plate with the steak.
  • Combine all together: Add the butter, chicken broth, juice of one lemon and red pepper flakes to the skillet. Allow to simmer and add the steak and mushrooms back to the skillet. Toss to warm up and garnish with fresh herbs.

Marinade your steak

My World’s Best Steak Marinade adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!

This steak marinade is packed with dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic.

These ingredients all come together to give you such amazing flavor and the perfectly cooked juicy steak!

Cooking temperatures for steak

Cook your flank steak just the way you like it.

It does not take long to reach your medium temperature with flank steak.

Cooking it a little under is best, then when you add it back to the pan it will cook to the temperature you are wanting.

To gauge the perfect temperature, use a meat thermometer.

  • Rare: Temperature: 115°F; Remove when it reaches 110°F
  • Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F
  • Medium: Temperature: 135°F; Remove when it reaches 130°F
  • Medium-Well: Temperature: 140°F; Remove when it reaches 135°F
  • Well Done: Temperature: 150°F; Remove when it reaches 145°F

Tips for cooking flank steak

It is not just the cut of meat that determines how tender it is, it is also how you cut it.

Find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it.

Flank steak only takes a few minutes per side to cook.

A meat thermometer is best when cooking steaks so you do not overdue your meat.

This meal comes together quickly and easily and is especially amazing topped with the lemon garlic butter mushrooms.

It is the perfect pairing to this tender and juicy steak!

  • Add some olive oil to your skillet and cook on each side for 3-4 minutes.  Y
  • You can cook the steak until medium (130-135 degrees.)  Let rest for 10 minutes and slice against the grain.
  • You can let the steak marinate for at least an hour or overnight before cooking. No longer than 24 hours though.
  • Cook steak on high heat for 1-2 minutes to sear on each side then turn down the heat to cook the inside.
  • Use a grill for cooking your flank steak, cook on high heat for 1 to 2 minutes then cook on a lower temperature burner until temperature reaches about medium.
  • If you are cooking for a many, simply double your marinade amount and add in the amount of meat that you are needing to make.
  • Garlic does not cook well on the meat. I like to scrape it off the best I can when searing the meat.
  • Drizzle some of the marinade on the meat for added flavoring.
  • Enjoy your flank steak with mashed potatoes, cauliflower or asparagus to make this a complete meal.

lemon garlic butter flank steak with mushrooms

Storing lemon garlic butter flank steak

  • Making Ahead: make your marinade ahead of time with your flank steak. Your steak can marinate up to 24 hours. No longer.
  • Refrigerating: after your steak and mushrooms are completely cooled, add them to a ziplock bag or an airtight container and refrigerate for 5 to 7 days.
  • Freezing: if you are wanting to freeze your steak you will have to let the mushrooms go. They do not do well frozen and then warmed up. Let your steak cool completely and add to a ziplock bag or a tight sealed baggie. Store in the freezer for up to 1 month before reheating again. When ready to reheat place in the refrigerator over night to thaw completely.
  • Warming Up: place your steak on a pan over the stove top to reheat. Cook until warm stirring it occasionally. If you choose to microwave, place on a microwave safe dish and warm up in 1 to 2 minute increments not over heating so it doesn’t dry out.

More delicious steak recipes

Lemon Garlic Butter Flank Steak with Mushrooms

Lemon Garlic Butter Flank Steak with Mushrooms is tender, juicy flank steak cooked in a buttery, lemon garlic sauce mixed with mushrooms for the perfect combination. It is cooked in a skillet to tender perfection and a meal that everyone will love! 

  • 2 pounds flank steak
  • 2 Tablespoons olive oil
  • 3 garlic cloves (minced)
  • 16 ounce sliced mushrooms
  • 3 Tablespoons butter
  • 1/4 cup chicken broth
  • juice of one lemon
  • pinch of red pepper flakes
  • fresh chopped herbs for garnish
  1. Add the flank steak and the steak marinade to a zip lock bag and seal and let marinade for 30 minutes. Remove the steak from the marinade and discard marinade. Slice the steak into strips against the grain.
  2. Add the olive oil to a medium skillet and heat over medium-high heat. Add the steak strips and garlic and cook for about 2-3 minutes until the steak is cooked to desired liking. Remove the steak and set aside on a plate.
  3. Add the mushrooms to the skillet and cook for 2-3 minutes or until tender. Remove and set on the plate with the steak.
  4. Add the butter, chicken broth, juice of one lemon and red pepper flakes to the skillet. Allow to simmer and add the steak and mushrooms back to the skillet. Toss to warm up and garnish with fresh herbs.

Updated on October 6, 2019

Original post on March 25, 2018 

 

Beef Taco Casserole

Scoop of beef taco casserole in baking dish

Beef Taco Casserole is a fun twist on taco night, and is a great way to feed a crowd or hungry family! A mixture of seasoned ground beef and black beans is mixed with salsa and cheese, then baked until hot and bubbly for the perfect taco inspired meal.

Add your fave toppings; shredded lettuce, chopped tomatoes, sliced black olives, jalapeño slices and more! My favorite topping is some crunchy Fritos corn chips… it gives this taco meat casserole a “walking taco” feel, which my kids just love!

Taco casserole in white baking dish

What is a Taco Casserole?

It’s everything you love about tacos, but in a super-comforting casserole form, an easy taco bake.

I just love taco casserole recipes with ground beef, so my version uses ground beef, and that 1 pound of meat is stretched further by using black beans as well.  Normally I use a package of taco seasoning, but homemade taco seasoning really takes this to a new fabulous level!

Swap it Up

This recipe can be changed based on what you have on hand. Any ground meat will work (like chicken or turkey). Add in some diced veggies or peppers or swap out the salsa for enchilada sauce. Pretty much anything goes!

Taco casserole with taco toppings and Fritos on top

How to Make Taco Casserole

It seems like every region here in the U.S. has a type of food that it’s known for.  Here in the Midwest, I think if there’s one thing we’re known for, it’s a comforting casserole.  Of course, other places in the country serve up casseroles too, but Midwesterners will turn anything and everything into a casserole!

This dish needs just a few easy steps:

  1. Brown beef and drain fat. Stir in beans and sauce mixture.
  2. Pour into a casserole dish, top with cheese.
  3. Bake until bubbly and melted.

It’s that easy! Next top with your favorite toppings and serve!

To Make it Healthier

With a few substitutions, you can easily turn this into a healthy taco casserole!

  • Swap regular ground beef for extra lean ground beef, or even ground turkey will lighten up this taco casserole.
  • Use reduced-fat shredded cheese.
  • Use reduced-sodium ingredients.
  • Add diced or shredded veggies to the meat as it cooks.
  • Top the casserole with fresh veggies (lettuce/tomatoes) for serving and swap out the sour cream for plain Greek yogurt!

Scoop of beef taco casserole in baking dish

Can You Freeze Taco Casserole?

Yes!  This bean and beef taco casserole freezes beautifully, which makes it great for meal prepping, or even making a meal for a sick friend.

To thaw, just set the casserole in your refrigerator overnight, and by dinner time the next day, it should be fully thawed. Full freezing instructions are below the recipe at the end of the post!

Beef taco casserole on white plate with Fritos

To Freeze Taco Casserole

TO FREEZE Cook beef mixture in skillet and assemble in baking dish, omitting 1 cup remaining cheese on top. Cool completely and cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.

Thaw overnight in refrigerator until casserole is completely thawed. Remove plastic wrap and aluminum foil, set out on the counter for about 20 minutes, top with 1 cup of cheese, then bake at 350 F degrees for about 45-55 minutes, until hot and bubbly and cheese is melted. If the casserole is still very cold from the fridge, you may need to add few additional minutes to the bake time.

More Mexican Inspired Casseroles

Beef Taco Casserole

This beef and bean taco casserole is incredibly easy, made from scratch, freezer-friendly, and a huge hit with families!

  • 2 Tablespoons olive oil
  • 1 pound ground beef
  • 1 medium yellow onion (diced)
  • 1 jalapeno (seeded and diced)
  • 3 cloves garlic (minced)
  • 1 package taco seasoning
  • 15 ounce can black beans (drained and rinsed)
  • 4 ounce can diced green chiles (drained)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 Tablespoons tomato paste
  • 16 ounce jar of picante sauce or salsa
  • 2 cups Mexican blend shredded cheese (divided)
  1. Preheat oven to 350 F degrees. Spray a 9×13 or 3 quart baking dish with nonstick spray and set aside.
  2. Heat a large, deep skillet over medium high heat and add olive oil. Add ground beef and cook, crumbling with a wooden spoon or potato masher, until browned and mostly cooked, about 4-5 minutes.

  3. Add onion and jalapeno to beef. Cook, stirring often, until softened and fragrant, about 4 minutes. Add garlic and cook about 1 minute. Beef should be fully cooked and brown at this point.
  4. Drain any fat and return to skillet. Stir in taco seasoning, black beans, green chiles, salt, pepper, tomato paste and picante sauce. Cook 1-2 minutes.

  5. Set skillet aside and add 1 cup of shredded cheese.
  6. Transfer beef mixture to prepared baking dish and top with remaining 1 cup of cheese.

  7. Bake approximately 25 minutes, until hot and bubbly and cheese is melted.
  8. Top with desired toppings and serve!

TO FREEZE Cook beef mixture in skillet and assemble in baking dish, omitting 1 cup remaining cheese on top. Cool completely and cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.

Thaw overnight in refrigerator until casserole is completely thawed. Remove plastic wrap and aluminum foil, set out on the counter for about 20 minutes, top with 1 cup of cheese, then bake at 350 F degrees for about 45-55 minutes, until hot and bubbly and cheese is melted.

Topping Options: Salsa, Shredded iceburg lettuce, Sliced black olives, Chopped tomatoes, Sliced jalapenos, Minced fresh cilantro, Lime wedges, Frito corn chips, Cheddar Cheese, Sour Cream, Refried Beans.

Repin this Delicious Casserole

One Pot Beef Stroganoff

One Pot Beef Stroganoff  has all the delicious flavors you love about this classic comfort food made easier in just ONE pan! Strips of tender beef, soft egg noodles coated in a creamy mushroom sauce and perfect for busy weeknights!

Busy weeknights have me loving these one pot meals! If you love one pot meals like we do try this One Pot Creamy Spinach Mushroom Artichoke Chicken, One Pot Creamy Parmesan Chicken with Mushroom Rice or One Pot Creamy Chicken Mushroom Florentine.

One Pot Beef Stroganoff 

One Pot Beef Stroganoff

Today I’m bringing an easy, hearty and comforting dinner.

Something we can all use more of during these chilly evenings.

I have this One Pot Beef Stroganoff which is my easy take on the popular classic comfort dish.

It’s made with no cream of mushroom soup and the best part of all, the beef and noodles cook up in just ONE pan!

Super delicious and filling dish and I love the fact you’re not stuck with an extra pot to wash.

That makes this easy one pan meal especially perfect for those busy weeknights or lazy weekends!

What is stroganoff

This is a classic Russian recipe made with a form of rich, tender beef served over a creamy sauce.

Beef Stroganoff is usually served with egg noodles, mashed potatoes or rice.

From its origins in mid-19th-century Russia, this dish has become popular around the world.

It is not made with several different variations from the original recipe when it was first made.

What you need to make beef stroganoff

What’s amazing about this one pot beef stroganoff is how quickly it comes together.

Warm, comforting and a meal the entire family will love!

Don’t let the ingredients scare you. They are all full of flavor and used with purpose.

Tried and true recipes are my thing and this one tops it all.

You can’t go wrong with this one pot, comforting and savory dish that your family will all enjoy!

  • olive oil: adds flavor when cooking the steak.
  • Steak: cut into thin slices (I used flank) and seared to perfection.
  • Salt and Pepper: just a dash!
  • All purpose flour: this helps make the roux and thickens the sauce.
  • Cremini or white button mushrooms: mild taste that will be sliced up and cooked down into the dish.
  • Onion: great for texture and diced up.
  • Garlic: I can never have enough garlic. Adds a great hint of garlicky taste.
  • Unsalted butter: since we have salt included in the ingredients unsalted works best.
  • Reduced sodium beef broth: added flavoring and help brings in a flavorful liquid.
  • Red wine vinegar: great for added flavoring and sweetness!
  • Worcestershire sauce: a savory and sweet with a hint of tang taste to add more flavor in the beef.
  • Dried thyme: seasoning to add more flavor to your dish.
  • Dried wide egg noodles: we like egg noodles since they are thick and can soak up a lot of the sauce.
  • Cream cheese: this is optional but it does add a creamy deliciousness to the sauce.
  • Sour cream: full on fat is best to help enhance rich and thick flavors.
  • Parsley: finely chopped and garnished on top for color presentation and taste.

How to make one pot beef stroganoff

This recipe starts off with searing and browning tender and thinly sliced steak.

I used flank steak but feel free to use what you like or have on hand.

For an extra rich and creamy mushroom sauce, sour cream and cream cheese are added to the pan right near the end.

That delicious combo makes a world of a difference in flavor and goes perfectly with the egg noodles.

  • Cook steak and mushrooms: Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 inch) skillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
  • Make the roux and sauce: Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out 1/3 cup of sauce and reserve to pour over the steak at the end.
  • Cook the noodles: Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
  • Noodle mixture: Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
  • Combine all ingredients together: Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and freshly black pepper if desired.

What meat to use for beef stroganoff

There is a variation of meats that you can use for beef stroganoff.

It is nice to have such a wide variety.

In this recipe I used a flank steak but you can use what you have on hand and what is best for your family.

When cutting your steak, use a sharp knife and cut strips about 1/2 inch thick.

Brown your beef a little under without over cooking it so it will stay tender.

Cooking your beef in small amounts in the pan is best. This will help you from overcrowding the pan will get a nice outside crust on your beef,

  • Flank steak: thicker and wider steak with intense beefy flavor.
  • Sirloin steak: lower fat content and not as flavorful but it is tender and juicy.
  • New York steak: cook to a medium and you have one tender, juicy steak.
  • Ribeye: highly marbled and one of the richest beef cuts.
  • Round steak: great for heating up slowly, not a quick meat to cook.
  • Rump steak: full of flavor and very tender.
  • Chuck Roast: brown the beef in chunks and cook all the way through,
  • Ground beef: finely chopped up beef and cooked quickly on medium heat.

one pot beef stroganoff

Tips for making beef stroganoff

There are several ways and variations of making beef stroganoff.

It is nice to have a variety of ways to make this tried and true recipe.

It is simple and is a loaded with flavor.

Try this beef stroganoff for a complete family meal all in one pot full of flavor!

  • Not a beef fan, substitute the beef for chicken or pork into this recipe. Boneless, skinless thighs have a lot of flavoring or a chicken breast.
  • Cream cheese is optional but it does leave the sauce a rich and creamy flavor and texture.
  • When browning your meat, make sure not to overcook your meat since it will go back into the pot to be warmed at a later time.
  • If your noodles are not cooked all the way through, add a bit more beef broth or water to your pot before they dry out.
Storing beef stroganoff
One pot meal that is simple and can make ahead for those busy nights.
We love having leftovers in our home but sometimes they just don’t happen with four kids and two of them growing boys.
I usually have to double a recipe just to get leftovers or freeze them for later.
Here are some great tips on how to store your one pot beef stroganoff meal in the refrigerator or freezer.
  • Making ahead: this is a great one pot meal that can be made and stored in the refrigerator for for 3 to 4 days in portion sized containers or an airtight container.
  • Refrigerating: prepare and make the beef stroganoff, then cool completely. Once cooled, place in an airtight container and store in the refrigerator for 3 to 4 days.
  • Freezing: when your stroganoff is completely cooled, place in an air tight container and seal well. This will last in the freezer for one month. When ready to warm up, place in the refrigerator overnight to thaw. You will want to freeze this recipe without your egg noodles. When reheating the egg noodles will become mushy from being in the freezer. It is best to leave them out.
  • Warming Up: this reheats well on the stove or in the microwave. Heat it up until it is warm but not overcook it. The beef tends to become chewy if it is overheated. If you are warming up from frozen, then first, thaw overnight.

one pot beef stroganoff in a bowl.

More one pan recipes

One Pot Beef Stroganoff

One Pot Beef Stroganoff – all the delicious flavors you love about this classic comfort food made easier in just ONE pan! Strips of tender beef, soft egg noodles coated in a creamy mushroom sauce and perfect for busy weeknights!

  • 1 tablespoon olive oil
  • 3/4 lbs steak (cut into thin slices (I used flank))
  • salt and freshly cracked black pepper (to taste)
  • 1 tablespoon + 3 tablespoons all purpose flour (divided)
  • 1 cup cremini or white button mushrooms (sliced)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 3 tablespoons unsalted butter
  • 3 1/2 cups reduced sodium beef broth (plus more as needed)
  • 2 tablespoons red wine vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 6 ounces dried wide egg noodles
  • 4 ounces cream cheese (softened (optional but recommended for an extra creamy sauce))
  • 1/2 cup sour cream (I used full fat)
  • freshly chopped parsley (for garnish)
  1. Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 incskillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
  2. Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out 1/3 cup of sauce and reserve to pour over the steak at the end.
  3. Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
  4. Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
  5. Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and freshly black pepper if desired.

Updated on October 5, 2019

Original post on February 10, 2017

Hearty Texas Chili

Texas Chili is the perfect way to feed a hungry crowd and absolutely full of flavor . This recipe is packed with a generous portion of beef (chuck is best) and an interesting array of spices that will lend a touch of sophistication to your Texas chili bowl.

Unlike a classic chili recipe made with ground beef, this recipe doesn’t include beans. Serve it with a big ol’ chunk of cornbread or garlic bread for dipping!

A bowl of texas chili next to a spoon ready to eat.

What is Texas Chili?

To make authentic Texas chili, you really only need to remember one thing. No Beans! Also, keep in mind this regional recipe generally uses only stew beef and not ground beef. Purists will argue that true Texas-style chili is designed to let the flavors of beef and peppers to prevail, and therefore they only use stew beef, chilies, and tomatoes.

But most people spice things up to some degree, and I’m in that camp. This Texas chili has an amazing rich flavor that comes from not only the beef, but also an unexpected combination of spices and ingredients, including cinnamon, cumin, and even a pinch of unsweetened cocoa!

The spice mixture for texas chili rub on a wooden plate.

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BEEF for this recipe can be either stewing beef or chuck.  Chuck is uniformly marbled and the tissues break down cooked over low and slow heat until melt in your mouth tender. Stewing beef is another great option but can be made up of various cuts of beef so it doesn’t cook as uniformly.

One of the best things to love about chili is that it lets you exercise your creativity, so go ahead and experiment with all those delightful dried and canned chilies available in specialty grocery stores or even ethnic food aisles. Guajillo, ancho or pasilla peppers are all excellent options.

To Make Texas Chili

  1. Brown the stew beef in an oiled stew pot, then remove and set aside.
  2. In the same pot, sauté onions, garlic, and chili peppers.
  3. Stir in the seasonings and cook briefly.
  4. Add beef and the rest of the ingredients and simmer until very tender.

A pot of texas chili ingredients like beef, tomatoes, and bay leaves.

Serving Suggestions

By now you know that the best Texas chili recipes contain no beans, but that doesn’t mean you can’t serve them on the side. Keep it simple. Or, mash up some kidney, red and pinto beans, and refry with some butter or lard, garlic powder and other spices. Spanish rice also make an excellent companion dish.

Cornbread should also be considered for dipping or soaking up that spicy sauce. For a tasty finishing touch, top your Texas chili with sour cream or shredded Mexican cheeses.

Texas chili in a dutch oven topped with fresh jalapenos and cheddar cheese.

Got Leftovers?

FRIDGE: Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.

FREEZER: This recipe freezes perfectly once cooled. Pack it into freezer containers, leaving an inch of headspace for expansion or even freezer bags. It will keep for up to four months. No need to thaw before reheating. Just remove and place in a pot on low heat, and allow to get piping hot before serving.

More Delicious Chili Recipes

Texas Chili

Texas chili is a delicious, hearty meal full of beef and flavor!

  • 4 lbs boneless beef chuck roast (trimmed of excess fat, cut into ½ inch chunks)
  • salt & pepper (to taste)
  • 6 tablespoons olive oil (divided)
  • 3 jalapeno peppers (seeded and diced)
  • 1 large yellow onion (diced)
  • 5 cloves garlic (minced)
  • 1 chipotle pepper in adobo sauce (seeded and finely chopped)
  • 1 can crushed tomatoes ((28 ounces))
  • 3 tablespoons tomato paste
  • 4 cups beef stock or broth
  • 2 bay leaves

Seasoning Mix

  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chipotle chili powder
  • 2 teaspoon unsweetened cocoa powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  1. Season the beef with kosher salt and black pepper.
  2. In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
  3. Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them).
  4. Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.

  5. Add the beef back into the pot along with remaining ingredients.
  6. Bring the chili to a boil and then turn the heat down to low.
  7. Simmer, uncovered, for 3 to 3-½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.
  8. Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.

If you want to add additional heat, add more chipotle peppers or chipotle chili powder to taste.
While cooking the meat in the chili should slightly shred – this is normal.

A bowl of texas chili next to a spoon ready to eat.
A bowl of texas chili next to a spoon ready to eat.
Top photot - a bowl of texas chili next to a spoon ready to eat. Bottom photo - ingredients for Texas Chili in a pot.

Slow Cooker Beef Burritos: great for a crowd!

Slow Cooker Beef Burritos make the perfect entrée for any occasion! Filled with shredded beef and refried beans they’re a hearty recipe that is great for a crowd! I mean, who doesn’t love Mexican food (or slow cooker recipes)? 

Once they’re fully prepared, they can be baked (or just pan fried if you prefer)! Serve with a helping of Mexican rice or zesty cilantro lime rice!

Close up of a beef burrito on a plate.

How to Make Beef Burritos

Burritos are one of my favorite foods (along with chicken enchiladas) and when I laid my eyes on these amazing burritos, I knew I had to have them. These beef burritos take a few steps but they’re not difficult to make and most of the time spent is hands off.

  1. Combine beef, onions, peppers and seasonings in a slow cooker. Cook until fork tender.
  2. Shred beef and combine with sauce.
  3. Place in tortillas with cheese and refried beans (add rice or any other add-ins you’d like).

Bake or Crisp

Ensure you wrap the burritos tightly to keep everything inside. Now that the burritos are prepared, you can either eat them as is, bake them or add them to a pan to crisp the outside.

  • To Crisp Burritos: Wrap burritos tightly. Brush a non-stick pan with olive oil and place burrito seam side down over medium heat. Cook until crisp and turn. Once all sides are crisp, serve warm with toppings.
  • To Bake Wet Burritos: This is my personal favorite way to serve burritos. Place filled burritos seam side down in a 9×13 casserole dish. Top with sauce (from the slow cooker) and cheese. Bake until heated through.

Overview of beef burrito ingredients in a crockpot.

How to Shred Mexican Beef

Put the cooked beef in a shallow dish. Using two forks, one in each hand, and shred each piece of beef until it is shredded the way you like it.

Most authentic burritos have shredded beef instead of ground beef in them and it doesn’t take much to make the real thing!

What to Add to Beef Burritos

The great thing about most Mexican-style foods like burritos is that each one can be completely different!

Assemble bowls of sour cream, salsa, olives, jalapenos, green chiles, sliced bells peppers, diced tomatoes, diced onions, guacamole, and black beans and let your guests add their favorite toppings! Don’t skimp on the cheese; everyone loves cheesy burritos!

Two image of slow cooker beef before and during being shredded.

Freezing Leftover Beef

  • To freeze beef bean burrito mixture, make sure it is thoroughly chilled before putting into a zippered bag with the date written on the outside so you know when to eat it by.
  • To thaw the mixture, take the bag or container out of the freezer and let it thaw overnight in the refrigerator. If you are pressed for time, you can thaw it in the microwave for a few minutes.

More Mexican Slow Cooker Recipes

Slow Cooker Beef Burritos

This is a delicious Slow Cooker Beef Burrito recipe loaded with tender shredded beef and beans! 

  • 2 lbs cubed chuck roast (or stewing beef)
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 poblano pepper (chopped)
  • 2 cloves garlic (minced)
  • 1 jalapeno (chopped)
  • 1 can enchilada sauce (or homemade sauce (at least 19 oz))
  • 1 can refried beans
  • 8 12" flour tortillas
  • 2 cups Monterey Jack cheese

Optional Toppings

  • sour cream
  • tomatoes (chopped)
  • cilantro
  1. In a large pan brown beef cubes with oil. Place in crockpot with onion, poblano pepper, jalapeno, and garlic and cover with enchilada sauce. Cook on high 4 hours or low 7-8 hours.

  2. Once beef is fork tender, remove from slow cooker with a fork and shred.

  3. Preheat oven to 400°F and remove all onions and peppers from sauce and add about 1/2 cup to the beef, just until moistened. Meanwhile, heat refried beans on the stove top or in the microwave.

  4. Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas (if you don't know how, most packages of tortillas will have directions on wrapping).

  5. Place the wrapped tortillas seam side down in a 9×13 pan. Top with sauce from slow cooker and cheese. Bake 10-15 minutes or until hot and cheese is melted.

  6. Serve with desired toppings.

Top image - a serving of beef burritos on a plate. Bottom image - Slow cooker beef burritos baked in a casserole dish.
Close up of a serving of slow cooker beef burritos.
A serving of slow cooker beef burritos on a plate.

 

This recipe was adapted from Joyously Domestic!