Beef Recipes

Welcome to our Recipes With Beef page.  This page is dedicated to recipes that’we’ve shared in our blog using beef whether it be cube steak, hamburger or a good old steak we’ll include it on this page so that you have just the recipe without all the chit chat!  As alwasy, this page is a work in progress, check back from time to time for new addtions and updates!

Note:  Check out our Slow Cooker page for additional beef recipes prepared in the slow cooker.



Oven BBQ Swiss Steak

What You’ll Need:

1 (14.5-oz.) can diced tomatoes, undrained

1 (12-oz.) jar beef gravy

1/2 cup barbecue sauce

1 cup Green Giant® Niblets® Frozen Corn

1 medium onion, cut into thin wedges

1 1/2 lb. boneless beef round steak, cut into serving-sized pieces

2 tbsp chopped fresh parsley

6 cups hot mashed potatoes


  • Heat oven to 325°F.
  • In ungreased 13×9-inch (3-quart) glass baking dish, combine tomatoes, gravy and barbecue sauce; blend well.
  • Add corn and onion; mix well.
  • Place beef pieces in mixture; spoon mixture over beef.
  • Cover with foil.
  • Bake covered at 325°F. for 1 hour 30 minutes or until beef is fork-tender.
  • Sprinkle with parsley.
  • To serve, spoon mashed potatoes into individual shallow bowls.
  • Top each with beef and vegetable mixture.




Brown Sugar Meatloaf

What You’ll Need:

1.25 lbs.                 Ground Chuck

1.25 lbs.                 Ground Round

1 cup                       Italian Bread Crumbs

2                              Eggs ( slightly beaten)

1 small                  Onion – Grated or chopped (your preference – I grate)

1 tsp.                     Seasoning Salt (I use Lawry’s)

2 tsp.                    Worcester Sauce

5 tbsp.                 Brown Sugar

1 – 15 oz. Can      Tomato Sauce (divided into 3)


Preheat oven to 350 degrees

  • Mix together thoroughly, meat, bread crumbs, eggs, onions, seasoning salt, Worcester sauce, 1 tbsp. brown sugar, and 1/3 of the tomato sauce.
  • In the bottom of a baking dish spread another 1/3 of the tomato sauce, sprinkle two tbsp. of the brown sugar over the tomato sauce.
  • Form your meat into a loaf and place on top of tomato sauce/brown sugar mixture.
  • Take remaining tomato sauce and spoon over top of meat loaf.  Sprinkle the remaining 2 tbsp. of brown sugar on the top of the meatloaf.
  • Bake 1.5 hours
  • Let sit a few minutes, remove from baking dish, slice and serve…..

Source: Nancy Rezich



5 Way Cincinnati Chili

What You’ll Need:

1 lb.  Finely ground – ground beef

2 Medium onions chopped finely

2 Cloves of garlic minced

1 Cup (8 oz. can) Tomato Sauce

1 Cup Water

2 Tbsp. Ketchup

1 Tbsp. Red Wine Vinegar

1 Tbsp. Chili Powder

1 Tbsp. Paprika

1 tsp. Black Pepper

1 tsp. Salt

1 tsp. Honey

½ ounce Unsweetened Chocolate – grated

½ tsp. Turmeric

½ tsp. Ground Cumin

½ tsp. Marjoram

½ tsp. Allspice

½ tsp. Cinnamon

¼ tsp. Nutmeg

¼ tsp. Ground Cloves

¼ tsp. Mace

¼ tsp. Ground Coriander

¼ tsp. Ground Cardamom

½ Dry bay leaf – crumbled

Additional Chopped Onion

What You’ll Need to assembly your Cincinnati Chili:

  • 2 Cups Shredded cheddar cheese  (Or more)
  • 1 Can Red kidney beans – heated and drained
  • Heavy Pasta Noodles (I used Spaghetti, broke them in half and cooked them – then mixed in a tablespoon of butter


In a large skillet, brown meat, garlic and onion

Add tomato sauce, ketchup, water, vinegar and honey

As mixture begins to boil add the spices – mix well

Cover and simmer, stirring occasionally for 1 hour

**If the sauce gets too dry to ladle – add some tomato juice**

Constructing Cincinnati Chili:

It’s all in the chili and the assembly of Cincinnati Chili.  5-Way Chili is the authentic Cincinnati Chili, however for those who don’t like the beans I’ve also included assembly for 4 and 3-Way Cincinnati Chili.

In a single serve bowl build your Cincinnati Chili as follows

5-Way Chili

  • Pasta
  • Chili
  • Beans  (DO NOT add to chili, are added in the assembly)
  • Onions
  • Cheese – lots of cheese to cover

4-Way Chili

  • Pasta
  • Chili
  • Onions
  • Cheese

3-Way Chili

  • Pasta
  • Chili
  • Cheese

Source:  Square Meals – Alfred A. Knopf – 1984



Chipped Beef on Toast

What You’ll Need:

1 – pkt.       Armour Dried Beef (4.5 oz)

1   Small    Onion chopped

2 tbsp.       Butter

2 tbsp.       Flour

2 cups        Milk


Nutmeg (No idea why I decided to add it, I just thought it would be a good addition)


  • Slice dried beef into strips
  • Melt butter in pan
  • Add onion and dried beef – move the beef around to separate
  • Add flour – mix well into meat and onion
  • Pepper to taste
  • Add milk gradually stirring constantly – it will thicken as it cooks over medium heat
  • Sprinkle nutmeg in (I did not measure, just sprinkle some on top and stir in, it would be less than an 1/8 of a tsp.)
  • Serve over toast or biscuits

Source:  N. Rezich



Cubed Steak

What You’ll Need:

4                Cube steaks

1 Cup        Bread Crumbs

1 Cup        Flour

2                Eggs whisked with a little water

2 pkts.      McCormick’s Beef Gravy

4 tbsp.     Butter

1               Onion cut in half and sliced


  • Dredge cutlets in flour – egg – bread crumbs
  • Melt butter in pan
  • Add cutlets – brown cutlets 5 minutes on each side
  • Drain grease
  • Mix gravy according to package directions
  • Return cutlets to pan
  • Pour gravy over cutlets
  • Add onions
  • Bring to a boil and simmer for 45 minutes



Italian Meatloaf

What You’ll Need:

1 lb ground turkey (I did not use turkey)

1 lb ground beef   (I used 2 lbs. of ground beef)

2 eggs

1/4 cup gluten-free breadcrumbs (I used regular Italian breadcrumbs)

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup marinara pasta sauce (minus the meat) *See Note Below

1/2 cup shredded Italian cheese blend

Minced parsley for garnish


Pre-heat the oven to 350 degrees

Lightly grease a loaf pan with cooking spray, set aside In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough

Place the mixture in the greased loaf pan and form into a loaf.

Top the meatloaf with pasta sauce

Place filled loaf pan on a baking sheet and bake in the preheated oven for 1 hour – 1.5 hours

Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese

Place the meatloaf back in the oven and bake until the cheese is melted

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing

Garnish with parsley if desired

Note:  Instead of purchasing a marinara sauce, I made my own marinara sauce using a 14.5 oz can of tomato sauce, a couple of tablespoons of brown sugar, about a tsp. of italian seasonings.  I let it simmer for about 30 minutes.

Source:  slightly adapted from Full Bellies Make Happy Kids



BBQ Sliders

What You’ll Need:

1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

1/3 pound bacon, chopped

1 medium onion, chopped

1/4 cup Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls


  • Pre-heat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray
  • In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed
  • Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
  • While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
  • Add the onions to the skillet and reduce heat to medium, stirring often until tender.
  • Cut rolls in half and add one meatball to the bottom portion of each roll.
  • Brush the tops with BBQ sauce.
  • On top of the meatballs add the cheese slices, bacon bits and grilled onions.
  • Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
  • Top the meatballs with the rolls and serve.



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