WHY YOU’LL LOVE 5 CHEESE ZITI

• Tastes like the Olive Garden classic… no trip required
  
• Creamy, cheesy, and packed with flavor
  
• Perfect for feeding a crowd or family dinner
  
• Make-ahead and freezer-friendly
  
• That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in. 

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

• Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
  
• Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
  
• Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
  
• Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
  
• Heavy Cream: Gives the sauce that signature creamy texture.
  
• Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

• Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
  
• Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
  
• Serve with roasted vegetables or a small bowl of minestrone on the side.
  
• Perfect with a simple green salad and vinaigrette for a lighter meal.
  
• Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

TOOLS NEEDED

• Large Skillet or Saucepan: For building the sauce.
  
• Large Pot: To cook the pasta evenly.
  
• Colander: For draining pasta well.
  
• Mixing Bowl: For combining the cheese mixture.
  
• 9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
  
• Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 569cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil divided
• 1/2 medium white onion, diced (about ½ cup)
• 4 cloves garlic minced (about 1 tablespoon)
• 28 ounces crushed tomatoes
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 6 tablespoons tomato paste
• 1 cup water
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar
• 1 pound ziti pasta

Cheese Mixture

• 4 ounces fontina cheese, grated (about 1 cup)
• 4 ounces Parmesan cheese, grated (about 1 cup)
• 4 ounces provolone cheese, grated (about 1 cup)
• 4 ounces mozzarella cheese, grated (about 1 cup)
• 1 cup whole ricotta cheese
• 1 cup heavy cream

Topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 cup reserved cheese mixture
• Chopped fresh Italian parsley for garnish

Instructions

• PREHEAT AND PREP: Preheat the oven to 350°F.
• COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
• MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
• COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
• MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
• FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
• COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
• ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
• MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
• BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
• SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg

Originally published October 2021, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Chicken Recipes

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

Talk about a great addition to your recipe book! This easy veggie pizza is great for baby showers, game day, holiday parties, and makes a great appetizer for dinner.

The buttery crescent rolls with the cream cheese spread create the perfect base for holding all your favorite veggies. 

And let’s not skip over the delicious ranch flavor that takes this tasty recipe over the top! I could literally eat the entire cookie sheet, all by myself.

Gather the simple ingredients listed on the printable recipe card below, and let’s get started. 

Veggie Pizza Recipe with Crescent Rolls

Try something more unique than the average party fare with this easy vegetable pizza appetizer! 

Lightly filling and chock full of flavor, it’s the perfect addition to any luncheon, baby shower, or office potluck.

This crescent roll veggie pizza recipe comes together easily, making it perfect for a last-minute appetizer that will feed a large group. 

It’s even great for dinner on those nights when it’s just too hot to cook!

And since it’s served cold, you can easily throw it together ahead of time and keep it chilled until it’s time to eat.

If you love this vegetarian pizza, try my Lemon Herb Margherita version! It uses homemade dough for a more traditional crust and is bursting with fresh flavors.

Ingredient Notes and Substitutions

• Refrigerated Crescent Roll Dough – You’ll need 2 tubes to make this veggie pizza recipe with crescent rolls. 
  
  Instead of separating the triangles like usual, keep the dough connected as one large rectangle. You want to use crescent roll sheets for this party appetizer, not triangles. 
  
• Cream Cheese – Use block cream cheese and let it sit on the counter for at least 30 minutes to soften, though longer is better.
  
  You can also use whipped cream cheese over regular cream cheese for the cream cheese layer if you want. It spreads easily that way on the buttery crust. 
  
• Hummus – I tend to grab Sabra but go with your favorite. I used the classic flavor for this recipe — the roasted red pepper or roasted garlic versions would be tasty too.
  
• Plain Greek Yogurt – Adds a delightful tang and makes the spread easier to, well, spread! Sour cream is the closest (although tangier) swap.
  
• Ranch Dressing Packet – The ranch dressing mix will give you a bolder flavor in the spread compared to regular dressing. 
  
  Though, you could substitute about a cup of prepared ranch dressing in place of the ranch packet and the Greek yogurt. 
  
• Veggies – Grab any veggies that you enjoy eating raw.
  
  I like to use cucumber (though zucchini is a good swap), broccoli florets, shredded carrots, yellow bell peppers, green peppers, diced green onions, and any of the crisp veggies that I might have in my fridge.
  
  Mini sweet peppers would be great too!

Tips and Tricks to Make a Perfect Vegetable Pizza Appetizer

• Bake the dough first.

Keep in mind that the dough is baked by itself when making veggie pizza with crescent roll dough — save the sauce and toppings for after.

All you need to do is unroll both tubes of dough and place the pieces next to each other on the baking sheet.

Lightly press the two pieces together to connect them, then press along the perforated seams throughout the dough to make it more stable. Bake and cool!

• Cook veggies on the stove if you prefer them a bit softer.

Raw veggies are perfectly safe to eat, but they come with a good amount of crunch.

Toss them into a pan on the stove and cool for just a few minutes until crispy-tender if you’d like. A little oil is fine, but not as much as you would normally use.

• Save time on party prep.

If you will be preparing this crescent roll veggie pizza recipe ahead of time from start to finish, I recommend no more than a couple of hours before serving, and be sure to keep it chilled. 

There are a few other ways to prep or make this dish ahead of time, so choose which works best with your schedule and event.

Obviously, you can chop up all the toppings and keep them in the fridge until you’re ready to assemble. Same goes for the hummus spread.

But you can also bake the crust the night before or the morning of! Let it cool, then cover tightly with foil and keep at room temperature. 

Just before serving, add the spread and toppings.

Serving Suggestions

You can’t go wrong with a green salad or even a bowl of your favorite soup!

When serving this Pillsbury crescent roll vegetable pizza as an appetizer, keep your main course options simple and light. 

Or, provide a variety of options like Avocado Egg Rolls and Sriracha Honey Meatballs to create a casual meal perfect for grazing.

Prep Ahead

• Slice cucumber
• Chop broccoli and bell peppers
• Shred carrot
• Make creamy spread

Kitchen Tools You Will Need

• Jelly Roll Pan – I use a 15×10, which is typically the standard size, to make this veggie pizza recipe with crescent rolls.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Pizza Cutter – A serrated knife will work in a pinch, but this tool guarantees even slices in seconds.

Storing Veggie Pizza Crescent Roll Leftovers

Leftovers will be fine for a few days in the refrigerator — just know that the crust will start to get soft the longer it sits. 

Keep this veggie pizza crescent roll dish well covered so it doesn’t absorb flavors or odors from surrounding foods.

No need to reheat slices either! Enjoy them cold right from the fridge.

Crescent Roll Veggie Pizza Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Homemade Chicken Spring Rolls (30 Minute Recipe)

Best Crispy Air Fryer Fried Pickles Recipe + Video

Easy Loaded Cheesy Air Fryer Nachos (16 Minute Recipe)

Baked Chicken Parmesan Meatballs Recipe + Video

Print

Veggie Pizza Recipe with Crescent Rolls Recipe

Make this Veggie Pizza Recipe with crescent rolls, fresh and colorful toppings, and a creamy hummus spread. Ready in 20 minutes!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 20

Calories 161cal

Author Donna Elick

Ingredients

• 16 ounces refrigerated crescent dough sheet 2 8-ounce cans, or refrigerated crescent rolls
• 8 ounces package cream cheese softened
• 10 ounces container Sabra Classic hummus
• 5.3 ounces container plain non-fat Greek yogurt
• 1 ounce packet ranch salad dressing and seasoning mix I used Hidden Valley Ranch
• 1 cup cucumber slices quartered
• 1 cup small broccoli florets
• 1 cup carrot shredded
• 1 cup orange bell pepper diced
• 1/2 cup red bell pepper diced

Instructions

• Preheat oven to 375℉
• Unroll both cans of dough. In an ungreased 15x10x1-inch pan, place dough; press to form seam in middle and roll up excess dough along edges to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• In a small bowl, whip cream cheese. Add hummus, yogurt, and seasoning packet. Mix until smooth. Spread evenly over crust.
• Top with vegetables. Cut into pieces with a pizza cutter. Serve immediately, or cover and refrigerate.

Nutrition

Serving: 1 | Calories: 161cal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 289mg | Sugar: 4g | Fiber: 1g | Calcium: 31mg | Iron: 1mg

Originally published May 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Veggie Pizza with Crescent Rolls Recipe appeared first on The Slow Roasted Italian.

These are the perfect golden brown appetizer! Each bite gives you that delicious cheeseburger mixture and is sure to make your taste buds dance. 

These crispy spring rolls will quickly be added to your list of favorite foods because there is no denying how yummy those filling ingredients are! 

If you’re a fan of egg rolls, you have to make these! They’re the same texture as egg rolls but filled with a beef mixture, dill pickles, and small pieces of your other favorite burger toppings. 

I’ve made these for a game day appetizer, a party food, or just as a simple weeknight snack. 

New recipes like this are always fun to do – so be sure to check out the printable recipe card to get started! You’re going to love this delicious treat! 

Cheeseburger Spring Rolls

It’s a well-known fact (or joke?) that the Cheesecake Factory menu is miles and miles long. I say it’s great to have options so everyone is happy!

While there are plenty of appetizers to choose from such as sweet corn tamale cakes and crispy crab bites, the cheeseburger spring rolls at Cheesecake Factory may be the best — after the basket of bread, of course.

Perfect for parties, game nights, or casual gatherings, these savory fried spring rolls combine your favorite cheeseburger flavors into one crispy, handheld bite!

Our Copycat McDonald’s Big Mac brings it back to the classic, with that burger flavor and sauce everyone loves!

For another addictive cheeseburger bite, our Bacon Cheeseburger Cups deliver the same wow factor with crispy, cheesy, and loaded with flavor!

Ingredient Notes and Substitutions

• Ground Beef – The leaner the blend, the less grease you’ll need to drain after browning. 
  
  You could also substitute ground turkey or chicken if you’d like, but I recommend adding some seasoning if you do.
  
• Cheese – I like to use American cheese slices for this recipe since they are super melty. 
  
  Feel free to use cheddar, Colby cheese, or Monterey Jack as long as you slice it thin and dice into pieces first. Smaller pieces work better so that they melt easily. 
  
• Spring Roll Wrappers – These are thinner than egg roll wrappers and get super crispy when fried. Be sure to grab the ones made with wheat flour, not rice flour. 
  
• Cornstarch & Water – No, we’re not using this as a thickening slurry. 
  
  Instead, this mixture helps to seal the cheeseburger spring rolls so they don’t fall apart when fried! I’ve found that it works a little better than just water alone.
  
• Vegetable Oil – Use any neutral frying oil you have on hand — vegetable or canola are my top picks, but peanut or sunflower oils are great too.
  
• Dipping Sauce – Combine mayo, sweet pickle relish, ketchup, minced white onion, and paprika for a homemade version of the Cheesecake Factory cheeseburger spring rolls sauce.
  
  But if you’re short on time (or ingredients), you can use your favorite Thousand Island dressing instead! 
  
  You could also add caramelized onions, diced red onion, yellow mustard, or any other special sauce that you want. As long as you don’t overfill the spring roll pastry, you should be fine! 
  
  Feel free to add seasonings to the premium ground beef like onion powder or even some tomato sauce for flavor. 

Tips to Make Copycat Cheesecake Factory Cheeseburger Spring Rolls

• Make sure rolls are properly sealed before frying.

First, you’ve got to roll them properly. Lay the wrapper on a flat surface in the shape of a diamond. 

Add the filling in a horizontal line in the center, then fold the bottom corner up over the filling, gently tucking it on the other side. 

Tuck each side over the filling, then roll towards the top corner. Don’t roll too loosely, but don’t make it too tight either — both extremes will cause the rolls to fall apart.

Most people seal just the top corner, but you can spread the cornstarch and water mixture all along the edge of the top corner once the sides are tucked in to be extra sure.

• Avoid soggy fried spring rolls.

No matter what you’re frying, it’s important to bring the oil to the correct temperature… and keep it there!

Leave a candy thermometer in the pot and keep a close eye on the temp, especially between batches. 

Adding food causes it to dip, so let it come back up before frying the next batch.

Once golden and crispy, transfer Cheesecake Factory cheeseburger spring rolls to a paper towel-lined plate to drain any excess oil before serving.

• Get creative with fillings.

According to their website, the cheeseburger spring rolls at Cheesecake Factory contain ground beef, grilled onions, and lots of melted cheese. 

But you can customize this recipe however you’d like — that’s the fun of homemade, right??

Swap the American cheese with Swiss and sauté some chopped mushrooms with the onion. 

Or, stir crispy bacon pieces and blue cheese into the filling (again, we’re swapping the cheeses here).

You could also include other veggies in the filling — chopped bell peppers, shredded carrot or zucchini, or diced tomatoes would be yummy.

Prep Ahead

• Dice onion and cheese
• Heat vegetable oil to 350°F
• Mix dipping sauce

Kitchen Tools You Will Need

• Large Skillet for making the filling, then another for deep frying the rolls.
• 2 Tablespoon Scoop guarantees that each spring roll has the same amount of filling.
• Sieve or Tongs to get your food in and out of the hot oil safely!
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.

Serving Suggestions 

Pair this dish with a fabulous homemade dipping sauce — just like the restaurant! 

Simply mix the sauce ingredients until well combined and smooth, then dunk your cheeseburger spring rolls while they’re hot and crispy.

I think bloomin’ onion sauce, copycat Chick fil A sauce, or even Big Mac sauce would be tasty too.

I like making a plate of these rolls and buffalo blasts for game-day parties or as impressive appetizers!

Storing and Reheating Leftovers

Cheeseburger spring rolls like Cheesecake Factory are best served hot and fresh for maximum crunch. However, leftovers can be kept in the refrigerator for 3 to 4 days.

Reheat in the air fryer for best results — this will get them hot and crispy again in just a few minutes. 

Or, spread leftovers on a baking sheet in a single layer and bake for 4-5 minutes at 400°F, flipping halfway.

Cheeseburger Spring Rolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesecake Factory Copycat Recipes

Cheesecake Factory Chicken Madeira Copycat Recipe + Video

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Crispy Crab Cake Bites Recipe (Cheesecake Factory Copycat)

Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)

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Cheeseburger Spring Rolls (Cheesecake Factory Copycat)

Cheeseburger Spring Rolls have a savory beef and onion filling with plenty of melty cheese. Add a tangy homemade dip and get to snacking!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 330cal

Author Donna Elick

Ingredients

Beef Mixture:

• 1 pound ground beef
• 1 small onion diced
• 4 slices american cheese diced
• 2 tablespoons ketchup
• salt and pepper (to taste)
• 8 spring roll wrappers
• 2 tablespoons water for sealing wrappers
• 1 tablespoon cornstarch mixed with 2 tablespoons water, for sealing the rolls
• vegetable oil (for frying)

Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon ketchup
• 1 tablespoon minced onion
• 1/2 teaspoon paprika

Instructions

For the beef mixture:

• Heat a large skillet over medium heat. Add the ground beef and diced onion to the skillet. Cook until the beef is browned and the onion is softened.
• Drain any excess grease from the skillet, then return it to the heat. Add the diced American cheese, ketchup, and salt and pepper to the skillet. Stir until the cheese is melted and everything is well combined. Remove from heat and let the mixture cool slightly.

Assembly:

• Lay one spring roll wrapper on a clean surface. Place about 2 tablespoons of the cheeseburger filling diagonally across the center of the wrapper.
• Fold the bottom corner of the wrapper up over the filling. Fold in the sides, then roll tightly towards the top corner, sealing the edges with a mixture of cornstarch and water.
• Repeat this process for the remaining spring roll wrappers and filling.

Frying:

• In a large skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
• Carefully place a few spring rolls into the hot oil, making sure not to overcrowd the pan. Fry them until golden brown and crispy, turning occasionally for even cooking. This should take about 3-4 minutes per batch.
• Once the spring rolls are cooked, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.

Dipping Sauce:

• In a small bowl, combine mayonnaise, sweet relish, ketchup, minced onion, and paprika. Mix well until all the ingredients are thoroughly incorporated.
• Serve the cheeseburger spring rolls hot with the dipping sauce on the side. Enjoy!

Notes

Feel free to customize the dipping sauce according to your taste preferences. You can adjust the ingredients and measurements to achieve your desired flavor.

Serve the cheeseburger spring rolls immediately after frying while they are hot and crispy.

You can experiment with different types of cheese or additional toppings to personalize your cheeseburger spring rolls.

These cheeseburger spring rolls make a delicious appetizer or snack for parties, game nights, or casual gatherings.

Be cautious while frying to avoid oil splatters. Adjust the heat as needed to maintain a consistent temperature and ensure even cooking.

Drain excess oil from the fried spring rolls by placing them on a paper towel-lined plate.

The dipping sauce adds a tangy and creamy element to the savory spring rolls. Feel free to double the sauce recipe if desired. Thousand Island dressing can be used as an alternative to making the sauce.

Nutrition

Serving: 1 | Calories: 330cal | Carbohydrates: 16g | Protein: 15g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 493mg | Sugar: 3g | Fiber: 1g | Calcium: 132mg | Iron: 2mg

Originally published March 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheeseburger Spring Rolls (Cheesecake Factory Copycat) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS TEXAS ROADHOUSE ROLLS RECIPE

• Iconic restaurant copycat you can make at home.
  
• Soft, fluffy, sweet, and buttery perfection.
  
• Budget-friendly and freezer-friendly.
  
• Perfect for holidays, weeknights, or Sunday dinner.
  
• They disappear fast, so better make a double batch!

Texas Roadhouse Rolls

Okay, y’all… let’s be real. The best darn thing about going to Texas Roadhouse isn’t the steak. It’s the basket of warm, buttery rolls they plop on your table before you even order. Am I right?

These rolls are soft, pillowy clouds with just the right touch of sweetness. Slather them with cinnamon honey butter, and they’re lick-the-plate good.

And once you make Texas Roadhouse dinner rolls at home, you’ll never look at plain dinner rolls the same way again.

Fair warning: these disappear faster than a basket at the restaurant, so maybe make two trays.

If you haven’t had enough of Texas Roadhouse yet, you should make these copycat Rattlesnake Bites next!

For more restaurant favorites you can make at home, check out our 10 Best Ever Copycat Fast Food Recipes — these are the ones our readers make over and over again.

INGREDIENT NOTES

• Yeast: Active dry yeast needs warm liquid (110-115°F) to activate. If the mixture doesn’t foam after 5 minutes, your yeast is dead. Time to start over! 
  
• Milk: Whole milk adds richness, but 2% works too. Avoid skim, which can make your Texas Road House rolls less tender.
  
• Honey: Gives a signature subtle sweetness and helps feed the yeast. Don’t skip it! Natural, pure honey with a low percentage of corn syrup and artificial sweeteners is ideal.
   
• Butter: Unsalted lets you control the salt, and using melted butter keeps the dough tender. Brush some on top to add golden shine.
  
• Flour: Start with 8 cups and add more as needed. Dough should pull away from the bowl sides but still feel soft and tacky.

VARIATIONS

Cinnamon Honey Butter Rolls: Whip softened butter with powdered sugar, honey, and cinnamon for the famous spread.

Whole Wheat Version: Swap half the all-purpose flour for whole wheat flour. Rolls will be slightly denser but still fluffy.

Garlic Herb Rolls: Add 1 tablespoon garlic powder and 2 teaspoons dried Italian herbs to the dough. Brush with garlic butter after baking.

Mini Sliders: Cut dough into smaller portions for slider buns. Perfect for party sandwiches!

SERVING SUGGESTIONS 

• Pair Texas Roadhouse rolls with Crockpot Cowboy Stew for the ultimate cozy dinner.
  
• Use them to mop up what’s left in your bowl of Hamburger Stew.
  
• Serve alongside copycat Olive Garden Chicken and Gnocchi for soup-and-bread night.
  
• Use them for holiday dinners with ham, turkey, or prime rib.
  
• Slather with cinnamon honey butter or maple butter for dessert-level indulgence.
  
• Enjoy with a glass of sweet tea or coffee for a Southern-style treat.

TEXAS ROAD HOUSE ROLLS FAQ

I’ve been making homemade rolls for over a decade, and let me tell you, these copycat Texas Roadhouse rolls are next-level.

The honey adds a subtle sweetness that feeds the yeast and gives the dough that pillowy lift.

The science here is simple: kneading develops gluten, which traps air bubbles, giving you that fluffy bakery texture.

And brushing them with butter while hot locks in moisture, so they stay soft even the next day (if they last that long).

I’ve tested this recipe for Texas Roadhouse dinner rolls countless times, and this is as close to the restaurant basket as it gets.

TOOLS NEEDED

• Stand Mixer with Dough Hook: Makes kneading easier, but you can also do it by hand.
  
• Large Mixing Bowl: For rising the dough.
  
• Rolling Pin: To shape the dough evenly.
  
• Baking Sheets: 2 rimmed sheets, buttered for best flavor.
  
• Pizza Cutter or Sharp Knife: For cutting uniform rolls.
  
• Pastry Brush: For brushing on melted butter.

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Bread Recipes

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Texas Roadhouse Rolls (Copycat) + Video

Texas Roadhouse Rolls are soft, fluffy, and buttery. The famous sweet dinner rolls you love, made easy at home with this copycat recipe!

Course Bread

Cuisine American

Method Oven

Prep Time 1 hour hour 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 48 Rolls

Calories 113cal

Author Donna Elick

Ingredients

• 4 1/2 teaspoons active dry yeast two packets
• 2 1/2 cups warm milk 110°F to 115°F
• 1/2 cup good honey
• 6 tablespoons unsalted butter melted and divided
• 2 large eggs room temperature
• 1 tablespoon kosher salt
• 8 to 9 cups all-purpose flour
• 2 tablespoons unsalted butter

Instructions

• Activate the Yeast: In the bowl of a stand mixer, combine 4 1/2 teaspoons active dry yeast, 2 1/2 cups warm milk, and 1/2 cup good honey. Stir gently to dissolve. Let sit until foamy and aromatic, about 5 minutes.
• Form the Dough: Add 6 tablespoons unsalted butter, 2 large eggs, and 4 cups of the 8 to 9 cups all-purpose flour. Mix on low with the dough hook until smooth. Gradually add remaining flour and 1 tablespoon kosher salt until dough comes together, tacky but not sticky. Knead in the mixer for 7–9 minutes.
• First Rise: Turn dough onto a lightly floured board and knead a few turns by hand. Place in a large greased bowl, turning once to coat. Cover with a damp cloth and let rise in a warm spot until doubled in size, about 1 hour.
• Prepare Baking Sheets: Brush 2 rimmed baking sheets with 2 tablespoons unsalted butter.
• Shape the Rolls: Punch down dough and roll into a large rectangle about 1-inch thick. Cut into 48 equal pieces (6 rows by 8 rows). Place rolls on the prepared baking sheets, spacing them 1/2–1 inch apart. Cover and let rise until nearly doubled, 45–60 minutes.
• Bake: Preheat oven to 350°F. Bake both pans for 12–15 minutes, until golden brown.
• Finish: Brush rolls immediately with the remaining melted butter. Serve warm.

Video

Notes

Dough Consistency: The dough should be tacky, not sticky. If it clings to your fingers, add flour 1 tablespoon at a time until it’s just tacky.

Warm Rise Tip: A warm kitchen helps dough rise faster. If your kitchen is chilly, briefly warm your oven to 100–125°F, turn it off, and place the covered dough inside until doubled.

Make-Ahead: Shape rolls, cover tightly, and refrigerate up to 24 hours before baking. Let them come to room temp and rise before baking.

Freezing: Freeze baked rolls in airtight bags for up to 2 months. Thaw overnight and warm in the oven at 300°F for 10 minutes.

Reheating: Wrap rolls in foil and reheat in a 325°F oven for 8–10 minutes to restore that soft, fluffy texture.

Nutrition

Serving: 1 | Calories: 113cal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 166mg | Sugar: 3g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

Originally published October 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Texas Roadhouse Rolls (Copycat) + Video appeared first on The Slow Roasted Italian.

If you want to make this crock pot cheesecake extra sweet, drizzle some homemade Caramel Sauce over the top just before serving.

New recipes like this are the best! I love that simple ingredients are needed only to create the perfect creamy cheesecake. And in the crockpot? It’s true! 

You can literally make the perfect homemade cheesecake recipe in the best way, all by using a slow cooker. 

It’s literally like nothing that you’ve ever bought from the grocery store. 

This easy cheesecake recipe is a game-changer when it comes to dessert time. 

One bite of this creamy New York cheesecake topped with fresh berries, and it’s all over from here. 

And I say this with full confidence, knowing that I’ve made a ton of incredible cheesecake recipes over the years. 

I was MORE than impressed with how this creamy cheesecake recipe turned out, and honestly, it’s become my go-to cheesecake recipe because of the simplicity and how good it tastes fresh AND the next day. 

It’s safe to say that the creamy texture makes this my personal favorite – and most people who try it agree! 

It’s a good thing that it can feed a crowd, because people will definitely be gobbling it up and asking for more! 

Ready to get started? Follow the recipe card below to get started making the creamiest cheesecake, ever! 

Creamy Cheesecake

Enjoy a delicious, sweet cheese cake without all the fuss by making it in your crockpot! No more stressing out over not opening the oven door to check on it! 

Would you like to make a cheesecake that doesn’t require baking? Try my peanut butter cheesecake for a no-hassle cheesecake recipe!

Try some more baking in a slow cooker with this Peach Cobbler recipe. You can make it with fresh, frozen, or canned fruit.

Or make one of my Best Ever Cheesecake Salads for when you want that rich, tangy flavor in just a few minutes!

How To Make Sweet Cheese Cake In A Crock Pot

First, make the crust from crushed graham crackers and melted butter. It’s faster in a food processor, but you can easily do it by hand if needed. 

I love using a classic graham cracker crust because it’s the perfect balance of texture and flavor. 

Mix together the filling ingredients until smooth. Then, press the crust into your cake pan and smooth the filling over the top.

Cook just until set, then turn off the slow cooker and leave covered for another hour. 

Your creamy cheesecake will finish baking from the residual heat, and then you can place it in the fridge to cool. You’ll have a crack-free cheesecake in no time at all! 

Slow Cooker Cheesecake Tips and Tricks

• Always use high heat. The temperature difference between low temperature and high is the same, but using the High setting means it reaches that temperature faster. 
  
  Unless a recipe says otherwise, the High setting is the best choice for creamy cheesecake.
• Does it need a water bath? Because the lid collects moisture while cooking, it creates the perfect steamy environment to prevent any cracks. 
  
  There’s no need to use special racks or add additional water to the bottom.
• Keep it covered. Moisture will escape any time you remove the lid, so leave it on until you’re ready to check for doneness.
• When is it done? Usually, you’ll know your slow cooker baked cheesecake is done when the edges are set and there’s just a slight jiggle to the center. 
  
  In this case, turn off your crockpot when the center no longer looks wet and shiny.

Choosing The Right Pan Size

This crock pot cheesecake recipe fits perfectly in an 8” cake pan. Just line it with enough foil to hang over the sides so it’s easy to lift out once set.

For smoother edges, use an 8” springform pan. 

Because they tend to be a little thicker, I recommend testing an empty pan in your slow cooker first to make sure it will fit.

To make this sweet cheese cake recipe in a 6” pan instead, reduce all of the ingredients by a third.

Crock Pot Cheesecake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Crock Pot Creamy Cheesecake Recipe + Video

This crock pot creamy cheesecake is delicious, sweet, and perfectly fluffy! Make this recipe for a no fuss dessert with only 6 ingredients.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 693cal

Author Donna Elick

Ingredients

• 18 honey graham crackers 2 packages
• 10 tablespoons butter melted
• 24 ounces cream cheese 3 8-ounce bricks, room temperature or softened
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

Instructions

• Add the graham crackers to the bowl of a food processor. Run until graham crackers are finely ground. With the machine running, slowly pour in the melted butter.
• Add the cream cheese to the bowl of the stand mixer. Pour the sugar over top, then cream together at medium speed.
• Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Mix in the vanilla and flour until just incorporated.
• Tear off two sheets of aluminum foil, approximately 16” long. Fit inside the cake pan, making sure to get it as tight to the pan edges as possible. Do the same with the second piece of foil, perpendicular to the first. The pan should be completely lined with foil, with overhang all the way around. Press the overhang along the sides.
• Pour the buttered graham cracker mixture into the prepared pan. Press the mixture evenly in along the bottom. If desired, you can also press it up the sides.
• Pour in the cheesecake filling and spread to the edges. Tap on the counter top a few times to release any air bubbles.
• Place pan in slow cooker. Cook on HIGH for 3 hours. Turn slow cooker off and leave covered for another hour. Transfer to fridge to cool for at least 4 hours or overnight.
• To remove from pan: Unfurl foil from the sides of the pan. Gently pull up on opposite sides. Cake should slide out. Gently pull foil back from sides of cheesecake and transfer to serving plate.

Video

Nutrition

Serving: 1 | Calories: 693cal | Carbohydrates: 55g | Protein: 11g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 205mg | Sodium: 619mg | Sugar: 36g | Fiber: 1g | Calcium: 125mg | Iron: 2mg

Originally published April 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Crock Pot Creamy Cheesecake Recipe + Video appeared first on The Slow Roasted Italian.

I’m always in the mood for a good steak. And it’s true that a steak dinner can turn a bad day into a good day with just one bite. 

If you’re a fan of simple, juicy steak, this recipe is the perfect way to make that happen. 

And please don’t stress. Cooking steaks isn’t hard to do at all. The tips below on the recipe card will show you just how simple it is to cook the perfect steak, loaded with incredible flavor. 

I love that you can use any kind of steak with this flavorful dish, which makes it even more versatile! 

You’ll feel like Julia Child serving up this delicious steak dinner, without all the hard work! 

For a simpler take on stovetop steak, our Boneless Steak Recipe delivers a perfectly seared, juicy result with minimal ingredients and zero fuss.

Beef Steak with Red Wine Sauce

Beef is a regular at our dinner table, so it has to be good and it has to be simple. 

I particularly love throwing something fabulous together at the end of a long day. Who says you have to spend hours in the kitchen to enjoy a restaurant-worthy meal?

Seasoned with fresh rosemary and peppercorns, the red meat is seared on the stove and finished in the oven. 

While it rests, you can build a delicious red wine sauce with the pan drippings and your favorite bottle.

I also have recipes for cooking steak in the oven if you’d prefer!

Want more easy beef recipes? Make a mouthwatering chuck roast in the crockpot or smoker, or throw together some juicy French Dip sandwiches or this delicious corned beef and cabbage. 

Another favorite easy-but-looks-fancy dish is Cast Iron Balsamic Steak with Polenta and Roasted Tomatoes, or this steak Diane recipe.

To see us make beef steak with red wine sauce from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Steaks – I like to use filet of sirloin for this steak with red wine sauce recipe because it’s incredibly tender and looks particularly fancy on the plate. 
  
  Some other popular choices are filet mignon, ribeye steaks, and New York strip steaks. Any cut of steak will do. 
  
• Red Wine – You don’t need to splurge on a pricey bottle to make red wine sauce. It’s always best to go with something you enjoy drinking on its own. 
  
  This is my advice on the best wine for this recipe! 
  
  I prefer the flavor of Cabernet Sauvignon when making steak with wine, but Pinot Noir or Merlot are great alternatives. 
  
  You can literally use any bottle of red wine that you have at home to save yourself a trip to the store. 
  
• Fresh Herbs – Rosemary is a top choice for any red meat thanks to its woodsy flavor and intense aroma. Thyme is the best substitute.
  
  Finish with some flat-leaf parsley to brighten the whole dish. You can literally try a different way with herbs each time you make it. 
  
• Shallots – These have a milder, slightly garlicky flavor compared to onions. In a pinch, you could use red onion, but the onion flavor will come through stronger.
  
• Dijon Mustard – This adds some tangy, earthiness to beef steak in red wine sauce and helps balance all the flavors.
  
  If you really don’t like mustard, try balsamic vinegar or Worcestershire sauce instead.

Prep Ahead

• Bring steaks to room temp
• Preheat oven to 350°F
• Chop herbs and shallots
• Mince garlic

Kitchen Tools You Will Need

• Cast Iron Skillet – My top choice for any recipe that goes from stovetop to the oven! Your skillet needs to at least be oven-safe and not nonstick.
• Garlic Press – This is a necessary tool in any kitchen to add fresh minced garlic flavor.
• Tongs – Easiest way to flip steaks quickly and efficiently.

Tips and Tricks for the Best Beef Steak in Red Wine Sauce

• Warm steaks on the counter first. 

Removing the chill guarantees an even cook and prevents the meat from seizing when added to the hot skillet. 

Let it sit on the counter for about 20-30 minutes before getting started. They won’t come to room temperature, but this process is important to do for helping with cooking times. 

• Choose the right cookware. 

Cast iron guarantees an even sear without the risk of sticking. While stainless steel can handle the heat, it’s a little more finicky for beginner cooks.

• Use the same pan to make the sauce.

You want to keep all those flavorful bits left over from searing the steaks! 

There will be enough fat to saute the shallots and garlic, so you can swirl in the butter at the end for a silky finish.

• Let the steak rest! 

This is the secret to achieving tender, juicy bites of beef steak in red wine sauce. 

Because the meat will continue to cook as it rests, pull it from the oven as soon as it reaches the lower range of your desired temperature.

Serving Suggestions

For a steakhouse-worthy dinner at home, serve this steak over or alongside our fresh Arugula Salad Recipe — the peppery greens are a classic pairing.

A vegetable like green beans, bacon wrapped Brussel sprouts, or asparagus will help to balance out the rich flavor of beef steak in red wine sauce.

Add some cheesy roasted potatoes to round out the plate, and you’ve got an impressive homemade meal!

A personal favorite pairing with steak like this is a tangy mac and cheese. Coupled with some veggies and you’ve got a plate worth drooling over.

Internal Temps For Pan Seared Steak

If you aren’t confident with using touch to test for doneness, you can use a meat thermometer instead. 

Insert the probe through the side so the tip sits in the very center to get the most accurate reading.

• 135° – 140° = Medium-Rare steak
• 145° – 150° = Medium
• 150° – 155° = Medium-Well
• 160° – 165° = Well

Storing and Reheating Steak with Wine

Transfer leftover beef steak with red wine sauce to an airtight container, storing the liquid separately. Both will keep in the refrigerator for up to 3 days.

Return steak with red wine sauce to a skillet and simmer over low heat on the stove until everything is warmed through.

Red Wine Sauce Steaks FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Print

Pan Seared Beef Steak with Red Wine Sauce Recipe + Video

Beef Steak with Red Wine Sauce isn't just for special occasions! This restaurant-inspired dish is easy to make with one pan in 30 minutes!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 468cal

Author Donna Elick

Ingredients

• 4 filets of sirloin steaks cut 1 1/4 to 1 1/2 inches thick
• 1 tablespoon olive oil
• 2 tablespoons fresh rosemary fine chopped, divided
• 2 tablespoons cracked peppercorn blend
• 2 teaspoons kosher salt
• 1/4 cup shallots diced
• 4 cloves garlic minced
• 1 cup cabernet sauvignon red wine
• 1 tablespoon Dijon mustard
• 2 tablespoons butter
• 3 tablespoons parsley chopped
• Salt and pepper to taste

Instructions

• Place steaks on the countertop for 30 minutes or so to take the chill off them.
• Preheat oven to 350ºF.
• Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl.
• Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 – 10 minutes for medium rare or until steaks reach desired doneness. Remove steaks from the pan and place on a plate. Allow steaks to rest.
• After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste.
• Pour sauce over the steaks. Serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 468cal | Carbohydrates: 9g | Protein: 51g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 1383mg | Sugar: 1g | Fiber: 2g | Calcium: 108mg | Iron: 5mg

Originally published August 2014, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pan Seared Beef Steak with Red Wine Sauce Recipe + Video appeared first on The Slow Roasted Italian.

This is a MUST make recipe for game day. Cheesy appetizers like this that people can grab and enjoy make the best party appetizer, ever. 

You’ll love how simple and easy it is to make these balls of mac using leftover macaroni from the night before! It’s seriously such an easy recipe and makes the perfect finger food. 

They’re the perfect size, they make a totally delicious appetizer, and that crisp coating has the perfect texture. What more could you want? 

The first time that you make this homemade macaroni bites recipe, you’ll be hooked. (and you’ll likely be whipping up a double batch!) 

The recipe card has all the important steps and ingredients listed below – it’s time to make this mac and cheese appetizer to see what the hype is all about! 

Fried Mac and Cheese Bites

Crunchy on the outside, gooey in the center, and loaded with cheese, these little bites of heaven are everything you could want in an appetizer or snack! 

You’ll need to prepare your mac and cheese ahead of time and chill it in the refrigerator before starting this recipe. 

This makes it much easier to roll into balls and hold its shape when frying.

It just makes sense to use my copycat version from Cheesecake Factory, but you can make fried macaroni and cheese with any of your favorite recipes too — as long as the pasta is elbow macaroni!

Try more crispy, fried delights with different fillings such as crab bites (another Cheesecake Factory recipe), fried zucchini sticks (a Carraba’s recipe), or Sicilian arancini, also known as Italian rice balls. Yum!!

Don’t sleep on the air fryer either. I use it to make a creamy & fried favorite, goat cheese balls!

Ingredient Notes and Substitutions

• Macaroni and Cheese – Use boxed, prepared, or homemade — as long it’s made with classic elbow noodles. (it’s a great way to use leftover pasta, too!) 
  
  Shells or straighter noodles (like Kraft) don’t hold together as well, and corkscrew pasta is too big.
  
• Panko Bread crumbs – Panko breadcrumbs are naturally crunchy thanks to the light and airy texture, and they crisp up even more when fried! 
  
  Feel free to experiment with different types of breadcrumbs, including seasoned varieties or regular breadcrumbs. 
  
• Eggs – Needed to help the breading stick to the surface. Whisk these really well so the whites and yolks are combined. This is easier if you let them warm on the counter for a bit first.
  
• Flour & Seasonings – All-purpose flour is perfect, and you can customize which seasonings you use. 
  
  I like to keep it simple with kosher salt, black pepper, and paprika — enough to boost the other flavors without taking away from the cheesy center. 
  
  However, you could easily use garlic powder, onion powder, cayenne pepper, chili powder, and even some Parmesan cheese to add to the flour mixture.
  
• Vegetable Oil – Perfect for all kinds of deep-fried foods due to its neutral flavor and high smoke point. Canola and sunflower oils are good alternatives as well. 
  
  You just need a good oil that can cook them to golden brown perfection. 

Tips to Make Copycat Cheesecake Factory Fried Mac and Cheese

• Chill pasta first, then freeze after each stage of assembling.

This requires a little planning ahead. I usually prepare my macaroni and cheese the night before and let it chill overnight in the refrigerator so it’s ready when I need it.

Once you form the balls, flash freeze them for about an hour to help them hold their shape. This will save you from a lot of work and frustration. 

After breading, freeze again for 30 minutes to help the coating stick and firm them back up.

• Work in batches.

Cook 3 to 5 macaroni balls at a time, depending on the size of your pot or deep fryer. 

There should be enough room for them to move around freely without bumping into each other. They need to cook in a single layer without overlapping. 

• Ensure the frying oil is consistently at the right temperature.

A deep fryer or candy thermometer will confirm that your pot of oil reaches 360°F for frying. But don’t think you’re done!

Leave the thermometer in the pot and keep an eye on it between batches. 

Oil temperature usually drops a bit when food is added, so bring it back up to temp before making the next round of fried mac and cheese bites.

• Move bites around frequently and drain well.

Use your slotted spoon or tongs to gently flip and rotate your Cheesecake Factory fried mac and cheese balls as they cook so that the high heat cooks them all the way. 

This ensures they brown evenly on all sides and that the cheese melts all the way in the center.

Then, transfer the bites to a paper towel-lined plate and let them sit for a few minutes. Any excess grease will drain off and the bites will cool enough for serving.

Prep Ahead

• Cook mac and cheese
• Roll into balls and freeze
• Heat frying oil

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper make freezing and clean up a breeze!
• Shallow Bowls for dredging
• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Candy Thermometer – Ensures your frying oil reaches the correct temperature.
• Tongs or Slotted Spoon to remove fried mac and cheese bites from the oil

Serving Suggestions 

Fried macaroni and cheese at Cheesecake Factory is served hot and crispy over creamy marinara sauce with a sprinkle of parmesan and some fresh parsley.

They’re also a hit for game-day snacking alongside cheeseburger spring rolls, buffalo blasts, buffalo wings, jalapeno poppers, and air fried pickle chips.  They’re literally the ultimate comfort food, so they pair with just about anything!

Plate yours up the same or serve the sauce on the side as a dip. These make a great snack or appetizer, but you could pair them with salad or veggies as a meal.

If you want to dip these bites into something, you could also dip them in some hot sauce, BBQ sauce, creamy mayo, chili sauce, or even some sriracha sauce for a spicy heat. 

Storing and Reheating Fried Macaroni and Cheese

While these are best served fresh, leftovers will keep for up to 3 days in the refrigerator when stored in an airtight container. 

You can also freeze them for 1-2 months for longer storage.

Reheat fried mac and cheese bites in the air fryer to get them hot and crispy again, or bake on a wire rack for 5-8 minutes at 400°F. 

If frozen, don’t thaw first — simply increase the cooking time by 5 minutes.

Fried Macaroni and Cheese Cheesecake Factory FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesecake Factory Recipes

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Copycat Cheesecake Factory Bang Bang Shrimp Recipe

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Fried Mac and Cheese Bites Recipe (Cheesecake Factory)

Fried Mac and Cheese Bites are a delightful twist on the classic dish, combining gooey pasta with crunchy breading into one poppable bite!

Course Appetizer

Cuisine American

Method Stovetop

Prep Time 1 hour hour 30 minutes minutes

Cook Time 7 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 15 fried mac and cheese balls

Calories 368cal

Author Donna Elick

Ingredients

• 6 cups prepared mac and cheese cold
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 eggs beaten
• 1 1/2 cups panko breadcrumbs
• vegetable oil for frying
• marinara sauce for serving
• Optional: chopped fresh parsley for garnish
• Optional: shredded parmesan cheese for garnish

Instructions

• Using clean hands, roll the prepared mac and cheese into large 2-inch balls. Place the mac and cheese balls onto a baking sheet lined with parchment paper.
• Place the baking sheet with the mac and cheese balls in the freezer for 1 hour to allow them to set and firm up.
• In a shallow dish, whisk together the flour, kosher salt, black pepper, and paprika until well combined.
• In another shallow dish, add the beaten eggs.
• In a third shallow dish, place the panko breadcrumbs.
• Remove the mac and cheese balls from the freezer. If needed, reshape them into balls.
• Dredge each mac and cheese ball into the flour mixture, shaking off any excess.
• Dip the floured mac and cheese ball into the beaten eggs, ensuring it is completely coated.
• Press the coated mac and cheese ball into the panko breadcrumbs, gently pressing to ensure it is fully covered. Repeat this process for all the mac and cheese balls.
• Once breaded, place the mac and cheese balls back onto the baking sheet and return them to the freezer for an additional 30 minutes. This helps the coating set and adhere better during frying.
• Heat vegetable oil in a deep fryer or large pot to 360°F (182°C).
• Fry the mac and cheese balls in batches for approximately 5-7 minutes, or until they turn golden brown and crispy. Move them around frequently while frying to ensure even cooking.
• Once fried, use a slotted spoon or tongs to remove the mac and cheese balls from the oil and transfer them to a paper towel-lined plate to drain excess grease.
• Serve the mac and cheese balls hot with marinara sauce for dipping. Optional: Garnish with chopped fresh parsley and shredded Parmesan cheese for added flavor and presentation.

Notes

Make sure the prepared mac and cheese is cold before rolling it into balls. This helps it hold its shape better during frying.

Freezing the mac and cheese balls at various stages (setting and after breading) helps them retain their shape and prevents the cheese from oozing out during frying.

Use a candy thermometer or deep fryer thermometer to ensure the oil reaches and maintains the correct temperature of 360°F (182°C) for frying.

Feel free to customize the seasoning in the flour mixture and experiment with different types of breadcrumbs for added flavor and texture.

Serve the mac and cheese balls immediately after frying while they are still hot and crispy for the best eating experience.

Nutrition

Serving: 1 | Calories: 368cal | Carbohydrates: 52g | Protein: 14g | Fat: 11g | Saturated Fat: 0.4g | Cholesterol: 33mg | Sodium: 859mg | Sugar: 0.4g | Fiber: 0.4g | Calcium: 154mg | Iron: 3mg

Originally published March 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Fried Mac and Cheese Bites Recipe (Cheesecake Factory) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHEDDAR BAY BISCUIT RECIPE

• Buttery, garlicky flavor just like the restaurant
  
• Quick 20-minute recipe from start to finish
  
• Fluffy centers with golden, cheesy tops
  
• Family-approved (these never last long!)
  
• The best copycat recipe for your Red Lobster cravings

Red Lobster Biscuits

Confession time… I used to ask to go to Red Lobster just for the cheddar bay biscuits.

Yep! I’d sit there ordering a chicken salad (because seafood and I are not friends). Trust me, I’ve tried it all, from shrimp and salmon to squid and octopus… and nope, not my thing. But the biscuits? That’s what I showed up for.

Once I cracked the code at home, I haven’t been back. Why would I when I can whip up this Red Lobster biscuit recipe in my own kitchen in less than 20 minutes?!

They’re fluffy, cheesy, garlicky little clouds of heaven that disappear faster than you can grab one. Pro tip: double the batch, because “just one” is not happening.

If you like these biscuits, our Air Fryer Cheese Scones are a personal favorite I like to mix and match with as dinner sides!

INGREDIENT NOTES

• All-Purpose Flour: No boxed mix in sight! Stick with standard flour for structure. Avoid bread flour… it makes biscuits too chewy.
  
• Unsalted Butter: Freshly melted butter flavors the dough and creates that iconic Red Lobster-style finish when brushed on top. If you only have salted butter, reduce the kosher salt in the dough to ¼ teaspoon.
  
• Cheddar Cheese: Use freshly shredded mild cheddar for the meltiest, fluffiest biscuits. Pre-shredded can work, but they won’t be quite as soft.
  
• Garlic Powder: The secret to that savory, addictive flavor. Fresh garlic can burn, so it isn’t recommended for this Red Lobster biscuit recipe.
  
• Kosher Salt: Divided between the dough and the finishing butter so flavor shines through without overpowering.
  
• Parsley: Dried parsley adds that signature touch, but fresh parsley works beautifully too.

VARIATIONS

Extra Cheesy: Add a handful of shredded mozzarella or Monterey Jack with the cheddar.

Spicy Kick: Stir in ½ teaspoon cayenne or a pinch of red pepper flakes. Or add some Pepper Jack cheese!

Fresh Herb Upgrade: Swap the dried parsley for 1 tablespoon of fresh parsley, thyme, or chives.

Garlic Butter Bombs: Double the garlic powder in both the dough and topping for bold garlic lovers.

Cheddar-Jalapeño: Stir in ¼ cup finely diced jalapeños for a Tex-Mex twist.

Bacon Cheddar: Fold in ½ cup cooked, crumbled bacon before baking.

Italian Style: Use mozzarella cheese, then stir dried Italian herbs into the butter topping.

SERVING SUGGESTIONS

• Seafood Pairing: Serve homemade cheddar bay biscuits with my copycat Red Lobster Shrimp Scampi for the full restaurant experience.
  
• Stew Side: Serve with hamburger stew and clean up every last drop.
  
• Comfort Food Combo: Pair with hearty beef soup (Chad’s favorite!) for a cozy dinner.
  
• Pasta Night: Try them with creamy baked ziti for the ultimate carb-lover’s meal.
  
• Quick Shortcut: Use Red Lobster biscuits as sandwich buns for mini sliders. Messy but oh-so good.
  
• Wine Pairing: A crisp Chardonnay balances the garlicky richness.

CHEDDAR BAY BISCUITS FAQ

I’ve been making copycat restaurant recipes for over a decade, and these biscuits were one of my earliest viral hits. The reason they work? It’s all about balancing fat and lift.

The melted butter in the dough coats the flour, limiting gluten development so the biscuits stay tender instead of tough.

Baking powder provides the rise, while whole milk and cheese keep them moist and flavorful.

Brushing the tops with garlic butter right out of the oven seals in that bakery-style sheen you crave. After thousands of batches, I can promise: these Red Lobster biscuits rival the real thing.

TOOLS NEEDED

• Large Mixing Bowl: For combining dry and wet ingredients.
  
• Whisk & Wooden Spoon: Whisk for dry ingredients, spoon for folding in cheese.
  
• Measuring Cups & Spoons: For accuracy.
  
• Baking Sheet & Parchment Paper: Prevents sticking and ensures even browning.
  
• Pastry Brush: Essential for brushing on that buttery garlic topping.

Enjoy!

With love, from our simple kitchen to yours. 

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Red Lobster Biscuits + Video

Copycat Red Lobster Biscuits are light and tender with a buttery, garlicky flavor. Make my copycat Cheddar Bay biscuit recipe in 20 minutes!

Course Bread

Cuisine American

Method Oven

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 18 rolls

Calories 182cal

Author Donna Elick

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 tablespoon garlic powder
• 1/2 teaspoon kosher salt
• 1 stick unsalted butter
• 1 cup whole milk
• 8 ounces shredded mild cheddar cheese
• 1/2 teaspoon dried parsley
• 1/2 stick unsalted butter
• 1/4 teaspoon salt

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• Add 1 stick unsalted butter of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
• In a large mixing bowl combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 tablespoon garlic powder and 1/2 teaspoon kosher salt. Whisk until well combined.
• Add melted butter and 1 cup whole milk and whisk just until flour is all wet, do not over mix.
• Add 8 ounces shredded mild cheddar cheese and fold in with a spoon.
• Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
• Meanwhile, melt 1/2 stick unsalted butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
• Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
• Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 182cal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 257mg | Sugar: 1g | Fiber: 1g | Calcium: 150mg | Iron: 1mg

Originally published October 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Red Lobster Biscuits + Video appeared first on The Slow Roasted Italian.

Can I just tell you that this is a crazy simple recipe! If you’re on the hunt for an easy meal that you can pair with any of your favorite sides, make this your main course choice! 

These bite-sized pieces of steak are tender, delicious, and an excellent choice for any steak lover. 

I’ve paired this with creamy mashed potatoes, sweet potatoes, french fries, zucchini noodles, air fryer potato wedges, baby potatoes, a fresh salad, and more. 

It’s a tender cut that any great side can pair with. In fact, my entire family prefers this recipe over strip steaks and even a cooked Ribeye steak because the little steak cubes are just so fun to eat! 

This is one of my go-to quick weeknight dinners or a REALLY easy recipe for a party appetizer. Choose a good steak, and start making these tasty bites! For the best results, see the printable recipe card at the bottom of the post! 

If you love a good skillet steak, our Boneless Steak Recipe is your go-to for a perfectly seared, juicy cut every single time.

Garlic Butter Steak Bites

As much as I love smoking all kinds of meat, I’m not always patient enough to wait hours and hours for it to be done. 

And let’s be honest… sometimes I just don’t have the time!

This recipe for garlic steak bites is the perfect solution to my craving dilemma. 

With a few simple ingredients and 15 minutes of my time, I can have a delicious meal on the table for any occasion.

Don’t be fooled — there is no shortage of flavor in this dish! Every bite is coated in savory garlic butter that’s infused with fresh thyme and rosemary. 

It’s a winning combination worthy of any gourmet steakhouse.

You can even make steak bites in the oven if you’d prefer! I have so many recipes to show you all ways to cook steak!

Speaking of… you’ll have to try my recipe for pan seared steak in red wine sauce or Steak Diane next!

Ingredient Notes and Substitutions

• Sirloin Steak – This cut is tender enough for good results while also being more affordable. 
  
  If budget is no concern, ribeye, New York strip steak, or filet mignon are fabulous alternatives and fancier choices. 
  
  Avoid tougher steak such as flank steak or skirt steak — they need more tenderizing and are better with marinades or when slow-cooked to try to make the tough steak less tough. 
  
• Olive Oil – My top choice for stovetop cooking! The flavor is subtle and it won’t burn with higher temperatures.
  
• Garlic – Minced or pressed will work here, but the cloves should be fresh either way.
  
• Salt & Pepper – I used Himalayan pink salt and freshly ground black peppercorns, but you can use whatever you have on hand. Steak seasoning is another great option for more flavor.
  
• Fresh Herbs – Thyme and rosemary are a dynamic duo when flavoring any red meat. 
  
  All you need are the leaves — gently pinch the top of each stem and slide your fingers toward the base to remove them in seconds!
  
  You can also try oregano or parsley instead. If you prefer to use dried herbs, simply use 1 teaspoon of each.

Tips and Tricks for Juicy Steak Bites with Garlic Butter

• Bring your steak to room temperature first.

If you go straight from the fridge to the pan, the muscle fibers will seize and cause the meat to become tough. This step also ensures a more even cook.

Go ahead and slice the meat while it’s still cold as it’s a bit easier. This will speed up the warming process too!

• Don’t skimp on seasonings!

Use plenty of salt and black pepper — it adds flavor and helps to tenderize the meat. I didn’t include an exact measurement because it’s best to go by sight. 

Just trust me when I say to season generously! You can also add fresh rosemary and chopped parsley as a topper to the small bite-sized pieces as they enhance the flavor of the final dish. 

• Cook in batches as needed.

This will depend entirely on the size of your skillet and how many steak pieces you end up with.

Avoid overcrowding the pan, which will cause your garlic steak bites to steam instead of sear. 

That means at least a finger-width between each piece! When in doubt, it’s better to have more space than you need than to try to squeeze more in.

• Get the best sear with two simple steps.

First, pat the steak dry before slicing. Removing any excess moisture is key to even browning.

Once you add the meat to the pan, don’t stir it!! Drop the pieces in one at a time to prevent clumping and ensure they are evenly spaced.

Leave them alone while they cook for a few minutes, then flip each piece individually with tongs. 

• Rest, rest, rest!

If there’s one thing you learn about cooking meat of any kind, it’s to let it rest before serving… and especially before slicing.

The extra time allows the meat to reach its final temperature, plus the juices will redistribute and the muscle fibers will relax a bit. 

All of that means the juiciest, most tender bites!

Prep Ahead

• Bring steak to room temperature
• Cut into bite-sized pieces
• Remove herb leaves from stem

Kitchen Tools You Will Need

• Large Skillet – Cast iron is the best choice for getting a nice crust on the meat. Stainless steel is the next best option, but nonstick won’t work for this garlic butter steak bites recipe.
• Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
• A Sharp Knife will slice up the steaks in no time with clean edges and no tearing.
• Garlic Press – A necessary tool in any kitchen to add fresh minced garlic flavor.

Serving Suggestions

Don’t forget to toss the steak bites with garlic butter so each piece is well coated. Plate with extra rosemary for a restaurant-worthy presentation.

This dish pairs well with so many different sides. Mashed potatoes or crispy potatoes, and roasted vegetables are a favorite, while a crisp garden salad keeps the meal on the lighter side.

Brussels sprouts also pair really well with these buttery steak bites. Any vegetable side will be great options that you can’t go wrong with. 

Looking to impress? Serve garlic butter steak bites with pan-seared shrimp or succulent lobster tails for an elegant surf and turf meal. Talk about an impressive steak dinner! 

Storing and Reheating Garlic Steak Bites

Transfer cooled leftovers of this delicious recipe to an airtight container and refrigerate for up to 3 days. Since these are best hot from the skillet, I don’t recommend freezing.

Warm garlic butter steak bites over low heat on the stovetop until warmed through. 

You can also heat them in the oven, but avoid the microwave as it will make the meat tough and dry.

Garlic Butter Steak Bites Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Steak Recipes

Chipotle Steak Copycat Recipe

Juicy Air Fryer Steak Recipe with Herb Butter

Pan Seared Beef Steak with Red Wine Sauce Recipe + Video

Perfect Grilled Ribeye Steak + Video

Print

Easy Garlic Butter Steak Bites (Skillet Recipe)

There are few dishes more versatile than Garlic Butter Steak Bites! Easy to prepare on busy weeknights, yet elegant enough for dinner guests.

Course Main Course

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6

Calories 400cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 1 1/2 pounds sirloin steak cut into bite-sized pieces
• salt and black pepper not an exact amount here, but season generously
• 2 tablespoons olive oil
• 6 cloves garlic minced or pressed
• 4 tablespoons salted butter
• 1/2 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves minced
• More fresh thyme and rosemary for garnish optional

Instructions

• Season the steak pieces with salt and black pepper.
• Heat olive oil in a skillet over medium-high heat. Add the steak to the skillet and cook for 2-3 minutes on each side until they reach your desired level of doneness. Use tongs to flip the pieces.
• Remove the steak from the skillet and set it aside on a plate.
• Add the butter to the skillet and allow it to melt, then add thyme, rosemary, and garlic. Stir until fragrant, about 30 seconds.
• Return the cooked steak bites to the skillet and toss them in the garlic herb butter for to coat evenly.
• Remove from heat and garnish with fresh rosemary if desired.

Notes

I used Himalayan pink salt and fresh ground peppercorns to season the steak, but regular white salt and ground pepper are just fine. You can also use steak seasoning instead.

Don’t skimp on the seasoning. Make sure to season the steak bites generously with salt and pepper before cooking. This enhances the flavor of the meat and helps to tenderize it.

If you only have unsalted butter, just add a pinch of salt when you make the butter sauce.

Avoid overcrowding the skillet when cooking the steak bites. Cook them in batches if needed to prevent steaming and ensure proper searing.

Just use the leaves of the thyme and rosemary, no stems. The leaves are easily removed by holding the top end of the thyme, and then gently sliding your thumb and forefinger down towards the base of the stem. It works the same on a sprig of rosemary.

Nutrition

Serving: 1 | Calories: 400cal | Carbohydrates: 2g | Protein: 38g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 134mg | Sodium: 188mg | Sugar: 0.1g | Fiber: 0.3g | Calcium: 64mg | Iron: 3mg

Originally published March 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Garlic Butter Steak Bites (Skillet Recipe) appeared first on The Slow Roasted Italian.