You smell it before you even see it. Warm chile, cumin, a little smoke, and the whole house finds a reason to wander through the kitchen.

We call it Refried Bean Casserole around here, and in ten years it has never once made it back to the fridge on a night we had people over.

Twenty minutes, one pot, and the thing that makes it scoop like that is sitting in a can in your pantry right now.

Why You’ll Love This One

• Twenty minutes start to finish on the stovetop.
• Three pounds of seasoned beef, so this ground beef dip eats like dinner instead of a snack.
• One batch feeds us all week, and it’s still good on day four.

I batch cook once a week, and lately this goes into the fridge every single time alongside our Mexican Crack Chicken. Then everybody takes it and does whatever creates whatever lunch or dinner they want with it.

Chad turns his into nachos. Although honestly, half the time he doesn’t even bother, he just puts it in a bowl and eats it with a spoon. Sassy makes herself a burrito or a taco.

I’ve made it well over a hundred times, and Sassy has loved it since she was little. She makes it herself now and still asks me to make it anyway. That’s the part that gets me. She says it tastes better when Mom makes it. {{{gush}}}

When company comes, I go straight to bean dip nachos. We love, love, love this recipe.

Mashed pinto beans are mostly starch, and starch granules swell up to thirty times their size in a hot, wet pot, tangling into a mesh that thickens everything around them.

So one can suspends three pounds of beef and all the fat it renders, which is why this warm bean dip holds on a chip instead of sliding off it.

That mesh does the exact job cream cheese does in every other hot bean dip out there.

Bean Dip with Ground Beef

Three pounds of it, cooked down and seasoned in the same pot.

A bean dip with ground beef in it behaves nothing like a refried bean dip built on cream cheese, and that’s why my family eats this ground beef dip as a meal more often than a snack.

Bean Dip Recipe Ingredient Notes

Mexican seasoning blend: Our Homemade Mexican Spice Blend is the whole personality of this dish.

Ground beef: 88% lean leaves the perfect amount of dripping in the pan but. Anywhere from 85 to 90 works.

Refried beans: I use Rosarita Spicy Jalapeno. Plain ones make a milder refried bean dip, and either way they are what turns this into a ground beef dip you can scoop.

What Do You Serve With This Bean Dip Recipe?

Chips and Fritos Scoops first, then pico, guacamole, sour cream, and lime so everyone builds their own.

• In a bowl with chips. Cheese and guacamole on top, no plate, no assembly. This is how Chad eats the refried bean dip most nights.
• Sheet pan nachos. Chips on the tray, spoon it over, more cheese, under the broiler. See our Sheet Pan Baked Nachos with Ground Beef.
• Tacos, tostadas, and quesadillas. Soft flour, hard shells, a flat crispy tostada, or just cheese and a hot pan.
• Loaded sweet potatoes. Split, fluffed, and spooned full.

Set our Chunky Guacamole and Baked Queso Dip beside it, or make our 7 Layer Mexican Bean Dip for the cold one.

Refried Beans Casserole FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Casserole Recipes

Easy Low Carb Keto Cheesy Meatball Casserole Recipe

Easy Layered Chicken Enchilada Casserole + Video

Cheesy Hamburger Casserole (Easy Recipe) + Video

Baked Egg Casserole + Video

Print

Bean Dip Recipe (Refried Bean Casserole)

This Bean Dip Recipe is ready in 20 minutes on the stovetop, no oven needed. Seasoned ground beef makes it hearty enough to call dinner.

Course Appetizer

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 270cal

Author Donna Elick

Ingredients

• 3 pounds 88% lean ground beef
• 1 tablespoon kosher salt
• 2 tablespoons Mexican seasoning blend store-bought or homemade (blend recipe in Donna’s Notes)
• 16 ounces spicy jalapeno refried beans (1 can, about 1 3/4 cups)
• 8 ounces shredded Mexican cheese blend (about 2 cups)

For Serving (optional)

• 1 cup pico de gallo store-bought or homemade
• 2 ounces queso fresco or cotija cheese, crumbled (about 1/2 cup)

Instructions

• COOK THE BEEF: Set a 5-quart or larger Dutch oven over medium-high heat. Add 3 pounds 88% lean ground beef and 1 tablespoon kosher salt. Cook for 10 to 12 minutes, breaking the beef into very small crumbles with a wooden spoon as it cooks. Small crumbles make the finished casserole easy to scoop with a chip and spread in a tortilla. This is taco meat, so cook it just until it is done and keep the crumbles soft. The salt pulls juice out of the beef, so the pot looks a little watery early on, and that is exactly right. It is done when every crumble is cooked through with no pink left. Tilt the pot, and if more than about 2 tablespoons of grease pool in the bottom, spoon the extra into a heatproof bowl.
• STIR IN THE SEASONING AND BEANS: Sprinkle 2 tablespoons Mexican seasoning blend over the beef and stir for about 1 minute, until every crumble is coated in red and a warm chile and cumin aroma rises from the pot. Add 16 ounces spicy jalapeno refried beans (1 can, about 1 3/4 cups) and stir for 2 to 3 minutes. The thick beans soften and melt into the beef until the mixture looks even, with no pockets of plain beans left. Scrape the bottom of the pot as you stir so the beans stay creamy and the pot stays clean.
• MELT IN THE CHEESE: Turn off the heat and slide the pot to a cool burner. Stir in 8 ounces shredded Mexican cheese blend (about 2 cups) for about 30 seconds, just until the cheese is streaked all through the beef. Stop when you see soft, gooey pockets of cheese throughout. Off the heat, the cheese melts just enough to leave those gooey pockets all through the casserole.
• SERVE: Spoon the casserole into a large serving dish, such as a 9×13-inch baking dish. Top with 1 cup pico de gallo and 2 ounces queso fresco or cotija cheese, crumbled (about 1/2 cup). Serve it warm as a dip with tortilla chips, spooned into warm flour or corn tortillas, over white rice, or piled on chips as the base for nachos.

Notes

MEXICAN SEASONING BLEND: Stir together 1/4 cup New Mexico chile powder, 2 tablespoons ground cumin, 2 tablespoons smoked paprika, 1 tablespoon dried oregano leaves, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons crushed red pepper flakes, and 1 teaspoon cayenne pepper in a pint-size mason jar. Seal the jar and shake it for about 30 seconds, until the color is one even brick red with no pale streaks of garlic or onion powder. This makes about 3/4 cup, which is enough for 6 casseroles. Store it sealed in a cool, dark cabinet, where it tastes its boldest for about 6 months. This is a smaller batch of our Homemade Mexican Spice Blend.

STORAGE: Refrigerate leftovers within 2 hours of cooking, either in a lidded casserole dish or spooned into airtight containers. Donna splits each batch between two lidded casserole dishes, one for the table and one straight into the refrigerator for the week. It tastes best within 3 days and is safe to eat for up to 4 days. A tight cover keeps the top soft and creamy.

REHEATING: Eat it cold straight from the refrigerator or warm it up. For single portions, microwave in a covered bowl for 1 to 2 minutes, stirring halfway. On the stovetop, warm it in a skillet over medium-low heat with a splash of water, stirring often. For a full dish, cover with foil and bake at 350 degrees F for 20 to 25 minutes, until hot in the center (165 degrees F).

FREEZING: Freeze cooled portions in airtight freezer containers. It is at its best within 1 month and safe to eat for up to 3 months, with the cheese turning a little grainy the longer it sits. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: Donna uses Rosarita Spicy Jalapeno Refried Beans. For a milder casserole, use plain refried beans. A bag of shredded Mexican or fiesta blend cheese is the grab-and-go choice, and shredded cheddar or Colby works too. Any ground beef from 85 to 90% lean works, and 88% leaves just a little grease to spoon off. For a salty, briny bite, stir in a small can of sliced black olives, drained, along with the cheese. The pico de gallo can be chopped earlier in the day and kept in the refrigerator until serving.

SCALING: For a half batch, use 1 1/2 pounds 88% lean ground beef, 1 1/2 teaspoons kosher salt, 1 tablespoon Mexican seasoning blend, 8 ounces spicy jalapeno refried beans (half a can), and 4 ounces shredded Mexican cheese blend (about 1 cup), and cook it in a large skillet. To feed a crowd, keep the recipe as written and add 1 more pound of ground beef, 4 more ounces of shredded Mexican cheese blend (about 1 cup), and about 2 1/4 teaspoons more seasoning blend. That stretches it to about 18 servings.

HOMEMADE OPTIONS: The blend in Donna’s Notes is a smaller, modified batch of our Homemade Mexican Spice Blend 

Top the casserole with our Homemade Pico de Gallo. Link to both in the post.

Nutrition

Serving: 1 | Calories: 270cal | Carbohydrates: 8g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 1041mg | Sugar: 2g | Fiber: 4g | Calcium: 179mg | Iron: 5mg

Originally published June 2024, updated and republished September 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 Bean Dip Recipe with Ground Beef (Refried Bean Casserole) appeared first on The Slow Roasted Italian.

QUICK ANSWER 

Trimming a whole brisket is all about removing the hard fat, thinning the fat cap to about ¼ inch, and shaping the meat so it cooks evenly.

You don’t need fancy tools. You don’t need butcher-level skills. You just need to know what to look for… and what to leave alone.

Learning how to trim a beef brisket can feel like a lot. Big piece of meat. Sharp knife. No clear lines.

But once you understand what you’re looking for? It all comes into focus real fast. You stop guessing and start recognizing.

And suddenly… it’s just part of the process.

BEFORE YOU START

Don’t pick up a knife just yet… let’s get oriented.

A whole packer brisket has two parts:

• Flat: Leaner, more uniform, slices nicely
  
• Point: Thicker, fattier, more flavorful

Between them is a thick, hard layer of fat. That’s the problem area.

On top, you’ve got the fat cap… which we’re keeping, just not all of it.

If it feels soft, it’ll render. If it feels hard and waxy, it won’t.

WHY TRIMMING MATTERS

This isn’t about making it pretty. It’s about cooking it right.

• Even thickness = even cooking
  
• Less hard fat = better texture
  
• Proper fat cap = better bark

Skip the trimming step, and you’ll fight it the whole way through cooking.

TOOLS YOU NEED

Keep this simple.

• Sharp Boning Knife: Or any sharp knife, honestly. I use Wusthof.
  
• Large Cutting Board: Something sturdy that won’t slide around.
  
• Paper Towels: For grip.

That’s it. No gadgets. No nonsense.

STEP-BY-STEP: HOW TO TRIM A BRISKET

STEP 1: START WITH COLD BEEF

Take it straight from the fridge.

Cold fat is firm. Firm fat is easier to cut.

STEP 2: IDENTIFY THE SIDES

Flip it over.

You’re looking at:

• Meat side
  
• Fat cap side
  
• The seam between point and flat

Take a second here. This matters.

STEP 3: REMOVE THE HARD FAT 

Find the thick, waxy fat between the muscles. This is the deckle.

It will feel:

• Firm
  
• Dense
  
• Almost like candle wax

Start trimming it out carefully.

Don’t dig into the meat… just follow the seam.

STEP 4: TRIM SILVER SKIN

Still on the meat side. 

Look for thin, shiny membrane. Slide your knife just under it and remove in strips.

This part doesn’t break down during cooking.

STEP 5: CLEAN UP THE EDGES

Now look at the shape.

You’ll see:

• Thin flaps
  
• Ragged edges
  
• Uneven corners

Trim those off. They’ll burn or dry out anyway.

STEP 6: REMOVE THE “MOHAWK”

On the point, there’s often a raised strip of meat. That’s the “mohawk.”

Trim it down so it matches the rest of the brisket.

Doing so helps everything cook evenly.

STEP 7: TRIM THE FAT CAP

Flip the meat fat-side up. Now we shape.

Trim the fat cap down to about:

👉 ¼ inch across the surface

Not zero.

Not thick.

Even.

STEP 8: FINAL SHAPE CHECK

You’re looking for:

• Smooth edges
  
• Even thickness
  
• No hard fat pockets

It doesn’t need to be perfect.

It just needs to cook evenly.

BEFORE & AFTER

For you visual learners figuring out how to trim a brisket. This is where it clicks.

One is bulky and uneven. 

The other is clean, balanced, and ready to cook.

That’s the goal.

COMMON MISTAKES

This is where most people get tripped up when first learning how to trim a whole brisket.

• Not removing hard fat
  → It will not render. Ever.
  
• Taking off too much fat
  → You’ll lose moisture and flavor
  
• Trimming warm brisket
  → Slippery, messy, harder to control
  
• Leaving thin edges
  → They overcook fast
  
• Obsessing over perfection
  → This is cooking, not surgery

WHAT TO DO NEXT

Now that your beef brisket is trimmed… It’s time to move on to seasoning.

And then cooking it low and slow until the meat is falling apart because it’s so tender and juicy.

Recommended next steps:

• How to Smoke a Brisket
  
• Sweet BBQ Dry Rub
  
• How to Make Beef Tallow
  
• Slow Cooker Beef Brisket (Homemade BBQ Sauce)
  
• Brisket Burnt Ends

FAQ

QUICK REFERENCE

• Start cold
  
• Remove hard fat
  
• Trim silver skin
  
• Clean edges
  
• Remove mohawk
  
• Trim fat cap to ¼ inch
  
• Keep it even

FINAL NOTE

You’re not trying to win a competition here.

You’re trying to cook a brisket that:

• cooks evenly
  
• tastes incredible
  
• and doesn’t fight you the whole time

And that starts right here. Learning how to trim a beef brisket for smoking (or any other slow-cook method) will pay off in spades. 

You’ll know exactly what you’re looking at and exactly how to adjust if the butcher got a head start.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Brisket Recipes

Perfect Smoked Brisket (Easy 3 Ingredient Recipe)

Brisket Burnt Ends (How to Make on Pellet Smoker)

Texas Twinkies

Slow Cooker Beef Brisket Recipe + Video (Homemade BBQ Sauce)

Print

How to Trim a Whole Brisket

Learn How to Trim a Brisket with our simple guide, complete with visuals and common mistakes, plus the best way to cook it when you’re done!

Course Main

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 -12 (based on a 12 to 16 pound brisket)

Calories 351cal

Author Donna Elick

Ingredients

• 1 whole packer brisket, 12 to 16 pounds

Instructions

• PREP BRISKET: Remove 1 whole packer brisket, 12 to 16 pounds from packaging and pat dry with paper towels. Place it on a large cutting board with the fat cap facing up.
• FLIP AND LOCATE FAT: Turn the brisket so the meat side is facing up. Locate the hard fat layer between the point and flat. This fat will feel firm and waxy.
• REMOVE HARD FAT: Using a sharp knife, carefully trim away the hard fat layer, removing as much as possible without cutting into the meat.
• TRIM SILVER SKIN: Still working on the meat side, remove any silver skin by sliding the knife just under the membrane and trimming it away in thin strips.
• SHAPE BRISKET: Trim thin edges and ragged pieces from the brisket. Round the corners slightly and remove the small “mohawk” piece from the point so the brisket cooks evenly.
• TRIM FAT CAP: Flip the brisket so the fat cap is facing up. Trim the fat down to an even layer about ¼ inch thick across the entire surface.
• FINAL CHECK: Check that the brisket has an even fat cap, smooth edges, and no large hard fat pockets remaining.
• READY TO COOK: The brisket is now ready for seasoning and cooking.

Notes

Make-Ahead: Trim the brisket up to 1 day ahead. Store covered in the refrigerator until ready to cook.

Storage: Keep trimmed brisket refrigerated for up to 3 days before cooking.

Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before use.

Pro Tip: Trim while the brisket is cold. Cold fat is firm and much easier to cut cleanly.

Waste Tip: Save the trimmings. Fat can be rendered into beef tallow and meat scraps can be used for chili, tacos, or burgers.

Nutrition

Calories: 351cal | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 179mg | Calcium: 11mg | Iron: 4mg

Originally published 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 How to Trim a Brisket appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS GATSBY SANDWICH RECIPE

• Ready in 25 minutes but tastes like a diner masterpiece
  
• That spicy-tangy sauce… you’ll want it on everything
  
• Layers on layers of flavor and texture
  
• Perfect for busy nights, hungry teens, or “I deserve something fun” dinners

Gatsby Sandwich

Okay, listen… this sandwich is a moment. I swear the first time I made it, I took a bite and just stood there like, “Well, hello, chaos queen.” 

But first… what is a Gatsby sandwich? It’s a sub sandwich stuffed with crispy fries, sauce, and as many fillings as you can cram in there. Seriously, there are probably hundreds of combinations to try.

I’ve come up with the best one (in my humble opinion), and you’ll see why after that first bite!

Warm beef, crispy fries, melty cheese. Think… sandwich-of-your-dreams. And that sauce?? Don’t even get me started. I drizzle it like I’m an artist.

Make it, eat it, get messy. This is not a white-shirt meal, friends. I mean, I don’t wear white shirts for any meals….  I know myself better than that!

INGREDIENT NOTES

• Roast Beef: Deli-sliced works great, but go thicker if you want a heartier bite.
  
• American Cheese: Melts like a dream. Cheddar works, but it won’t be as oozy.
  
• Sriracha: Gives heat and tang, but you can swap in any chili sauce you love. Reduce the amount for a less spicy spread.
  
• French Fries: Use thicker cuts if you want fries that stay sturdy in this Gatsby sandwich.
  
• Submarine Rolls: Look for soft, slightly chewy rolls. If they’re too crusty, everything will explode out.

VARIATIONS 

Chicken Version: Swap the roast beef for sliced rotisserie chicken.

Extra Spicy: Add more sriracha or a pinch of cayenne to the sauce.

Cheesy Melt: Pop the assembled Gatsby sandwich (minus the fries) under the broiler for 30 seconds to melt the cheese even more.

Veggie Style: Replace roast beef with sautéed mushrooms and peppers.

Garlic Aioli Sauce: Swap the mayo-sriracha mixture for a garlicky mayo if heat isn’t your thing.

Crunch Factor: Add kettle chips instead of fries for potato flavor with extra texture.

SERVING SUGGESTIONS 

• Top with our crispy oven fries for the full Gatsby experience.
  
• Add a tall glass of lemonade for a bright, refreshing sip.
  
• Pair this Gatsby sandwich recipe with creamy macaroni salad.
  
• Serve with a side of fried pickle chips for balance.
  

SOUTH AFRICA GATSBY SANDWICH FAQ

I’ve made a lot of sandwiches in my life, and here’s what I’ve learned: the magic is always in the layering.

Hot next to cold, crunchy next to soft, salty next to tangy… your taste buds want a roller coaster, not a flat road. 

The South Africa Gatsby sandwich checks every box. The vinegar in the sauce brightens the beef, the fries soak up the drippings like champs, and the lettuce gives that fresh bite you absolutely need. 

It’s messy in all the right ways, which to me is the sign of a great sandwich.

TOOLS NEEDED

• Rimmed Baking Sheet: For broiling the rolls without making a mess.
  
• Medium Skillet: To caramelize those onions to perfection.
  
• Cutting Board + Sharp Knife: For slicing the lettuce and tomatoes thinly.
  
• Small Mixing Bowl: Just for the sauce.
  
• Tongs or Spatula: For layering the hot ingredients safely.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sandwich Recipes

Chicago Italian Beef Sandwiches (Slow Cooker Recipe) + Video

Crispy Chick-Fil-A Chicken Sandwich Copycat Recipe

Breaded Pork Tenderloin Sandwich (Best Iowa Recipe)

Hook and Ladder Firehouse Subs Copycat Recipe + Video

Print

Gatsby Sandwich

Try a Gatsby Sandwich, stuffed with roast beef, melty cheese, french fries, caramelized onions, and a tangy sriracha-mayo spread. YUM!!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 sandwiches

Calories 618cal

Author Donna Elick

Ingredients

Sauce

• 1/4 cup mayonnaise
• 2 tablespoons sriracha sauce
• 2 teaspoons white vinegar
• 1/2 teaspoon paprika

Sandwich

• 4 submarine rolls
• 4 tablespoons extra virgin olive oil divided
• 1 medium white onion thinly sliced
• 1 pound sliced roast beef
• 1/2 head iceberg lettuce thinly sliced (about 4 cups)
• 1 large tomato sliced
• 1/2 cup sliced pickles
• 12 slices American cheese
• 2 to 3 cups cooked french fries warmed

Instructions

• PREHEAT OVEN: Set the oven to broil. Line a rimmed baking sheet with foil for easy cleanup.
• MAKE SAUCE: In a small bowl, whisk 1/4 cup mayonnaise, 2 tablespoons sriracha sauce, 2 teaspoons white vinegar, and 1/2 teaspoon paprika until smooth. Set aside.
• PREP ROLLS: Slice the 4 submarine rolls lengthwise. Brush each roll with ½ tablespoon extra virgin olive oil and place on the prepared baking sheet.
• COOK ONIONS: Heat the remaining 2 tablespoons extra virgin olive oil in a medium skillet over medium heat until shimmering. Cook 1 medium white onion for about 5 minutes until golden and caramelized. Set aside.
• TOAST ROLLS: Broil the rolls for 3 to 5 minutes, until the centers are lightly golden. Watch closely so they do not burn.
• ASSEMBLE: Spread the prepared sauce inside each toasted roll. Layer in this order: ¼ pound sliced roast beef, a spoonful of caramelized onions, iceberg lettuce, tomato slices, pickles, 3 slices American cheese, and about ½ cup warm french fries.
• SERVE: Add extra sauce if you like. Serve warm.

Notes

Make Ahead: The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Assemble sandwiches just before serving so the rolls and fries stay crisp.

Storage: These sandwiches are best enjoyed right away. If needed, wrap leftovers tightly and refrigerate for up to 24 hours. Fries will soften, so remove them before storing if texture is a concern.

Reheating: Reheat the sandwich (without fries) in a 350°F oven for 8 to 10 minutes until warmed through. Add fresh warm fries when serving.

Freezing: Not recommended. The bread, vegetables, and fries will lose texture once thawed.

Ingredient Tips: Submarine rolls are sometimes sold as hoagie rolls. American cheese melts beautifully, but sliced cheddar also works. Any brand of regular or thick cut frozen fries will hold up well.

Nutrition

Serving: 1 | Calories: 618cal | Carbohydrates: 9g | Protein: 37g | Fat: 49g | Saturated Fat: 16g | Cholesterol: 134mg | Sodium: 3174mg | Sugar: 5g | Fiber: 2g | Calcium: 1009mg | Iron: 3mg

Originally published December 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 Gatsby Sandwich appeared first on The Slow Roasted Italian.

Who says you have to wait until St. Patrick’s day to make this comfort food? I literally love the savory flavor of this tender cut of beef that I make all year round.

It has such a delicious flavor, and I love that it’s fork tender perfection every time. 

Pair that with the tender potatoes and flavorful cabbage wedges, and you’ve got quite a hearty meal.

I like to eat mine with some horseradish sauce and a side of Irish soda bread, but I promise you that this dish has good flavor no matter how it’s served. 

The only thing to remember is to let the corned beef rest for a short time on the serving platter so that it’s easy to slice and it stays juicy!

Are you ready to learn how to make this amazing recipe? Get all the details below! 

Corned Beef with Cabbage and Potatoes Recipe

It’s well past time I had an easy corned beef and cabbage recipe up on the site. I mean, what’s a St. Paddy’s Day feast without this comforting, savory meal?!

Everything comes out so tender and flavorful, plus everything cooks in one pot so you won’t have to worry about too much cleanup.

This corned beef with cabbage and potatoes recipe is incredibly easy to make… anyone can do it! 

Finish off your meal with a festive dessert like Lucky Charms treats or these adorable leprechaun and shamrock cookies.

Ingredient Notes and Substitutions

• Corned Beef – You’ll find two different cuts of brisket available — flat and point cut. You can use either to make corned beef and cabbage on the stove top. 
  
  It usually comes with a spice packet too, which you’ll need!
  
• Mustard & Brown Sugar – A tangy and sweet combo that melts right into the meat as it cooks! 
  
  I prefer yellow mustard and light brown sugar, but feel free to experiment with Dijon or stone ground mustard for something less sweet.
  
• Beef Stock – Enhances the flavor of the beef and adds necessary moisture to the pot. 
  
  Vegetable broth is a decent substitute, or mix 1 tablespoon of Worcestershire sauce into 1 cup of water to use in place of the beef stock.
  
• Carrots – Peel whole carrots before slicing, or scrub really well if you prefer not to peel them. You can also substitute a one-pound bag of baby carrots to save time.
  
• Potatoes – Red potatoes go best with this corned beef and cabbage stove top recipe! 
  
  They are buttery and waxy, which means they have loads of natural flavor but will still hold their shape. Yukon Gold or baby potatoes are the next best option.
  
• Green Cabbage – This vegetable can be deceiving — I always end up with may more than I expected after it’s sliced! 
  
  Though, understand that the volume shrinks as it cooks too. A medium head of green cabbage will provide plenty of servings for this meal.

Tips and Tricks to Make This Corned Beef and Cabbage Stove Top Recipe

• Don’t use too much liquid.

It only needs to reach about ¾ of the way up the sides of the meat in the pot. Start with the lower amount of water and only add more if it looks like it needs it.

The beef will release extra juices as it cooks, and there will be plenty of steam as it’s covered and simmered too.

• Slice vegetables so they are somewhat uniform in size.

The bigger the pieces, the longer the veggies will take to cook. Smaller red potatoes can be sliced in half, but larger ones should be quartered. 

Cut carrots into 1 ½ – 2-inch segments, and halve or quarter those if your carrots are really thick.

Remember that the cabbage will shrink down as it’s cooked. I usually slice the head into quarter wedges, then chop each of those into thick strips.

• Test the beef and veggies before adding the cabbage.

Potatoes and carrots are easy to check — as soon as you can easily insert a fork into each, they’re done!

Corned beef needs to reach a minimum internal temperature of 145°F to be safe to eat, but it can be cooked up to 190°F for the most tender results.

Once those ingredients are just about done, toss the cabbage in the pot and cook until it’s softened and slightly wilted.

Prep Ahead

• Clean and cut potatoes
• Peel and slice carrots
• Chop cabbage

Kitchen Tools You Will Need

• Large Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals. You can also use a large pot. 
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Slotted Spoon – Scoop veggies out of the pot with ease, leaving behind the cooking liquid.

Serving Suggestions 

This corned beef with cabbage and potatoes recipe can be served as a full meal because it’s got a little bit of everything. Don’t forget extra mustard for dipping!

I’ll usually bake up a loaf of beer bread or soda bread and toss together a quick salad if I feel like it. 

Wash it all down with a green beer or a festive cocktail — Irish Mules and Irish Trash Cans are a favorite around here.

And don’t forget about all those yummy leftovers! Warm up another plate or put the beef to use in other ways. 

It’s delicious when chopped up and tossed into a breakfast hash or casserole or build an incredible sandwich with the sliced meat.

Storing and Reheating Corned Beef and Cabbage on Stove Top

Transfer cooled leftover corned beef to an airtight container and refrigerate for up to 3 days. You can store the meat and veggies separately or together — it doesn’t really matter.

For easy corned beef and cabbage leftovers, load up a microwave-safe plate with a little bit of everything and microwave until warmed through.

Or heat leftovers in a skillet on the stove, starting with the beef, carrots, and potatoes, then adding the cabbage towards the end. 

Cover or add a splash of liquid for moisture if needed.

Easy Corned Beef and Cabbage FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Beef Recipes

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Slow Cooker Beef Bourguignon Recipe + Video

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Homemade Corned Beef with Cabbage and Potatoes Recipe

My Corned Beef with Cabbage and Potatoes Recipe is easy to make on the stove top, giving you tender and juicy results in a just few hours!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6

Calories 700cal

Author Donna Elick

Ingredients

• 3 pounds corned beef with a spice packet
• 2 teaspoons yellow mustard
• 2 tablespoons packed light brown sugar
• 1 cup beef stock
• 3/4-1 cup water
• 8 carrots peeled and sliced
• 3 pounds red potatoes washed and cut into pieces
• 1 head cabbage cut into thick slices

Instructions

• Unpack the corned beef, rinse, and place in a Dutch Oven.
• Add the mustard, the spice packet, and brown sugar on top of the corned beef.
• Pour the beef broth and the water into the Dutch oven to cover ¾ of the Corned beef.
• Place the Dutch oven over medium heat and bring to a boil.
• Once it is boiling, reduce heat, cover, and let it simmer for 3 hours. You can insert a probe easily when the corned beef is cooked or has an internal temperature of 145 degrees F.
• After 3 hours, add in the carrots and potatoes. Return to a boil.
• Cook for 15 minutes or until the vegetables are softened.
• Add the cabbage, and cook for 5-10 minutes or until the cabbage has softened and is tender to your liking.
• Serve and enjoy!

Notes

The size of the potatoes, carrots, and cabbage will impact the time you will be cooking them. The potatoes will be cooked when you can easily insert a fork.
Side dish: Serve with a salad, roasted vegetables
Use leftovers: Cut into bite size and add to a hash, make a sandwich
Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
Re-warm: When rewarming add some moisture to help prevent the Corned Beef from drying out.
Have fun with the recipe:
We used the flavor packet that comes with the Corned Beef. You can substitute it with your favorite seasoning blend.

Nutrition

Serving: 1 | Calories: 700cal | Carbohydrates: 57g | Protein: 41g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2984mg | Sugar: 16g | Fiber: 10g | Calcium: 134mg | Iron: 7mg

Originally published February 2025, 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 Corned Beef with Cabbage and Potatoes Recipe appeared first on The Slow Roasted Italian.

This is one of the best Chinese recipes, and I love all the flavors of this easy beef chop suey recipe.

All you need are a few simple ingredients to get started, and this easy recipe will be on your table in no time at all. 

It’s a great way to also add some of your favorite vegetables to up the veggie intake for your family!

Think sliced bell peppers, bok choy, baby corn, celery stalks, shiitake mushrooms, snow peas, and any other crisp veggies that you want. 

Skip paying high prices at Chinese restaurants and make your own right at home. The printable recipe card has all the details on how to make this yummy dish. 

Beef Chop Suey

This Chinese-American dish is a favorite for takeout, but it’s so easy to make it yourself! Especially when it’s ready in about 20 minutes, including prep time.

Since it’s a type of stir fry, you’ll cook chop suey beef with plenty of veggies over high heat to get the perfect tender-crisp texture.

But what ties it all together is that thick, luscious sauce! It’s got all five tastes — salty, sweet, sour, bitter, and umami— in one delicious mix, which is a trademark of Asian cuisine.

Speaking of takeout, I have plenty of dishes you can make at home to save some money. 

Whether it’s orange chicken or broccoli beef from Panda, or chicken lettuce wraps from PF Chang’s, you can enjoy your favorites while staying in your pajamas. Score!

Ingredient Notes and Substitutions

• Steak – There are several different cuts you can use, depending on your budget and what’s available. Top sirloin steak or ribeye are my top picks, but rump or chuck steak are good too.
  
  Make sure you grab steak and not roast, as they are prepared differently. (If you wanted, you could also turn this into chicken chop suey or pork chop suey instead of using beef)
  
• Cornstarch – Coating meat, especially beef, in cornstarch is an Asian cooking technique called velveting. It makes the meat super tender and helps lock in all those yummy juices!
  
• Avocado Oil – We’re using high heat for this beef chop suey recipe, so we need a high smoke point oil that won’t burn or turn bitter.
  
  Canola or vegetable oil are good alternatives, but I like the flavor of avocado better.
  
• Cooked Veggies – Grab bags of broccoli florets and matchstick carrots from the salad section to save some prep time, but you’ll need to slice the onion, red bell pepper, and baby bella mushrooms yourself.
  
  You’ll also need snow peas, not be confused with snap peas, which are thin and flat. They’re usually found near the herbs or specialty veggies in the produce sections.
  
• Water Chestnuts & Bean Sprouts – Both of these are canned and should be drained well. They add a nice crunch to chop suey beef!
  
• Beef Chop Suey Sauce – Mix together beef stock (beef broth), soy sauce, rice vinegar, honey, and sesame oil for a quick, homemade flavorful sauce.
  
  I like to add cornstarch to this too so it thickens as soon as it hits the pan. If you want a little bit of heat, add some red pepper flakes to the mixture. Brown sugar stirred in is also great for sweetness. 

Tips and Tricks to Make Perfect Chop Suey with Beef

• Use the right pan.

This is not the dish for coated nonstick skillets — you need something that can get nice and hot for a great sear on the beef.

Cast iron is my top pick because you get the best of both worlds, with a wok being a close second. 

Stainless steel is great for searing, but you might end up with more food stuck to the pan than you’d like.

• Add ingredients in a specific order.

Start by cooking the steak first. If there are other ingredients, or if the pan is too crowded, it will steam instead of sear.

Most of the veggies can go in next, but you’ll want to add the snow peas at the very end so they stay crisp. 

Add the garlic, bean sprouts, and water chestnuts just a minute before stirring in the sauce so they don’t burn or get mushy.

Because this dish moves fast, I highly recommend having all your ingredients prepped and ready to go so you can grab what you need when you need it!

• Get creative with ingredients and flavors.

You can easily add other vegetables to this beef chop suey recipe! The meat and the sauce are the stars, so it’s a great opportunity to swap in your favorites or clean out your fridge.

Zucchini, asparagus, celery, savoy cabbage, or different types of mushrooms would all be tasty. Heck, you could even load up the veggies and leave out the beef for a vegetarian version!

As far as the sauce goes, feel free to adjust the amounts — add a little more soy sauce for more bite, or include an extra tablespoon of honey to make it sweeter. 

Prep Ahead

• Make the sauce
• Slice and chop veggies
• Coat steak in cornstarch
• Drain canned ingredients

Kitchen Tools You Will Need

• Large Skillet (cast iron) or a Wok for the best sear on your beef chopped suey.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• A Mandolin Slicer can make it easier to cut julienne carrots!
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat. 

Serving Suggestions 

Enjoy this dish as is, or spoon it over freshly cooked white rice for a hearty meal! 

Sometimes I’ll even make fried rice or sesame scallion rice to really amp up the Asian flavors.

While not traditional, this stir fry is tasty with lo mein noodles or zoodles too. You may want to increase the sauce amounts in that case.

For the full takeout experience, you can’t go wrong with potstickers, spring rolls, or crab rangoon!

Storing and Reheating Beef Chopped Suey

Allow leftovers to cool, then transfer them to an airtight container and refrigerate for up to 5 days. 

The veggies will start to lose their crispiness over time, but the dish will still be delicious! Reheat beef chopped suey in a hot skillet on the stove for the best texture. 

You can also warm individual portions in the microwave, but be sure to spread the food out on the plate so it heats evenly.

Beef Chop Suey Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Slow Cooker Beef and Broccoli Recipe

Ginger Beef Stir Fry (One-Pan 30 Minute Recipe)

Delicious Low Carb Keto Egg Roll in a Bowl Recipe

Easy Asian Noodle Salad Recipe (20 Minutes!)

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Beef & Vegetables Chop Suey (Stir Fry Recipe)

Beef Chop Suey is hearty, delicious, and easy to make from scratch — even the sauce! You’ll have dinner on the table in under 30 minutes.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 269cal

Author Donna Elick

Equipment

• cutting board
• knife
• peeler
• grater
• small bowl
• large bowl
• large skillet

Ingredients

Sauce Ingredients

• 1 1/2 cups low-sodium beef stock I use Kitchen Basics
• 1/3 cup low-sodium soy sauce
• 1/8 cup rice vinegar
• 2 tablespoons cornstarch
• 3 tablespoons honey
• 1 teaspoon sesame oil

Beef Chop Suey Ingredients

• 1 pound beef steak cubed (rump, chuck, sirloin, or ribeye)
• 2 tablespoons cornstarch
• 5 tablespoons avocado oil divided
• 1 cup matchstick carrots
• 1 cup broccoli florets
• 1/2 cup yellow onion sliced
• 1 cup red bell pepper sliced
• 8 ounces baby bella mushrooms sliced
• 3 garlic cloves minced
• 8 ounce can chestnuts drained
• 1 cup bean sprouts drained
• 1 cup snow peas

Instructions

• In a small bowl add the sauce ingredients. Mix until combined. Set aside.
• In a large bowl add the steak and cornstarch. Toss until the steak is coated. Set aside.
• In a large skillet over medium-high heat add 2 tablespoons of avocado oil. In 2-3 minutes the oil will be hot and you can add the steak.
• Cook the steak for 3 to 5 minutes. Add an additional tablespoon of oil throughout cooking. Once cooked transfer the steak to a bowl.
• Turn the heat down to medium.
• To the skillet add 2 tablespoons of oil, carrots, broccoli, yellow onion, red bell pepper, and baby bella mushrooms. Cook for 4 to 6 minutes or until the vegetables are a little softer. You still want to have some crunch.
• To the skillet add the garlic, chestnuts, and bean sprouts. Stir for 1 minute.
• To the skillet add the sauce. Stir for 2 to 3 minutes or until the sauce is thicker. Scrape the bottom of the skillet to get all the little bits off the pan. Taste to see if salt or / and more honey are needed.
• Transfer the steak to the skillet. Toss until the steak is fully coated.
• Add the snow peas. Toss until everything is coated in the sauce.

Nutrition

Serving: 1 | Calories: 269cal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 664mg | Sugar: 17g | Fiber: 5g | Calcium: 58mg | Iron: 2mg

Originally published December 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 Beef & Vegetables Chop Suey (Stir Fry Recipe) 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 or crockpot steak bites 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

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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.

A blend of honey, soy sauce, garlic, and more creates a delicious glaze to coat the tender bites of sirloin and vegetables in this broccoli beef Panda Express recipe.

Plus, you can make this takeout alternative right at home for a fraction of the cost! We also have a kung pao chicken recipe that is absolutely amazing. 

For more restaurant copycats like this Panda Express Broccoli Beef, try my Ginger Beef Stir Fry or Cheesecake Factory Bang Bang Shrimp.

The tender beef strips paired with the tender broccoli are what set the texture over the top. 

And since you really only need a few basic ingredients to make this easy weeknight dinner, you’ll be hooked and making it again in no time at all! 

It’s a simple way to get the family to eat cooked broccoli and everyone will love the combined flavors of this Chinese-American cuisine. 

Fill up a small bowl or medium bowl, top with some diced green onions, and enjoy every single bite of this broccoli beef recipe! 

This tastes just like it came from Panda Express! 

Panda Express Broccoli Beef

This Panda Express beef broccoli recipe comes together just as quickly, and you can easily adjust the level of spiciness to suit your taste buds. 

It tastes just like it came from your favorite Chinese restaurant, and is simple to make! 

Or you can try our classic Chinese ginger beef stir fry that is sure to wow your taste buds!

If you prefer chicken, this skillet meal with pineapple has a lighter flavor and is a great way to use up leftover vegetables as well.

Panda Express Broccoli Beef – Ingredient Notes

• Beef – While sirloin steak is more budget-friendly, flank or skirt steak can be used as well.
  
• Soy sauce – Replace with coconut aminos to make this recipe gluten-free.
  
• Honey – The sweetness adds balance to the heat and saltiness of the other ingredients. I recommend raw honey for a more natural flavor.
  
• Garlic paste – Find tubes of this in the produce section of the store near the herbs. Substitute with 3 minced garlic cloves if you prefer fresh garlic.
  
• Sriracha – This is completely optional and makes the dish a lot spicier than Panda Express Broccoli Beef. Feel free to leave it out entirely or use 1 teaspoon ginger paste for a more mellow heat.
  
• Extra vegetables – You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli. 

Broccoli Beef Panda Express Recipe Tips and Tricks

• Get a good sear. Your large skillet should be nice and hot before adding the steak. Be sure not to overcrowd the pan, or the meat will steam instead of brown. 
  
• Season to taste. To control the amount of salt in the broccoli beef Panda Express dish, use reduced sodium broth and soy sauce and add salt and pepper as needed towards the end of cooking this delicious dish, sure to be a family favorite!
  
• Not enough sauce? Feel free to double the ingredient amounts if you like extra, and increase the cornstarch if you want the consistency to be thicker.

Panda Express Beef Broccoli Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Panda Express Broccoli Beef Copycat Recipe + Video

Panda Express broccoli beef is a salty, sweet stir fry that will get your taste buds dancing. Make this recipe for a quick and easy dinner!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 455cal

Author Donna Elick

Ingredients

• 6 tablespoons low-sodium soy sauce divided
• 1 lime juiced
• 1/4 cup honey divided
• 2 tablespoons cornstarch divided
• 1 1/2 pounds sirloin steak
• 2 tablespoons vegetable oil
• 2 tablespoons garlic paste
• 3/4 cup low sodium beef broth
• 1/4 cup Sriracha
• 1 head broccoli cut into florets
• Salt to taste
• Ground black pepper to taste
• Cooked white rice for serving

Garnish

• Everything But The Bagel Seasoning or sesame seeds
• Green onions or chives

Instructions

• In a medium bowl, whisk together ¼ cup soy sauce, lime juice, 1 tablespoon honey, and 1 tablespoon of corn starch.
• Trim any excess fat off of the sirloin and then slice it into thin strips against the grain. Add to the marinade and toss to coat. Marinate for 20 minutes.
• After marinating, add vegetable oil to a large skillet over medium-high heat and add in the strips of steak and cook until browned, about 90 seconds per side. Transfer the steak to a bowl; set aside.
• Add the garlic to the pan and cook for about 30 seconds over medium heat.
• Whisk the remaining tablespoon of cornstarch into the beef broth, then add it to the pan along with the remaining 2 tablespoons of soy sauce, remaining 3 tablespoons of honey, and the sriracha. Whisk until combined.
• Add the broccoli and cook until bright green and slightly tender, about 3 to 5 minutes.
• Add the steak back into the pan along with any drippings and heat through. Add salt and pepper to taste.
• Serve over rice and garnish with Everything But The Bagel Seasoning or sesame seeds and green onions.

Video

Notes

This recipe has a lot more kick than a traditional beef & broccoli recipe thanks to the sriracha and is fairly spicy. The sriracha can be reduced, if desired.

The honey adds a nice sweetness to balance the heat of the sriracha and the saltiness of the soy sauce.

I prefer to use reduced sodium broth and soy sauce in my asian inspired dishes, which is why salt and pepper is added to taste since the salt content can vary greatly in this recipe depending on the brand and kind used.

You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli.

Coconut aminos can be substituted for soy sauce

1 teaspoon of ginger paste may be added for more flavor dimension.

3 cloves of garlic can be used in place of the garlic paste.

Garlic paste is found in the produce section near the herbs.

This recipe was adapted from Delish

Nutrition

Serving: 1 | Calories: 455cal | Carbohydrates: 37g | Protein: 45g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 1493mg | Sugar: 21g | Fiber: 5g | Calcium: 148mg | Iron: 5mg

Originally published February 2021, updated and republished September 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 Panda Express Broccoli Beef Copycat Recipe + Video appeared first on The Slow Roasted Italian.

Need a delicious recipe for your next dinner party? These delicious short ribs are the perfect choice. The rich flavor and simple cooking process really do make the perfect meal.

It’s also a yummy recipe for a Sunday dinner, in addition to special occasions. You might even want to make these short ribs tonight after seeing the easy process! 

Pair with your favorite glass of white wine, and enjoy the depth of flavor! 

Braised Beef Short Ribs

You know I love quick and easy recipes, but sometimes the occasion calls for something a little more special.

These red wine braised short ribs are just as easy to make as so many of my 30-minute recipes, but the results are out of this world amazing!

Don’t be fooled — it takes about 3 hours to cook in the oven, so you’ll likely want to save this for fall and wintertime weekends. 

But the dish itself comes together in no time, so the oven can do the heavy lifting.

It’s one of my favorite recipes for a night alone with Chad or when the in-laws come to visit, aside from my Papa’s braciole recipe, of course!

And when it’s too hot to have the oven cooking for that long, I know I can rely on my recipe for garlic butter steak bites. Delish!

If you like these ribs, you’ll love our Beer Braised Short Ribs! They add a rich, malty beer braise that makes the sauce absolutely incredible!

Ingredient Notes and Substitutions

• Beef Short Ribs – Though they come from the same area of the cow, short ribs are shorter and flatter compared to long, curved beef ribs. Because of that, they also have less meat on the bone.
  
  This recipe will also work with pork ribs or beef chuck roast, though you may need to adjust the cooking time.
  
• Vegetables – Sauté onion, carrots, and celery (plus garlic) to create a flavorful base for the sauce. Other root vegetables such as parsnips or turnips would be tasty too!
  
• Red Wine – While you’ll get the best flavor making braised short ribs with red wine, there are some alcohol-free alternatives if you need them. 
  
  Substitute an equal amount of beef broth or grape juice (plus a splash of white vinegar). You can also mix equal parts water and balsamic vinegar and use that instead.
  
• Diced Tomatoes – Swap in fire-roasted diced tomatoes for some smoky flavor, or use freshly chopped tomatoes if you prefer. 
  
  With fresh tomatoes, you’ll want to add a bit more liquid to make up for what you lost from the can.
  
• Beef Broth – Chicken or vegetable stock are fine substitutes, but beef broth provides a richer flavor to braised beef short ribs and is my cooking liquid of choice. 
  
• Herbs – I like to add a couple of bay leaves and sprigs of fresh thyme to the pot, but fresh rosemary or oregano are great alternatives.
  
  All fresh herbs add a lot of flavors to this braised beef short ribs recipe. 

Tips and Tricks to Make Braised Short Ribs with Red Wine

• Season the beef before searing.

All you need is salt and pepper, but this step is crucial to creating a deep brown crust on the meat. 

That crust is super important — it locks in the juices and also adds flavor to the sauce!

• Don’t forget to scrape up the browned bits.

Those flavorful bits will be stuck to the bottom of the pan after searing the beef and sautéeing the vegetables.

Use the red wine to deglaze the pan, helping to loosen everything so you can scrape it off. It only takes a minute, but it’s another crucial step to creating a flavorful sauce for braised beef short ribs.

• Reduce the sauce before serving.

First, remove the ribs from the pot. Do this carefully, as the meat will be very tender and may fall off the bone.

Place the pot over low-medium heat on the stove and simmer until the sauce is reduced and thickened. For a smoother consistency, you can strain it before reducing.

Prep Ahead

• Chop veggies
• Mince garlic

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Use Tongs to sear the ribs and remove them when cooked, then a Wood Turner to sauté the veggies and stir the sauce.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• A Sieve is the best tool if you want to strain liquid from your sauce!

Serving Suggestions 

There’s no shortage of sides that go well with red wine braised short ribs — the hardest part is picking which to make!

Creamy Mashed potatoes are a classic, but a cheesy herb polenta is a welcome change of pace.

A mushroom risotto would be delicious too, and the perfect way to transform this into an elegant meal. These options pair perfectly with browned short ribs.

Pair ribs with tangy mac and cheese and some veggies to make it a full hearty meal!

Add some crispy brussels sprouts, roasted broccolini, or garlic green beans, or other aromatic vegetables, plus a bas ket of warm garlic knots or brown bread, and dinner is served! 

Storing and Reheating Wine Braised Short Ribs

This dish tastes even better the next day, making it the perfect option for leftovers! Allow the leftover short ribs to cool before transferring to an airtight container.

Store braised short ribs with red wine sauce for 3-4 days in the refrigerator or up to 3 months in the freezer. Just be sure to store the ribs in a freezer-safe container. 

It’s best to warm the meat in the oven, covered with foil, for 20-25 minutes at 350°F. Thaw in the refrigerator overnight first if frozen.

If you just want a few pieces, you can simmer them in the sauce on the stove or heat on medium for 2-3 minutes in the microwave, stirring occasionally.

Make sure you do this for enough time to reheat the beef all the way through. 

Having leftover beef from last night’s meal means that you’ll be able to enjoy the flavors of this original recipe again. It’s so good – you’ll actually enjoy eating leftovers with this yummy dish. 

Red Wine Braised Short Ribs FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dinner Recipes

Slow Cooker Beef Bourguignon Recipe + Video

Ginger Beef Stir Fry (One-Pan 30 Minute Recipe)

Smoked Beef Short Ribs (Pellet Smoker Recipe) + Video

One Pot Beef Enchilada Pasta Recipe

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Best Homemade Braised Beef Short Ribs Recipe

Braised Beef Short Ribs with a red wine sauce are super tender and flavorful — the perfect option for guests or a date night at home!

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 4 -6

Calories 794cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 4 pounds beef short ribs bone-in
• salt and black pepper to taste
• 2 tablespoons olive oil
• 1 large onion chopped
• 2 carrots peeled and chopped
• 2 celery stalks chopped
• 3 cloves garlic minced
• 14.5 ounce can diced tomatoes
• 2 cups red wine
• 2 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme

Instructions

• Preheat the oven to 325°F.
• Season the short ribs generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
• In the same pot, add onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add garlic and cook for another minute.
• Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow wine to simmer for 5 minutes. Stir in the canned tomatoes, beef broth, bay leaves, and thyme.
• Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the preheated oven.
• Braise in the oven for about 2.5 to 3 hours or until the short ribs are tender and falling off the bone.
• Remove the short ribs from the pot. If desired, strain the cooking liquid and vegetables through a fine-mesh sieve for a smoother sauce, then reduce the sauce further on the stove if a thicker consistency is desired. Season sauce with salt and pepper to taste.

Nutrition

Serving: 1 | Calories: 794cal | Carbohydrates: 15g | Protein: 66g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 195mg | Sodium: 838mg | Sugar: 6g | Fiber: 3g | Calcium: 101mg | Iron: 9mg

Originally published October 2024, updated and republished August 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 Homemade Braised Beef Short Ribs Recipe appeared first on The Slow Roasted Italian.

Slider recipes like this are perfect for game day! You can use deli roast beef from the grocery store, to make a delicious slider platter that is the perfect size for sharing.

This French dip slider recipe is not only easy to make for a party, but it’s also a yummy recipe for an easy weeknight dinner.

Feed your family, or feed a large crowd – and all will love the extra flavor! 

All that you need to make this delicious recipe is a few simple ingredients, making it perfect for easy steps to enjoy.

I like to think that they can be part of a perfect meal or a great addition to a tailgate or football party. 

One of the best things about making these mini classic French dip sandwiches is that the savory roast beef and melted cheese create perfection in slider form.

You can also make these with sweet Hawaiian rolls or hoagie rolls, or any other type of bread that you want to pair with this easy recipe.

I LOVE Hawaiian sweet rolls so that is one of my go-to options for these favorite sandwiches. 

The melty provolone and store-bought roast beef will be the only thing that you think about after this first bite – so save room for more because you’ll want that flavor on repeat! 

French Dip Sliders

Sandwiches come together in no time, and there are many recipes out there that go well beyond the classic ham and cheese.

This recipe for French Dip Sliders is one of them!! I’ve already shared how to make a French dip sandwich in the slow cooker. Now I’m bringing you the slider version.

I’m talking juicy slices of roast beef, caramelized onion flavor from the French soup, and gooey melted Provolone. 

I ditched the traditional sandwich roll and served mine on Hawaiian buns.

I just love sliders. I have so many recipes on the site to choose from… chicken parmesan, chipotle honey pulled pork, and Tex-Mex turkey burger are just a few!

Ingredient Notes and Substitutions

• Roast Beef – Opt for high-quality roast beef. I suggest heading to the deli counter so that they can cut it fresh.
  
  If you have a butcher nearby, that’s even better! I don’t really ever vary the type of meat because it’s the star of the show of this main dish. 
  
• French Onion Soup – To get all of that caramelized onion flavor without all of the hard work! 
  
  You’ll also need it to make the “jus,” or dipping sauce that is usually served with this classic sandwich. 
  
• Slider Buns – Hawaiian rolls are the best for French dip sliders! They’re soft, a bit on the sweeter side, and complement the other ingredients perfectly.
  
  I always use these sweet buttery rolls when I make this easy dinner. 
  
• Provolone – A must! Just like your roast beef, aim to get yours cut fresh from the deli. It’s so much better!  You could also alternatively use Gruyere or melty Swiss cheese.
  
• Seasonings – Add Kosher salt and garlic powder to melted butter, then baste the buns before popping your sliders in the oven. 
  
  I’m also using fresh chopped parsley as a garnish.

Helpful Tips for Making Easy French Dip Sliders

• Choose quality ingredients.

The key to making an ordinary sandwich recipe extraordinary is to use high-quality ingredients. 

You’ll note that I suggest using freshly cut roast beef and cheese — it really does make a difference!

• Use French onion soup to save time!

Full-sized French dip sandwiches are typically made with caramelized onions. My easy French dip sliders rely on the help of store-bought French onion soup instead!

Instead of waiting around for those onions to cook, all you need to do is add the soup with the roast beef slices. 

You’ll use the onions already in the soup to top the beef before adding the top bun, and the leftover soup as a dipping sauce!

• Don’t overcook.

French dip sliders on Hawaiian rolls come together extremely quickly, so be sure to keep an eye on them as they cook in the oven!

You want the buns to be just slightly toasted and the cheese to melt. Anything more and you’ll end up with burnt results.

Storing and Reheating Leftovers

This French dip sliders recipe is best served fresh, as the texture will inevitably change the longer they sit in the fridge.

That said, if you do have leftover sliders, you can store them in an airtight container in the refrigerator for up to 2-3 days.

To reheat, wrap each slider in aluminum foil and heat in the oven at 350°F for about 10 minutes until warmed through. They’ll still be a huge hit even when warmed up the next day! 

Kitchen Tools You Will Need

• Baking Dish – One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.
• Wire Rack – Great for cooling all kinds of foods.
• 4 Quart Saucepan
• Slotted Spoon
• Basting Brush – I like this one over the silicone ones. And it doesn’t tear up the tops of the rolls. 

French Dip Sliders Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Delicious Slider Recipes

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Best Easy French Dip Sliders (20 Minute Recipe)

French Dip Sliders are not only totally tasty, but they’re also easy to make! French dip sliders recipe comes together in 20 minutes.

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 makes 9 sliders

Calories 251cal

Author Donna Elick

Equipment

• saucepan
• baking sheet
• basting brush

Ingredients

• 1 pound roast beef thinly sliced
• 10.5 ounces French Onion Soup
• 2/3 cups water 1/2 soup can of water
• 9 King’s Hawaiian slider buns
• 9 slices Provolone cheese
• 2 tablespoons unsalted butter
• 1/8 teaspoon kosher salt
• 1/8 teaspoon garlic powder
• chopped parsley for garnish optional

Instructions

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a saucepan, heat the French Onion Soup and water over medium heat until warmed through.
• Add the roast beef to the pan with the French Onion Soup and heat until warmed.
• Place the bottom half of the slider buns on a rack set inside a baking pan. Top the buns with the slices of Provolone cheese.
• Arrange the heated roast beef slices on top of the cheese, distributing them evenly across the buns.
• Using a slotted spoon, remove the onions from the soup and spread them over the roast beef.
• Place the bun tops on the sliders.
• In a microwave-safe dish, melt the unsalted butter. Stir in the kosher salt and garlic powder until well combined.
• Use a basting brush to brush the melted butter sauce evenly over the bun tops.
• Optional: Garnish with chopped parsley for an added touch of freshness.
• Bake the assembled sliders in the preheated oven for about 5 minutes, or until the cheese is melted and the buns are lightly toasted.
• Remove the sliders from the oven using oven mitts.
• Serve the French Dip Sliders warm with the au jus (leftover soup) and enjoy!

Notes

Look for thinly sliced, rare roast beef at your local deli or ask your butcher to slice it for you. This ensures tender and juicy sliders.

I use Campbells French Onion Soup. Choose a high-quality French Onion Soup for the best flavor.

I use King’s Hawaiian Slider Buns for their soft and slightly sweet texture, which complements the other ingredients. Alternatively, you can use small dinner rolls or slider buns of your choice.

Provolone cheese works great for its creamy and slightly tangy flavor. However, you can experiment with other cheese varieties like Swiss or Gruyère for different flavor profiles.

Ensure the butter, salt, and garlic powder are thoroughly mixed to evenly distribute the flavors. Give this mixture a taste and add more salt or garlic to suit your taste preferences.

Keep an eye on the sliders while baking to prevent them from over-toasting. The goal is to achieve lightly toasted buns and melted cheese.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 17g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 1185mg | Sugar: 5g | Fiber: 0.3g | Calcium: 291mg | Iron: 1mg

Originally published October 2023, updated and republished August 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 Easy French Dip Sliders (20 Minute Recipe) appeared first on The Slow Roasted Italian.

Smoked Tri Tip

In our house, I’m the cook AND the grillmaster!!! So when I’m craving steak??? I fire up the smoker and make it unforgettable.

While the rest of the world was baking banana bread in 2020… I was out back smoking meats and testing rubs like my life depended on it. {haha}

This smoked tri tip??? It’s smoky, sweet, a little spicy… and loaded with juicy flavor. The rub clings to the meat and forms the most gorgeous crust.

When you slice into it??? That pink center gets me every time. I pile it high on a board and serve it up with all the sides… but not before sneaking a slice for myself. Obviously. {wink}

I’ll share all my best secrets and tips for making the most of this lean cut, from how long to smoke tri tip to checking the temperature so you get guaranteed juicy results every time.

I’ve been having so much fun with my smoker lately. It’s so much easier to use than you might think, and once you get the hang of it, you can make just about anything!

Brisket, pork butt, chuck roast, and even a whole chicken… grab what’s on sale and make the most of it!

Don’t stop at meat, either. It’s just as easy (and flavorful) to cook appetizers and side dishes on the smoker too.

Ingredient Notes & Substitutions

• Tri Tip – This triangle-shaped cut of meat comes from the bottom of the sirloin. It’s located between the top sirloin and round primal on a cow and is one of the best cuts of meat to smoke or grill. 
  
  Look for a high-quality cut of meat that contains plenty of marbling. The final result will be more tender and full of flavor than with a less expensive cut.
  
• Worcestershire Sauce – Before smoking tri tip, brush it with a thin coat of Worcestershire to enhance the flavor of the beef and help the dry rub stick to the surface.
  
  If needed, substitute soy sauce or tamari.
  
• Dry Rub – I like to make my own with brown sugar, herbs, and spices!
  
  Grinding whole seeds gives the rub a fresher, bolder flavor than pre-ground, infusing the beef with loads of flavor and creating a nice crust on the outside.
  
  Garlic powder and dried minced onion are savory, while mustard seed adds some tang.
  
  
  Dill seed and coriander bring freshness, and red pepper flakes add a touch of heat. Then, salt and pepper round everything out.
  
  If you don’t have a spice grinder, just crush the spices using a mortar and pestle or smash them in a zip-top bag using a rolling pin or heavy pan. Aim for a coarse texture. It adds a great crust!

How Long to Smoke Tri Tip

Set the smoker to 225°F and allow it to preheat. Tri tip smoke time is usually about 30 minutes per pound.

Don’t forget to allow for marinating time before and resting time after!

I typically smoke a 2-pound roast for 1 – 1½ hours to reach a perfect medium-rare.

Smoked Beef Temp Chart

It’s important to use a digital meat thermometer when smoking meat rather than relying on cook time alone. 

Insert the probe into the thickest part for the most accurate reading.

• Rare: 130°F
• Medium rare: 135°F
• Medium: 145°F
• Medium Well: 150°F
• Well Done: 160°F

Keep in mind that smoking tri tip past an internal temperature of 140°F can cause it to dry out. 

For the juiciest results with enough cook to please everyone, smoke tri tip to an internal temperature of 130-135°F.

Flavor Variations

• Extra Spicy: Add 1 teaspoon chipotle powder or cayenne to the rub for more heat.
  
• Garlic Herb Crusted Tri Tip: Swap the spice blend for rosemary, thyme, garlic powder, and cracked pepper.
  
• Asian-Inspired: Use a soy sauce and ginger marinade with sesame oil before smoking.
  
• Coffee-Rubbed Tri Tip: Add 1 tablespoon ground coffee to the rub for a rich, bold crust.
  
• BBQ Style: Finish with your favorite barbecue sauce during the last 10 minutes of smoking for a sticky glaze.

I’ve spent years mastering burgers, steaks, and all the BBQ things… so diving into the world of smoked meats was a natural next step!!! 

This smoked tri tip recipe is the result of SO much testing. I played with the spice levels, resting times, smoker temps… all of it… until every bite came out tender, juicy, and full of big bold flavor.

The Worcestershire is one of my tricks… it helps tenderize and lets the rub really stick. And that rub??? Grinding whole spices makes it pop!!! 

Smoking low and slow keeps the meat juicy… and the 30 minute rest??? Do. Not. Skip it. That’s when the magic happens. Always slice against the grain, and you’ll be the hero of every backyard cookout!!!

Serving Suggestions

Notice the lines running across the beef: these indicate the direction of the muscle fibers. With tri tip, the direction of these lines will actually change near the bend, so pay close attention!

Slice across the lines rather than parallel to them. This shortens the fibers, making the meat extra tender and easier to chew.

This smoked tri tip recipe is the perfect choice for a casual summer barbecue or a sit-down dinner. And, it goes well with a variety of different side dishes!

• Smoked Baked Potato
• Crispy Garlic Brussel Sprouts
• Strawberry Spinach Salad
• Grilled Summer Vegetable Pasta Salad
• Smoked Corn on the Cob
• Broccoli Mac and Cheese

Storing and Reheating Leftovers

It’s much easier to reheat tri tip after it’s been sliced, especially if you plan to nibble on it later or use it for sandwiches.

Store slices in the refrigerator for 3 to 4 days, or place them into Ziploc bags and freeze for up to 3 months.

Reheat smoked beef slices in the oven, wrapped in foil with a splash of beef stock or water, at 300°F until warmed through.

You can also place a few slices in a skillet with a splash of liquid and cover with a lid. Heat over medium-low on the stovetop.

Smoking Tri Tip FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Other Smoker Recipes

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Smoked Tri Tip + Video

Smoked Tri Tip is so tender and juicy, with tons of flavor thanks to a simple dry rub. Use this easy recipe with any type of smoker!

Course Main

Cuisine American

Method Smoker

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Inactive Time 2 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 10

Calories 165cal

Author Donna Elick

Ingredients

• 2-3 pounds tri tip roast
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried minced onion
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon dill seed
• 1/4 teaspoon mustard seed
• 1/4 teaspoon whole coriander
• 1/2 teaspoon garlic powder
• 2 tablespoons packed light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon course ground black pepper coarse ground

Instructions

• Prepare the Meat: Place the 2-3 pounds tri tip roast on a sheet tray or large plate and brush it evenly with Worcestershire sauce. Set aside.
• Make the Dry Rub: Add 2 teaspoons dried minced onion, 1/2 teaspoon red pepper flakes, 1/4 teaspoon dill seed, 1/4 teaspoon mustard seed, and 1/4 teaspoon whole coriander to a spice grinder. Pulse until broken down but still slightly coarse.
• Combine the Rub: Transfer the ground spice mix to a medium bowl. Whisk in 1/2 teaspoon garlic powder, 2 tablespoons packed light brown sugar, 1 teaspoon kosher salt, and 1/2 teaspoon course ground black pepper until well combined.
• Season and Marinate: Sprinkle the dry rub generously over the tri tip and rub it in thoroughly. Use all of the seasoning. Cover and refrigerate for 2 hours.
• Preheat the Smoker: While the tri tip finishes marinating, preheat your smoker to 225°F.
• Smoke the Tri Tip: Place the tri tip directly on the smoker grates. Smoke for 1½ to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
• Rest and Slice: Remove from the smoker, place on a clean sheet tray, and tent loosely with foil. Let rest for 30 minutes. Slice against the grain and serve.

Video

Notes

Make-Ahead Tips: You can season and refrigerate the tri tip up to 24 hours in advance. This makes it even more flavorful and smoker-ready when you are!

Resting is Essential: Don’t skip the 30-minute rest. It locks in juices and keeps every slice tender and juicy.

Storage: Store leftover tri tip in an airtight container in the fridge for up to 4 days.

Reheating: Reheat gently in the oven at 300°F, wrapped in foil with a splash of beef stock or water to retain moisture.

Don’t Have a Smoker? You can use a gas or charcoal grill set up for indirect heat, or even roast it in the oven at 225°F. Add liquid smoke to the rub if you’re skipping the smoker.

If you don’t have a spice grinder just crush the spices using a mortar and pestle or smash them in a zip-top bag using a rolling pin or heavy pan. Aim for a coarse texture. It adds a great crust!

Nutrition

Serving: 1 | Calories: 165cal | Carbohydrates: 4g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 304mg | Sugar: 3g | Fiber: 1g | Calcium: 31mg | Iron: 2mg

Originally published September 2020, updated and republished July 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 Smoked Tri Tip + Video appeared first on The Slow Roasted Italian.