WHY YOU’LL LOVE THIS TACO BELL PROTEIN BOWL

• Faster than a drive-thru run (and way more satisfying)
  
• That avocado ranch is creamy, tangy, and addictive
  
• Easy to customize with what you have on hand
  
• Perfect balance of warm, fresh, and crunchy
  
• Great for meal prep without getting boring

Taco Bell Power Bowl

You don’t need a drive-thru for this. Everything here is simple. Straightforward. Nothing fancy.

Cook the steak. Warm the rice and beans. The rest is just layering it all together.

The real star of a power bowl from Taco Bell is that dressing… it pulls the whole bowl together. Creamy, a little tangy, just enough heat from the jalapeño. Don’t skip it.

And don’t pile everything on top in a rush. Give it a little space. Let each bite have some balance.

That’s the difference between “pretty good” and the kind of meal you keep thinking about later.

INGREDIENT NOTES

• Strip Steak: Cooks quickly and stays tender, but flank or sirloin work just as well.
  
• Mexican Red Rice: Adds flavor right from the base. Plain rice won’t hit the same.
  
• Black Beans: Rinse them well to keep the flavor clean, not muddy.
  
• Avocado: Makes the power bowl Taco Bell dressing rich and smooth. Use a ripe one for the best texture.
  
• Buttermilk Powder: Gives that classic ranch tang without thinning the dressing too much.
  
• Jalapeño: Adjust to your heat preference or leave it out entirely.

VARIATIONS

Chicken Version: Swap steak for grilled or shredded chicken. Even rotisserie works!

Vegetarian: Skip the meat and double the beans or add fajita veggies.

Low Carb: Use cauliflower rice instead of Mexican rice.

Spicy Bowl: Add extra jalapeño or a drizzle of hot sauce.

Brighter Base: Swap the red rice with cilantro lime rice.

Extra Cheesy: Mix shredded cheese into the rice so it melts through.

Burrito Style: Wrap everything up in a large flour tortilla instead of making a bowl.

Cilantro Lime Twist: Add fresh cilantro and a squeeze of lime over the top.

Loaded Version: Add corn, pico de gallo, or extra guac for a fuller bowl.

SERVING SUGGESTIONS

• Top your homemade Taco Bell Power Bowl with sour cream and fresh guacamole.
  
• Pair with our Restaurant Style Salsa for dipping or drizzling.
  
• Serve with Mexican street corn salad on the side for crunch
  
• A cold Mountain Dew Baja Blast balances the richness perfectly.
  
• Finish the meal with caramel apple empanadas.

POWER BOWL TACO BELL FAQ

I’ve made more “copycat bowls” than I can count… mostly because once you realize how easy they are, you stop paying for them.

The biggest mistake when making a protein bowl from Taco Bell? Overcooking the steak or slicing it too soon. Let it rest. Always. That’s how you keep it tender instead of chewy.

And here’s the quiet trick… warm your rice and beans properly. Not just barely heated. They should be hot enough to melt the cheese slightly when it hits the bowl.

That little detail changes everything.

TOOLS NEEDED

• Cast Iron Skillet or Grill Pan: For a good sear on the steak.
  
• Blender or Food Processor: To get that dressing smooth and creamy.
  
• Mixing Bowls: For prepping and holding ingredients.
  
• Knife and Cutting Board: For chopping steak and veggies.
  
• Microwave or Saucepan: To warm rice and beans quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Taco Bell Power Bowl (Copycat Recipe)

Recreate a Taco Bell Power Bowl at home with steak, rice, beans, cheese, and veggies. Topped with homemade creamy avocado ranch dressing!

Course Main

Cuisine Mexican

Method Grill, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 makes 1 power bowl

Calories 1249cal

Author Donna Elick

Equipment

• cast iron skillet There are a ton of brands out there, but this is my trusty inexpensive go-to.
• food processor will make the avocado ranch dressing super creamy
• box grater Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Ingredients

• 1 cup Mexican red rice prepared
• 1/2 cup black beans rinsed and drained
• 3 ounces strip steak cooked and chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup cheddar cheese shredded (about 1 ounce)
• 1/2 cup romaine lettuce chopped
• 1/8 cup diced tomatoes
• 2 tablespoons guacamole
• 2 tablespoons sour cream

For the creamy avocado ranch dressing:

• 1/2 cup sour cream
• 1/2 cup water
• 2 tablespoons buttermilk powder
• 1 ripe avocado pitted, peeled, and chopped
• 1 teaspoon lemon juice
• 1/4 fresh jalapeño chopped
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chives or green onion chopped

Instructions

• PREPARE STEAK: Heat a grill pan or cast iron skillet over medium-high heat. Rub 3 ounces strip steak with 1 tablespoon extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Cook for 2 to 3 minutes per side, until well browned and cooked to your desired doneness, about well done for the classic version.
• REST AND SLICE: Remove the steak from heat and let it rest for 10 minutes. Cut into bite-size pieces.
• MAKE DRESSING: Add 1/2 cup sour cream, 1/2 cup water, 2 tablespoons buttermilk powder, 1 ripe avocado, 1 teaspoon lemon juice, 1/4 fresh jalapeño, 1/2 teaspoon garlic salt, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon chives or green onion to a blender or food processor. Blend until smooth and creamy.
• WARM BASE: Warm 1 cup Mexican red rice and ½ cup black beans in the microwave or on the stovetop until heated through.
• BUILD BOWL: Spoon the warm 1 cup Mexican red rice. Add 1/2 cup black beans and 1/4 cup cheddar cheese.
• ADD VEGGIES: Arrange 1/2 cup romaine lettuce and 1/8 cup diced tomatoes in sections over the rice mixture. Drizzle with a few tablespoons of the avocado ranch dressing.
• ADD STEAK AND TOPPINGS: Add the chopped steak, then top with 2 tablespoons guacamole and 2 tablespoons sour cream.
• SERVE: Serve immediately while warm and fresh.

Notes

Make-Ahead: Cook the rice, beans, and steak up to 3 days ahead. Store separately and assemble fresh for best texture.

Storage: Keep each component in separate airtight containers in the refrigerator for up to 4 days.

Reheating: Warm the rice, beans, and steak in the microwave until hot. Add fresh toppings after reheating.

Freezing: Freeze cooked steak and rice for up to 2 months. Do not freeze lettuce, sour cream, or dressing.

Ingredient Notes: You can swap New York strip steak for flank steak or sirloin. If you prefer, substitute ½ cup buttermilk for the water and buttermilk powder in the dressing for a richer flavor.

Nutrition

Serving: 1 | Calories: 1249cal | Carbohydrates: 56g | Protein: 45g | Fat: 99g | Saturated Fat: 32g | Cholesterol: 187mg | Sodium: 1525mg | Sugar: 14g | Fiber: 24g | Calcium: 580mg | Iron: 5mg

Originally published July 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 Taco Bell Power Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BONELESS SIRLOIN STEAK RECIPE

• Steakhouse-level flavor at home
  
• Deep crust with a juicy interior
  
• Simple ingredients, dramatic results
  
• Fast enough for weeknights
  
• Works with any of your favorite boneless cuts

Boneless Steak Recipe

We love steak. That’s not a secret.

We have cooked it every which way and paired it with just about everything you can imagine… and if you’re curious, our full steak recipe collection makes that very clear!

This boneless steak recipe exists because sometimes you don’t want a project.

You want a pan, a good piece of meat, and that moment when the butter hits the heat and everything suddenly smells incredible.

It’s not complicated. This is not shy food. This is season the beef well, trust the pan, and let the butter do its thing.

When you slice into pan seared steak and the juices stay where they belong, you’ll understand why this method never goes out of style.

INGREDIENT NOTES

• Boneless Steaks: About 1-inch thick is the sweet spot for searing and basting.
  
• Kosher Salt: Season generously on both sides. This is where flavor starts.
  
• Butter: Unsalted gives you control and creates that rich basting base.
  
• Garlic + Herbs: They perfume the butter without overpowering the steak.
  
• Olive Oil: Raises the smoke point so the butter doesn’t burn too fast.

Best Cuts of Steak for Pan Searing

This boneless steak recipe works best with cuts that are about 1 inch thick: New York strip, top sirloin, flat iron, Denver steak, or chuck eye. 

Often, bone-in cuts don’t make even, direct contact with the pan. So if you’re going that route, you NEED this recipe for our Perfect Cast Iron Ribeye.

Boneless steaks sear beautifully and stay tender when finished with butter basting. Thicker cuts, like filet mignon, can start with a pan sear to develop a crust but will need to finish in the oven. 

VARIATIONS

Pepper-Crusted: Add extra cracked black pepper before searing.

Garlic-Heavy: Smash a couple more cloves to toss in the pan.

Herb Swap: Use sage or oregano instead of rosemary.

Chili Butter: Add a pinch of red pepper flakes with the garlic.

Lemon Finish: A tiny squeeze of citrus brightens everything up.

Steak Bites: Slice steak after resting and toss back in the butter.

SERVING SUGGESTIONS 

• Finish pan seared steak with flaky salt at the table.
  
• Serve with roasted potatoes or oven-baked steak fries.
  
• Add crusty bread for butter dipping.
  
• Pair this sirloin steak recipe with a crisp chopped salad.
  
• Spoon the garlic butter over vegetables.
  

BONELESS CHUCK STEAK RECIPE FAQ 

This method works because of controlled heat and fat behavior.

Searing over high heat triggers the Maillard reaction, creating that deep brown crust packed with savory flavor.

Lowering the heat before adding butter prevents milk solids from burning while allowing the fat to emulsify with meat juices. 

As you baste, hot butter transfers heat gently and evenly across the steak’s surface, finishing the interior without overcooking.

Resting afterward is critical. As muscle fibers relax, juices redistribute instead of spilling out when sliced. The result is steak that stays juicy, glossy, and tender all the way through.

This boneless New York strip steak recipe isn’t restaurant magic. It’s heat, fat, and timing… used on purpose.

TOOLS NEEDED

• Cast-Iron Skillet: Develops the best crust thanks to superior heat retention.
  
• Tongs: For easy flipping and positioning.
  
• Spoon: To baste with the butter. Don’t skip this step!
  
• Instant-Read Thermometer: Takes the guesswork out.
  
• Cutting Board: Resting matters to retain those delicious juices.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Steak Recipes

Pan Seared Beef Steak with Red Wine Sauce Recipe + Video

Easy Garlic Butter Steak Bites (Skillet Recipe)

Crockpot Steak Bites

Easy Homemade Teriyaki Steak Recipe

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Boneless Steak Recipe

The Boneless Steak Recipe delivers steakhouse-worthy results on your favorite cuts of steak. One skillet. Simple ingredients. Perfection.

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

rest time 5 minutes minutes

Total Time 16 minutes minutes

Servings 3 -4

Calories 98cal

Author Donna Elick

Ingredients

• 3 to 4 boneless steaks about 1-inch thick
• 1-2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 3 to 4 garlic cloves, smashed
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme

Instructions

• REST STEAKS: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook evenly.
• DRY AND SEASON: Pat 3 to 4 boneless steaks very dry with paper towels. Sprinkle both sides evenly with 1-2 teaspoon kosher salt(per pound of steak) and 1/2 teaspoon fresh ground black pepper (per pound of steak). The surface should look dry and lightly coated.
• HEAT PAN: Place a large cast-iron skillet over medium-high heat. Let it heat for 3 to 4 minutes, until hot but not smoking. Add 2 teaspoons extra virgin olive oil and swirl to coat the pan.
• SEAR: Carefully place the steaks in the skillet. You should hear a loud sizzle immediately. Cook without moving for 3 minutes, until a deep brown crust forms. Flip and cook for 1 minute on the second side.
• BASTE: Reduce the heat to medium. Add 2 tablespoons unsalted butter, 3 to 4 garlic cloves, smashed, 3 sprigs fresh rosemary, and 3 sprigs fresh thyme to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter over the steaks continuously for 1 to 3 minutes, until the steaks reach your desired doneness.
• REST: Transfer the steaks to a plate or cutting board and let rest for 5 minutes. This allows the juices to redistribute.
• SERVE: Slice the steak against the grain and serve drizzled with the garlic herb butter and a few softened garlic cloves.

Notes

Doneness Guide:
Rare: 120 to 125°F
Medium Rare: 130 to 135°F
Medium: 140 to 145°F
Well Done: 160 to 165°F

Remove steaks from the pan a few degrees early, as they will continue cooking while resting.

Pan Tip: Cast iron gives the best sear, but any heavy-bottomed skillet will work.

Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat or in the microwave at 50 percent power to avoid overcooking.

Freezing: Wrap cooled steak tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 | Calories: 98cal | Carbohydrates: 2g | Protein: 0.4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 777mg | Sugar: 0.04g | Fiber: 0.4g | Calcium: 17mg | Iron: 0.3mg

Originally published March 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 Boneless Steak Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CALIFORNIA BURRITOS

• Steak and fries in one cheesy bite… enough said
  
• Big flavors with minimal prep
  
• Feels like restaurant food at home
  
• Customizable and crowd-pleasing
  
• Fast enough for weeknights, indulgent enough for weekends

California Burrito

This is not a neat dinner. This is a lean-over-the-plate, don’t-wear-white situation. 

And honestly? That’s most of the appeal. 

Hot seasoned steak hits the extra crispy fries. The cheddar cheese melts into everything. The guac and sour cream cool it all down just enough. 

You don’t need fancy sauces, and you don’t need extra toppings. This combo has been right for a long time.

Make your California burritos nice and big… bigger than the state. Roll them tight so every bite is stuffed to the max. And don’t overthink it!

INGREDIENT NOTES

• Flank Steak: Lean, beefy, and perfectly tender when sliced against the grain.
  
• Spices: Garlic powder, chili powder, cumin, salt, and pepper. If you’ve been around here for a while, these should already be in your pantry.
  
• Frozen French Fries: Crisp them well, because texture matters here! I typically use my air fryer.
  
• Cheddar Cheese: Melts fast and plays well with steak and fries. Go mellow with Mild cheddar or bold with Extra Sharp.
  
• Flour Tortillas: Bigger is better. Small tortillas won’t survive this Mexican California burrito recipe.
  
• Guacamole: The creamy contrast is non-negotiable. Grab your favorite from the store to save time, or whip up a quick batch at home.

VARIATIONS 

Chicken: Use grilled or pan-seared chicken instead of steak. For extra crunch, try tenders!

Steak Swap: Skirt steak is just as good and even beefier.

Cheese-Heavy: Add Monterey Jack or queso to the mix.

Spicy: Stuff burritos with hot sauce or pickled jalapeños.

Carne Asada Style: Add a squeeze of lime juice to the steak after slicing.

Vegetarian Version: Replace steak with pinto or black beans.

California Burrito Bowl: Skip the tortilla and layer everything over rice in a bowl.

SERVING SUGGESTIONS 

• Dig in immediately while the fries are still hot.
  
• Serve with chips and salsa on the side.
  
• Pair California burritos with red rice or Mexican street corn salad.
  
• Great with ice-cold soda or beer.
  
• Have extra napkins handy… seriously.
  

CALIFORNIA BURRITO RECIPE FAQ 

This Mexican California burrito recipe works because of contrast and timing.

Hot steak and fries melt the cheese instantly, which helps everything bind together. Cooling elements, like guacamole and sour cream, keep the burrito from feeling greasy or heavy. 

Slicing the steak thinly against the grain shortens the muscle fibers, making each bite tender instead of chewy.

And the fries? They act like a starch and a crunch element. That’s why this burrito feels indulgent but still balanced.

Trust me, it’s chaotic in the absolute best way.

TOOLS NEEDED

• Large Skillet: For a hard and fast steak sear.
  
• Tongs: Make it easier to flip and handle the flank steak.
  
• Sharp Knife + Cutting Board: Clean, even slices matter here.
  
• Foil or
• : Optional, but helpful for wrapping.
  
• Microwave or Skillet: For warming the tortillas.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Hand Held Recipes

Gatsby Sandwich

Breaded Pork Tenderloin Sandwich (Best Iowa Recipe)

Loaded Gourmet Grilled Cheese Sandwiches Recipe

Best Meatloaf Sandwich Recipe + Video

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California Burritos

Try a California Burrito stuffed with seared steak, crispy fries, gooey cheese, guac, and sour cream. You’ll need two hands for this one!

Course Main Course

Cuisine American

Method Stovetop

Prep Time 12 minutes minutes

Cook Time 12 minutes minutes

Total Time 24 minutes minutes

Servings 3 large burritos

Calories 1221cal

Author Donna Elick

Ingredients

• 1 1/2 pounds flank steak
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon extra virgin olive oil
• 3 large flour tortillas 12 inches or larger
• 2 cups frozen French fries, cooked until crispy
• 1 cup shredded cheddar cheese about 4 ounces
• 1 cup guacamole
• 1/2 cup sour cream
• Fresh cilantro leaves for garnish

Instructions

• SEASON STEAK: In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, and 1/2 teaspoon ground cumin. Pat the seasoning evenly onto both sides of 1 1/2 pounds flank steak.
• SEAR: Heat 1 tablespoon extra virgin olive oil in a large skillet over high heat. Add the flank steak and cook for 3 to 4 minutes per side, until well browned and cooked to your desired doneness.
• REST AND SLICE: Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain, then cut into bite-sized pieces.
• WARM TORTILLAS: Warm 3 large flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
• ASSEMBLE: Divide the steak evenly among the tortillas. Top with 2 cups frozen French fries, cooked until crispy, 1 cup shredded cheddar cheese, 1 cup guacamole, and 1/2 cup sour cream.
• ROLL: Fold in the sides of each tortilla, then roll tightly into burritos.
• SERVE: Serve immediately, garnished with Fresh cilantro leaves.

Notes

Make-Ahead: The steak can be cooked up to 2 days ahead and reheated gently before assembling the burritos.

Storage: Wrap leftover burritos tightly in foil and refrigerate for up to 3 days.

Reheating: Reheat wrapped burritos in the microwave or air fryer until warmed through. For a crisp exterior, warm in a skillet for 1 to 2 minutes per side.

Ingredient Note: Flank steak is lean and flavorful. Skirt steak works equally well if available.

Nutrition

Serving: 1 | Calories: 1221cal | Carbohydrates: 73g | Protein: 67g | Fat: 75g | Saturated Fat: 26g | Cholesterol: 196mg | Sodium: 2160mg | Sugar: 3g | Fiber: 14g | Calcium: 427mg | Iron: 8mg

Originally published February 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 California Burrito 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.

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.

Don’t miss a thing! Follow us on
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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.

WHY YOU’LL LOVE CROCKPOT GARLIC BUTTER STEAK BITES

• Ultra Tender: Melt-in-your-mouth steak cooked low and slow.
  
• Savory & Saucy: With a silky, flavorful gravy made right in the crockpot.
  
• Minimal Prep: The slow cooker does all the work.
  
• Easy Sides: Versatile enough for potatoes, rice, or noodles.
  
• Family-Approved: And freezer-friendly too!

Crockpot Steak Bites

Steak night in our house doesn’t have to mean firing up the grill.

These little steak nuggets are seared for that caramelized crust, then left to simmer in the slow cooker until they’re ridiculously tender and swimming in gravy. 

I mean… come on. Does it get more comforting than that??? 

Best part: it’s a total “set it and forget it” dinner. Toss steak bites in the crockpot, go live your life, and come back to a meal that smells like heaven and tastes even better.

Need more crockpot comfort? Try tender pork chops in mushroom soup!

And if you’re craving a quicker fix, don’t miss my stovetop or sheet pan recipes. Once you taste these crockpot garlic butter steak bites, you’ll want every version on repeat.

INGREDIENT NOTES

• Sirloin Steak: I love sirloin for this crockpot steak bites recipe because it’s lean yet flavorful. You can also use chuck roast, ribeye, flank, or even round roast.
  
  Trim excess fat so the gravy doesn’t get greasy, and cut into uniform pieces so the pieces cook evenly.
  
• Olive Oil & Butter: Start with a combo for searing. The oil prevents burning while butter adds richness. Don’t skip the sear, either. It builds flavor and deepens the gravy.
  
• Beef Stock or Broth: Stock gives a richer, beefier flavor. Keep Better than Bouillon on hand for an easy, flavor-packed swap.
  
• Au Jus or Onion Soup Mix: The seasoning packet shortcut is key for that classic beefy, savory flavor. Onion soup mix gives a slightly sweeter finish.
  
• Onion & Garlic: Aromatics that break down with steak bites in the crockpot and give the gravy irresistible depth.
  
• Cornstarch Slurry: Thickens the gravy into a silky sauce that clings to every bite of steak. Don’t skip it unless you prefer a thinner, broth-like sauce.

VARIATIONS

Mushroom Steak Bites: Add 8 ounces of sliced mushrooms to the crockpot for a beef-and-mushroom combo.

Herb Lovers: Toss in fresh thyme or rosemary sprigs while cooking. Remove before serving.

Onion-Free: Swap fresh onion for 1 teaspoon onion powder if you’re out.

Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce.

Tex-Mex Twist: Stir in 1 teaspoon chili powder, then top crockpot steak bites with fresh cilantro before serving.

SERVING SUGGESTIONS

• Mashed Potatoes: Spoon steak bites and gravy over top, or make loaded mashed potatoes for the ultimate comfort meal.
  
• Egg Noodles: Toss bites over buttered noodles for a stroganoff-style dinner.
  
• Rice Bowl: Serve over fluffy rice with roasted veggies for a budget-friendly family meal.
  
• Steamed Veggies: Green beans, carrots, or broccoli balance the richness of crockpot garlic steak bites.
  
• Crusty Bread: Perfect for sopping up every drop of that silky gravy.
  

CROCKPOT STEAK BITES RECIPE FAQ 

I’ve made countless crockpot beef recipes over the years, and the biggest lesson I’ve learned is that the magic happens in two steps: searing and patience. 

Searing the beef develops those browned bits that dissolve into the gravy during slow cooking. It’s pure umami science. 

Then, giving the meat time (at least 3–4 hours on high or 6–8 on low) allows the collagen in the steak to break down into gelatin, creating that luxurious melt-in-your-mouth texture. 

It’s the same science behind pot roast, just bite-sized and even easier to serve.

TOOLS NEEDED

• Large Cast Iron or Non-Stick Skillet: For browning the steak bites.
  
• Wooden Spoon or Spatula: Helps scrape up browned bits without damaging your pan.
  
• Small Bowl: To whisk the gravy base and cornstarch slurry.
  
• 5-Quart or Larger Crockpot: The perfect size to handle 3 pounds of beef without overcrowding.
  
• Tongs: Makes searing and transferring steak bites easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Steak Recipes

Steak Nachos (Sheet Pan Recipe)

Easy Homemade Teriyaki Steak Recipe

Crockpot Steak Chili Recipe

Steak Diane (Cheesecake Factory Copycat Recipe)

Print

Crockpot Steak Bites

Tender, juicy Crockpot Steak Bites go with mashed potatoes, rice, noodles, and more! A simple, hands-off recipe you’ll make again and again.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6

Calories 446cal

Author Donna Elick

Ingredients

• 3 pounds sirloin steak cut into bite-sized pieces
• 1 teaspoon kosher salt
• 3/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup beef stock
• 1 packet dry Au Jus gravy mix or onion soup mix
• 3 garlic cloves minced (about 1 tablespoon)
• 1 medium sweet onion sliced
• 4 tablespoons unsalted butter cut into thin slices
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

• Season the Beef: Place 3 pounds sirloin steak pieces in a large bowl. Sprinkle with 1 teaspoon kosher salt and 3/4 teaspoon fresh ground black pepper and stir to coat.
• Sear the Steak: Heat 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter in a large cast iron or non-stick skillet over medium-high heat. Add steak in batches, browning on all sides (about 2–3 minutes per batch). Do not overcrowd the pan — work in batches for best color. Steak does not need to cook through. Add another pat of butter or drizzle of oil as needed if the pan gets dry. Transfer seared steak to a plate and set aside.
• Prepare the Gravy Base: In a small bowl, whisk together 1 cup beef stock, 1 packet dry Au Jus gravy mix, and 3 garlic clovess until well combined.
• Layer in the Crockpot: Spread 1 medium sweet onion sliced over the bottom of a 5-quart (or larger) crockpot. Add seared steak bites on top of the onions. Pour gravy mixture over the beef. Scatter the remaining 4 tablespoons unsalted butter over the top.
• Slow Cook: Cover and cook on high for 3–4 hours, or on low for 6–8 hours, until beef is tender. Stir occasionally if possible.
• Thicken the Gravy: During the last 30 minutes of cooking, whisk together 2 tablespoons cornstarch and 3 tablespoons water in a small bowl to form a slurry. Stir into the crockpot. Cover and continue cooking for 30 minutes until the gravy thickens into a silky sauce.
• Serve and Enjoy: Stir beef and gravy gently before serving. Enjoy over mashed potatoes, rice, or noodles.

Notes

Make-Ahead Tips: You can season and sear the beef a day ahead, then refrigerate until ready to load into the crockpot. The sauce base can also be pre-mixed for a true dump-and-go morning.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Place cooled steak bites and gravy in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of stock or water if the gravy has thickened too much.

Nutrition

Serving: 1 | Calories: 446cal | Carbohydrates: 8g | Protein: 51g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 603mg | Sugar: 3g | Fiber: 1g | Calcium: 85mg | Iron: 4mg

Originally published 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 Crockpot Steak Bites appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SLOW COOKER STEAK CHILI

• Smoky and spicy
• Just 20 minutes of prep
• Stick-to-your-ribs hearty
• Game day approved

Steak Chili Recipe

Listen, if you think chili has to mean ground beef, think again. This is steak chili, and she is in her main character era. 

Every bite is big, beefy, and beautifully seasoned. I’m talkin’ chunks of tender, fall-apart steak that melt into the spicy, smoky tomato base. 

Don’t even get me started on the layers of flavor that come from sauteing the onions, peppers, and garlic first. But my secret weapon? Fire-roasted diced tomatoes.

So much smoky goodness in one tiny can!

This slow cooker steak chili will stick to your ribs and keep your toes warm all the way through winter. And you know what?

It’s one of 13 chili recipes on the site… because yes, I am a chili overachiever and proud of it.

INGREDIENT NOTES 

• Beef Roast: Chuck or bottom round is ideal for slow cooking. Stew meat or sirloin also work great.
  
• Kidney, Black, and Chili Beans: Feel free to swap in pinto or navy beans. You can also skip the beans altogether and add more beef.
  
• Green Chiles: Use mild or medium based on your heat preference.
  
• Fire-Roasted Tomatoes: These add smoky depth. Regular diced tomatoes also work in a pinch.
  
• Stock vs. Broth: Always go with stock for deeper flavor.

VARIATIONS

Spice It Up: Add chipotle peppers in adobo or use spicy chili beans.

Veggie Boost: Toss in corn, zucchini, or chopped spinach toward the end of cook time.

Tex-Mex Style: Stir in masa harina at the end for a thicker, more authentic flavor.

No Beans: Go full-on carne with all meat! Just increase the amount of stock slightly.

Time Saver: Instead of measuring out all the spices, use a packet of chili seasoning.

SERVING SUGGESTIONS

• Topping Ideas: Add sour cream, shredded cheese, chunks of avocado, green onions, corn chips, and more.
  
• A Side of Bread: Nothing beats a skillet of Southern cornbread with a steaming bowl of steak chili. Try my jalapeño version for an extra kick!
  
• Extra Veggies: Balance the richness with a quick green salad, some steamed broccoli, or air fried green beans.
  
• Make It Heartier: Spoon everything over macaroni, rice, or a baked potato.
  
• Something Sweet: Hungry cowboy favorites include fried apples a la mode or a thick slice of chocolate cake.

STEAK CHILI SLOW COOKER FAQ

I’ve tested more chilis than I can count, but this one’s a crowd-pleaser that never fails.

I’ve made it for holiday gatherings, game days, and yes, even summer road trips where a batch is devoured before the sun sets. 

The key is searing that meat in batches to lock in flavor (hello Maillard reaction!), then layering in spice at the right moments.

This isn’t a dump-and-go crockpot steak chili. It’s a little extra effort that pays off in big, bold flavor.

TOOLS NEEDED

• Large Cast Iron or Heavy-Bottomed Skillet: A must for getting the proper sear on the steak.
  
• 5- to 6-Quart Slow Cooker: Plenty of room for all those hearty ingredients.
  
• Cutting Board & Sharp Knife: Trim and cube the steak, then chop up the onion and peppers.
  
• Mixing Bowls: Combine the seasonings first so they’re evenly distributed over the beef.
  
• Wooden Spoon or Spatula: Something sturdy for scraping the browned bits from the skillet and stirring steak chili in the slow cooker.
  
• Tongs: The easiest way to ensure all sides of the steak pieces have that delicious golden sear.
  

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chili Recipes

Easy Quick Draw Cowboy Chili Recipe (Just 30 Minutes)

Hearty Italian Sausage Chili with Beef

Italian Chili with Sausage (Easy One Pot Recipe)

5-Ingredient Chili (Easy One Pot Recipe) + Video

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Crockpot Steak Chili Recipe

This Steak Chili Recipe is the one to beat. It’s bold, smoky, slow-cooked comfort in a bowl, and a crockpot does most of the work for you!!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 -8

Calories 83cal

Author Donna Elick

Ingredients

• 3 pounds beef chuck roast cut into bite-sized pieces
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon fresh ground black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional
• 2 tablespoons extra virgin olive oil divided
• 1 large yellow onion diced
• 1 green bell pepper diced
• 2 jalapeños seeded and minced
• 5 cloves garlic minced (about 1 tablespoon plus 2 teaspoons)
• 1 cup beef stock add more if you prefer a soupier chili
• 1 can 28 ounces fire-roasted diced tomatoes undrained
• 1 can 15 ounces black beans drained and rinsed
• 1 can 15 ounces kidney beans drained and rinsed
• 1 can 15 ounces chili beans (do not drain)
• 2 cans 4 ounces each diced green chiles
• 2 tablespoons tomato paste

Toppings (Optional)

• Shredded cheddar cheese
• Sour cream
• Diced red onion
• Sliced jalapeños
• Avocado chunks
• Fresh cilantro or sliced green onions

Instructions

• Season the Steak: Add 3 pounds beef chuck roast to a large mixing bowl. In a small bowl, whisk together the 2 tablespoons chili powderr, 1 tablespoon ground cumin, 1 1/2 teaspoons kosher salt, 3/4 teaspoon fresh ground black pepper, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Sprinkle about 2 tablespoons of the seasoning blend over the meat and toss to coat. Set the remaining seasoning aside.
• Sear the Meat: Heat 1 tablespoon of extra virgin olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat. Working in batches, sear the steak pieces on all sides until browned, about 1 to 2 minutes per side. Do not overcrowd the pan. This helps get that golden sear instead of steaming the meat. Transfer the browned steak to your slow cooker. Repeat with the remaining meat.
• Sauté the Vegetables: Add the remaining tablespoon of oil to the same skillet. Sauté 1 large yellow onion, 1 green bell pepper, and 2 jalapeños for 3 to 4 minutes, or until softened. Add 5 cloves garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. Transfer the vegetables to the slow cooker.
• Deglaze the Pan: Pour 1 cup beef stock into the skillet and scrape up the brown bits from the bottom using a wooden spoon, this adds extra flavor. Pour the liquid into the slow cooker.
• Add Remaining Ingredients: Stir in 1 can 28 ounces fire-roasted diced tomatoes, 1 can 15 ounces black beans, 1 can 15 ounces kidney beans, 1 can 15 ounces chili beans, 2 cans 4 ounces each diced green chiles, 2 tablespoons tomato paste, and the remaining seasoning blend. Stir well to combine everything evenly.
• Slow Cook: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the steak is tender and chili is rich and flavorful.
• Taste and Serve: Taste and adjust seasonings if needed. Serve hot with your favorite toppings.

Notes

Make-Ahead Tips: You can prep the seasoning blend and chop all the veggies a day ahead. Sear the meat and sauté veggies, then refrigerate both until ready to cook. You can also fully cook the chili a day in advance. It tastes even better the next day!

Freezing Tips: Let chili cool completely. Transfer to freezer-safe containers or heavy-duty storage bags. Label and freeze for up to 4 months. Lay bags flat to save space. Thaw overnight in the fridge before reheating.

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

Reheating Tips: Reheat gently on the stove over medium heat or microwave individual portions in 30-second intervals, stirring between each.

Shortcut Note: Don’t have time to sear the meat? It’s okay to add it raw. It won’t be quite as flavorful, but it still turns out delicious. Don’t want to buy all the seasonings? Use a packet of chili seasoning.

Vegetable Note: If you’re in a hurry, you can skip sautéing the veggies and toss them straight into the slow cooker. The flavor will be milder and texture softer, but it still works!

Nutrition

Serving: 1 | Calories: 83cal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 754mg | Sugar: 3g | Fiber: 2g | Calcium: 38mg | Iron: 2mg

Originally published 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 Crockpot Steak Chili Recipe appeared first on The Slow Roasted Italian.

Sheet Pan Steak Fajitas

We’ve got steak, peppers, onions, and a hit of lime all roasting on one pan. Because who has time for stovetop splatter on a Tuesday??? 

After testing the process with plump, juicy shrimp, I just knew sheet pan fajitas with steak was my next project.

This one hits the table in 20 minutes flat and tastes like it came straight off a sizzling restaurant skillet. I love tossing everything together and letting the oven do the hard work. It’s so easy it almost cooks itself. 

Serve up sheet pan steak fajitas with a stack of warm tortillas and a toppings bar, and you’ll feel like a fajita hero!!

INGREDIENT NOTES

• Flank Steak: Lean and flavorful, this cut becomes incredibly tender when sliced thinly against the grain. Sirloin or skirt steak are the best substitutes.
  
• Bell Peppers: Use any color combination you like, but try to mix and match at least two different colors. I’ll usually grab a red, a yellow, and a green for the most variety!
  
• Red Onion: Adds a mild sweetness and caramelizes beautifully when roasted. A yellow onion works too.
  
• Worcestershire Sauce: Full of umami goodness! Soy sauce will work in a pinch.
  
• Spices: You’ll need to raid your spice cabinet for this sheet pan steak fajitas recipe.
  
  Grab smoked paprika, cumin, garlic powder, onion powder, dried oregano, cayenne (if you like spicy), and salt and pepper.
  
  New Mexico chili powder is a special guest, made entirely from ground peppers instead of a blend of spices. The flavor is smoky and fruity in the best way, so don’t skip it!
  
• Lime: Brings some much-needed acidity to brighten the whole mix.

SERVING SUGGESTIONS

Appetizers: Cheesy Queso blanco dip or jalapeño poppers

Drinks: A pitcher of frozen margaritas or a classic El Dorado

Side Dishes: Mexican rice and black beans or elote (street corn)

Desserts: Crunchy churros or Mexican hot chocolate brownies

Low Carb: Serve over cauliflower rice instead of in tortillas.

SHEET PAN STEAK FAJITA FAQ 

I love this method because it maximizes flavor with minimal effort. Roasting the steak and vegetables together creates a natural flavor fusion as the juices mingle on the sheet pan. 

By slicing the meat against the grain and spreading everything into an even layer, you ensure caramelization, not steaming. 

Plus, that quick broil at the end mimics that authentic char you’d get on a restaurant grill. It’s all about high heat and a fast finish.

TOOLS NEEDED

• Large sheet pan (or two small ones)
  
• Small mixing bowl
  
• Tongs
  
• Aluminum foil
  
• Sharp knife
  
• Cutting board

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Sheet Pan Quesadilla (Perfect for Parties!)

Sheet Pan Baked Nachos with Ground Beef

Easy Sheet Pan Fried Rice

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Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas are bold, zesty, and packed with Tex-Mex magic. Easy prep and easier cleanup make it a total weeknight lifesaver!

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 315cal

Author Donna Elick

Ingredients

• 1 1/2 pounds flank steak thinly sliced against the grain
• 3 small bell peppers any color, thinly sliced
• 1 medium red onion thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Worcestershire sauce
• 2 teaspoons New Mexico chili powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper optional
• Juice from 1 lime
• Chopped fresh cilantro or sliced green onions for garnish
• 8 small flour or corn tortillas for serving

Optional Toppings:

• Salsa sour cream, guacamole, shredded cheese, avocado slices, jalapeño, pico de gallo, hot sauce, lime wedges

Instructions

• Preheat the Oven: Preheat oven to 425°F. Prepare a large baking sheet with parchment paper or foil for easier cleanup.
• Toss Ingredients on Sheet Pan: Place 1 1/2 pounds flank steak, 3 small bell peppers, and 1 medium red onion on the prepared baking sheet.
• Season and Coat: In a small bowl, combine 2 teaspoons New Mexico chili powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon cayenne pepper (if using). Drizzle 2 tablespoons extra virgin olive oil and 1 teaspoon Worcestershire sauce over steak and vegetables. Sprinkle with seasonings and toss to coat evenly.
• Bake: Spread everything into an even layer and bake for 15 to 20 minutes, draining off any excess liquid halfway through the cooking time.
• Warm the Tortillas: During the last 5 minutes of baking, wrap 8 small flour or corn tortillas in foil and place in the oven to warm through.
• Optional Broil for Char: For extra flavor and a bit of char, broil the fajitas for 2 to 3 minutes after baking. Be sure to remove the tortillas before broiling.
• Rest and Serve: Remove from oven and let the meat rest for 5 minutes before serving. Garnish with Chopped fresh cilantro or sliced green onions and serve with warm tortillas and desired toppings.

Notes

Make-Ahead Tips: Prep and slice all vegetables and steak up to 1 day in advance and store them separately in the fridge. You can even mix the seasoning blend ahead of time for quick tossing.

Freezing Tips: Freeze uncooked, seasoned steak and veggies in a freezer bag. Thaw overnight in the fridge and bake as directed. Fully cooked leftovers can also be frozen in portions for easy lunches.

Reheating Tips: Reheat leftovers in a hot skillet or in a 375°F oven until warmed through. Avoid the microwave if possible, which can make the steak rubbery.

Nutrition

Serving: 1 | Calories: 315cal | Carbohydrates: 4g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 1001mg | Sugar: 1g | Fiber: 1g | Calcium: 57mg | Iron: 3mg

Originally published 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 Sheet Pan Steak Fajitas appeared first on The Slow Roasted Italian.

Teriyaki Steak

I’m all about take-out favorites like mushroom chicken and pork fried rice, but there’s something so indulgent about Asian steak recipes.

My recipes for Mongolian beef and ginger beef stir fry are the ones I reach for most, but I haven’t tried a Japanese dish at home yet. And I figured teriyaki is the easiest place to start!

The sauce comes together with just a handful of ingredients, and you can use it as a marinade or thicken it up for a drizzling sauce in a snap.

Once marinated, you can pan-sear the steak in 10 minutes or less for a quick and tasty weeknight meal.

Ingredient Notes and Substitutions

• Boneless Ribeye Steaks – These come out super tender and juicy and are easy to find.
  
  Swap in sirloin or New York strip steaks if you’d like — both cook quickly and absorb the marinade really well.
  
  You could also use bone-in steaks if that’s what you have, but you’d need to adjust the cooking time based on thickness and how done you like your steak.
  
  Slice from the bone as you eat, rather than thinly slicing ahead of time.
  
• Light Brown Sugar – Adds sweetness to the sauce. Regular granulated sugar is the best substitute. I wouldn’t recommend honey or maple syrup for this sauce.
  
• Soy Sauce – I like to use a low-sodium version just so it’s not too salty. Use tamari or coconut aminos for a gluten-free version of this recipe.
  
• Garlic & Ginger – Both add a little heat and loads of savory flavor! Freshly minced garlic and grated ginger are the best options, but you can still make the sauce with what you have on hand.
  
  For the garlic, substitute jarred minced garlic or granulated powder. For the fresh ginger, try ginger paste or ground ginger.
  
  And if you’d like a little extra heat, toss in a few dried red pepper flakes!
  
• Cornstarch – Mix this with cold water to make a slurry, then whisk it into the reserved sauce to thicken.
  
• Oil – Vegetable oil is often used in Asian dishes thanks to its neutral flavor. However, canola, avocado, olive, and even peanut oils are great options too.
  
• Sesame Seeds & Green Onion – These are the perfect garnish for steak teriyaki! Buy your sesame seeds toasted or do it yourself in a dry skillet.
  
  Slice the green onions at an angle and use just the green part.

Tips and Tricks to Make Perfect Steak Teriyaki

• Marinate the meat for at least 30 minutes.

A full hour really is the minimum for a nice flavor, but you can leave it for up to 4 hours total.

You could also stab the beef with a fork in a few places — this helps tenderize it and makes it easier for the marinade to penetrate the surface. However, this step is optional!

• Use the right cookware.

To properly sear teriyaki beef steak, you’ll want to use a skillet that can get very hot and heats easily. 

Stainless steel or cast iron are your best options — nonstick pans (like those coated with Teflon) are not designed for high temperatures and don’t do as well at searing foods.

• Cook in batches if needed.

If your skillet is crowded, meaning there’s no space between the steaks, then the meat will steam instead of sear.

Cook just 1 or 2 steaks at a time as needed, then transfer to a plate and tent with foil while you work on the next batch.

• Slice steaks thinly against the grain before serving.

This will make the meat even more tender as slicing against the grain shortens the fibers and makes each bite easier to chew.

What does cutting “against the grain” mean? Notice the lines that run through the meat in the same direction, then cut across the top of those instead of alongside them.

But before you slice, make sure to let the meat rest or the juices will leak out onto your cutting board!

Prep Ahead

• Marinate steak in teriyaki sauce

Kitchen Tools You Will Need

• Small Saucepan for making the sauce.
• Baking Dish – This is only used for marinating the teriyaki steak, so use anything large enough for the meat to fit in a single layer! A large, Ziploc bag works too.
• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Microplane/Zester – Perfect for finely grated ginger, garlic, or citrus peel! If you don’t have one, use the smallest holes on a Cheese Grater.

Serving Suggestions 

Pair steak teriyaki with steamed rice (plain or sesame) and vegetables for a filling meal, or serve it with this carrot and cucumber salad for a lighter option.

You’ve got quite the choice of veggies too: broccoli, snap peas, cabbage (especially bok choy), carrots, green beans, and even bell peppers. 

Storing and Reheating Teriyaki Beef Steak

Allow the meat to cool completely before transferring to an airtight container. Store leftovers in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.

Reheat teriyaki steak in a skillet over low heat for best results. You could also warm it in the microwave at half power — heat in short intervals so it doesn’t overcook. If frozen, thaw in the refrigerator before reheating.

Teriyaki Steak Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Easy Asian Noodle Salad Recipe (20 Minutes!)

Asian Inspired Carrot and Cucumber Salad Recipe

Kung Pao Chicken Panda Express Copycat Recipe

Panda Express Fried Rice Copycat Recipe

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Easy Homemade Teriyaki Steak Recipe

Teriyaki Steak is one of the easiest Asian-inspired recipes you’ll ever make. Whip up a quick marinade with just 4 ingredients!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

inactive time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 -6

Calories 757cal

Author Donna Elick

Equipment

• small saucepan
• 9×13 baking dish
• large skillet

Ingredients

• 1 cup packed light brown sugar
• 1 cup low sodium soy sauce
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2-3 pounds boneless ribeye steaks 4-6 steaks
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 tablespoon vegetable oil
• Sesame seeds toasted (optional for garnish)
• Green onions chopped (optional for garnish)

Instructions

• Make the teriyaki marinade by combining the brown sugar, soy sauce, minced garlic, and minced ginger in a small saucepan. Heat over medium heat just until sugar is dissolved, about 2-3 minutes. Do not allow this marinade to get hot since it will be poured over the steaks. Remove 1 cup of marinade and set aside.
• Add cornstarch and water to the remaining teriyaki sauce and whisk well to incorporate. Cook over medium-high heat until thickened and bubbly, stirring frequently. Remove from heat and set aside. This makes about ¾ cup of sauce for drizzling.
• Place the steaks in a large baking dish. Pour the reserved 1 cup of marinade over the steaks. Poke a few holes in the steaks with a fork to tenderize the meat and allow the marinade to seep through (optional). Cover with plastic wrap and set in the refrigerator for 1 hour or up to 4 hours.
• Remove the steaks from the refrigerator. Drain and discard the marinade.
• Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon vegetable oil and turn pan to coat. Add the steaks to the pan and cook for 3-5 minutes per side, or until your desired level of doneness. You may have to work in batches to avoid overcrowding. Simply transfer cooked steaks to a plate and cover with tented foil to keep warm.
• Let the steaks rest for 5 minutes before slicing steaks across the grain into thin strips. Serve garnished with sesame seeds and green onions and drizzle with teriyaki sauce.

Notes

Storage: Skillet Teriyaki Steak can be stored in the refrigerator for 3-4 days in an airtight container. Allow steaks to fully cool prior to placing them in the refrigerator.

To reheat leftovers: Gently reheat the steak in a skillet over low heat or in the microwave on half power for short intervals, until heated through.

To freeze: Seal the steak in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight prior to reheating.

It’s best to thinly slice the steaks across the grain.

If you would like a little spice, simply add a pinch or two of red pepper flakes or sriracha sauce to the steaks.

While marinating the steaks in fresh homemade teriyaki sauce creates the most flavorful and tender steaks, if time is short, you can use store-bought teriyaki sauce in a pinch. Simply season steaks with salt and pepper, pan-sear them in a skillet, and then drizzle with teriyaki sauce.

Nutrition

Serving: 1 | Calories: 757cal | Carbohydrates: 60g | Protein: 52g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 2430mg | Sugar: 54g | Fiber: 1g | Calcium: 84mg | Iron: 5mg

Originally published December 2024, 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 Easy Homemade Teriyaki Steak Recipe appeared first on The Slow Roasted Italian.

Steak Nachos

These nachos are not a snack… they’re a situation. Between the sizzling steak and gooey melted cheese, you’re going to have people hovering around the oven asking, “Are they done yet?” 

A zesty lime-garlic marinade punches up the flavor, and that bubbly cheese pull? Unreal.

I haven’t even started on the toppings!! Follow where your heart leads and load up your plate. Sour cream, avocado or guac, freshly made pico de gallo, spicy jalapeños… the possibilities are endless.

Honestly, this is one of those dinners where forks are optional and napkins are non-negotiable. Try it with seasoned ground beef next!

INGREDIENT NOTES 

• Steak: Sirloin works best (cheap, flavorful, and cooks quickly), but flank or ribeye are good substitutes.
  
  If you prefer ground beef, try our Bell Pepper Nachos! They’re loaded with the same toppings you love but are instead built on crisp bell pepper slices for a lighter, low-carb nacho night!
  
• Marinade: Whisk together EVOO, fresh lime juice and garlic, taco seasoning, and a little bit of salt. Everything works in harmony to tenderize the beef and infuse it with loads of flavor.
  
• Tortilla Chips: Use thick, sturdy chips so they don’t break apart under the weight of all that savory goodness! Larger triangles will also guarantee you get a little bit of everything in each bite.
  
• Cheese: I like to use a mix of Monterey Jack for the ultimate melt and classic cheddar for flavor. They’ll melt better if freshly shredded, but I won’t judge if you grab a Mexican blend to use instead!
  
• Toppings: These go on after baking, though you could do the onion before to mellow it out.
  
  Add sour cream for tang, salsa for freshness, and avocado for creamy goodness. After that, it’s up to you! 

VARIATIONS

Loaded Nachos: Add black beans, corn, or pickled red onions for extra flavor and texture.

Spicy Version: Use Pepper Jack cheese or hot salsa and top with jalapeños.

Make It A Meal: Serve with Mexican rice or a big green salad on the side.

STEAK NACHOS RECIPE FAQ 

TOOLS NEEDED

• Large skillet
  
• Cutting board and sharp knife
  
• Mixing bowl
  
• Baking sheet
  
• Parchment paper

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Mac and Cheese

Sheet Pan Baked Nachos with Ground Beef

Sheet Pan Pancakes (4 Ways!)

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Steak Nachos (Sheet Pan Recipe)

Make Steak Nachos in the oven for crispy perfection and the perfect chip-to-topping ratio. Easy enough for one or scaled up for a feast!

Course Appetizer

Cuisine Tex Mex

Method Oven

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 1270cal

Author Donna Elick

Ingredients

For the Steak:

• 2 pounds sirloin steak cut into 1-inch pieces
• 2 cloves garlic minced (about 2 teaspoons)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lime juice
• 1 teaspoon kosher salt
• 1 tablespoon taco seasoning

For the Nachos:

• 4 cups tortilla chips
• 4 ounces Monterey Jack cheese shredded (about 1 cup)
• 4 ounces cheddar cheese shredded (about 1 cup)

Toppings:

• 1 cup pico de gallo
• 1/2 cup sour cream
• 1 avocado sliced or mashed
• Optional: sliced jalapeños chopped Roma tomatoes, diced red onion, fresh salsa, chopped cilantro, sliced green onions

Instructions

• Marinate the Steak: In a medium bowl, combine 2 pounds sirloin steak, 2 cloves garlic, 1 tablespoon extra virgin olive oil, 2 tablespoons lime juice, 1 teaspoon kosher salt, and 1 tablespoon taco seasoning. Stir to coat well. Cover with plastic wrap and refrigerate for at least 10 minutes, or up to 2 hours for best flavor.
• Prepare the Nachos Base: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Spread 4 cups tortilla chips evenly across the pan and set aside.
• Cook the Steak: Heat a large skillet over medium heat. Add 1 tablespoon of oil and the marinated steak. Cook for 5 to 7 minutes, stirring occasionally, until browned and just cooked through. Do not overcook — the steak should be tender and juicy.
• Assemble the Nachos: Spoon the cooked steak evenly over the chips. Sprinkle with 4 ounces Monterey Jack cheese and4 ounces cheddar cheese.
• Bake the Nachos: Bake in a preheated oven for 10 to 15 minutes, or until the cheese is fully melted and bubbly.
• Add Toppings and Serve: Top with 1 cup pico de gallo, 1/2 cup sour cream, 1 avocado, and any additional toppings of your choice. Serve immediately while hot.

Notes

Make-Ahead Tips: You can marinate the steak up to 24 hours in advance and refrigerate it until ready to cook. Chop toppings like tomatoes, onions, or cilantro ahead and store them in airtight containers.

Reheating Tips: Reheat leftover nachos in a 350°F oven for 10 to 12 minutes to revive the crispness. Avoid the microwave — it turns chips soggy.

Freezing Tips: While nachos aren’t ideal for freezing once assembled, you can freeze the cooked steak in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before assembling fresh nachos.

Steak Tips: Sirloin is a great balance of flavor and tenderness, but ribeye works beautifully too. Slice against the grain for the most tender bite.

Short on Time? Marinate for just 10 minutes in a pinch — it still boosts the flavor.

Cheese Tip: Shred your own cheese for the best melt. Pre-shredded blends often contain starches that can affect texture.

Topping Ideas: Want to stretch the flavor? Add chopped lettuce, drizzle with chipotle ranch, or toss on a handful of black beans or corn.

Nutrition

Serving: 1 | Calories: 1270cal | Carbohydrates: 94g | Protein: 73g | Fat: 69g | Saturated Fat: 22g | Cholesterol: 209mg | Sodium: 1905mg | Sugar: 8g | Fiber: 10g | Calcium: 637mg | Iron: 6mg

Originally published 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 Steak Nachos (Sheet Pan Recipe) appeared first on The Slow Roasted Italian.