The Best Patty Melt Recipes

When most people think of patty melts, they think of classic diner food. You know what I’m talking about: ground…

The post The Best Patty Melt Recipes appeared first on Over The Fire Cooking.

When most people think of patty melts, they think of classic diner food. You know what I’m talking about: ground beef patties with a slice of cheese, caramelized onions and pieces of rye bread or Texas toast to round it out. I’m here to tell you that yes, the classic patty melt recipe is freakin’ delicious, but patty melts can be so much more!

A sliced and served group of patty melts.

I’m stoked to share my favorite homemade patty melt recipes with you. Don’t be afraid to try a new version of a classic, because I know you won’t regret it!

Why You’ll Love These Patty Melt Recipes

Hamburger patties, slices of cheese, crispy bread, simple ingredients for toppings and sauces — what’s not to love? Patty melts are like a next level grilled cheese sandwich. However, what really makes these recipes go beyond a traditional patty melt are the toppings and bread we use. I’ll walk you through each version, but know that it’s easy to swap out ingredients based on your preferences. 

The sliced chicken bacon ranch patty melt.

Cooking Tips for Patty Melts

  • Gear: First up, a cast iron skillet is your best friend here. You’ll also want the basics: tablespoons of butter, black pepper, kosher salt and a small bowl or medium bowl for mixing up sauces.
  • The Meat: Since our sandwiches start with a juicy burger or grilled chicken, make sure you choose high-quality meat for your hamburger patty or any other type of protein. Smashburgers are great for patty melts since they’re nice and thin. This way, you won’t have all your ingredients sliding out of the bread slices.
  • The Toppings: Be sure to check your patty melt recipe before you get started and make sure you leave enough time to prep the toppings. For example, caramelized onions usually take about 45 minutes to make, so I like to get those cooked onions started early. Same goes for slices of bacon and sliced jalapeños. Have your cheese at the ready too.
The BBQ brisket melt sliced and held up to the camera.
  • The Special Sauce: Don’t skip it. There, I said it. Don’t. Skip. The. Sauce! It brings the whole sandwich together. Whether it’s an animal style patty melt with burger sauce or a chicken bacon ranch patty melt, you’ll find the sauce takes your meal to the next level.
  • The Bread: A traditional patty melt uses slices of rye bread. But, I think Texas toast is fantastic since it holds up really well to a juicy burger, gooey cheese and sauces. Burger buns can work too, as does a sturdy sourdough bread. You just want that bread to be golden brown when you serve it, since that buttery toast flavor is essential to any patty melt recipe.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

My Favorite Patty Melt Recipes

Here we go — a great patty melt, right at home! With this roundup of patty melt recipes, it’s easy to see how this diner classic can get a tasty and easy upgrade. Give them a try and then let me know your favorite in the comments!

BBQ Bacon Patty Melt

Bacon Patty Melt

This 4th of July create memories with my BBQ Bacon Patty Melt recipe. It features upside-down buns for a cheesy, crunchy style of BBQ burger.
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Animal Style Patty Melt stacked and ready to dig into.

Animal Style Patty Melt

Animal Style Patty Melt for the best smash burger you can enjoy right at home!
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BBQ brisket melt

BBQ Brisket Melt

BBQ brisket melts are a great way to use the meat from my foil boat brisket recipe to make some freakin' delicious sandwiches.
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The BBQ Beef Melt is the ultimate comfort food.

BBQ Beef Melt

Get ready for the ultimate comfort food: BBQ Beef Melts. Smoked beef that falls apart after smoking is layered with melted cheese and your favorite bbq sauce between Texas Toast.
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A juicy patty melt with caramelized onions sliced in half.

Patty Melt

If you're looking for the best comfort food and killer sandwich all in one, this Patty Melt recipe has it all. Juicy beef, caramelized onions, and melted Swiss cheese on crispy brioche bread are an unbeatable combination.
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Chicken Bacon Ranch Patty Melt sliced in half so you can see the inside.

Chicken Bacon Ranch Patty Melt

Chicken Bacon Ranch Patty Melt for a saucy, cheesy sandwich.
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Oklahoma Onion Patty Melt sliced and sitting on a serving platter.

Oklahoma Onion Patty Melt

Oklahoma Onion Patty Melt for a fun, diner styled melt.
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The French Onion Patty Melts ready to devour.

French Onion Patty Melt

French Onion Patty Melt is your favorite patty melt, but with some sweet and tangy onions on top!
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large platter on a table in front of a grill filled with cheesy patty melt sandwiches, fries, and ketchup

Cheesy Patty Melt

This Cheesy Patty Melt is made up of juicy, crispy burger patties, three types of cheese, caramelized onions, bacon, and diner sauce. 
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Chopped Texas Patty Melt full view before being sliced.

Chopped Texas Patty Melt

Chopped Texas Patty Melt for a fist full of deliciousness!
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The bacon melt, stacked and ready to serve.

Bacon Melt

Bacon Melts for a beefy, bacon-y sandwich experience.
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What to Serve with Your Favorite Patty Melt

​I love to go classic here. French fries, onion rings, or a Caesar salad are delicious with any patty melt sandwich.

Leftovers and Reheating

Store any leftover patties and other ingredients in separate airtight containers in the fridge for up to three days. Then, reheat your patties and ingredients in a hot skillet for maximum flavor in your patty melt recipe.

For more articles highlighting my favorite handhelds, check out The Best Slider Recipes and The Best Smash Burger Recipes!

For More Sandwiches

FAQs

​What’s the typical prep time for a patty melt? 

Good news: these sandwiches go fast! Cooking the proteins usually takes the longest, about 5-20 minutes depending on what you’re using (but if you’re making a BBQ brisket melt, that’s an entirely different story). Once you assemble the sandwiches, they only need a few minutes on the grill to get all melty and so freakin’ delicious. 

Can I make patty melt recipe ingredients ahead of time? 

Definitely! You can cook patties ahead of time and then store them in an airtight container in the fridge. Do the same for any other toppings that need a little extra cook time. Once you’re ready to pull together your sandwich, assemble everything and warm it up on the grill until the bread is dark golden brown. 

Where should I buy my meat?

Check with your local grocery store or butcher shop. I’m often surprised by how good the quality is there. Another great option is to go online and buy pasture-raised beef from popular sites like White Oak PasturesUS Wellness Meats, and Primal Pastures. If there’s another high-quality meat supplier I should know about, be sure to leave a comment!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

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Loaded Steak Fries with Shrimp

Loaded Steak Fries with Shrimp.

Loaded Steak Fries with Shrimp is my idea of the best Surf and Turf Fries ever. When it comes to…

The post Loaded Steak Fries with Shrimp appeared first on Over The Fire Cooking.

Loaded Steak Fries with Shrimp.

Loaded Steak Fries with Shrimp is my idea of the best Surf and Turf Fries ever. When it comes to good eats, this hearty plate of fries is the ultimate snack food, main course or appetizer. Perfect for a backyard BBQ or a fun family dinner, this dish won’t disappoint!

Juicy steak, succulent shrimp and crispy fries topped with melted cheese and fresh toppings are an unforgettable combo. It’s a flavor explosion that’s guaranteed to satisfy your friends or family’s cravings for an epic food experience.

Loaded Steak Fries with Shrimp ready to eat!
Post sponsored by Chosen Foods

To make the perfect steak fries with shrimp magic happen today, I’m using my new go-to food spray, Chosen Foods Avocado Oil Spray. If you haven’t tried this out yet, grab a bottle and use it to level up all your best grilling recipes.

Avocado oil has a high smoke point, making it your perfect backyard BBQ companion. It’s great for spraying on the grill grates and on your food to achieve a nice crust quickly and easily on steak, shrimp or just about anything you’re making.

Jump to the recipe card or keep scrolling to read my step-by-step instructions for making this fantastic dish. 

Why You’ll Love Delicious Steak Fries with Shrimp

First off, this loaded Surf and Turf Fries recipe is incredibly versatile. You can mix and match ingredients to suit your tastes. Whether you choose thick-cut fries or skinny, it’s still going to be good. Also, if you prefer a different cut of steak or want to add some extra spice, feel free to play around.

Surf and Turf Fries make for a tasty bite.

The Avocado Oil Spray makes getting that perfect crust on your steak and shrimp straightforward. Ultimately, the combination of steak, shrimp and fries is a guaranteed crowd-pleaser, blending rich, savory flavors with a hint of freshness from the toppings.

And the best part? The quick cooking process makes the dish easy to prepare and ideal for weeknight dinners or special occasions. 

If you love loaded fries, you should also check out my Loaded Chili Cheese Fries, Loaded Steak Fries and my Buffalo Chicken Fries.

Loaded Steak Fries with Shrimp Recipe Ingredients 

  • Steak & Marinade – A good steak from the grocery store, either a whole skirt or flap steak, will be divided into manageable pieces. We’ll marinate it first with a favorite steak rub (or some taco seasoning), hot sauce, freshly chopped cilantro, lime and orange juice and some Chosen Foods Avocado Oil.
The steak is prepared for the loaded fries.
  • Shrimp & Marinade – Ultimately, the shrimp gets a spicy kick from achiote paste and insane flavor from more cilantro with a bit more avocado oil and a pinch of salt.
  • Types of Fries – When it comes to the crispy steak fries, you’ve got tons of options. Bake or fry up a batch of your favorite classic French fries, curly fries or make some homemade fries with your favorite large potatoes. 
  • Toppings – For the Surf & Turf Fries toppings, you’ll need melted cheese queso, sliced jalapeños, sour cream, guacamole, more chopped cilantro and finely chopped red onions. These fajita-inspired toppings undoubtedly add irresistible texture and freshness to the dish.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

How to Make the best Homemade Steak Fries

For homemade French fries, you can use any type of potato. Russet potatoes, Yukon gold potatoes or red potatoes all make some of the best steak fries. Slice the potatoes how you want. I tend to like frozen thin restaurant fries but if you want more rustic, thicker fries, you do you. Soaking them for 30 minutes in water with a little baking soda first gives crispy edges. The soda draws the starch to the surface, leading to better browning and a crispier texture. Make sure to pat them dry with paper towels after soaking. 

If you want to bake them instead of frying them, follow these simple steps. The crispy fries with a nice crispy outer layer will be perfect for any loaded steak fries recipe.

  1. Grab a whole potato and slice into thick potato wedges and then repeat for as many fries as you need.
  2. Spread them out in a single layer on a cookie sheet.
  3. Season them with garlic powder, onion powder, a bit of black pepper and then a bit of cayenne pepper.
  4. Spray with avocado oil or drizzle on some of the Chosen Foods Avocado Oil Olive Oil blend for more flavor.
  5. Bake in a preheated oven on a parchment paper-lined sheet pan until golden brown.

How to Make Delicious Fries with Steak & Shrimp

Start by preparing your steak marinade. In a large bowl, combine your favorite steak rub, hot sauce, chopped cilantro, lime juice and then some orange juice. Mix thoroughly and slather over the steak, which already has a Chosen Foods Avocado Oil Spray coating. Cover the baking dish with the steak and then refrigerate for at least four hours, but overnight is best to let the flavors meld.

The steak is marinated overnight.

The next day, prepare your shrimp. In another bowl, mix achiote paste, chopped cilantro and then some avocado oil spray. Add the shrimp, mix well and then let it all marinate for about 15 minutes. Drain any excess marinade before cooking.

Please Note

You do not want to over marinate the shrimp. The citric acid in the marinade will start to cook the delicate shrimp meat. Letting it marinate for 15 minutes allows the marinade to impart its flavors onto the meat while also tenderizing it. If you let it sit too long, you risk the shrimp meat breaking down too much… Which is less than ideal.

The shrimp marinate for 15 minutes before cooking.

Preheat your grill to a high temperature of around 400 degrees F. Grill the steak for about four minutes per side until it reaches medium-rare doneness (about 120 degrees F internally). Let the steak rest once it’s done.

Meanwhile, heat a cast iron skillet or plancha over the fire with a bit more avocado oil. Cook the shrimp in the skillet for 2-3 minutes until they curl into a “C” shape.

The steak finishing on the grill and then getting sliced on a cutting board.

Once the steak has rested, slice it against the grain and then cube it. Now you’re ready to assemble your tasty Surf and Turf Fries. Start with a layer of cooked fries on a large platter. Drizzle melted cheese queso over the fries, then add another layer of fries and more queso. Top with the cubed steak, shrimp, chopped cilantro, red onions, sliced jalapeños, sour cream and then some tasty guacamole.

Finally, serve the loaded fries immediately and watch them disappear! Cheers! 

The loaded steak fries with shrimp are assembled.

What to Serve with Loaded Steak Fries with Shrimp

Loaded steak fries with shrimp are a meal in themselves, however pairing your Surf and Turf Fries with the right sides and frosty beverages can totally elevate your dining game. A garden salad with a light vinaigrette adds a refreshing contrast to the rich flavors, while a tangy coleslaw with shredded cabbage and carrots in a zesty dressing balances out the savory goodness. And don’t forget the cold beer!

More Surf and Turf Goodness

loaded steak fries with shrimp Leftovers & Reheating Instructions

If you somehow end up with leftovers, store the fries and toppings separately in airtight containers in the fridge. To reheat, spread the fries on a baking sheet and then warm them in the oven at 350 degrees F until they’re crispy again. Reheat the steak and shrimp in a skillet over medium heat until warmed through. Assemble as before and enjoy.

This is the fries version of loaded nachos.

If you’re hungry for more, check out some of my favorite Grilled Steak Recipes and Grilled Shrimp Recipes!

FAQs

Can I use a different type of steak?

Absolutely! Feel free to use whatever cut of steak you prefer. Ribeye, sirloin or even filet mignon would work great in this recipe. If you use a more tender steak cut, you can skip the marinade.

What if I don’t have achiote paste for the shrimp?

You can substitute achiote paste with a mixture of paprika, garlic powder and a touch of vinegar for a similar flavor profile.

Can I make this recipe ahead of time?

You can definitely cook the steak and shrimp a day ahead and then reheat when it’s serving time. Cook everything just before serving to ensure the fries remain crispy.

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Loaded Steak Fries with Shrimp.
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Loaded Steak Fries with Shrimp

Steak Fries with Shrimp is my idea of the best Loaded Surf and Turf Fries ever. When it comes to the best things I can make on my backyard grill, this hearty plate of fries ranks high on my list. So freakin' delicious!
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Marinade 4 hours
Total Time 4 hours 40 minutes
Servings 4 people
Calories 661kcal
Author Derek Wolf

Ingredients

Steak & Marinade:

Shrimp & Marinade:

  • 1-2 lbs Shrimp peeled, deveined & tail off
  • 2.5 tbsp Achiote Paste
  • 2.5 tbsp Chopped Cilantro
  • 1 tbsp Chosen Foods Avocado Oil
  • Salt to taste

Fries:

  • Cooked French Fries
  • 2-3 cups Melted Cheese Queso
  • Sliced Jalapeños
  • Sour Cream
  • Guacamole
  • Chopped Cilantro
  • Chopped Red Onions

Instructions

  • In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.
  • The next day, add your shrimp to a food safe bowl and add the marinade ingredients. Mix thoroughly and let sit for 15 minutes, then drain the excess marinade and set aside.
  • Preheat your grill to high temperature about 400 degrees F. Spray the grated with Chosen Foods Avocado Oil for better sear marks.
  • Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 degrees F internal). When the steaks are done, pull off and let rest.
  • Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side.
  • Slice up your steak against the grain then cube it and get ready to make the nachos!
  • Begin building your fries with one layer of cooked fries and a drizzle of nacho cheese. Follow that with another layer of fries and nacho cheese. Top with your cubed steak, shrimp, chopped cilantro, chopped red onions, sliced jalapenos, sour cream and guacamole. Serve and enjoy!

Notes

How to Make Homemade Steak Fries
For homemade French fries, you can use any type of potato. Russet potatoes, Yukon gold potatoes or red potatoes all make some of the best steak fries. Slice the potatoes how you want. I tend to like frozen thin restaurant fries but if you want more rustic, thicker fries, you do you. Soaking them for 30 minutes in water with a little baking soda first gives crispy edges. The soda draws the starch to the surface, leading to better browning and a crispier texture. Make sure to pat them dry with paper towels after soaking. 
If you want to bake them instead of frying them, follow these simple steps. The crispy fries with a nice crispy outer layer will be perfect for this dish.
  1. Grab a whole potato and slice into thick potato wedges and repeat for as many fries as you need. 
  2. Spread them out in a single layer on a cookie sheet. 
  3. Season them with garlic powder, onion powder, a bit of black pepper and a bit of cayenne pepper. 
  4. Spray with avocado oil or drizzle on some of the Chosen Foods Avocado Oil Olive Oil blend for more flavor. 
  5. Bake in a preheated oven on a parchment paper-lined sheet pan until golden brown. 

Nutrition

Calories: 661kcal | Carbohydrates: 23g | Protein: 57g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 325mg | Sodium: 2.305mg | Potassium: 1.044mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1.03IU | Vitamin C: 19mg | Calcium: 657mg | Iron: 6mg

The post Loaded Steak Fries with Shrimp appeared first on Over The Fire Cooking.

Smoked Steak Butter

Smoke billowing out of the butter sauce.

Smoked Steak Butter is the next evolution of our smoked butter and smoked chimichurri journey. Adding that charcoal to the…

The post Smoked Steak Butter appeared first on Over The Fire Cooking.

Smoke billowing out of the butter sauce.

Smoked Steak Butter is the next evolution of our smoked butter and smoked chimichurri journey. Adding that charcoal to the sauce for added savory smokiness really does change the flavor! It will amplify your steaks whether you cooked them over the new FYR Grill or just on your skillet inside your house. It really makes a huge difference!

ANNOUNCEMENT – FYR Grill goes live for orders on Tuesday July 9th! Check it out and get ready.

Steak being dipped in the Smoked Steak Butter
Smoke billowing out of the butter sauce.
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Smoked Steak Butter

Smoked Steak Butter will not only elevate your grilled steak, but will make almost anything taste incredible!
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people
Calories 850kcal
Author Derek Wolf
Cost $10

Ingredients

Smoked Steak Butter:

  • 2 cups Clarified Butter melted
  • 1/2 cup Garlic Confit
  • 2 tbsp Chopped Parsley
  • 2 tsp Chopped Chives
  • 2 tsp Dried Rosemary
  • 2 tsp Dried Thyme
  • 1 tsp of Kosher Salt
  • 1 tsp Black Pepper
  • Smoking Charcoal

Confit Garlic:

  • 12-15 Garlic Cloves
  • Oil enough to cover the garlic

Instructions

  • Add a small skillet with your garlic cloves and enough oil to cover the cloves. Add to a medium heat fire and let gently simmer for at least 30-45 minutes until softened and dark amber brown. Pull off and cool, then smash up for the butter.
  • Add all the ingredients for the butter to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes.

Nutrition

Calories: 850kcal | Carbohydrates: 14g | Protein: 3g | Fat: 90g | Saturated Fat: 56g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 230mg | Sodium: 591mg | Potassium: 179mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 217IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 1mg

The post Smoked Steak Butter appeared first on Over The Fire Cooking.

Jalapeño Popper Dip 

Jalapeño popper dip

Dips really make everything better, and this jalapeño popper dip recipe is right on target. It’s similar to the Buffalo chicken…

The post Jalapeño Popper Dip  appeared first on Over The Fire Cooking.

Jalapeño popper dip

Dips really make everything better, and this jalapeño popper dip recipe is right on target. It’s similar to the Buffalo chicken dip we did a couple months back. This time, our easy jalapeno popper dip — a spicy, cheesy Tex-Mex mix — finds a home in the middle of freakin’ delicious stuffed crust pizza dough. It’s the perfect appetizer for the big game, your next party or even your family’s Taco Tuesday. Also, I’d bet no one would blink if you served this jalapeno popper dip recipe as a main course for dinner. 

An overhead shot of the jalapeño popper dip as its pulled from the fire oven.

I was able to get the ingredients for this delicious dip thanks to Kroger’s new online delivery service. It’s super convenient because professional drivers deliver everything in refrigerated trucks, the day after you order it. That means more time to make this cheesy dip or one of my favorite chicken wing or taco recipes to round out your meal!

Sponsored by Kroger

Why You’ll Love Jalapeño Popper Dip 

Stuffed crust pizza with Spiceology’s Everything Bagel Blend meets a spicy, cheesy, bacon-y dip, and then the rest is easy appetizer history. It’s what everyone loves about jalapeño poppers, but in dip form, so it’s great to share and simple to prepare. You can make this recipe in an oven, pizza oven or directly on a hot grill. 

A forkful of jalapeño popper dip.

For more appetizer ideas, check out Smoked Steak Queso Dip, Buffalo Chicken Fries and Birria Fries.

​Jalapeño Popper Dip Ingredients

  • Pizza Dough: Kroger makes things easy with premade refrigerated pizza dough, which we’ll stuff with sharp cheddar cheese and season with Everything Bagel Blend
  • Dip Mix: Our jalapeño popper dip comes together with shredded Monterey Jack cheese, crispy bacon bits, BBQ seasoning, diced red onions, diced fresh jalapeños, full fat cream cheese and sliced fresh jalapenos to garnish. 
All the dip ingredients set out and ready to be mixed.

How to Quickly Soften Cream Cheese

Forgot to take the cream cheese out of the fridge in time? Because we’ve all been there. The easiest way to get softened cream cheese for a recipe like this jalapeño popper dip is to leave it at room temperature on the counter for 30 minutes to an hour. But, there are other ways to get it ready in a pinch. My favorite is to submerge the sealed cream cheese packet in a large bowl of warm water for about 10 minutes. You can also use the microwave, though it’s a bit riskier since you might melt the cheese. First, unwrap the cream cheese from its foil wrapper. Then, put it on a microwave-safe plate and microwave the block in 10-second bursts until you reach your desired softness. 

Add flavor to everything you’re cooking

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How to Make Jalapeño Popper Dip

This great dip is going to be the star of the party. Grab your skillet, fire up your grill or oven and we’ll get cooking. 

The Pizza Dough

First, preheat your grill or oven to 400 degrees Fahrenheit for indirect cooking. Once you’ve done that, take your pizza dough and divide it into 3″x3″ segments. Then, add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls. 

Preparing stuffed pizza crust and lining it around the edge of the cast iron skillet.

Then, grease your skillet and line the outside with the dough balls. Add your 2 packets of cream cheese to the middle of the skillet. 

Placing cream cheese in the center of the cast iron skillet.

The Dip

Place your skillet in the smoker for 15 minutes, making sure to rotate it every 5 minutes for even cooking. After that, pull the skillet out of the smoker and combine cream cheese with 1/2 cup of shredded Monterey Jack cheese, 1.5 tablespoons of chopped bacon bits, 1.5 tablespoons of BBQ seasoning, 1 tablespoon of diced red onions and 1 tablespoon of diced jalapeno peppers.

Once you’ve mixed that cheesy base together thoroughly, top the cream cheese mixture with the remaining 1/2 cup of cheese, 1.5 tablespoons of chopped bacon bits, 1.5 tablespoons of BBQ seasoning, 1 tablespoon of diced red onions and 1 tablespoon of diced jalapeños. 

Mixing together the jalapeño popper dip.

The Seasoning

​Mix together 1 tablespoon of melted butter, 1 fresh egg and 1 tablespoon of water. This is your egg wash, which will help the pizza dough bake up golden brown. Brush the top of the dough balls with the egg wash, then season it all over with 1.5 tablespoons of Everything Bagel Blend.

Finishing the Jalapeño Popper Dip

Place the skillet back in the smoker or oven to cook for 15 more minutes at 400 degrees F. Make sure to rotate the skillet around every 5 minutes for even cooking. Once the dough is cooked through and golden brown, pull out the skillet and let this perfect dip cool for 5-10 minutes. Garnish the top of the dip with chopped chives and sliced jalapeños and enjoy!

The finalized and served jalapeño popper dip.

What to Serve with Jalapeño Popper Dip

Tortilla chips or pita chips are the perfect dipping implements (or diplements, as I like to call them) for this spicy dip. It’s a delicious appetizer for chicken wings or chicken legs, or even your favorite taco recipe. I also think this jalapeño popper dip plus my honey fire BBQ wings would make for an off-the-charts meal.

Leftovers and Reheating

For any leftover dip, place it in an airtight container in the fridge for 3-5 days. When you’re ready to eat, reheat on a medium-high heat grill or in a 350-degree oven, in a baking dish or the original skillet covered with aluminum foil, for about 10-15 minutes.

For More Poppers

FAQs

​What’s the best way to keep this dip from getting too spicy? 

You can easily adjust the amount of jalapenos, depending on how you feel about spicy food. If you want just a little bit of heat, you can halve the amount of diced jalapeños inside the dip. An equally good option is to skip the sliced jalapeño peppers in the garnish. 

Can I use different cheeses? 

​I’d stick with cream cheese for the base of the dip, since something like Greek yogurt might separate and curdle and ruin it. But, you could use sharp cheddar cheese instead of Monterey Jack inside the dip, and something like mozzarella or pepper Jack in the stuffed crust.

Where can I learn more about Kroger delivery? 

​Kroger makes it super easy to get all the ingredients you need, delivered right to your doorstep. Check out this link for more info!

Get The Cookbooks!

Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Jalapeño popper dip
Print

Jalapeño Popper Dip

Jalapeño popper dip is a spicy, cheesy appetizer — right in the middle of stuffed pizza crust — that's perfect for your next party.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 721kcal
Author Derek Wolf

Ingredients

Dough:

  • 16 oz Pizza Dough
  • 2 cups Cubed Soft White Cheddar Cheese
  • 1.5 tbsp Everything Bagel Rub
  • 1 tbsp Melted Butter
  • 1 Fresh Egg
  • 1 tbsp Water

Jalapeno Popper Mix:

  • 1 cup Shredded Jack Cheese
  • 3 tbsp Chopped Bacon Bits
  • 3 tbsp BBQ Seasoning
  • 2 tbsp Diced Red Onions
  • 2 tbsp Diced Jalapeños
  • 2 packets Cream Cheese
  • Sliced Jalapeños garnish

Instructions

  • Preheat your grill or oven to 400F for indirect cooking.
  • Take your pizza dough and divide into 3”x3” segments. Add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls. Next, take a greased skillet and line the outside with the dough balls. Add to the middle your cream cheese.
  • Place the skillet in the smoker to cook for 15 minutes at 400F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
  • Pull the skillet out and add half of the cheese, bacon bits, bbq rub, red onions and diced jalapenos. Mix together thoroughly. Finally, top the sauce with the rest of your cheese, bacon bits, bbq rub, red onions and diced jalapenos.
  • Mix together the water, egg and melted butter. Brush the top of the dough with the egg wash and season with everything bagel seasoning.
  • Place the skillet in the oven to cook for 15 more minutes at 400F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
  • Once the dough is cooked through and browned, pull out the skillet and let cool for 5-10 minutes. Garnish with chopped chives and enjoy!

Notes

How to Quickly Soften Cream Cheese
Forgot to take the cream cheese out of the fridge in time? We’ve all been there. The easiest way to get softened cream cheese for a recipe like this jalapeño popper dip is to leave it at room temperature on the counter for 30 minutes to an hour. But, there are other ways to get it ready in a pinch. My favorite is to submerge the sealed cream cheese packet in a large bowl of warm water for about 10 minutes. You can also use the microwave, though it’s a bit riskier since you might melt the cheese. First, unwrap the cream cheese from its foil wrapper. Then, put it on a microwave-safe plate and microwave the block in 10-second bursts until you reach your desired softness. 

Nutrition

Calories: 721kcal | Carbohydrates: 66g | Protein: 33g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 1.791mg | Potassium: 192mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1.31IU | Vitamin C: 11mg | Calcium: 736mg | Iron: 8mg

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Best Smash Burger Recipes

Animal Style Burgers assembled and served.

With summertime in full swing, it feels like the right time for a round-up of my Best Smash Burger Recipes.…

The post Best Smash Burger Recipes appeared first on Over The Fire Cooking.

Animal Style Burgers assembled and served.

With summertime in full swing, it feels like the right time for a round-up of my Best Smash Burger Recipes. Smash burgers are all the rage – and for a good reason. These flavorful burgers are the perfect way to get the crispy bits and juiciness you crave.

A close up shot of an animal style burger held next to the fire. Best Smash Burger Recipes Round Up.

These Best Smash Burger Recipes level up your traditional burgers in ways you may not have imagined before. My flavors are often fire-spicy and never dull, so buckle up!

Whether you’re grilling on a hot griddle or a cast iron pan, I’ll show you how to get the perfect sear and the juiciest burgers every time. Be sure to check out each recipe card below for the full recipe and all the juicy details.

If you’re a smashburger fan but you had sliders on your mind, check out this collection of epic slider recipes: The Best Slider Recipes.

Why You’ll Love Each Smash Burger Recipe

Smash burgers are not just another way to cook a burger. They’re, by far, the best way to achieve the perfect sear that makes every bite unforgettable. By pressing the burger patties thin on a hot surface, you maximize the surface area in contact with the cast iron skillet.

Smashing and seasoning the patties for our smash burgers.

The result? Browned bits and succulent, crispy edges that will blow your taste buds away. Plus, with a slice of cheese melting over the top and a dollop of special smash sauce, you’ll feel like you’re dining at your favorite burger joint.

Did you know you can also make smash burger style tacos? Yeah… It’s as good as it sounds. Check out my Surf and Turf Smashburger Tacos and Chorizo Smash Tacos to see what the hype is all about.

A close up shot of a double stacked patty.

Cooking Tips for the Best Burgers

Beef Patty Basics

  • Choose the Right Meat: Start with the best beef – a pound of ground beef can make about 3 double patty burgers. I like to use lean ground beef. I’ve found it actually holds together better than a fattier blend. Equal portions is key; divide it into equal-sized tight meatballs for even cooking.
  • Preheat Your Skillet: Whether you’re using a cast-iron skillet, cast-iron griddle or a non-stick skillet, make sure it’s scorching hot before adding your burger meat. Medium-high heat is perfect for achieving that crispy sear.
  • Smash It Right: Use a sturdy spatula or a burger press to smash the balls of beef into thin patties on the hot surface. You can use the handle of a second spatula to apply extra pressure. Smash for 1-2 minutes for those perfect crispy edges.
  • Season Generously: Of course, season the patties with one of my signature seasonings (in the killer beer cans). Or, keep it simple with some black pepper, garlic powder, kosher salt and then a small amount of yellow mustard for that classic burger flavor.
  • Invest in Parchment Paper: Importantly, use a sheet of parchment paper between the meat and your spatula or press to prevent sticking and to help in the smashing process.

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go the extra mile

  • Cheese, Please: Place a slice of cheese on top of each patty while they’re still sizzling on the grill. Melted American cheese is always a great option for that gooey goodness.
  • Make a Special Sauce: While ketchup and mustard are classic, a special sauce is a must-have condiment. If you want to stick to simple ingredients, mix a homemade smash sauce in a small bowl—equal parts mayonnaise, ketchup, and a dash of pickle juice—to spread on your toasted buns.
  • Don’t Forget the Buns: The right choice of burger bun can make all the difference to your finished burger. Brioche buns, pretzel buns or potato buns are my personal favorites—they hold up well to the juicy burger patty.

My Favorite Smash Burger Recipes

cheesy onion smash burgers

Cheesy Onion Smash Burgers

Thin, crispy beef patties topped with caramelized onions and melted cheese deliver a savory and mouthwatering burger experience.
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Animal Style Burgers assembled and served.

Animal Style Burger

Animal Style Burger for an In-N-Out experience right at home.
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Grilled Cheese BBQ Cheeseburgers assembled and ready to devour.

Grilled Cheese BBQ Cheeseburger

Another burger inspired by Five Guys, you get the best of a grilled cheese and a cheese burger all in one.
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Au Cheval Burger served open faced so you can see the fried egg.

Au Cheval Burger

Au Cheval Burger
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BBQ bacon burgers fully assembled with onion rings.

BBQ Bacon Burger

This BBQ bacon burger recipe takes the dish to new levels with Sam Adams beer-battered onion rings, making for a delicious summertime dinner.
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Chili Cheese Smash Burgers plated and ready to eat.

Chili Cheese Smash Burger

Juicy beef patties with spicy chili and melted cheese, creating a robust and flavorful burger that's perfect for chili lovers.
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A Jalapeño Popper Smash Burger being held by the fire.

Jalapeño Popper Smash Burgers

Spicy jalapenos, creamy cheese and juicy beef patties help create a deliciously fiery and savory burger experience.
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Oklahoma Onion Burgers are ready to eat.

Oklahoma Onion Burger

Thin, crispy beef patties smashed with sweet caramelized onions create a perfect blend of savory and sweet in every bite.
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Cooking cowboy candy slices in the sugar syrup.

Cowboy Candy Smash Burger

Cowboy candy is a freakin' delicious way to turn fresh jalapeño peppers into a savory, sweet treat that is perfect for topping burgers.
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A Beer Cheese Smash Burger after being dipped in the cheese.

Beer Cheese Smash Burgers

Juicy beef patties topped with rich, creamy beer cheese and crispy bacon, deliver a hearty and indulgent burger experience.
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Peanut Butter and Jelly Smash Burgers plated so that they can be served.

Peanut Butter and Jelly Smash Burgers

Peanut Butter and Jelly Smash Burgers
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Elvis Smash Burger

Elvis Smash Burger

For a unique Elvis-inspired twist, this burger recipe pairs juicy beef patties with creamy peanut butter, crispy bacon and caramelized bananas.
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Three Steakhouse Smash Burger lined up and ready to serve.

Steakhouse Smash Burgers

Juicy beef patties, a tangy steak sauce and crispy onions create a rich and savory gourmet burger.
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a western bbq burger held over a fire

Western BBQ Burger

This Western BBQ Burger is a crispy beef patty on a bun topped with cheese, bacon, beer-battered onion rings, pulled pork, and BBQ sauce.
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Flying Dutchman Smashburger recipe is a grilling masterpiece served with tater tots.

Flying Dutchman Smashburger

This recipe features juicy beef patties with crispy edges, melted cheese and a tangy homemade sauce, offering a bold and flavorful twist on the classic smash burger.
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ready to eat some bacon cheeseburger

Twisted & Smashed Bacon Cheeseburger

Juicy beef patties, crispy bacon and a twist of spicy jalapenos are topped with melted cheese for a bold and flavorful burger.
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Chorizo Smashburger Recipe

Chorizo Smashburgers

Spicy chorizo with juicy beef patties, topped with melted cheese and zesty salsa delivers a smash burger packed with bold, vibrant flavors.
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Poutine Burger assembled so we can start eating!

Poutine Burger

The Poutine Burger, when burgers, fries and gravy come together as one.
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Surf and Turf Butter Burger

Surf and Turf Butter Burger Recipe

Surf and Turf Butter Burger Recipe for a fist full of deliciousness!
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The McRib Burgers ready for serving.

McRib Burger

The McRib Burger is here and we're giving those two golden arches a run for their money!
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What to Serve with the Perfect Smash Burger

No good smash burger is complete without the right toppings and sides. Serve ’em up with crispy French fries or onion rings for a traditional diner experience. Top your burgers with dill pickles, red onion slices and then more of your favorite toppings for that ultimate burger experience.

Topping a smash burger with sautéed onions and jalapeños.

Leftovers & Reheating Smash Burgers

If you somehow manage to have leftovers (which, let’s be honest, is unlikely), store your leftover patties and buns separately in the fridge for up to 3 days. When you’re ready to reheat them, preheat a large heavy skillet over medium-high heat, add a small amount of oil and then reheat the patties for about 1-2 minutes on each side. This helps maintain that crispy texture.

FAQs for Smash Burger Recipes

What is the best type of meat to use for smash burgers?

For the best smash burgers, use ground beef with a lower fat content, such as an 90/10 blend. This ratio ensures the burgers remain juicy and flavorful while also staying intact and achieving those delicious browned bits that are essential for a great smash burger.

How do I prevent my smash burgers from sticking to the pan?

To prevent sticking, make sure your skillet or griddle is preheated to a scorching hot temperature before adding the meat. Additionally, a small amount of beef tallow can be added to the pan for extra non-stick assurance.

Can I make smash burgers without a cast-iron skillet?

Yes, you can make smash burgers without a cast-iron skillet. While cast iron is preferred for its excellent heat retention and ability to create a crispy sear, a heavy-bottomed non-stick skillet or a stainless steel pan can also be used. Just make sure the pan is preheated well to then ensure the best results.

Happy grilling and let me know in the comments which smashburger recipe is your favorite!

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Grilled Steak Elote Tacos

Grilled Steak Elote Tacos

If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco…

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Grilled Steak Elote Tacos

If you’re craving more flavor-packed taco nights, you obviously have to try my Grilled Steak Elote Tacos recipe! This taco and corn fiesta brings the best of popular Mexican street food to your next summer cookout.

Grilled Steak Elote Tacos are good to go and ready to eat!
Post sponsored by Oklahoma Joe’s.

The steak tacos are super simple to make but also deliver killer flavors that will leave your taste buds salsa dancing. The key to these tacos is marinating the steak as long as possible to maximize flavor and serving everything hot so the cheese is perfectly melty.

The other secret is using the Oklahoma Joe’s Judge Grill. This awesome workhorse makes the process clean and easy, ensuring you grill steak perfectly every time. It always nails that perfect blend of char and smoke, which is why I’m always raving about it.

Why You’ll Love Grilled Steak Elote Tacos

Now, you’ll love these Grilled Steak Elote Tacos because of all the flavorful components. Marinated and grilled steak with an incredible smoky flavor from the Oklahoma Joe’s Judge Grill complements the natural sweetness of the elote, Mexican street corn, and melted Jack cheese.

In the meantime, the marinated steak brings a depth of flavor that makes these tacos incredibly versatile. You can dress them up or down depending on your vibe. Whether you’re grilling for a family dinner or a summer BBQ, these tacos are definitely going to satisfy any hungry crowd.

The flap steak is seasoned.

Elote is a Spanish word meaning “corn cob”. I’m always playing around with the flavors of Mexican elote, which incorporates corn with some combination of mayo, chili powder, cheese and lime. I’ve added these flavors to make steak elote sliders and elote chorizo dogs. I’ve even made pulled pork elote tacos and elote style chicken wings. All were so freaking delicious and were fun new ways to enjoy all the flavors of elote. Make sure to give them a try!

Easy Steak Tacos Recipe Ingredients Round-Up

  • Steak – Grab yourself a whole flap steak, which comes from the bottom sirloin and has a looser grain, making it slightly more tender. You’ll marinate the flap meat with some lime juice, cola (trust me on this), hot sauce, kosher salt, black pepper, garlic powder and a bit of canola oil.

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  • Elote Sauce – For that creamy, tangy elote sauce, you’ll need mayonnaise, sour cream, hot sauce (for a bit of heat) and fresh lime juice.
  • Grilled Corn – Pick up some fresh corn cobs. You’ll brush them with canola oil and grill them to perfection. Then, you’ll top them with fresh cilantro, diced red onions, mayonnaise, cotija cheese and a sprinkle of Tajin seasoning.
  • Tacos – Make sure to get flour tortillas for best results and a good amount of shredded Jack cheese to bring everything together. Corn tortillas could also work, but they tend to be smaller and do not hold up as well. 

How to Make Grilled Steak Elote Tacos

Steak

First, start by mixing all the marinade ingredients in a bowl. Place steak in a food-safe bag or bowl and pour in the marinade, making sure the steak is thoroughly coated. Seal it up and let it marinate in the fridge for at least 4 hours, although overnight is even better for maximum flavor.

The flap steak gets a good char on the Oklahoma Joe's Judge grill.

When you’re ready to cook, get your grill up to a high heat (around 450 degrees F) for direct grilling. Take the steak out of the marinade, tossing the excess liquid. Grill the steak on the hot grill for about 4-5 minutes on each side, aiming for an internal temperature of 125 degrees F.

Once done, let the steak rest for 10 minutes. Slice steak against the grain and then into bite-sized cubes.

Grilled Steak is chopped up for the tacos.

Corn & Elote

Preheat your grill to a medium-high temperature (around 375 degrees F) for direct cooking. Place corn on grill and then let it hang there for 6-8 minutes until the corn kernels are slightly charred. Remove the corn from the grill and cut the kernels off the cob using a sharp knife.

The Elote is prepared on the grill.

Finally, mix the grilled corn with the other ingredients for the corn mixture in a bowl. Separately, mix all the ingredients for the elote sauce in another small bowl.

Tacos

To begin assembling the tacos, preheat a cast iron skillet over medium heat. Place a tortilla in the skillet and then cook one side before flipping it. Sprinkle a handful of shredded cheese on top, and then fold the tortilla in half with the cheese inside.

The tacos are finished with melted cheese.

Cook both sides until the tortilla is slightly crispy and the cheese is melted. Open the warm tortillas, add the sliced steak, corn salsa and then drizzle the elote sauce on top. Serve up and enjoy. Cheers!

If you’re looking for more taco recipe inspiration, you’ll without a doubt find it here: Tacos Al Pastor, Surf and Turf Smashburger Tacos, Chorizo Smash Tacos and Crispy Steak and Shrimp Tacos.

What to Serve with Grilled Steak Elote Tacos

These tacos pair wonderfully with a side of Mexican rice, refried beans or a fresh avocado salad. Consider serving a cold cerveza or a tangy margarita for a refreshing drink. And don’t forget the salsa and guacamole for some extra dipping action!

More Taco Action

What to Do with Leftover Elote Tacos

If you have leftovers, store the steak and elote mixture separately in airtight containers in the refrigerator. Reheat the steak and elote before assembling more tacos. Alternatively, you can use the leftover steak in a salad or as a topping for nachos, and the elote can be a tasty side dish on its own.

FAQs for Grilled Steak Elote Tacos

What’s the difference between cotija cheese and queso fresco? 

Cotija cheese is firmer and saltier, ideal for adding a strong, savory finish to dishes, while queso fresco is softer and milder, perfect for adding a fresh, creamy element.

What is Tajin seasoning?

Tajin seasoning is a popular Mexican spice blend that combines chili peppers, lime and sea salt. In general, it’s a versatile seasoning that adds a tangy, slightly spicy kick to a variety of dishes. Tajin is also commonly used to rim the glass of cocktails like micheladas and margaritas.

What does Elote mean?

“Elote” is the Spanish word for “corn on the cob.” In Mexican cuisine, elote typically refers to Mexican corn, a popular street food. Grilled corn on the cob is slathered with a mixture of mayonnaise, sour cream, cheese (usually cotija), chili powder and lime juice and then often sprinkled with cilantro.

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Grilled Steak Elote Tacos
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Grilled Steak Elote Tacos

For your next cookout, make some flavor-packed Grilled Steak Elote Tacos—the popular Mexican street food you can make in your own backyard.
Course Dinner, Lunch
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 526kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Whole Flap Steak
  • 2 medium Limes juiced
  • 1 cup Cola
  • 2 tbsp Hot Sauce
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Elote Sauce:

  • 2.5 tbsp Mayonnaise
  • 1.5 tbsp Sour Cream
  • 1 tsp Hot Sauce
  • 2 medium Limes juiced

Grilled Corn:

  • 3-4 Corn on the Cob
  • 2 tbsp Chopped Cilantro
  • 2 tbsp Diced Red Onions
  • 1.5 tbsp Mayonnaise
  • 1.5 tbsp Cotija Cheese
  • 1.5 tsp Tajin Seasoning
  • Canola Oil as needed

Tacos:

  • Flour Tortillas
  • 2 cups Jack Cheese shredded

Instructions

Steak:

  • Begin by adding all the ingredients for the marinade to a bowl and mixing together thoroughly.
  • Next, add your steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.
  • Preheat your fire to high heat (around 450 degrees F) for direct grilling.
  • Pull your steaks out of the bag and discard any excess marinade.
  • Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal.
  • Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.

Corn & Elote:

  • Preheat your grill to medium high temperature (around 375 degrees F) for direct cooking.
  • Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred.
  • Pull off the grill and slice the corn off the cob.
  • Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn.
  • Finally, mix in a bowl all the ingredients for the Elote Sauce.

Tacos:

  • Add a cast iron skillet over medium heat to preheat.
  • Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
  • Pull the tortilla off and open up. Add sliced steak, corn salsa and drizzle the elote sauce on top. Serve and enjoy!

Video

Nutrition

Calories: 526kcal | Carbohydrates: 30g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 3363mg | Potassium: 593mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1066IU | Vitamin C: 30mg | Calcium: 512mg | Iron: 3mg

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Chicken Bacon Ranch Sliders

chicken bacon ranch slider

If you’re scrolling for easy recipes with epic flavor, let’s dive right into my mouth-watering Chicken Bacon Ranch Sliders recipe.…

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chicken bacon ranch slider

If you’re scrolling for easy recipes with epic flavor, let’s dive right into my mouth-watering Chicken Bacon Ranch Sliders recipe. Perfect for game day or any gathering, the tasty sliders start with the best King’s Hawaiian sweet rolls.

The juicy chicken, crispy bacon slices, and creamy ranch flavor layered inside will have your taste buds dancing. Trust me, with the added twist of spicy buffalo sauce on these grilled sandwiches, they’ll be your new favorite!

Chicken Bacon Ranch Sliders come together easily with King's Hawaiian rolls.
Post sponsored by Kings Hawaiian.

This recipe features my absolute fave slider buns from King’s Hawaiian. Honestly, I could eat their Hawaiian sweet rolls all day, every day, with nothing in them, and still be totally happy. 

What makes them taste so good? It’s the sweetness and that soft, pillowy texture that just melts in your mouth. Combine that with tender chicken, buffalo sauce, bacon and ranch dressing, and it’s game over. So freakin’ delicious!

Why You’ll Love Chicken Bacon Ranch Sliders

Chicken Bacon Ranch Sliders are my idea of perfection. The juicy chicken, grilled with all the right spices, gives you a tender and flavorful base. Add the irresistible crunch of crispy bacon bits and the richness of melted cheese, and you’ve got a winning crowd favorite for football season.

Not game day? No worries. These tasty sliders will also be a huge hit with the picky eaters in your house anytime. With simple ingredients and straightforward steps, you’ll have delicious mini sandwiches ready in no time.

A Chicken Bacon Ranch Slider always hits the spot.

Another reason to love sliders is their versatility. Customize the chicken filling to your liking—use buffalo sauce for a spicy twist or stick with classic ranch seasoning for a milder flavor. The creamy homemade ranch adds a tangy touch that perfectly complements the chicken and bacon. 

And let’s not forget how much you’ll love the King’s Hawaiian Rolls. They are the best rolls for sliders, providing a sweet and buttery base that holds all the deliciousness together. Don’t forget to hashtag #SliderSundays when you share your creations and check out all my Best Slider Recipes!

For another take on chicken sliders, check out my Cheesy Buffalo Chicken Sliders or Nashville Hot Chicken Slidersrecipe! I’ve also made some pretty fantastic Double Fried Chicken Wings that combine buffalo sauce and BBQ sauce if wings are more your vibe.

For more slider inspiration, you should also check out these recipes: Cowboy Butter Sliders, Chimichurri Steak Sliders, BBQ Beef Sliders and Pulled Beef Sliders with Steakhouse Baked Beans.

Bacon Ranch Chicken Sliders Ingredients

  • Chicken – You’ll need to pick up a pack of chicken thighs along with some kosher salt, black pepper, garlic powder, buffalo sauce and canola oil for the chicken.
  • Homemade Ranch – Gather up some sour cream, mayonnaise, fresh parsley, dill, garlic powder, black pepper, buttermilk and salt.
  • Sliders – To complete this recipe, you’ll need a pack of King’s Hawaiian Rolls, cooked bacon slices, mozzarella cheese, butter and ranch seasoning.

So there you have it—the easy list of must-haves to make our chicken bacon ranch sliders recipe totally perfect.

How to Make Chicken Bacon Ranch Sliders

Let’s Prep

First, let’s start this easy appetizer with some homemade ranch dressing. Combine all the ranch ingredients in a small or large bowl and mix well. Once it’s all blended together, set it aside until you’re ready to use it.

Making the best homemade ranch dressing.

Now, let’s move on to the chicken. Start by slathering your chicken thighs with oil and then generously season them with salt, pepper and garlic powder – or your favorite chicken rub if you prefer. Pop the seasoned chicken in the fridge until you’re ready to cook.

Preheat your grill to medium-high heat, around 375 degrees F, setting it up for two-zone indirect cooking. While the grill is heating up, place a cold cast iron skillet on the grill and add your bacon slices. Let them cook until they’re nice and crispy. Once the bacon is done, pull it off the grill, let it cool and then chop it up.

Grilling Time

Grilling the chicken to perfection.

Next, it’s time to cook the chicken. Place the chicken thighs on the grill and cook them for about 6-8 minutes per side, or until they reach an internal temperature of 170 degrees F. After you flip the chicken, baste it with buffalo sauce to add a little spicy kick, and continue basting as needed.

slicing up the grilled chicken with a sharp knife.

Once the chicken is done, take it off the grill and let it rest for about 5 minutes before slicing it into thin strips.

Assembly Time

Grab your pack of King’s Hawaiian Slider Rolls. Without separating them, slice the rolls in half horizontally with a sharp knife so that you have a top and bottom layer. Place the bottom half of the rolls in a foil bin or a cooking-safe baking dish. Start layering by adding a layer of cheese, followed by the sliced chicken, chopped bacon, a drizzle of that homemade ranch and then another layer of cheese. Top it all off with the top half of the rolls. Brush some melted butter over the tops of the rolls and sprinkle with ranch seasoning.

Assembly the sliders and finishing with melted butter on top.

For indirect cooking, get your grill to a steady medium-high heat, around 350-375 degrees F. Place your assembled sliders in the foil bin on the grill and cook until the top buns look golden brown and crispy, which should take about 10-12 minutes. Once they’re done, pull them off the grill and then let them cool for 2-3 minutes.

Slice up your sliders and then serve them with your homemade ranch for dipping. Cheers! 

What to Serve with Chicken Bacon Ranch Sliders

What’s the best way to enjoy these sliders? Serve ’em up with some crispy fries, a fresh green salad or some crunchy coleslaw. For a true game day feast, serve them alongside other finger foods like wings, nachos or jalapeno poppers.

More with Buffalo Sauce

How to Store Leftovers and Reheat Any Sliders

If you have any leftover sliders, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, wrap the sliders in aluminum foil and then warm them up in the oven or on a grill at 350 degrees F until heated through. 

After one bite of the buffalo chicken ranch slider, you'll be hooked.

FAQs for Chicken Bacon Ranch Sliders

How can I adjust the spice level of these sliders?

To adjust the spice level of these sliders, simply tweak the ingredients. For more spice, add a few dashes of hot sauce to the shredded chicken mixture, use spicy ranch dressing or mix in some finely chopped jalapeños or a sprinkle of cayenne pepper. Stick with classic ranch dressing and then avoid hot buffalo sauces. Whenever you have guests, it’s always important to customize so that everyone is happy.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts if you prefer. They will still be juicy and flavorful. If you’re pressed for time, you can also create some tasty sandwiches with some leftover rotisserie chicken.

What kind of cheese can I swap with mozzarella?

Mozzarella is a great choice for its melting qualities, but you can also use cheddar, pepper jack cheese or provolone. It always comes down to your personal preference!

What other types of Sliders can I make with Kings Hawaiian?

Well, the options are endless! If you want to go the steak route, then my Steak Au Poivre Sliders and Smoked Philly Cheesesteak Sliders are for you! Guinness Pulled Beef Sliders and Smoked Pulled Ham Sandwiches are also great options for those that love shredded meat.

If you want to step out of the box, then give my Italian Sliders or Grilled Steak Elote Sliders a try! They’re sure to satisfy.

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Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Chicken Bacon Ranch Sliders
Print

Chicken Bacon Ranch Sliders

This easy Chicken Bacon Ranch Sliders recipe is leveled up by a spicy twist of buffalo sauce.
Course Appetizer, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 890kcal
Author Derek Wolf

Ingredients

Chicken:

  • 8-10 Chicken Thighs
  • 2 tbsp Kosher Salt
  • 2 tbsp Black Pepper
  • 2 tbsp Garlic Powder
  • Buffalo Sauce as needed
  • Canola Oil as needed

Homemade Ranch:

  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1.5 tbsp Chopped Parsley
  • 1 tbsp Chopped Dill
  • 1.5 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Buttermilk to desired consistency
  • Salt to taste

Sliders:

  • 1 pack King’s Hawaiian Rolls
  • 8-10 Cooked Bacon Slices
  • 8-12 Sliced Mozzarella Cheese
  • ½ cup Melted Butter
  • Ranch Seasoning

Instructions

  • Add all the ingredients for your ranch to a bowl and mix. Set to the side until ready to use.
  • Slather your chicken thighs with oil and generously season with salt, pepper and garlic powder or your favorite chicken rub. Set in the fridge until ready to cook.
  • Preheat a grill to medium-high heat (about 375F) for two zone indirect cooking.
  • Add a cold cast iron skillet to the heat and add your bacon slices to cook until nice and crispy. Once done, pull off to cool then chop up.
  • Next, add your chicken to the grill and cook for 6-8 minutes per side or until they are 170F.
  • After you flip the chicken, baste with the buffalo sauce and continue cooking. Baste as needed.
  • Once the chicken is done, pull off to let it rest for 5 minutes. Once rested, slice into thin strips.
  • Pull out your King's Hawaiian Slider Rolls. While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side.
  • Add the bottom side into a foil bin or cooking safe skillet. Add a layer of cheese, sliced chicken, chopped bacon, drizzle of ranch and finish with a layer of more sliced cheese plus the top part of the buns.
  • Brush some melted butter over the top roll and season with ranch seasoning.
  • Get your grill to a two zone medium high heat (around 350-375F) for indirect cooking.
  • Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.
  • Slice up your sliders and serve with the homemade ranch for dipping. Enjoy!

Nutrition

Calories: 890kcal | Carbohydrates: 11g | Protein: 45g | Fat: 74g | Saturated Fat: 29g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 4.2mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1.108IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg

The post Chicken Bacon Ranch Sliders appeared first on Over The Fire Cooking.

Smoked Butter

Smoked Butter in a Mason jar.

After experimenting with smoked chimichurri, I couldn’t wait to try smoked butter—and it turned out spectacularly! This recipe delivers a…

The post Smoked Butter appeared first on Over The Fire Cooking.

Smoked Butter in a Mason jar.

After experimenting with smoked chimichurri, I couldn’t wait to try smoked butter—and it turned out spectacularly! This recipe delivers a subtle yet delightful smoky flavor that enhances the savoriness of any dish. I paired this smoked butter with bacon-wrapped filets and lobster meat, and the results were phenomenal. I’m undoubtedly adding this butter recipe to my regular rotation!

Smoked Butter in a Mason jar.

Why You’ll Love Smoked Butter

Smoked butter is so freakin’ delicious, you’ll wonder how you ever survived without it. Combining the rich taste of the butter, some key ingredients and that smoke flavor is my new favorite way to add insanely good flavor to any dish.  

The butter is slathered over bacon-wrapped steaks and lobster meat.

You’re gonna love this because it’s super easy to make and ridiculously versatile. It pairs perfectly with everything: beef, seafood, chicken, roasted veggies or even just a slice of warm French bread. Whether you want to level up a special occasion meal or just add some gourmet vibes to your everyday dishes, smoked butter is your new kitchen MVP.

Butter can be a cook’s greatest companion! I’ve made plethora of butters, from chili butter to black garlic butter to garlic butter to the most classic of herb butters. It elevates steak and seafood dishes, and can even be added to sandwiches for a cowboy butter slider situation.

Ingredients Roundup

The ingredients are fairly simple and straightforward. And don’t feel intimidated by clarified butter, because you can either buy it or make your own (see the recipe below).

For the star of the Smoked Butter, you’ll obviously need some high-quality natural charcoal from your grill to drop into the jar. If you’ve been following my journey for a while, you already know I reached directly for that Cowboy Charcoal.

Our tasty and spicy butter is prepared with a white hot piece of charcoal from the grill.

Then, you’ll need to grab some clarified butter, chopped parsley, minced garlic, Dijon mustard, FYR GLD hot sauce and red chili flakes.

You can leave out the hot sauce (or add less) if you don’t want the slightly spicy finish. 

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

Easy Clarified Butter recipe

Making clarified butter is easier than you might think. First, grab your unsalted butter—about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate and rise to the top while the water and other impurities sink to the bottom.

Use a spoon to skim off the milk solids floating on top once the butter is fully melted. Don’t stress if you don’t get every last bit. After skimming, slowly pour the liquid gold into a heatproof container, using a fine mesh strainer if needed.

Voila! Pure butter with a superior flavor. This stuff has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling.

How to Make Smoked Butter

No need for a food processor to make this tasty sauce. Add all the ingredients to the jar along with a white-hot smoldering coal from the fire pit. Cover quickly to capture the smoke, then set to the side to mingle for 20-30 minutes.

Trapping the smoke is the key to the best butter.

The amount of smoky flavor imparted on the butter might surprise you. I did not find it to be overpowering, however, if you do, simply adjust the amount of time the coal sits in the butter. I found it to be a really fun way of adding more fire flavor to the food.

What to Pair with Smoked Butter

Looking to level up your seafood, veggies, or meats? Smoked butter is your go-to for adding insanely delicious flair to your dishes.

One of the best combos ever is smoked butter with freshly grilled seafood like oysters, salmon, lobster or shrimp. The butter’s smoky richness perfectly complements the seafood’s natural sweetness, creating an unbeatable flavor explosion.

Every bite of steak and lobster surf and turf is more delicious with this recipe.

And don’t forget about meats! A couple of spoonfuls of smoked butter melting over a hot, juicy steak or a fresh-off-the-grill burger adds an extra layer of depth and richness.

Storing and smoked Butter

Once you’ve crafted your batch of delicious smoked butter, proper storage is key to maintaining its rich flavor and quality. After you’ve prepared it, let the smoked butter cool to room temperature (no longer than a couple of hours) before placing it in the fridge for up to 2 weeks. You can also freeze the butter in ice cube trays for up to 6 months.

More Flavored Butters

FAQs for Smoked Butter

Can I use regular butter instead of clarified butter to make smoked butter?

Sure, regular butter works, but clarified butter is definitely the way to go. It has a higher smoke point and packs more flavor. Regular butter’s milk solids and water can burn during smoking, leaving you with some funky flavors. Clarified butter, on the other hand, gives you a smoother, richer result that amps up your dishes with that perfect smoky taste.

What types of wood are best for smoking butter?

Picking the right wood is key to nailing the flavor of your smoked butter. Fruit woods like apple, cherry or peach add a mild, sweet smokiness that goes great with buttery goodness. If you’re after a bolder taste, go for hardwoods like oak or hickory. Try out different woods and then see which one gives your butter the perfect smoky vibe.

What’s the difference between slow cultured butter, clarified butter, and butter? 

Slow-cultured butter, clarified butter, and regular butter each bring their own vibe to the table. Slow-cultured butter gets its tangy, rich flavor from fermenting cream with bacterial cultures, making it perfect for gourmet dishes. Clarified butter is regular butter melted down to ditch the milk solids and water, leaving pure butterfat with a higher smoke point for high-heat cooking. Regular butter is your classic churned cream with salted and unsalted options.

Get The Cookbooks!

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By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Smoked Butter in a Mason jar.
Print

Smoked Butter

As crazy as it sounds, we're dropping hot charcoal into a savory and spicy butter sauce that levels up ANY dish!
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 3201kcal
Author Derek Wolf

Ingredients

Smoked Butter:

  • 2 cups Clarified Butter liquid
  • ¼ cup Chopped Parsley
  • 2 tbsp Minced Garlic
  • 1 tbsp Dijon Mustar
  • 1.5 tsp FYR GLD Hot Sauce
  • 1.5 tsp Red Chili Flakes
  • Smoking Charcoal

Instructions

  • Add all the ingredients for the butter to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes.
  • Remove coal from the butter before adding it to any steak or seafood dish of your liking!

Video

Notes

Easy Clarified Butter Recipe
Making clarified butter is easier than you might think. First, grab your unsalted butter—about four sticks. Melt the blocks of butter slowly over direct heat (low setting) in a saucepan. The goal is to let the butter melt gradually and completely without boiling it. As it melts, you’ll notice the milk solids start to separate and rise to the top while the water and other impurities sink to the bottom.
Use a spoon to skim off the milk solids floating on top once the butter is fully melted. Don’t stress if you don’t get every last bit. After skimming, slowly pour the liquid gold into a heatproof container, using a fine mesh strainer if needed. 
Voila! Pure butter with a superior flavor. This stuff has a higher smoke point than regular butter, making it perfect for high-heat cooking and grilling. 

Nutrition

Calories: 3201kcal | Carbohydrates: 9g | Protein: 4g | Fat: 359g | Saturated Fat: 223g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 104g | Cholesterol: 922mg | Sodium: 391mg | Potassium: 237mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2175IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 2mg

The post Smoked Butter appeared first on Over The Fire Cooking.

Chimichurri Burger

The epic Chimichurri Burger.

If you love beef burgers as much as I do, you’re going to love the Chimichurri Burger. It’s a different…

The post Chimichurri Burger appeared first on Over The Fire Cooking.

The epic Chimichurri Burger.

If you love beef burgers as much as I do, you’re going to love the Chimichurri Burger. It’s a different way to make an insanely satisfying, over-the-top juicy burger. A smashed beef patty topped with a garlicky chimichurri sauce, layered with tender slices of picanha, a fried egg and melted cheese? Heck yes! Trust me, it’s so freakin’ delicious, and it’ll soon be your go-to burgers recipe! 

The epic Chimichurri Burger.
Post sponsored by Breeo.

In case this is one of those delicious recipes that looks a little familiar, it’s a variation of “The Wolf Burger,” which I have exclusively in my cookbook Flavor By Fire.

Today I’m making the tasty burgers with my brand new Breeo Griddle and Griddle Press. I used the Breeo Y Series with the 19” griddle, but it has many different sizes. Whether you’re making a classic beef burger or something next level, this is the best tool for making the magic happen. 

Why You’ll Love the Best Chimichurri Burger

This Chimichurri Burger is about to become one of your favorite recipes. Why? It’s the perfect fusion of savory red meat, a farm-fresh egg fried to perfection and gooey American cheese. The herby chimichurri sauce ties it all together with a fresh, herby kick. Whether you’re cooking for family or friends, this burger is sure to become a family favorite. Fair warning, once you take this break from regular burgers, you may never go back! 

The chimichurri sauce is drizzled over the fried egg.

For more over-the-top burger recipes from Over the Fire Cooking, check out BBQ Bacon Burger, Oklahoma Onion Burger, Flying Dutchman Smashburger, Animal Style Burger and Poutine Burger.

Flavorful Burger Ingredients Roundup

  • Beef – You’ll need to grab some ground beef (or ground chuck) for the beef patties, whole picanha, kosher salt, black pepper, garlic powder and beef tallow.
  • Homemade Chimichurri Sauce – This easy Argentinian sauce combines fresh parsley, minced garlic, a bit of olive oil, red wine vinegar (white wine vinegar also works), dried oregano, red pepper flakes and salt and pepper to taste.
  • Burgers – The finishing touches are some American cheese slices, fresh eggs, mayonnaise and toasted burger buns (either a standard burger bun or a brioche bun works!).

The grocery store should have everything you need to make the best burger you ever tasted. If you’re feeling super lazy, there is no shame in getting delivery! 

How to make the best chimichurri sauce

If you can wait, let the chimichurri sauce sit for at least 30 minutes before serving. This allows the full flavor of the ingredients to come out, enhancing the sauce’s freshness and depth. You can also taste and adjust the seasoning before serving to ensure it’s perfectly balanced.

For more chimichurri goodness, check out the my scallion chimichurri, mint chimichurri, habanero chimmichurri and . As you can tell, this sauce is something I love to customize. I’ve even made bone marrow chimichurri and added some burning charcoal to it for a smoked chimichurri!

It can also be used as a marinated like I did for this Chimichurri Marinated Tri-Tip with Grilled Fries, mixed in as seasoning like I did for these Fire Baked Chimichurri Chicken Wings in Pizza Oven, or used as a filling like I did for this Chimichurri and Cheese Stuffed Picanha!

Whether it’s some Chimichurri Steak and Shrimp or a Chimichurri Steak Sandwich, this versatile topping it worth a try!

How to Make Chimichurri Burger

First, let’s make that chimichurri in a small bowl or glass jar. If it’s your first time, I swear it won’t be your last. Mix all the ingredients for the chimichurri, set it aside and let those flavors mingle while we grill the meat. 

The fat cap of the picanha steak is rendered on the grill.

Next, heat your Breeo Grill to high heat, around 450 degrees F, for some direct cooking action. Slice your picanha into steaks, following the grain (so that we can slice against the grain for serving later) and then season generously with salt. Grill them over the fire for 6-7 minutes per side until they hit an internal temperature of 120 degrees F. Once done, pull them off and let them rest.

While the picanha is resting, heat the new Breeo Griddle over the fire. Grab handfuls of ground beef, about 1/4 lb for each rolled ball. You’ll want to make 6-8 balls. 

The ground beef is smashed on the grill and topped with American cheese.

Add a burger ball to the hot griddle. Place a piece of parchment paper over it and firmly press with the Breeo Griddle Press until the burger patties are smashed. Season with salt, pepper and garlic powder. Let it cook for another 1-1.5 minutes. Carefully flip each patty, season the other side, and top with a slice of cheese. Let it melt for 1-2 minutes, then pull off and rest. Repeat for the remaining patties.

Fry up your eggs and toast the burger buns on the hot griddle. Next, thinly slice the rested picanha meat.

The picanha getting thinly sliced.

To build your Chimichurri Burger, start with the bottom bun, spread some mayonnaise, add double patties, layer with picanha slices, top with a fried egg, and finish with a generous spoonful of chimichurri. Serve and enjoy this epic burger creation!

What to Serve with a Chimi Burger

Pair your Chimichurri Burger with crispy fries, fresh cole slaw, or even grilled vegetables for a complete meal. Don’t forget some cold beer or refreshing lemonade to wash it all down. 

The Chimichurri Burger is a masterpiece and ready to eat.

Leftovers & Reheating

If you have a leftover Chimichurri Burger or two, store the meat in an airtight container in the refrigerator for 3-5 days. Reheat the patties and picanha on a grill pan over medium-high heat until warmed through. Reassemble your burger and enjoy!

More Burger Recipes

FAQs for the Chimichurri Burger

Can I use a different cut of beef instead of picanha?

Yes, for the Chimichurri Burger recipe, you can use other cuts like ribeye or sirloin for a similarly rich, beefy flavor.

How do I know when the patties are done?

Check the internal temperature using an instant-read thermometer. For medium-rare, aim for 130-135 degrees F.

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before serving.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

The epic Chimichurri Burger.
Print

Chimichurri Burger

Get ready for an over-the-top juicy burger layered with steak, a farm-fresh egg and some gooey American cheese.
Course Dinner, Lunch, Main Course
Cuisine American, Argentinian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 1.09kcal
Author Derek Wolf

Ingredients

Beef:

  • 1 lbs Ground Beef
  • 1 Whole Picanha
  • 3 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Beef Tallow as needed

Chimichurri:

  • 1.5 cups Parsley chopped
  • 3-4 cloves Garlic minced
  • 1.25 cups Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tbsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • Salt & Pepper to taste

Burgers:

  • 6-8 American Cheese Slices
  • 3-4 Fresh Eggs
  • Mayonnaise as needed
  • Burger Buns toasted

Instructions

  • In a bowl, mix all the ingredients for the chimichurri then set to the side until ready to use.
  • Heat your Breeo Grill to high heat (around 450F) for direct cooking on the grill grate.
  • Slice your picanha with the grain into steaks and season generously with salt. Grill over the fire for 6-7 minutes per side until 120F internal, then pull off and let rest.
  • Add the new Breeo Griddle over the fire to heat up.
  • Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
  • Add a burger ball to the griddle. Place a piece of parchment over one ball and then firmly press with the Breeo Griddle Press until the burger is “smashed” on the skillet.
  • Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
  • Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
  • Once melted, pull off and rest. Repeat for the rest of your patties.
  • Finally, fry up your eggs, then toast your burger buns on the hot griddle.
  • Slice up your picanha into thin slices. Build your burger with bottom bun, mayonnaise, double patties, picanha, fried egg then chimichurri. Serve and enjoy!

Nutrition

Calories: 1.09kcal | Carbohydrates: 7g | Protein: 37g | Fat: 102g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 64g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 5.421mg | Potassium: 737mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2.279IU | Vitamin C: 31mg | Calcium: 127mg | Iron: 7mg

The post Chimichurri Burger appeared first on Over The Fire Cooking.

Chimichurri Steak Sliders

Chimichurri Steak Sliders are my mouthwateringly delicious take on the classic burger sliders with yellow onion rings. Instead of ground beef,…

The post Chimichurri Steak Sliders appeared first on Over The Fire Cooking.

Chimichurri Steak Sliders are my mouthwateringly delicious take on the classic burger sliders with yellow onion rings. Instead of ground beef, imagine succulent slices of perfectly grilled ribeye steak nestled between our soft slider rolls. Instead of giant sliced onions, delicate and crispy fried shallots level up our sandwiches. And for our secret sauce, we are dazzling our taste buds with some zesty chimichurri sauce. Are you drooling yet? 

Post sponsored by Kroger Delivery.
Chimichurri Steak Sliders are sliced and served up.

These savory sliders with such great flavor are coming together today with the help of Kroger Delivery. This is not your typical grocery store delivery experience, because refrigerated trucks driven by professionals bring the food to your door. In the heat of summer, I could not love this feature more to keep my ingredients fresh and cool before they hit my recipes and my plate.

Why You’ll Love Kroger Delivery

Beyond how much you’ll love seeing the refrigerated blue truck in your driveway, you’ll appreciate scheduling a narrow 1-hour time slot for the next day or later in the week. There are no hidden fees or markups and delivery is free when you sign up for Boost. Also, you can reserve a Kroger Delivery time before you start shopping. All in all, 10 out of 10, highly recommend!

Why You’ll Love Chimichurri Steak Sliders

Of all the different ways to make sliders, this is my go-to recipe for game day and casual weeknight dinners. The combination of tender, juicy steak, crispy fried shallots, and tangy chimichurri sauce creates an irresistible symphony of memorable flavors. 

Whether you’re serving the Chimichurri Steak Sliders as a crowd-pleasing appetizer or enjoying them as a family dinner, they will please any crowd, guaranteed. Plus, they’re incredibly easy to make, so you can spend less time in the kitchen and more time enjoying good food and great company. 

So grab your apron and let’s get cooking!

If you’re a fan of sliders, check out our Italian Sliders and Grilled Steak Elote Sliders for other fun flavor combos!

Ingredients for the Steak Sliders

All the ingredients from Kroger Delivery are assembled.
  • Ribeye Steak – Canola oil, kosher salt, black pepper, and garlic powder season our tender steak. 
  • Chimichurri – This zesty sauce is better than anything you can buy at your local grocery store. It’s a combo of chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, kosher salt, and black pepper.
  • Fried Shallots – Kosher salt, garlic powder, and black pepper season our shallots. Choose a high smoke point vegetable oil for the frying.
  • Sliders – Our soft slider buns brushed with melted butter perfectly complement our juicy meat and melted mozzarella cheese.

If you can’t wait to make the sliders, skip to the recipe card. Or, come with me while I break down all the easy steps to steak slider bliss. 

How to Make Chimichurri Steak Sliders

Prep

Let’s dive into this steak slider recipe, starting with the shallots. Thinly slice them, then give them a good squeeze between some paper towels to get rid of any excess water. Set them aside to dry out while we prep the rest.

The prep: chimichurri sauce and sliced shallots.

Next up, the easy yet so freakin’ flavorful chimichurri sauce. Toss all the ingredients into a small bowl and give them a good mix. Set aside. 

Now, onto the main event, the juicy steak. Give the ribeyes a good slathering of oil and a generous seasoning with salt, pepper, and garlic powder, or your favorite steak rub. Place them in the fridge until we’re ready to cook.

Frying Time

While the steaks are chilling in the fridge, let’s preheat the grill to medium-high heat for that perfect sear. 

The shallots are fried in oil until crispy.

To make the crispy shallots for the steak sliders, pull out a cast iron skillet and add about an inch of oil, heated up to a medium heat of around 350° degrees F. Once it’s hot enough, carefully add the sliced shallots to your large skillet and fry them up until they’re golden brown and crispy, about 2-3 minutes. Don’t forget to do this in batches so they don’t get overcrowded.

Once the shallots are done, pull them out of the oil with a slotted spoon and set them on paper towels. Keep them warm until serving. 

Grilling the Steaks

Now, it’s time for the steaks. They’ll go on the grill for about 3-4 minutes per side until they hit 120° degrees F. Once they’re cooked to perfection, pull them off and let them rest for a good 10 minutes.

The ribeye steaks are grilled to perfection.

Assembly

Now, let’s assemble our tasty sliders! Slice your rolls in half and lay the bottom half of the rolls in a foil bin or cooking-safe skillet. Layer on some thin slices of cheese, the sliced ribeye steaks, and those crispy shallots, then top it all off with more cheese and the remaining roll halves. Brush the top of the buns with melted butter and they’re ready for the grill.

The sandwiches are assembled and grilled again.

Final Grill

Fire up the grill again, this time to medium-high heat, and pop those steak and cheese sliders on for about 10-12 minutes until the cheese melts and they’re golden brown and crispy. Once they’re done, let them rest for a few minutes before slicing them up with a serrated knife. 

Cheers to another successful recipe made with the help of Kroger Delivery! 

What to Serve with Chimichurri Steak Sliders

Serve those delicious steak sliders with a side of chimichurri for dipping, and enjoy! French fries and some of those big onion rings are some great options for sides to serve with this crowd-pleasing recipe.

The chimichurri steak slider is dipped in chimichurri sauce.

How to Store & Reheat

If you have any leftover Chimichurri Steak Sliders, wrap the steak and shallots separately in plastic or foil and store them in an airtight container for no more than 5 days.

When you’re ready for round two of the steak sliders, grab some fresh bread to make more sandwiches. Don’t forget got brush the tops of the rolls with more butter before warming up on the grill using medium high heat. 

Sliders

FAQs for Chimichurri Steak Sliders

Can I use another type of steak?

While the ribeyes are a tender steak, you can experiment with another cut of meat for the Chimichurri Steak Sliders. NY strip is one option. Skirt steak is often the cut of beef used in an authentic Philly cheesesteak slider recipe. If you do go that route, I recommend marinating the steak before cooking. 

Can I use other kinds of melted cheese? 

Certainly! If you don’t want to use mozzarella, American cheese or provolone slices works too. 

Can I use Hawaiian rolls for slider buns? 

Soft Hawaiian sweet rolls are fine as long as you don’t mind more sugary sweetness in your bread. 

Add flavor to everything you’re cooking

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Chimichurri Steak Sliders
Print

Chimichurri Steak Sliders

Chimichurri Steak Sliders are as straightforward and good as it gets. Tender ribeye steaks are grilled, sliced, and paired with melted mozzarella and a zesty homemade chimichurri sauce.
Course Appetizer, Dinner, Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 661kcal
Author Derek Wolf

Ingredients

Steak:

  • 2-3 Ribeyes
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Chimichurri:

  • 1/2 cup Parsley chopped
  • 3 cloves Garlic minced
  • 3/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp of Red Pepper Flakes
  • Salt & Pepper to taste

Fried Shallots:

  • 3-4 small Shallots thinly sliced
  • 1 tsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Frying Oil as needed

Sliders:

  • 1 Pack of Slider Rolls
  • 8-10 Mozzarella Cheese Slices
  • Melted Butter as needed

Instructions

  • Begin by thinly slicing your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out.
  • Next, add all the ingredients for your chimichurri to a bowl and mix. Set to the side until ready to use.
  • Finally, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
  • Preheat a grill to medium-high heat (about 375 degrees F) for two zone indirect cooking.
  • Add enough oil to the skillet to be 1” high and heat up till 350 degrees F.
  • Carefully add your sliced onions to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving.
  • Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120 degrees F. Once the steaks are done, pull off and let rest for 10 minutes.
  • While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet.
  • Add a layer of cheese, sliced ribeye steaks, crispy shallots and finish with a layer of more sliced cheese plus the top part of the buns.
  • In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls.
  • Get your grill to a two zone medium high heat (around 350-375 degrees F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.
  • Slice up your sliders and serve with the chimichurri for dipping. Enjoy!

Video

Notes

Why You’ll Love Kroger Delivery
Beyond how much you’ll love seeing the refrigerated blue truck in your driveway, you’ll appreciate scheduling a narrow 1-hour time slot for the next day or another time later in the week. There are no surprise fees and delivery is free when you sign up for Boost. Also, you can reserve a Kroger Delivery time before you start shopping. All in all, 10 out of 10, highly recommend!

Nutrition

Calories: 661kcal | Carbohydrates: 12g | Protein: 26g | Fat: 58g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Cholesterol: 73mg | Sodium: 3309mg | Potassium: 504mg | Fiber: 2g | Sugar: 3g | Vitamin A: 827IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 4mg

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