This cheesy beef enchilada bake is a cozy, comforting weeknight meal. Homemade enchilada sauce, ground beef, corn, green chiles, tortillas and cheese make this extra delicious. Leftovers are great too! This is the ultimate weeknight meal. This beef enchilada bake is so delicious, completely with homemade enchilada sauce, green chiles, corn, tortillas and monterey jack […]
This cheesy beef enchilada bake is a cozy, comforting weeknight meal. Homemade enchilada sauce, ground beef, corn, green chiles, tortillas and cheese make this extra delicious. Leftovers are great too!
This is the ultimate weeknight meal.
This beef enchilada bake is so delicious, completely with homemade enchilada sauce, green chiles, corn, tortillas and monterey jack cheese. It’s baked until melty and bubbly and cheesy and it tastes like an absolute dream. Heaven on a fork!
Or heaven on a chip?
I freaking love this meal. It reminds me a lot of my one pot nachos – the flavors are similar. The flavor is very familiar, nostalgic and overwhelmingly enjoyed. It tastes like a cheesy enchilada in the best way possible.
There are so many versions of recipes like this. I even have a few here on the site – like this chicken enchilada skillet.
This version with ground beef (or turkey!) may be my favorite. The flavor is out of this world and it’s easy.
Now, when I tell you it’s easy, I should tell you this: I make my own enchilada sauce. I can’t help it – we love it and the sauce in the can is just not the same. This does add an extra element of cooking at the beginning of the recipe, but it’s not difficult.
That being said, you could totally skip that part and use a can or jar of enchilada sauce that you love. No biggie!
To start, I brown the ground beef. Once browned, I remove it from the pan and make the sauce in the same pan. Just make sure the pan is 1. large enough and 2. oven-safe. That way, you’re good to use the one pan!
The enchilada sauce itself only takes about 15 minutes. Once it’s done, I put in some torn or cut tortillas, the ground beef, some frozen corn (it will easily cook in the oven!) and a can of diced green chiles.
My Instant Pot chuck roast recipe features mouthwatering, succulent chuck roast swimming in gravy with tender potatoes and carrots. It’s quick, comforting, and SO easy. Love quick and easy roasts? Try my Instant Pot pork roast, bottom round…
My Instant Pot chuck roast recipe features mouthwatering, succulent chuck roast swimming in gravy with tender potatoes and carrots. It’s quick, comforting, and SO easy. Love quick and easy roasts? Try my Instant Pot pork roast, bottom round roast, rump roast, and tri tip roast next. My Instant Pot has been getting a lot of…
If you’re craving some seriously tasty sandwich recipes that start with a literal fire and end with your taste buds on fire, come with me. With these favorites in your backyard grilling repertoire, you’ll undoubtedly make great sandwiches for any occasion in no time.
Whether you’re making a quick lunch or something special for a gameday gathering, these sandwich recipes and ideas are almost guaranteed to please. So, let’s get those slices of bread ready (and that cutting board and sharp knife) because we’re diving into some of the best sandwich recipes around.
The beauty of a good sandwich is how simple yet satisfying it can be. Whether prepping for a picnic or just needing to feed a large crew, a sandwich is a great way to go. From my melty cheese sandwich with birria dip or a loaded meatball sub, I’m stoked to share with you these recipes because they are unequivocally so freakin’ delicious!
Tips on Making Great Sandwiches
Before we dive into the easy recipe roundup, here are a few tips to level up your sandwich game:
Pick Fresh Ingredients – Fresh is always the best first step. Furthermore, look for the best meats, cheeses, veggies, seasonings, and bread to create the best-tasting sandwiches.
Use High-Quality Bread – Whether it’s hoagie rolls, ciabatta, or sourdough slices, the bread sets the foundation of your sandwich. In other words, it should hold up your filling and not fall apart.
Spreads Make a Difference – A killer spread beyond simple mayo and mustard can turn an average sandwich into something epic, so don’t forget the tasty sauces like chimichurri.
Don’t forget the Spices and Heat – Ultimately, most sandwiches fail because they are boring and lack seasonings, spices, and perhaps some heat. With my beer rubs and hot sauces, your sandwiches will never be dull again!
Now, let’s get to the next step and the fun part—the epic sandwich recipes! Here’s my roundup of some of my favorite sandwich recipes that will make you forget all about deli meats.
Pulled Pork Sandwich Recipes
Dive into a mouthwatering lineup of pork sandwiches featuring tender meat infused with rich flavors like BBQ and chipotle.
Smoked Pulled Pork Sandwich
It doesn't get better than tender smoked pork and chorizo sausage topped with BBQ sauce, onion rings, and coleslaw.
Sink your teeth into a diverse and flavorful selection of beef! These steak sandwich recipes will undoubtedly deliver rich, savory satisfaction. Remember to source the highest-quality beef because that’s how to ensure the best results.
Picanha Steak Sandwich
This incredible sandwich features tender and juicy picanha steak with pickled spicy veggies, cilantro, and even some crumbled potato chips.
Satisfy your cravings with my take on deli sandwich recipes, where classic deli flavors meet bold, creative twists to deliver hearty, stacked sandwiches brimming with meats, cheeses, and then some incredibly tasty toppings.
Smoked Corned Beef Sandwich with Guinness
Corned beef brisket, Guinness beer, and rye bread create the perfect Irish-inspired sandwich.
Grab a win this football tailgating season with the Smoked Sausage Chimichurri Sandwich. This zesty and smoky sandwich is all you need in your winning ritual!
Last but not least, let’s talk about some sandwiches that have been all over social media! These sandwiches have made their rounds on the Internet, and for good reason. They’re unique and pretty tasty! Make sure to give the viral sensations a try.
Pizza Sandwich
The Pizza Sandwich features spicy chorizo, melted mozzarella, and homemade chimichurri on a pizza bun.
All sandwich recipes are versatile enough to pair with a variety of sides. Here are some simple ideas:
Potato Chips and French Fries – You can’t go wrong with a pile of your favorite potato chips or crispy French Fries to go with your best sandwiches.
Pickles – Whether sliced, whole, or quartered, some crunchy dill pickles are always a good idea.
Potato Salad – Tossed some olive oil, garlic, and herbs over sliced boiled potatoes to complement any good sandwich.
Green Salad – Keep it fresh with a light arugula or spinach salad dressed simply in olive oil and red wine vinegar.
How to Store and Reheat Leftover Sandwiches
If you’ve got leftover sandwiches (or you’re meal-prepping for later), it’s important to know how to store and reheat them properly so they stay fresh and delicious.
Storing Leftover Sandwiches
Wrap Individually – Wrap each sandwich tightly in plastic wrap or aluminum foil to keep out air, which can make the bread go stale faster.
Use Airtight Containers – Place your wrapped sandwiches in an airtight container. This adds an extra layer of protection against moisture and air. Sandwiches can be stored in the fridge for 2-3 days.
Freeze for Later – If you’re storing for longer, sandwiches like pulled pork freeze well. Just be sure to omit any fresh greens or veggies before freezing, as they won’t hold up. Wrap them tightly and store them in a freezer-safe bag for up to 3 months.
If you’re in a hurry, you can reheat your sandwich in a toaster oven or an air fryer or you can place it on a hot grill.
So, legend has it that sandwiches go way back to the 1700s, when John Montagu, the 4th Earl of Sandwich, wanted to keep his hands free for gambling. He asked for his food to be slapped between two slices of bread, and boom—one of the greatest meals-on-the-go was born. Fast forward a couple hundred years, and now this simple idea is pretty much a global food icon.
Are sandwiches okay to serve at dinnertime?
Absolutely! Sandwiches can be hearty and filling enough for dinner, especially when made with rich ingredients like pulled pork, steak, or smoked meats. Pairing them with sides like potato salad or grilled vegetables makes them a satisfying evening meal.
What’s the best sandwich to make in a hurry?
For a quick, delicious sandwich, a grilled cheese is hard to beat. It’s fast, requires minimal ingredients, and can be dressed up with extras like pulled pork, shredded beef, or BBQ chicken.
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.
Enjoy our easy-to-make Beef Brisket Stew, a well-crafted recipe that uses simple cooking techniques and ingredients to create a rich, classic, melt-in-your-mouth beef stew.
Enjoy our easy-to-make Beef Brisket Stew, a well-crafted recipe that uses simple cooking techniques and ingredients to create a rich, classic, melt-in-your-mouth beef stew.
The first time I ever tried Loco Moco was in Hawaii. I was on vacation with my family and we were ordering breakfast. I had never heard of Loco Moco, but the name made me smile and all the components sounded delicious. Little did I know I was about to enjoy one of the biggest breakfasts of my life! I instantly became a huge fan – the rich and juicy burger patty, fried egg, and…
The first time I ever tried Loco Moco was in Hawaii. I was on vacation with my family and we were ordering breakfast. I had never heard of Loco Moco, but the name made me smile and all the components sounded delicious. Little did I know I was about to enjoy one of the biggest breakfasts of my life!
I instantly became a huge fan – the rich and juicy burger patty, fried egg, and creamy gravy were balanced nicely with the bed of white rice. It was definitely the type of meal that made me want to take a nap, but it was also so delicious and memorable. Our version is based off the first one I ever had which came with a mushroom gravy!
What is Loco Moco?
Loco Moco is a local Hawaiian comfort food dish consisting of steamed rice topped with a hamburger patty, fried egg and finished with gravy.
Origins of the Dish
The origins of the dish is up for debate, but most can agree that it was invented in 1949 at either the Lincoln Grill restaurant, or Cafe 100, both in Hilo, Hawaii. The story goes that the dish was created for local teens that had come in for breakfast. They requested something unique from a typical sandwich and not as time consuming as asian food to prepare.
Why is it called ‘Loco Moco’?
Another question asked a lot is “What does Loco Moco mean?” The name of the dish came from the nickname of one of the teens ‘Loco’ and ‘Moco’ was simply added because it sounded good together. It became a popular staple of the restaurant and slowly spread throughout the islands.
How to Make Our Loco Moco Recipe
Mushroom Gravy Ingredients
Mushroom Gravy Process
Add 2 tablespoons butter to a saucepan and place over medium-high heat. Add garlic and mushrooms and sauté for about 3 minutes or until mushrooms are lightly caramelized. Season with salt and pepper.
Melt remaining butter into the mixture. Sprinkle with flour and whisk together.
Lower heat to medium and stir in stock. Continue to stir until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon, about 5 minutes. Season with salt and pepper. Cover and set aside while preparing the rest of the loco moco dish.
Hamburger Patties Ingredients
Hamburger Patties Process
Place ground beef, salt, garlic powder, and black pepper into a mixing bowl.
Mix together.
Form 2 even (4 ounce) patties.
Pour oil into a large skillet and place over medium-high heat. Once skillet is hot, add burger patties and sear for 3 to 4 minutes on each side. Reduce heat to medium and continue to cook burgers until medium doneness, an additional 3 to 4 minutes.
Fried Eggs and Assembly Ingredients
Fried Eggs Process
Melt butter in a skillet over medium-high heat. Crack eggs over melted butter. Fry eggs until edges are crisp, whites have set, but the yolk is runny.
Assembly Process
Divide rice between two plates.
Top each with a burger patty, followed by a ladle of gravy.
Top with a fried egg, and another ladle of gravy.
Finish each dish with a sprinkle of furikake seasoning and sliced chives. Serve.
Variations
Ground turkey can be used in place of the ground beef to make turkey patties.
Slices of spam can be fried up and served in place of the hamburger patties as well!
We use shiitake mushrooms for our gravy, but you can use any mushrooms of your choice, based on personal preference!
Caramelized onions can take the place of the mushrooms for a caramelized onion gravy.
Brown rice can be swapped in for the white rice.
Green onions can be used to garnish the dish, instead of chives.
Is This a Traditional Version of the Dish?
Our recipe has all the components of a traditional loco moco (like rice, hamburger patties, sunny-side up eggs, and gravy), but the specifics are a little bit different.
The traditional dish uses short grain white rice, but we use basmati rice, because I just love the fragrance and flavor! The traditional dish also has a much richer brown gravy, primarily consisting of beef broth, beef patty drippings, flour, and a teaspoon or two of soy sauce (and/or a teaspoon Worcestershire sauce). We make a mushroom gravy with chicken stock and no burger patty juices, for a lighter gravy overall.
Loco Moco is traditionally garnished with sliced green onions or no garnish at all. We added a sprinkle of furikake seasoning and sliced chives to finish our dish off!
Tips and Tricks for Success
Prep ingredients ahead of time to save on time when cooking. I always try to prep as much ahead of time as I can, when I cook. For this recipe you can slice the mushrooms and mince the garlic up to 2 days ahead of time and form the burger patties up to 12 hours ahead of time.
Use beef stock instead of chicken stock if you want a richer, more traditional gravy.
Add the egg to a hot pan to get a nice, crispy crust around the edge and to set the whites while maintaining a runny yolk.
Our Loco Moco recipe is a delicious, 'stick to your ribs' Hawaiian dish that can be eaten for breakfast, lunch or dinner. Our recipes uses a simple mushroom gravy for an extra savory, umami touch!
Course Breakfast, brunch, dinner, lunch, Main Course
Add 2 tablespoons butter to a saucepan and place over medium-high heat. Add garlic and mushrooms and sauté for about 3 minutes or until mushrooms are lightly caramelized. Season with salt and pepper.
Melt remaining butter into the mixture. Sprinkle with flour and whisk together.
Lower heat to medium and stir in stock. Continue to stir until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon, about 5 minutes. Season with salt and pepper. Cover and set aside.
hamburger patties
Place ground beef, salt, garlic powder, and black pepper into a mixing bowl.
Mix together.
Form 2 even (4 ounce) patties.
Pour oil into a large skillet and place over medium-high heat. Once skillet is hot, add burger patties and sear for 3 to 4 minutes on each side. Reduce heat to medium and continue to cook burgers until medium doneness, an additional 3 to 4 minutes.
fried eggs
In another skillet, add oil and place over medium-high heat. Once skillet is hot, add eggs and fry for 3 to 4 minutes or until whites have set and edges are crisp. Remove from heat.
assembly
Divide rice between two plates and top each with a burger patty. Top with a ladle of gravy, a fried egg, and another ladle of gravy.
Finish each dish with a sprinkle of furikake seasoning and sliced chives. Serve.
Notes
Tips and Tricks for Success
Prep ingredients ahead of time to save on time when cooking. I always try to prep as much ahead of time as I can, when I cook. For this recipe you can slice the mushrooms and mince the garlic up to 2 days ahead of time and form the burger patties up to 12 hours ahead of time.
Use beef stock instead of chicken stock if you want a richer, more traditional gravy.
Add the egg to a hot pan to get a nice, crispy crust around the edge and to set the whites while maintaining a runny yolk.
If you want quick, simple, freakin’ delicious tacos for dinner, these steak bite tacos are it. With tender steak and your favorite toppings, they’re buttery and savory all at once. This steak taco recipe is also a great make-ahead meal for a busy weeknight taco night or big parties because you can prep a massive batch of steak at one time. When you’re ready to make your steak bite tacos, just pop the steak in your warmer oven while you prep your fixings!
In my opinion, Taco Tuesday should be a national holiday. I love tacos and have made lots of variations because there’s just something about easy steak tacos that is so satisfying.
The best thing about these flavorful steak tacos is the bite size steak pieces make them super easy to eat. No more taking a bite and having all the taco filling fall right out! Also, the garlic butter in this recipe is insane. It makes this recipe next level.
Steak: I’m going with New York strip steaks or ribeyes here, but if you’ve got another cut in mind, feel free to sub it in. I’m testing out a new seasoning on the steaks today, it’ll be available to you soon! Alternatively you can use your favorite steak rub, or a simple salt, pepper, garlic mixture. Then, we’ll add in some minced garlic and parsley while cooking.
Tacos: Because you can’t have a proper taco without shredded cheese (I used Jack cheese), chopped fresh cilantro, diced white onions and warm tortillas.
Garlic Butter: Here’s the part of the recipe that gives these easy steak tacos tons of flavor. We’ll melt unsalted butter and mix it with more minced garlic, chopped fresh chives, red pepper flakes and kosher salt.
The Best Way to Warm Up Tortillas
We all know it’s a good idea to warm up tortillas for tacos, because no one wants a tortilla that flakes and falls apart while you’re eating. But what’s the best way to do it?
Here’s my favorite method, which you can use any time you’re making tacos. Place a dry cast iron skillet on the grill while I’m making the other components of the recipe. For corn tortillas, keep the skillet dry; for flour tortillas, add a little bit of butter to the skillet so they brown up.
Heat the tortillas for about 30 seconds per side. Once they start to bubble up, they’re ready to flip or pull off. You can also place your tortillas directly on the grill grates and heat them for 15 to 30 seconds per side. Once you’ve heated up all your tortillas, keep the warmed tortillas in foil, or wrapped in a damp dish towel inside an airtight container.
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.
First thing: that freakin’ delicious butter. In a small bowl, mix together 12 ounces of unsalted butter (which equals 24 tablespoons of butter), 2 tablespoons minced garlic, 1.5 tablespoons chopped chives, 1.5 tablespoons red pepper flakes and 1 teaspoon kosher salt. Then, set the garlic butter to the side until you’re ready to use it.
Next, cut two New York strip steaks or ribeye steaks into bite-sized cubes. Slather those small pieces of steak with oil, then generously season with a steak rub. I’m testing out a new rub today, but you can alternatively use 1 tablespoon kosher salt, 1 tablespoon black pepper and 1 tablespoon garlic powder. Place the steak bites in the fridge until you’re ready to grill.
Preheat your grill to medium-high heat, about 375 degrees Fahrenheit. Place a cast iron skillet on the grill, then add in the steak. Sear the steak on all sides, then add in 2 tablespoons minced garlic and 1.5 teaspoons chopped parsley. Cook for 2-3 minutes until the steak is tender and done to your liking, then pull off the heat.
To finish our steak bite tacos, place a cast iron skillet on the grill over medium heat. Add a tortilla to the pan, warm for 30 seconds, then flip and top with a handful of shredded Jack cheese. Place the steak, diced white onion, chopped cilantro and butter sauce on the tortilla, then fold it over to crisp up. Cook the steak bite taco until the cheese is melted and the tortilla is crispy.
Pull off, finish with a squeeze of lime juice, serve and enjoy!
What to Serve with Steak Bite Tacos
Since this steak bite taco recipe is quick and easy, you’ll want to do the same with your sides. Everyone’s always stoked about chips and salsa or guacamole, which would be a great starter for these steak tacos. You could do a simple slaw on the side, with lots of lime and scallions, or some blistered shishito peppers. Refried beans and rice are also simple staples!
Leftovers and Reheating
If you’ve got leftovers of these steak bite tacos, store the steak in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a large skillet on the stovetop or grill at medium heat. Store the garlic butter in an airtight container in the fridge for up to 2 weeks. To reheat, warm up in a small saucepan over medium-low heat, then slather over everything.
What’s another cut of beef I can use for steak bite tacos?
Skirt steak, flank steak and sirloin steak are all great options. You’ll get great beefy flavor whatever you choose!
What are some other ideas for toppings?
Another reason I love tacos: they’re so versatile! If you’re looking for other toppings, sour cream, cotija cheese, corn salsa, salsa verde, red onion, and homemade salsa or pico de gallo would all be great additions to your taco bar.
What’s better, flour tortillas or corn tortillas?
You can use either in this steak bite taco recipe! Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.
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.
These freakin' delicious steak bite tacos are buttery and savory all at once. Perfect quick and simple recipe for taco night!
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories 1099kcal
Author Derek Wolf
Ingredients
Steak:
2NY Strips or Ribeyescut into bite sized cubed
1tbspKosher Salt
1tbspBlack Pepper
1tbspGarlic Powder
Neutral Oilas needed
2tbspMinced Garlic
1tbspChopped Parsley
Tacos:
2cupsShredded Jack Cheese
Chopped Cilantrogarnish
Diced White Onionsgarnish
Flour or Corn Tortillas
Garlic Butter:
12ozUnsalted ButterMelted
2tbspGarlicMinced
1.5tspRed Chili Flakes
1.5tbspChivesChopped
1tspKosher Salt
Instructions
Steak and Butter:
Add all the ingredients for your butter to a bowl and mix. Set to the side until ready to use.
Slather your cubed steak 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 375F).
Add a cast iron skillet to the grill and add in the steak. Sear off the steak on all sides, then add in minced garlic and chopped parsley. Cook for 2-3 minutes until the steak is tender and done to your liking, then pull off the heat.
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. Add the steak, cilantro, onion and butter sauce to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.
Pull off, serve and enjoy!
Notes
The Best Way to Warm Up TortillasWe all know it’s a good idea to warm up tortillas for tacos, because no one wants a tortilla that flakes and falls apart while you’re eating. But what’s the best way to do it?Here’s my favorite method, which you can use any time you’re making tacos. Place a dry cast iron skillet on the grill while I’m making the other components of the recipe. For corn tortillas, keep the skillet dry; for flour tortillas, add a little bit of butter to the skillet so they brown up. Heat the tortillas for about 30 seconds per side. Once they start to bubble up, they’re ready to flip or pull off.You can also place your tortillas directly on the grill grates and heat them for 15 to 30 seconds per side. Once you’ve heated up all your tortillas, keep the warmed tortillas in foil, or wrapped in a damp dish towel inside an airtight container.
My tender rump roast recipe turns an inexpensive cut of beef into a juicy, succulent, and flavorful dish. It’s so easy to make, uses pantry staples, and comes with multiple cooking options. Looking for more roast recipes? Try my Mississippi pot r…
My tender rump roast recipe turns an inexpensive cut of beef into a juicy, succulent, and flavorful dish. It’s so easy to make, uses pantry staples, and comes with multiple cooking options. Looking for more roast recipes? Try my Mississippi pot roast, ribeye roast, or chuck tender roast next. As the weather cools down, suddenly,…
Now that we’re deep into football season, all my favorite game day foods — like this smoked beer cheese — are getting their time in the spotlight. We take this smoked queso to the next level by adding beer, steak and shrimp!
Because we’re using Samuel Adams Just the Haze IPA, we get a nice tang in our smoked beer cheese without any of the alcohol. Samuel Adams has been brewing freakin’ delicious beers since 1984, so you know the company’s nonalcoholic options won’t disappoint.
Whether you’re making it for the big game or as a party appetizer, this smoky beer cheese goes with everything. Soft pretzels and smoked beer cheese dip? Basically a match made in my football heaven. In this beer cheese recipe, we beef things up (literally) by adding steak and shrimp. Why? Because it’s fun and adds more flavor! Don’t let anyone tell you that you can’t have a dip recipe for dinner.
Beer Cheese: This beer cheese recipe combines four types of cheese — Velveeta, cheddar cheese, Jack cheese and cream cheese — and our Samuel Adams beer, Hatch chiles, Dijon mustard, and whole milk.
Steak: We’ll cube New York strip steaks and then season them with your favorite beef rub, minced garlic and chopped fresh parsley.
Shrimp: Our surf portion of the smoked beer cheese stays simple, with just peeled and deveined shrimp and seafood seasoning.
What’s important about these cheeses?
Each of our cheeses in the smoked beer cheese recipe has an important role to play. Velveeta has superior melting powers, so it keeps our beer cheese smooth. Then, we add the cheddar cheese and Jack cheese because they bring a ton of flavor to the mix. The cream cheese acts as a binder, helping to add to that smooth and creamy texture.
Preheat your smoker to 250 degrees F for indirect cooking. Add some wood chips or wood chunks for extra smoke flavor.
Then, slather your 2-3 cubed New York strip steaks with oil and season generously with 2.5 tablespoons of your favorite steak rub. Set the steak to the side.
Next, slather you shrimp in oil as well and generously season with 2.5 tablespoons of your favorite seafood rub. Set to the side.
Making the Queso
Add a cast iron skillet or foil cooking pan to the smoker, along with 16 ounces cubed Velveeta Yellow Cheese, 2 cups shredded cheddar cheese, 2 cups shredded Jack cheese, 6 ounces of Just the Haze IPA, 2 ounces canned Hatch chiles, 2 tablespoons Dijon mustard and 1 block of cubed cream cheese. Then, close the lid and let that incredible queso smoke for 45 minutes, until the cheese has softened and is almost melted.
Once the cheese is looking good, add 1.5 cups whole milk and use a spoon to stir up the queso until the liquid is fully incorporated. If the queso is too thick for your liking, add more milk or beer to thin it out, then keep stirring until fully incorporated again. Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and keep warm.
Cooking the Steak and Shrimp
To make the steak and shrimp, add a skillet with oil and sear your proteins for 2-3 minutes until done. Add 1.5 tablespoons minced garlic and some chopped parsley to the cast iron pan with the steak and shrimp, then let it cook for another 1-2 minutes. Pull the steak and shrimp off and keep warm.
Assembling Our Smoked Beer Cheese
Top the finished dip with the steaks and shrimp, then garnish with chopped parsley and serve. Enjoy!
What to Serve with Smoked Beer Cheese
The steak and shrimp make this smoked beer cheese recipe a real meal, so you can round it out with a simple green salad or vegetable, like sauteed spinach, grilled asparagus or a side of kale. If you want to treat the smoked beer cheese sauce more like an appetizer, serve with soft pretzels or tortilla chips.
Leftovers and Reheating
If you’ve got leftover smoked beer cheese, allow it to cool, then store it in an airtight container in the fridge and consume it within 2-3 days. For reheating, you can warm the cheese in a skillet or Dutch oven, stirring and adjusting the consistency as needed. Add a splash of milk if it thickens. If you’ve got leftover steak and shrimp, store them in separate airtight containers in the fridge for up to 3 days. Reheat gently in a skillet on the grill or stove at medium heat.
Depends on your tastebuds! Sharp cheddar is aged longer than regular cheddar cheese; the longer the cheese is aged, the sharper and more pronounced the flavor becomes. Also, there’s no real difference between white cheddar and orange cheddar except for the color. Orange cheddar’s color comes from annatto, the seed from the achiote tree of Central and South America.
What rubs would you recommend for the steak and shrimp?
Because it’s got hits of garlic, peppercorn and salt, along with dried vegetables like red bell pepper, this Gaucho Steakhouse rub is one of my favorites. Spiceology also carries Mermaid’s Trident Seafood Seasoning, which would be so freakin’ delicious on the shrimp. If you’ve got a favorite rub to share, leave a note in the comments — I’d be stoked to try it!
Samuel Adams has a great feature on the company’s website that allows you to filter your location, what type of beer you want and what size you’d like. Be sure to check it out and find your favorite beer here!
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.
Smoked beer cheese takes queso to the next level with Samuel Adams, steak and shrimp, making this recipe a freakin' delicious game day treat.
Course Appetizer, Dinner, Lunch, Main Course, Sauce, Side Dish
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour45 minutesminutes
Total Time 2 hourshours
Servings 6people
Calories 823kcal
Author Derek Wolf
Ingredients
Grilled Steak:
2-3NY Stripscubed
2.5tbspFavorite Beef Rub
1.5tbspMinced Garlic
Chopped Parsleygarnish
Neutral Oilas needed
Shrimp:
1.5lbsShrimppeeled & deveined
2.5tbspSeafood Seasoning
Neutral Oilas needed
Beer Cheese:
16ozVelveeta Yellow Cheesecubed
2cupsCheddar Cheeseshredded
2cupsJack Cheeseshredded
6ozSam Adams Only the Haze IPA
2ozHatch Chilescanned
2tbspDijon Mustard
1block Cream Cheesecubed
1.5cupsWhole Milk
Instructions
Preheat your smoker to 250F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor.
Slather your cubed steak with oil and season generously with your favorite steak rub. Set to the side.
Slather you shrimp in oil as well and generously season with your favorite seafood rub. Set to the side.
Add a cast iron skillet or foil cooking pan to the smoker along with all the ingredients for the queso (except for the milk). Close the lid and let it smoke for 45 minutes until the cheese has softened and is almost melted.
Once the cheese is looking good, add your milk and use a spoon to stir up the queso until fully incorporated. If the queso is too thick for your liking, add more milk or beer to the skillet to thin it out and keep stirring until fully incorporated again.
Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking. When the queso is done, pull it off and keep warm.
Add a skillet with oil and sear off your steak and shrimp for 2-3 minutes. Then add some minced garlic and chopped parsley to the skillet and cook for another 1-2 minutes. Pull off and keep warm.
Top the queso with the steaks and shrimp. Garnish with chopped parsley and serve. Enjoy!
Notes
What’s important about these cheeses? Each of our cheeses in the smoked beer cheese recipe has an important role to play. Velveeta has superior melting powers, so it keeps our beer cheese smooth. Then, we add the cheddar cheese and Jack cheese because they bring a ton of flavor to the mix. The cream cheese acts as a binder, helping to add to that smooth and creamy texture.
Learn how to make my Korean beef bulgogi recipe at home for a restaurant-worthy dish! It’s sweet and savory, with tender, caramelized beef swimming in my famous bulgogi sauce! Need more Asian-inspired beef recipes? Try my black pepper Angus steak…
Learn how to make my Korean beef bulgogi recipe at home for a restaurant-worthy dish! It’s sweet and savory, with tender, caramelized beef swimming in my famous bulgogi sauce! Need more Asian-inspired beef recipes? Try my black pepper Angus steak, Hunan beef, and shaved steak. It’s no surprise that my family and I love making…
These Vegan Ground Beef Tacos need to be on the menu for your next taco night. Juicy vegan beef infused with Mexican lager and tequila to make taco meat that’s bursting with flavor! All you need is 8 simple ingredients and your favorite taco toppings.
These Vegan Ground Beef Tacos need to be on the menu for your next t aco night. Juicy vegan beef infused with Mexican lager and tequila to make taco meat that’s bursting with flavor! All you need is 8 simple ingredients and your favorite taco toppings.
We decided it was time to add a Classic Vegan Ground Beef Taco recipe. They’re the perfect introductory tacos for new vegans, skeptical family and friends, or when you’re craving something that tastes as close to the real thing to street tacos as possible.
Enjoy a quick, simple weeknight dinner, or serve it to a crowd for family get-togethers!
Ingredients You’ll Need
For the Taco Meat:
Aromatics: Onion and fresh garlic add a savory depth of flavor to the taco meat.
Cilantro: Adds freshness that balances the richer flavors in the vegan beef mixture. For the most robust flavor, use both fresh cilantro leaves and stems.
Vegan beefless grounds: Our favorite beef to use is by the brand Impossible, but feel free to use your favorite vegan beefless grounds brand.
Light Mexican lager: Deepens the richness of the taco meat and adds a slight malt flavor. We like to use Modelo or Corona.
Tequila: Infuses the beef with a subtle smoky flavor and brightens the overall flavor.
Spices: You’ll need your favorite taco seasoning blend and black pepper. Depending on your spice preference you can opt for a mild or spicy taco seasoning – both work well in this taco meat!
Toppings: If you want to keep it classic, serve your beef tacos with cilantro, diced white onion, and a squeeze of lime juice. Or, take them to the next level with added vegan shredded cheese, vegan sour cream, salsa, guacamole, shredded lettuce, and/or pickled veggies!
Sauté onions. Heat the oil in a medium pan over medium heat. Once warm, add the diced onions and sauté until translucent, about 4 minutes.
Add cilantro and garlic. Once the onions are translucent, add the chopped cilantro and minced garlic. Cook for another minute, stirring constantly.
Add vegan grounds. Stir in the beefless grounds and cook for 3-4 minutes or until browned and crispy on the outside.
Season. Sprinkle the beef mixture with 2 teaspoons of taco seasoning and cook for another minute, stirring often.
Add beer. Pour in half of the light Mexican lager and mix through. Cook, mixing often, until no liquid remains. Repeat with the remaining beer, simmering again until no liquid remains.
Add tequila. Pour in half of the tequila and mix through. Cook mixing often, until no liquid remains. Repeat with the remaining tequila, simmering again until no liquid remains.
Season as desired. Once the liquid has fully cooked off, season with black pepper and additional seasonings to taste.
Serve. Serve vegan ground beef immediately while warm in tortillas with toppings of choice. Enjoy!
Serving Suggestions
Stuffing this vegan taco meat into your favorite warm tortillas and enjoying these tacos as a main dish is the obvious choice, but this vegan beef can be used to make so much more than just tacos! Feel free to use it to make Vegan Taco Salads, Nachos, Quesadillas, Burrito Bowls, Taquitos, Enchilada Casserole and more!
Vegan Side Dishes that Pair Well
There’s nothing better than tacos paired with a few delicious sides! Here are a few of our favorites:
Leftover taco meat will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Before storing, allow the taco meat to cool to room temperature to prevent condensation buildup.
Reheat leftovers in the microwave or in a skillet on the stovetop until warmed through, and serve as desired.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
These Vegan Ground Beef Tacos need to be on the menu for your next taco night. Juicy vegan beef infused with Mexican lager and tequila to make taco meat that’s bursting with flavor! All you need is 8 simple ingredients and your favorite taco toppings.
Ingredients
1 tablespoon oil
½ large white onion, diced
½ cup finely chopped cilantro (stems included)
12 oz vegan beefless grounds (we used Impossible)
6 cloves garlic, minced
12 oz light Mexican lager (we like Modelo or Corona)
Sauté onions. Heat the oil in a medium pan over medium heat. Once warm, add the diced onions and sauté until translucent, about 4 minutes.
Add cilantro and garlic. Once the onions are translucent, add the chopped cilantro and minced garlic. Cook for another minute, stirring constantly.
Add vegan grounds. Stir in the beefless grounds and cook for 3-4 minutes or until browned.
Season. Sprinkle the beef mixture with 2 teaspoons of taco seasoning and cook for another minute, stirring often.
Add beer. Pour in half of the light Mexican lager and mix through. Cook, mixing often, until no liquid remains. Repeat with the remaining beer, simmering again until no liquid remains.
Add tequila. Pour half of the tequila in and mix through. Cook, mixing often, until no liquid remains. Repeat with the remaining tequila, simmering again until no liquid remains.
Season as desired. Once the liquid has fully cooked off, season with black pepper and additional seasonings to taste. The taco seasoning we used had enough salt, so we did not need to add any more.
Serve. Serve vegan ground beef immediately while warm in tortillas with toppings of choice. Enjoy!
Notes
Storage: Leftover taco meat will keep in an airtight container in the refrigerator for up to 5 days. Before storing, allow the taco meat to cool to room temperature to prevent condensation buildup.
Freezing: Store in the freezer after cooling completely for up to 3 months.
Reheating: Heat in a microwave or in a skillet on the stovetop until warmed through, and serve as desired.
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Learn how to make my Korean beef bulgogi recipe at home for a restaurant-worthy dish! It’s sweet and savory, with tender, caramelized beef swimming in my famous bulgogi sauce! Need more Asian-inspired beef recipes? Try my black pepper Angus steak, Hunan beef, and shaved steak. It’s no surprise that my family and I love making… 
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