18 Simple Easy Beef Recipes for Dinner Delights

Craving hearty, delicious dinners without the hassle? Look no further! We've rounded up 18 simple, easy beef recipes that deliver big flavor with minimal effort—perfect for busy weeknights or lazy weekends. From sizzling skillet meals to cozy slow-cooker classics, these dishes are sure to become family favorites. Get ready to transform your dinner routine with these mouthwatering ideas—let's dive in!

Garlic Butter Steak Bites

These juicy, garlicky steak bites are the perfect quick dinner or impressive appetizer—ready in under 20 minutes and packed with rich, buttery flavor.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh parsley, chopped

Instructions:

1. Pat the steak cubes dry with paper towels, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once the butter melts and the skillet is hot, add the steak in a single layer (work in batches if needed). Sear for 2–3 minutes per side until deeply browned.
3. Reduce heat to medium, push the steak to one side, and add the remaining 2 tbsp butter and 4 minced garlic cloves to the empty space. Sauté the garlic for 30 seconds until fragrant, then toss everything together.
4. Remove from heat, sprinkle with 1 tbsp fresh parsley, and serve immediately.

The magic here? A quick garlic butter glaze coats every bite, turning simple steak into something restaurant-worthy.

Tip: For extra tenderness, let the steak sit at room temperature for 15 minutes before cooking.

One-Pot Beef Stroganoff

This creamy, comforting stroganoff comes together in one pot—meaning more flavor and less cleanup for you!

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 8 oz wide egg noodles
• 3 tbsp unsalted butter
• 1 yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Melt 2 tbsp butter in a large pot over medium-high heat. Add the sirloin steak and cook until browned, about 3–4 minutes. Transfer to a plate.
2. Add the remaining 1 tbsp butter to the pot. Sauté the onion and mushrooms for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the beef broth, scraping up any browned bits. Add the Worcestershire sauce, Dijon mustard, salt, and black pepper.
4. Stir in the egg noodles and bring to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender.
5. Reduce heat to low. Stir in the sour cream and reserved beef until warmed through. Garnish with parsley before serving.

The flour thickens the sauce just enough to cling to every noodle, while the sour cream adds a tangy richness that balances the savory beef.

Tip: For extra depth, deglaze the pot with a splash of dry white wine before adding the broth.

Beef and Broccoli Stir-Fry

This classic takeout favorite comes together in under 30 minutes with tender beef, crisp-tender broccoli, and a savory-sweet sauce that coats every bite.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp cornstarch

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1/4 cup water, and 1 tsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and sear for 2-3 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir-fry broccoli florets for 2 minutes. Add 2 cloves minced garlic and 1 tsp grated ginger, cooking for 30 seconds until fragrant.
4. Return beef to the skillet, pour in the sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.

The magic here? The cornstarch slurry creates a glossy, restaurant-style glaze that clings perfectly to the beef and broccoli.

Tip: For extra tender beef, freeze the flank steak for 20 minutes before slicing—it makes cutting paper-thin strips a breeze!

Slow Cooker Beef Tacos

These tender, flavor-packed beef tacos practically make themselves—just set your slow cooker and let it work its magic while you go about your day.

Ingredients

• 2 lbs beef chuck roast, trimmed and cut into 2-inch chunks
• 1 tbsp olive oil
• 1 cup diced yellow onion
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup beef broth
• 1 (14 oz) can fire-roasted diced tomatoes, undrained
• 12 corn tortillas, warmed
• Toppings: diced avocado, crumbled queso fresco, lime wedges, chopped cilantro

Instructions

1. Heat olive oil in a skillet over medium-high. Sear beef chunks until browned on all sides, about 3 minutes per side. Transfer to slow cooker.
2. Add diced onion and minced garlic to the same skillet; cook 2 minutes until fragrant. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook 30 seconds, then pour mixture over beef.
3. Add beef broth and canned tomatoes (with juices) to the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef shreds easily with a fork.
4. Shred beef directly in the slow cooker using two forks, stirring to coat with juices. Serve on warm tortillas with desired toppings.

The slow cooking process infuses every bite with smoky-sweet depth, while the fire-roasted tomatoes add a subtle charred brightness that balances the rich beef.

Tip: For extra flavor, toast tortillas directly over a gas burner flame for 5-10 seconds per side using tongs.

Beef and Mushroom Skillet

This hearty one-pan wonder is packed with savory flavors and comes together in under 30 minutes—perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients:

• 1 lb ground beef (85% lean)
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1/2 cup beef broth
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (5–6 minutes). Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Sauté the onion for 3 minutes until softened, then add the mushrooms and cook for 5 minutes until golden.
3. Stir in the garlic, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Return the beef to the skillet. Add 1 tbsp Worcestershire sauce and 1/2 cup beef broth, scraping up any browned bits. Simmer for 3–4 minutes until the liquid reduces slightly.
5. Garnish with fresh parsley and serve hot.

The smoky paprika and Worcestershire sauce give this dish a deep, umami-rich flavor that pairs perfectly with crusty bread or mashed potatoes.

Tip: For extra richness, stir in a splash of heavy cream during the last minute of cooking.

Quick Beef and Rice Casserole

This hearty casserole comes together in a flash, packing savory beef, tender rice, and melty cheese into one comforting dish—perfect for busy weeknights.

Ingredients

• 1 lb lean ground beef
• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 1/2 cups beef broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced yellow onion
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F. In a large skillet over medium-high heat, brown the ground beef and diced yellow onion, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
2. Stir in the uncooked rice, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, and black pepper. Bring to a simmer, then transfer to a 9×13-inch baking dish.
3. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with shredded cheddar cheese, and bake for 10 more minutes until bubbly and golden.

The Worcestershire sauce adds a rich depth to the beef, while the cheese forms a gooey crust that’s downright irresistible.

Tip: For extra flavor, swap the cheddar for pepper jack cheese and add a pinch of smoked paprika.

Beef Picadillo Stuffed Peppers

These hearty stuffed peppers are packed with savory-sweet picadillo filling—a cozy twist on a Cuban classic that’s sure to become a weeknight favorite.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup crushed tomatoes
• 1/4 cup raisins
• 1/4 cup sliced green olives
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Brush peppers inside and out with 1 tbsp olive oil, then place cut-side-up in a baking dish. Roast for 15 minutes while preparing filling.
2. In a skillet over medium heat, cook ground beef until browned, breaking it apart. Add 1/2 cup diced onion and 2 cloves minced garlic; cook 3 minutes until soft.
3. Stir in 1/2 cup crushed tomatoes, 1/4 cup raisins, 1/4 cup olives, 1 tsp cumin, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 5 minutes until thickened.
4. Stuff peppers with picadillo mixture, top with 1/2 cup Monterey Jack cheese, and bake 20 minutes until cheese is bubbly and peppers are tender.

The raisins and olives add pops of tangy sweetness against the spiced beef—a flavor combo that’ll have everyone asking for seconds.

Tip: For extra caramelization, broil the peppers for 1–2 minutes after baking.

Pan-Seared Beef Medallions

These tender, juicy beef medallions are restaurant-worthy but simple enough for a weeknight—just a hot skillet and a few pantry staples are all you need.

Ingredients:

• 4 (6-oz) beef tenderloin medallions, 1 ½ inches thick
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions:

1. Pat the beef medallions dry with paper towels. Season evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high until shimmering. Add the medallions and sear undisturbed for 3 minutes until deeply browned.
3. Flip the medallions, then add 2 tbsp butter, 3 smashed garlic cloves, and 2 rosemary sprigs to the skillet. Tilt the pan and spoon the foaming butter over the beef continuously for 2 minutes for medium-rare (125°F internal temperature).
4. Transfer the medallions to a plate, tent loosely with foil, and rest for 5 minutes before serving.

The garlic-rosemary butter basting creates a glossy, herb-infused crust that’s packed with flavor—no fancy sauces required.

Tip: For even cooking, let the medallions sit at room temperature for 15 minutes before seasoning.

Beef and Vegetable Soup

This hearty beef and vegetable soup is a one-pot wonder, packed with tender meat, vibrant veggies, and a rich broth that’ll warm you from the inside out.

Ingredients:

• 1 tbsp olive oil
• 1 lb stew beef, cut into 1-inch cubes
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 cup frozen green beans
• 1/2 cup frozen corn

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the stew beef and sear until browned on all sides, about 5 minutes.
2. Add the onion, carrots, celery, and garlic, sautéing for 5 minutes until softened.
3. Pour in 4 cups beef broth and the diced tomatoes, then stir in 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
4. Add the green beans and corn, simmering for another 15 minutes until all vegetables are tender. Discard the bay leaf before serving.

The slow simmer melds the flavors beautifully, giving the broth a deep, savory richness that pairs perfectly with the tender beef and crisp-tender veggies.

Tip: For extra depth, deglaze the pot with a splash of red wine after browning the beef.

Easy Beef Enchiladas

These hearty beef enchiladas are a weeknight lifesaver—packed with bold flavors and wrapped in a cozy, cheesy blanket.

Ingredients:

• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 (10 oz) can red enchilada sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
2. Add ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Drain excess fat.
3. Stir in 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt. Pour in 1/2 cup enchilada sauce and simmer for 2 minutes.
4. Warm corn tortillas briefly in a dry skillet or microwave (15 seconds) to make them pliable. Fill each with beef mixture and a sprinkle of cheese, then roll tightly.
5. Arrange enchiladas seam-side down in a baking dish. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
6. Bake for 20 minutes until bubbly and golden. Garnish with cilantro.

The secret? Simmering the beef in just enough sauce keeps the filling juicy without making the tortillas soggy. Serve with a crisp salad or lime wedges for a fresh contrast.

Tip: For extra flavor, char the tortillas lightly over a gas flame before filling!

Beef and Sweet Potato Hash

This hearty hash is a one-pan wonder, combining savory beef with caramelized sweet potatoes for a dish that’s as satisfying for brunch as it is for dinner.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 12–15 minutes until tender and lightly browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3 minutes until softened. Add the ground beef, breaking it apart with a spatula, and cook for 6–8 minutes until no pink remains.
3. Stir in the smoked paprika, garlic powder, salt, and black pepper. Return the sweet potatoes to the skillet and toss everything together. Cook for another 2–3 minutes to meld the flavors.
4. Garnish with fresh parsley before serving.

The smoky paprika and natural sweetness of the potatoes create a depth of flavor that’ll have everyone scraping their plates clean.

Tip: For extra crispiness, press the hash into an even layer in the skillet and let it cook undisturbed for the last 2 minutes.

Grilled Beef Kabobs

These juicy grilled beef kabobs are packed with smoky-sweet flavor and come together in under 30 minutes—perfect for weeknight dinners or backyard BBQs.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1.5-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• 8 oz cremini mushrooms, stems trimmed
• 1/4 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp soy sauce, 2 tbsp honey, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Add the steak cubes and toss to coat. Marinate for 15 minutes at room temperature.
2. Thread the steak, bell pepper, onion, and mushrooms alternately onto metal or soaked wooden skewers.
3. Preheat grill to medium-high (about 400°F). Grill kabobs for 8–10 minutes, turning occasionally, until steak reaches 135°F (medium-rare) or desired doneness.

The honey in the marinade caramelizes beautifully on the grill, giving these kabobs a glossy, finger-licking glaze. Serve with fluffy rice or warm pita for soaking up the juices.

Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Beef and Spinach Lasagna Rolls

These lasagna rolls are a fun twist on the classic, packing all the rich flavors of beef and spinach into neat, easy-to-serve bundles.

Ingredients:

• 12 lasagna noodles
• 1 lb ground beef
• 2 cups fresh spinach, chopped
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean towel.
2. In a skillet over medium heat, brown ground beef until no pink remains, about 5–7 minutes. Drain excess fat, then stir in spinach, garlic, oregano, salt, and black pepper. Cook for 2 minutes until spinach wilts. Remove from heat.
3. In a bowl, mix ricotta, mozzarella, Parmesan, and egg. Spread 1/4 cup of the cheese mixture evenly over each noodle, then top with a spoonful of the beef-spinach mixture.
4. Roll up noodles tightly and place seam-side down in a greased 9×13-inch baking dish. Pour marinara sauce over the rolls and sprinkle with extra mozzarella if desired.
5. Bake for 25 minutes until bubbly and cheese melts. Let cool 5 minutes before serving.

The ricotta filling keeps these rolls extra creamy, while the beef-spinach combo adds just the right savory punch. Perfect for when you want lasagna flavor without the fuss of layering!

Tip: For a lighter version, swap half the ricotta with cottage cheese—it blends right in!

Beef and Black Bean Chili

This hearty chili is packed with rich, smoky flavors and tender beef—perfect for game day or a cozy weeknight dinner.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (about 5–6 minutes). Drain excess fat.
2. Add the onion, bell pepper, and garlic. Sauté for 4–5 minutes until softened.
3. Stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
4. Pour in the diced tomatoes, black beans, and 2 cups beef broth. Bring to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally.
5. Uncover and simmer for another 10 minutes to thicken slightly. Taste and adjust seasoning if needed.

The smoky paprika and black beans add depth to this chili, while a longer simmer ensures the flavors meld beautifully. Serve with a dollop of sour cream or shredded cheese for extra richness.

Tip: For a thicker chili, mash a few beans against the pot before serving.

Beef and Zucchini Noodles

This light yet satisfying dish swaps traditional pasta for fresh zucchini noodles, keeping it low-carb but packed with savory beef and garlicky goodness.

Ingredients:

• 1 lb lean ground beef
• 3 medium zucchinis, spiralized (about 4 cups noodles)
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until browned, then drain excess fat.
2. Push beef to one side of the skillet. Add remaining 1 tbsp olive oil, garlic, oregano, and red pepper flakes to the empty space. Sauté for 30 seconds until fragrant, then stir into the beef.
3. Add zucchini noodles, soy sauce, salt, and black pepper. Toss gently and cook for 2–3 minutes until zucchini is just tender but still has a slight crunch.
4. Remove from heat and sprinkle with Parmesan if using. Serve immediately.

The zucchini noodles soak up the savory beef juices while staying crisp, making every bite a perfect balance of texture and flavor.

Tip: For extra richness, top with a fried egg or a drizzle of chili oil.

Beef and Cheese Stuffed Shells

These hearty stuffed shells are packed with savory ground beef, melty cheese, and just the right amount of Italian seasoning—comfort food at its finest!

Ingredients:

• 20 jumbo pasta shells
• 1 lb ground beef (85% lean)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a skillet over medium heat, cook ground beef until browned, breaking it into crumbles. Drain excess fat.
3. In a bowl, combine cooked beef, ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and black pepper. Mix well.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with about 2 tbsp of the beef-cheese mixture and arrange in the dish.
5. Top shells with remaining 1 cup marinara sauce and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 20 minutes. Uncover and bake 5 more minutes until bubbly.

The crispy-cheesy tops and tender shells make this dish irresistible—plus, the filling stays juicy thanks to the ricotta blend!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the beef mixture.

Beef and Potato Pie

This hearty pie is the ultimate comfort food, with tender beef and creamy potatoes tucked under a flaky golden crust—perfect for cozy family dinners.

Ingredients

• 1 lb ground beef
• 2 cups peeled and diced russet potatoes (½-inch cubes)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 (9-inch) refrigerated pie crust
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Add onion and garlic to the skillet; sauté for 2 minutes until softened. Stir in potatoes, beef broth, Worcestershire sauce, thyme, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until potatoes are just tender and liquid reduces slightly.
3. Roll out the pie crust and press it into a 9-inch pie dish. Spoon the beef mixture into the crust, then fold the edges over the filling, leaving the center exposed. Brush the crust with beaten egg.
4. Bake for 30–35 minutes until the crust is golden and the filling is bubbly. Let cool for 5 minutes before slicing.

The magic here? The Worcestershire sauce adds a savory depth that makes the beef sing, while the potatoes stay perfectly tender—no mush!

Tip: For extra richness, stir in ¼ cup shredded cheddar cheese with the beef mixture before baking.

Beef and Caramelized Onion Flatbread

This beef and caramelized onion flatbread is a cozy weeknight winner—savory, sweet, and ready in under 30 minutes.

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp sugar
• 1/4 tsp salt
• 8 oz cooked shredded beef (like roast or steak leftovers)
• 1/2 cup shredded mozzarella
• 1/4 cup crumbled goat cheese
• 1 tbsp balsamic glaze
• Fresh thyme leaves, for garnish

1. Preheat oven to 425°F. Roll out pizza dough on a parchment-lined baking sheet into a 12-inch oval. Brush with 1 tbsp olive oil and prick all over with a fork. Bake for 8 minutes until lightly puffed.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion, sugar, and salt. Cook, stirring occasionally, for 12 minutes until deeply golden.
3. Top par-baked dough with caramelized onions, shredded beef, mozzarella, and goat cheese. Bake for 10–12 minutes until cheese melts and crust is golden.
4. Drizzle with balsamic glaze and sprinkle with thyme. Slice and serve warm.

The magic here? Slow-cooked onions balance the rich beef, while tangy goat cheese cuts through the richness—no boring flatbreads allowed.

Tip: For extra crunch, brush the crust edges with olive oil before the final bake.

Conclusion

With these 18 simple and delicious beef recipes, dinner just got a whole lot easier—and tastier! Whether you’re craving a quick stir-fry or a cozy slow-cooked meal, there’s something here for every night of the week. Give them a try, then let us know which one was your favorite in the comments below. Don’t forget to share the love by pinning this roundup for later—happy cooking!