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The Best Bourbon-Glazed Baked Beans with Pork Belly

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These Bourbon-Glazed Baked Beans with Pork Belly are the ultimate crowd-pleaser, boasting a thick, glossy sauce that is the perfect balance of smoky, sweet, and savory. They are the absolute best BBQ side to serve alongside St. Louis Style Ribs, juicy grilled cheeseburgers, and classic hot dogs. One bite of this elevated comfort food and you’ll never go back to the canned stuff again!

An overhead view of a large black cast-iron skillet filled with freshly prepared Bourbon-Glazed Baked Beans with Pork Belly.
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🫘 The Ingredients

This recipe pairs succulent, crispy pork belly and beans with a deeply caramelized glaze that masterfully balances smoky sweetness, earthy aromatics, and a bright, tangy finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for bourbon-glazed baked beans with pork belly including white beans, pork belly, onions, bell peppers, brown sugar, BBQ sauce, garlic, Bourbon, molasses, Worcestershire sauce, vinegar, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork Belly: For the best “melt-in-your-mouth” texture, look for raw, skin-off pork belly. If you can’t find it at your local meat market, thick-cut slab bacon is an excellent substitute—keep an eye on the salt, as bacon is much saltier than raw belly.
  • The Beans: Navy beans or Great Northern beans are the gold standard here because they are tender but hold their shape during the long bake. Canned beans make this recipe a breeze; just be sure to drain and rinse them thoroughly to control the sodium and the sauce consistency.
  • Bourbon: Use a bourbon you actually enjoy drinking, as the oaky, caramel notes will concentrate as the sauce reduces. If you prefer to leave it out, you can substitute it with an equal amount of apple juice or beef stock for a similar depth of flavor.
  • Molasses and Brown Sugar: This duo is responsible for that signature dark, sticky glaze. If you don’t have molasses on hand, you can substitute it with dark corn syrup or honey, although the flavor will be slightly less robust.
  • Aromatics: The combination of onion, green bell pepper, and garlic creates the savory foundation of the dish. For a little extra heat, feel free to swap the green bell pepper for a finely diced poblano or even a de-seeded jalapeño.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Baked Beans

  • Don’t Skip the Stir: Because the sauce has a high sugar content from the molasses and BBQ sauce, it can scorch against the hot edges of a cast-iron skillet. Be sure to give the beans a good stir halfway through the uncovered baking time to ensure even caramelization.
  • Patience with the Pork: Raw pork belly takes longer to render and crisp up than standard bacon. Keep it in the pan until it is deeply golden and crispy; this ensures the meat holds its texture and doesn’t become “rubbery” once it’s submerged in the sauce.
  • The “Rest” is Best: When you first pull the beans out of the oven, the sauce might look a little thin. Don’t worry! Let the skillet sit for 10–15 minutes before serving; the sauce will continue to thicken into a gorgeous, sticky glaze as it cools slightly.
  • Deglaze for Depth: When you pour the bourbon into the hot skillet, use a wooden spoon to scrape up all the brown bits (the fond) from the bottom of the pan. Those little bits are packed with savory flavor from the rendered pork belly and aromatics.
  • Control the Consistency: If you prefer a “soupier” bean, keep the foil on for the entire baking time. If you love a thick, “stand-your-spoon-up” style bean, leave them uncovered for the final 30 minutes to allow the liquid to evaporate and the sugars to concentrate.
  • Make-Ahead Magic: These beans actually taste even better the next day after the flavors have had more time to meld. If you’re making them ahead of time, simply reheat them gently on the stovetop or in the oven with a small splash of water or beef stock to loosen the glaze.

👩🏼‍🍳 How To Make Bourbon-Glazed Baked Beans

A person using a wooden spatula to stir crispy strips of pork belly being cooked in a large cast-iron skillet.
  1. Step 1: Cut the pork belly into small strips, season with salt, pepper, and smoked paprika, then sauté in a large skillet until golden and crispy, about 15 to 20 minutes. Remove from the pan.
  1. Step 2: Remove all but about 2-3 tablespoon of the rendered grease. Sauté the onions and bell peppers until soft. Stir in the garlic and cook for another 30 seconds.
A person pouring bourbon from a clear measuring cup into a cast-iron skillet on a gas stove filled with simmering, sautéed onions, bell pepper, and garlic.
  1. Step 3: Add the bourbon and simmer for 3 minutes.
A person pouring a small amount of apple cider vinegar into a skillet filled with simmering chopped onions and peppers, and brown sugar, molasses, Dijon mustard, and BBQ sauce.
  1. Step 4: Add the brown sugar, molasses, BBQ sauce, Dijon mustard, and apple cider vinegar. Stir to combine and bring to a simmer
A person transferring crispy strips of pork belly from a white plate into a large cast-iron skillet on a gas stove filled with all the components of Bourbon-Glazed Baked Beans.
  1. Step 5: Fold in the drained beans and most of the crispy pork belly (leave about a ¼ cup for garnish). Stir until completely combined.
A person wearing oven mitts holding a large black cast-iron skillet that he has just removed from the oven and is filled with simmering Bourbon-Glazed Baked Beans with Pork Belly.
  1. Step 6: Cover with foil and bake in a 325°F oven for 45 minutes. Remove the foil and let it bake for another 15 to 20 minutes. Remove from the oven and let rest for 10 minutes.

Expert Tip: Going Alcohol-Free

If you prefer to skip the bourbon, simply substitute it with an equal amount of unsweetened apple juice or apple cider. This maintains the necessary liquid balance for the glaze while adding a bright, fruity sweetness that complements the rich pork belly and smoky BBQ flavors perfectly.

🍽️ How to Serve

  • The Ultimate BBQ Platter: These beans are hearty enough to stand on their own, but they truly shine when served alongside smoked Texas-style brisket, grilled chicken, or classic pulled pork sandwiches.
  • Balance with Classic Sides: To create a well-rounded plate, pair the warm, smoky beans with chilled favorites like a classic potato salad, diner-style coleslaw, or a creamy broccoli salad. The cool, crisp textures of these salads provide a refreshing contrast to the rich, sticky bourbon glaze.
  • Family-Style Presentation: Serve the beans directly out of the cast-iron skillet for a rustic, “straight-from-the-kitchen” look. It keeps the beans warm longer and makes for a beautiful centerpiece on your picnic table.
  • Add a Little Crunch: Just before serving, top the skillet with your reserved crispy pork belly bits, fresh snipped chives, and thinly sliced jalapeños to add a pop of color and a variety of textures to every spoonful.

🙋🏽‍♂️ Frequently Asked Questions

Can I make these Bourbon-Glazed Baked Beans in a slow cooker?

Yes! After searing the pork belly and sautéing the vegetables on the stovetop, transfer everything to your crockpot and cook on low for 4 to 6 hours until the sauce is thick and bubbly.

What is the best type of bean to use for Bourbon-Glazed Baked Beans?

Navy or Great Northern varieties are ideal because they have a creamy texture but are sturdy enough to maintain their shape during the long baking process.

Does the alcohol cook out when making Bourbon-Glazed Baked Beans?

Most of it evaporates during the simmering and baking stages, leaving behind only the deep, oaky notes of caramel and vanilla that enhance the overall flavor of the dish.

Can I use bacon instead of pork belly for Bourbon-Glazed Baked Beans?

Absolutely; thick-cut slab bacon is a fantastic alternative that adds a similar smoky richness; however, there is no need to add salt to the bacon since cured meats are already quite savory.

Two small white bowls filled with servings of Bourbon-Glazed Baked Beans with Pork Belly and topped with snipped chives.

😎 More Classic BBQ Side Dish Recipes

Ready to make the best side dish this side of Cowtown? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large black cast-iron skillet filled with freshly prepared Bourbon-Glazed Baked Beans with Pork Belly.
Print Recipe
5 from 1 vote

Bourbon-Glazed Baked Beans with Pork Belly

Elevate your next cookout with these Bourbon-Glazed Baked Beans with Pork Belly. Slow-baked in a cast-iron skillet until thick and glossy, these beans feature succulent, crispy pork belly tossed in a rich, smoky-sweet glaze that is miles ahead of the canned variety. They are the ultimate "over-the-top" side dish for any BBQ spread!
Prep Time20 minutes
Cook Time1 hour 20 minutes
Resting time10 minutes
Total Time1 hour 50 minutes
Course: Side
Cuisine: American / BBQ
Servings: 8
Calories: 460kcal
Author: Kris Longwell

Equipment

  • 12-inch cast-iron skillet or a 9×13" baking dish

Ingredients

  • 1 lb pork belly skin-off, cut into ½-inch cubes, see NOTES
  • Kosher salt and black pepper
  • 1 tablespoon smoked paprika
  • 1 medium onion chopped, about 1 cup
  • 1 green bell pepper seeded and chopped
  • 3 cloves garlic minced, about 1 tbsp
  • ½ cup bourbon good-quality
  • ½ cup brown sugar dark
  • ¼ cup molasses
  • ½ cup BBQ sauce
  • 2 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 3 15 oz cans white beans drained and rinsed, see NOTES
  • 2 tablespoon chives snipped, for garnish

Instructions

  • Season the pork belly strips all over with salt, pepper, and smoked paprika. In a large (12-inch) cast-iron skillet or heavy skillet (or Dutch oven) over medium heat, add the pork belly strips. Sauté until the pork belly is golden brown and very crispy (15 to 20 minutes). Use a slotted spoon to transfer the pork to a paper towel-lined plate. Keep about ¼ cup of the crispy pork reserved for garnishing the finished dish.
    1 lb pork belly, Kosher salt and black pepper, 1 tablespoon smoked paprika
  • Remove all but 2 to 3 tablespoons of the rendered fat. Over medium heat, add the onion and green bell pepper, and sauté, stirring often, until softened, about 4 to 5 minutes. Stir in the garlic and cook for another 30 seconds.
    1 medium onion, 1 green bell pepper, 3 cloves garlic
  • Pour in the bourbon (stand back, it might flame). Allow to simmer (stirring occasionally) for 3 minutes.
    ½ cup bourbon
  • Stir in the brown sugar, molasses, BBQ sauce, Dijon, Worcestershire sauce, and vinegar. Bring to a simmer, stirring often. Fold in the rinsed beans and most of the crispy pork belly. Stir until fully combined.
    ½ cup brown sugar, ¼ cup molasses, ½ cup BBQ sauce, 2 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, 3 15 oz cans white beans
  • Cover the pan with foil and bake for 45 minutes. Remove the foil, stir the beans, and then bake for another 15 to 20 minutes. Remove from the oven and let rest for 10 minutes (it will thicken some as it rests).
  • Garnish with snipped chives and serve at once.
    2 tablespoon chives

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Choosing Your Beans: We recommend using Navy beans or Great Northern beans for this recipe. Navy beans are smaller and hold their shape perfectly during the long bake, while Great Northern beans are slightly larger and provide a creamier texture. Both work beautifully, just be sure to drain and rinse them well!
  • Pork Belly Prep: For the best results, always use skin-off pork belly. The skin can become quite tough and rubbery when baked in a sauce, so if your meat market only has skin-on available, simply trim the rind off with a sharp knife before cubing the meat.
  • Bacon Substitution: If you can’t find raw pork belly, thick-cut slab bacon is an excellent substitute. However, because bacon is already cured and highly seasoned, do not add the extra salt when browning the bacon. This will ensure your finished beans aren’t overly salty.
  • Make it Ahead: These beans are even better the next day! You can easily make them a day in advance and reheat them in the oven at 325°F. If the glaze has thickened too much in the fridge, just stir in a small splash of water or beef stock before reheating to bring back that glossy consistency.

Nutrition

Calories: 460kcal | Carbohydrates: 32g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 281mg | Potassium: 418mg | Fiber: 1g | Sugar: 28g | Vitamin A: 569IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg

Crispy Baked Brisket Tacos (with Jalapeño-Lime Sauce)

by 2 Comments

These Crispy Baked Brisket Tacos take slow-cooked, tender brisket to a whole new level by oven-frying the tacos to a perfect, crispy crunch. By dipping the tortillas in a rich “Stout Jus” before baking, we’ve created a deeply flavorful, mahogany shell that pairs perfectly with our zesty jalapeño-lime sauce and pickled red onions. Nothing short of amazing!

A row of four crispy oven baked brisket tacos on a small metal trey with a lime wedge and a small pile of pickled red onions in the rear or the pan.
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🥩 The Ingredients

This recipe transforms a lean cut of beef into a succulent masterpiece using a dark, malty braising liquid and a blend of smoky pantry spices that infuse every bite with deep, savory flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for baked brisket tacos on a grey wooden background including a beef brisket flat, beef broth, stout beer, Worcestershire sauce, oil, pickled onions, jalapeño-lime sauce, shredded cheese, cilantro, and seasonings.

📝 Ingredient Notes and Substitutions

  • Beef Brisket Flat: We use the flat because it’s easier to slice and shred for tacos, but a chuck roast is a fantastic, budget-friendly substitution that shreds just as beautifully.
  • Stout Beer: The dark, roasted notes of a stout (like Guinness) add incredible depth to the beef. If you prefer to cook without alcohol, simply swap it for an equal amount of extra beef broth or a splash of coffee.
  • Corn Tortillas: Standard yellow or white corn tortillas work best for that signature crunch. Flour tortillas will get crispy, but they won’t have that “shattered” texture we’re looking for.
  • Shredded Cheese: A blend of Monterey Jack (for the melt) and Sharp Cheddar (for the tang) is our favorite, but Pepper Jack is a great swap if you want a little extra heat.
  • Beef Broth: Use low-sodium broth so you can control the salt level as the liquid reduces into that delicious “jus.”

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Brisket Tacos

  • Don’t Rush the Sear: When searing the brisket in the Dutch oven, let it develop a deep, dark brown crust. This “Maillard reaction” is where the base of your flavor lives. If the meat is sticking, it’s not ready to be flipped yet!
  • The Airtight Seal: When wrapping the brisket in foil, make sure there are no holes. You want to trap every bit of steam inside the packet to break down those tough fibers in the brisket flat.
  • Warm Your Tortillas: Never try to fold a cold corn tortilla! Microwave them in a damp paper towel for 45–60 seconds first. This makes them pliable and prevents them from snapping in half when you fill them.
  • Master the Tortilla “Dip”: When dipping your tortillas into the braising liquid, aim for the top layer where the rendered beef fat (the “red oil”) sits. This fat is what “fries” the shell in the oven to give you that professional, deep mahogany color.
  • Cheese is the Glue: Place a layer of cheese on the tortilla before the meat and a little more after the meat. As it melts, the cheese acts as a delicious adhesive that keeps the taco closed and prevents the brisket from falling out.
  • Use Parchment Paper: Don’t skip the parchment paper(or silicone mat) on your baking sheet. It prevents the cheese that inevitably oozes out from sticking to the pan, and it makes cleanup a breeze.

👩🏼‍🍳 How to Start Preparing Braised Brisket Tacos

A person pouring a pickling broth into a glass jar that is stuffed and filled with thinly sliced red onion.
  1. Step 1: How to pickle the onions: Place thinly sliced red onions in a jar. Bring the water, vinegars, sugar, salt, garlic, peppercorns, and red pepper flakes to a simmer. Pour over the onions. Cover and let rest while you prepare the brisket.
A person using a pair of tongs to hold up one side of a seasoned brisket flat that is being seared in an oval Dutch oven on a gas stove.
  1. Step 2: Season the brisket with salt and Beef Rub. Sear in olive oil in a large Dutch oven until browned on both sides. Remove from the pan.
A person pouring a stout beef from a bottle into a Dutch oven that he is also using a wooden spatula to scrape up browned bits at the bottom of the pan.
  1. Step 3: Pour a splash of the stout beer (or apple cider) and use a wooden spatula to scrape up the browned bits on the bottom of the pan. Pour into a measuring cup with the broth, stout, and Worcestershire sauce.
A person pouring a brown braising liquid from a glass measuring cup over a seared brisket flat that is nestled into two large sheets of foil inside a large Dutch oven.
  1. Step 4: Place the brisket on two large pieces of foil and nestle it into the Dutch oven. Pour the braising liquid over the brisket. Tightly close the foil and cover with the Dutch oven lid.
A person placing an oval Dutch oven with a lid on it into an oven.
  1. Step 5: Place in a 300°F oven and roast for 3½ to 4 hours.
A person using a large spatula and spoon to place a fully cooked braised brisket flat on a large, rimmed sheet pan.
  1. Step 6: Carefully transfer the brisket to a large rimmed pan.
A person using a wooden spoon to stir simmering au jus sauce in a large Dutch oven on a gas stove.
  1. Step 7: Drain the liquid into the Dutch oven and simmer for a few minutes.
A person pouring an au jus sauce from a large glass measuring cup onto a large pile of shredded braised brisket on a rimmed sheet pan.
  1. Step 8: Shred the meat with two forks and then pour about 1 cup of the liquid over the meat and toss to coat.

Expert Tip: The Power of the “Texas Crutch”

To guarantee your brisket flat is fork-tender and never dry, embrace the “Texas Crutch” by sealing the seared meat in an airtight foil packet inside your Dutch oven. This creates a pressurized micro-environment that prevents evaporation and forces the flavors of the Stout and beef broth deep into the muscle fibers. The real secret, however, happens after the bake: always simmer that leftover braising liquid on the stovetop for a few minutes to create a concentrated “Stout Jus.” Tossing your shredded beef in this liquid gold before assembly ensures every bite is glistening, savory, and incredibly moist.

👨‍🍳 How to Make Baked Brisket Tacos

A person placing shredded cheese over a pile of shredded brisket in a lightly oiled corn tortilla on a baking sheet lined with a silicone matt.
  1. Step 1: Place the remaining braising liquid in a shallow bowl. Warm the tortillas in the microwave. Dip a tortilla into the oily surface of the liquid. Place on a baking sheet and add cheese, beef, then more cheese. Repeat with the remaining tortillas.
A person using a metal spatula to flip over a baked brisket taco on a baking pan filled with more brisket tacos.
  1. Step 2: Bake in a 425°F oven for 10 minutes. Remove from the oven and use a spatula to carefully flip the tacos over. Return to the oven.
A person wearing oven mitts to hold a baking pan that is filled with freshly baked brisket tacos.
  1. Step 3: Bake for another 8 to 10 minutes, until crispy and the cheese on the edges has browned.
A close-up view of crispy baked brisket tacos that have been garnished with pickled red onions, a dollop of jalapeño-lime sauce, and chopped cilantro.
  1. Step 4: Serve at once with the drained pickled onions, jalapeño-lime sauce, chopped cilantro, and au jus sauce (for dipping).

Expert Tip: The Slow-Cooker Shortcut

For a “set-it-and-forget-it” version, you can easily transition the braising process to a slow cooker. After searing the meat and deglazing the pan with the stout to capture all that flavor, transfer the brisket and liquid to your slow cooker and cook on Low for 8–10 hours (or High for 5–6). This low-and-slow method mimics the foil-wrap braise perfectly, ensuring the beef is succulent and ready for its final, crispy oven bake.

🍽️ How to Serve

  • The “Dipping” Platter: Serve these tacos on a large wooden board with a small bowl of the reduced Stout Jus on the side for dipping, birria-style.
  • The Toppings Bar: Set out the Jalapeño-Lime Sauce, Pickled Red Onions, and chopped cilantro so guests can customize their own tacos.
  • Side Dishes: These pair perfectly with a side of Mexican street corn (Elote) or a simple black bean and corn salad.
  • Game Day Style: Line them up on a sheet pan and serve them hot out of the oven for a high-impact party appetizer.

🙋🏽‍♂️ Frequently Asked Questions

Can I make these Baked Brisket Tacos ahead of time?

You can absolutely braise and shred the beef up to two days in advance! When you’re ready to eat, simply assemble and bake the shells fresh to ensure they have that perfect, crispy texture.

How do I keep the shells for Baked Brisket Tacos from getting soggy in the oven?

The secret is to bake the meat and cheese first, then add your creamy sauce and pickled onions right before serving. This ensures the tortilla “fries” in the beef fat rather than steaming from the moisture of the toppings.

What is the best way to reheat leftover Baked Brisket Tacos?

To bring back that classic crunch, place them back in a 400°F oven or an air fryer for 3-5 minutes. Avoid the microwave, as it will make the corn tortillas chewy rather than crispy.

Is it necessary to use the foil-wrap method for the beef?

Using the “Texas Crutch” (foil wrap) is highly recommended for a brisket flat because it traps moisture and heat, ensuring the lean meat becomes fork-tender without drying out during the long cook time.

A sheet pan filled with two rows of baked brisket tacos with a colorful bowl filled with pickled red onions in one corner and another bowl filled with jalapeño-lime sauce in the opposite corner.

🌮 More Amazing Taco Recipes

Ready to make the best tacos in town? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of crispy oven baked brisket tacos on a small metal trey with a lime wedge and a small pile of pickled red onions in the rear or the pan.
Print Recipe
5 from 1 vote

Crispy Baked Brisket Tacos (with Jalapeño-Lime Sauce)

These tacos feature succulent, stout-braised brisket tucked into corn tortillas and baked until golden and incredibly crispy. Finished with a zesty green sauce and bright pickled onions, they are a flavor explosion in every bite!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Lunch / Dinner
Cuisine: Mexican / TexMex
Servings: 8
Calories: 595kcal
Author: Kris Longwell

Equipment

  • Oven-safe pot with lid preferably a Dutch oven
  • baking pan lined with parchment paper or a silicone mat

Ingredients

Do Ahead – The Jalapeño-Lime Sauce

  • Jalepeño-Lime Sauce click link for easy recipe

For the Brisket

  • 3½ lb brisket flat
  • Kosher salt
  • ¼ cup beef rub see NOTES about salt
  • 2 tablespoon olive oil
  • 1 cup beef stock or broth
  • ½ cup beer stout or lager, or apple cider – plus a splash more for deglazing the pan
  • 1 tablespoon Worcestershire sauce

For the Pickled Red Onions

  • 1 large red onion cut into thin slices with a mandolin or sharp knife
  • ½ cup water
  • ½ cup distilled white vinegar
  • ½ cup apple cider vinegar
  • 1½ tablespoon sugar
  • 1½ teaspoon salt
  • 1 clove garlic crushed
  • 6 black peppercorns
  • 1 pinch red pepper flakes

For the Tacos

  • 16 yellow corn tortillas
  • 1 lb Colby Jack cheese shredded, see NOTES
  • Jalapeño-Lime Sauce
  • Pickled red onions
  • cilantro fresh, chopped, for garnish
  • extra au jus sauce for dipping

Instructions

Do Ahead – Make the Jalapeño-Lime Sauce

  • Prepare the Jalapeño-Lime Sauce and store it in a jar (or a container) with a lid in the fridge. Let it come to room temperature before serving.
    Jalepeño-Lime Sauce

Prepare the Braised Brisket

  • Preheat oven to 300°F.
  • Liberally season the brisket all over with salt and the beef rub (see NOTES about salt).
    3½ lb brisket, Kosher salt, ¼ cup beef rub
  • Heat the olive oil in a large Dutch oven (or oven-safe pot) over medium-high heat. Add the brisket and sear for about 5 minutes on each side, until browned all over.
    2 tablespoon olive oil
  • Place two large pieces of heavy-duty foil on a cutting board. Place the seared brisket on the foil.
  • With the heat still on the stove, pour a splash of the beer into the pan and use a wooden spatula to scrape up bits on the bottom of the pan.
  • In a large measuring cup (or bowl), combine the beef stock, beer (½ cup), and Worcestershire sauce. Pour the deglazed liquid from the pot into the braising liquid. Whisk to combine. Wipe the Dutch oven out with a paper towel.
    1 cup beef stock, ½ cup beer, 1 tablespoon Worcestershire sauce
  • Lift the foil holding the brisket and place it back into the Dutch oven. Make sure the foil creates a "bowl" to hold the beef and the liquid without leaking. Pour the braising liquid over the brisket. Tightly close the foil over the meat. Cover with the Dutch oven (or pot) lid and place in the oven, and bake for 3½ to 4 hours.

Prepare the Pickled Red Onions

  • Slice the onion to ⅛-inch thickness on a mandolin or with a sharp knife. Stuff them into a standard Mason jar (you may have extra onion leftover).
    1 large red onion
  • In a medium saucepan, heat the water, white vinegar, apple cider vinegar, sugar, salt, garlic, peppercorns, and red pepper flakes to a simmer. Simmer for a couple of minutes and then carefully pour the liquid into the jar with the onions. (You may have extra pickling liquid leftover.) Affix the lid and let it rest at room temperature while the brisket is baking. (The onions can be made up to 2 days in advance.)
    ½ cup water, ½ cup distilled white vinegar, ½ cup apple cider vinegar, 1½ tablespoon sugar, 1½ teaspoon salt, 1 clove garlic, 6 black peppercorns, 1 pinch red pepper flakes

Prep the Braised Brisket and Make the Tacos

  • Take the Dutch oven (or pot) out of the oven and increase the oven temperature to 425°F.
  • Carefully remove the brisket from the foil and place it on a rimmed baking pan. Carefully drain the braising liquid from the foil into the pot. Simmer the liquid for a couple of minutes. Set aside.
  • Use two forks to shred the brisket. Sprinkle the shredded brisket with a healthy pinch or two of coarse salt (or just regular table salt). Pour about 1 cup of the simmered braising liquid over the shredded beef and toss to coat.
  • Pour about 1 cup of the braising liquid into a shallow bowl. You will notice that the rendered fat from the brisket will rise to the top (this is good).
  • Wrap the tortillas in paper towels and lightly dampen them with a little tap water. Microwave them on HIGH for 45 seconds to 1 minute, or until they are heated (this will make them pliable).
    16 yellow corn tortillas
  • Place parchment paper (or a silicone mat) in a baking pan (you may need two pans, depending on how many tacos you are preparing).
  • Working one tortilla at a time, lower one tortilla onto the surface of the braising liquid. Use your fingers to spread the grease and liquid all over the tortilla. Don't get them too wet; you want them lightly greased, but completely covered. Place on the prepared baking pan. Place a mound of cheese on one side of the tortilla. Top with a mound of the shredded brisket, and then top that with another small mound of cheese. Let some of the cheese fall outside the taco; this will create that crispy "burnt" cheese on the edge of the taco that is so good. Repeat this process with the remaining tortillas. You may have brisket and cheese left over. Refrigerate or freeze for future use.
    1 lb Colby Jack cheese
  • Bake the tacos for 10 minutes. Remove the pan from the oven, flip the tacos over with a spatula, and continue baking for another 8 to 10 minutes. While the tacos are baking, drain the pickled red onions and place them in a serving bowl.
  • Remove the tacos from the oven. Place them on a platter or individual plates/trays and serve them at once with jalapeño-lime sauce, pickled red onions, and chopped fresh cilantro. Pour the remaining au jus sauce into small bowls and serve for dunking.
    Jalapeño-Lime Sauce, Pickled red onions, cilantro, extra au jus sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
Beef Rub Note: Our homemade rub is salt-free. If using a store-bought blend, check the label for sodium; if it already contains salt, omit the extra salt from the recipe to prevent over-seasoning.
Slow-Cooker Option: After searing, place the brisket and braising liquid in a slow cooker. Cook on Low for 8–10 hours or High for 5–6 hours until fork-tender, then shred and proceed with the taco assembly as directed.
The Flavor Dip: For the most flavorful shell, drag the tortilla through the fat layer at the top of your braising liquid before filling.
Don’t Overfill: Keep the meat layer relatively thin so the taco stays closed and the cheese can act as the “glue” to hold it all together.
Pliable Tortillas: Always warm your tortillas in a damp paper towel before filling; this prevents them from cracking when you fold them.
Best Cheeses for Melting: We used Colby Jack, but Monterey Jack, Sharp Cheddar, Pepper Jack, or Oaxaca are all excellent choices for a perfect, gooey melt.
Leftover Brisket & Cheese: Store any extras in the fridge for 4 days or freeze for up to 3 months. They are perfect for quick next-day nachos, quesadillas, or breakfast hashes!

Nutrition

Calories: 595kcal | Carbohydrates: 7g | Protein: 55g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 177mg | Sodium: 764mg | Potassium: 838mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 411mg | Iron: 5mg

Creamy Jalapeño-Lime Sauce

by 1 Comment

This vibrant Jalapeño-Lime Sauce is the ultimate “everything” condiment, perfectly balancing a cool, creamy base with a zesty citrus punch and just the right amount of heat. It comes together in seconds in your blender and is the secret to elevating everything from crispy brisket tacos to grilled seafood to a restaurant-quality level.

A festive blue and white condiment bowl filled with Jalapeño Lime Sauce with a spoon inserted into it and fresh jalapeños, avocados, and cilantro nearby.
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🥑 The Ingredients

This vibrant condiment blends silky-smooth, rich textures with a burst of garden-fresh herbs and bright citrus to create a perfectly balanced, zesty finish that complements any savory dish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Jalapeño-Lime Sauce on a grey wooden background including Mexican crema, cilantro, jalapeños, avocado, limes, lime zest, garlic, and honey.

📝 Ingredient Notes and Substitutions

  • Mexican Crema: This is thinner and slightly sweeter than American sour cream, making it perfect for drizzling. If you can’t find it, Sour Cream or Plain Greek Yogurt are excellent substitutes; just add a teaspoon of milk or water to thin it out to the desired consistency.
  • Fresh Cilantro: Use both the leaves and the tender upper stems! The stems actually hold a ton of flavor and blend perfectly into the sauce. If you are one of those people for whom cilantro tastes like soap, you can swap it for fresh parsley or green onions (scallions) for a different but delicious green profile.
  • Jalapeños: For a milder sauce, be sure to scrape out the seeds and the white membranes (the pith) before blending. If you crave more heat, leave the seeds in, or swap the jalapeños for a Serrano pepper for an extra kick.
  • Avocado: This is the secret to the sauce’s incredible velvet-like texture and vibrant green color. Ensure your avocado is nice and ripe (it should give slightly when pressed). In a pinch, you can omit it, but you may need to add a little more crema to maintain the thickness.
  • Lime Juice and Zest: Always use fresh lime! The zest provides those essential oils that give the sauce its incredible aroma, while the juice provides the necessary acid. If you’re out of limes, a lemon will work, but the flavor profile will shift slightly.
  • Honey: Just a touch of sweetness is needed to balance the acidity of the lime and the heat of the peppers. Agave nectar is a perfect vegan-friendly substitute, or you can use a pinch of granulated sugar.
  • Garlic: Fresh cloves provide the best “bite.” If you find raw garlic too pungent, you can use ½ teaspoon of garlic powder instead.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How to Make Jalapeño-Lime Sauce

A person using a pair of tongs to char fresh jalapeños over a gas flame on a gas stove.
  1. Step 1: Roast the peppers over a gas flame, under your oven broiler, on a grill, or in a 450°F oven until charred all over. Remove the stems and seeds.
A person standing behind a blender that contains Mexican crema, cilantro, galri, avocado, and seasonings.
  1. Step 2: Add all of the ingredients to a blender or food processor.
A person puréing Jalapeño-Lime Sauce in a kitchen blender.
  1. Step 3: Purée until smooth.
A person pouring homemade Jalapeño-Lime Sauce from a blender into a glass Mason jar.
  1. Step 4: Transfer to a jar with a tight-fitting lid. Refrigerate until ready to use. Let it come to room temperature before serving.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

How spicy is this Jalapeño-Lime Sauce?

You have total control over the heat! By removing the seeds and the white pith from the peppers before blending, you get all the pepper flavor with very little “burn,” making it family-friendly.

How long will the Jalapeño-Lime Sauce stay fresh in the refrigerator?

Because of the fresh dairy and avocado, it is best enjoyed within three to five days. Keep it in an airtight container or a squeeze bottle to maintain that beautiful, vibrant color and creamy texture.

Will the Jalapeño-Lime Sauce turn brown because of the avocado?

The high citric acid content from the citrus juice acts as a natural preservative that helps keep the mixture looking bright and fresh. To be extra safe, you can place a piece of plastic wrap directly on the surface of the liquid before sealing the lid to prevent oxidation.

Can I make the Jalapeño-Lime Sauce ahead of time?

Absolutely, and in fact, the flavors often meld and improve after an hour or two of chilling. If it thickens up too much while sitting, simply whisk in a tiny splash of water or milk to get it back to a perfectly pourable consistency.

A close-up view of Crispy Baked Brisket Taco garnished with pickled red onions and a dollop of Jalapeño Lime Sauce all on a silver trey.

😋 More Amazing Sauces and Condiments

Ready to make the best-tasting sauce on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a festive blue and white condiment bowl filled with Jalapeño Lime Sauce with a spoon inserted into it and fresh jalapeños, avocados, and cilantro nearby.
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Creamy Jalapeño-Lime Sauce

This vibrant, restaurant-quality Jalapeño-Lime Sauce is the ultimate "everything" condiment! It’s silky-smooth thanks to the avocado and crema, with a zesty citrus punch and just the right amount of heat to elevate your favorite tacos, grilled meats, and bowls.
Prep Time10 minutes
Chill time30 minutes
Total Time40 minutes
Course: Condiment
Cuisine: Mexican-American
Servings: 8
Calories: 75kcal
Author: Kris Longwell

Equipment

  • Blender or food processor

Ingredients

  • 2-3 jalapeños fresh
  • 1 cup Mexican crema see NOTES
  • 1 cup cilantro fresh; leaves and stems
  • 3 cloves garlic peeled
  • 2 tablespoon lime juice usually from 1 lime
  • 1 teaspoon lime zest
  • ¾ teaspoon salt
  • 1 tablespoon honey
  • ¼ avocado
  • water as needed

Instructions

  • Lightly roast the jalapeños over a gas flame, on a grill, under the broiler, or in a 450°F oven until lightly charred all over. Once cool enough to handle, use a knife to remove the stem and cut open. Remove all of the seeds and ribs. For a spicy sauce, leave some (or all) of the seeds.
    2-3 jalapeños
  • Place all ingredients, including the roasted peppers, into a blender or food processor. Purée until smooth.
    1 cup Mexican crema, 1 cup cilantro, 3 cloves garlic, 2 tablespoon lime juice, 1 teaspoon lime zest, ¾ teaspoon salt, 1 tablespoon honey, ¼ avocado
  • Check the consistency; if too thick, add a splash or two of water and purée again. Add more water, if desired.
    water
  • Transfer to a jar (or container) with a tight-fitting lid. Store until ready to use. Set out on the counter about an hour before using (room temperature is best).

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Mexican Crema Substitution: If you can’t find Mexican Crema at your local market, simply substitute it with an equal amount of sour cream or plain Greek yogurt. To achieve that signature pourable consistency, whisk in a teaspoon or two of milk or extra lime juice until the sauce reaches your desired thickness.
  • Controlling the Heat: The heat lives in the seeds and the white “pith” of the jalapeño. For a mild, family-friendly sauce, scrape those out completely before blending. If you like a spicy kick, leave the seeds in!
  • Keeping it Green: The lime juice acts as a natural preservative to keep the avocado from browning, but for the best results, store the sauce in a squeeze bottle or an airtight container with a tight-fitting lid.

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 342mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 0.1mg

Southerwestern Summer Salad with Citrus-Honey Vinaigrette

by 2 Comments

This vibrant Southwestern Summer Salad is the ultimate backyard showstopper, featuring smoky charred corn, fire-roasted peppers, and a zesty citrus-honey vinaigrette. It’s light, refreshing, and absolutely perfect for pairing with grilled hamburgers, chicken, and seafood! One bite of this crunchy, flavor-packed dish and you’ll know exactly why it’s our go-to for every summer cookout.

A person pouring a citrus-honey vinaigrette from a small jar over the tops of a deconstructed Southwestern Summer Salad in a large white platter.
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🌽 The Ingredients

This vibrant dish brings together a medley of smoky, fire-kissed vegetables and crisp, garden-fresh textures, all harmonized by a zesty and slightly sweet aromatic dressing. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for a Southwestern Summer Salad on a grey wooden background including ears of corn, bell peppers, jicama, tomatoes, avocado, black beans, cilantro, lime, honey, shallot, garlic, and seasonings.

📝 Ingredient Notes and Substitutions

The Salad Components

  • Corn: Fresh sweet corn is king here for that authentic charred flavor. However, if it’s the off-season, you can use frozen corn (thawed) and char it in a hot cast-iron skillet with a little oil to achieve a similar effect.
  • Bell Peppers: We love the sweetness of red and orange peppers, but yellow works beautifully too. If you are in a huge rush, you can substitute high-quality jarred roasted red peppers—just be sure to pat them dry before dicing.
  • Jicama: This is the “secret weapon” for crunch! It has a mild, slightly sweet flavor (think a cross between an apple and a potato). If you can’t find it, sliced radishes or even water chestnuts are great substitutes for that signature snap.
  • Black Beans: Always rinse and drain your beans thoroughly before adding them to the platter; this prevents the “bean liquid” from discoloring the other vibrant vegetables.
  • Avocado: Look for avocados that are “firm-ripe”—they should give slightly when pressed but still be firm enough to hold their shape in a dice without turning into mash.

The Citrus-Honey Vinaigrette

  • Lime Juice: Freshly squeezed is a must! It provides a bright acidity that bottled juice just can’t match.
  • Honey: This balances the tart lime and smoky cumin. If you want to make the recipe vegan, agave nectar is a perfect 1:1 substitution.
  • Shallot: Shallots offer a delicate, sophisticated onion flavor. If you don’t have one on hand, two tablespoons of very finely minced red onion will work, though it will have a slightly sharper bite.
  • Extra-Virgin Olive Oil: Use a high-quality, fruity olive oil for the dressing, as it serves as the base for all those wonderful Southwestern aromatics.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

😎 Tips and Tricks for the Best Summer Salad

  • Easy Pepper Peeling: Immediately after grilling, place the charred peppers in a bowl covered with plastic wrap for 10 minutes. The steam loosens the skins so they slip right off effortlessly.
  • Mess-Free Corn Cutting: Stand the corn cob upright in the center hole of a Bundt pan. As you slice downward, the pan will catch the kernels and prevent them from flying across your kitchen counter.
  • The Perfect Emulsion: Use a glass jar with a tight lid to mix your vinaigrette. A vigorous shake creates a creamy, stable dressing that ensures every bite of the salad is perfectly coated.
  • Keep the Avocado Green: Wait to dice your avocado until just before serving to prevent browning. A quick toss in a little extra lime juice will also help keep the pieces looking vibrant and fresh.
  • Serve at Room Temp: This salad is best when the corn and peppers are still slightly warm or at room temperature. This allows the aromatics in the dressing, like the cumin and garlic, to really “bloom.”
  • The Presentation: For a stunning platter, arrange contrasting colors next to each other—like black beans against yellow corn. This “piled” look creates a beautiful, bistro-style presentation that guests will love.

👩🏼‍🍳 How to Make Southwestern Summer Salad

A person using a pair of metal tongs to turn and roast bell peppers on a gas grill along with two ears of corn.
  1. Step 1: Place the corn and bell peppers over direct heat on a grill (or under a broiler) and cook, turning often, until blistered all over.
A person using a chef's knife to cut grilled corn kernels from a cob that is resting on a small inverted bowl inside a large glass bowl.
  1. Step 2: Cut the kernels from the cobs into a large bowl. Set aside.
A person using a knife to cut a roasted bell pepper into bite-sized pieces on a wooden cutting board.
  1. Step 3: Meanwhile, place the peppers in a bowl and cover with plastic wrap for 15 minutes. Then, seed and cut them into bite-sized pieces. Set aside.
A person transferring cubed pieces of avocado into a large platter filled with piles of grilled corn kernels, tomatoes, roasted red bell peppers, diced jicama, and black beans.
  1. Step 4: Arrange the components of the salad in piles on a large platter.
A person using both of his hands to vigorously shake a jar with a lid that contains a homemade citrus-honey vinaigrette.
  1. Step 5: Place all of the vinaigrette ingredients in a jar, cover with the lid, and shake vigorously to emulsify.
A person pouring a citrus-honey vinaigrette from a small jar over the tops of a deconstructed Southwestern Summer Salad in a large white platter.
  1. Step 6: Top the salad with chopped cilantro and then drizzle over the salad (don’t overdress!). Serve extra vinaigrette at the table.

🍽️ How to Serve

  • The “Piled” Platter: For the best visual impact, arrange the ingredients in distinct mounds on a large, shallow platter. This “deconstructed” style is not only beautiful but also allows guests to see all the fresh, grilled components.
  • Dress at the Table: Wait until you are ready to serve before drizzling the vinaigrette over the platter. This keeps the jicama extra crunchy and ensures the avocado stays perfectly green and fresh.
  • The Final Toss: After everyone has admired the presentation, give the salad a gentle toss right at the table. This ensures every bite gets a bit of that smoky corn and zesty dressing.
  • The Ultimate Sidekick: This salad is incredibly versatile. Serve it as the star side dish alongside juicy grilled hamburgers, marinated chicken kabobs, or even grilled salmon.
  • Make it a Main: To turn this into a full meal, top the assembled salad with sliced grilled steak or a piece of blackened salmon.
  • Individual Bowls: For a more formal look, you can assemble the “piles” in individual shallow bowls, giving each guest their own beautifully composed gourmet salad.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Southwestern Summer Salad ahead of time?

Yes! You can grill the vegetables and prepare the dressing up to a day in advance. For the best results, wait to dice the avocado and assemble the final platter until just before you are ready to serve to ensure everything stays fresh and vibrant.

What is a good substitute for jicama in this Southwestern Summer Salad?

If you can’t find this crunchy root vegetable, sliced radishes or even diced water chestnuts provide a similar snap. A crisp cucumber can also work in a pinch, though it has a higher water content.

Can I use frozen corn for this Southwestern Summer Salad?

Absolutely. While fresh ears are ideal for the grill, you can thaw frozen kernels and char them in a hot, dry skillet on the stovetop to achieve that signature smoky flavor and look.

Is this Southwestern Summer Salad spicy?

As written, the recipe is mild and family-friendly, focusing on smoky and zesty notes rather than heat. If you want a bit of a kick, feel free to add a finely minced jalapeño or a pinch of cayenne pepper to the vinaigrette.

An overhead view of a large white platter filled with a tossed Southwestern Summer Salad next to small salad plates filled with the same.

🥗 More Amazing Summer Salads

Ready to make the best salad of the summer? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag #HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a person pouring a citrus-honey vinaigrette from a small jar over the top of a Southwestern summer salad consisting of piles of corn, tomatoes, avocado, roasted peppers, jicama, and black beans.
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5 from 1 vote

Southwestern Summer Salad with Citrus-Honey Vinaigrette

This vibrant Southwestern Summer Salad features smoky charred corn, fire-roasted peppers, and crunchy jicama tossed in a zesty citrus-honey vinaigrette. It’s a fresh, flavor-packed showstopper that’s perfect for any summer cookout!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Salad
Cuisine: American / Southern U.S
Servings: 6
Calories: 228kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill See NOTES
  • jar with tight-fitting lid

Ingredients

For the Salad Components

  • 2 ears corn fresh, shucked
  • olive oil
  • salt and pepper
  • 2 bell peppers red, yellow, or orange (or combo of them)
  • 1 cup jicama diced into bite-sized pieces
  • 1 cup tomatoes chopped
  • 1 15 oz can black beans drained and rinsed

For the Vinaigrette

  • 2 cloves garlic minced
  • ½ jalapeño seeded and finely chopped (optional)
  • 2 tablespoon shallot finely chopped
  • 2 tablespoon lime juice fresh
  • 1 tablespoon honey
  • ½ teaspoon ground cumin
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ cup extra-virgin olive oil

For Finishing the Salad

  • 2 small avocado roughly chopped
  • ¼ cup cilantro fresh, chopped

Instructions

  • Brush the corn with oil and then sprinkle salt and pepper all over them. Add the corn and bell peppers over direct heat on your grill (see NOTES if you don't have a grill). Turn them occasionally, and grill them until lightly charred all over. Remove them from the grill. Place the bell peppers in a large bowl and cover with plastic wrap for 15 minutes. Invert a small bowl in a large bowl and place one of the ears of corn on the inverted bowl. Use a large knife to carefully cut the kernels from cob. Repeat with the other ear of corn. Remove the bell peppers and use your fingers to peel off the skin (it's okay if you don't get all of the skin). Remove the stems, pods, and seeds. Cut the peppers into bite-sized pieces. Set both the corn and the peppers aside.
    2 ears corn, olive oil, salt and pepper, 2 bell peppers
  • On a large platter, or individual shallow bowls, arrange all of the salad components (except the avocado) in piles around the dish. Leave a place for the cut avocado.
    1 cup jicama, 1 cup tomatoes, 1 15 oz can black beans
  • In a glass jar (with a lid), combine the garlic, jalapeño (if using), shallot, lime juice, honey, cumin, salt, pepper, and olive oil. Secure the lid and shake vigorously until the dressing is fully emulsified. Taste and adjust seasonings, if needed.
    2 cloves garlic, ½ jalapeño, 2 tablespoon shallot, 2 tablespoon lime juice, 1 tablespoon honey, ½ teaspoon ground cumin, ¾ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ cup extra-virgin olive oil
  • Peel and cut the avocado into bite-sized pieces. Place in the opening on the platter. Top the salad with the chopped cilantro.
    2 small avocado, ¼ cup cilantro
  • Drizzle the vinaigrette over the top of the salad (don't overdress!).
  • Serve at once with extra vinaigrette on the side. Toss the salad, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • No Grill? No Problem! You can still get that smoky flavor indoors. For the corn, char the kernels in a hot cast-iron skillet with a splash of oil until browned. For the bell peppers, place them under the oven broiler, turning frequently until the skin is blackened and blistered.
  • Make Ahead: To save time, you can grill the corn and roast the peppers up to 24 hours in advance. Store them in the fridge, but bring them to room temperature before assembling the salad for the best flavor.
  • The Jicama Crunch: Be sure to peel the jicama thoroughly to remove the tough, papery skin. This root vegetable provides a signature “snap” that balances the creamy avocado and soft beans perfectly.
  • Keep it Fresh: For the most vibrant presentation, wait to dice the avocado and drizzle the vinaigrette until right before you are ready to serve. This keeps the colors bright and the textures crisp!

Nutrition

Calories: 228kcal | Carbohydrates: 16g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 301mg | Potassium: 536mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1615IU | Vitamin C: 69mg | Calcium: 23mg | Iron: 1mg

Homemade Sheet Pan Pepperoni Pizza

by 4 Comments

There is nothing quite as satisfying as a Homemade Sheet Pan Pepperoni Pizza featuring a light, airy crust and those irresistible, crispy caramelized cheese edges. Thanks to our simple, quick-rise dough, you can skip the overnight wait and have a pizzeria-quality masterpiece ready for the family in under two hours. It’s easy, fun to make, and, as we always say, absolutely fabulous!

A stack of three square pieces of homemade sheet pan pepperoni pizza on a crumpled brown paper with a small bowl of pizza sauce nearby.
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🥫 The Ingredients

By combining simple pantry staples with high-quality, authentic toppings, you’ll create a crispy and flavorful masterpiece that tastes as if it came straight from a gourmet pizzeria. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for sheet pan pepperoni pizza on a grey wooden background including bread flour, water, oil, yeast, honey, garlic, tomatoes, mozzarella, pepperoni, and seasonings.

📝 Ingredient Notes and Substitutions

  • Bread Flour: We use bread flour because its higher protein content is the secret to that signature chewy, “pizzeria-style” structure that stands up perfectly to a thick sheet pan crust. If you only have all-purpose flour on hand, you can use it as a 1:1 substitute, though the crust will be slightly softer and less chewy.
  • Instant Yeast: Our recipe utilizes instant yeast for a faster rise; however, if you only have active dry yeast on hand, just be sure to bloom it in the warm water and honey for about 5–10 minutes until it’s foamy before adding the flour.
  • Honey: The honey helps “feed” the yeast and aids in browning the crust, but you can easily swap it out for granulated sugar or agave nectar.
  • San Marzano Tomatoes: These are prized for their sweetness and low acidity, but any high-quality canned whole peeled tomatoes will work—just be sure to drain the excess juice before crushing them so your sauce isn’t too watery.
  • Low-Moisture Whole Milk Mozzarella: For the best melt and that iconic “cheese pull,” buy a block and shred it yourself; pre-shredded cheeses are coated in potato starch, which prevents them from melting smoothly and getting those crispy edges.
  • Natural Casing Pepperoni: Using a pepperoni stick with a natural casing (like Boar’s Head) is the secret to getting those gorgeous “cups” that char at the edges, though standard pre-sliced pepperoni will still be delicious.
  • Fresh Basil: Always add your fresh basil after the pizza comes out of the oven to preserve its bright color and peppery flavor.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Sheet Pan Pizza

  • Don’t Fight the Dough: If the dough keeps shrinking back while you’re trying to stretch it into the corners of the pan, don’t force it! Simply walk away for 5 to 10 minutes. This allows the gluten to relax, making it much easier to push the dough all the way to the edges.
  • The “Frico” Edge is King: To get that iconic, crispy caramelized cheese crust (known as a frico), make sure you spread your first layer of mozzarella all the way to the very edge of the pan so it touches the metal. As it bakes, the cheese fries against the side of the pan, creating the best bite of the pizza!
  • Bake on the Lowest Rack: To mimic the intense heat of a professional pizza oven, bake your sheet pan on the lowest rack of your oven. This ensures the bottom of the crust gets perfectly “fried” in the olive oil while the cheese on top melts without burning too quickly.
  • The “Cup and Char” Secret: For those perfect pepperoni cups, slice your natural casing pepperoni stick about ⅛-inch thick. If they are too thin, they’ll shrivel; too thick, and they won’t curl. That ⅛-inch sweet spot allows them to cup up and catch those delicious little pools of flavor!
  • Let it Rest: As tempting as it is to slice the pizza the second it hits the counter, give it about 5 minutes to rest in the pan. This allows the cheese to set slightly and the crust to release from the oil, making it much easier to slide onto a cutting board for those perfect square cuts.

👩🏼‍🍳 How to Make Homemade Sheet Pan Pizza

An overhead view of yeast that has activated and is foamy in a mixing bowl with warm water and honey.
  1. Step 1: In the bowl of a stand mixer, combine the warm water with the yeast and honey. Let stand until foamy, about 5 – 7 minutes.
A person using his hands to form pizza dough into a smooth ball over a stand-mixer.
  1. Step 2: Add the flour, salt, and olive oil. Mix on medium until a smooth dough forms and doesn’t stick to the sides of the bowl, about 7 minutes. Remove from the mixer and form into a smooth ball.
A person standing behind a proofing container that is holding a large all of pizza dough that is large and nearly halfway filling up the container.
  1. Step 3: Place in a bowl or container, cover, and let rest in a warm, non-drafty area until doubled in size, usually 60 – 90 minutes.
A person using his fingers and hands to stretch sheet pan pizza dough into a half sheet pan on a wooden cutting board.
  1. Step 4: Add the oil (¼ cup) to the sheet pan and stretch the dough across the pan. If it won’t reach the corners, let it rest for 5 minutes and try again (it should stretch this time).
A person sprinkling shredded mozzarella over the top of pizza dough that has been stretched to the inside edges of a half sheet pan.
  1. Step 5: Top with half of the shredded mozzarella.
A person placing sliced pepperoni over the top of a half sheet pan that is filled with pizza dough and topped with pizza sauce, shredded mozzarella, and more pepperoni.
  1. Step 6: Top with about 2 cups of the sauce, add the rest of the cheese, and then top that with the pepperoni.
A person wearing oven mitts holding a homemade sheet pan pepperoni pizza that has just been removed from the hot oven.
  1. Step 7: Bake at 450°F for 18 to 20 minutes, until the edges are dark and the pepperoni has started to cup. Remove from the oven and let rest for 5 minutes.
A person holding a square slice of a homemade sheet pan pepperoni pizza over the whole pizza below.
  1. Step 8: Remove the pizza from the pan and cut into squares. Top with grated Parmesan and chopped fresh basil.

🍽️ How to Serve

  • The Classic Square Cut: Unlike a round pizza, sheet pan pizza is traditionally cut into squares or rectangles. Use a pizza wheel or a large bench scraper to cut it into 12 to 15 generous squares. Make sure everyone gets at least one “corner piece” for that maximum crispy cheese crunch!
  • The Dipping Station: In addition to the extra pizza sauce, serve your pizza with a side of homemade buttermilk ranch or blue cheese dressing for dipping the crust.
  • Balance with a Fresh Salad: Since this pizza is rich and cheesy, it pairs perfectly with a bright, crisp salad. A classic Caesar salad with plenty of lemon or a chopped Italian salad with a light vinaigrette provides the perfect acidic balance to the savory pepperoni.
  • Family-Style Presentation: For a beautiful presentation, slide the entire pizza onto a large wooden cutting board or a marble slab before slicing it right at the table. Garnish with a final sprinkle of fresh basil leaves and a dusting of extra Parmesan cheese for that “just-from-the-pizzeria” feel.
  • Game Day or Party Style: If you’re serving a crowd, cut the pizza into smaller “party squares” (about 2 inches each). They make the perfect easy-to-grab appetizer that stays crispy even as it cools down!

🙋🏽‍♂️ Frequently Asked Questions

Can I make the dough for this Homemade Sheet Pan Pepperoni Pizza in advance?

Absolutely! You can prepare the dough and let it undergo a slow ferment in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature for about an hour before you attempt to stretch it into the pan.

What is the best way to reheat leftover Homemade Sheet Pan Pepperoni Pizza?

To maintain that signature crunch, place your slices in a dry skillet over medium heat for a few minutes or pop them into a 350°F oven until the cheese is bubbly and the crust is crisp again. Avoid the microwave, as it will make the bread soft and chewy.

Why did the bottom of my Homemade Sheet Pan Pepperoni Pizza turn out soggy?

This usually happens if there is too much moisture in the sauce or if the pan wasn’t properly oiled. Be sure to drain your canned tomatoes well and use the full amount of olive oil to essentially “fry” the bottom of the crust while it bakes.

What should I do if I don’t have a 13×18-inch pan for this Homemade Sheet Pan Pepperoni Pizza?

You can easily divide the dough between two smaller 9×13-inch rectangular pans or use a large rimmed cookie sheet. If you choose smaller pans, the crust might turn out a bit thicker, so you may need to adjust the baking time by a few minutes to ensure the center is fully cooked and the bottom is golden.

An overhead view of a homemade sheet pan pepperoni pizza that has been removed from the pan and sliced into squares.

🍕 More Amazing Homemade Pizza Recipes

Ready to make the best pizza in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A stack of three square pieces of homemade sheet pan pepperoni pizza on a crumpled brown paper with a small bowl of pizza sauce nearby.
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5 from 1 vote

Homemade Sheet Pan Pepperoni Pizza

This Homemade Sheet Pan Pepperoni Pizza features a light, airy bread flour crust with a golden, "fried" bottom and those iconic, crispy caramelized cheese edges. Topped with a simple San Marzano sauce and "cup and char" pepperoni, this quick-rise recipe delivers professional pizzeria results in under two hours—absolutely amazing!
Prep Time15 minutes
Cook Time20 minutes
Proofing time1 hour
Total Time1 hour 35 minutes
Course: Entree / Pizza
Cuisine: American / Italian
Servings: 8
Calories: 625kcal
Author: Kris Longwell

Equipment

Ingredients

For the Pizza Crust

  • 1½ cups warm water 110 – 120°F
  • 2¼ oz instant yeast 1 packet, see NOTES
  • 1 tablespoon honey
  • 4½ cups bread flour
  • 3 tablespoon extra- virgin olive oil
  • 2 teaspoon salt

For the Pizza Sauce

  • 1 28 oz can whole tomatoes with juice, preferably San Marzano
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon red pepper flakes (optional)

For the Pizza

  • 1 lb mozzarella low-moisture, shredded, see NOTES
  • 6 oz pepperoni thinly sliced, preferably from natural casing stick
  • ¼ cup Parmesan freshly grated
  • ½ cup basil fresh, roughly chopped

Instructions

  • In the bowl of your stand-mixer (see NOTES for making by hand), combine the warm water with the yeast and honey. Whisk to fully combine. Let it rest for 5 to 7 minutes, until foamy.
    1½ cups warm water, 2¼ oz instant yeast, 1 tablespoon honey
  • Add the flour, oil, and salt. Knead with the dough attachment for 5 to 7 minutes until the dough is smooth and clears the sides of the bowl.
    4½ cups bread flour, 3 tablespoon extra- virgin olive oil, 2 teaspoon salt
  • Remove the dough from the bowl and shape it into a smooth ball. Spray a bowl or proofing container liberally with cooking spray or olive oil. Place the dough in the bowl/container and turn to coat all over. Cover with a kitchen towel, plastic wrap, or container lid. Place in a warm, non-drafty area until doubled in size, usually 60 to 90 minutes.
  • Pour the extra-virgin olive oil (¼ cup) into the 13×18" rimmed pan and brush the oil so it covers the entire pan. Transfer the dough into the pan and gently press and stretch it to the corners. The dough will most likely want to pull back when being stretched. This is normal. Wait 5 minutes, then stretch again. Even if it doesn't 100% fill each corner, this is okay.
  • Cover the dough with lightly oiled plastic wrap and return it to a warm, non-drafty area for an additional 30 minutes to 45 minutes.
  • Preheat your oven to 450°F.
  • Meanwhile, place the tomatoes (with some of the juice) in a large bowl with the garlic, dried oregano, salt, and pepper flakes (if using). For a slightly chunky sauce, use your hands to carefully crush the tomatoes. For a smooth sauce, purée it in your blender or with an immersion blender.
    1 28 oz can whole tomatoes, 2 cloves garlic, 1 teaspoon dried oregano, ¾ teaspoon salt, ½ teaspoon red pepper flakes
  • Remove the plastic from the pizza dough and spread half of the shredded mozzarella over the dough, going all the way to the very edge where the dough meets the pan.
    1 lb mozzarella
  • Spoon about 2 to 2½ cups of the sauce over the cheese. You won't use all of the sauce. Don't oversauce! If you do, the dough won't cook properly. Sprinkle on the rest of the cheese, and then add a layer of the sliced pepperoni.
    6 oz pepperoni
  • Bake on the lowest rack for 18 to 20 minutes, or until the cheese is bubbly, the edges are browned, and the pepperoni is crispy and curled at the edges.
  • Remove the pan from the oven and let the pizza rest for 5 minutes. Use a spatula to take a peek at the bottom of the pizza. It should be lightly golden. If it's not, place it back in the oven for another few minutes.
  • After resting for 5 minutes, slide the pizza out of the pan onto a cutting board. Grate the Parmesan over the pizza (or sprinkle it on) and sprinkle on the chopped fresh basil. Use a pizza cutter or bench scraper to cut the pizza into squares and serve it at once with extra sauce on the side for dipping.
    ¼ cup Parmesan, ½ cup basil

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Hand-Kneading Method: If you don’t have a stand mixer, you can easily knead this dough by hand! Mix the ingredients in a large bowl with a wooden spoon until a shaggy mass forms, then turn it out onto a lightly floured surface. Knead the dough for about 8–10 minutes by pushing it away from you with the heels of your hands, folding it back over itself, and rotating it slightly. Continue until the dough is smooth, supple, and elastic.
  • Instant Yeast vs. Active Dry Yeast: We recommend Instant Yeast because it can be mixed directly into the ingredients and provides a faster rise. However, if you only have Active Dry Yeast, you must “bloom” it first. Simply stir the yeast into the warm water and honey, and let it sit for about 5–10 minutes until it becomes foamy and fragrant before adding the flour and salt.
  • The “Frico” Edge: To achieve that famous caramelized cheese crust, ensure the first layer of mozzarella goes all the way to the edges of the pan so it touches the metal. This creates a crispy, dark-brown border that is arguably the best part of the pizza!
  • Shred Your Own Cheese: For the most “fabulous” results, avoid pre-shredded cheese in bags. Those are coated in potato starch to prevent clumping, which also prevents the cheese from melting together smoothly. Buying a block and shredding it yourself ensures a perfect, bubbly melt every time.
  • Storing and Reheating: Leftovers can be stored in an airtight container or wrapped tightly in the refrigerator for up to 4 days. To recapture that incredible crispy bottom, we recommend reheating slices in a dry skillet over medium heat for a few minutes or in a 350°F oven until the cheese is bubbly and the crust is crunchy again. Avoid the microwave, as it will make the crust soft and chewy!

Nutrition

Calories: 625kcal | Carbohydrates: 58g | Protein: 30g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 1549mg | Potassium: 262mg | Fiber: 4g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 345mg | Iron: 1mg

Best-Ever Beef Enchilada Casserole

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This Beef Enchilada Casserole is the definition of a comfort food feast, featuring layers of seasoned ground beef and plenty of melty cheese. The real star of the show is our signature Easy Red Enchilada Sauce, which brings a deep, authentic flavor to this stacked-style classic. It’s an easy-to-make, Loon-approved meal that will have everyone at your table coming back for seconds!

A person using a large metal spatula to raise a large slice of a beef enchilada casserole from a dish filled with the same.
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🧀 The Ingredients

This dish brings together lean protein, fresh garden aromatics, and warm, smoky spices that harmonize beautifully with our homemade sauce and a generous amount of melty cheese. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for beef enchilada casserole on a grey wooden background including ground beef, onions, chopped bell peppers, garlic, enchilada sauce, black beans, corn tortillas, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Beef: We recommend using 85% or 90% lean ground beef to ensure a flavorful filling that isn’t overly greasy; however, ground turkey or even shredded rotisserie chicken works beautifully as a lighter alternative.
  • The Tortillas: Yellow corn tortillas are the gold standard here because they hold their shape during baking, but you can substitute flour tortillas if you prefer a softer, more “lasagna-like” texture.
  • The Cheese: Colby Jack offers the perfect balance of flavor and “meltability,” but feel free to swap in Monterey Jack for extra creaminess or a sharp Cheddar for a bolder, tangier bite.
  • The Beans & Veggies: The black beans and red bell pepper add a wonderful heartiness and sweetness to the dish; if you aren’t a fan of beans, you can simply omit them or swap them out for pinto beans.
  • The Sauce: While our Easy Red Enchilada Sauce truly elevates this recipe to the next level, you can use your favorite high-quality store-bought red sauce if you are in a time crunch.
  • The Heat: As written, this casserole is family-friendly and mild. If you want to kick things up a notch, add a finely diced jalapeño to the sautéed veggies or use “hot” diced green chiles.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for the Perfect Casserole

  • Build a Flavor Foundation: Don’t just dump everything in the pan! By browning the beef first, draining it, and then sautéing your onions and peppers in a tablespoon of those reserved drippings, you infuse the vegetables with a deep, meaty flavor that makes a world of difference.
  • The “Flash Fry” Secret: To prevent your corn tortillas from becoming too soft or “gummy,” quickly flash-fry them in a skillet with a tiny bit of oil for about 10 seconds per side before layering. This creates a slight barrier that helps them hold their structure against the sauce.
  • Shred Your Own Cheese: For the ultimate melty experience, buy a block of Colby Jack and shred it yourself. Pre-shredded bags are coated in potato starch to prevent clumping, which can keep the cheese from melting into that perfectly gooey consistency we’re looking for.
  • The 10-Minute Rule: It is tempting to dive in right when it comes out of the oven, but letting the casserole rest for at least 10 minutes is crucial. This allows the layers to “set,” making it much easier to cut into clean, beautiful slices rather than a messy heap.
  • Make it Ahead: This is a fantastic “prep-ahead” meal! You can assemble the entire casserole (up to the baking step), cover it tightly, and keep it in the fridge for up to 24 hours. Just add an extra 5–10 minutes to the baking time if you’re starting from a cold dish.

👩🏼‍🍳 How to Prepare the Enchilada Beef Filling

A large non-stick skillet filled with fully cooked ground beef with a large wooden spatula off to the side of the skillet.
  1. Step 1: Brown the beef in a large skillet over medium heat. Drain with a colander. Save 1 tablespoon of the grease. Safely discard the rest.
A person transferring minced garlic from a small bowl into a large skillet filled with sautéed chopped onions and red bell pepper.
  1. Step 2: Heat the 1 tablespoon of grease in the same skillet over medium heat. Sauté the chopped onions and peppers until softened, about 4 to 5 minutes. Stir in the minced garlic and cook for about 30 seconds.
A person transferring black beans from a glass bowl into a skillet that is filled with cooked ground beef, sautéd onions and peppers, and diced green chiles.
  1. Step 3: Add the cumin, smoked paprika, salt, pepper, green chiles, and rinsed black beans. Stir to combine.
A person pouring red enchilada sauce from a measuring cup into a large skillet filled with a Mexican ground beef and black bean mixture.
  1. Step 4: Stir in the red enchilada sauce and simmer for a few minutes. Set aside until ready to build the casserole.

Expert Tip: The Clean Drain & Safe Disposal

To achieve a perfect, non-greasy finish, use a slotted spoon to transfer the browned beef to a separate bowl, or carefully pour the mixture into a colander set over a heatproof container. Whatever you do, never pour that hot grease down your kitchen sink! It can cause a plumbing disaster once it cools and solidifies. Instead, let the rendered fat cool in an old glass jar, a tin can, or even a small foil-lined bowl; once it has hardened, you can toss it in the trash. Your pipes (and your plumber) will thank you!

👨‍🍳 How to Prepare Beef Enchilada Casserole

A corn tortilla lightly being flash fried in a small silver skillet filled with a layer of hot oil on a gas stove.
  1. Step 1: Flash fry the corn tortillas for about 5 seconds per side in hot oil in a small skillet. Drain on paper towels and repeat with the remaining tortillas.
A person placing lightly fried corn tortillas into a 9 by 13-inch casserole dish with a thin layer of red enchilada sauce on the bottom of the dish underneath the tortillas.
  1. Step 2: Add a layer of the enchilada sauce to the bottom of a 9×13″ dish. Top with the lightly fried tortillas. Slice some tortillas in half to fit snuggly against the sides of the dish.
A person sprinkling shredded Colby Jack cheese over the top of Mexican ground beef and black bean mixture that has been spread out over corn tortillas in a 9 by 13-inch baking dish.
  1. Step 3: Spread half of the beef mixture over the tortillas. Top with 1½ cups of the shredded cheese.
A person pouring red enchilada sauce over the a layer of shredded cheese that is resting on top of a beef enchilada mixture in a 9 by 13-inch baking dish.
  1. Step 4: Drizzle ¾ cup of the enchilada sauce over the cheese. Repeat this entire process (starting with the tortillas).
A person sprinkling a top layer of shredded cheese over the top of an uncooked beef enchilada casserole.
  1. Step 5: Add one more layer of the tortillas and top with the rest of the cheese.
A person wearing oven mitts to place a freshly baked beef enchilada casserole in a baking dish onto a baking rack resting on a wooden cutting board.
  1. Step 6: Cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake for another 20 minutes. Allow the casserole to rest 15 to 20 minutes before slicing.

Expert Tip: The Quick Microwave Method

If you’re in a time crunch and want to skip the flash-frying step, you can easily make your tortillas pliable in the microwave. Simply wrap your stack of corn tortillas in a damp paper towel and “nuke” them for 30 to 45 seconds. This creates a steamy environment that softens them instantly, allowing you to layer them into the dish without any cracking or breaking, all while keeping the process mess-free!

🍽️ How to Serve

  • The Fresh Toppings: This casserole is rich and savory, so we love to brighten it up with “cool” garnishes. Top each slice with a generous dollop of sour cream (or Mexican Crema), a spoonful of fresh pico de gallo, and a sprinkle of chopped cilantro. For a little extra creaminess, add some sliced avocado or a scoop of guacamole.
  • Add Some Crunch: Serve this alongside a big bowl of salty tortilla chips and your favorite homemade salsa.
  • The Perfect Sides: If you want to round out the meal, serve it with a side of Mexican Rice or our Authentic Refried Beans. For something a bit lighter, a crisp Mexican street corn salad (Elote) or a simple green salad with a lime-cilantro vinaigrette works beautifully.
  • Family-Style Presentation: This dish is a true crowd-pleaser, so we love to bring the entire baking dish right to the table! Just make sure to place it on a trivet, and don’t forget to let it rest for 10 minutes before slicing!
  • Kick Up the Heat: For the spice lovers in the family, put out a small bowl of pickled jalapeños or your favorite hot sauce so everyone can customize their own level of heat.
  • The Beverage Pairing: Nothing goes better with a cheesy enchilada feast than a cold Mexican lager with a lime wedge or a freshly shaken Classic Margarita. Cheers!

🙋🏽‍♂️ Frequently Asked Questions

Can I use flour tortillas instead of corn?

Yes, you certainly can! While corn tortillas provide a more traditional flavor and hold their structure better, flour tortillas will result in a softer, almost “enchilada lasagna” texture.

How do I prevent my enchilada casserole from becoming soggy?

The secret to a perfect texture is two-fold: First, make sure you thoroughly drain the grease from your ground beef (see our Expert Tip above!). Second, don’t over-saturate the layers with sauce. You want enough to coat everything, but the tortillas shouldn’t be “swimming” in liquid before they hit the oven.

Can I make this casserole ahead of time?

Absolutely! This is a fantastic make-ahead meal. You can assemble the entire casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you’re ready to eat, just add about 5–10 minutes to the covered baking time since you’re starting with a cold dish.

What is the best way to reheat leftovers?

This casserole is one of those rare dishes that might taste even better the next day! To keep the tortillas from getting mushy, we recommend reheating slices in the oven at 350°F covered with foil, until warmed through. However, if you’re in a hurry, the microwave works just fine—just 1–2 minutes should do the trick!

An overhead view of a 9 by 13 inch casserole dish filled with beef enchilada casserole with a row of pico de gallo and chopped cilantro running down the middle of it.

🌮 More Tex-Mex Comforting Recipes

Ready to make the best casserole this side of San Antonio? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a square piece of a beef enchilada casserole topped with pico de gallo and a dollop of sour cream.
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5 from 1 vote

The Best-Ever Beef Enchilada Casseorole

This Beef Enchilada Casserole is a fabulous, stacked feast that delivers all the bold flavors of traditional enchiladas without the hassle of rolling! Featuring our signature Easy Red Enchilada Sauce, seasoned ground beef, and layers of melty Colby Jack, it’s a comforting, crowd-pleasing meal that is perfect for busy weeknights and festive gatherings alike.
Prep Time20 minutes
Cook Time1 hour
Resting time10 minutes
Total Time1 hour 30 minutes
Course: Entree
Cuisine: Tex-Mex / American
Servings: 12
Calories: 479kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish

Ingredients

For the Beef Filling

  • 2 lbs ground beef 85% or 90% lean
  • 1 large onion chopped, about 1 to 1½ cups
  • 1 red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 4 oz can green chiles don't drain
  • 1 15 oz can black beans drained and rinsed
  • ½ cup red enchilada sauce See NOTES

For the Casserole

  • vegetable oil
  • 16 corn tortillas
  • 3 cups red enchilada sauce divided
  • 4 cups Colby Jack cheese shredded, or cheddar, or Monterey Jack
  • cilantro chopped, for garnish
  • pico de gallo for garnish
  • sour cream for serving, optional

Instructions

Prepare the Beef Filling

  • In a large skillet over medium heat, brown the ground beef until no longer pink. Drain the beef with the rendered grease through a colander into a heatproof bowl, or use a slotted spoon to transfer the beef to a bowl. You'll need 1 tablespoon of the rendered grease. Safely discard the remaining grease.
    2 lbs ground beef
  • Heat the 1 tablespoon of grease in the same skillet over medium heat. Add the onions and bell peppers and sauté until softened, about 4 to 5 minutes. Stir in the garlic and sauté for another 30 seconds.
    1 large onion, 1 red bell pepper, 3 cloves garlic
  • Return the beef to the skillet and stir in the cumin, paprika, salt, pepper, green chiles, and black beans. Stir to combine. Stir in the enchilada sauce (½ cup) and simmer for a few minutes. Remove from heat and set aside until ready to assemble the casserole.
    1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 4 oz can green chiles, 1 15 oz can black beans, ½ cup red enchilada sauce

Assemble and Bake the Casserole

  • Heat about 1 tablespoon of the oil in a small to medium skillet over medium heat. Working one tortilla at a time, add a tortilla to the hot oil. After about 5 seconds, carefully flip the tortilla over for another 5 to 7 seconds. Use a pair of soft tongs or a spatula to remove the tortilla from the skillet onto a plate lined with paper towels. Repeat the process with all of the tortillas, adding more oil as needed.
    vegetable oil, 16 corn tortillas
  • Preheat your oven to 375°F.
  • Evenly spread about ¾ cup of the enchilada sauce to the bottom of a 9×13" baking dish. Add a layer of corn tortillas, cutting some in half to fit snuggly along the sides of the dish (watch the video for visual guidance). Evenly spread half of the beef mixture. Top with about ¾ cup of the shredded cheese. Drizzle another ¾ cup of the enchilada sauce over the cheese. Repeat with another layer of tortillas, the rest of the beef, another ¾ cup of the cheese, and an even drizzle of another ¾ cup of the enchilada sauce.
    3 cups red enchilada sauce, 4 cups Colby Jack cheese
  • Top with one more layer of the tortillas. Evenly spread the rest of the sauce (should be about ¾ cup) and then top with the rest of the cheese (about 1 cup).
  • Carefully tent with foil and bake for 20 minutes (see NOTES on how to prevent the foil from sticking to the foil). Remove the foil and bake for another 15 to 20 minutes, until bubbly and lightly browned on the edges.
  • Remove from the oven and let rest for 10 to 15 minutes.
  • Cut into slices and serve with chopped cilantro, pico de gallo, and sour cream, if desired.
    cilantro, pico de gallo, sour cream

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Toothpick Trick: To prevent the foil from sticking to your beautifully melted cheese while baking, insert 2 or 3 toothpicks into the center of the casserole before covering. This creates a “tent” that keeps the foil lifted; just be sure to remove them before serving!
  • The Sauce: For the most fabulous results, we highly recommend using our Easy Red Enchilada Sauce. If you are using store-bought, make sure it is a brand you love, as the sauce is the flavor backbone of this dish. SEE NOTES BELOW.
  • The Rest is Best: It is crucial to let the casserole sit for at least 10 minutes after removing it from the oven. This allows the layers to “set,” ensuring you get clean, beautiful slices rather than a messy (though still delicious) heap.
  • Drain Thoroughly: Ensure you drain the rendered fat from the beef as instructed. This keeps the tortillas from becoming greasy and helps the casserole maintain its structural integrity.
  • Make it Spicy: This recipe is family-friendly and mild. If you prefer more heat, add a diced jalapeño to the veggie sauté or use “hot” diced green chiles.
HOW TO GET 3 TO 4 CUPS OF HOMEMADE ENCHILADA SAUCE:
  • Melt ⅓ cup of oil (or butter) in a saucepan.
  • Stir in ⅓ cup of flour and cook for 1 minute, stirring often. 
  • Add the 2 tablespoon of tomato paste and seasonings called for in the recipe. 
  • Whisk in 3½ cups of chicken broth. Stir until thickened, about 5 minutes
  • Stir in ½  teaspoon apple cider vinegar. 
  • Store until ready to use. 

Nutrition

Calories: 479kcal | Carbohydrates: 25g | Protein: 27g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1328mg | Potassium: 376mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1301IU | Vitamin C: 15mg | Calcium: 351mg | Iron: 3mg

Fudgy Texas Skillet Cake (The Best Cast-Iron Dessert)

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This Fudgy Texas Skillet Cake is the rich, brownie-like cousin to the classic sheet cake, making it the absolute star of any summer BBQ or Father’s Day spread. It is truly at its peak when served warm right out of the cast iron, topped with a generous scoop of our Old-Fashioned Homemade Vanilla Ice Cream that melts into every decadent, chocolatey crevice.

An overhead view of a Fudgy Texas Skillet Cake in a large cast-iron skillet with a portion of it missing and a fudgy serving spoon resting in the pan.
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🍫 The Ingredients

This recipe transforms simple, high-quality pantry staples into a deeply rich chocolate masterpiece topped with a warm, nutty glaze that defines Southern decadence. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Texas Skillet Cake on a grey wooden background including cocoa powder, butter, eggs, buttermilk, vanilla extract, milk, coffee, flour, and pecans.

📝 Ingredient Notes and Substitutions

  • Unsalted Butter: Using unsalted butter allows you to control the salt level perfectly; however, if you only have salted butter on hand, simply reduce the added salt in the cake to a pinch.
  • Cocoa Powder: For the richest flavor and darkest color, we recommend a high-quality Dutch-processed cocoa, but standard unsweetened natural cocoa powder will still produce a delicious, classic result.
  • Strong Brewed Coffee: Don’t worry, the cake won’t taste like coffee! The hot coffee acts as a “blooming” agent for the cocoa, intensifying the chocolate flavor—though you can substitute with boiling water if you prefer.
  • Buttermilk: This is essential for a tender, fudgy crumb; if you’re in a pinch, you can make a quick DIY version by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of whole milk and letting it sit for 5 minutes.
  • Room Temperature Eggs: Using room-temperature eggs ensures they emulsify properly into the batter without “seizing” the melted butter mixture, resulting in a much smoother texture.
  • Chopped Pecans: For the best Southern flavor, we highly recommend toasting your pecans in a dry pan for a few minutes before adding them to the frosting. If you have a nut allergy, you can omit them entirely or swap them for semi-sweet chocolate chips!
  • Whole Milk: This creates a silky, pourable frosting, but for an even more decadent “fudge” finish, you can substitute it with heavy cream.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks

  • Don’t Overmix the Batter: Once you add the dry ingredients to the wet, whisk until just combined. Overmixing develops gluten, which can turn your fudgy, brownie-like cake into something tough and bready.
  • The “Moist Crumb” Rule: To keep that decadent texture, pull the cake out of the oven when a toothpick inserted into the center comes out with a few moist crumbs attached. If the toothpick is bone-dry, the cake is likely overbaked.
  • Master the “Carry-Over” Cook: Remember that cast iron is a heat powerhouse. The cake will continue to bake for several minutes after you pull it out of the oven, so err on the side of “slightly underdone” for the ultimate fudgy center.
  • Time the Frosting Perfectly: Start making your frosting about 5 minutes before the cake is scheduled to come out of the oven. You want both the cake and the frosting to be hot when they meet; this allows the frosting to slightly soak into the top layer, creating a fudge-like bond.
  • The Ice Cream “Sweet Spot”: Wait about 15 minutes after frosting before adding your vanilla ice cream. This ensures the cake is still warm enough to melt the ice cream into a delicious sauce, but not so hot that the scoop disappears instantly.

👩🏼‍🍳 How to Make Texas Skillet Cake

A person using a whisk to stir cocoa powder that is mixed with melted butter and brewed coffee in a saucepan on a gas stove.
  1. Step 1: Melt the butter with the cocoa powder and hot coffee in a saucepan over medium heat. Whisk until smooth.
A person using a whisk to combine flour with sugar, baking soda, and salt in a large glass bowl.
  1. Step 2: In a large bowl, whisk the flour with the sugar, baking soda, and salt.
A person pouring a chocolate butter liquid from a saucepan into a large glass bowl filled with flour that has been mixed with sugar, baking soda, and salt.
  1. Step 3: Pour the hot chocolate mixture over the dry ingredients. Gently stir until just combined.
A person pouring vanilla extract from a small white bowl into a glass bowl filled with a chocolate cake batter that is topped with buttermilk and two whole eggs.
  1. Step 4: Add the buttermilk, eggs, and vanilla. Stir until smooth and glossy.
A person pouring a Texas Skillet Cake batter into a 12-inch cast-iron skillet that has been greased with softened butter.
  1. Step 5: Pour the batter into a greased cast-iron skillet. Bake in a 350°F oven for 25 to 30 minutes, until a toothpick just comes out clean.
A person transferring powdered sugar from a bowl into a saucepan filled with a liquid chocolate, butter, and milk mixture.
  1. Step 6: In the last 10 minutes of baking, melt the butter with the cocoa powder and milk in a saucepan over medium heat. Stir in the powdered sugar and vanilla until smooth and silky.
A person transferring chopped pecans into a chocolate frosting mixture in a silver saucepan.
  1. Step 7: Stir in the pecans.
A person pouring a warm chocolate pecan frosting over the surface of a hot Texas Skillet Cake in a large cast-iron skillet.
  1. Step 8: Spread the warm frosting over the cake right out of the oven. Let rest for 10 minutes and then serve with ice cream.

🍽️ How to Serve

  • The Best Way (Warm with Ice Cream): For the ultimate experience, serve this cake while it’s still warm from the oven. Top each portion with a massive scoop of our Old-Fashioned Homemade Vanilla Ice Cream; the way the cold cream melts into the warm, fudgy chocolate is pure magic.
  • Family-Style Centerpiece: Bring the entire cast-iron skillet directly to the table! It creates a rustic, impressive presentation for a Father’s Day BBQ that encourages everyone to dig in and help themselves.
  • Scoop vs. Slice: If you’re serving it hot and can’t wait, use a large spoon to “scoop” messy, delicious portions into bowls. If you prefer neat, triangular wedges, let the cake rest in the skillet for at least 30–45 minutes to allow the crumb to set.
  • The “Salty-Sweet” Finish: While the frosting already has pecans, a light sprinkle of flaky sea salt over the top just before serving will cut through the richness and make the chocolate flavor pop.
  • Perfect Pairings: This cake is incredibly rich, so it pairs beautifully with a tall glass of ice-cold milk or a steaming cup of strong black coffee to balance the sweetness.

🙋🏽‍♂️ Frequently Asked Questions

What makes this Texas Skillet Cake different from a traditional sheet cake?

While the classic version is light and airy, this recipe is much denser and more brownie-like in texture. Using cast iron creates caramelized, chewy edges that you simply can’t get with a standard baking sheet.

Can I make this Texas Skillet Cake in a regular baking pan?

Yes, you can use a 9×9-inch baking dish or a deep-dish pie plate if you don’t have one. Just keep in mind that the bake time may vary slightly, and you won’t get that signature rustic crust on the bottom.

Can I prepare this Texas Skillet Cake in advance?

Absolutely! You can bake it a day in advance and store it at room temperature. Simply warm individual slices in the microwave for a few seconds before serving to bring back that “just-baked” fudgy consistency.

Is it possible to make this Texas Skillet Cake nut-free?

Definitely. Simply omit the pecans from the frosting entirely, or replace them with semi-sweet chocolate chips or even a sprinkle of shredded coconut for added texture.

A close-up view of a white bowl filled with a serving of Texas Skillet Cake topped with a scoop of vanilla ice cream that is starting to melt over the cake.

🎂 More Classic Chocolate Desserts

Ready to make the best dessert this side of the Lone Star State? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a Fudgy Texas Skillet Cake in a large cast-iron skillet with a portion of it missing and a fudgy serving spoon resting in the pan.
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Fudgy Texas Skillet Cake (The Best Cast Iron Dessert)

This decadent, brownie-like twist on a classic features a rich, fudgy chocolate crumb and a warm, pecan-studded glaze poured right over the top. Baked in a cast-iron skillet for perfectly chewy edges, it’s the ultimate crowd-pleasing dessert when served warm with a big scoop of vanilla ice cream.
Prep Time15 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American Southern
Servings: 10
Calories: 745kcal
Author: Kris Longwell

Equipment

  • 12" cast-iron skillet or 10" (see NOTES)

Ingredients

For the Skillet Cake

  • 1 cup unsalted butter 2 sticks, plus extra for greasing the pan.
  • ½ cup cocoa powder unsweetened (preferably Dutch-processed)
  • 1 cup coffee strong, brewed
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract

For the Warm Chocolate Frosting

  • ½ cup unsalted butter 1 stick
  • ¼ cup cocoa powder unsweetened (preferably Dutch-processed)
  • 6 tablespoon whole milk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans chopped, preferably toasted (optional)

For Serving

  • vanilla ice cream

Instructions

  • Preheat your oven to 350°F. Lightly grease a 12" cast-iron skillet (or 10", see NOTES).
  • In a medium saucepan, combine 1 cup butter (2 sticks), cocoa powder, and hot coffee. Bring to a gentle simmer over medium heat, whisking until smooth. Remove from the heat.
    1 cup unsalted butter, ½ cup cocoa powder, 1 cup coffee
  • In a large bowl, whisk the flour, sugar, baking soda, and salt together until combined.
    2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt
  • Pour the hot chocolate mixture into the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla. Whisk (or stir) until the batter is smooth and glossy. (The batter will be thinner than brownie batter, which is normal.
    ½ cup buttermilk, 2 large eggs, 1 tablespoon vanilla extract
  • Pour the batter into your prepared skillet. Bake for 25 – 30 minutes, until a toothpick check comes out mostly clean, with a few moist crumbs attached. Don't overbake!
  • In the last 5 to 10 minutes of baking the cake, make the frosting. In a medium saucepan, melt the butter (1 stick) with the cocoa powder and milk. Bring to a boil for 30 seconds, then remove from the heat. Whisk in the powdered sugar and vanilla and stir until silky smooth. Stir in the pecans (if using).
    ½ cup unsalted butter, ¼ cup cocoa powder, 6 tablespoon whole milk, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1 cup pecans
  • As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Spread the frosting to the edges.
  • Let the cake sit for 15 to 20 minutes on a rack.
  • Serve warm with vanilla ice cream.
    vanilla ice cream

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Skillet Size Adjustments: This recipe is ideal for a 12-inch skillet. If you are using a 9 or 10-inch skillet, the batter will be significantly deeper; increase the bake time to 35–40 minutes and ensure your skillet has at least 2-inch sides to prevent any overflow.
  • Don’t Overbake: For that signature fudgy, brownie-like center, pull the cake out when a toothpick inserted into the middle comes out with a few moist crumbs attached. If the toothpick is clean, it’s overdone!
  • The Carry-Over Cook: Remember that cast iron retains heat for a long time. The cake will continue to “set” as it sits on the counter, so err on the side of slightly under-baked for the best results.
  • Storage: Store leftovers directly in the skillet, covered tightly with plastic wrap or foil, at room temperature for up to 3 days.
  • Reheating: To recapture that “just-baked” magic, microwave individual servings for 15–20 seconds to soften the fudge frosting and warm the cake before adding your ice cream.
  • Coffee Substitute: The coffee is included to “bloom” the cocoa and intensify the chocolate flavor without adding a coffee taste. However, you can easily substitute it with boiling water or decaf coffee if preferred.

Nutrition

Calories: 745kcal | Carbohydrates: 101g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 263mg | Potassium: 233mg | Fiber: 4g | Sugar: 77g | Vitamin A: 945IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 3mg

Smoked Armadillo Eggs: A Savory BBQ Taste Explosion

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Get ready for a savory taste explosion with these Smoked Armadillo Eggs, featuring jalapeños stuffed with creamy goodness and wrapped in savory Italian sausage. Finishing them with a glaze of our Easy Homemade BBQ Sauce truly puts the dish over the top, and if you’re feeling extra adventurous, you can even try making the Italian sausage from scratch!

A straight-on view of smoked armadillo eggs on a cutting board with one of them split open to reveal the melty cheese, jalapeño peppers, and sausage encasing it all.
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🧀 The Ingredients

This recipe relies on a perfect harmony of fresh garden heat, velvety cheeses, and savory proteins to create a multi-layered flavor profile in every single bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for smoked armadillo eggs on a grey wooden background including fresh jalapeños, Italian sausage, cream cheese, shredded cheddar, bacon, and barbecue sauce.

📝 Ingredient Notes and Substitutions

  • Jalapeños: Look for large, straight peppers, as they are much easier to core and stuff. If you want to dial down the heat, ensure you remove every bit of the white ribs and seeds; for a completely mild version, you can substitute mini sweet bell peppers.
  • Italian Sausage: We love the savory depth of Italian sausage, but you can easily swap this for breakfast sausage for a classic flavor or Mexican chorizo for an extra kick. If you can’t find bulk sausage, simply buy links and remove the casings yourself.
  • Cream Cheese: Make sure your cream cheese is at room temperature before mixing to ensure a smooth, lump-free filling.
  • Cheddar Cheese: Sharp cheddar provides the best flavor contrast to the creaminess of the filling, but Pepper Jack is a fantastic substitution if you want even more spice.
  • Bacon: Thick-cut bacon is recommended because it holds its texture inside the filling. Be sure to cook it until crispy before chopping, so it adds a nice crunch to the center.
  • BBQ Sauce: While your favorite store-bought brand works in a pinch, our Easy Homemade BBQ Sauce adds a layer of tangy sweetness that perfectly complements the smoky sausage.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

⚙️ Tools for the Job

  • Smokin’ Tex Smoker: We used the Smokin’ Tex Pro Series Model 1460 for its incredible temperature control and ease of use. Exclusive Deal: Use discount code LOON10 at checkout for 10% off your entire order at SmokinTex!
  • Wood Chips: To get that deep, authentic BBQ flavor, we used the Big 4 Variety Wood Chip Pack. For this recipe, hickory is the absolute star.
  • Jalapeño Corer: This handy tool is a total game-changer. it allows you to clean out the seeds and ribs in seconds without breaking the pepper walls.
  • Outdoor Grill: Any standard grill will work for the initial blistering of the peppers.
  • Instant-Read Meat Thermometer: This is the best way to ensure your Italian sausage is perfectly cooked to a safe 160°F without drying it out.
  • Pastry Brush: Essential for slathering on that beautiful BBQ sauce glaze during the final stage of smoking.

🔥 Tips and Tricks for Perfect Armadillo Eggs

  • Wear Gloves: When handling and seeding jalapeños, it is highly recommended to wear food-safe gloves. This prevents the spicy oils from getting on your skin or accidentally into your eyes!
  • Seal the “Egg” Tightly: When wrapping the Italian sausage around the pepper, make sure there are no cracks or thin spots. Pinch the meat together firmly to create a complete seal; this keeps that delicious cheese filling from leaking out during the smoking process.
  • Don’t Skip the Steam: Blistering the peppers on the grill and then letting them steam in a covered bowl is the secret to a perfect texture. It ensures the jalapeño is tender and fully cooked by the time the sausage is finished.
  • Check for Doneness: While 90 minutes total is usually the sweet spot, use an instant-read meat thermometer to be sure. The Italian sausage is perfectly cooked and safe to eat when it reaches an internal temperature of 160°F.
  • Uniform Sizing: Try to choose jalapeños that are similar in size. This ensures that all your armadillo eggs cook at the same rate, so you don’t end up with some overcooked while others are still finishing.
  • Make Ahead: You can stuff and wrap the eggs a few hours in advance and keep them in the refrigerator. This actually helps the meat firm up and stay in place once it hits the smoker.

👨‍🍳 How to Make Smoked Armadillo Eggs

A person using a pair of metal tongs to turn fresh jalapeños that are being roasted on the grate of a gas grill.
  1. Step 1: Roast the peppers on the grill over medium-high direct heat until blistered all over. Place in a bowl and cover with plastic wrap for 5 minutes.
A person wearing protective gloves using his two hands to hold a roasted jalapeño pepper and use a seeder to remove the seeds from the inside of the pepper.
  1. Step 2: Remove the stem and then dig out the ribs and seeds.
A person wearing protective gloves stuffing softened cheese into the cavity of a seeded roasted jalapeño pepper.
  1. Step 3: In a bowl, combine the softened cream cheese, cheddar cheese, and cooked crumbled bacon. Stuff the peppers with the cheese/bacon mixture.
A person using his two hands to flatten Italian sausage into a rectangle on a wooden cutting board.
  1. Step 4: Divide the sausage into 5 pieces and flatten them into a thin patty (about ⅛-¼” thick).
A person holding a smoked armadillo egg that has been encased in raw Italian sausage and is about to go into the smoker.
  1. Step 5: Wrap the sausage around the stuffed peppers, sealing the end with your fingers.
A person using a small brush to apply barbecue sauce onto a smoked armadillo egg that is resting on the grate of an electric smoker.
  1. Step 6: Smoke the “eggs” at 225°F for 70 minutes. Brush all over with BBQ sauce and cook for another 20 minutes. Serve at once!

🍽️ How to Serve

  • Slice for the “Wow” Factor: While you can serve them whole, we love slicing these “eggs” in half lengthwise or into thick rounds. This reveals the beautiful, colorful layers of the savory sausage, the tender green pepper, and the gooey cheese-and-bacon center.
  • The Perfect Dipping Duo: Serve them with a side of our Easy Homemade BBQ Sauce for extra tang. If you find the jalapeños have a bit too much kick, a side of cool ranch or creamy blue cheese dressing is the perfect way to balance the heat.
  • Classic BBQ Pairings: Make it a full meal by serving these alongside classic backyard sides like diner-style coleslaw, creamy potato salad, or grilled Mexican street corn on the cob.
  • Garnish with Freshness: Arrange the sliced eggs on a platter and sprinkle with a little fresh chopped parsley or cilantro for a pop of color that makes the dish look as good as it tastes.
  • Serve Warm: These are best enjoyed fresh out of the smoker while the cheese is still melted and the Italian sausage is at its juiciest. If you’re serving them at a party, keep them on a warmed platter to maintain that perfect texture.

🙋🏽‍♂️ Frequently Asked Questions

Are Smoked Armadillo Eggs very spicy?

The heat level depends entirely on how thoroughly you clean the peppers. By removing all the seeds and the white ribs, you are left with a mild, smoky flavor; however, if you prefer a fiery kick, you can leave a few seeds inside before stuffing them with the cheese mixture.

Can I prepare Smoked Armadillo Eggs ahead of time?

Yes! You can fully assemble them and keep them in the refrigerator for up to 24 hours before you plan to cook them.

What is the best wood to use for Smoked Armadillo Eggs?

Hickory is the traditional choice because it provides a bold, hearty flavor that stands up well to the savory meat and peppers. However, fruitwoods like apple or cherry also work beautifully.

How should I store and reheat leftover Smoked Armadillo Eggs?

Place any remaining portions in an airtight container in the fridge for up to three days. To get the best results when warming them back up, use an oven or air fryer at 350°F until the center is hot and the exterior is crisp again.

💨 More Amazing Smoked (or Grilled) Appetizers

Ready to make the summer’s best appetizer? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of smoked armadillo eggs on a cutting board with one of them split open to reveal the melty cheese, jalapeño peppers, and sausage encasing it all.
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Smoked Armadillo Eggs: A BBQ Taste Explosion

Experience a true taste explosion with these Smoked Armadillo Eggs! Fresh jalapeños are stuffed with a creamy bacon-and-cheese filling, wrapped in savory Italian sausage, and smoked to perfection with a sweet BBQ glaze for the ultimate backyard appetizer.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Appetizer
Cuisine: American / BBQ
Servings: 5
Calories: 709kcal
Author: Kris Longwell

Equipment

  • 1 Grill gas, charcoal, or electric
  • jalapeño corer optional, but very helpful
  • 1 Smoker use LOON10 for 10% off your entire Smokin' Tex order!
  • Digital thermometer

Ingredients

  • 5 fresh jalapeños or whole pickled jalapeños
  • ½ cup cheddar cheese shredded
  • 8 oz cream cheese room temperature
  • 5 strips bacon cooked and roughly chopped
  • 16 oz Italian sausage mild, sweet, or hot, if links: remove the casings.
  • 1 cup BBQ sauce

Instructions

  • Preheat your grill to medium-high heat. Place the peppers directly over the heat and grill until they start to blister all over. Place in a bowl and cover with plastic wrap for 5 minutes.
    5 fresh jalapeños
  • Carefully cut away the stem and top portion of each pepper. Use a pepper corer or a small spoon to remove the seeds and ribs carefully.
  • In a medium bowl, combine the cheddar cheese, cream cheese (room temp), and crumbled crispy bacon with a large wooden spoon.
    ½ cup cheddar cheese, 8 oz cream cheese, 5 strips bacon
  • On a large cutting board, divide the sausage into five mounds. Use the palm of your hand to press each mount into a thin patty (⅛-¼" thick).
    16 oz Italian sausage
  • Place each stuffed pepper on a sausage patty, and use your fingers to form the meat completely around each pepper.
  • Add 4 ounces of hickory wood to your smoker and turn the temperature to 225°F.
  • Place the stuffed peppers on a rack (or grill pan) and place them in the smoker for 70 minutes. Remove from the smoker and brush BBQ sauce all over them. Return to the smoker and continue cooking until the meat is fully cooked, about another 20 minutes.
    1 cup BBQ sauce
  • Slice (if desired) and serve at once with additional BBQ sauce on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Internal Temperature: For the best results and food safety, use an instant-read thermometer to ensure the Italian sausage reaches an internal temperature of 160°F. This ensures the meat is fully cooked while remaining incredibly juicy.
  • Pepper Safety: We highly recommend wearing food-safe gloves while seeding and coring the jalapeños to prevent the spicy oils from irritating your skin or accidentally getting into your eyes.
  • Prevent Leaks: Take extra care to pinch the Italian sausage seams closed around the pepper. A tight, complete seal is the secret to keeping that delicious cheese and bacon filling inside the “egg” rather than on the smoker rack.
  • The “Steam” Step: Don’t skip the process of blistering the peppers and letting them sit in a covered bowl. This softens the jalapeño just enough so that it has a perfect, tender bite once the sausage is finished cooking.
  • Sausage Swap: If you prefer a different flavor profile, you can easily substitute the Italian sausage with breakfast sausage or even spicy Mexican chorizo.

Nutrition

Calories: 709kcal | Carbohydrates: 27g | Protein: 22g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 868mg | Potassium: 477mg | Fiber: 1g | Sugar: 21g | Vitamin A: 869IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg

The Ultimate Tomahawk Steak with Bone Marrow Butter

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Elevate your next special occasion with this incredible Tomahawk Steak topped with “liquid gold” roasted bone marrow butter. Using our foolproof reverse-sear method—perfect for either the oven or the smoker—you’ll achieve a flawless steakhouse crust and a tender, juicy center every time. It’s the ultimate showstopping meal that brings the professional steakhouse experience right to your own table!

A close-up view of a tomahawk steak with roasted bone marrow butter that has two slices cut from it resting on a wooden cutting board.
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🥩 The Ingredients

This masterpiece pairs a massive, premium cut of beef with a decadent, herb-flecked compound butter enriched by deeply roasted aromatics and a bright hint of citrus. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredient for tomahawk steak with bone marrow butter on a grey wooden background including a tomahawk steak, beef marrow bones, butter, garlic, lemon zest, and seasonings.

📝 Ingredient Notes

  • Tomahawk Steak: This is essentially a thick-cut Ribeye with the long rib bone left intact; for the best results, look for a “USDA Prime” grade steak that is at least 2 to 3 inches thick to ensure that perfect edge-to-edge pink center.
  • Beef Bone Marrow: Ask your butcher for “Canoe Cut” bones (split lengthwise), which makes it much easier to scoop out the rich, buttery marrow once it has been roasted to a wobbly, translucent perfection.
  • Unsalted Butter: Use a high-quality, European-style butter if possible, and ensure it is completely softened to room temperature so it incorporates smoothly with the warm marrow and roasted garlic.
  • Roasted Garlic: Roasting a whole head of garlic in olive oil transforms the cloves into a sweet, jammy paste that provides a mellow depth of flavor far superior to raw garlic.
  • Fresh Herbs & Lemon Zest: Freshly chopped parsley and thyme provide an earthy brightness, while the lemon zest is the “secret ingredient” that cuts through the intense richness of the marrow and beef.
  • Kosher Salt and Coarse Black Pepper: Because this is such a massive, thick cut of meat, you need to season much more aggressively than you think to ensure the flavor penetrates deep into the steak.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

⚙️ Essential Tools We Used

  • Smokin’ Tex Electric Smoker: For that signature wood-fired flavor, we rely on our Smokin’ Tex Electric Smoker, which makes maintaining a consistent “low and slow” temperature completely effortless. Loon Deal: You can get 10% OFF all items on smokintex.com by using our exclusive discount code: LOON10!
  • Cast-Iron Griddle: A heavy-duty Cast-Iron Griddle is the secret to achieving that legendary steakhouse crust; its incredible heat retention provides the intense, even sear needed to create a perfect mahogany finish.
  • Digital Meat Thermometer: An accurate Digital Thermometer (Use LOON 10 for 10% off!) is non-negotiable for this recipe, because Tomahawk steaks are so thick, probing the center is the only way to ensure you hit your target temperature for a flawless medium-rare result.

📌 Tips and Tricks for a Perfect Tomahawk Steak

  • The Power of the Dry Brine: For the ultimate crust, season your steak at least 2 hours (or up to 24 hours) in advance and leave it uncovered on a wire rack in the fridge. This dries out the surface of the meat, allowing it to sear instantly rather than steaming.
  • Trust the Thermometer, Not the Clock: Because Tomahawks vary significantly in thickness, always cook to internal temperature rather than time. Use a reliable meat thermometer to pull the steak at 110°F–115°F to ensure a perfect medium-rare finish after the sear.
  • Temperature Match Your Butter: Let the roasted marrow and garlic cool for about 5–10 minutes before mixing them into the softened butter. If they are added while piping hot, they will melt the butter into a liquid puddle instead of creating a creamy, spreadable compound butter.
  • Screaming Hot Cast Iron: To achieve that legendary steakhouse crust, preheat your cast-iron griddle on high for at least 15 minutes. You want the iron to be “heat-soaked,” so the temperature doesn’t drop when that massive piece of cold meat hits the surface.
  • Don’t Skip the Rest: Allow the steak to rest for a full 10–15 minutes before slicing. This is the most important step; it allows the muscle fibers to relax and reabsorb the juices, ensuring every bite is tender and succulent.

👩🏼‍🍳 How to Make Roasted Garlic and Bone Marrow Butter

A person holding a piece of aluminum foil that is being wrapped around a head of garlic that has had the end of it cut off revealing the cloves of garlic inside.
  1. Step 1: Carefully cut the end (stem side) of a head of garlic, drizzle a little olive oil over the top, and wrap a piece of foil around it.
A person placing a small sheet pan into an oven with three beef bone marrow canoes on it and a wrapped piece of foil filled with garlic sitting next to the pan.
  1. Step 2: Roast the garlic at 400°F for 25 minutes, then add the marrow bones (on a pan) and roast both for another 20 minutes.
A person adding mashed roasted garlic and tender beef bone marrow from a small glass bowl into another bowl filled with softened butter, lemon zest, and fresh herbs.
  1. Step 3: Let cool for a few minutes, and then squeeze the garlic and spoon the softened marrow into a small bowl. Mash together. Then add to the softened butter, lemon zest, and herbs. Use a fork to mash and combine.
A person using his both hands to twist tight the ends of plastic wrap the have enclosed a soft log of roasted garlic and bone marrow compound butter.
  1. Step 4: Wrap in plastic wrap and roll into a log. Seal the ends with your fingers and then chill in the fridge for at least 1 to 2 hours.

Expert Tip

While roasting, the marrow bones will release a significant amount of rendered beef fat onto the baking sheet, but the real prize is the marrow itself, which becomes soft and wobbly, allowing you to easily scoop it out with a spoon.

Whatever you do, don’t discard that rendered grease—it’s essentially “liquid gold” that can be stored in the fridge and used later to roast potatoes or sauté vegetables for an incredible boost of savory beef flavor!

👨‍🍳 How to Reverse Sear a Tomahawk Steak

A person sprinkling salt over the surface of a tomahawk steak that is resting on a baking rack in a rimmed baking pan.
  1. Step 1: At least 1 hour before smoking (or roasting), season the steak all over liberally with salt and pepper. Overnight is even better. Chill uncovered.
A person pushing a grate that is holding a seasoned uncooked tomahawk steak into an electric smoker.
  1. Step 2: Smoke (or roast in the oven) at 225°F until an internal temperature of 125 is reached, usually about 90 minutes to 2 hours.
A person using a brush to apply melted bone marrow butter over a tomahawk steak that is being reverse seared on a cast-iron griddle on a gas stove.
  1. Step 3: Heat a cast-iron griddle
A person using a brush to apply melted bone marrow butter over a tomahawk steak that is being reverse seared on a cast-iron griddle on a gas stove.
  1. Step 4: Melt some of the compound butter and brush it on the steak after it’s been flipped (only brush once, after the flip).
A person placing a chilled medallion of roasted garlic and bone marrow butter on top of a tomahawk steak that has just been reverse seared.
  1. Step 5: Place a chilled butter (or two) medallion on the steak, loosely tent with foil, and let the steak rest for 10 minutes.
A close-up view of a reverse seared tomahawk steak with bone marrow butter that has two slices cut from it revealing the pink interior meat.
  1. Step 6: Slice against the grain and serve at once!

🍽️ How to Serve

  • The Carve: For a professional presentation, slice the meat away from the long rib bone first, then cut the steak into thick, half-inch strips across the grain.
  • The Board Sauce: Don’t let any flavor go to waste! Pour all the accumulated juices and melted marrow butter from the resting board back over the sliced meat just before serving.
  • The Perfect Pairings: This steak is incredibly rich, so it needs sides that can stand up to the flavor. It is amazing served with our twice-baked potatoes for a classic steakhouse feel, a creamy horseradish pasta salad for a zesty kick, or a crisp tomato and cucumber salad to provide a fresh, acidic contrast to the decadent marrow.
  • The Final Touch: Arrange the slices back alongside the bone on a large wooden board or platter, sprinkle with a final pinch of Maldon flaky sea salt, and serve immediately while the butter is still glistening.

🙋🏽‍♂️ Frequently Asked Questions

How do I know when the Tomahawk Steak is finished cooking?

The most reliable method is to use a digital thermometer to monitor the internal temperature, pulling the meat when it reaches 115°F to 125°F. This ensures that after the high-heat sear and a proper rest, you are left with a perfect medium-rare center.

Can I prepare a Tomahawk Steak if I don’t own a smoker?

Absolutely! You can achieve the same incredible results by roasting the beef in a 225°F oven on a wire rack. This low-and-slow environment mimics the smoker perfectly, allowing the meat to cook evenly before you move it to the cast-iron griddle for the final crust.

Why is the “Reverse Sear” the best method for a Tomahawk Steak?

This technique is ideal for thick cuts because it gently brings the internal temperature up without overcooking the outer layers. It creates a dry surface that sears much more efficiently, resulting in a flawless mahogany crust and a tender, juicy interior from edge to edge.

How many people will a single Tomahawk Steak typically feed?

Because these impressive cuts usually weigh between two and three pounds, one is typically enough to serve two to three adults. When paired with hearty sides like potatoes or pasta salad, it makes for a very generous and satisfying feast.

An overhead view of a reverse seared tomahawk steak with bone marrow butter that has melted on top of the steak.

🔥 More Epic Steak Recipes

Ready to make the most epic steak on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a tomahawk steak with roasted bone marrow butter that has two slices cut from it resting on a wooden cutting board.
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5 from 1 vote

The Ultimate Tomahawk Steak with Roasted Bone Marrow Butter

Experience the ultimate steakhouse dinner at home with this showstopping Tomahawk Steak. Topped with a decadent "liquid gold" roasted bone marrow butter and cooked to perfection using the foolproof reverse-sear method, this is a legendary meal that is as impressive to look at as it is to eat!
Prep Time15 minutes
Cook Time2 hours 15 minutes
Resting time10 minutes
Total Time2 hours 40 minutes
Course: Entree
Cuisine: American / BBQ
Servings: 2
Calories: 732kcal
Author: Kris Longwell

Equipment

Ingredients

For the Steak

  • 1 2½ lb tomahawk steak
  • salt and pepper

For the Roasted Garlic and Bone Marrow Compound Butter

  • ½ cup unsalted butter room temperature, 1 stick
  • 1 head garlic
  • 1 tablespoon olive oil
  • 2 – 4 beef bone marrow bones canoe cut, see NOTES
  • 1 tablespoon Italian parsley finely chopped
  • 1 teaspoon thyme fresh, finely chopped
  • 1 teaspoon lemon zest

For Serving

  • coarse sea salt for serving

Instructions

Getting Started

  • Place the tomahawk steak on a baking rack in a baking sheet and liberally season it all over with salt and pepper. Chill, uncovered, for at least one hour, but preferably 4 hours, or even better, ovenight.
    1 2½ lb tomahawk steak, salt and pepper
  • Set your butter out for a couple of hours to bring it to room temperature.
    ½ cup unsalted butter

Make the Compound Butter

  • Preheat oven to 400°F.
  • Use a sharp knife to carefully cut the end off the head of garlic (the end with the stem). It's okay if some of the cloves of garlic come unattached from the skin. Drizzle olive oil over the cut garlic cloves. Wrap tightly in foil and place in the oven for 25 minutes.
    1 head garlic, 1 tablespoon olive oil
  • Place the bones, cut-side up, on a baking pan and place in the oven after the garlic has been roasting for 25 minutes. Roast both the garlic and the bones for 20 more minutes (total 45 minutes for the garlic).
    2 – 4 beef bone marrow bones
  • Let the garlic and bones cool for a few minutes. Squeeze the roasted garlic into a small bowl and use a spoon to scrape the softened bone marrow from the bones into the bowl. Use a fork to mash the garlic into the marrow.
  • In another medium bowl, place the softened butter with the herbs and lemon zest. Transfer the garlic/marrow mixture to the butter. Use a fork to mash everything together and smooth (it will still be a bit chunky; this is okay).
    1 tablespoon Italian parsley, 1 teaspoon thyme, 1 teaspoon lemon zest
  • Transfer the butter mixture to a rectangular piece of plastic wrap. Roll the butter into a log with the plastic wrap, seal the ends with your fingers, and chill while the steak is smoking (or roasting), preferably 1 to 2 hours (or overnight).

Reverse Sear the Tomahawk

  • Set your smoker to 225°F and fill your wood box with a handful of woodchips (ie, hickory, pecan, almond).
  • Smoke the tomahawk until an internal temperature reaches 115°F to 125°F for medium rare (see NOTES).
  • During the last 15 to 30 minutes of smoking, place your griddle over two burners (or over very hot coals) on your grill. Cover and let it get screaming hot.
  • Remove the steak from the smoker and place it on the hot griddle for 60 to 90 seconds. Flip the steak over and sear for another 60 to 90 seconds. After about 30 seconds, melt some of the compound butter and brush it over the steak.
  • Remove the steak from the griddle. Place a couple of thinly sliced medallions of the compound on the top of the steak. Loosely cover with foil and let the steak rest for 10 minutes (this will allow the butter to melt).
  • Slice the meat away from the bone, then cut into strips. Finish with a sprinkling of coarse sea salt.
    coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Oven Alternative: If you don’t have a smoker, you can achieve the same incredible results by roasting the steak in your oven. Simply preheat the oven to 225°F and place the meat on a wire rack set over a baking sheet; roast until it reaches your target internal temperature before moving to the griddle for the final sear.
  • Canoe Cut Bones: “Canoe cut” refers to marrow bones that have been professionally split lengthwise to fully expose the marrow, making it easy to scoop out after roasting. You can find these at your local butcher shop or specialty retailers like Wild Fork Foods.
  • Internal Temperature Guide: For a classic Medium-Rare (warm red center), pull the steak from the smoker or oven when it hits 115°F–120°F to reach a final rested temp of 130°F–135°F. For Medium (a firmer, pinker center with less red), pull the steak at 125°F–130°F to reach a final rested temperature of 140°F–145°F.

Nutrition

Calories: 732kcal | Carbohydrates: 5g | Protein: 4g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 231mg | Potassium: 89mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1734IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg

The Ultimate Smoked Italian Fatty

by 4 Comments

Imagine all the bold, zesty flavors of a classic Italian sub wrapped in savory sausage and a crispy, smoky bacon weave. This Smoked Italian Fatty is a true BBQ showstopper, packed with premium deli meats and melty cheese for an indulgent taste sensation like no other.

A Smoked Italian Fatty that has been cut into three large pieces revealing the braided topping, and the layers of Italian meat, cheese, and pickled veggies inside.
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🥓 The Ingredients

This recipe brings together a savory blend of premium deli meats, melty cheeses, and zesty Mediterranean accents, all perfectly encased in a seasoned sausage and bacon shell. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for a smoked Italian fatty on a wooden background including Italian sausage, Provolone cheese, Mozzarella cheese, roasted peppers, cured meats, bacon, pepperoncini, red wine vinegar, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Italian Sausage: You can use mild, sweet, or hot Italian sausage depending on your heat preference; if you can’t find bulk sausage, simply buy links and squeeze the meat out of the casings.
  • Deli Meats: This recipe is highly customizable—feel free to swap the soppressata or mortadella for capicola, prosciutto, or even thin-sliced ham.
  • The Cheese: Provolone and mozzarella offer the classic “cheese pull,” but you can substitute them with Muenster or Havarti for a similarly mild, melty result.
  • Bacon: Use thin-cut bacon for the weave; thick-cut bacon is harder to wrap tightly and often takes much longer to crisp up in the smoker.
  • Peppers: Ensure your pepperoncini and roasted red peppers are well-drained and patted dry with a paper towel to prevent the interior from becoming too watery during the cook.
  • BBQ Rub: Look for a savory or “all-purpose” rub rather than a very sweet one; flavors like garlic, onion, and black pepper pair best with the Italian ingredients. Or go with our Easy BBQ Rub!

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for the Perfect Smoked Fatty

  • Master the Plastic Wrap: Don’t skip the plastic wrap! It is the secret to getting a tight, uniform log. Use it to provide tension while rolling to ensure your sausage and bacon are packed firmly so the fatty doesn’t fall apart on the smoker.
  • Chill Before the Weave: After rolling the sausage and fillings, let the log chill in the refrigerator for at least 30–60 minutes. A cold, firm roll is much easier to wrap in the bacon weave than one at room temperature.
  • Keep the Weave Tight: When creating your bacon weave, make sure the strips are touching or slightly overlapping. A tight weave acts as a secondary seal to keep all that delicious melted cheese inside the meat where it belongs.
  • Dry Your Fillings: Pat the roasted peppers and pepperoncini dry with a paper towel before adding them to the sausage. Excess moisture can cause the sausage to steam from the inside, potentially preventing the roll from sealing properly.
  • Trust the Temp, Not the Clock: While 90 minutes is a good guideline, every smoker and every “fatty” is different. Use a wireless meat thermometer to pull the meat exactly at 165°F to ensure it is juicy and perfectly cooked.
  • The Rest is Best: Resist the urge to slice into it immediately! Let the fatty rest for about 10 minutes after taking it off the heat. This allows the juices to redistribute and the cheese to set slightly so you get clean, beautiful slices.

👩🏼‍🍳 How to Make a Smoked Italian Fatty

A person wearing white latex gloves pressing Italian sausage over the top of a piece of plastic wrap on a wooden cutting board.
  1. Step 1: On a sheet of plastic wrap, spread the Italian sausage to create a 10″x12″ rectangle.
A person placing layers of Italian cold cuts onto the center of a large rectangular shape of flattened Italian sausage onto of a piece of plastic wrap.
  1. Step 2: Leaving about an inch of space around the edges of the sausage, add single layers of the provolone, pepperoni, salami, and soppressata.
A person sprinkling dried oregano over the top of layers of Italian cold cuts, roasted vegetables, and shredded mozzarella cheese all on a thin layer of Italian sausage resting on a piece of plastic wrap.
  1. Step 3: Top that with pepperoncini, roasted peppers, mozzarella, oil, vinegar, and a sprinkle of dried oregano.
A person using his hand to compact a tightly rolled Italian fatty in plastic wrap on a wooden cutting board.
  1. Step 4: Gently bring the sides of the sausage together to form a seal. Tighten the ends of the plastic to form a tight log. Place in the fridge (watch the video for visual guidance).
A person using his hands to weave strips of bacon together to form a large braided square on a wooden cutting board.
  1. Step 5: On another sheet of plastic wrap, weave the bacon into an 11″x13″ rectangle (watch the video for visual guidance).
A person using plastic wrap to encase an uncooked Italian fatty in a breaded square of bacon.
  1. Step 6: Remove the sausage roll from the plastic wrap and place it on the bacon weave. Use the plastic wrap under the weave to help you encase it around the sausage roll.
A person pulling a smoked Italian fatty from an electric smoker after it has been fully cooked.
  1. Step 7: Remove the plastic wrap, sprinkle the fatty all over with BBQ rub. Smoke for 90 minutes at 225°F, or until an internal temperature of 165°F is reached.
A person holding one half of a Smoked Italian Fatty revealing the fully cooked Italian meats, melty cheese, and roasted veggies inside.
  1. Step 8: To crisp the bacon, place the fatty under the broiler for a minute or two. Let rest for a few minutes, then slice and serve!

🍽️ How to Serve

  • Slice into Medallions: Use a sharp serrated knife to cut the fatty into 1-inch thick rounds; this showcases the beautiful spiral of meat and melted cheese inside.
  • The “Sub” Experience: Even though this is a breadless masterpiece, you can serve the slices on toasted ciabatta or a hoagie roll with a little extra mayo or pesto if you want to turn it back into a traditional sandwich.
  • Dipping Sauces: Serve with a side of warm marinara sauce for dipping, or drizzle the slices with a balsamic glaze to cut through the richness of the bacon and sausage.
  • Perfect Side Pairings: Balance out the hearty, smoky flavors with a crisp Caesar salad, a light pasta salad, or some grilled veggies.
  • Garnish for Impact: Sprinkle the platter with fresh chopped parsley or basil and a dusting of grated Parmesan cheese to give it a professional, “food-blog-ready” finish.
  • Platter Style: Arrange the slices overlapping on a wooden cutting board or a large platter to make it the centerpiece of your next game day or backyard BBQ.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare the Smoked Italian Fatty ahead of time?

Yes, you can assemble the entire roll and keep it wrapped tightly in the refrigerator for up to 24 hours before cooking. This actually helps the flavors meld and makes the structure more stable for the smoker.

What is the best way to store leftovers of this Smoked Italian Fatty?

Place any remaining slices in an airtight container and keep them in the fridge for up to three or four days. To reheat, use an air fryer or oven to help maintain the crispiness of the exterior.

Can I use different types of meat for the Smoked Italian Fatty?

Absolutely; while the traditional recipe calls for pork-based ingredients, you could substitute ground turkey or chicken sausage as long as you maintain a high enough fat content to keep the roll moist during the smoking process.

Can I cook a Smoked Italian Fatty in a regular oven?

While you will miss out on the deep, woody aroma, you can certainly bake this in the oven at 350°F on a wire rack over a baking sheet. Just ensure you use a meat thermometer to reach the safe internal temperature of 165°F.

An overhead view of three large pieces of a Smoked Italian Fatty that with one piece laying on its side revealing the layers of Italian meat, cheese, and roasted veggies on the inside.

💨 More Amazing Smoker Recipes

Ready to make the best smoked “fatty” on the BBQ circuit? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A Smoked Italian Fatty that has been cut into three large pieces revealing the braided topping, and the layers of Italian meat, cheese, and pickled veggies inside.
Print Recipe
5 from 2 votes

The Best Smoked Italian Fatty

This Smoked Italian Fatty is a flavor-packed BBQ masterpiece that wraps all the savory components of a classic Italian sub inside a seasoned sausage base and a crispy bacon weave. Perfectly smoked and filled with melty cheese and zesty deli meats, it delivers a juicy, breadless taste sensation that’s sure to be the star of your next cookout.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Appetizer or Entree
Cuisine: American / BBQ
Servings: 8
Calories: 581kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 lb Italian sausage hot or mild (sweet), if links, remove the casings
  • 4 slices provolone cheese
  • 6 slices pepperoni large slices
  • 6 slices Genoa salami
  • 6 slices soppressata
  • 4 slices mortadella Italian bologna
  • ½ cup pepperoncini chopped
  • ½ cup roasted red bell pepper chopped
  • ½ cup mozzarella shredded
  • 2 tablespoon olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 1 lb bacon strips not thick cut (thin is better)
  • 1 cup BBQ rub

Instructions

  • On a sheet of plastic wrap, spread the sausage to create a 10×12" rectangle.
    1 lb Italian sausage
  • On top of the sausage, leaving about an inch around the edges of the sausage, layer the provolone, pepperoni, salami, soppressata, and the mortadella. Top with the pepperoncini and roasted peppers. Sprinkle on the mozzarella. Then add the oil, vinegar, and oregano.
    4 slices provolone cheese, 6 slices pepperoni, 6 slices Genoa salami, 6 slices soppressata, 4 slices mortadella, ½ cup pepperoncini, ½ cup roasted red bell pepper, ½ cup mozzarella, 2 tablespoon olive oil, 2 tablespoon red wine vinegar, 1 tablespoon dried oregano
  • Gently lift the edges of the sausage and bring the sides together to form a seal, using the plastic wrap as you do this. Tighten the ends of the plastic wrap to form a tight log. (See video for visual guidance.) Place in the refrigerator while you prepare the bacon weave.
  • On another sheet of plastic wrap, weave the bacon into an 11×13" rectangle (see the video for reference.)
    1 lb bacon strips
  • Take the sausage roll out of the wrap and place it on the end of the bacon weave. Use the plastic wrap to help you encase the bacon weave around the sausage roll.
  • Sprinkle the rub all over the fatty.
    1 cup BBQ rub
  • Place the fatty on a grill pan or grate and place it in your smoker with hickory or pecan chips. Smoke for 90 minutes, or until the internal temperature reaches 165°F. To crisp up the bacon, place it under your broiler for a minute or two. Keep an eye on it, don't let it burn!
  • Remove from the smoker and let the fatty rest for 5 to 15 minutes. Slice and serve!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Internal Temperature: For optimal food safety and texture, always use a meat thermometer to ensure the center reaches a minimum internal temperature of 165°F (74°C) before removing the meat from the smoker.
  • Resting is Key: Allow the fatty to rest for at least 10 minutes before slicing. This helps the juices redistribute and ensures the melted cheese stays inside the roll instead of running out.
  • Crisping the Bacon: If your smoker doesn’t produce the desired level of crunch, place the fatty under an oven broiler for 1–2 minutes at the end of the cook. Watch it closely to prevent burning!
  • Drain Your Fillings: To prevent a soggy interior, make sure to thoroughly drain and pat the roasted red peppers and pepperoncini dry with a paper towel before adding them to the sausage.
  • Bacon Selection: Thin-cut bacon is much easier to weave and wraps more tightly around the sausage than thick-cut bacon, which can be bulky and take longer to render.

Nutrition

Calories: 581kcal | Carbohydrates: 3g | Protein: 22g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 1294mg | Potassium: 350mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 224IU | Vitamin C: 12mg | Calcium: 128mg | Iron: 1mg

Creamy Chicken Bacon Ranch Casserole (No Cans!)

by 1 Comment

This ultra-creamy Chicken Bacon Ranch Casserole is the ultimate comfort food, featuring a velvety homemade sauce and a satisfyingly crunchy panko-bacon topping. By ditching the canned soups for a from-scratch ranch mornay, we’ve created a decadent, crowd-pleasing pasta bake that is guaranteed to become a permanent fixture in your weeknight dinner rotation!

A white pasta bowl filled a serving of creamy chicken bacon ranch casserole with baking dish behind it filled with the same dish.
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🥓 The Ingredients

We’ve combined perfectly roasted proteins and smoky accents with a luxurious trio of cheeses to transform these classic comfort food staples into a truly elevated, from-scratch masterpiece. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken bacon ranch casserole on a grey wooden background including cooked chopped chicken, uncooked pasta, shredded cheese, bacon, garlic, flour, cream, breadcrumbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Pasta: We chose fusilli because those beautiful spirals are experts at “trapping” the creamy sauce, but any sturdy, short-cut pasta like penne, rigatoni, or even campanelle will work perfectly.
  • The Chicken: For the best flavor and juiciness, we recommend roasting skin-on, bone-in chicken breasts, though a store-bought rotisserie chicken is a fantastic time-saving substitution for those busy weeknights.
  • The Cheese Trio: We use a blend of Sharp White Cheddar, Monterey Jack, and Parmesan for depth of flavor. Be sure to grate your own from the block, as pre-shredded cheeses are often coated in starch and won’t melt as smoothly.
  • Ranch Seasoning: A standard 1-ounce dry ranch packet provides that classic “zing,” but if you’re watching your salt intake, look for a low-sodium version or use a homemade blend.
  • The Topping: If you don’t have Panko breadcrumbs on hand, crushed Ritz crackers or even crushed potato chips make for a fun and salty alternative to achieve that signature crunch.
  • The Finishing Touch: While the casserole is decadent on its own, that final drizzle of liquid ranch dressing and a sprinkle of fresh chives adds a bright, professional finish that really makes the flavors pop.

📌 Tips and Tricks for the Perfect Casserole

  • Undercook the Pasta: This is the most important rule! Boil your fusilli for about 2 minutes less than the package directions for “al dente.” The pasta will continue to cook and absorb that glorious sauce while it’s in the oven.
  • Grate Your Own Cheese: While the bag of pre-shredded cheese is tempting, it’s coated in potato starch to keep it from clumping. For that silky-smooth sauce, buy the blocks and grate them yourself.
  • The “Slow Pour” Method: When making your sauce, add the milk and heavy cream very slowly at first, whisking constantly. This ensures your roux incorporates smoothly.
  • Roast Your Chicken: While rotisserie chicken is a great shortcut, roasting a skin-on, bone-in chicken breast adds a depth of flavor and a succulent texture that really elevates the entire dish.
  • Don’t Skip the Rest: It is incredibly tempting to dive into the second that bubbling cheese comes out of the oven, but give it 5 to 10 minutes to rest. This allows the sauce to thicken slightly and “set,” ensuring you get a perfect, creamy serving!
  • The “Money Shot” Drizzle: For an extra punch of flavor, don’t just stop at the bake. That final drizzle of ranch dressing and a sprinkling of snipped chives add a layer of freshness that cuts through the richness of the cheese and bacon.

👩🏼‍🍳 How to Make Chicken Bacon Ranch Casserole

A person transferring uncooked fusilli pasta into a pot of boiling water on a gas stove.
  1. Step 1: Cook the pasta in salted boiling water for 2 minutes less than the package indicates. Drain and set aside.
A person using a wooden spoon to stir cooking pieces of bacon in a large stainless steel skillet on a gas stove.
  1. Step 2: Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon. Remove all but 2 tablespoon of the bacon grease.
A pers pouring heavy cream from a glass measuring cup into a skillet that he is whisking into a roux in a large skillet.
  1. Step 3: Melt the tablespoon of butter, sauteé the garlic, and stir in the flour. Cook for 1 minute and then whisk in the milk and cream. Stir until thickened.
A person transferring Ranch seasoning from a small bowl into a large skillet filled with a bechamel sauce with black pepper also sprinkled on the surface.
  1. Step 4: Season with the Ranch seasonings and black pepper.
A person using his hand to transfer shredded white cheddar cheese into a large skillet filled with a simmering bechamel sauce along with Parmesan cheese sprinkled on top.
  1. Step 5: Add half of the cheddar and Jack, and all of the Parmesan cheese. Stir until melted.
A person using a large wooden spoon to stir together cooked pasta, cooked chicken, bacon, and a creamy Mornay sauce in a large skillet on a gas stove.
  1. Step 6: Fold in the cooked pasta, chicken, and bacon. Stir until combined.
A person sprinkling butter Panko breadcrumbs over the top of an unbaked chicken bacon ranch casserole in a white baking dish.
  1. Step 7: Transfer to a buttered 9×13″ baking dish and top with the remaining cheese, bacon, and the buttered Panko breadcrumbs.
A person sprinkling snipped chives of the top of a freshly baked chicken bacon ranch casserole in a 9 by 13 inch baking dish resting on a baking rack.
  1. Step 8: Bake at 400°F for 15 to 20 minutes, until bubbly and lightly golden. Top with snipped chives. Let rest 5 to 10 minutes before serving.

Expert Tip

If you prefer a casserole that is sturdy and structured (not too creamy), go with 2 cups of milk and 1 cup of heavy cream paired with the full 16 ounces of pasta. This creates a “tighter” bake that holds its shape on the plate while still delivering a rich, cheesy mouthfeel in every bite.

👩🏼‍🍳 How to Serve

  • The Perfect Sides: Since this is a rich and decadent dish, we love serving it alongside a crisp, bright garden salad with a vinaigrette or roasted broccoli to balance the flavors.
  • The Perfect Finish: Don’t forget the final flourishes! A generous sprinkle of snipped chives and an extra drizzle of ranch dressing over each serving adds a fresh “zing” that cuts through the cheesy goodness.
  • Let it Rest: Give the casserole about 5 to 10 minutes to sit after pulling it out of the oven. This allows the sauce to thicken slightly, making it much easier to serve clean, beautiful portions.

🙋🏽‍♂️ Recipe Versatility & Prep Tips (FAQs)

Can I make this a one-pan meal?

Absolutely! If you want to save on dishes, use a large oven-safe skillet (like a 12-inch cast-iron skillet). You can make the sauce, toss in the cooked pasta and chicken, top with cheese, and slide the whole thing right into the oven. It makes for a beautiful, rustic presentation, too!

How do I scale this for a smaller family?

1. The Half-Batch: Simply cut all the ingredients in half and bake it in an 8×8-inch square pan.
2. The “Cook One, Freeze One” Method: This is our favorite trick. Prepare the full recipe, but split it between two smaller baking dishes. Bake one for dinner tonight, and wrap the second one tightly in plastic wrap and foil to keep in the freezer for an easy “emergency” dinner later in the month!

What’s the best way to reheat leftovers?

Because this is a cream-based pasta, it can thicken up in the fridge. When reheating, add a tiny splash of milk or water before popping it in the microwave or oven to help “loosen” the sauce back up to its original creamy glory.

A person using a large serving spoon to lift a serving of chicken bacon ranch casserole from a white baking dish.

😋 More Amazing Casserole Recipes

Ready to make the best casserole in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white pasta bowl filled a serving of creamy chicken bacon ranch casserole
Print Recipe
5 from 1 vote

Creamy Chicken Bacon Ranch Casserole

This ultra-decadent version is the ultimate comfort food, featuring a luxurious 4-cup ranch mornay sauce and an amazing sauce-to-pasta ratio for maximum creaminess. Ditching the canned soup for a from-scratch velvety base, every spiral of fusilli is drenched in cheesy, zesty goodness and topped with a signature buttery panko-bacon crunch!
Prep Time20 minutes
Cook Time1 hour
Resting time10 minutes
Total Time1 hour 30 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 983kcal
Author: Kris Longwell

Equipment

  • 9"x13" baking dish or large (12") oven-safe skillet (ie, cast-iron)

Ingredients

  • 4 cups chicken cooked and cubed, see NOTES
  • 1 lb bacon thick-cut, cut into cubes or pieces
  • 12 oz pasta ie, fusilli, penne, rigatoni

For the Sauce

  • 3 tablespoon unsalted butter plus the reserved 2 tablespoon bacon grease, plus extra for greasing the dish
  • 2 cloves garlic minced (optional)
  • 5 tablespoon all-purpose flour
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 oz Ranch seasoning 1 packet, see NOTES
  • 1 teaspoon black pepper (optional)
  • 2 cups white cheddar shredded, divided
  • 1 cup Monterey Jack shredded, divided
  • ½ cup Parmesan cheese freshly grated

For the Toppings

  • ¼ cup Panko breadcrumbs Italian or plain
  • 2 tablespoon unsalted butter melted
  • 2 tablespoon chives snipped, for garnish (optional)
  • Ranch dressing for serving (optional)

Instructions

Do Ahead

  • Roast the chicken, cool, and shred or cube. Or, shred two rotisserie chickens.
    4 cups chicken

Make the Casserole

  • Preheat oven to 400°F.
  • Bring a pot of salted water (about 1 to 2 tbsp) to a boil.
  • In a large skillet (12"), add the chopped bacon and cook over medium heat. until crispy. Remove with a slotted spoon to a plate lined with paper towels. Remove all but 2 tablespoons of the rendered grease.
    1 lb bacon
  • Meanwhile, add the pasta to the boiling water and stir occasionally until al dente (usually 1 to 2 minutes less than the package instructions). The pasta will cook more while baking. Set aside (don't do this too far in advance. If you do, toss the cooked pasta with a little olive oil to keep it from sticking to each other).
    12 oz pasta
  • Add the butter to the 2 tablespoon of bacon grease in the pan and melt over medium heat. Add the garlic and sauté, stirring often, for 30 seconds.
    3 tablespoon unsalted butter, 2 cloves garlic
  • Stir in the flour and cook for 1 minute. Slowly whisk in the milk and the heavy cream. Whisk until lumps are gone. Stir until thickened, usually 3 to 5 minutes.
    5 tablespoon all-purpose flour, 2 cups whole milk, 2 cups heavy cream
  • Stir in the Ranch seasoning and pepper if using. Stir in half of the cheddar cheese, half of the Monterey Jack cheese, and all of the grated Parmesan. Stir until melted. Remove from the heat.
    1 oz Ranch seasoning, 1 teaspoon black pepper, 2 cups white cheddar, 1 cup Monterey Jack, ½ cup Parmesan cheese
  • Use a large wooden spoon or spatula to fold in the cooked chicken, pasta, and half of the bacon.
  • Use your fingers to mix the melted butter (2 tbsp) with the Panko breadcrumbs in a small bowl.
    ¼ cup Panko breadcrumbs, 2 tablespoon unsalted butter
  • Grease your baking dish with softened butter. Transfer the casserole mixture to the dish and smooth the top with the spatula. Top with the remaining cheese, bacon, and buttered breadcrumbs.
  • Bake for 15 to 20 minutes, until bubbly, and the breadcrumbs are lightly browned.
  • Remove from oven and let rest for 5 10 10 minutes. Garnish with snipped chives. Serve at once, with Ranch dressing on the side, if desired.
    2 tablespoon chives, Ranch dressing

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Cooked Chicken: For maximum flavor and juiciness, we recommend roasting your own chicken. Rub two large skin-on, bone-in chicken breasts with olive oil, salt, and pepper. Roast at 400°F (200°C) for 35–45 minutes until the internal temperature reaches 165°F. Once cool enough to handle, discard the skin and bones and shred the meat. Or, shred the meat from 2 rotisserie chickens. 
  • Mind the Salt: Between the bacon, the sharp cheeses, and the Ranch seasoning packet, this dish has plenty of built-in salt. We strongly recommend using unsalted butter for your sauce and tasting the mixture after the cheese has melted before adding any additional salt.
  • Undercook Your Pasta: Because the fusilli will continue to cook in the oven while absorbing that luxurious sauce, boil it for 2–3 minutes less than the package directions. It should be very firm (al dente) when you drain it.
  • Grate Your Own Cheese: For the smoothest, creamiest melt, avoid the pre-shredded bags. Those are coated in potato starch to prevent clumping, which can make your sauce feel grainy. Grating your own from the block makes a world of difference!
  • The “Extra Creamy” Ratio: This version uses a high sauce-to-pasta ratio (4 cups of liquid to 12 oz of pasta). If you prefer a heartier, “tighter” bake that holds its shape more firmly, you can increase the pasta to a full 16-ounce box.

Nutrition

Calories: 983kcal | Carbohydrates: 45g | Protein: 35g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 1087mg | Potassium: 465mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1726IU | Vitamin C: 1mg | Calcium: 518mg | Iron: 2mg

Classic Argentine Beef Empanadas

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These Classic Argentine Beef Empanadas are the ultimate savory treat, featuring a juicy, spiced beef filling tucked inside a tender, flaky homemade lard crust. Traditionally known as Mendocinas, every bite is packed with rich flavor from slow-cooked onions, briny olives, and the perfect blend of warm spices. Master the signature braid and bring a true taste of Argentina right to your kitchen!

An Argentine Beef Empanada that has been cut in half revealing it beef, green olive, and hard boiled egg filling resting on another whole empanada.
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🫒 The Ingredients

This recipe pairs savory staples with traditional fats and warm spices to create a rich, flavorful filling encased in a perfectly tender, golden-brown crust. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Argentine Beef Empanada on a grey wooden background including ground beef, onion, flour, pork lard, hard boiled eggs, olives, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork Lard: This is the traditional secret to a tender, “short” crust and a rich filling. If you can’t find high-quality lard, you can substitute it with an equal amount of softened unsalted butter or vegetable shortening.
  • Ground Beef: We recommend using 80/20 lean beef to ensure the filling is juicy and flavorful. For a more rustic, traditional texture, you can also use very finely hand-chopped sirloin.
  • Spanish Smoked Paprika (Pimentón): This is essential for the signature reddish color and deep, smoky undertone of the meat. If you only have regular paprika, add a tiny pinch of extra red pepper flakes to compensate for the depth.
  • Scallions & Red Pepper Flakes: The scallions (green onions) should be stirred in at the very end to provide a burst of freshness, while the red pepper flakes add a subtle, warm heat that cuts through the richness of the beef.
  • Hard-Boiled Eggs & Green Olives: These are the hallmarks of the Mendocina style. They provide a wonderful contrast in texture and a briny pop of flavor that makes these empanadas truly world-class.
  • Egg Yolk: Adding a single yolk to the dough acts as an emulsifier, making the dough richer, more golden, and much easier to roll out without shrinking back.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Empanada

  • Don’t Drain the Fat: It might be tempting to drain the grease after browning the beef, but resist the urge! That rendered fat, combined with the onions and spices, creates the signature “jugo” (juice) that makes a classic empanada moist and flavorful.
  • The “Big Chill” is Key: Always refrigerate your filling until it is completely cold (ideally overnight) before assembling. This solidifies the juices, making it easy to scoop and ensuring the fat doesn’t leak out and ruin your dough seal while you’re braiding.
  • Master the “Repulgue” (Braid): If you’re new to the traditional braid, don’t stress! The secret is to keep your edges clean and dry. If the dough feels too warm or stretchy, pop it back in the fridge for 10 minutes to firm up the lard; cold dough is much easier to fold.
  • Avoid the “Blowout”: Before you finish the final tuck of your braid, gently press down on the filling to push out any trapped air. This prevents the empanadas from puffing up like balloons and bursting open in the hot oven.
  • The Double Egg Wash: For that deep-golden glow, brush the empanadas with egg wash, let them sit for two minutes, and then hit them with a second coat right before they go into the oven.

👩🏼‍🍳 How to Make the Beef Empanada Filling

A person using a wooden spatula to stir a large amount of chopped onions that are being sautéed in a large skillet on a gas stove.
  1. Step 1: Sauté the onion in pork lard (or butter) for 8 to 10 minutes.
A person using a wooden spatula to stir ground beef and chopped onions that are being cooked in a large skillet on a gas stove.
  1. Step 2: Add the ground beef and cook until no longer pink. Don’t drain the rendered grease.
A person using a wooden spatula to stir cooked ground beef, sautéed onions, with smoked paprika, ground cumin, and salt in a large skillet on a gas stove.
  1. Step 3: Stir in the smoked paprika, cumin, and salt.
A person transferring a beef empanada filling from a large skillet onto a baking pan.
  1. Step 4: Transfer to a baking pan and chill for 1 to 2 hours.

Expert Tip: The Secret to a Juicy Empanada

Whatever you do, do not drain the rendered fat from your beef! In Argentina, this is the “secret sauce” that creates the signature juice (or jugo) inside the pastry. By chilling the filling completely, the fat solidifies, allowing you to scoop and seal the empanadas with ease without any messy leaks; then, once they hit the hot oven, that fat melts back down to create a rich, flavorful broth that makes every bite legendary.

👨‍🍳 How to Make Empanada Dough

A person using his two hands to work softened pork lard into flour in a large glass bowl.
  1. Step 1: Mix the flour with the salt, and then work the softened lard into the mixture with your hands. It should resemble wet sand.
A person pouring an egg and water mixture into a bowl that is filled with a flour and pork lard mixture that has a well formed in the middle of the bowl.
  1. Step 2: Make a well in the center of the flour/lard mixture and pour in the egg yolk that has been combined with the warm water.
A person using two hands to form an empanada dough into a bowl on a black marble surface.
  1. Step 3: Massage the mixture, and then turn it out onto your surface and knead for 2 minutes.
A person holding a ball of empanada dough that is wrapped in plastic wrap that he is about to place in a refrigerator.
  1. Step 4: Wrap in plastic wrap and refrigerate for 1 hour.

Expert Tip: No Lard? No Problem!

If you can’t find high-quality pork lard, the best substitute is an equal amount of softened unsalted butter. While lard provides that traditional, tender “short” crumble, butter will yield a slightly flakier, rich crust that is absolutely “Loon-approved.” Just make sure the butter is at room temperature so you can easily rub it into the flour to achieve that perfect “wet sand” texture before adding your liquids.

🧑🏾‍🍳 How to Make Argentine Empanadas

A person holding a glass top of a pan over a stretched out circular piece of empanada dough that he has used to cut a circular piece of dough.
  1. Step 1: Cut the dough in half, roll it out to ⅛”, and then use a lid (or whatever you have on hand) to cut a 6″ circle. Repeat with the remaining dough.
A person using his fingers to place chopped hard boiled eggs over a pile of beef filling that is the center of an empanada circular piece of dough.
  1. Step 2: Place 3 tablespoon of the chilled meat mixture in the center of the cut dough. Top with chopped olives and hard-boiled eggs.
A person using his fingers to press the edges of a folded over uncooked Argentine Beef Empanada on a black marble counter.
  1. Step 3: Brush the edge of the dough with water, bring the sides over, and press them with your fingers to seal.
A person using two hands to crimp the edges of an uncooked Argentine Beef Empanada.
  1. Step 4: Use your fingers to twist and turn the edges, or use a fork to crimp. (See video for visual guidance.)
A person using a pastry brush to apply an egg wash over the tops of uncooked beef empanadas on a baking pan lined with a silicone mat.
  1. Step 5: Brush the tops of the empanadas with an egg wash.
A person with oven mitts holding a baking pan that is filled with freshly baked Argentine Beef Empanadas.
  1. Step 6: Bake until golden, about 12 to 15 minutes.

Expert Tip: Master the Repulgue (Braid)

To achieve that iconic rope-like braid, firmly press the edges of your half-moon to create a flat rim, ensuring the dough is clean and free of any filling. Starting at one corner, pinch a small piece of the dough and fold it over toward the center, repeating this “pinch-and-fold” rhythm all the way around the curve. This signature seal doesn’t just look professional—it creates a sturdy, leak-proof barrier that locks in all those delicious juices while the empanadas bake!

🍽️ How to Serve

  • Let Them Rest: Allow the empanadas to rest for at least 5 to 10 minutes after taking them out of the oven. This allows the internal juices to settle so they don’t spray out on the first bite, and it gives the crust time to firm up.
  • The Ultimate Pairing: Serve these with a side of Authentic Chimichurri Sauce. The bright acidity and fresh herbs of the sauce perfectly cut through the richness of the beef and lard crust.
  • Add a Bright Side: Complement the savory flavors with a simple, crisp salad. A mix of arugula with a light lemon vinaigrette or a traditional Argentine tomato and onion salad (ensalada de tomate y cebolla) works beautifully.
  • The Wine Choice: For a truly traditional experience, serve these with a glass of Argentine Malbec. The dark fruit notes and smooth tannins of the wine are the classic match for beef empanadas.
  • Platter Style: Arrange the empanadas on a large wooden board or a rustic ceramic platter for a “family-style” presentation. They are the perfect finger food for parties, but three of these 6-inch beauties make for a very satisfying main course!

🙋🏽‍♂️ Frequently Asked Questions

Can I make these Argentine Beef Empanadas ahead of time?

Yes, you can prepare the filling and dough up to two days in advance and keep them chilled in the refrigerator. Once assembled, they can also be frozen raw on a baking sheet and then transferred to a bag to be baked straight from the freezer whenever you’re ready!

What is the best way to store and reheat leftover Argentine Beef Empanadas?

Keep any extras in an airtight container in the refrigerator for up to four days. To regain that signature crispy texture, reheat them in a 350°F oven or an air fryer for a few minutes rather than using the microwave.

Can I use store-bought dough for Argentine Beef Empanadas?

You can certainly use pre-made “tapas” found in the freezer section of Latin markets if you are in a hurry. However, the homemade lard-based crust provides a superior flavor and a much more authentic texture that is well worth the extra effort.

A straight-on view of two rows of Argentine Beef Empanadas on a sheet of crinkled brown paper.

😋 More Savory Pastries

Ready to make the best empanada this side of Buenos Aires? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of two rows of Argentine Beef Empanadas on a sheet of crinkled brown paper.
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Classic Argentine Beef Empanadas

Experience the ultimate South American comfort food with these Classic Argentine Beef Empanadas. Featuring a tender, golden-brown lard crust and a savory filling of spiced beef, slow-cooked onions, and briny olives, these hearty hand pies are as authentic as they are delicious.
Prep Time15 minutes
Cook Time1 hour
Chill time2 hours
Total Time3 hours 15 minutes
Course: Appetizer
Cuisine: Argentina
Servings: 8
Calories: 385kcal
Author: Kris Longwell

Ingredients

For the Beef Filling

  • 2 tablespoon pork lard
  • 2 large onions chopped, about 3 cups
  • 1 lb ground beef 80% lean
  • 2 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • ½ teaspoon red pepper flakes
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ cup scallions thinly sliced

For the Crust

  • 3 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • ¾ cup pork lard 6 oz, or softened butter
  • 1 egg yolk
  • ¾ cup warm water

For the Empanadas

  • 2 hard-boiled eggs chopped
  • ½ cup green olives chopped
  • 1 egg + 1 tablespoon water
  • chimichurri sauce for serving

Instructions

Prepare the Meat Mixture

  • Heat the lard in a large skillet over medium heat. Add the onions and cook until very soft, about 8 – 10 minutes.
    2 tablespoon pork lard, 2 large onions
  • Add the ground beef and cook, stirring often, until no longer pink. Don't drain the rendered grease.
    1 lb ground beef
  • Stir in the paprika, cumin, red pepper flakes, salt, and pepper. Turn off the heat, stir in the scallions, and then transfer the mixture to a baking pan and refrigerate for 1 to 2 hours (this is critical).
    2 tablespoon smoked paprika, 1 tablespoon ground cumin, ½ teaspoon red pepper flakes, 1 teaspoon Kosher salt, ½ teaspoon black pepper

Prepare the Dough

  • In a large bowl, whisk the flour and salt together. Add the pork lard and use your hands to work it into the flour until it resembles wet sand.
    3 cups all-purpose flour, 1 teaspoon Kosher salt, ¾ cup pork lard
  • In a small bowl, whisk the egg yolk with the warm water.
    1 egg yolk, ¾ cup warm water
  • Form a well in the center of the flour/salt in the bowl. Pour about ¾ of the egg/water into the well. Use your hands, or a wooden spoon, to mix until a shaggy dough forms. Transfer the dough to a clean surface and knead for only two minutes. Wrap in plastic wrap and chill for at least 1 hour.

Make the Empanadas

  • Preheat your oven to 400°F.
  • Cut the dough in half. Place one half back into the refrigerator, covered in plastic. Roll the other half out to a 14-inch circle, about ⅛" thick.
  • Use a 6 or 7-inch lid to cut a circle in the dough. Repeat 1 or 2 more times. Roll the extra dough and cut another circle, and repeat again. You should get 4 to 5 circles with each half of the dough. Separate them with parchment (or wax) paper and chill while you are forming the empanadas.
  • Place 3 tablespoons of the chilled meat filling in the middle of the circle of dough. Top with a small mound of chopped eggs and olives. Brush water around the edges of the dough.
    2 hard-boiled eggs, ½ cup green olives
  • Fold the dough over to create a half-moon. Press the edges firmly to seal. Use your thumb to "fold and tuck" the edge into a decorative braid, or crimp tightly with a fork. See video for visual references.
  • Place the empanadas on a baking sheet lined with a silicone mat or parchment paper. Brush the tops of the empanadas with the egg wash. Bake until golden, about 25 to 30 minutes. Let rest for 5 minutes before serving.
    1 egg

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Lard Secret: For the most authentic flavor and a perfectly tender, “short” crust, high-quality pork lard is essential. If you cannot find lard, you can substitute an equal amount of softened unsalted butter; this will result in a flakier, buttery crust that is still absolutely delicious.
  • Plan Ahead: The beef filling (the recado) is actually better when made a day in advance! This gives the spices time to meld and ensures the mixture is completely chilled, which is the key to a mess-free assembly.
  • Dough Handling: When kneading the dough, stop as soon as it becomes smooth (about 2–3 minutes). You want to avoid overworking the gluten, which can make the crust tough rather than tender and pastry-like.
  • The “Clean Edge” Rule: When filling your empanadas, be careful not to let any of the meat or juices touch the outer edge of the dough disc. Any grease on the edge will act as a lubricant and prevent your repulgue braid from sealing properly.
  • Freezing for Later: These empanadas freeze beautifully! Simply assemble them (don’t egg wash yet), place them on a baking sheet in the freezer until solid, and then transfer to a freezer bag. Bake them straight from the freezer at 400°F, adding an extra 5–8 minutes to the baking time.

Nutrition

Calories: 385kcal | Carbohydrates: 41g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 782mg | Potassium: 345mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1070IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 5mg

Melt-In-Your-Mouth Pepperoni Rolls

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These Melt-In-Your-Mouth Pepperoni Rolls are the ultimate comfort food, featuring a pillowy-soft dough and smoky provolone that truly lives up to the name. They are a nostalgic nod to the legendary pizza joint favorites and are absolutely irresistible when served with a side of creamy Ranch or zesty marinara sauce for dipping.

A person using his two hands to pull apart a melt-in-your-mouth pepperoni roll over a trey filled with more pepperoni rolls.
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🍕 The Ingredients

This recipe transforms simple pantry staples into a gourmet snack by wrapping a soft, sweetened dough around a smoky, savory center and finishing it all with a fragrant, herb-infused butter topping. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Melt-In-Your-Mouth Pepperoni Rolls on a grey wooden background including flour, water, sugar, salt, oil, yeast, pepperoni slices, and sliced smoked Provolone.

📝 Ingredient Notes and Substitutions

  • The Yeast: We recommend Active Dry Yeast for that classic rise, but if you are in a hurry, you can use Instant Yeast; just skip the 10-minute “blooming” step and mix it straight into the dry ingredients.
  • All-Purpose Flour: This is the key to the “melt-in-your-mouth” texture; while bread flour works, it will produce a chewier, more “pizza-crust” style roll rather than the soft, pillowy finish we’re after.
  • Smoked Provolone: This is the “secret ingredient” that provides that signature depth of flavor, but if you can’t find it, regular provolone or a high-quality whole-milk mozzarella are excellent, gooey substitutes.
  • Vegetable Oil: A neutral oil, like canola or grapeseed, works perfectly here to keep the dough tender; avoid extra virgin olive oil if you want to maintain that specific “DoubleDave’s” sweetness.
  • Pepperoni: Thinly sliced pepperoni is much easier to roll into the “cigar” shape than thick-cut or stick pepperoni, and it ensures you get a bit of salty goodness in every single bite.
  • Dried Oregano: We love the earthy punch of oregano in the garlic butter, but feel free to swap it for dried parsley or even an Italian seasoning blend for a different herbaceous kick.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Pepperoni Rolls

  • Watch the Water Temperature: To keep the yeast happy, ensure your water is between 105°F and 110°F. If it’s too hot, it will kill the yeast; if it’s too cold, the dough won’t rise properly.
  • Don’t Over-Flour: When kneading, add flour only until the dough just clears the sides of the bowl. A slightly tacky dough leads to a much softer, more pillowy roll than a dry, stiff dough.
  • The “Kissing” Technique: For those ultra-soft, steamy sides, place the rolls about an inch apart on the baking sheet. As they rise and bake, they will expand and touch (or “kiss”), which prevents the sides from forming a crust.
  • The Second Rise is Mandatory: Don’t rush the process! That 20–30 minute rest after shaping is what allows the air bubbles to form, ensuring they truly “melt in your mouth” rather than being dense.
  • Pull Them Early: These rolls are best when they are just barely golden. If you wait until they are dark brown, the crust will be too crunchy. Remember, they will continue to firm up slightly as they cool!
  • Butter Immediately: Have your garlic butter ready to go the moment the tray leaves the oven. Brushing them while they are screaming hot allows the butter to soak into the surface rather than just sitting on top.
  • Reheating Magic: If you have leftovers, the best way to revive that “just-baked” texture is 3–5 minutes in a 350°F air fryer or oven. Avoid the microwave if possible, as it can make the dough a bit chewy.

👩🏼‍🍳 How to Make Pepperoni Rolls Dough

Active yeast that is foaming in warm water with sugar in the bowl of a stand-mixer.
  1. Step 1: Whisk the warm water, sugar, and yeast in the bowl of your stand mixer. Let it “bloom” for 5 to 7 minutes.
A person adding all-purpose flour into a stand-mixer that is beating dough for pepperoni rolls.
  1. Step 2: Gradually beat in the flour. Mix on medium-low speed (Speed 2) for 7 minutes until the dough is smooth and elastic.
A person holding a smooth ball of pepperoni roll dough over a plastic proofing container.
  1. Step 3: Form the dough into a smooth ball. Spray a bowl (or proofing container) with cooking spray, cover.
A person using his hand to remove the lid from a plastic proofing container that is filled with dough that has been proofed and doubled in size.
  1. Step 4: Proof in a warm area until doubled in size, about 60 to 90 minutes.

Expert Tip: The Secret is in the “Tackiness“

For the ultimate pillowy texture, resist the urge to keep adding flour until the dough is completely dry; you want it to be slightly tacky to the touch. A dough that is just barely manageable—meaning it clears the sides of the mixer but still feels a bit “grippy”—is exactly what creates those light, airy layers that seem to disappear the moment you take a bite.

👨‍🍳 How to Prepare Melt-In-Your-Mouthe Pepperoni Rolls

Pepperoni roll dough that has been rolled out into a 14-inch circle on a lightly flour black marble surface.
  1. Step 1: Cut the dough in half and roll it to about a 14-inch diameter and about ⅛-inch thickness on a lightly floured surface.
A person placing thinly sliced pepperoni over a strip of Provolone cheese along the out edges pepperoni roll dough that has been rolled into a 14-inch circle.
  1. Step 2: Place 6 to 8 half-circles of the cheese about ½-inch from the edge of the dough. Layer 6 to 8 pieces of pepperoni over the cheese. Space them apart by about 1 inch.
A person using both hands to roll a triangular piece of dough that is filled with Provolone cheese and thinly sliced pepperoni into a pepperoni roll.
  1. Step 3: Cut the dough into how many slices you are rolling (6 or 8). Tuck the top ends of the slice in and then roll tightly, stretching the dough as you go. Repeat with the remaining dough, cheese, and pepperoni.
A person placing plastic wrap over a large baking pan that is filled with unbaked Melt-In-Your-Mouth Pepperoni Rolls.
  1. Step 4: Place on a large baking pan. Bend the rolls slightly to form a slight crescent shape. Cover with plastic wrap. Proof for another 20 to 30 minutes.
A person holding a large baking pan that is filled with 12 freshly baked Melt-in-Your-Mouth Pepperoni Rolls.
  1. Step 5: Remove plastic, and bake at 375°F until just starting to brown, about
A person using a pastry brush to add seasoned melted butter over the toops of freshly baked Melt-In-Your-Mouth Pepperoni Rolls.
  1. Step 6: While the rolls are baking, melt the butter with the garlic powder and oregano. As soon as the rolls come out of the oven, brush them with the garlic butter. Serve warm!

🍽️ How to Serve

  • Serve Them Warm: These rolls are at their absolute peak when served fresh and warm from the oven. That’s when the dough is at its softest, and the smoked provolone is perfectly gooey and melted.
  • The Great Dip Debate: For the authentic experience, serve these with a side of creamy Buttermilk Ranch—the cool tang of the ranch perfectly complements the salty pepperoni. If you’re a traditionalist, a bowl of warm, zesty marinara is equally delicious for dipping.
  • Game Day Ready: These are the ultimate “crowd-pleaser” appetizers. Pile them high on a large wooden board or platter for tailgates, movie nights, or any gathering where you need a hand-held snack that will vanish in seconds.
  • Garnish for the Perfect Look: Before serving, give them one final light sprinkle of freshly chopped parsley or a dusting of grated Parmesan cheese. It adds a pop of color and an extra layer of savory flavor that makes them look as good as they taste.
  • Make it a Meal: While they are perfect as a snack, you can easily turn these into a full dinner by serving them alongside a crisp, cold Caesar salad or a big bowl of Italian wedding soup to balance out the rich, buttery flavors.

🙋🏽‍♂️ Frequently Asked Questions

Can I make these Pepperoni Rolls ahead of time?

Yes! You can prepare the dough and shape the rolls a day in advance, then store them in the refrigerator overnight. Just let them come to room temperature and finish their second rise before popping them into the oven.

What is the best way to store leftover Pepperoni Rolls?

Keep any extras in an airtight container at room temperature for up to two days, or in the fridge for up to a week. For longer storage, they freeze beautifully for up to three months when wrapped tightly.

Why did my Pepperoni Rolls turn out tough instead of soft?

This usually happens if too much flour was added during the kneading process or if they were baked for too long. To ensure a pillowy texture, keep the dough slightly tacky and remove the rolls from the heat as soon as they turn a pale golden hue.

Can I use different fillings inside these Pepperoni Rolls?

Absolutely! Feel free to experiment with cooked Italian sausage, ham, or even sautéed jalapeños for an extra kick. Just ensure any meat used is fully cooked and drained of excess moisture before rolling it into the wedges.

An overhead view of homemade Melt-In-Your-Mouth Pepperoni Rolls resting in metal trey lined with a red checkered piece of wax paper and a bowl of Ranch dressing up in the corner.

😋 More Classic Pizza Joint Recipes

Ready to make the best pizza rolls in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a melt-in-your-mouth pepperoni roll that has been split in half revealing the layers of pepperoni, melted cheese, and flakey dough, resting on top of a row of more pepperoni rolls.
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Melt-In-Your-Mouth Pepperoni Rolls

This recipe recreates the iconic, pillowy-soft texture of the famous DoubleDave's "Peproni Rolls." By combining a slightly sweet enriched dough with the deep flavor of smoked provolone and a glistening garlic butter glaze, these rolls truly live up to their name and melt in your mouth. Whether you're dipping them in creamy ranch or zesty marinara, they are the ultimate crowd-pleasing appetizer that is guaranteed to disappear in a flash!
Prep Time15 minutes
Cook Time15 minutes
Resting time (Proofing)2 hours
Total Time2 hours 30 minutes
Course: Appetizer or Entree
Cuisine: American / Italian
Servings: 8
Calories: 356kcal
Author: Kris Longwell

Equipment

  • 1 Stand mixer
  • 1 large baking pan lined with silicone mat or parchment paper

Ingredients

For the Dough

  • 1 cup warm water 105°F – 110°F
  • ¼ cup granulated sugar
  • 2¼ teaspoon active dry yeast 1 packet, see NOTES
  • ¼ cup vegetable oil
  • 1 teaspoon salt
  • 3 cups all-purpose flour plus a little more if needed, and for dusting your surface (counter)

For the Pepperoni Rolls

  • 8 slices smoked Provolone cheese cut into half-circles
  • 6 oz pepperoni thinly sliced
  • 4 tablespoon unsalted butter melted
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • Ranch dressing for serving
  • Marinara sauce for serving

Instructions

  • In the bowl of your stand mixer, add the warm water and whisk in the sugar, then add the yeast. Let it sit for 5 to 10 minutes until it becomes foamy. See NOTES.
    1 cup warm water, ¼ cup granulated sugar, 2¼ teaspoon active dry yeast
  • Attach the dough hook and add the oil, salt, and 2 cups of the flour. Mix on low (#2) until combined. Add the remaining 2 cups of flour and mix for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky to the touch. The dough should not stick to the side of the bowl. If it's sticking after 5 minutes, add about 1 tablespoon more of flour.
    ¼ cup vegetable oil, 1 teaspoon salt, 3 cups all-purpose flour
  • Remove the dough and form it into a smooth ball. Spray a large bowl or proofing container with cooking spray and turn the dough over in the oil until coated. Cover with plastic wrap (or the container lid), and place in a warm, non-drafty area until doubled in size, about 60 to 90 minutes.
  • Remove the plastic (or the lid) and gently punch the dough down with your fist. Lightly flour your work surface and transfer the dough onto it. Use a bench scraper or a large knife and cut the dough in half. Cover one of the halves with a kitchen towel.
  • Use your fingers to stretch the dough into a circle. Use a rolling pin to roll the dough into a 14-inch circle, about ⅛" thick.
  • Place 6 or 8 half-circle slices of the cheese along the edges of the dough, with about an inch between each slice. Top each slice with 6 to 8 slices of pepperoni. Use a pizza slicer to cut the dough into 6 to 8 slices (6 slices will give you large rolls).
    8 slices smoked Provolone cheese, 6 oz pepperoni
  • To create the rolls, use your fingers to wrap the upper corner of one slice, then roll tightly towards the point, stretching the dough slightly as you roll. Once completely rolled, press and seal the point into the dough. Place on a baking sheet lined with parchment paper or a silicone mat. Cover with a kitchen towel. Repeat this process with the remaining slices. And then repeat the entire process with the other half of the dough.
  • Cover the rolls with plastic wrap and allow the rest (proof) in a warm, non-drafty area for 20 to 30 minutes.
  • Preheat your oven to 375°F.
  • Remove the plastic wrap and bake the rolls for 12 to 15 minutes, until just lightly browned. Don't let them get too brown (the dough will become tough).
  • While the rolls are baking, melt the butter with the garlic powder and oregano in the microwave.
    4 tablespoon unsalted butter, ½ teaspoon garlic powder, ¼ teaspoon dried oregano
  • Remove the pepperoni rolls and immediately brush the garlic butter over the tops of them. Serve warm, with Ranch dressing or marinara sauce.
    Ranch dressing, Marinara sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Check Your Yeast: Always check the expiration date on your yeast packet before starting. When blooming the yeast, if the mixture doesn’t become foamy and bubbly after 10 minutes, the yeast is dead and should be discarded. Starting over with fresh yeast is the only way to ensure your dough rises properly and achieves that signature fluffiness.
  • Don’t Over-Flour: The secret to the “melt-in-your-mouth” texture is a slightly tacky dough. Avoid the temptation to add too much flour during the kneading process; the dough should just clear the sides of the bowl but still feel a bit “grippy” to the touch.
  • Watch the Bake Time: These rolls are meant to be soft and pillowy, not crunchy. Pull them out of the oven when they are a very pale golden brown. If they get too dark, the crust will lose its tender, bread-like quality.
  • The Hot Butter Finish: For the best flavor, have your garlic butter ready to go the second the tray leaves the oven. Brushing the rolls while they are screaming hot allows the butter to soak into the dough rather than just sitting on the surface.
  • Cheese Prep: If you can’t find pre-sliced smoked provolone, ask your deli counter to slice a block for you at a “medium” thickness. This ensures you get a perfect cheese-to-dough ratio in every bite.

Nutrition

Calories: 356kcal | Carbohydrates: 43g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 629mg | Potassium: 121mg | Fiber: 2g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 2mg

Authentic Greek Baklava

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This authentic Baklava is a masterclass in balance, featuring an aromatic Greek honey glaze and a perfectly spiced nut filling that makes it the ultimate dessert showstopper. It’s a classic that proves a world-class pastry is well within your reach at home.

Close-up of authentic Greek baklava in a pan, showing the crispy, flaky phyllo layers and honey-soaked walnut and pistachio filling.
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🍯 The Ingredients

This recipe brings together premium Mediterranean staples, warm aromatic spices, and a citrus-infused syrup to transform crisp, buttery layers of pastry into a rich, nutty masterpiece. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Authentic Greek Baklava on a grey wooden background including phyllo dough, pistachios, walnuts, butter, honey, lemon juice, lemon peel strips, and spices.

📝 Ingredient Notes and Substitutions

  • Phyllo Dough: For the most delicate, crispy layers, look for “#4” or “Thin” phyllo dough; just be sure to thaw it slowly in the refrigerator overnight to prevent the sheets from sticking or cracking.
  • Greek Honey: While we swear by the floral depth of authentic Greek wildflower or Thyme honey, you can substitute a high-quality local honey—just avoid the standard “clover” honey if you want that signature Mediterranean complexity.
  • The Nut Blend: We find the combination of earthy walnuts and vibrant pistachios to be the perfect balance, but you can easily use 100% walnuts or even incorporate almonds for a different texture.
  • Butter: For the absolute best results, use clarified butter (ghee); by removing the milk solids, you ensure the pastry gets incredibly crisp without any burnt spots or a “heavy” greasy feel.
  • Citrus & Spices: The lemon juice and peel provide a necessary acidity to cut the sweetness, but you can swap them for orange peel and juice for a warmer, more citrus-forward flavor profile.
  • Salt: Don’t skip the pinch of salt in the nut mixture—it is essential for balancing the sugar and making the flavors of the toasted nuts truly pop.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Baklava

  • The “Hot/Cold” Rule is Non-Negotiable: To achieve that legendary “hiss” and ensure the pastry stays crisp, you must pour completely cooled syrup over the piping hot baklava the second it comes out of the oven.
  • Master the Phyllo “Damp Towel” Trick: Phyllo dough is notoriously finicky and dries out in seconds. Keep your stack of dough covered with a slightly damp (not soaking wet!) kitchen towel at all times while you work to keep the sheets pliable and easy to handle.
  • Clarify Your Butter for a Professional Finish: Taking five minutes to skim the white milk solids off your melted butter makes a world of difference.
  • Cut All the Way to the Bottom: Use your sharpest chef’s knife to cut your diamond or square patterns before the pan goes into the oven. You must cut all the way through to the bottom of the pan to ensure the syrup can reach every single layer later on.
  • Don’t Over-Process the Nuts: Aim for a “fine crumble” rather than a powder. Having a bit of texture in the nut mixture provides a much better mouthfeel and prevents the filling from becoming a dense paste.
  • The Waiting Game: We know it’s hard, but let the baklava sit uncovered at room temperature for at least 8 hours (ideally overnight). This allows the syrup to fully saturate the nuts and the pastry to “set,” making it much easier to serve and much better to eat!

👩🏼‍🍳 How to Prep for Homemade Baklava

A person using a wire whisk to stir simmering sugar water with honey, a cinnamon stick, lemon peel, and whole cloves.
  1. Step 1: Place the sugar, water, honey, lemon juice, lemon peel, cinnamon stick, and cloves in a saucepan over high heat. Bring to a boil, lower the heat, and let simmer for 10 minutes. Remove from heat to completely cool.
A person holding pulverized walnuts in his hand over a food processor filled with the nuts.
  1. Step 2: Pulverize the walnuts in a food processor. You don’t want them chopped, but not a powder (you want some texture). Place in a bowl and repeat this with the pistachios.
A person transferring ground cinnamon, ground cloves, and salt from a small white bowl into a large glass bowl filled with pulverized walnuts and pistachios.
  1. Step 3: Toss the walnuts and pistachios with the cinnamon, cloves (ground), and salt.
A person using a pastry brush to brush melted butter over the bottom and sides of a 9x13" baking dish.
  1. Step 4: Liberally brush the bottom and insides of a 9×13″ baking dish.

Expert Tip: How to Make Clarified Butter

To make clarified butter, melt your unsalted butter in a saucepan over low heat. Once melted, you’ll see a layer of white foam on top; skim this off with a spoon and discard it. Carefully pour the clear, golden liquid into a separate bowl, being careful to stop before you reach the watery, milky solids at the very bottom of the pan. It has a higher smoke point and lacks the moisture of whole butter, which is the secret to getting those phyllo layers incredibly crisp without any burnt “milk solid” spots or a soggy finish.

👨‍🍳 How to Make Classic Greek Baklava

A person using a pizza cutter to trim down layers of phyllo dough on a wooden cutting board.
  1. Step 1: Add 10 sheets of phyllo to the buttered dish, brushing each sheet with more butter as you go. Top with ¾ cup of the nut mixture.
A person sprinkling a mixture of spiced pieces of walnuts and pistachios over stacks of buttered sheets of phyllo dough in a 9x13" baking dish.
  1. Step 2: Add 10 sheets of phyllo to the buttered dish, brushing each sheet with more butter as you go. Top with ¾ cup of the nut mixture.
A person sprinkling a mixture of spiced pieces of walnuts and pistachios over stacks of buttered sheets of phyllo dough in a 9x13" baking dish.
  1. Step 3: Add five more sheets of phyllo, buttering each one as you go. Top with another ¾ cup of the nuts. Repeat this process until you run out of nuts.
A person using a pastry brush to brush melted butter over the top of the top layer of baking dish filled with uncooked baklava.
  1. Step 4: Liberally brush the top layer of phyllo with melted butter.
A person using a large chef's knife to slice unbaked baklava into diamond shapes in a 9x13" baking dish.
  1. Step 5: Use a large, sharp knife to cut the baklava into squares or diamonds. See Expert Tip.
A person pouring a honey sugar glaze from a saucepan over the top of a freshly baked dish of Authentic Greek Baklava.
  1. Step 6: Bake for 55 minutes at 325°F. Remove from the oven and immediately pour the cooled honey glaze all over the top of the baklava. Let completely cool before serving (6 hours, or overnight).

Expert Tip: How to Cut Perfect Diamonds

To achieve those iconic, bakery-style diamonds, start by using a very sharp chef’s knife to cut the baklava into four or five long, parallel strips lengthwise. Next, instead of cutting straight across, cut diagonal lines from one side of the pan to the other at a 45-degree angle, spaced about 1.5 inches apart.

Pro Tip: For the cleanest edges, use a gentle “sawing” motion rather than pressing straight down, and ensure you cut all the way through to the bottom of the pan—this ensures every single piece is perfectly separated and ready to soak up that glorious honey syrup!

🙋🏽‍♂️ Frequently Asked Questions

How should I store my Authentic Greek Baklava to keep it crispy?

Keep it at room temperature in a cool, dry place, loosely covered with a clean kitchen towel or parchment paper. Avoid airtight containers or refrigeration, as trapped moisture will cause the delicate pastry layers to lose their signature crunch.

Why did my Authentic Greek Baklava turn out soggy?

This usually happens if the temperature of the syrup and the pastry is too similar when combined. For the best results, always pour room-temperature syrup over the dessert while it is still bubbling hot from the oven to ensure proper absorption without softening the dough.

Can I make Authentic Greek Baklava ahead of time for a party?

Yes, this is actually recommended! The flavors deepen, and the texture improves significantly after sitting for at least 8 to 12 hours, and it will remain delicious for up to two weeks when kept on the counter.

Is it possible to freeze Authentic Greek Baklava for later?

Absolutely. Once it has completely cooled and set, wrap individual pieces or the entire pan tightly in plastic wrap and foil; simply thaw it at room temperature for a few hours before serving to restore its flaky consistency.

A straight-on view of a diamond-shaped piece of Authentic Greek Baklava on a white dessert plate with a gold fork nearby.

🇬🇷 More Classic Greek Recipes

Ready to make the best dessert this side of the Parthenon? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a diamond-shaped piece of Authentic Greek Baklava on a white dessert plate with a gold fork nearby.
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Authentic Greek Baklava

Experience forty layers of shatteringly crisp phyllo and a spiced nut filling drenched in citrus-infused honey syrup. Made with clarified butter for the ultimate crunch, this authentic dessert is a showstopper and off-the-charts delicious!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Resting time6 hours
Total Time7 hours 45 minutes
Course: Dessert
Cuisine: Greek / Middle East
Servings: 12
Calories: 707kcal
Author: Kris Longwell

Equipment

  • Food processor or sharp knife
  • 9"x13" baking dish
  • large, sharp knife

Ingredients

For the Honey Syrup

  • 1½ cups granulated sugar
  • 1 cup water
  • ½ cup honey see NOTES
  • 1 tablespoon lemon juice
  • 2 strips lemon peel
  • 1 cinnamon stick
  • 2 whole cloves

For the Baklava

  • 3 cups walnuts
  • 1 cup pistachios raw
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1½ cups unsalted butter 3 sticks, see NOTES
  • 1 lb phyllo dough thawed and then brought to room temperature, see NOTES

Instructions

Make the Honey Syrup

  • In a medium saucepan, combine the sugar, water, honey, lemon juice, lemon peel, cinnamon stick, and whole cloves. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened. Remove from the heat and let it cool completely, usually about 2 hours, which is usually enough time to prepare the baklava and then bake it.
    1½ cups granulated sugar, 1 cup water, ½ cup honey, 1 tablespoon lemon juice, 2 strips lemon peel, 1 cinnamon stick, 2 whole cloves

Make the Baklava

  • Preheat oven to 325°F.
  • Pulse the walnuts in a food processor until finely chopped, but not a powder (you still want texture). Transfer the walnuts to a medium bowl and repeat the process with the pistachios. Add the pistachios to the walnuts and stir in the cinnamon, ground cloves, and salt. Stir to combine. Set aside.
    3 cups walnuts, 1 cup pistachios, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt
  • Melt the butter over low heat. Use a spoon to remove any white solids that are floating on the surface. Turn off the heat and slowly transfer the butter to a heatproof bowl. Pour most of the butter into the bowl, leaving the milky white solids on the bottom of the pan.
    1½ cups unsalted butter
  • Unroll the room-temperature phyllo. Trim the sheets to about 8½-12½" rectangles. Cover with a damp (not soaked) kitchen towel.
  • Brush the bottom and sides of the dish with the melted butter. Place one sheet of the phyllo into the dish and brush with butter. Repeat until you have 10 sheets.
    1 lb phyllo dough
  • Sprinkle about ¾ cup of the nut mixture evenly over the top.
  • Add five more sheets of phyllo, buttering between each layer.
  • Sprinkle with another ¾ cup of the nut mixture.
  • Repeat this (5 buttered sheets / nuts) until you run out of nuts. Liberally brush the top layer of phyllo with melted butter.
  • Using a large, sharp knife, cut the baklava into diamonds or squares all the way down the pan.
  • Bake for 55 to 60 minutes, until golden and crispy. Remove from the oven, and immediately pour the honey syrup all over the top of the baklava, allowing it to flow into the slices. You should hear a slight sizzle as the syrup hits the hot dough. Add a small sprinkle of chopped pistachios in the center of each piece of baklava.
  • Allow the baklava to completely cool to room temperature before serving. At least 6 hours, or even better, overnight. No need to cover and do NOT refrigerate. If desired, you can loosely place a large piece of foil over the dish (not tightly).

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Thawing the Phyllo: For the best results, thaw your frozen phyllo dough in its package in the refrigerator for 12 to 24 hours, then let it sit at room temperature for 1 to 3 hours before starting. This two-step process prevents the delicate sheets from sticking together or becoming brittle.
  • The Power of Clarified Butter: Using clarified butter (ghee) is the secret to a professional finish. By removing the milk solids, you ensure the pastry becomes incredibly crisp and golden without any burnt specks or a greasy mouthfeel.
  • Choosing Your Honey: While any honey will work, using an authentic Greek wildflower or Thyme honey adds a sophisticated, floral depth that balances the sweetness. It’s the key ingredient that elevates this to a world-class treat.
  • The Temperature Rule: To ensure a perfect crunch, always pour room-temperature syrup over the baklava the moment it comes out of the oven. That signature “sizzle” means the syrup is being absorbed correctly without making the pastry soggy.
  • Patience is Key: Allow the baklava to cool completely and rest at room temperature for at least 8 hours (ideally overnight) before serving. This allows the syrup to fully saturate the layers and set properly for clean slicing.
  • Storage: Store baklava at room temperature, loosely covered with foil, a clean kitchen towel, or parchment paper, for up to 2 weeks. Never refrigerate or use an airtight lid, as the trapped moisture will cause the phyllo to lose its crispness.

Nutrition

Calories: 707kcal | Carbohydrates: 64g | Protein: 10g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 237mg | Potassium: 282mg | Fiber: 4g | Sugar: 38g | Vitamin A: 759IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg

Baked Brown Sugar Garlic Chicken

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This Baked Brown Sugar Garlic Chicken is the ultimate weeknight dinner, featuring a perfectly sticky, caramelized glaze made entirely from scratch. Whether you use juicy thighs or lean breasts, this easy 30-minute meal delivers a savory-sweet punch that is guaranteed to be a family favorite!

A person using a spoon to drizzle sauce over the top of a baked brown sugar garlic chicken thigh that is resting on a bed of mashed potatoes.
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🧄 The Ingredients

This recipe uses a handful of common pantry staples to create a deeply flavorful, scratch-made glaze that perfectly balances sweet, savory, and tangy notes for a truly gourmet weeknight meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for baked brown sugar garlic chicken on a grey wooden cutting board including raw chicken thighs, vinegar, brown sugar, soy sauce, Dijon mustard, oil, garlic, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken: We love bone-in, skin-on thighs for the juiciest results and best presentation, but boneless thighs or chicken breasts work beautifully—just be sure to reduce the baking time slightly to prevent the leaner meat from drying out.
  • Dark Brown Sugar: This provides a rich, molasses-like depth that creates a darker glaze, though light brown sugar or even honey can be used if you prefer a milder sweetness.
  • Soy Sauce: We recommend using low-sodium soy sauce so you can control the saltiness; for a gluten-free version, Tamari or coconut aminos are excellent 1:1 swaps.
  • Apple Cider Vinegar: This is the “secret” ingredient that cuts through the sugar; if you’re out, white wine vinegar or rice wine vinegar will provide that same necessary tang.
  • Smoked Paprika: This adds a subtle, woodsy undertone that complements the garlic, but regular sweet paprika works perfectly if you want a more straightforward flavor.
  • Dijon Mustard: Beyond adding a tiny bit of “zing,” the mustard helps emulsify the sauce so it clings to the chicken; yellow mustard or stone-ground mustard can be used in a pinch.
  • Red Pepper Flakes: These provide a very mild background heat that balances the sugar; feel free to omit them entirely for a kid-friendly version or double them if you like a spicy kick.
  • Olive Oil: Any neutral oil with a high smoke point, like avocado, canola, or vegetable oil, will work perfectly for getting that initial golden sear on the chicken.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Brown Sugar Garlic Chicken

  • Pat the Chicken Bone-Dry: For the crispiest skin, use paper towels to remove as much moisture as possible from the chicken before adding the rub. Moisture is the enemy of a good sear!
  • Use a Cast-Iron Skillet: We highly recommend using a cast-iron skillet because it retains heat beautifully and transitions perfectly from the stovetop to the oven. Plus, it makes for a gorgeous “rustic” presentation!
  • Don’t Crowd the Pan: If the chicken thighs are squeezed too tightly together, they will steam rather than sear. Use a large enough skillet or sear them in batches to ensure a golden-brown crust.
  • The Broiler Trick: For that signature sticky, bubbly glaze, turn the broiler on for the final 2 minutes of baking. Stay close and watch it carefully—the sugar can go from perfectly caramelized to burnt very quickly!
  • Thicken the Sauce: If you want a truly decadent “syrup” to pour over the top, remove the chicken from the pan once it’s done and simmer the remaining juices on the stovetop for a few minutes until it reduces and thickens.
  • Use a Meat Thermometer: This is the only way to ensure juicy chicken every time. Pull chicken breasts at 165°F (74°C), but we actually recommend letting bone-in thighs reach 175°F (79°C) for the most tender, fall-off-the-bone texture.

👩🏼‍🍳 How to Make Baked Brown Sugar Garlic Chicken

A person using his fingers to sprinkle smoked paprika over the top of raw chicken thighs that have been seasoned with salt and pepper.
  1. Step 1: Brush the chicken all over with olive oil, and then season with the paprika, onion powder, salt, and pepper.
A person using a pair of metal tongs to turn skin-on chicken thighs the are being seared in oil in a large cast-iron skillet.
  1. Step 2: Heat 2 tablespoon of olive oil in a large cast-iron skillet over medium heat. Sear the chicken, skin-side-down, until golden and crispy, about 8 minutes. Flip them over and cook for another couple of minutes.
A person using a small whisk to combine brown sugar, soy sauce, vinegar, mustard, and red pepper flakes in a small glass bowl.
  1. Step 3: In a small bowl, whisk the brown sugar, garlic, soy sauce, apple cider vinegar, mustard, and red pepper flakes until smooth, and the sugar has dissolved.
A person pouring a brown sugar garlic sauce around chicken thighs that have been seared in a cast-iron skillet and are still in the skillet.
  1. Step 4: Pour the sauce around the chicken in the skillet. Bake in a 400°F oven for 15 minutes. The broil on HIGH for 1 to 2 minutes. Remove the chicken from the skillet.
A person using a wooden spoon to stir a simmering brown sugar garlic glaze in a cast-iron skillet on a gas stove.
  1. Step 5: Return the skillet to the stove and simmer the sauce until thick and syrupy.
A person using a serving spoon to pour a brown sugar garlic glaze over the top of a cooked skin-on chicken thigh on a platter next to more cooked chicken thighs.
  1. Step 6: Drizzle the sauce over the chicken and serve at once, garnished with chopped parsley, if desired.

🍽️ How to Serve

  • Over a Bed of Steamed Rice: Serve the chicken and a generous spoonful of extra glaze over perfect steamed rice to soak up every drop of that sweet and savory sauce.
  • Classic Comfort Style: Pair the chicken with a big helping of creamy mashed potatoes for a hearty, soul-satisfying meal that the whole family will love.
  • With a Southern Side: Balance the sweetness of the glaze by serving it alongside Southern-style green beans for a savory, smoky contrast.
  • Fresh Garnish: Don’t forget to sprinkle a little freshly chopped parsley or sliced scallions over the top right before serving to add a pop of color and a hit of freshness!

🙋🏽‍♂️ Frequently Asked Questions

Can I use chicken breasts instead of thighs for this Baked Brown Sugar Garlic Chicken?

Absolutely! Just keep in mind that leaner cuts cook much faster, so you should start checking the internal temperature around the 12-minute mark to ensure the meat stays tender and juicy.

How should I store leftovers of my Baked Brown Sugar Garlic Chicken?

Place any remaining portions in an airtight container and keep them in the refrigerator for up to three to four days. When reheating, a splash of water or chicken broth in the pan will help loosen the glaze and keep everything moist.

Can I prep Baked Brown Sugar Garlic Chicken in advance?

You can certainly whisk the glaze together and season the meat a few hours ahead of time. However, for the best texture, we recommend searing and finishing the dish in the oven just before serving so the skin stays crisp and the sauce remains syrupy.

How do I prevent the sauce from burning while making Baked Brown Sugar Garlic Chicken?

If you notice the sugars in the pan darkening too quickly before the meat is fully cooked, simply tent the skillet loosely with aluminum foil. This protects the glaze from the direct heat of the oven while allowing the center to finish reaching a safe temperature.

An oval platter filled with six pieces of Baked Brown Sugar Chicken Thighs with a gold serving fork nearby.

😋 More Amazing Chicken Dinner Recipes

Ready to make the best chicken dinner in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowtoFeedaLoon and hashtag #HowToFeedaLoon!

A person using a spoon to drizzle sauce over the top of a baked brown sugar garlic chicken thigh that is resting on a bed of mashed potatoes.
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5 from 1 vote

Baked Brown Sugar Garlic Chicken

This Baked Brown Sugar Garlic Chicken is the ultimate blend of sweet, savory, and sticky perfection. Made entirely from scratch with simple pantry staples, this easy 30-minute meal features a deeply caramelized glaze that coats every juicy bite. It’s an amazing dinner that’s simple enough for a busy weeknight but flavorful enough for company!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 586kcal
Author: Kris Longwell

Equipment

Ingredients

  • 6 chicken thighs skin-on, bone-in
  • 3 tablespoon olive oil divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup brown sugar dark
  • 6 cloves garlic minced
  • ¼ cup soy sauce
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon red pepper flakes

Instructions

  • Preheat oven to 400°F.
  • Brush about 1 tablespoon of the olive oil all over the chicken. Season the chicken all over with the paprika, onion powder, salt, and pepper.
    6 chicken thighs, 3 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper
  • Heat 2 tablespoon of the olive oil in a large oven-safe skillet over medium heat. Place the chicken thighs in the skillet, skin-side down. Use tongs to gently move them, keeping them from sticking to the skillet. Sear the chicken for about 8 minutes, until the skin is golden brown and crispy. Flip them over and cook for another couple of minutes.
  • Meanwhile, in a small bowl, whisk the brown sugar, garlic, soy sauce, apple cider vinegar, Dijon mustard, and red pepper flakes together until combined.
    ½ cup brown sugar, 6 cloves garlic, ¼ cup soy sauce, 2 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, ½ teaspoon red pepper flakes
  • Pour the sauce around the chicken in the skillet.
  • Place the skillet in the oven on the middle grate and bake for 15 minutes, or until the internal temperature reaches 165°F.
  • Turn the broiler on HIGH and cook for 1 to 2 minutes, until the skin is just barely charred. Keep an eye on the chicken, don't let it burn!
  • Remove the skillet from the oven and place the chicken on a platter. Place the skillet on the stove over medium heat. Simmer in the pan, stirring often, until the sauce reduces slightly into a syrupy glaze. Drizzle the glaze over the chicken and serve at once, garnish with chopped parsley, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Internal Temperature: For peak juiciness, use an instant-read meat thermometer. While the safe temperature for poultry is 165°F (74°C), we find that bone-in thighs are most tender and “fall-off-the-bone” when they reach 175°F (79°C).
  • Watch the Broiler: When broiling at the end to get that signature sticky finish, do not walk away! The high sugar content in the glaze can go from perfectly caramelized to burnt in a matter of seconds.
  • Thickening the Glaze: If your pan juices are a bit thin after baking, simply remove the chicken to a plate and simmer the sauce on the stovetop over medium-high heat for 3–5 minutes. It will reduce into a thick, pourable syrup.
  • Gluten-Free Option: This recipe is easily made gluten-free by substituting the soy sauce with Tamari or coconut aminos.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the chicken in a skillet over medium-low heat with a splash of water or broth to help the glaze loosen up without drying out the meat.
  • Skinless Option: If using skinless chicken, you can skip the initial sear if you’re in a rush, but searing still adds a great layer of “fond” (flavor) to the final sauce!

Nutrition

Calories: 586kcal | Carbohydrates: 30g | Protein: 29g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 956mg | Potassium: 454mg | Fiber: 1g | Sugar: 27g | Vitamin A: 458IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 2mg

Smoked Bacon-Wrapped Meatballs with Jalapeño and Cheddar

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Get ready for the ultimate BBQ appetizer: juicy, cheese-stuffed meatballs wrapped in bacon and coated in our signature homemade BBQ rub for a deep, smoky flavor. After a slow smoke, these bites are finished in a cast-iron skillet with a generous drizzle of our homemade BBQ sauce, resulting in a perfectly crispy and glazed finish that will have everyone reaching for seconds.

A cast-iron skillet filled with smoked bacon-wrapped meatballs with cheddar and jalapeño, topped with chopped scallions.
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🥩 The Ingredients

This recipe brings together a savory blend of lean meat, melty cheese, and a slightly spicy kick to create a flavor-packed center that perfectly complements the smoky bacon exterior. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Smoked Bacon-Wrapped Meatballs on a grey wooden background including ground beef, breadcrumbs, cheese, eggs, garlic, jalapeños, bacon, BBQ sauce, and seasonings.

📝 Ingredient Notes and Substitutions

  • Ground Beef: We recommend using 85% lean ground beef to ensure the meatballs stay juicy without becoming overly greasy. If you prefer, you can use a 50/50 blend of ground beef and ground pork for added richness, or even ground turkey for a lighter version.
  • Cheddar Cheese: Sharp cheddar provides the best flavor punch, but you can swap it for Pepper Jack if you want extra heat or Smoked Gouda for a deeper, wood-fired taste.
  • Pickled Jalapeños: These add a tangy, vinegary heat that cuts through the richness of the bacon; however, if you prefer less spice, you can substitute them with mild diced green chiles or finely chopped bell peppers.
  • Breadcrumbs: These act as a binder to keep the meatballs tender. For a gluten-free option, use gluten-free breadcrumbs or crushed pork rinds, which also add a nice savory depth.
  • Bacon: Use standard thin-cut bacon for this recipe. Thick-cut bacon takes much longer to render and may not get fully crispy during the short baking and broiling phase.
  • Homemade Rub & Sauce: Our homemade BBQ rub and BBQ sauce are designed to balance sweetness and spice, but feel free to use your favorite store-bought brands if you’re in a pinch—just look for a “sweet and smoky” profile to complement the Smokin’ Tex flavor.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Smoked Meatballs

  • Uniform Sizing: Use a cookie scoop or a measuring spoon to ensure all meatballs are the same size. This guarantees they all cook evenly and finish at the exact same time.
  • Don’t Overlap the Bacon: When wrapping, try to use just enough bacon to cover the circumference of the meatball. Too much overlapping bacon can result in a chewy texture rather than a crispy one.
  • Soak Your Toothpicks: To prevent the toothpicks from charring or catching fire under the broiler, soak them in water for about 20 minutes before pinning the bacon to the meatballs.
  • No Smoker? No Problem!: If you don’t have a smoker, you can mimic the process in your oven. Bake the meatballs on a wire rack over a baking sheet at 250°F for about 45–50 minutes to develop flavor (add a half-teaspoon of liquid smoke to the meat mixture for that “off the grill” taste) before proceeding to the skillet and broiler steps.
  • The Internal Temp Rule: For the perfect balance of safety and juiciness, use an instant-read thermometer to ensure the meatballs reach an internal temperature of 160°F before serving.
  • Avoid Overmixing: When combining your beef, cheese, and spices, mix until just combined. Overworking the meat can lead to a dense, tough meatball rather than a tender, melt-in-your-mouth bite.

👩🏼‍🍳 How to Make Smoked Bacon-Wrapped Meatballs

A glass bowl filled with ground beef, two eggs, shredded cheddar cheese, chopped pickled jalapeños, and seasonings.
  1. Step 1: Mix the meatball ingredients in a large bowl until just combined.
A person rolling an uncooked meatball in a BBQ rub that is in a shallow bowl.
  1. Step 2: Form meat into golf-ball-sized balls and roll them in the BBQ rub to cover.
A person placing a toothpick through an uncooked BBQ seasoned meatball that is wrapped with a thin strip of bacon.
  1. Step 3: Wrap each ball with half of a bacon strip. Secure with a toothpick through the center of the meatball.
A person placing a perforated grill rack filled with uncooked bacon-wrapped meatballs in an electric smoker.
  1. Step 4: Place them on a grill pan and smoke at 225°F for 35 minutes.
A person drizzling BBQ sauce over the top of smoked bacon-wrapped meatballs that are partially cooked and resting in a large cast-iron skillet.
  1. Step 5: Remove the meatballs from the smoker and place them in a large cast-iron skillet. Drizzle BBQ sauce over the tops of the meatballs. Bake at 425°F for 10 minutes. Turn the broiler on HIGH for the last couple of minutes (Keep an eye on them!).
A person sprinkling chopped scallions over the tops of smoked bacon-wrapped meatballs topped with BBQ sauce.
  1. Step 6: Serve at once, garnished with chopped scallions, if desired. Have extra BBQ sauce for dipping.

Expert Tip: Choosing the Best Smoker

For consistent, mouthwatering results every time, we highly recommend using an electric smoker. They are incredibly user-friendly and take the guesswork out of smoking everything from meats to veggies.

Our personal favorite is the Smokin’ Tex; it’s our go-to for all our backyard BBQ recipes. If you’re looking to upgrade your setup, use code LOON10 at checkout for 10% off your entire order!

🙋🏽‍♂️ Frequently Asked Questions

Can I prep Smoked Bacon-Wrapped Meatballs in advance?

Absolutely! You can roll, wrap, and season them up to 24 hours early. Just keep them covered in the refrigerator until you are ready to fire up the smoker.

How should I reheat leftover Smoked Bacon-Wrapped Meatballs?

To keep the outside from getting soggy, avoid the microwave. Instead, pop them back into a 350°F oven or an air fryer for a few minutes until they are warmed through and the edges are sizzling again.

What wood is best for Smoked Bacon-Wrapped Meatballs?

Hickory and mesquite are excellent choices for a bold, traditional BBQ taste. If you prefer something a bit more subtle, apple or cherry wood adds a lovely sweetness that complements the glaze.

How do I know when the Smoked Bacon-Wrapped Meatballs are finished cooking?

The most reliable method is using a digital meat thermometer. Once the center reaches an internal temperature of 160°F, they are safe to eat and perfectly juicy.

Can I freeze Smoked Bacon-Wrapped Meatballs?

Yes, these can be frozen either before or after cooking. If freezing them raw, place them on a baking sheet until firm before transferring them to a freezer-safe bag to prevent them from sticking together.

A close-up view of a smoked bacon-wrapped meatball with cheddar and jalapeño in a cast-iron skillet with chopped scallions sprinkled on top.

💨 For Amazing Smoker Recipes

Ready to make the best meatballs this side of Texas? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A cast-iron skillet filled with smoked bacon-wrapped meatballs with cheddar and jalapeño, topped with chopped scallions.
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5 from 2 votes

Smoked Bacon-Wrapped Meatballs with Cheddar and Jalapeño

Experience the perfect bite with these Smoked Bacon Wrapped Meatballs, featuring a juicy jalapeño-cheddar center and a crispy, BBQ-glazed exterior. Smoked to perfection in the Smokin' Tex and finished in a cast-iron skillet, these appetizers offer a mouthwatering blend of smoky, spicy, and savory flavors that are sure to be the star of your next gathering.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American / BBQ
Servings: 8
Calories: 428kcal
Author: Kris Longwell

Equipment

  • 1 Smoker see NOTES
  • 1 large oven-safe skillet or pan cast-iron is perfect
  • Toothpicks

Ingredients

  • ½ cup BBQ rub see NOTES
  • 1 cup BBQ sauce
  • 1 lb ground beef 85% lean
  • ½ cup breadcrumbs plain
  • 2 large eggs lightly beaten
  • 2 cloves garlic minced
  • 1 cup cheddar cheese shredded
  • ½ cup nacho jalapeños (pickled), chopped
  • 1 teaspoon salt see NOTES
  • 1 teaspoon black pepper
  • 8 oz bacon cut in half (not thick cut)
  • 2 tablespoon scallions chopped, for garnish (optional)

Instructions

Do Ahead

  • Make the BBQ rub and the BBQ Sauce.
    ½ cup BBQ rub, 1 cup BBQ sauce

Make the Smoked Meatballs

  • In a large bowl, combine the beef, breadcrumbs, eggs, garlic, cheese, jalapeño, salt, and pepper.
    1 lb ground beef, ½ cup breadcrumbs, 2 large eggs, 2 cloves garlic, 1 cup cheddar cheese, ½ cup nacho jalapeños, 1 teaspoon salt, 1 teaspoon black pepper
  • Roll the meat into golf ball-sized balls.
  • Place the beef rub in a shallow bowl or platter. Roll the meatballs in the rub to fully cover them.
  • Wrap each ball with a bacon half strip and secure with a toothpick.
    8 oz bacon
  • Heat your smoker to 225°F with mesquite or hickory chips. Smoke the meatballs for 35 minutes. See NOTES.
  • Meanwhile, preheat your oven to 425°F.
  • Place the smoked meatballs in an oven-proof skillet or pan. Drizzle BBQ sauce over the tops of each meatball.
  • Bake in the oven for 10 minutes on the middle grate.
  • Turn the broiler on HIGH and cook for another 1 to 3 minutes, until the bacon is crispy and slightly charred. Keep an eye on them, don't let them burn.
  • Serve at once, garnished with chopped scallions, if desired. Serve additional BBQ sauce on the side.
    2 tablespoon scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Adjusting for Salt: Our homemade BBQ rub is salt-free, which allows us to control the seasoning in the meat. If you are using a store-bought rub, check the ingredients for sodium. If your rub contains salt, reduce the salt in the meatball mixture to ½ teaspoon to prevent them from becoming overly salty.
  • Use a Perforated Grill Pan: For the best smoking results, we recommend placing the meatballs on a perforated grill pan. This allows the smoke to circulate freely around the bacon for even flavoring and prevents the meatballs from accidentally slipping through the smoker grates.
  • No Smoker? No Problem: If you don’t have a smoker, you can still make these in the oven! Bake the meatballs at 250°F on a wire rack set over a baking sheet for 45–50 minutes. To mimic that signature smoky flavor, add ½ teaspoon of liquid smoke to the ground beef mixture before rolling the balls. Finish in the cast-iron skillet and under the broiler as directed in the recipe.
  • Toothpick Safety: To ensure the toothpicks don’t burn during the high-heat broiling stage, soak them in water for at least 20 minutes before using them to secure the bacon.

Nutrition

Calories: 428kcal | Carbohydrates: 21g | Protein: 19g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1045mg | Potassium: 344mg | Fiber: 1g | Sugar: 12g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg

Creamy Spinach Artichoke Dip Pasta

by 2 Comments

Transform the world’s most addictive appetizer into a restaurant-quality dinner with this Creamy Spinach Artichoke Dip Pasta. Featuring a velvety, zesty cheese sauce and a 3-minute golden Panko crust, it’s the ultimate comfort food mashup that’s ready to serve in under 30 minutes.

An overhead view of a large cast-iron skillet filled with freshly prepared Spinach Artichoke Dip Pasta topped with a toasty Panko breadcrumb mixture.
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🧄 The Ingredients

This recipe elevates simple pantry staples and fresh produce with a sophisticated blend of rich cheeses, bright aromatics, and warm spices to perfectly capture that iconic, indulgent dip flavor in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Spinach Artichoke Dip Pasta on a grey wooden background including pasta shells, fresh spinach, artichokes, Mozzarella cheese, Parmesan cheese, lemon zest, heavy cream, cream cheese, shallot, garlic, and seasonings.

📝 Ingredient Notes and Substitutions

  • Medium Shells: These are the perfect vessel for “scooping” up the creamy sauce and artichoke bits, but any short, ridged pasta like penne, fusilli, or orecchiette will work beautifully.
  • Marinated Artichoke Hearts: Using the marinated variety (usually found in jars) adds an extra layer of tangy flavor from the oil and herbs; if you use canned artichokes, be sure to drain them thoroughly and pat them dry.
  • Fresh Spinach: Fresh is best for a vibrant green color and tender texture, but you can substitute frozen spinach in a pinch—just ensure it is completely thawed and squeezed dry of all excess moisture to avoid a watery sauce.
  • Heavy Cream & Cream Cheese: This duo creates the signature “dip” consistency. For a slightly lighter version, you can swap the heavy cream for half-and-half, though the sauce will be a bit less indulgent.
  • Italian Panko: These breadcrumbs come pre-seasoned for extra flavor. If you only have plain Panko on hand, simply mix in a half-teaspoon of dried Italian seasoning or oregano.
  • Shallots: Shallots offer a delicate, sweet flavor that melts into the sauce, but you can easily substitute them with a finely diced small yellow onion or the white parts of a few green onions.
  • Nutmeg: Don’t skip this! Even a tiny pinch enhances the dairy and makes the spinach flavor pop without making the dish taste “spiced.”

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Pasta

  • Don’t forget the “Liquid Gold”: Always reserve at least a cup of pasta water before draining your shells. The starchy water is the secret to emulsifying the fats from the cheese and cream, turning a “thick” sauce into a silky, velvety coating that clings to every noodle.
  • Under-cook the Shells: Boil your pasta for 1–2 minutes less than the package directions. Since the shells will continue to soften while being tossed in the hot cream sauce and sitting under the broiler, starting with a firm al dente texture prevents them from becoming mushy.
  • Soften the Cream Cheese: For a perfectly smooth sauce without any white lumps, let your cream cheese come to room temperature before adding it to the pan. If you’re in a rush, you can microwave the cubes for 15 seconds to soften them up.
  • Chop the Artichokes Small: To truly mimic the texture of the classic dip, chop your artichoke hearts into bite-sized pieces. This ensures you get a bit of tangy artichoke in every single forkful of pasta.
  • Watch the Broiler Like a Hawk: The transition from perfectly golden-brown Panko to burnt crumbs happens in seconds. Stay by the oven and keep the light on; it usually only takes 2–3 minutes to achieve that iconic bubbly “dip” crust.
  • Zest Before You Juice: It is much easier to zest a firm, whole lemon than a squeezed one! Always grate the zest into your bowl first, then cut the lemon in half to add the juice at the very end to keep the flavors bright and fresh.

👩🏼‍🍳 How to Make Creamy Spinach Artichoke Pasta

A person using a fork to combine a Panko breadcrumb, herbs, and butter mixture in a small glass bowl.
  1. Step 1: In a small bowl, mix the Panko topping ingredients. Use a fork (or your fingers) to help the breadcrumbs absorb the melted butter. Cook the pasta in salted boiling water. Save about 1 cup of the pasta water.
A person transferring minced garlic from a small glass bowl into a cast-iron skillet that is filled with sautéed shallots and red pepper flakes.
  1. Step 2: Heat the oil over medium heat. Sauté the shallot for a few minutes, then stir in the red pepper flakes and garlic. Sauté for another 30 seconds.
A person transferring cubed cream cheese from a small glass bowl into a cast-iron skillet filled with simmering cream with sautéed shallots and garlic.
  1. Step 3: Stir in the heavy cream, cream cheese, and nutmeg. Stir until the cream cheese has melted and the sauce is smooth.
A person transferring chopped fresh spinach leaves into a cast-iron skillet filled with a thick, simmering cream sauce and artichoke hearts.
  1. Step 4: Stir in the artichoke hearts (drained) and chopped spinach. Cook (stirring often) until the spinach has wilted.
A person transferring shredded Mozzarella cheese from a glass bowl into a cast-iron skillet that is filled with a simmering Spinach and Artichoke Dip sauce.
  1. Step 5: Add the Parmesan and Mozzarella cheese and stir until melted.
A person pouring a small amount of pasta water from a metal measuring cup into a cast-iron skillet filled with simmering Spinach and Artichoke Dip Pasta sauce.
  1. Step 6: Stir in enough of the reserved pasta water to reach the desired consistency (it should be creamy, but not too thick or too thin).
A person transferring lemon zest from a small bowl in one hand and lemon juice in a small bowl in the other hand into a skillet filled with simmering Spinach and Artichoke Dip Pasta.
  1. Step 7: Stir in the lemon zest and lemon juice. Season with salt and pepper.
A person sprinkling a Panko breadcrumb and butter mixture over the top of a cast-iron skillet that is filled with Spinach and Artichoke Dip Pasta.
  1. Step 8: Top with the breadcrumb topping and broil (6 inches under the broiler) until lightly browned, usually 2 to 3 minutes.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Spinach Artichoke Dip Pasta ahead of time?

Yes! You can prepare the sauce and noodles earlier in the day, then simply top with the breadcrumbs and place the dish under the broiler right before you are ready to serve dinner.

How should I store leftovers of my Spinach Artichoke Dip Pasta?

Place any remaining portions in an airtight container and keep them in the refrigerator for up to three days.

What is the best way to reheat Spinach Artichoke Dip Pasta?

To maintain the creamy texture, add a splash of milk or a little bit of water before warming it up on the stovetop or in the microwave to loosen the sauce.

Can I add chicken or shrimp to this Spinach Artichoke Dip Pasta?

Absolutely. Sliced grilled poultry or sautéed seafood makes a fantastic addition to the meal and pairs perfectly with the rich, cheesy flavors of the dish.

Can I use frozen spinach for this Spinach Artichoke Dip Pasta recipe?

You certainly can, just make sure to thaw it completely and squeeze out as much liquid as possible so the sauce doesn’t become watery or thin.

A white pasta bowl filled with a serving of Spinach Artichoke Dip Pasta with two slices of toasted Italian bread resting next to the pasta.

🍝 More Amazing Pasta Dishes

Ready to make the best pasta dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedLoon and hashtag #HowToFeedaLoon!

An overhead view of a large cast-iron skillet filled with freshly prepared Spinach Artichoke Dip Pasta topped with a toasty Panko breadcrumb mixture.
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5 from 1 vote

Creamy Spinach Artichoke Dip Pasta

Turn your favorite appetizer into a 30-minute meal with this Creamy Spinach Artichoke Dip Pasta. It features a velvety, zesty cheese sauce and a golden, broiled Panko crust for the ultimate comfort food dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 1956kcal
Author: Kris Longwell

Equipment

  • skillet (12")
  • pot for cooking pasta

Ingredients

For the Breadcrumb Topping

  • ½ cup Panko breadcrumbs Italian
  • ¼ cup Parmesan cheese grated
  • ¼ teaspoon Kosher salt
  • 2 tablespoon unsalted butter melted

For the Pasta

  • 12 oz pasta ie, medium shells, penne, rigatoni
  • Kosher salt
  • 2 tablespoon olive oil
  • 1 shallot finely chopped
  • 4 cloves garlic
  • ½ teaspoon red pepper flakes
  • 1 cup heavy cream
  • 4 oz cream cheese cubed and room temperature
  • ½ teaspoon nutmeg ground
  • 1 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 1 cup pasta water you may not use all of it
  • 14 oz jar artichoke hearts marinated, drained
  • 8 oz spinach fresh, stems removed, see NOTES
  • 1 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice

Instructions

  • In a small bowl, combine the breadcrumbs with the melted butter and salt. Set aside.
    ½ cup Panko breadcrumbs, ¼ cup Parmesan cheese, ¼ teaspoon Kosher salt
  • Heat a pot of salted water to a boil and cook the pasta until al dente. Save 1 cup of the pasta water. Drain and set aside.
    12 oz pasta, Kosher salt
  • Heat the oil in a large skillet over medium heat. Add the chopped shallots and sauté for about 3 to 4 minutes. Stir in the garlic and red pepper flakes. Sauté for another 30 seconds.
    2 tablespoon olive oil, 1 shallot, 4 cloves garlic, ½ teaspoon red pepper flakes
  • Stir in the heavy cream and cream cheese. Stir until the cream cheese has melted and the sauce is smooth. Stir in the ground nutmeg.
    1 cup heavy cream, 4 oz cream cheese, ½ teaspoon nutmeg
  • Stir in the Parmesan and Mozzarella cheese. Stir until melted. Pour in about half of the pasta water.
    1 cup Parmesan cheese, 1 cup mozzarella cheese, 1 cup pasta water
  • Add the artichoke hearts (drained and chopped) and spinach. Stir until the spinach has completely wilted.
    14 oz jar artichoke hearts, 8 oz spinach
  • Stir in the lemon zest, lemon juice, ¾ teaspoon salt, and ½ teaspoon black pepper.
    1 teaspoon black pepper, 1 teaspoon lemon zest, 1 teaspoon lemon juice
  • Stir in the cooked pasta. If the sauce is too thick, stir in the rest of the pasta water.
  • Sprinkle the breadcrumb topping over the top of the pasta. Place the skillet under the broiler (6 inches from the heating element) and cook until the topping is lightly browned and crispy, usually a few minutes. Keep an eye on it, don't let it burn!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Spinach Selection: We recommend using fresh, mature spinach for the best flavor and texture; just be sure to wash it thoroughly, remove the thick stems, and give it a rough chop before adding it to the sauce. Baby spinach is a great “no-prep” alternative, and frozen spinach can be used in a pinch—but make sure it is completely thawed and squeezed bone-dry to prevent the sauce from becoming watery.
  • Oven Safety: Ensure your pot or skillet is oven-safe (like a Dutch oven or cast iron) before placing it under the broiler. If your cookware has plastic handles, simply transfer the pasta to a greased baking dish before adding the Panko topping.
  • Pasta Water Tip: Don’t skip reserving the starchy pasta water! It is the “secret ingredient” that emulsifies the cheese and cream, ensuring the sauce is silky and clings perfectly to the shells.
  • Storage & Reheating: This dish is best served fresh, but leftovers will keep in the fridge for up to 3 days. When reheating, add a splash of milk or water to the pasta to help loosen the sauce and restore its creamy consistency.

Nutrition

Calories: 1956kcal | Carbohydrates: 84g | Protein: 36g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 139mg | Sodium: 879mg | Potassium: 712mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8076IU | Vitamin C: 40mg | Calcium: 700mg | Iron: 4mg

The Ultimate BBQ Bacon Burger with Onion Rings

by 3 Comments

Elevate your next cookout with the ultimate BBQ bacon burger, featuring a custom-ground blend of sirloin, brisket, and short rib for unmatched flavor and juiciness. This towering masterpiece is layered with BBQ-glazed bacon, melted Colby Jack, and crispy homemade steakhouse onion rings, all nestled on a toasted brioche bun. It’s a bold, smoky, and incredibly satisfying burger that redefines what a backyard classic can be. Our homemade BBQ Rub and Easy BBQ Sauce put it over the top!

A straight-on view of a BBQ Bacon Burger that is topped with crispy bacon, onion rings and drizzled with BBQ Sauce with more onion rings around the base of the burger.
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🥩 The Ingredients

This recipe relies on a premium selection of hand-blended proteins and artisanal, scratch-made components to deliver a sophisticated balance of smoky, savory, and crunchy textures in every bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for BBQ Bacon Burger on a grey wooden background including burger patties, BBQ sauce, bacon, cheese slices, buns, lettuce, tomaotes, and seasonings.

🧅 What You Need to Make Onion Rings

These steakhouse-style rings feature thick-cut yellow onions soaked in tangy buttermilk and dredged in a savory, spiced flour blend for a perfectly golden and crispy finish.

An arrangement of ingredients for steakhouse onion rings on a grey wooden background including sliced onions, buttermilk, flour, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Beef Blend: This recipe utilizes a custom blend of ground sirloin, brisket, and short rib for the ultimate flavor and fat ratio. However, you can substitute it with high-quality 80/20 ground chuck if you aren’t grinding your own meat.
  • Thick-Cut Smoked Bacon: Using thick-cut bacon ensures it stands up to the BBQ glaze without becoming too flimsy; if you prefer a leaner option, turkey bacon can be used, though it won’t have the same smoky depth.
  • Colby Jack Cheese: This cheese is chosen for its excellent melting point and mild flavor, but sharp cheddar or Pepper Jack (for a spicy kick) are fantastic alternatives.
  • Brioche Buns: These buttery, slightly sweet buns are sturdy enough to hold the heavy toppings; potato buns are a great secondary choice if brioche isn’t available.
  • Yellow Onions: These provide the classic “steakhouse” flavor for the rings, but Vidalia or other sweet onions can be used if you prefer a milder, sweeter bite.
  • Buttermilk: This is the secret to a tender onion ring and a batter that sticks; if you don’t have any on hand, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of whole milk and letting it sit for five minutes.
  • Spices & Heat: The cayenne in the onion ring batter adds a very subtle warmth; feel free to omit it for a milder ring or double it if you prefer a noticeable spicy punch.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for the Perfect BBQ Burger

  • Don’t Overwork the Meat: When forming your patties, handle the meat as little as possible. Overworking the beef can lead to a dense, tough burger rather than a tender, juicy one.
  • Temperature is Key: Use an instant-read thermometer to pull the burgers off the grill at exactly 135°F for a perfect medium. Remember, the temperature will rise slightly as the meat rests.
  • Prevent Soggy Buns: Generously toast your brioche buns. The toasted surface acts as a barrier, preventing the BBQ sauce and burger juices from soaking into the bread and making it soggy.
  • Glaze the Bacon at the End: Wait until the bacon is perfectly crisp before brushing on the BBQ sauce. This allows the sauce to tack up beautifully without making the bacon lose its crunch.
  • Keep Onion Rings Warm: If you’re making a large batch of onion rings, keep the finished ones on a wire rack in a 200°F oven. This keeps them crispy while you finish grilling the burgers.
  • Season the Tomato: Never skip seasoning your tomato slice with a pinch of salt and pepper. It draws out the flavor of the tomato and makes a massive difference in the overall taste of the burger.

👩🏼‍🍳 How to Make BBQ Bacon Burgers

An overhead view of steakhouse onion rings being fried in hot oil in a large cast-iron skillet.
  1. Step 1: Dredge the buttermilk-soaked onions in the seasoned (repeat) and fry until golden. Keep warm in a low-temp oven while you make the burgers.
A person using a brush to apply homemade BBQ sauce to partially cooked thick strips of bacon on a foil-lined baking pan.
  1. Step 2: Sprinkle the BBQ rub over the bacon and then bake on a foil-lined baking sheet in a 375°F oven. Flip after about 8 minutes. Once they are almost crisp, brush on the BBQ sauce.
A person sprinkling BBQ rub over the tops of two raw sirloin burger patties that are resting on brown paper on a small wooden cutting board.
  1. Step 3: Form the patties (⅓ lb each) and liberally sprinkle salt and beef rub all over them (see NOTES).
A person using a brush to apply BBQ sauce onto two burgers that are being cooked in a grill pan on a gas grill.
  1. Step 4: Grill the burgers to desired doneness (135 – 140°F for medium). In the last couple minutes of grill, liberally brush BBQ sauce over both sides of the burger.
A person placing slices of Colby Jack cheese over two burger patties that have been cooked on a grill pan on a gas grill.
  1. Step 5: Top with cheese slices and cook until just melted, just about 1 minute.
A person pressing down on the top of Brioche bun that is resting on the top of BBQ Bacon Burger with cheese and onion rings.
  1. Step 6: Toast the buttered buns. Build the burgers starting with a layer of BBQ sauce, then lettuce, tomato, salt, pepper, cheeseburger, bacon, onion rings, and more BBQ sauce. Top with the bun.

Expert Tip

If you’re using a custom blend of freshly ground beef, the patties will have a much looser, more delicate texture than store-bought meat. To prevent the beef from breaking apart or falling through the grates, we recommend using a cast-iron grill pan or a fine-mesh grill topper; this provides the necessary support for the tender meat while still allowing that signature smoky flavor to infuse the burger.

🙋🏽‍♂️ Frequently Asked Questions

Why should I use a custom meat blend for this BBQ Bacon Burger?

Combining sirloin, brisket, and short rib creates a superior fat-to-lean ratio, resulting in a much deeper flavor and juicier texture than standard ground beef.

What is the best internal temperature for a BBQ Bacon Burger?

We recommend pulling the patties off the heat at 135°F for a perfect medium, allowing for a slight rise in temperature during the resting period.

How do I keep the onion rings crispy when building my BBQ Bacon Burger?

The key is to serve them immediately after frying or keep them on a wire rack in a low-heat oven so they don’t steam and lose their crunch before assembly.

Can I prepare the components of this BBQ Bacon Burger ahead of time?

You can certainly mix the beef rub and make the BBQ sauce in advance, but for the best results, the patties should be grilled and the rings fried just before you plan to eat.

An overhead view of a BBQ Bacon Burger that is topped with steakhouse onion rings and crispy bacon all drizzled with homemade BBQ sauce.

🍔 More Amazing Burger Recipes

Ready to make the best burger on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a BBQ Bacon Burger that is topped with crispy bacon, onion rings and drizzled with BBQ Sauce with more onion rings around the base of the burger.
Print Recipe
5 from 1 vote

The Ultimate BBQ Bacon Burger with Onion Rings

This gourmet BBQ masterpiece features a succulent triple-beef blend of sirloin, brisket, and short rib, topped with BBQ-glazed thick-cut bacon and melted Colby Jack cheese. Crowned with crispy homemade steakhouse onion rings and served on a toasted brioche bun, it’s a smoky, savory, and crunchy experience that takes backyard grilling to a whole new level.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch / Dinner / Cookout
Cuisine: American
Servings: 4
Calories: 1012kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill
  • Grill pan optional, but helpful. See NOTES

Ingredients

  • 12 onion rings
  • 8 slices bacon thick cut
  • 4 tablespoon BBQ rub divided, see NOTES
  • 1 cup BBQ sauce divided, plus extra for serving
  • 1½ lbs ground beef see NOTES
  • salt and pepper
  • 4 slices Colby Jack or cheddar, pepper Jack, Gouda
  • green leaf lettuce cut into bun-sized pieces, optional
  • 4 slices tomato optional
  • 2 tablespoon unsalted butter room temperature
  • 4 Brioche buns

Instructions

  • Prepare the onion rings. Keep them warm in a low-temp oven (225°F).
    12 onion rings
  • Preheat your oven to 375°F.
  • Place the bacon strips on a baking pan lined with aluminum foil. Sprinkle the BBQ rub on both sides of the bacon strips. Bake until just starting to get crisp. Remove from the oven and use tongs to flip the bacon strips over. Bake until crispy, but not burnt or extra-crispy. Brush BBQ sauce over both sides of the bacon and bake for a few more minutes. Drain on paper towels. Set aside.
    8 slices bacon, 4 tablespoon BBQ rub, 1 cup BBQ sauce
  • Divide the beef into four ⅓-lb portions. Gently shape them into patties about 1 inch thick. Season the patties on both sides with salt. Coat both sides of the patties with the BBQ rub. Press the rub into the meat so it adheres.
    1½ lbs ground beef, salt and pepper
  • Preheat your grill to medium-high heat.
  • Place patties on a grill pan (if using) or directly on the grates over direct heat. Sear for about 5 to 6 minutes per side for medium doneness (135 to 140°F). Liberally brush the top of the patties with BBQ Sauce. Place the cheese slices on each burger, close the lid for about 1 minute, until the cheese just starts to melt.
    4 slices Colby Jack
  • Spread the softened butter on the cut sides of the Brioche buns. Place them on the grill (or a hot pan) for 30 to 60 seconds until golden brown and toasted.
  • Assemble the burgers in this order: Smear a drizzle of the BBQ sauce on the bottom buns. Add lettuce and then a slice of tomato. Season the tomato with salt and pepper. Place the cheeseburger on the tomato. Cross two slices of the glazed bacon over the cheese. Stack 2 or 3 of the onion rings on top of the bacon. Drizzle a generous amount of BBQ sauce over the onion rings. Crown the burgers with the top buns and serve them all at once with extra BBQ sauce on the side.
    green leaf lettuce, 4 slices tomato, 2 tablespoon unsalted butter, 4 Brioche buns

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Beef Blend: For the ultimate flavor and juiciness, we used a custom blend of ground sirloin, brisket, and beef short ribs. If you aren’t grinding your own meat, a high-quality 80/20 ground beef (ground chuck) is an excellent substitute. If you do use freshly ground meat, the texture can be quite loose; we recommend using a grill pan with holes to keep the patties from falling through the grates while they cook.
  • A Note on Salt: Our homemade beef rub does not include salt, allowing us to season the patties and tomatoes separately. If you are using a store-bought BBQ rub, check the label carefully, as many commercial brands contain a high amount of salt. You may need to reduce or omit the additional salt in the recipe to avoid over-seasoning.
  • Crispy BBQ Bacon: Ensure the bacon is fully crisp before brushing on the BBQ sauce. This allows the sauce to tack up into a beautiful glaze without making the bacon lose its signature crunch.
  • Toasting the Buns: Don’t skip toasting the brioche buns! A firm toast creates a structural barrier that prevents the BBQ sauce and burger juices from making the bread soggy.

Nutrition

Calories: 1012kcal | Carbohydrates: 70g | Protein: 52g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 335mg | Sodium: 970mg | Potassium: 813mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1574IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 5mg

Classic Broccoli Salad with Bacon and Cheddar

by 4 Comments

This vibrant Broccoli Salad is a masterclass in texture and flavor, featuring smoky bacon, sharp cheddar, and crunchy sunflower seeds tossed in a creamy, tangy dressing. It’s the ultimate versatile side dish that pairs perfectly with juicy steak kabobs, smoky grilled chicken, or zesty BBQ shrimp.

A close-up view of a white serving bowl filled with broccoli salad with bacon and topped with dried cranberries, cubed cheddar cheese, and sunflower seeds.
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🥦 The Ingredients

This recipe brings together a harmonious blend of crisp textures, savory notes, and a touch of sweetness, all tied together by a perfectly balanced, creamy dressing. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for broccoli salad with bacon on a grey wooden background including two broccoli crowns, bacon, cheddar cheese, red onion, cranberries, sunflower seeds, bacon, mayonnaise, vinegar, and seasonings.

📝 Ingredient Notes and Substitutions

  • Broccoli: Use fresh broccoli florets for the best crunch; frozen broccoli is too soft for this recipe and is not recommended.
  • Bacon: Freshly cooked and crumbled bacon provides the best smoky flavor, but you can use high-quality store-bought real bacon bits to save time.
  • Cheddar Cheese: Sharp or extra-sharp cheddar stands up best against the dressing, though Colby Jack or a dairy-free cheddar alternative also works well.
  • Red Onion: If you find raw red onions are too pungent, you can substitute them with sliced green onions or soak the diced red onions in cold water for 10 minutes before adding them to the salad.
  • Dried Cranberries: These add a necessary sweetness, but you can easily swap them for raisins or dried cherries.
  • Sunflower Seeds: Roasted and salted sunflower seeds add a great nutty finish; if you have an allergy, roasted pepitas (pumpkin seeds) or sliced almonds make excellent substitutes.
  • The Dressing: For a lighter version, you can replace half of the mayonnaise with plain Greek yogurt. If you prefer to avoid refined sugar, honey or maple syrup can be used as a natural sweetener.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Broccoli Salad

  • Chop into Small Florets: Cut the broccoli into small, bite-sized pieces. This ensures every floret gets thoroughly coated in the dressing and makes the salad much easier to eat.
  • Let it Marinate: For the best flavor, refrigerate the salad for at least 30 to 60 minutes before serving. This gives the dressing time to soften the broccoli slightly and allows the flavors to meld together.
  • Keep the Crunch: If you are making this salad a day in advance, wait to stir in the crispy bacon and roasted sunflower seeds until just before serving so they don’t lose their crunch.
  • Whisk the Dressing Separately: Always mix your dressing in a small bowl before pouring it over the salad. This ensures the sugar, salt, and garlic powder are fully dissolved and evenly distributed.
  • Adjust the Tang: If you prefer a more “zingy” salad, feel free to add an extra teaspoon of apple cider vinegar, or add a little more sugar if you like a sweeter, classic deli-style flavor.

👩🏼‍🍳 How to Make Broccoli Salad with Bacon

A person holding small florets of broccoli that we just cut from a broccoli crown on a wooden cutting board.
  1. Step 1: Cut the broccoli into small, bite-sized florets.
A person using a small whisk to combine a mayonnaise and vinegar dressing in glass bowl resting on a wooden cutting board.
  1. Step 2: Place the marinade ingredients in a small bowl and whisk to combine. Set aside.
A person using a large chef's knife to transfer cooked crumbled bacon from a cutting board into a large glass bowl filled with broccoli florets, cubed cheddr cheese, and diced red onion.
  1. Step 3: Place the broccoli, red onion, cubed cheddar cheese, and crumbled cooked bacon in a large bowl.
A person pouring a sunflower seeds from a small glass bowl into a large bowl filled with dry components for broccoli salad with bacon.
  1. Step 4: Add the dried cranberries and sunflower seeds.
A person pouring a creamy dressing over the top of the components of broccoli salad with bacon in a large glass bowl.
  1. Step 5: Mix the ingredients, and then pour the dressing over them. Gently stir to completely coat the entire salad.
A person plastic plastic wrap over the top of a large glass bowl filled with a freshly prepared broccoli salad with bacon.
  1. Step 6: Cover with plastic wrap and refrigerate for 1 hour before serving.

🍽️ How To Serve

  • Serve Chilled: This salad is best enjoyed cold. Keep it in the refrigerator until you are ready to eat to ensure the broccoli stays crisp and the dressing remains thick and creamy.
  • The Ultimate BBQ Side: This is the perfect companion for summer grilling! It pairs beautifully with the smoky flavors of best-ever cheeseburgers, beer can chicken, or juicy salmon burgers.
  • Potluck & Picnic Ready: Because this salad doesn’t wilt as quickly as leafy greens, it is an ideal choice for outdoor gatherings, family reunions, or holiday potlucks.
  • Make it a Main: Turn this side dish into a light lunch by adding a protein like sliced grilled chicken breast or chickpeas directly into the bowl.
  • Garnish for Presentation: For a “picture-perfect” look, reserve a small handful of the bacon bits, cheddar cheese, and sunflower seeds to sprinkle over the top just before serving.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Broccoli Salad with Bacon ahead of time?

Yes, it actually tastes better after sitting for an hour or two in the fridge, though you should wait to add the seeds and meat until right before serving to maintain their texture.

How long will leftover Broccoli Salad with Bacon stay fresh in the fridge?

When stored in an airtight container, it will remain delicious for up to three to four days, making it a great option for meal prep.

Can I use frozen florets for this Broccoli Salad with Bacon recipe?

It is best to use fresh produce, as the frozen variety becomes too soft and watery once thawed, losing that signature crunch.

How can I make a healthier version of this Broccoli Salad with Bacon?

You can swap the mayonnaise for Greek yogurt and use a natural sweetener like honey to reduce the calories while still keeping it creamy and flavorful.

🥗 More Amazing Side Salads

Ready to make the best side dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a white serving bowl filled with broccoli salad with bacon and topped with dried cranberries, cubed cheddar cheese, and sunflower seeds.
Print Recipe
5 from 1 vote

Classic Broccoli Salad with Bacon and Cheddar

This classic Broccoli Salad is the ultimate crowd-pleaser, featuring a perfect balance of smoky, sweet, and savory flavors. Fresh broccoli florets are tossed with crispy bacon, sharp cheddar, and crunchy sunflower seeds in a creamy, tangy dressing for a side dish that’s as easy to make as it is delicious. It’s the perfect no-cook addition to any BBQ, picnic, or weeknight dinner!
Prep Time15 minutes
Cooking Bacon and Chill Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 435kcal
Author: Kris Longwell

Ingredients

  • 8 slices bacon thick cup
  • 2 crowns broccoli about 6 to 8 cups after being cut into florets
  • 1 cup cheddar cheese cut into small cubes, or shredded
  • ½ cup red onion chopped
  • ½ cup dried cranberries
  • ½ cup sunflower seeds toasted

For the Dressing

  • 1 cup mayonnaise
  • 2 tablespoon apple cider vinegar
  • 3 tablespoon sugar see NOTES
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

Do Ahead

  • Preheat oven to 375°F. Line a baking pan with foil. Place the strips of bacon on the foil. Bake for 5 to 7 minutes. Flip the bacon, and bake until desired crispiness, usually another 5 to 7 minutes (timing depends on how thick the bacon is). Remove from the oven and place on paper towels to drain. Chop with a large knife. Set aside.
    8 slices bacon

Prepare the Salad

  • Cut the broccoli into very small florets. Place the broccoli, along with most of the chopped bacon, cheddar cheese, red onion, most of the cranberries, and most of the sunflower seeds into a large bowl. Toss to combine.
    2 crowns broccoli, 1 cup cheddar cheese, ½ cup red onion, ½ cup dried cranberries, ½ cup sunflower seeds
  • In a small bowl, whisk the mayonnaise, vinegar, sugar, salt, pepper, and garlic powder together until smooth and completely combined.
    1 cup mayonnaise, 2 tablespoon apple cider vinegar, 3 tablespoon sugar, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
  • Pour the dressing over the salad and use two large wooden spoons to gently toss until all components are completely coated.
  • Cover with plastic wrap and refrigerate for one hour. Sprinkle the remaining bacon, cranberries, and sunflower seeds over the top of the salad. Serve chilled.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Adjusting the Sweetness: This recipe calls for 3 tablespoons of sugar to achieve that classic, tangy-sweet deli flavor. If you prefer a less sweet dressing, feel free to start with 1 or 2 tablespoons and adjust to your personal preference.
  • Keep it Crunchy: If you are preparing this salad several hours in advance, store the cooked bacon and roasted sunflower seeds in separate containers or bags and stir them in just before serving to ensure they stay perfectly crisp.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Note that the broccoli will soften slightly the longer it sits in the dressing.
 

Nutrition

Calories: 435kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 708mg | Potassium: 140mg | Fiber: 1g | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg

The Best Grilled Steak Kabobs (Tender and Flavorful)

by 8 Comments

Elevate your outdoor cookout with these vibrantly charred Grilled Steak Kabobs, featuring melt-in-your-mouth beef and a rainbow of fresh summer vegetables. Pair them with our Zesty Corn and Black Bean Salad and our Classic Pasta Salad to create a visually stunning and delicious spread that’s perfect for outdoor entertaining. This easy yet impressive recipe is guaranteed to be the star of your special weekend feast!

An overhead view of four metal skewer filled with grilled steak kabobs of chunks of beef tenderloin, vegetables, and mushrooms topped with a garlic and balsamic vinaigrette.
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🥩 The Ingredients

This recipe pairs a bold, herb-infused savory marinade with premium cuts of beef and a colorful medley of fresh garden vegetables to ensure every bite is as visually stunning as it is flavorful. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for grilled steak kabobs on a grey wooden background including beef tenderloin, bell peppers, onion, baby Bella mushrooms, Worcestershire sauce, balsamic vinegar, garlic, herbs, and spices.

📝 Ingredient Notes and Substitutions

  • Beef Tenderloin: We chose tenderloin for its unmatched “melt-in-your-mouth” texture, but Top Sirloin is an excellent, more budget-friendly alternative that offers a robust beefy flavor and holds its shape perfectly on the skewer.
  • Bell Peppers: Using a mix of red, yellow, and orange peppers creates the most vibrant visual for your platter; however, you can easily substitute zucchini rounds or cherry tomatoes if you prefer.
  • Baby Bella Mushrooms: Also known as Cremini, these offer a deeper, earthier flavor than white button mushrooms, though either variety works well to soak up the savory marinade.
  • Balsamic Vinegar: This adds a hint of sweetness and helps the beef achieve a beautiful dark “char” on the grill; if you prefer a sharper tang, red wine vinegar is a great substitute.
  • Fresh Herbs: Fresh rosemary and thyme provide the best aromatic experience for summer grilling, but if you are using dried herbs, reduce the measurement to one-third of what the recipe calls for.
  • Worcestershire Sauce: This is the secret to that deep “umami” finish. If you need a gluten-free option, Tamari or Coconut Aminos can be used as a 1:1 replacement.
  • Red Onion: Red onions provide a lovely purple hue and get sweet when charred, but sweet Vidalia onions or even large shallots are delicious alternatives.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips for Perfect Steak Kabobs

  • Uniformity is Key: Cut your beef and vegetables into consistent 1.5 to 2-inch pieces. This not only looks professional but ensures that everything cooks at the same rate, so you don’t end up with raw onions and overcooked steak.
  • Don’t Crowd the Plate: Leave a tiny bit of space between each ingredient on the skewer. If the pieces are packed too tightly, the meat will steam rather than sear, and you’ll miss out on those iconic, dark grill marks.
  • Soak Your Skewers: If you are using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading. This prevents the ends from burning or snapping off over the high heat of the grill.
  • High Heat for the Best Char: Get your grill screaming hot before the kabobs hit the grates. Since tenderloin is so lean, you want to sear the outside quickly to lock in the juices without overcooking the center.
  • The Power of the Rest: Once the kabobs come off the grill, let them rest on a platter for 5 minutes under a loose tent of foil. This allows the juices to redistribute, ensuring every bite of steak is incredibly tender.
  • The Final Flourish: For a “restaurant-quality” look, wait until just before serving to sprinkle the fresh Italian parsley and coarse sea salt. The bright green herbs and the sparkle of the salt crystals make the dish look instantly more enticing for your guests (and your photos!).

👩🏼‍🍳 How to Make the Best Grilled Steak Kabobs

A person using a small whisk to combine the ingredients for a balsamic garlic marinade for steak kabobs in glass bowl on a wooden cutting board.
  1. Step 1: Add all of the marinade ingredients to a small bowl and whisk to combine. Transfer about one-third of the sauce for serving.
A person pouring a garlic balsamic marinade from a small glass bowl into another glass bowl that is filled with large chunks of beef tenderloin.
  1. Step 2: Pour the marinade over the meat, toss to coat, and refrigerate for 30 to 45 minutes (no longer).
A person using his hand to skewer vegetables, mushrooms, and chunks of marinated beef tenderloin onto metal skewers on a wooden cutting board.
  1. Step 3: Thread the meat and vegetables onto the skewers, alternating for color.
Four steak kabobs being grilled on a gas stove.
  1. Step 4: Place over direct heat on your grill over medium-high heat.
A person using a brush to apply a marinade over the tops of steak kabobs that are being grilled on a gas stove.
  1. Step 5: Brush the kabobs with the marinade (not the reserved marinade).
A person using a pastry brush to apply a balsamic sauce over the tops of freshly grilled steak kabobs.
  1. Step 6: Remove from the grill and let the kabobs rest for a few minutes. Garnish with the reserved marinade, chopped parsley, and coarse sea salt.

Expert Tip: The Double Skewer Method

To prevent the meat and vegetables from spinning or rotating when you try to flip them, use two parallel skewers for each kabob. This “ladder” technique locks the ingredients in place, making the kabobs much easier to handle and ensuring both sides get an even, beautiful sear without the frustration of the meat sliding around.

🍽️ How to Serve

  • The Ultimate BBQ Platter: Arrange the kabobs on a large wooden serving board or a white ceramic platter to make the vibrant colors of the peppers and the charred beef pop.
  • Pair with Cheddar and Ranch Pasta Salad: This creamy, crowd-pleasing side provides a cool and savory contrast to the warm, herb-marinated steak. The sharp cheddar and herb-heavy ranch dressing complement the beef perfectly.
  • The Classic Potato Salad Combo: For a truly nostalgic Memorial Day spread, serve these kabobs alongside a hearty Classic Potato Salad. The soft, tangy potatoes are the ideal “comfort food” balance to the lean, grilled tenderloin.
  • Add a Fresh Garnish: Just before your guests dig in, give the entire platter a final sprinkle of freshly chopped Italian parsley and a pinch of coarse sea salt to enhance the flavors and add a professional, “enticing” touch.
  • Sauce on the Side: While these kabobs are incredibly juicy on their own, you can serve them with a small bowl of chimichurri sauce or a balsamic reduction for those who want an extra punch of flavor.
  • Keep it Cold: Serve with a pitcher of iced tea or a crisp, cold lager to balance the smoky flavors from the grill and keep your guests refreshed in the summer heat.

🙋🏽‍♂️ Frequently Asked Questions

What is the best cut of beef to use for Grilled Steak Kabobs?

While we recommend tenderloin for its incredible softness, you can also use top sirloin or New York strip. Just be sure to avoid tough cuts like chuck or round, which require much longer cooking times to become tender and are better suited for slow-cooking.

How long should I marinate the meat for Grilled Steak Kabobs? 

Aim for 30 to 45 minutes at room temperature. Because high-quality cuts are already naturally soft, over-marinating in acidic ingredients can actually break down the fibers too much, resulting in a mushy texture rather than a firm, juicy bite.

What is the ideal internal temperature for Grilled Steak Kabobs?

For a perfect medium-rare, pull them off the heat when they reach 130°F to 135°F. Remember that the internal temperature will continue to rise a few degrees as the platter rests under foil before serving.

Can I assemble Grilled Steak Kabobs in advance?

The skewers can be assembled an hour to two hours before grilling. Keep them refrigerated and covered.

Four metal skewers filled with lightly charred steak kabobs that are being grilled on a gas stove.

🔥 More Amazing Grilled Recipes

Ready to make the best kabobs on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of four metal skewer filled with grilled steak kabobs of chunks of beef tenderloin, vegetables, and mushrooms topped with a garlic and balsamic vinaigrette.
Print Recipe
5 from 2 votes

The Best Grilled Steak Kabobs

These Grilled Steak Kabobs feature melt-in-your-mouth beef tenderloin and vibrant summer vegetables marinated in a savory garlic-herb blend. Perfectly charred and incredibly juicy, they are the ultimate "showstopper" for your Memorial Day weekend grilling.
Prep Time15 minutes
Cook Time15 minutes
Chill time and rest time35 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 3428kcal
Author: Kris Longwell

Equipment

  • Gas, charcoal, or electric grill
  • 4 skewers metal or wooden, see NOTES

Ingredients

For the Marinade

  • ½ cup extra-virgin olive oil
  • ¼ cup Worcestershire sauce
  • ¼ cup balsamic vinegar
  • 4 cloves garlic minced
  • 1 tablespoon rosemary fresh, chopped (1 teaspoon dried)
  • 1 tablespoon thyme fresh, chopped (1 teaspoon dried)
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper

For the Kabobs

  • 2 lbs beef tenderloin cut into 1½-2" chunks, see NOTES
  • 1 red onion cut into wedges
  • 3 bell peppers seeded and cut into ½-2" squares
  • 8 baby bella mushrooms brushed clean, and caps removed
  • 2 tablespoon Italian parsley chopped, for garnish
  • coarse sea salt for serving

Instructions

  • Whisk the marinade ingredients together in a medium bowl. Transfer about a third of it to another bowl (for serving).
    ½ cup extra-virgin olive oil, ¼ cup Worcestershire sauce, ¼ cup balsamic vinegar, 4 cloves garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon smoked paprika, 1 teaspoon Kosher salt, 1 teaspoon black pepper
  • Place the cubed beef in a bowl and pour the marinade (except the reserved) over the meat. Toss to coat the beef completely. Refrigerate for 30 to 45 minutes.
    2 lbs beef tenderloin
  • Thread the meat onto the skewers (see NOTES if using wooden skewers), alternating with the vegetables. Try not to pack them too tightly; leave a small amount of space between components so the heat can circulate and sear all sides of the beef.
    1 red onion, 3 bell peppers, 8 baby bella mushrooms
  • Preheat your grill to HIGH heat.
  • Place the kabobs on the grill for 5 to 7 minutes. Brush the marinade (not the reserved) over the tops of the kabobs. Flip and cook for another 5 to 7 minutes, brushing with the marinade again. Cook until the internal temperature of the meat reaches 135°F for medium.
  • Remove from the grill, and the kabobs rest for a few minutes. Liberally brush the kabobs with the reserved sauce. Garnish with parsley, and serve with coarse sea salt and more of the sauce.
    2 tablespoon Italian parsley, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Wooden Skewers: If you are using wooden or bamboo skewers, be sure to soak them in water for at least 30 minutes before threading. This prevents the wood from burning, charring excessively, or snapping over the high heat of the grill.
  • Choice of Beef: While beef tenderloin provides the ultimate “melt-in-your-mouth” luxury experience, Top Sirloin is a fantastic alternative. It is more budget-friendly, offers a robust, beefy flavor, and has a firm structure that holds up exceptionally well on the grill.
  • Don’t Over-Marinate: Because tenderloin is already a very tender cut, avoid marinating it for longer than 45 minutes. The acidic balsamic vinegar can begin to “cook” the exterior of the meat, which may result in a mushy texture.
  • Resting is Crucial: For the juiciest steak, always allow the kabobs to rest on a warm platter for 5 minutes after they come off the grill. This allows the juices to redistribute so they don’t run out the moment you take your first bite.

Nutrition

Calories: 3428kcal | Carbohydrates: 18g | Protein: 3g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 679mg | Potassium: 620mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3325IU | Vitamin C: 125mg | Calcium: 68mg | Iron: 3mg

NYC-Style Sausage and Peppers

by 6 Comments

Experience the legendary flavors of a Little Italy festival with our NYC-Style Sausage and Peppers, crafted completely from scratch for the ultimate flavor experience. This epic dish features our juicy homemade Italian sausage and caramelized peppers nestled into soft, toasted Italian rolls with a perfect finish of our signature homemade marinara. It’s a “from-scratch” masterpiece that brings the spirit of the street fair right to your backyard!

A close-up view of a NYC-Style Sausage and Peppers in a homemade Italian roll resting in a basket lined with red-checkered wax paper.
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🧅 The Ingredients

This dish relies on a vibrant mix of fresh garden produce and traditional aromatics to perfectly highlight the rich, savory flavors of our homemade components. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Sausage and Peppers on a grey wooden background including a rope of uncooked Italian sausage, onion, bell peppers, Italian rolls, marinara sauce, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Italian Sausage: While we highly recommend using our Homemade Italian Sausage, you can use high-quality store-bought links. Sweet (mild) is the traditional choice for NYC street fairs, but spicy Italian sausage adds a fantastic kick if you prefer some heat.
  • Bell Peppers: Using a mix of red, yellow, and green peppers isn’t just for the beautiful colors; the red and yellow peppers provide a natural sweetness that balances the savory sausage, while the green peppers add a classic, slightly bitter earthiness.
  • Onions: Yellow or white onions are best for this recipe as they caramelize beautifully on the griddle. For a milder, sweeter flavor, you can substitute Vidalia or Walla Walla onions.
  • Vegetable Oil: We use vegetable oil because of its high smoke point, which is perfect for the high heat of an outdoor griddle. Substitution: Canola, grapeseed, or avocado oil also works well.
  • Dried Oregano: This is the “secret” herb that gives the dish its nostalgic street-fair aroma. Note: Rub the dried oregano between your palms before sprinkling it over the peppers to release the essential oils.
  • Marinara Sauce: A “kiss” of our Homemade Marinara creates a jammy, rich glaze that binds the peppers and onions together. Substitution: If you are short on time, a high-quality jarred marinara will work.
  • Italian Rolls: You want a roll that is “soft but sturdy” to hold all the juices without falling apart. Our Homemade Italian Rolls are designed for this, but a high-quality hoagie or sub roll from a local bakery is a great alternative.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Sausage and Peppers

  • Master the Two-Zone Heat: Set one side of your griddle to medium-high for searing the sausage and charring the vegetables, and keep the other side on medium-low. This “safe zone” allows you to finish cooking the sausages through without burning the casings while simmering the peppers in the sauce.
  • Uniform Slicing: Try to slice your peppers and onions into uniform strips (about ¼ inch thick). This ensures that they all soften and caramelize at the same rate, preventing some pieces from turning to mush while others are still crunchy.
  • Create a “Jammy” Sauce: When you add the marinara to the peppers and onions, let it sizzle and reduce on the griddle for a few minutes. You want the sauce to thicken into a rich, “jammy” glaze that clings to the vegetables rather than making the bread soggy.
  • Use the Griddle Dome: If your sausages are beautifully browned but haven’t quite reached an internal temperature of 165°F, toss a splash of water on the griddle and cover the sausages with a metal dome. The steam will finish them perfectly in just a minute or two while keeping them incredibly juicy.
  • The “Hinge” Cut: When slicing your rolls, don’t cut all the way through! Leave a “hinge” on one side to help hold the sausage and that mountain of peppers and onions in place for the mess-free (well, mostly mess-free) first bite.

👩🏼‍🍳 How to Make NYC-Style Sausage and Peppers

An overhead view of a coiled rope of uncooked Italian sausage being seared on a outdoor griddle in a thin layer of oil.
  1. Step 1: Heat the oil on your griddle (or skillet) over medium-high heat and carefully add the sausage. Cook for about 5 minutes, until browned on the bottom.
An overhead view of a coiled rope of Italian sausage that has been seared on an outdoor griddle in a thin layer of hot oil.
  1. Step 2: Carefully flip the sausage over and cook for another 5 minutes.
An overhead view of strips of onion, and colorful strips of bell peppers being sautéed in oil on a large outdoor griddle.
  1. Step 3: Move the sausage to the lower heat side of the griddle (or another skillet over low heat) and add the vegetables. Sauté until softened and lightly charred.
A person using a small ladle to drizzle marinara sauce of the top of sautéed peppers and onions simmering on a large outdoor griddle.
  1. Step 4: Season with salt, pepper, and dried oregano. Drizzle about ¼ cup of marinara sauce over the vegetables and stir until coated.
A person placing a large silver pot over a cooked rope of Italian sausage on a large outdoor griddle.
  1. Step 5: If possible, cover the sausage with a dome. Cook the sausage until an internal temperature of 165°F is reached.
An overhead view of a fully cooked coiled rope of Italian sausage resting on a bed of sautéed strips of onions and bell peppers on an outdoor griddle.
  1. Step 6: Place the sausage on top of the sautéed vegetables. Simmer for a few minutes, allowing the flavors to infuse each other.
A person using a large metal spatula to cut a large link from a fully cooked rope of Italian sausage that is simmering on a bed of sautéed peppers and onions on an outdoor griddle.
  1. Step 7: Use the end of a metal spatula to cut off a link the size of your rolls.
A person using a pair of metal tongs to place sautéed onions and peppers over the top of a cooked link of Italian sausage inside an opened Italian roll.
  1. Step 8: Place the sausage in the opened roll and top with a generous pile of peppers and onions. Serve at once!

Expert Tip: No Griddle? No Problem!

If you don’t have an outdoor griddle, you can achieve the same “street-fair” results using a large cast-iron skillet or a heavy-bottomed Dutch oven on your stovetop. Start by searing the sausages over medium-high heat to develop a deep crust, then remove them and sauté the peppers and onions directly in the flavorful rendered fat.

Once the veggies are soft, stir in the marinara to create that signature jammy glaze, nestle the sausages back into the pan, and cover with a lid for a few minutes to ensure everything is heated through and perfectly tender.

🙋🏽‍♂️ Frequently Asked Questions

What kind of meat is best for Sausage and Peppers?

Sweet Italian links are the classic choice for that authentic street fair flavor, but spicy varieties work beautifully if you want a bit of a kick. Whichever you choose, look for a high fat-to-lean ratio to ensure the links stay juicy during the high-heat cooking process.

Can I make Sausage and Peppers ahead of time?

Absolutely! This dish actually tastes even better the next day as the flavors have more time to meld. Simply store the mixture in an airtight container in the refrigerator and reheat it in a skillet or on the griddle when you’re ready to serve.

Is marinara sauce traditionally used in Sausage and Peppers?

While some regions prefer a “dry” version, the iconic NYC street fair style often includes a small amount of red sauce.

Should I toast the rolls for Sausage and Peppers?

It’s a matter of preference! While many enjoy a soft roll that soaks up the juices, toasting creates a crisp barrier that keeps the bread sturdy.

What are the best ways to use leftover Sausage and Peppers?

Beyond the classic sandwich, the mixture is fantastic tossed with your favorite pasta, folded into a morning frittata, or served over a bed of creamy polenta for a hearty, comforting dinner.

A person holding a large NYC-Style Sausage and Peppers in an Italian roll in the palm of his hand.

🎡 More Classic Street Fair Recipes

Ready to make the best sandwich this side of Little Italy? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon

An overhead view of a NYC-Style Sausage and Peppers nestled into a homemade Italian roll resting in a basket lined with a red-checkered piece of wax paper.
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5 from 4 votes

NYC-Style Sausage and Peppers

Bring the iconic NYC street fair experience home with this authentic Sausage and Peppers recipe! While we love using our homemade sausage and rolls—which are great to prepare ahead of time—high-quality store-bought versions work perfectly too. It's a flavorful and juicy masterpiece that's sure to be a hit at your next cookout!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Lunch / Dinner
Cuisine: Italian / American
Servings: 4
Calories: 465kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 tablespoon vegetable oil plus more, as needed
  • 2 lbs Italian sausage sweet, 5 to 6 links, or one "rope"
  • 1 large yellow onion cut into thin strips
  • 3 bell peppers seeded and cut into strips
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ cup marinara sauce
  • 4 Italian rolls

Instructions

  • Set up a 2-zone heat area on your griddle (one medium-high heat and the other low heat). Drizzle the oil (2 tbsp) over the hot zone.
    2 tablespoon vegetable oil
  • Place the sausage in the oil and let it sear until browned on the bottom, about 5 minutes. Carefully flip the sausage and sear for another 5 minutes. At this point, the sausage should be browned all over, but not completely cooked through. Move the sausage to the lower heat zone. If you have a cook dome, cover the sausage with it. See NOTES.
    2 lbs Italian sausage
  • Add the onions to the hot zone (add a little more oil if needed). Sauté for 2 minutes, stirring with metal tongs often. Add the peppers and continue to cook and stir until soft and starting to char and caramelize, about another 5 minutes.
    1 large yellow onion, 3 bell peppers
  • Sprinkle the peppers and onions with the salt, pepper, and oregano. Then drizzle enough of the marinara over the vegetables just to coat them when stirred (don't oversauce!). Stir for another minute.
    ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, ½ cup marinara sauce
  • Use a large spatula to place the sausage on top of the peppers and onions. Let them cook together for another few minutes.
  • If desired, toast your split open rolls on the griddle until lightly browned.
    4 Italian rolls
  • If you are using "rope" sausage, use your spatula to cut links the size of your rolls.
  • Place a sausage link in each roll and top with a generous pile of peppers and onions. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • No Griddle? No Problem! If you don’t have an outdoor griddle, you can make this easily on your stovetop. Use a large cast-iron skillet or a heavy-bottomed pan. Sear the sausages first to get a good crust, set them aside, and then sauté your peppers and onions in the flavorful rendered fat before combining everything at the end.
  • No Cook Dome? If you don’t have a professional metal basting cover, you can use a large stainless steel mixing bowl or even a lid from a large stockpot. The goal is simply to trap the steam and heat to ensure the sausage reaches an internal temperature of 165°F without over-browning the outside. If this isn’t possible, don’t worry, you’ll still have amazing sausage (just don’t let it burn on the griddle before it reaches the necessary internal temperature. 
  • Prep Ahead: To make things easy on the day of your cookout, you can prepare the Homemade Italian Sausage and Homemade Italian Rolls a day or two in advance. However, if you’re short on time, high-quality store-bought versions are a perfectly delicious substitute!
  • The “Jammy” Finish: When adding the marinara, start with a small amount. You want the sauce to reduce on the hot surface until it becomes a thick, “jammy” glaze that clings to the peppers and onions rather than a thin sauce that might make your rolls soggy.
  • The “Hinge” Cut: When slicing your rolls, try not to cut all the way through. Leaving a “hinge” on one side helps keep the sausage and the mountain of peppers and onions tucked securely inside the bread.

Nutrition

Calories: 465kcal | Carbohydrates: 12g | Protein: 34g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 172mg | Sodium: 687mg | Potassium: 911mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2929IU | Vitamin C: 124mg | Calcium: 61mg | Iron: 3mg

Homemade Italian Sausage (NYC Street Fair-Style)

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There’s nothing quite like the legendary aroma of an NYC street fair, and today we’re bringing that magic home with our authentic, from-scratch Italian sausage. We’re walking you through every step—from the perfect grind and seasoning to achieving that world-class “snap” on the griddle—to ensure your next cookout is truly epic and will take your sausage and peppers to the next level!

An overhead view of a circular rope of homemade Italian sausage the has been cooked and seared and is resting on a wooden cutting board and is surround by small bowls of seasonings.
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🐖 The Ingredients

This recipe relies on a perfect balance of traditional aromatics and classic seasonings to capture the unmistakable essence of an authentic NYC street festival. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Homemade Italian Sausage on a grey wooden background including cubed pork butt, natural sausage casings, garlic, sugar, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork Butt: Also known as Boston Butt or Pork Shoulder, this is the ideal cut because of its natural 70/30 lean-to-fat ratio. If your cut looks particularly lean, you can ask your butcher for a small amount of pork fatback to grind in; otherwise, the standard shoulder is perfect.
  • Fennel Seed: This is the signature flavor of Italian sausage. If you prefer a less “textured” sausage, you can use ground fennel, but whole crushed seeds provide that authentic street-fair look.
  • Fresh Garlic: Use fresh cloves and crush them into a paste for the most pungent, traditional flavor. While garlic powder can be used in a pinch (use 1 teaspoon for every 3 cloves), it won’t have the same “bite” as fresh.
  • Dry White Wine: A dry wine adds acidity and helps the meat “bind” together. Substitution: If you prefer not to use alcohol, you can substitute it with an equal amount of ice-cold water.
  • Fresh Italian Parsley: Flat-leaf Italian parsley is preferred over curly parsley for its robust flavor and tender texture.
  • Sugar: A small amount of granulated sugar doesn’t make the sausage sweet; instead, it balances the salt and helps the casing caramelize and brown beautifully on the griddle.
  • Kosher Salt: We recommend Kosher salt for its clean flavor and coarse grains. Substitution: If using fine table salt, reduce the amount by half to avoid over-salting.
  • Natural Hog Casings: These provide the classic “snap.” If you cannot find natural casings, collagen casings are an alternative, though they won’t have the same traditional texture or flavor.

⚙️ Important Tools and Substitutions

  • Sturdy Meat Grinder: A powerful grinder is essential for achieving a clean, coarse grind without “smearing” the fat. Always remember to chill the grinder head and blades in the freezer before use.
    • Substitution: If you don’t have a grinder, you can ask your butcher to coarse-grind a whole pork butt for you on a single-pass setting.
  • LEM 5 lb Sausage Stuffer: A dedicated vertical crank stuffer like the LEM provides consistent pressure and prevents air pockets much better than a grinder attachment.
    • Substitution: You can use the stuffing attachment that comes with many stand mixers or meat grinders, though it may require a bit more patience and a second set of hands to manage the speed.
  • Sausage Pricker: This specialized tool features tiny, sharp needles designed to pop air bubbles without tearing the casing. This is the secret to preventing your sausages from bursting on the grill.
    • Substitution: A clean, sterilized sewing needle or a very thin toothpick can be used in a pinch.
  • Blackstone Outdoor Griddle: The large, flat surface of a Blackstone is ideal for searing long “rope” sausages and sautéing a mountain of peppers and onions all at once.
    • Substitution: A large cast-iron skillet or a heavy-bottomed griddle pan on your stovetop will work perfectly for smaller batches—just be sure to cook in stages to avoid crowding the pan.

👨‍🍳 How to Make Homemade Italian Sausage

Pork butt being processed and ground through an electric grinder into a large glass bowl.
  1. Step 1: Cube the meat, chill it along with the grinder parts) until very cold, then grind through the coarse plate into a bowl.
A person pouring white wine from a small carafe into a large glass bowl filled with ground pork butt, Italian parsley, and other Italian sausage seasonings.
  1. Step 2: Add the remaining ingredients (except the casings) and mix with your hands to combine.
Season pork butt being ground and extruded from an electric grinder into a large ceramic bowl.
  1. Step 3: Pass the mixture through the coarse plate again.
A person using his gloved hands to mix an Italian sausage meat mixture in a large ceramic bowl on a wooden cutting board.
  1. Step 4: Mix the meat by hand for 5 minutes.
A person scrunching a long hog casing onto a tube that is attached to a metal canister used for stuffing sausage.
  1. Step 5: After rinsing the casings and soaking them (in warm water), scrunch them onto the tube of the sausage stuffer.
A person using his hands to help guide Italian sausage that is being cranked from a sausage stuffer canister into one long rope that he is shaping into a circular formation.
  1. Step 6: Crank enough sausage filling until it reaches the end of the tube, tie the end of the casing into a knot, and continue cranking and filling, guiding as you go, to the desired length of sausage (rope or links).
A person using a sausage pricker to pop visible air pockets out of freshly stuffed Italian sausage link on a metal sheet pan.
  1. Step 7: Use a sausage pricker (or sharp needle) to pop any visible air pockets. Chill uncovered overnight (this is important!
A person using a large spatula to lift up a rope of Italian sausage that is being cooked on an outdoor griddle.
  1. Step 8: Cook on a griddle in a little oil until browned all over, and an internal temperature of 165°F is reached.

🙋🏽‍♂️ Frequently Asked Questions

What is the difference between sweet and hot homemade Italian sausage?

The primary distinction lies in the spice blend. The sweet version focuses on the aromatic combination of fennel and garlic, while the spicy variety incorporates a generous amount of crushed red pepper flakes and occasionally cayenne or paprika to provide heat and a deeper red color.

Can I freeze my homemade Italian sausage after it has been stuffed?

Absolutely! These links freeze exceptionally well. To maintain the best quality, wrap them tightly in plastic wrap or use a vacuum sealer to prevent freezer burn, and they will stay fresh for up to three months.

Why does my homemade Italian sausage crumble or fall apart when I slice it?

This is usually a sign that the meat wasn’t mixed long enough to develop a proper “bind.” Mixing the ground pork with the chilled liquid until it becomes tacky and sticky ensures the proteins bond together, resulting in a juicy, cohesive link that holds its shape.

Do I have to use natural hog casings for homemade Italian sausage?

While natural casings are the secret to that iconic street-fair “snap,” you can certainly enjoy the flavor without them. You can form the seasoned meat into breakfast-style patties or use it loose in your favorite pasta sauces, lasagnas, or stuffed pepper recipes.

How long should I let my homemade Italian sausage rest before cooking?

For the best results, let the links sit uncovered in the refrigerator for at least four hours or ideally overnight. This allows the flavors to meld and helps the exterior dry out slightly, which is essential for achieving a crisp, browned finish on the griddle.

A straight-on view of a circular rope of homemade Italian sausage that has been seared and cooked and is resting on a wooden cutting board with small bowls of seasoning and Italian parsley nearby.

🗽 More Classic NYC Recipes

Ready to make the best Italian sausage this side of Little Italy, NYC? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a circular rope of homemade Italian sausage the has been cooked and seared and is resting on a wooden cutting board.
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5 from 1 vote

Homemade Italian Sausage (NYC Street Fair-Style)

Bring the legendary flavor of an NYC street fair to your own backyard with this authentic, from-scratch Sweet Italian Sausage. Perfectly balanced with toasted fennel, fresh garlic, and a splash of white wine, these juicy links deliver that world-class "snap" and "Old Country" taste that is truly off-the-charts delicious!
Prep Time15 minutes
Cook Time15 minutes
Grind, chill, and rest time12 hours
Total Time12 hours 30 minutes
Course: Sausage – Entree or Sandwich
Cuisine: Italian / American
Servings: 12
Calories: 270kcal
Author: Kris Longwell

Equipment

Ingredients

  • natural hog casings 32-35mm, pre-tubed
  • 5 lbs pork butt aka Boston Butt, cut into 1-inch cubes
  • 6 cloves garlic crushed
  • 2½ tablespoon Kosher salt
  • 2½ tablespoon fennel seeds
  • 1 tablespoon sugar
  • 1 tablespoon black pepper
  • ¼ cup Italian parsley chopped
  • ½ cup white wine dry
  • vegetable oil for cooking the sausage

Instructions

  • Carefully push the casing off the tubing in a colander in the sink. with cool running tap water. Find the end of the casing, open it up, and run water down it, pushing the water through the casing until it's been completely rinsed inside and out. Place the casings in a bowl and cover with lukewarm water while you prepare the sausage filling.
    natural hog casings
  • Place the cubed pork and the parts of your meat grinder (auger, blade, and coarse grinding plate) in the freezer for 30 minutes.
    5 lbs pork butt
  • Grind the chilled pork through the coarse plate into a chilled bowl.
  • Add the crushed garlic, salt, fennel, sugar, pepper, parsley, and wine to the pork. Mix with your hands until combined. Pass the seasoned through the grinder again with the coarse plate into a bowl. Hand mix for 3 to 5 minutes until the meat becomes "tacky" and sticky. It should stay in the palm of your hand when you turn your hand palm-side down.
    6 cloves garlic, 2½ tablespoon Kosher salt, 2½ tablespoon fennel seeds, 1 tablespoon sugar, 1 tablespoon black pepper, ¼ cup Italian parsley, ½ cup white wine
  • Place the meat into the canister/cylinder one handful at a time, pressing down gently as you proceed to remove any air pockets.
  • Add the largest tube to your sausage stuffer and lubricate it (and the counter) with a few splashes of water. Find the end of the casing, and begin scrunching it onto the tube. Continue doing this until all of the casing is on the tube (this takes a little practice, but you'll get the hang of it).
  • Crank the meat until it reaches the tip of the tube, then stretch the end of the casing and tie it off in a tight knot. Begin cranking again and stuff into one long rope, whatever your desired length is. Guide the links with your hands as the sausage is being cranked into the casings. Tie off the end of the casing into another tight knot. If desired, pinch and twist into 6-inch links (twist the first one forward, the second one backward to lock them).
  • Use your 3-prong pricker to pop any visible air bubbles you see under the casing. Place the sausage ropes (in a circle) on a baking sheet and refrigerate (uncovered) for 4 hours, or better, overnight.
  • Turn your griddle to medium-high heat. Add a couple of tablespoons of oil and heat until shimmering. Add the sausage and cook until browning on the underside. Use a couple of spatulas and/or tongs to flip the sausage over. Continue cooking until nicely browned and an internal temperature of 165°F is reached. Removed from the griddle. The sausage is ready to be served!
    vegetable oil

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Keep it Cold: For the best texture, place your cubed pork and all your metal grinder parts (auger, blade, and plate) in the freezer for about 30 minutes before you start. This prevents the fat from melting and ensures a clean, coarse grind.
  • The “Bind” is Key: Don’t rush the mixing process. Mixing the meat for a full 5 minutes until it becomes “tacky” and sticky is what ensures a juicy sausage that won’t crumble when sliced.
  • The Secret to the “Snap”: For that authentic street-fair texture, let the stuffed sausages rest on a sheet pan in the refrigerator, uncovered, for at least 4 hours or ideally overnight. This dries the casing slightly, which creates that world-class snap when bitten into.
  • Two-Person Job: If possible, have a partner help with the stuffing process. One person can focus on turning the crank at a steady pace while the other guides the casing to ensure it fills evenly without bursting.
  • Safe Cooking: Always cook your sausage until the internal temperature reaches 165°F. Using a metal dome on the Blackstone helps the center reach temperature while keeping the outside perfectly seared and juicy.

Nutrition

Calories: 270kcal | Carbohydrates: 3g | Protein: 36g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1579mg | Potassium: 689mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg

Classic Lomo Saltado (Peruvian Steak and Potatoes Stir-Fry)

by 2 Comments

Classic Lomo Saltado is the ultimate Peruvian comfort food, representing a stunning fusion of Chinese stir-fry techniques and bold Latin American ingredients. By searing tender beef strips and tossing them with vibrant vegetables and our signature garlic steak fries, we’ve captured the heart of this traditional dish in a way that is both approachable and incredibly delicious. Serve it with Peruvian Garlic Rice for the perfect meal!

An overhead view of a serving of Classic Lomo Saltado, Peruvian Steak and Potatoes Stir-Fry, on a black dinner plate with a mound of Peruvian Garlic Rice on the plate as well.
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🥩 The Ingredients

This iconic dish relies on a vibrant harmony of fresh produce, tender protein, and a signature blend of savory and tangy staples that perfectly bridge the gap between Asian and Latin American flavors. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Classic Lomo Saltado on a grey wooden background including beef tenderloin, pepper paste, roma tomatoes, red onion, potato wedges, garlic, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • Beef Tenderloin or Sirloin: For the most tender results, we recommend beef tenderloin; however, a high-quality sirloin or even ribeye works beautifully. The key is to slice it against the grain into uniform strips so it sears quickly without becoming chewy.
  • Aji Amarillo: Often called the “soul” of Peruvian cooking, these yellow chilies have a unique, fruity heat. If you can’t find them fresh or frozen at a local Latin market, a tablespoon of Aji Amarillo paste is a perfect and widely available substitute.
  • Red Wine Vinegar: This is the secret to that signature “tang” in the sauce. It deglazes the pan and balances the richness of the beef and soy sauce. Soy Sauce (Sillao): This brings the “Chifa” (Chinese-Peruvian) influence to the dish. Use a high-quality soy sauce to ensure a deep, savory umami flavor.
  • Garlic Steak Fries: While traditional recipes often use standard fries, our thick-cut, garlic-infused steak fries are the perfect vessel for soaking up the savory pan sauce.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Lomo Saltado

  • The Smoking Hot Pan: You want your wok or skillet to be screaming hot before the beef hits the oil. This ensures a dark, caramelized sear on the outside without overcooking the center.
  • Don’t Crowd the Pan: If you add too much beef at once, the temperature of the pan will drop, and the meat will steam instead of sear. Work in batches if necessary!
  • Prep Everything First: This is a “fast” cook. Have your sauce mixed and your vegetables chopped before you turn on the heat, as the entire stir-fry process takes less than 10 minutes.
  • The 30-Second Rule: Only toss the fries in the wok at the very end for about 30 seconds. This allows them to get coated in the “jugo” (sauce) while maintaining their crispy exterior.
  • The Perfect Rice Dome: Use a small, lightly oiled bowl to mold your Peruvian Garlic Rice. It creates a beautiful presentation that makes the dish look like it came straight from a high-end bistro in Lima.

👩🏼‍🍳 How To Prepare Classic Lomo Saltado

A person using two large wooden spoons to toss potato wedges in a glass bowl with vegetable oil, salt, and pepper.
  1. Step 1: Cut the potatoes into wedges and then toss them in a bowl with oil, salt, and pepper. Bake for 30 minutes at 450°F until crispy, flipping halfway through.
A person sprinkling minced garlic over bake steak fries that are on a silicone mat on a baking pan.
  1. Step 2: Toss the hot fries with 2 minced cloves of garlic.
A wok that is filled with chunks of beef tenderloin that are being stir-fried in hot oil.
  1. Step 3: Heat the oil over HIGH in your wok (or skillet) and sear the beef until just browned, about 1 to 2 minutes. Remove from the wok and set aside.
A person pouring aji amarillos paste from a small white bowl into a wok that is filled with wedges of red onion.
  1. Step 4: Add the onion and paste and stir-fry for 1 minute.
A person transferring quartered Roma tomatoes into a wok that is filled with red onion wedges, garlic, and pepper paste being stir-fried.
  1. Step 5: Stir in the tomatoes and seared beef.
A person pouring Peruvian soy sauce from one bowl and red wine vinegar from another bowl into a wok that is filled with pieces of beef tenderloin and vegetables that are being stir-fried.
  1. Step 6: Add the soy sauce, vinegar, and cumin. Toss and simmer for a minute or so.
A person transferring crispy steak fries from a white bowl into a large wok filled with simmering Classic Lomo Saltado.
  1. Step 7: Just before serving, stir in most of the potatoes. Save a few for plating.
An overhead view of a serving of Classic Lomo Saltado, Peruvian Steak and Potatoes Stir-Fry, on a black dinner plate with a mound of Peruvian Garlic Rice on the plate as well.
  1. Step 8: Serve at once with Peruvian Garlic Rice and extra fries on the side. Be sure to pour extra sauce over the top of the dish.

Expert Tip

Since fresh Aji Amarillo peppers can be difficult to find locally, we highly recommend ordering a jar of Aji Amarillo paste online; just two or three tablespoons of this “liquid gold” delivers the authentic, fruity heat and vibrant color that is essential to the soul of this dish.

🙋🏽‍♂️ Frequently Asked Questions

What is the best cut of beef for Classic Lomo Saltado?

Tenderloin is the premium choice for its buttery texture, though sirloin is a more traditional and budget-friendly option that still delivers excellent flavor when sliced thinly.

Can I make Classic Lomo Saltado without a wok?

Absolutely, a large heavy-bottomed stainless steel or cast-iron skillet works perfectly as long as you allow it to get hot enough to properly sear the meat.

Is Classic Lomo Saltado supposed to be spicy?

While the Aji Amarillo chili provides a distinct flavor and a mild kick, the heat level is generally quite manageable and can be adjusted by removing the seeds or using less paste.

Why are the potatoes served inside the Classic Lomo Saltado?

This unique tradition allows the fries to act as a sponge, soaking up the delicious vinegar and soy-based sauce, creating a wonderful contrast of textures in every bite.

An overhead view of a wok that is filled with freshly prepared Classic Lomo Saltado, Peruvian Steak and Potatoes Stir-fry.

🌎 More Amazing Recipes from Around the World

Ready to make the best meat and potatoes dish this side of Lima? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a serving of Classic Lomo Saltado, Peruvian Steak and Potatoes Stir-Fry, on a black dinner plate with a mound of Peruvian Garlic Rice on the plate as well.
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5 from 1 vote

Classic Lomo Saltado (Peruvian Beef and Potatoes Stir-Fry)

This Classic Lomo Saltado is a vibrant Peruvian stir-fry featuring tender seared beef, red onions, and tomatoes tossed with crispy garlic steak fries. Served with a side of fluffy garlic rice, it’s a bold, savory meal that brings the best of Peruvian "Chifa" flavors right to your kitchen!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entree
Cuisine: Peruvian
Servings: 4
Calories: 465kcal
Author: Kris Longwell

Equipment

  • Wok or large sturdy skillet

Ingredients

Getting Started – Garlic Rice and Steak Fried

  • Peruvian Garlic Rice
  • 3 medium Russet potatoes sliced into wedges (not too thick, about ¼-inch)
  • 3 tablespoon vegetable oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 3 cloves garlic

For the Lomo Saltado

  • ¼ cup soy sauce preferably Peruvian
  • 3 tablespoon red wine vinegar
  • 1 teaspoon cumin ground
  • 2 tablespoon vegetable oil
  • 1½ lbs beef tenderloin cut into 1-inch strips, or sirloin
  • 1 large red onion sliced into wedges
  • 2 tablespoon Aji Amarillo paste 3 tablespoon for a little more heat
  • 3 cloves garlic minced
  • 3 Roma tomatoes cut into wedges
  • ¼ cup cilantro fresh, chopped, for garnish

Instructions

Before You Stir-Fry

  • Prepare the Garlic Rice (while it's cooking, prepare the skeak fries)
    Peruvian Garlic Rice
  • Preheat your oven to 450°F.
  • Place the potato wedges in a bowl and toss them with the oil, salt, and pepper. Spread onto a baking pan lined with parchment paper or a silicone mat.
    3 medium Russet potatoes, 3 tablespoon vegetable oil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Bake for 30 minutes, carefully flipping them halfway through. They should be lightly browned and crispy on the edges. Place the hot potatoes back into the bowl and immediately toss them with the garlic. Set aside.
    3 cloves garlic

Prepare the Lomo Saltado (Be sure you have everything prepped)

  • In a small bowl, combine the soy sauce, red wine vinegar, and cumin. Set aside.
    ¼ cup soy sauce, 3 tablespoon red wine vinegar, 1 teaspoon cumin
  • Heat the oil over HIGH heat in a wok or sturdy, large skillet. Once the oil is shimmering, add the beef. Stir fry it until it is browned all over, but not fully cooked, about 1 to 2 minutes. Use a slotted spoon to remove the beef onto a platter. Set aside.
    2 tablespoon vegetable oil, 1½ lbs beef tenderloin
  • Add the onion and Aji Amarillo paste to the wok. Stir-fry for about 1 minute. Add the garlic and stir-fry for another 30 seconds.
    1 large red onion, 2 tablespoon Aji Amarillo paste, 3 cloves garlic
  • Add the tomatoes and beef (with collected juices) into the wok. Stir-fry for a minute or two.
    3 Roma tomatoes
  • Pour in the soy/vinegar mixture and cook for another minute. Gently stir in the steak fries and toss until coated.
  • Remove from the heat and serve at once, garnished with chopped fresh cilantro.
    ¼ cup cilantro

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • High Heat is Essential: Ensure your pan is smoking hot to get that authentic charred flavor on the beef and onions.
  • The Fries: Bake your fries until they are extra crispy so they can stand up to being tossed in the sauce at the end.
  • The Sauce: Don’t skip the cumin; it provides the warm, earthy undertone that defines the flavor profile of the dish.
  • Serving: Serve immediately! This dish is at its absolute best when the beef is hot, and the fries have just been kissed by the sauce.

Nutrition

Calories: 465kcal | Carbohydrates: 38g | Protein: 18g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1407mg | Potassium: 917mg | Fiber: 3g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 2mg

Peruvian Garlic Rice

by 3 Comments

If you’ve ever wondered why restaurant rice tastes so much better than the standard stovetop version at home, the secret is this authentic Peruvian Garlic Rice (Arroz con Ajo). By toasting the grains with fragrant, golden garlic before simmering, we’ve created a side dish so fluffy and savory that it’s the absolute must-have companion for soaking up every drop of that delicious Lomo Saltado (Peruvian Beef Stir-Fry) sauce.

An overhead view of a large bowl filled with Peruvian Garlic Rice and garnished with a sprig of fresh cilantro.
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🍚 The Ingredients

By combining fragrant Jasmine rice with plenty of sautéed garlic and a rich, savory broth, you transform simple pantry staples into a fluffy, restaurant-quality masterpiece. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Peruvian Garlic Rice on a grey wooden background including Jasmine rice, chicken broth, oil, garlic, and salt.

📝 Ingredient Notes and Substitutions

  • Jasmine Rice: We love using Jasmine rice for its beautiful floral aroma and slightly buttery flavor, but any high-quality long-grain white rice will work perfectly. Just be sure to rinse it thoroughly until the water runs clear to ensure those grains stay fluffy and separate!
  • Fresh Garlic: For the most authentic flavor, fresh is a must. While jarred minced garlic is a time-saver, freshly minced cloves provide that pungent, savory “bite” that defines this dish.
  • Chicken or Vegetable Broth: While traditional Arroz con Ajo is often made with water, using a high-quality chicken or vegetable broth is a “Loon-level” secret that adds a deep, savory richness. If you prefer a cleaner, more traditional taste, water works beautifully as well.
  • Neutral Oil: Use an oil with a high smoke point, like vegetable, canola, or grapeseed oil. This allows you to “toast” the rice and sauté the garlic without the oil burning or adding an overpowering flavor.
  • Salt: Don’t be shy with the salt! It is essential for drawing out the sweetness of the toasted garlic and making the flavors of the rice pop. If you are using a salted broth, you may want to taste the liquid before adding the full amount of extra salt.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥Tips and Tricks for Perfect Peruvian Garlic Rice

  • Rinse for Success: Always rinse your rice in a fine-mesh sieve under cold water until the water runs completely clear. This removes the surface starch, which is the #1 secret to achieving perfectly separate, non-sticky grains.
  • Watch the Garlic: Keep a close eye on your garlic while sautéing! You want it to be fragrant and a pale golden blonde. If it turns dark brown or black, it will become bitter and ruin the delicate flavor of the rice.
  • The “Toast” is Key: Don’t skip the step of sautéing the dry rice in the garlic oil for a few minutes. This “toasting” phase coats every grain in fat, which helps them stay individual and adds a wonderful nutty depth to the final dish.
  • Hands Off the Lid: It’s tempting to peek, but resist the urge! Lifting the lid lets out the precious steam needed to cook the rice evenly. Trust the timer and let the steam do its magic.
  • The Power of the Rest: Once the timer goes off, let the rice sit covered and undisturbed for at least 5 to 10 minutes. This “resting” period allows the moisture to redistribute, making the rice much easier to fluff and preventing it from being gummy.
  • The Restaurant Look: For that classic presentation, pack the finished rice into a small bowl or ramekin and invert it onto your plate. It creates a beautiful, clean dome that looks professional and provides the perfect “anchor” for your Lomo Saltado!

👩🏼‍🍳 How to Make Peruvian Garlic Rice

A person using his hand to hold back Jasmine rice that has been rinsed with water in a glass bowl while the water drains into a kitchen sink.
  1. Step 1: Place the rice in a bowl and cover with cool water. Swirl the rice and then drain it into the sink (with your hand). Repeat two more times. Drain into a colander.
A silver saucepan on a stovetop containing minced garlic that is being sautéed in olive oil.
  1. Step 2: Heat the oil over medium heat in a medium saucepan. Sauté the garlic until aromatic and soft, about 2 minutes.
A person using a large wooden spoon to cook Jasmine rice in oil in a silver saucepan on a stove.
  1. Step 3: Stir in the rinsed rice and cook, stirring often, until toasty, about 5 minutes.
A person pouring chicken broth from a glass measuring cup into a saucepan filled with toasted Jasmine rice.
  1. Step 4: Stir in the broth and salt. Bring to a boil (scrape down rice from the sides of the pan).
A person placing a clear lid onto a saucepan filled with simmering broth and Jasmine rice.
  1. Step 5: Cover, reduce the heat to LOW, and cook for 18 minutes. Leave the lid on for another 5 minutes.
A person using a fork to fluff freshly prepared Peruvian garlic rice in a silver saucepan.
  1. Step 6: Fluff with a fork and serve at once.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Peruvian Garlic Rice in a rice cooker?

Yes, simply sauté the aromatics in a pan first, then transfer them along with the toasted grains and liquid into your machine to finish the cooking process as you normally would.

Why is my Peruvian Garlic Rice sticky instead of fluffy?

This usually happens if the grains weren’t rinsed thoroughly to remove excess starch or if the lid was lifted too often during the simmering stage, which disrupts the essential steaming process.

How long does Peruvian Garlic Rice stay fresh in the refrigerator?

When stored in an airtight container, it will remain delicious for up to four or five days, making it an excellent option for meal prep throughout the week.

Can I use brown rice for this Peruvian Garlic Rice recipe?

While you can certainly use whole grains, you will need to increase the amount of liquid and significantly extend the simmering time to ensure the texture is tender and fully cooked.

A close-up view of Peruvian Garlic Rice that has been molded into a small dome and is resting on a black dinner plate next to a serving of Peruvian Beef and Potato Stir-Fry.

🍛 More Amazing Rice Recipes

Ready to make the best rice this side of Peru? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of Peruvian Garlic Rice that has been molded into a small dome and is resting on a black dinner plate next to a serving of Peruvian Beef and Potato Stir-Fry.
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Peruvian Garlic Rice (Arroz con Ajo)

This authentic Peruvian Garlic Rice (Arroz con Ajo) is the ultimate side dish, featuring fragrant Jasmine rice toasted with golden garlic and simmered in savory broth. Perfectly fluffy and aromatic, it’s the essential companion for soaking up every drop of delicious sauce from your Lomo Saltado!
Prep Time10 minutes
Cook Time20 minutes
Resting time10 minutes
Total Time40 minutes
Course: Side
Cuisine: Peruvian
Servings: 8
Calories: 176kcal
Author: Kris Longwell

Equipment

  • 1 bowl and colander for rinsing the rice
  • 1 medium saucepan with lid

Ingredients

  • 2 cups Jasmine rice or long-grain white rice
  • 2 tablespoon vegetable oil
  • 4 cloves garlic finely minced
  • 3 cups chicken broth or veggie broth, or water
  • 1½ teaspoon Kosher salt

Instructions

  • Place the rice in a medium bowl and cover it with cool tap water. Use your hands to swish the rice around in the water. The water will become cloudy as you do this (this is the starch being released). Cup your hand on the side of the bowl and let the water drain out, holding the rice in the bowl with your hand. Repeat this process two more times, or until the water no longer turns cloudy. Transfer the rice to a colander and give it one more rinse. Set aside.
    2 cups Jasmine rice
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and sauté until aromatic and soft, about 2 minutes. Add the drained rice to the pan and stir constantly for 3 to 5 minutes until the rice smells toasty, the grains have turned from translucent to a toasty white.
    2 tablespoon vegetable oil, 4 cloves garlic
  • Stir in the broth (or water) and salt. Bring to a boil, and then lower the heat to LOW, cover, and let the rice cook for 17 to 18 minutes. Turn the heat off and let the rice stay in the pan (covered) for another 5 to 10 minutes.
    3 cups chicken broth, 1½ teaspoon Kosher salt
  • Remove the lid and fluff the rice gently with a fork. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Rinse Thoroughly: This is the most important step for fluffy rice! Rinse the grains in a fine-mesh sieve under cold water until the water runs completely clear to remove excess starch.
  • Watch the Garlic: Sauté the garlic only until it is fragrant and a pale golden blonde. If it turns dark brown or burnt, it will become bitter and affect the flavor of the entire batch.
  • The “No-Peeking” Rule: Do not lift the lid during the simmering or resting stages. The trapped steam is what finishes the cooking process and ensures the grains are tender and separate.
  • The Rest Period: Letting the rice sit covered for 5–10 minutes after turning off the heat is the secret to perfect texture. It allows the moisture to redistribute so the rice fluffs easily without becoming gummy.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of water or broth and microwave or heat on the stovetop until steaming.
  • The Classic Presentation: For a professional restaurant look, pack the warm rice into a small bowl or ramekin and invert it onto the plate to create a perfect, clean dome.

Nutrition

Calories: 176kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 766mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 0.5mg

The Best Southern Chicken Fried Chicken with Cream Gravy

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If you’re a fan of classic Southern chicken fried steak, you’re going to absolutely love this golden, crispy chicken fried chicken. It’s a tender, juicy comfort food staple that features a perfectly seasoned, “craggy” crust in every bite. This dish is amazing served with classic sides like fried okra and buttery mashed potatoes for the ultimate home-cooked meal.

A person pouring cream gravy over a cutlet of Southern chicken fried chicken on a white dinner plate with fried okra.
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🥛 The Ingredients

A blend of traditional pantry spices and a classic buttermilk wash combine to create a deeply flavorful, extra-crispy coating for these tender, boneless breasts. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Southern Chicken Fried Chicken on a grey wooden background including thin chicken breast, flour, an egg, buttermilk, oil, seasonings, and cream gravy.

📝 Ingredient Notes and Substitutions

  • Chicken: Use boneless, skinless breasts pounded to a uniform ½-inch thickness to ensure they cook quickly and evenly; you can also use boneless skinless thighs if you prefer darker, juicier meat.
  • Buttermilk: If you don’t have buttermilk on hand, you can make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk and letting it sit for five minutes.
  • Flour: All-purpose flour provides the best structure for the crust, but you can swap in a 1:1 gluten-free flour blend if needed.
  • Spices: Smoked paprika adds a lovely depth of flavor, but regular sweet paprika works too; feel free to adjust the cayenne pepper to control the level of heat.
  • Hot Sauce: This is used to add a subtle “zing” and acidity to the dredge, rather than heat; any vinegar-based sauce, such as Frank’s or Louisiana-style, works great.
  • Vegetable Oil: This is ideal for its high smoke point and neutral flavor, but canola oil or peanut oil are also excellent choices for frying.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Chicken Fried Chicken

  • Pound the Chicken Evenly: Don’t skip the step of pounding the chicken to a uniform ½-inch thickness. This breaks down the fibers for a “fork-tender” result and ensures the chicken cooks through at the same time the breading reaches golden-brown perfection.
  • The “Craggy” Crust Secret: For those extra-crispy bits that catch the gravy, drizzle a few tablespoons of your buttermilk mixture into the dry flour and toss it with a fork before dredging. This creates small clumps that stick to the chicken and fry up into a beautiful, textured crust.
  • Let the Breading Set: Once the chicken is breaded, let it rest on a wire rack for about 10–15 minutes before frying. This “dries” the coating slightly, helping it adhere to the meat so it doesn’t fall off in the skillet.
  • Maintain Your Oil Temp: Use a kitchen thermometer to keep your oil at a steady 350°F. If the oil is too cold, the breading will absorb grease and become soggy; if it’s too hot, the outside will burn before the chicken is cooked through.
  • Don’t Overcrowd the Pan: Fry the chicken in batches if necessary. Adding too many pieces at once will drop the oil temperature significantly, leading to oily, limp breading.
  • Use a Wire Rack for Cooling: Instead of placing the finished chicken on paper towels—which can trap steam and make the bottom soggy—place them on a wire cooling rack set over a baking sheet. This allows air to circulate and keeps the crust crispy on all sides.

👩🏼‍🍳 How to Prep for Chicken Fried Chicken

A person using a small whisk to mix an egg and hot sauce into buttermilk in a round baking pan.
  1. Step 1: In a shallow pan, whisk the buttermilk, egg, and hot sauce together.
A person holding a small white bowl with cayenne pepper in it in one hand and a small white bowl with more seasonings in his other hand both over a baking pan filled with flour and black pepper.
  1. Step 2: In a second shallow pan, combine the flour with the salt, pepper, onion powder, garlic powder, paprika, and cayenne pepper.
A person using a tablespoon to drizzle wet fried chicken batter into a baking pan filled with seasoned flour.
  1. Step 3: Drizzle three tablespoons of the wet mixture into the dry mixture and gently toss with a fork.
A person dredging a thin floured chicken cutlet through a wet fried chicken batter in a round baking pan.
  1. Step 4: Lightly season the chicken cutlets with salt and pepper. Dredge through the seasoned flour and then coat it with the wet batter.
A person dredging a thin chicken breast cutlet that is coated with a wet batter in a pan filled with seasoned flour.
  1. Step 5: Dredge once again through the seasoned flour.
A person placing uncooked bread chicken cutlets on a wire rack in a baking pan that is nestled into a baking sheet pan.
  1. Step 6: Place the coated cutlets on a wire rack in a baking pan and let rest for 10 to 15 minutes.

Expert Tip: Prepping Your Own Cutlets

If you can’t find pre-sliced thin cutlets at the store, you can easily prep them yourself by “butterflying” a large chicken breast: place your hand flat on top of the breast and use a sharp knife to carefully slice horizontally through the middle to create two thinner halves.

To ensure they cook evenly and stay tender, place these pieces between two sheets of plastic wrap and use the flat side of a meat mallet (or even a heavy skillet) to gently pound them to a uniform ½-inch thickness.

👨‍🍳 How to Make Southern Chicken Fried Chicken with Cream Gravy

A person using a pair of metal tongs to flip a chicken fried chicken cutlet in a large cast-iron skillet filled with hot, bubbling oil.
  1. Step 1: Heat half an inch of oil in a sturdy skillet to 350°F. Working in batches, carefully add the cutlets to the oil. Flip occasionally until golden and crispy all over.
A person using a pair of metal tongs to place cutlets of freshly prepared chicken fried chicken on a wire rack in a baking sheet pan.
  1. Step 2: Place on a wire rack on a baking pan. Keep warm in a low-temperature oven (220°F) while you prepare the gravy.
A person lifting a large wooden spoon from a cast-iron skillet that is filled with homemade cream gravy.
  1. Step 3: Use pan drippings and flour to create a roux and then whisk in the milk and seasonings to create the gravy.
A person pouring Classic Southern Cream Gravy from a glass gravy boat over a cutlet of chicken fried chicken on a white dinner plate.
  1. Step 4: Serve at once with extra gravy on the side.

🍽️ How to Serve

  • Smother it in Gravy: For the classic experience, ladle a generous amount of warm homemade cream gravy directly over the crispy chicken just before serving. This ensures the crust stays crunchy while soaking up that savory, peppery flavor.
  • The Perfect Starch: Serve it alongside a big scoop of buttery mashed potatoes. The potatoes act as the perfect vessel for any extra gravy and round out the meal beautifully.
  • Classic Southern Sides: Pair your chicken with traditional favorites like crispy fried okra, Southern green beans with bacon, or maple-glazed carrots to add a touch of sweetness and color to the plate.
  • Add some Bread: No Southern meal is complete without a side of warm, flaky buttermilk biscuits or a slice of honey butter cornbread to mop up every last bit of gravy.
  • Family Style: If serving a crowd, place the crispy chicken on a large platter and serve the cream gravy in a separate boat so guests can customize exactly how much “smothering” they prefer.

🙋🏽‍♂️ Frequently Asked Questions

Why is it called Southern Chicken Fried Chicken?

The name describes the preparation method, which mimics “chicken fried” steak. The meat is pounded thin, double-dredged, and pan-fried before being smothered in a peppery cream gravy.

How do I keep the breading from falling off my Southern Chicken Fried Chicken?

Let the breaded pieces rest on a wire rack for 10–15 minutes before frying. This allows the buttermilk and flour to bond, ensuring the crust sticks to the meat during cooking.

Can I make Southern Chicken Fried Chicken in an air fryer?

Yes, though it won’t be quite as rich as the pan-fried version. Spray the breading generously with oil and cook at 350°F for 12–15 minutes, flipping once, until golden and cooked through.

What is the best way to reheat leftovers of this Southern Chicken Fried Chicken?

Reheat in a 350°F oven for about 10 minutes to restore the crispy texture. Avoid using a microwave, as it will make the breading soggy.

Two white dinner plates filled with servings of Southern Chicken Fried Chicken with Cream Gravy, mashed potatoes, and fried okra.

😋 More Classic Comfort Food Recipes

Ready to make the best fried chicken this side of Fort Worth? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of Southern chicken fried chicken with cream gravy on a white dinner plate along with mashed potatoes and gravy and fried okra.
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5 from 2 votes

The Best Southern Chicken Fried Chicken with Cream Gravy

This classic Southern Chicken Fried Chicken features tender, pounded-thin breasts with a signature "craggy" crust. Smothered in a rich, peppery cream gravy, it’s a crispy, golden-brown comfort food favorite that pairs perfectly with mashed potatoes and fried okra.
Prep Time15 minutes
Cook Time15 minutes
Making Gravy10 minutes
Total Time40 minutes
Course: Entree
Cuisine: American Southern
Servings: 4
Calories: 762kcal
Author: Kris Longwell

Equipment

Ingredients

  • 2 large chicken breasts skinless, boneless. Cut in half lengthwise and pounded to ½-inch thickness
  • salt and pepper

For the Dry Mixture

  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper

For the Wet Mixture

  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon hot sauce ie, Franks or Tobasco

For Frying and Serving

  • vegetable oil enough to fill the pan halfway up
  • cream gravy

Instructions

  • Cut each breast in half, lengthwise. Place them in a plastic baggie or between two pieces of plastic wrap and pound them to a consistent ½-inch thickness. Lightly season each cutlet with salt and pepper.
    2 large chicken breasts, salt and pepper
  • In a shallow bowl or pan, whisk the dry ingredients together. Set aside.
    2 cups all-purpose flour, ¼ cup cornstarch, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper
  • In a second bowl or pan, whisk the wet ingredients together.
    1 cup buttermilk, 1 large egg, 1 teaspoon hot sauce
  • Drizzle 3 tablespoons of the wet mixture into the dry mixture and toss with a fork to create small lumps in the flour (this makes extra crispy bits on the fried chicken).
  • Working one cutlet at a time, dredge the chicken in the flour (shake off excess). Next, place in the wet batter. Flip to fully coat. Add the cutlet back into the dry mixture, pressing the flour firmly into the chicken to ensure a thick coating.
  • Place the coated cutlets on a wire rack in a baking pan for 10 minutes. Meanwhile, heat your oil in a cast-iron skillet (only halfway up) to 350°F.
    vegetable oil
  • Working in batches, carefully add the chicken to the hot oil. Fry until golden, flipping with a pair of metal tongs every minute or so. The cutlets should be perfectly fried after about 8 to 10 minutes. Place on a clean baking rack on a baking pan and keep warm in a low-temperature oven (220°F) while you fry the remaining cutlets and make the gravy.
  • Once the chicken is finished frying, prepare the cream gravy. Serve at once with extra gravy on the side.
    cream gravy

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Uniform Thickness: Pounding the chicken to a consistent ½-inch thickness is the secret to ensuring the meat stays juicy while the crust reaches a perfect golden brown.
  • Don’t Skip the Rest: Letting the breaded chicken sit on a wire rack for 10 minutes before frying is essential; it allows the coating to “set” so it doesn’t fall off in the skillet.
  • The “Craggy” Secret: For extra texture, remember to drizzle a small amount of buttermilk into your flour mixture and toss with a fork before dredging.
  • Oil Temperature: Maintain a steady oil temperature of 350°F. Use a kitchen thermometer to ensure the chicken fries properly without absorbing excess grease.
  • The Gravy: This recipe is designed to be paired with our [Homemade Cream Gravy]. Be sure to reserve ¼ cup of the flavorful pan drippings after frying the chicken to use as your gravy base!
  • Storage: Store chicken and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to restore its crispy texture.

Nutrition

Calories: 762kcal | Carbohydrates: 60g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 1404mg | Potassium: 622mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 4mg

Classic Southern Cream Gravy

by 2 Comments

Whether you’re serving up our crispy Chicken Fried Chicken or a fresh batch of warm biscuits, this Classic Southern Cream Gravy is the ultimate finishing touch. It’s a thick, peppery white gravy that comes together in minutes using simple pantry staples you likely already have on hand. Once you taste this rich, homemade version, you’ll never go back to a store-bought mix again.

An overhead view of Classic Cream Gravy in a black cast-iron skillet with a wooden spoon resting in the middle of the pan.
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🥛 The Ingredients

This recipe transforms simple pantry staples and flavorful skillet drippings into a rich, velvety sauce with a savory depth of seasoning. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Classic Southern Cream Gravy on a grey wooden background including milk, pan drippings, flour, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pan Drippings: These provide the foundational flavor from the fried chicken bits; if you don’t have enough drippings, you can supplement with unsalted butter or bacon grease.
  • Flour: All-purpose flour is best for creating a smooth roux, but you can use a 1:1 gluten-free flour blend if needed.
  • Whole Milk: Whole milk creates the creamiest texture, though 2% milk works in a pinch; for an even richer gravy, replace a half-cup of milk with heavy cream.
  • Adobo Seasoning: This adds a wonderful savory depth and a hint of garlic; if you don’t have it, you can substitute with a blend of garlic powder, onion powder, and a pinch of dried oregano.
  • Black Pepper: To get that classic “sawmill” look and taste, use a coarse-ground black pepper and don’t be afraid to be generous with it.
  • Salt: Since adobo seasoning contains salt, always taste your gravy before adding extra salt to ensure it is perfectly balanced.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Cream Gravy

  • Scrape the Bits: Use a whisk to scrape up the “fond” (the browned bits) left in the pan from frying the chicken. These bits are concentrated flavor and are what give authentic Southern gravy its deep, savory character.
  • The Perfect Ratio: Stick to a 1:1 ratio of fat to flour for your roux. This ensures the gravy thickens properly without being overly greasy or tasting like raw flour.
  • Whisk Constantly: To achieve a silky-smooth texture, add the milk slowly—about a half-cup at a time—and whisk vigorously. This prevents lumps from forming as the flour absorbs the liquid.
  • Don’t Overcook the Roux: Unlike a dark Cajun roux, Southern cream gravy should stay light in color. Cook the flour and fat just long enough to remove the raw flour taste (about 1–2 minutes) before you start adding the milk.
  • Temperature Matters: If you have time, let your milk sit out for a few minutes to take the chill off. Room-temperature milk incorporates into the hot roux more easily than ice-cold milk, resulting in a smoother sauce.
  • Adjust at the End: Gravy thickens significantly as it cools. If it looks a little too thick in the pan, simply whisk in an extra splash of milk right before serving to reach your desired consistency.
  • The Pepper Test: Southern gravy is famous for being peppery. Start with the recommended amount, but don’t be afraid to add an extra crack of fresh black pepper at the very end to give it that signature “sawmill” look.

👩🏼‍🍳 How to Make Southern Cream Gravy

A person holding a metal quarter-cup measuring cup that is partially filled with pan drippings from a skillet below that is filled with oil that was used to fry chicken.
  1. Step 1: Take a quarter cup of the pan grease from frying chicken. Or, use melted butter or bacon grease (¼ cup).
A person using a wooden spoon to stir a roux of flour and fried chicken pan drippings in a black cast-iron skillet.
  1. Step 2: Heat the grease in a skillet over medium heat. Stir in the flour to create a roux. Cook (stirring often) for 1 minute.
A person whisking whole milk into a roux in a cast-iron skillet.
  1. Step 3: Whisk in the milk. Continue whisking until all lumps are gone.
A person using a wooden spoon to stir cream gravy that is just starting to thicken in a cast-iron skillet.
  1. Step 4: Cook and stir until thickened, just a few minutes.
A person adding adobo seasoning into a cast-iron skillet that is filled with freshly prepared classic Southern cream gravy with black pepper.
  1. Step 5: Stir in the salt, pepper, and adobo seasoning.
A person pouring Classic Southern Cream Gravy from a glass gravy boat over a cutlet of chicken fried chicken on a white dinner plate.
  1. Step 6: Serve warm!

🙋🏽‍♂️ Frequently Asked Questions

How do I fix lumps in my Classic Southern Cream Gravy?

If lumps form, whisk vigorously. Or, simply pour the sauce through a fine-mesh strainer or give it a quick pulse with an immersion blender to restore a silky-smooth texture.

Can I make this Classic Southern Cream Gravy ahead of time? 

Yes, you can prepare it in advance and store it in the refrigerator for up to three days. When reheating, add a splash of milk and whisk over low heat to bring back the original creamy consistency.

Why is my Classic Southern Cream Gravy too thick?

This often happens if the sauce simmers for too long or begins to cool. To fix it, whisk in a small splash of milk over low heat until it reaches your desired thickness.

A person pouring Classic Southern Cream Gravy from a glass gravy boat over a cutlet of chicken fried chicken on a white dinner plate.

😋 Dishes That Pair Perfectly with Cream Gravy

Ready to make the best gravy in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of Classic Cream Gravy in a black cast-iron skillet with a wooden spoon resting in the middle of the pan.
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5 from 1 vote

Classic Southern Cream Gravy

This Classic Southern Cream Gravy is a rich, velvety white sauce with a savory depth from pan drippings and a hint of adobo seasoning. Perfectly peppery and easy to make, it’s the ultimate topping for chicken fried chicken, biscuits, or mashed potatoes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Gravy
Cuisine: American Southern
Servings: 6
Calories: 236kcal
Author: Kris Longwell

Ingredients

  • ¼ cup fried chicken pan drippings see NOTES
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • ¾ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon adobo seasoning ie, Goya

Instructions

  • Heat the oil in a medium saucepan over medium heat. Stir in the flour to create a roux. Cook, stirring often, for 1 to 2 minutes.
  • Slowly whisk in the milk. Whisk vigorously until any lumps disappear. Stir until thickened. Season with salt, pepper, and adobo. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Fat Alternatives: If you aren’t making this immediately after frying chicken, you can substitute the ¼ cup of pan drippings with unsalted butter or rendered bacon grease for a delicious, smoky flavor.
  • Preventing Lumps: For the smoothest results, add the milk gradually—about a half-cup at a time—whisking vigorously to fully incorporate the flour before adding more liquid.
  • Adjusting Consistency: Gravy thickens significantly as it cools. If it becomes too thick, simply whisk in a tablespoon of milk at a time over low heat until it reaches your preferred consistency.
  • Salt Control: Since adobo seasoning already contains salt, always taste your gravy before adding any additional salt to ensure it’s perfectly balanced.
  • The “Sawmill” Look: For a traditional Southern appearance, use coarse-ground black pepper. It provides those beautiful dark flecks and the signature bold flavor profile.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stovetop, adding a splash of milk to loosen the sauce.

Nutrition

Calories: 236kcal | Carbohydrates: 8g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 322mg | Potassium: 138mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 0.01mg | Calcium: 103mg | Iron: 0.3mg

Bakery-Style Homemade Italian Rolls

by 4 Comments

Elevate your sandwich game with these bakery-style homemade Italian rolls that boast a perfectly rounded shape and a thin, crackly crust. By using a professional hybrid method with a silicone channel mat, you can achieve that elusive sub-shop quality right in your home oven. These sturdy yet soft torpedoes are the ultimate foundation for any hero, grinder, or sub.

An overhead view of a row of homemade Italian rolls resting on a baking rack over a red and white linen napkin.
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🥖 The Ingredients

Crafted from high-protein organic staples and enriched with premium oil, this dough produces a flavorful, structured crumb finished with a signature golden shine.

An arrangement of ingredients for Homemade Italian Rolls on a grey wooden background including organic bread flour, active dry yeast, warm water, sugar, salt, olive oil, and an egg.

📝 Ingredient Notes

  • Organic Bread Flour: Using a high-protein bread flour is essential for creating the strong gluten network needed to achieve a chewy “hero” texture and a roll that holds its shape.
  • Active Dry Yeast: To ensure a successful rise, always “bloom” your yeast in warm water (ideally between 105°F–110°F) with the sugar until it becomes foamy and active.
  • Extra-Virgin Olive Oil: This provides an authentic Italian flavor profile while tenderizing the crumb, ensuring the rolls are soft enough to eat comfortably but sturdy enough to handle juicy fillings.
  • Granulated Sugar: In addition to feeding the yeast, a touch of sugar aids in the Maillard reaction, resulting in a more vibrant, caramelized crust color.
  • Fine Sea Salt: This not only enhances the natural flavors of the organic flour but also helps regulate the yeast’s fermentation for a more consistent rise.
  • Egg Bath: A simple egg wash applied right before baking is the secret to achieving that professional, glossy sheen and a deep golden-brown finish.

⚖️ Important Tools You Will Need

  • Digital Kitchen Scale (or Dry Measuring Cups): While standard measuring cups work, a digital scale is highly recommended for precision—especially when weighing out individual dough portions to ensure every roll is perfectly uniform.
  • Stand Mixer with Dough Attachment: This is the most efficient way to handle the intensive kneading required to develop the strong gluten structure needed for a chewy, bakery-style crumb.
  • Silicone Mat with “Channels”: This perforated mold is the secret to the “torpedo” shape; it supports the dough as it rises, forcing it to grow upward rather than spreading out flat.
  • Perforated Half Sheet Pan: A flat pan with holes provides a rigid base for your silicone mat while allowing heat and steam to circulate directly to the bottom of the rolls for a superior crust.
  • Razor Blade (or Bread Lame): A very sharp blade is necessary for “scoring” the dough; a clean, shallow slit down the center allows the roll to expand beautifully in the oven without tearing.
  • Shallow Metal Pan: Placed on the bottom rack of the oven, this pan is used to hold boiling water, creating the steam necessary to achieve a thin, professional, crackly crust.

👩🏼‍🍳 How to Make Italian Rolls Dough

An overhead view of a metal mixing bowl filled with a mixture of active yeast that is blooming in warm water mixed with sugar.
  1. Step 1: In the bowl of your stand mixer, combine the warm water, sugar, and yeast. Let rest for 5 – 7 minutes, until foamy.
A person dumping bread flour from a small bowl into the bowl of a stand mixer that is mixing Italian roll dough.
  1. Step 2: Add the oil and 2 cups of the bread flour. Use the dough attachment to beat the mixture until fully combined. Add the other 2 cups of flour and salt. Beat for 8 minutes, until smooth.
A ball of homemade Italian rolls dough that has been placed in a plastic proofing container that has been sprayed with cooking oil.
  1. Step 3: Form into a smooth ball and place in a bowl or proofing container that has been oiled with cooking spray. Cover and place in a warm, non-drafty area.
A person using his hands to remove that lid from a plastic proofing container that is holding Italian bread dough that has risen to the 2 quart marker.
  1. Step 4: Let it proof until doubled in size, usually 60 to 90 minutes.
A person using his fist to punch down risen dough in a large plastic proofing container.
  1. Step 5: Gently punch the dough down.
A person forming a ball of dough in his hands that he has pinched for a large ball of dough on a lightly floured marble counter.
  1. Step 6: Turn the dough out onto a lightly floured surface. Form into five smooth balls, about 175 grams each.

Expert Tip: Master the “Finger Poke Test” for Maximum Height

The secret to a tall, airy roll is catching the dough at its peak “oven spring” potential. Avoid the temptation to over-proof; if the dough rises for too long, the gluten structure weakens, and the rolls will flatten or collapse once they hit the heat. Gently press a floured finger into the side of a rising roll—if the indent springs back slowly but remains slightly visible, it is perfectly primed for the oven.

👨‍🍳 How to Make Bakery-Style Italian Rolls

A person folding over the edges of a rectangular piece of Italian rolls dough on a black marble countertop.
  1. Step 1: Use your fingers to gently stretch the dough into a rectangle. Fold the top to the middle, then the bottom to the middle. Repeat and pinch the seal.
A person using the palms of his hands to gently roll a tubular piece of dough into a 6-inch cylinder.
  1. Step 2: Roll the dough under your palms until it is a long cylinder about 6 to 8 inches long.
A 10-inch cylinder of Italian rolls dough that has been placed in the channel of a silicone baking mat.
  1. Step 3: Place the dough into the silicone mat channels, that is preferably on a perforated pan. Cover with oiled plastic wrap and proof for another 45 minutes.
A person using a razor blade to score loaves of risen, un-baked homemade Italian rolls dough that are resting in the channels of an aerated silicone baking mat.
  1. Step 4: Wash the tops of the rolls with the egg wash and then score down the middle with a razor blade or sharp knife (about ½-inch deep).
A person transferring boiling water from a pan into a baking pan that is an oven with a row of un-baked homemade Italian rolls on the grate above it.
  1. Step 5: Place in a 400°F oven and immediately pour boiling water into a pan below the rolls.
A person holding a pan that is holding an aerated silicone mat with channels containing freshly baked homemade Italian rolls on a wooden cutting board.
  1. Step 6: Bake until golden, about 17 – 18 minutes. Let rest for 5 minutes, then remove from the mat to cool on a wire rack.

🙋🏽‍♂️ Frequently Asked Questions

Why are my Homemade Italian Rolls coming out flat instead of tall?

This usually occurs when there is a lack of surface tension during the shaping process or if the dough has been allowed to rise for too long. To fix this, ensure the outer “skin” of the dough is pulled tight when rolling your torpedoes and bake them as soon as they pass the finger-poke test (see Expert Tip above).

What is the ideal weight for the individual Homemade Italian Rolls?

For a substantial hero that can support heavy fillings, aiming for 165 to 175 grams per portion is best. This amount of dough fills the channels of a silicone mat perfectly, resulting in a taller and more professional profile.

Do I need a special pan to bake Homemade Italian Rolls?

Using a perforated channel mat placed on a flat, hole-filled sheet pan is the most effective way to mimic a commercial bakery. This combination provides the necessary structure for the shape while allowing heat to circulate around the entire crust.

How do I get a crackly crust on my Homemade Italian Rolls?

Introducing steam into the oven during the first few minutes of baking is the key. By pouring boiling water into a preheated metal pan on the bottom rack, you create a humid environment that allows the exterior to expand and crisp up beautifully.

A person holding a homemade Italian roll that has been split open lengthwise revealing the soft crumb interior of the bread.

🍞 More Amazing Bread Recipes

Ready to make the best sandwich rolls this side of Little Italy? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A color red and white linen-lined bread basked filled with a pile of homemade Italian rolls.
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5 from 2 votes

Bakery-Style Homemade Italian Rolls

These bakery-style Italian rolls feature a sturdy, chewy crumb and a thin, crackly crust, making them the perfect foundation for a loaded hero. Designed for use with a silicone channel mat, they maintain a professional torpedo shape that’s ideal for cradling heavy fillings like sausage and peppers.
Prep Time15 minutes
Cook Time18 minutes
Proofing and Cooling Time2 hours
Total Time2 hours 33 minutes
Course: Bread
Cuisine: Italian
Servings: 5
Calories: 437kcal
Author: Kris Longwell

Equipment

  • Digital scale or dry measuring cups
  • Stand mixer with dough attachment
  • perforated silicone mat with channels
  • perforated half-baking sheet pan
  • razor or very sharp knife (small)
  • sturdy pan for holding boiling water
  • baking rack for cooling rolls

Ingredients

  • 1½ cups warm water (350ml), 105°F
  • 2¼ teaspoon active dry yeast (0.25 ounces/7 grams), 1 packet
  • 1 tablespoon sugar
  • 4 cups bread flour (500 grams), preferably organic
  • 2 tablespoon extra-virgin olive oil
  • 1½ teaspoon fine sea salt
  • cooking spray
  • 1 egg beaten with 1 tablespoon water

Instructions

  • In a stand mixer, combine the warm water, yeast, and sugar. Gently whisk until combined. Let it rest for 5 to 8 minutes, until it becomes foamy. See NOTES.
    1½ cups warm water, 2¼ teaspoon active dry yeast, 1 tablespoon sugar
  • Add 2 cups of the flour (approx. 125 grams per cup) and the olive oil. Mix with the dough attachment until the mixture is fully combined. You may need to scrape down the sides of the bowl with a spatula.
    4 cups bread flour, 2 tablespoon extra-virgin olive oil
  • Add the salt and the remaining 2 cups of flour gradually. Let the mixer run on medium for 8 minutes. The dough should be smooth and elastic. If it is sticking to the side of the bowl, add another tablespoon of flour. It should be "tacky" but not "sticky."
    1½ teaspoon fine sea salt
  • Spray a bowl (or proofing container) with cooking spray.
    cooking spray
  • Form the dough into a smooth ball, and place it in the oiled bowl (or container). Turn the dough over a time or two to coat it with the oil. Cover and let it rise (proof) in a warm spot for 60 to 90 minutes until doubled in size.
  • Gently punch the dough down and then turn it out onto a lightly floured surface (not too much flour!). Divide the dough into 5 equal pieces (a digital scale helps you do this). Each ball should be around 165 grams. Cover with a kitchen towel and let them rest for 15 minutes.
  • Working one piece of dough at a time, flatten the ball into a rectangle (about 5×7"). Take the long edge furthest from you and fold it to the center. Press the edge into the dough with your fingertips to "tack" it down. Take the edge closest to you and fold it up to the center (like you are folding a piece of paper to put into an envelope). Now, fold the entire log in half again, bringing the top edge to the center and then the bottom edge to the center. Seal with your fingetips.
  • Turn the dough seal-side down, and place your palms over the center of the log. Gently roll the log back and forth on the counter. As you roll, slowly move your hands apart toward the ends of the log. Don't just press down, press outward. Taper the ends slightly.
  • Place the silicon mat with channels on the perforated sheet pan. Pick up your shaped log and look for the seam. Place the log into the silicone channel with the seam-side facing down. Repeat with the remaining dough pieces.
  • Spray a large piece of plastic wrap with cooking spray and then loosely cover the silicone mat with the dough in the channel. Place in a warm spot for 45 minutes. They should look puffy and fill the width of the channels.
  • Preheat oven to 400°F. Bring 1 to 2 cups of water to a boil. Place a pan on the bottom rack of the oven and place another rack in the middle.
  • In a small bowl, combine the beaten egg with 1 tablespoon of the water. Gently brush the tops of the rolls with the egg wash. Use a razor blade (or very sharp knife) to make one, long slit (about ½-inch deep) down the center of each roll.
    1 egg
  • Put the tray on the middle rack and immediately pour (carefully) the boiling water into the pan on the bottom rack. Shut the door immediately and bake for 17 to 19 minutes, until the rolls are a deep golden brown.
  • Remove from the oven and let them cool in the mat for 5 minutes. Then, move them directly to a wire rack to finish cooling. Store the rolls in a brown paper bag at room temperature. The paper allows the bread to "breathe," which keeps the crust from getting soft and chewy.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Test Your Yeast: If the mixture of yeast, warm water, and sugar does not become foamy or creamy within 5–10 minutes, the yeast is no longer active. Discard the mixture and start again with fresh yeast; using “dead” yeast will prevent the dough from rising and result in dense, flat rolls.
  • Precision Portioning: For a professional “tall” profile that fills out your silicone channels, use a digital scale to portion your dough into 160g–170g pieces. This ensures every roll is uniform in size and has enough volume to rise upward rather than spreading.
  • Water Temperature: Aim for a water temperature between 105°F and 110°F. Water that is too cold won’t activate the yeast, while water above 120°F can kill it instantly.
  • The Steam Secret: Don’t skip the pan of boiling water on the bottom rack. The steam keeps the dough’s surface moist during the first few minutes of baking, allowing the rolls to expand fully (oven spring) before the crust sets and becomes crackly.
  • Proper Cooling: To maintain the integrity of the crust, move the rolls from the silicone mat to a wire cooling rack immediately after baking. This prevents steam from being trapped underneath, which can lead to a “soggy bottom.”

Nutrition

Calories: 437kcal | Carbohydrates: 76g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 713mg | Potassium: 126mg | Fiber: 3g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 0.004mg | Calcium: 21mg | Iron: 1mg

Authentic Chicken Madeira with Mushrooms and Asparagus

by 8 Comments

This authentic Chicken Madeira features tender pan-seared cutlets, crisp asparagus, and savory mushrooms all bathed in a rich, velvety wine reduction. Topped with a bubbly blanket of melted mozzarella, this one-pan masterpiece brings restaurant-quality flavors right to your kitchen. It is perfectly served with creamy mashed potatoes to soak up every last drop of the decadent sauce.

A spoon being used to drizzle a brown sauce over the top of a serving of chicken Madeira with mushrooms and asparagus on a white dinner plate.
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🍷 The Ingredients

This elegant dish brings together tender poultry and crisp seasonal greens, all elevated by a deeply savory wine reduction and a blanket of perfectly melted, golden cheese. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Chicken Madeira on a grey wooden background including chicken breast, mushrooms, asparagus, garlic, shallot, beef stock, Madeira wine, flour, Mozzarella cheese, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken Breasts: Use thin-cut cutlets to ensure the chicken cooks quickly and remains tender. If you only have standard large breasts, slice them in half horizontally and pound them to an even ¼-inch thickness.
  • Madeira Wine: This is a fortified Portuguese wine that gives the dish its unique smoky-sweet flavor. Look for “Sercial” (dry) or “Rainwater” (medium-dry). Substitution: If you can’t find Madeira, a Dry Marsala is the closest alternative, though the flavor profile will shift slightly toward a classic Marsala.
  • Low-Moisture Mozzarella: It is crucial to use the firm block style of mozzarella. Avoid “fresh” mozzarella (the kind stored in water), as it will release too much liquid under the broiler and thin out your sauce. Substitution: Provolone or Monterey Jack can be used for a similar melt and mild flavor.
  • Beef Stock: A high-quality beef stock or bone broth provides the deep, dark color and savory “umami” base for the sauce. Substitution: Chicken stock works in a pinch, but the sauce will be lighter in color and less robust.
  • Baby Bella Mushrooms: Also known as Cremini, these offer a deeper, earthier flavor than white button mushrooms. However, white mushrooms or even sliced Shiitakes work well.
  • Asparagus: Choose medium-thickness spears for the best texture. If using very thin “pencil” asparagus, skip the blanching step, as they will cook through completely just from the heat of the broiler.
  • Shallots: These provide a sophisticated, mild onion-garlic hybrid flavor. Substitution: You can use the white part of a leek or a small amount of finely minced yellow onion.
  • Cornstarch Slurry: This is the key to a glossy, restaurant-style “glaze” that clings to the chicken. Ensure you mix the cornstarch with cold water before adding it to the hot pan to prevent clumping.
  • Alcohol-Free Option: To make this without wine, substitute the Madeira with additional beef stock mixed with 1 tablespoon of balsamic vinegar and 1 teaspoon of brown sugar to mimic the acidity and sweetness of the wine.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Chicken Madeira

  • Use an Oven-Safe Skillet: Since this is a one-pan meal that moves from the stovetop to the broiler, ensure you use a heavy-duty, oven-safe skillet like cast iron or stainless steel. Safety Tip: Remember that the handle will be extremely hot when it comes out of the oven—drape a towel over it as a reminder!
  • Don’t Overcook the Veggies Early: When sautéing the asparagus and mushrooms at the beginning, aim for “just tender.” They will go back into the pan later and spend time under the broiler, so keeping them slightly crisp prevents them from becoming mushy later.
  • The “Fond” is Flavor: After searing the chicken, you’ll see brown bits stuck to the bottom of the pan. This is called “fond.” When you pour in the Madeira wine, use a wooden spoon to scrape those bits up.
  • Patience with the Reduction: The most important step for a rich sauce is the reduction. Don’t rush it! Let the wine and stock bubble until it is visibly thicker and darker. If the sauce is too thin, it won’t “cling” to the chicken and potatoes.
  • Don’t Fully Cook the Chicken in the Skillet: Since you are using thin cutlets, sear them just until they are golden brown on both sides. They will finish cooking to a juicy perfection while the sauce simmers and the cheese melts under the broiler.
  • The “Mashed Potato Well”: When serving, create a small “well” in the center of your mashed potatoes with the back of a spoon. This acts as a bowl to catch the extra Madeira sauce.
  • Check Your Broiler Height: For the best “bubbly” cheese without burning the sauce, place your oven rack about 5–6 inches away from the broiler element. This allows the cheese to brown evenly while the sauce underneath stays glossy and hot.

👩🏼‍🍳 How to Make Chicken Madeira with Mushrooms and Asparagus

A bunch of seasoned asparagus stalks being sautéed in butter in a large black cast-iron skillet on a gas stove.
  1. Step 1: Melt 1 tablespoon butter in a cast-iron skillet and sauté the asparagus until just beginning to soften. Season with salt and pepper. Remove from the skillet and set aside.
Sliced baby bella mushrooms being sautéed in butter in a large black cast-iron skillet on a gas stove.
  1. Step 2: Add another tablespoon of butter and sauté the mushrooms until soft. Season with salt and pepper. Remove them from the skillet and set aside.
Four seasoned thin chicken breasts being seared in butter in a large black cast-iron skillet on a gas stove.
  1. Step 3: Dredge the thin chicken cutlets in flour seasoned with salt and pepper. Add more butter and olive oil to the skillet and sear until lightly browned on both sides (about 5 minutes per side). Remove them from the skillet.
A person dumping minced garlic into a cast-iron skillet that contains finely chopped shallot that is being sautéed in butter in a cast-iron skillet.
  1. Step 4: Stir in the shallots and garlic and sauté for about 1 minute.
A person pouring beef stock from a measuring cup into a large cast-iron skillet that is filled with a simmer beef stock and Madeira wine sauce.
  1. Step 5: Pour in the wine and then the beef stock. Bring to a boil and simmer for about 10 to 15 minutes, until the liquid has reduced by at least half, has thickened, and is glossy.
A person pouring a cornstarch slurry from a small white bowl into a skillet that is filled with a beef stock and Madeira wine sauce.
  1. Step 6: Mix the cornstarch with 2 teaspoon of water and stir it into the sauce. Stir until slightly thickened. Remove from the heat.
A person sprinkling shredded mozzarella cheese over the top of chicken Madeira and sautéed mushrooms and asparagus in a cast-iron skillet.
  1. Step 7: Nestle the chicken into the sauce, and then top with the mushrooms, asparagus, and a sprinkling of the Mozzarella.
A person wearing oven mitts holding a cast-iron skillet that is filled with a simmering chicken Madeira with mushrooms and asparagus.
  1. Step 8: Place under the broiler (6″ from the heating element) and cook until the cheese has melted and it is lightly browned in spots. Keep an eye on it! Serve at once!

🍽️ How to Serve

  • The Perfect Base: Serve each portion over a generous bed of creamy mashed potatoes. Use the back of a spoon to create a “well” or a slight indentation in the center of the potatoes to hold the extra sauce.
  • The “Lift and Shift”: Use a wide, flat spatula to carefully lift each chicken cutlet from the skillet. By supporting the bottom of the chicken, you ensure the “blanket” of melted cheese, asparagus, and mushrooms stays perfectly intact as it moves to the plate.
  • The Sauce Drizzle: Once the chicken is nestled on the potatoes, use a ladle or large spoon to drizzle the hot Madeira reduction over the chicken and into the potato well.
  • Serve with Crusty Bread: This sauce is often the star of the show. Serve the dish with a side of warm, sliced rye bread or a skillet dinner rolls to ensure your guests can “mop up” every last drop of the Madeira reduction.
  • Pair with a Light Side: Because this is a hearty, indulgent meal, it pairs beautifully with a simple side salad with a French vinaigrette.
  • Wine Pairing: If you are serving wine with dinner, a glass of the same Madeira used in the sauce is a classic choice. If you prefer a standard table wine, a medium-bodied red like a Merlot or a buttery Chardonnay complements the earthy mushrooms and rich sauce perfectly.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Chicken Madeira Recipe without alcohol?

Yes! You can swap the wine for an equal amount of beef broth mixed with a tablespoon of balsamic vinegar and a teaspoon of brown sugar. This combination mimics the acidity and slight sweetness that the fortified wine usually provides.

What is the best type of wine to buy for a Chicken Madeira Recipe?

Look for a bottle labeled “Sercial” or “Rainwater.” These are dry to medium-dry varieties that provide a sophisticated, smoky flavor. Avoid the “cooking wines” found in the vinegar aisle, as they are often loaded with excess salt.

Can I use a different type of cheese for this Chicken Madeira Recipe?

While low-moisture mozzarella is preferred for its classic melt, you can certainly use Provolone or Monterey Jack.

Is it possible to use frozen asparagus in this Chicken Madeira Recipe?

It is highly recommended to use fresh spears for the best texture. Frozen vegetables tend to hold more water and can become quite soft, which may cause the sauce to become runny during the final broiling step.

Do I need a special pan to make this Chicken Madeira Recipe?

Any heavy-duty, oven-safe skillet will work perfectly. Stainless steel or cast iron are the best choices because they can move safely from the high heat of the stovetop to the intense direct heat of the broiler without damage.

An overhead view of a large cast-iron skillet filled with chicken madeira topped with sautéed mushrooms and asparagus.

😋 More Amazing One-Pot Chicken Dishes

Ready to make a chicken dish that’s better than Cheesecake Factory? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A spoon being used to drizzle a brown sauce over the top of a serving of chicken Madeira with mushrooms and asparagus.
Print Recipe
5 from 4 votes

Authentic Chicken Madeira with Mushrooms and Asparagus

Indulge in this restaurant-quality Chicken Madeira featuring tender pan-seared cutlets, crisp asparagus, and savory mushrooms. Bathed in a rich, velvety wine reduction and topped with a blanket of melted mozzarella, this one-pan masterpiece is the ultimate gourmet comfort food for any night of the week.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 533kcal
Author: Kris Longwell

Equipment

  • 1 oven-safe large skillet (12") ie, cast-iron or stainless steel

Ingredients

  • 2 large chicken breasts slice in half, lengthwise, see NOTES
  • ½ cup all-purpose flour
  • salt and pepper
  • 4 tablespoon unsalted butter divided
  • 1 bunch asparagus ends trimmed off
  • 8 oz mushrooms preferably baby Bella, sliced
  • 2 tablespoon olive oil
  • 1 shallot finely chopped
  • 2 cloves garlic minced
  • 1 cup Madeira wine not cooking wine
  • 1 cup beef stock
  • 1 teaspoon cornstarch mixed with 2 teaspoon water
  • 1 cup mozzarella low-moisture, shredded, see NOTES

Instructions

  • If using large boneless, skinless chicken breasts, slice them in half, lengthwise, and place them in a plastic baggie and pound them to approximately ¼-inch thick. Or use thinly sliced chicken breasts.
    2 large chicken breasts
  • Place the flour on a platter or in a dish and toss it with 1 teaspoon salt and 1 teaspoon black pepper. Dredge the chicken cutlets through the flour until completely coated. Set aside.
    ½ cup all-purpose flour, salt and pepper
  • Heat 1 tablespoon of the butter in your large oven-safe skillet over medium heat. Add the asparagus and sauté until just starting to soften (it will cook more in the oven). Season with a pinch of salt and pepper. Remove from the skillet onto a plate. Set aside.
    4 tablespoon unsalted butter, 1 bunch asparagus
  • Add another 1 tablespoon of butter to the pan over medium heat. Add the mushrooms and sauté them until soft. Season with a healthy pinch of salt and pepper. Remove from the pan and set aside.
    8 oz mushrooms
  • Add the remaining 2 tablespoon of butter and the oil (2 tbsp) to the skillet over medium heat. Shake any excess flour from the cutlets and place them in the skillet. Sear them (moving them around from time to time) until golden brown on the bottom, about 4 to 5 minutes. Flip the cutlets and sear the other side until browned, another 4 to 5minutes. Remove from the skillet and set aside.
    2 tablespoon olive oil
  • Add the chopped shallot and garlic to the pan and sauté for 1 minute. Pour in the wine and then the beef stock. Bring to a boil and then simmer until reduced by half and somewhat thickened, about 10 minutes.
    1 shallot, 2 cloves garlic, 1 cup Madeira wine, 1 cup beef stock
  • Mix the water with the cornstarch until smooth. Stir into the sauce and simmer until thickened a little more and silky. Stir in ½ teaspoon of salt and pepper, each.
    1 teaspoon cornstarch
  • Turn off the heat and nestle the chicken cutlets into the sauce. Top with the mushrooms and then the asparagus (arrange any extra around the chicken cutlets). Top each cutlet with a small mound of the mozzarella.
    1 cup mozzarella
  • Turn your broiler to HIGH and place the top grate about 6 inches from the heating element. Place the skillet under the broiler and cook until the cheese is melted and browned in a few spots. Keep an eye on this! This should only take 1 to 2 minutes. Don't let it burn! Remove from the oven and serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Chicken Preparation: For the most tender results, use thin-cut chicken cutlets or pound standard breasts to an even ¼-inch thickness. This ensures the chicken cooks quickly and stays juicy while the cheese melts under the broiler.
  • Choosing the Right Cheese: Use “low-moisture” mozzarella (the firm block style) for that perfect bubbly, golden topping. Avoid using “fresh” mozzarella (the kind packed in water), as it will release too much liquid and make your rich Madeira sauce watery.
  • The Secret to the Sauce: Don’t rush the reduction step! Allowing the wine and stock to simmer until reduced by half is what creates that signature, velvety glaze that clings to the chicken and potatoes.
  • Skillet Safety: Since this recipe moves from the stovetop to the broiler, the handle of your skillet will be extremely hot. Always use an oven mitt and consider draping a dry kitchen towel over the handle once it’s out of the oven as a visual reminder to stay safe.
  • Wine Substitution: If you cannot find Madeira wine, a dry Marsala is the best substitute. For an alcohol-free version, use extra beef stock with a splash of balsamic vinegar and a pinch of brown sugar.

Nutrition

Calories: 533kcal | Carbohydrates: 23g | Protein: 38g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 437mg | Potassium: 1048mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1424IU | Vitamin C: 10mg | Calcium: 197mg | Iron: 4mg

Crispy Baked Red Enchilada Chicken Tacos

by 12 Comments

Elevate your next taco night with these Crispy Baked Chicken Tacos, featuring tender chicken smothered in an easy homemade red enchilada sauce. Baked in oil-brushed white corn tortillas until perfectly golden and blistered, these tacos offer a satisfying crunch and a stunning, restaurant-quality presentation.

A large silver sheet pan filled with two rows of overlapping crispy baked chicken tacos garnished with chopped cilantro.
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🌶️ The Ingredients

This recipe harmoniously combines tender chicken with a bold, aromatic sauce, a crisp, golden base, and a vibrant array of fresh, zesty garnishes, resulting in a perfectly balanced and colorful meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Crispy Baked Chicken Tacos on a grey wooden background including chicken thighs, red enchilada sauce, cheddar cheese, corn tortillas, oil, garlic, onion, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken Thighs: Poaching the thighs with onion, garlic, and salt ensures the meat stays incredibly juicy and flavorful; however, you can substitute with chicken breasts or a rotisserie chicken if you are short on time.
  • Easy Homemade Red Enchilada Sauce: This is the flavor powerhouse of the dish, but if you don’t have a batch ready, a high-quality store-bought red enchilada sauce will work in a pinch.
  • White Corn Tortillas: These provide a delicate texture and beautiful golden-brown blisters when baked, though yellow corn tortillas can be used for a more robust corn flavor. Flour tortillas can also be used.
  • Shredded Cheddar Cheese: Cheddar offers a sharp, bold flavor that stands up well to the red sauce, but you can swap it for Monterey Jack or Oaxaca cheese for a smoother, more “stretchy” melt.
  • Vegetable Oil: A neutral oil with a high smoke point is essential for achieving that “oven-fried” crunch; avocado oil or grapeseed oil are excellent alternatives.
  • Garnishes & Sides: While cilantro and lime provide essential brightness, feel free to customize your taco bar with Greek yogurt instead of sour cream, or add sliced jalapeños for an extra kick of heat. Pico de gallo and homemade salsa are classic additions.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Baked Chicken Tacos

  • Warm Your Tortillas: To prevent white corn tortillas from cracking when you fold them, always warm them in a damp paper towel in the microwave for 30–45 seconds first; this makes them pliable and easy to work with.
  • The “Cheese Shield”: To keep your tacos from getting soggy, place a layer of shredded cheddar on the tortilla before adding the saucy chicken. This creates a delicious, melted barrier that protects the crunch of the shell.
  • Don’t Overcrowd the Pan: For the ultimate “oven-fried” texture, give each taco a little breathing room on the baking sheet. Proper airflow ensures the edges get crispy and blistered rather than just steaming.
  • The Mid-Bake Flip: For perfectly even browning, use a wide spatula to carefully flip the tacos halfway through the baking time. This ensures both sides are equally golden and crunchy.
  • Control the Moisture: Ensure your shredded chicken is well-coated but not dripping with excess sauce. If the filling is too wet, it can make the tortillas difficult to crisp up.
  • Garnish for Contrast: For a professional, “visually stunning” look, add your cold toppings (like cilantro, sour cream, and pico de gallo) immediately after the tacos come out of the oven. The contrast between the hot, golden shell and the bright, fresh garnishes makes the dish pop.

👩🏼‍🍳 How to Make Crispy Baked Chicken Tacos

A large skillet filled with skin-on chicken thighs and wedges of onion being poached in water on a gas stove.
  1. Step 1: Place the chicken in a skillet with water, onion, garlic, and salt. Bring to a boil, lower the heat, cover, and simmer for 15 to 20 minutes.
A person using two forks to shred poached chicken thighs on a wooden cutting board.
  1. Step 2: Remove the chicken and let it cool. Remove the skin and then shred the meat with two forks (or your fingers).
A person using two wooden spoons to toss shredded chicken in a red enchilada sauce in a large glass bowl.
  1. Step 3: Toss the chicken with the red enchilada sauce, cumin, garlic powder, and salt.
A person using a pastry brush to apply a thin layer of vegetable oil over the surface of a white corn tortilla.
  1. Step 4: Wrap the tortillas in damp paper towels and warm them in the microwave until pliable. Brush one side of each tortilla with a thin layer of vegetable oil.
A person placing shredded cheddar cheese over red enchilada shredded chicken resting on more cheese all on one half of a corn tortilla.
  1. Step 5: Place the tortilla oil side down, and add a small layer of cheese on one half of the tortilla, topped with a small mound of chicken, and another layer of cheese.
A person folding one half of a white corn tortilla over a filling of red enchilada chicken and shredded cheddar cheese.
  1. Step 6: Fold the other half of the tortilla over and press it so it stays in place. Brush a little more oil over the top and add a sprinkle of coarse salt. Repeat with the remaining tortillas.
A person using a perforated spatula to flip a baked chicken taco over on a baking sheet lined with a silicone matt and other tacos.
  1. Step 7: Bake at 425°F for 10 minutes. Remove them from the oven and use a spatula to carefully flip the tacos over.
Two rows of crispy baked chicken tacos on a large baking sheet that is lined with a silicone matt.
  1. Step 8: Bake for another 8 minutes, until crispy and dark on the edges. Remove from the oven and let them rest for 1 to 2 minutes. Serve at once with all the fixings!

Expert Tip

Don’t be alarmed if you see a little sauce or cheese escaping onto the baking sheet while they bake! Allowing the tacos to rest for a minute or two after they come out of the oven gives the tortillas a chance to absorb those flavorful drippings, ensuring the base is infused with the rich essence of the red enchilada sauce while still maintaining its signature crunch.

🍽️ How to Serve

  • Platter Presentation: Arrange the tacos in a slightly overlapping row on a large wooden board or a bright white ceramic platter to make the golden-brown, blistered color of the tortillas truly pop.
  • Dress the Tacos Directly: For a professional look, don’t just serve toppings on the side—scatter the chopped cilantro and spoonfuls of fresh pico de gallo directly over the tacos to create an immediate “visual wow.”
  • Create a Dipping Station: Place small, individual ramekins of salsa, sour cream, fresh pico de gallo, and your extra homemade red enchilada sauce around the platter so guests can easily customize their level of creaminess and spice.
  • The Finishing Zest: Tuck fresh lime wedges into the gaps between the tacos; the bright green color adds a beautiful contrast, and the citrus juice is essential for cutting through the richness of the cheddar and chicken.
  • Serve While Hot: For the best experience, serve these tacos while the cheese is still melty and the shells are at their peak “oven-fried” crispness.

🙋🏽‍♂️ Frequently Asked Questions

Can I make these Crispy Baked Chicken Tacos ahead of time?

You can certainly prepare the shredded meat and the red sauce up to two days in advance. However, for the best results, wait to assemble and put them in the oven until you are ready to eat so the shells stay perfectly crunchy.

What is the best way to reheat leftover Crispy Baked Chicken Tacos?

To bring back the original texture, place them in an air fryer or a toaster oven at 350°F for about 3–5 minutes. Avoid using the microwave, as it will cause the tortillas to become soft and chewy rather than firm.

Can I use flour tortillas for these Crispy Baked Chicken Tacos?

Yes, you can swap the corn for flour if you prefer. Just keep a close eye on the oven, as flour tends to brown much faster and will result in a softer, more “quesadilla-like” finish.

How do I prevent my Crispy Baked Chicken Tacos from getting soggy?

The secret is to create a barrier by sprinkling a layer of shredded cheese onto the tortilla before adding the saucy filling. This prevents the liquid from soaking into the base, ensuring the exterior remains toasted and crisp.

A close-up view of a silver trey filled with Crispy Baked Chicken Tacos stacked against one another with a lime wedge and a bowl of enchilada sauce nearby.

🌮 More Amazing Taco Recipes

Ready to make the best tacos in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large steel sheet pan filled with two rows of crispy baked chicken tacos with a bowl of enchilada sauce in one corner and another bowl of sour cream in the other corner.
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5 from 4 votes

Crispy Baked Red Enchilada Chicken Tacos

Experience the ultimate crunch with these oven-baked tacos featuring tender chicken tossed in an easy homemade red enchilada sauce. Wrapped in oil-brushed white corn tortillas and baked until golden and blistered, these tacos are a vibrant, restaurant-quality meal that's incredibly easy to make.
Prep Time15 minutes
Cook Time20 minutes
Make the Enchilada Sauce15 minutes
Total Time50 minutes
Course: Entree / Lunch
Cuisine: Tex-Mex / American
Servings: 4
Calories: 645kcal
Author: Kris Longwell

Equipment

  • 1 large skillet with lid for poaching the chicken
  • 1 Baking sheet lined with parchment paper (or silicone mat) is ideal, but not 100% required.

Ingredients

For the Red Enchilada Chicken Filling

  • 5 chicken thighs skin-on, bone-in
  • 1 large onion quartered
  • 2 cloves garlic crushed (or minced)
  • 2 teaspoon Kosher salt divided
  • 1 cup red enchilada sauce click for the easy recipe
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder

For the Tacos

  • 12 corn tortillas white or yellow
  • 3 tablespoon vegetable oil
  • 2 cups cheddar cheese shredded
  • sea salt
  • fresh cilantro chopped, for garnish
  • lime wedges for serving (optional)
  • pico de gallo for serving (optional)
  • salsa for serving (optional)
  • sour cream for serving (optional)

Instructions

Do Ahead – Up to 2 Days

  • Make the red enchilada sauce (click the link above)
    1 cup red enchilada sauce

Prepare the Chicken Filling

  • Place the chicken, skin side-up, in a large skillet (with a lid). Fill with water until the chicken is just barely covered. Nestle the onion wedges around the chicken, add the crushed (or minced) garlic, and 1 teaspoon salt. Bring to a boil, lower the heat, cover, and simmer for 17 to 20 minutes.
    5 chicken thighs, 1 large onion, 2 cloves garlic, 2 teaspoon Kosher salt
  • Use a slotted spoon to remove the chicken from the skillet onto a cutting board. Once cool enough to handle, remove the skin. Use two forks (or your fingers) and remove the meat. Shred and place in a large bowl. You should have about 3 to 4 cups of shredded chicken.
  • Add 1 cup of the enchilada sauce, cumin, garlic powder, and 1 teaspoon salt. Toss with a wooden spoon until fully coated. Set aside.
    1 teaspoon ground cumin, 1 teaspoon garlic powder

Make the Tacos

  • Preheat your oven to 475°F.
  • Wrap the tortillas in damp paper towels and microwave for 30 to 40 seconds (this makes them pliable and easy to bend without cracking).
    12 corn tortillas
  • Lightly brush one side of a tortilla with oil. Place it oil-side-down on the baking sheet (preferably lined with parchment paper or a silicone mat). On one half of the tortilla, add a sprinkle of cheese, a generous scoop of chicken, and another sprinkle of cheese on top. Fold the tortilla over and press down to "lock" the taco. Repeat with the remaining tacos. You should have 12 to 14 tacos.
    3 tablespoon vegetable oil, 2 cups cheddar cheese
  • Brush the tops of the folded tacos with a bit more oil and sprinkle with a pinch of sea salt.
    sea salt
  • Bake for 8 to 10 minutes, until starting to get crispy on the edges of the tortillas. Remove the pan from the oven and use a spatula to carefully flip the tacos over. Return the pan to the oven and bake for another 8 minutes. Remove from the pan and let them sit, untouched, for 1 to 2 minutes.
  • Place the tacos on a platter and garnish with chopped cilantro and lime wedges. Serve with pico de gallo, salsa, and sour cream, if desired.
    fresh cilantro, lime wedges, pico de gallo, salsa, sour cream

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Shred Your Own Cheese: For the best melt and a truly professional look, shred your cheddar fresh from the block. Pre-shredded cheeses are coated in anti-caking agents (like potato starch) that prevent them from melting smoothly and can result in a “grainy” texture.
  • The Resting Period: Allow the tacos to rest for 2 minutes before serving. This brief pause lets the tortillas absorb any flavorful sauce that may have leaked during baking, ensuring every bite is infused with the red enchilada seasoning.
  • Don’t Skip the Steam: Warming the white corn tortillas in a damp paper towel is essential. This makes them flexible enough to fold without cracking, ensuring your tacos look beautiful and stay intact.
  • Make-Ahead Tip: You can poach the chicken and prepare the red enchilada sauce up to 3 days in advance. Store them separately in the fridge and simply assemble and bake when you’re ready for dinner!

Nutrition

Calories: 645kcal | Carbohydrates: 46g | Protein: 42g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 743mg | Potassium: 557mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1085IU | Vitamin C: 4mg | Calcium: 491mg | Iron: 3mg

Easy Homemade Red Enchilada Sauce

by 3 Comments

Ditch the store-bought cans for this rich, smoky, and incredibly Easy Homemade Red Enchilada Sauce that comes together in just 15 minutes. With a deep flavor profile enhanced by savory tomato paste and a hint of cinnamon, it is the perfect addition to everything from crispy Baked Chicken Tacos to Classic Beef Enchiladas.

A person using a spoon to hold up a spoonful of easy homemade red enchilada sauce from a jar filled with the same.
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🥫 The Ingredients

This sauce relies on a handful of everyday pantry staples and aromatic spices to achieve a rich, restaurant-quality depth that elevates any Mexican-inspired meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Easy Homemade Red Enchilada Sauce on a grey wooden background including chicken broth, tomato paste, flour, oil, vinegar, and seasonings.

📝 Ingredient Notes and Substitutions

  • Neutral Oil: Use vegetable, canola, or avocado oil for the best results; avoid extra virgin olive oil, as its strong flavor can clash with the spices.
  • All-Purpose Flour: This is the thickening agent for the roux. If you need a gluten-free version, you can substitute it with a 1:1 gluten-free all-purpose flour blend.
  • Chili Powder: Make sure to use a standard American-style chili powder blend (which contains other spices) rather than pure ground cayenne or chili flakes, which would be far too spicy.
  • Tomato Paste: This adds a rich “cooked-down” flavor and beautiful color; if you are out, you can omit it, though the sauce will be slightly thinner and less robust.
  • Chicken Broth: You can use low-sodium chicken broth to better control the saltiness, or easily swap it for vegetable broth to make this recipe completely vegetarian.
  • Apple Cider Vinegar: The acidity cuts through the earthiness of the spices, to brightening the final sauce. If you don’t have it, white vinegar or a squeeze of fresh lime juice works just as well.
  • Cinnamon: Don’t be tempted to skip this! A tiny pinch doesn’t make the sauce sweet; instead, it adds a professional, “hidden” complexity that mimics traditional Mexican dried peppers.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Enchilada Sauce

  • Don’t Rush the Roux: When cooking the flour and oil, wait until it smells slightly nutty and has a golden appearance. This removes the “raw flour” taste and ensures a smooth, stable base for your sauce.
  • Bloom Your Spices: Adding the chili powder, cumin, and cinnamon to the hot oil for 30 seconds is crucial. This “blooming” process releases the essential oils in the spices, making the final sauce much more fragrant and flavorful.
  • Fry the Tomato Paste: Make sure to stir the tomato paste into the oil/flour mixture for about a minute before adding the broth. This caramelizes the sugars in the paste and removes any metallic “canned” aftertaste.
  • Whisk Gradually to Avoid Lumps: To get a silky-smooth texture, add the broth just a splash at a time at first. Whisk it into a thick, smooth paste before pouring in the rest of the liquid.
  • Adjust the Bitterness: Some brands of chili powder can be slightly bitter. If your sauce tastes a bit sharp after simmering, stir in a tiny pinch of sugar or honey to perfectly balance the flavors.
  • Make it Ahead: This sauce actually tastes even better the next day as the spices continue to meld. You can store it in the fridge for up to 5 days or freeze it in an airtight container for up to 3 months.

👩🏼‍🍳 How to Make Easy Red Enchilada Sauce

A person using a wooden spatula to stir flour in hot oil in a skillet to create a roux.
  1. Step 1: Heat the oil in a large skillet over medium heat. Stir in the flour and cook for 1 minute to create a roux.
A person adding two tablespoons of tomato paste into a skillet that has a simmering roux in it.
  1. Step 2: Stir in the tomato paste and cook for 1 to 2 minutes.
A person using a wooden spatula to stir chili powder and other seasonings into a skillet that contains tomato paste that has been cooked with a roux.
  1. Step 3: Stir in the seasonings and cook for 1 to 2 minutes.
A person using a whisk to stir chicken broth that is being poured into an enchilada sauce roux that is simmering in a large black skillet.
  1. Step 4: Slowly whisk in the chicken broth.
A person using a wooden spatula to stir gurgling red enchilada sauce in a large black non-stick skillet.
  1. Step 5: Bring to a boil, and then lower the heat and simmer until slightly thickened, smooth, and silky.
A person pouring apple cider vinegar from a small white bowl into a skillet filled with simmering Easy Homemade Red Enchilada Sauce
  1. Step 6: Stir in the apple cider vinegar. Let cool and chill until ready to use.

🙋🏽‍♂️ Frequently Asked Questions

Can I freeze this Easy Homemade Red Enchilada Sauce?

Yes! Simply let it cool completely and store it in a freezer-safe container or heavy-duty bag for up to three months. Thaw it in the refrigerator overnight before reheating on the stove.

How do I adjust the heat level of this Easy Homemade Red Enchilada Sauce?

To make it milder, ensure you are using a mild chili powder blend. If you prefer more kick, add a pinch of cayenne pepper or a teaspoon of chipotle powder during the spice-blooming step.

Is this Easy Homemade Red Enchilada Sauce gluten-free?

As written, it contains all-purpose flour. However, you can easily adapt it by using a 1:1 gluten-free flour blend or cornstarch to thicken the mixture instead.

Why does my Easy Homemade Red Enchilada Sauce taste slightly bitter?

This sometimes happens depending on the brand of chili powder used. To fix it, stir in a small amount of sugar or honey at the end of the simmering process to neutralize the acidity and round out the flavors.

A person holding a Mason jar filled with Easy Homemade Red Enchilada Sauce between his thumb and fingers.

🇲🇽 More Classic Mexican Condiments and Sauces

Ready to make the best (and easiest) enchilada sauce on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A person using a spoon to hold up a spoonful of easy homemade red enchilada sauce from a jar filled with the same.
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5 from 2 votes

Easy Homemade Red Enchilada Sauce

This Easy Homemade Red Enchilada Sauce is a 15-minute game-changer that far surpasses anything you'll find in a can. Rich, smoky, and perfectly balanced with a hint of cinnamon and savory tomato paste, it’s the ultimate flavorful topping for enchiladas, tacos, and all your favorite Mexican-inspired dishes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Tex-Mex, Mexican
Servings: 8
Calories: 104kcal
Author: Kris Longwell

Equipment

  • 1 large skillet or saucepan

Ingredients

  • ¼ cup avocado oil or vegetable oil
  • ¼ cup all-purpose flour
  • 2 tablespoon tomato paste
  • ¼ cup chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 pinch ground cinnamon
  • ½ teaspoon Kosher salt
  • 2 cups chicken broth or stock
  • 1 teaspoon apple cider vinegar

Instructions

  • Heat the oil in a large skillet (or medium saucepan) over medium heat. Add the flour and stir to combine. Cook, stirring often, for 1 minute.
    ¼ cup avocado oil, ¼ cup all-purpose flour
  • Stir in the tomato paste until combined. Cook for 1 to 2 minutes, stirring often.
    2 tablespoon tomato paste
  • Add the chili powder, garlic powder, onion powder, cumin, oregano, cinnamon, and salt. Stir to combine and cook for 1 to 2 minutes.
    ¼ cup chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon dried oregano, 1 pinch ground cinnamon, ½ teaspoon Kosher salt
  • Slowly whisk in the chicken broth. Stir until all lumps are gone. Bring to a boil and then reduce the heat to a simmer. Allow the sauce to simmer until slightly thickened, smooth, and silky, usually 4 to 6 minutes.
    2 cups chicken broth
  • Stir in the apple cider vinegar. Let cool and then transfer to a jar (or container) with a lid. Chill until ready to use.
    1 teaspoon apple cider vinegar

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Storage: Store any leftover sauce in an airtight glass jar in the refrigerator for up to 5 days. For longer storage, freeze it in a freezer-safe container for up to 3 months; thaw in the fridge before reheating.
  • Dietary Swaps: To make this recipe vegetarian or vegan, simply use vegetable broth. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.
  • Balance the Flavor: If your chili powder is particularly earthy or bitter, stir in ½ teaspoon of sugar or honey at the end to perfectly balance the acidity of the tomato paste and vinegar.
  • Consistency Check: The sauce will continue to thicken as it cools. If it becomes too thick for your preference, whisk in a tablespoon of broth or water at a time until you reach the desired consistency.
  • Yield: This recipe makes approximately 2 cups of sauce, which is the perfect amount for one standard 9×13 pan of enchiladas (about 10–12 tortillas).

Nutrition

Calories: 104kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 517mg | Potassium: 206mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2256IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

The Best Restaurant-Style White Queso (Blanco)

by Leave a Comment

Stop settling for clumpy, stringy cheese dips and learn how to make the ultimate Restaurant-Style White Queso (Blanco) right at home. This 15-minute recipe delivers that signature silky-smooth texture you crave from your favorite Mexican grill using one simple secret ingredient. It’s the perfect pourable white cheese dip for your next taco night or game day spread!

An overhead view of a cast-iron skillet filled with restaurant-style white queso (blanco) that has been garnished with pico de gallo, sliced jalapeños, and chopped cilantro.
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🫕 The Ingredients

This recipe combines a perfectly meltable cheese base with a savory blend of pantry spices and tangy peppers, all finished with a trio of fresh, vibrant garnishes for that authentic Mexican grill presentation. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for white queso blanco on a grey wooden background including cube white American cheese, jalapeños, green chiles, jalapeño brine, milk, water, and seasonings.

📝 Ingredient Notes and Substitutions

  • White American Cheese: For the best results, get this from the deli counter (ask for a 1lb block) rather than using pre-packaged singles. If you can’t find it, Velveeta Blanco is a functional substitute, though it will have a slightly different flavor profile.
  • Whole Milk & Water: The combination of milk and water creates a dip that is creamy but light enough to stay “pourable.” You can substitute the milk with half-and-half for an even richer dip, or use chicken broth instead of water for extra savory depth.
  • Diced Green Chiles: These provide a mild, smoky flavor without much heat. If you want more fire, you can substitute these with diced canned habaneros or extra jalapeños.
  • Pickled Jalapeños & Brine: The brine (the liquid in the jar) provides the essential acidity that cuts through the richness of the cheese. If you don’t have pickled jalapeños, you can use a squeeze of fresh lime juice, though you will lose that classic “nacho” tang.
  • Kosher Salt: Use ½ teaspoon of Kosher salt to enhance the savory flavors. Because American cheese is naturally salty, I recommend stirring the salt in at the very end after a quick taste test to ensure it’s perfectly balanced.
  • Spices (Cumin, Garlic, Cayenne): These provide the “Tex-Mex” backbone. If you prefer a very white, clean-looking dip, you can use white pepper instead of cayenne.
  • Garnishes: While the queso is delicious on its own, adding pico de gallo, fresh cilantro, and sliced fresh jalapeños right before serving adds a necessary crunch and brightness.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect White Queso

  • Low and Slow is Key: Never let your queso come to a boil. High heat can cause the cheese proteins to seize or the sauce to break, resulting in a grainy or oily texture. Keep the burner on its lowest setting and be patient while melting.
  • The “Deli Counter” Secret: Always buy your White American cheese in a block from the deli counter. Pre-shredded bagged cheeses are coated in potato starch or cellulose to prevent clumping in the bag, which will prevent your dip from reaching that perfectly smooth, “pourable” restaurant consistency.
  • Adjust for Cooling: Queso naturally thickens as it sits and cools. If you aren’t serving it in a heated dish, make the dip slightly thinner than you think it should be by adding an extra tablespoon of milk right before serving.
  • Don’t Skip the Brine: The pickled jalapeño juice is the “secret” ingredient. The acidity cuts through the richness of the cheese and provides that signature tang found in authentic Tex-Mex spots.
  • Use a Mini Slow Cooker: For parties, the best way to serve this is in a small 1.5-quart slow cooker on the “Warm” setting. This keeps the cheese at the perfect dipping temperature for hours without it hardening.
  • Garnish at the Last Second: Add your pico de gallo, fresh cilantro, and sliced jalapeños just before serving. If you stir them in too early, the cold vegetables will drop the temperature of the cheese, and the cilantro will wilt.

👩🏼‍🍳 How to Make Restaurant-Style Queso Blanco

A person using a wooden spoon to stir cubed chunks of white American cheese, milk, and water over low heat in a black cast-iron skillet.
  1. Step 1: Place the cubed cheese, milk, and water in a skillet over low heat.
A person using a wooden spoon to stir melting white American cheese with milk and water in a black cast-iron skillet over low heat.
  1. Step 2: Stir constantly, don’t let it come to a boil.
A person raising a wooden spoon form fully melted white American cheese combined with milk and water in a cast-iron skillet.
  1. Step 3: Cook until all lumps are gone and the texture is smooth and silky.
A person pouring jalapeño brine from a small white bowl into a skillet that is filled with white queso and topped with chopped pickled jalapeños.
  1. Step 4: Add the green chiles, jalapeños, and brine.
A person dumping dried cumin and garlic powder from a small bowl into a cast-iron skillet that is filled with melty white queso.
  1. Step 5: Stir in the cumin, garlic powder, and salt.
A person garnishing white queso blanco that is in a black cast-iron skillet with pico de gallo and chopped fresh cilantro.
  1. Step 6: Garnish (if desired) and serve at once (see NOTES if not serving immediately).

🍽️ How to Serve

  • The Classic Way: Serve in a warm ceramic bowl alongside a large basket of thin, salty corn tortilla chips. For an extra restaurant-quality touch, warm your chips in a 300°F oven for 5 minutes before serving.
  • The “Compuesto” Style: Turn your dip into a meal by adding a scoop of seasoned ground beef or spicy chorizo to the center of the bowl before adding your garnishes.
  • As a Gourmet Topping: Drizzle this silky sauce over steak fajitas, chicken enchiladas, or even a “Mexican-style” loaded baked potato for an instant upgrade.
  • Fresh Garnishes: Don’t forget the final touch! Top the bowl with a generous spoonful of pico de gallo, a sprinkle of chopped fresh cilantro, and a few sliced fresh jalapeños for a pop of color and heat.
  • Low-Carb Dippers: If you’re skipping the chips, this queso pairs beautifully with fresh vegetable dippers like sliced bell peppers, chilled cucumber rounds, or roasted cauliflower florets.
  • Keep it Warm: Because this is a real cheese sauce, it will firm up as it cools. For parties, serve it in a mini slow cooker or a fondue pot on the lowest setting to keep it perfectly meltable for hours.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this White Queso Blanco ahead of time?

Yes, you can prepare the dip up to two days in advance. Store it in an airtight container in the refrigerator and reheat it gently on the stovetop over low heat, adding a splash of milk to restore its creamy texture.

Why did my White Queso Blanco turn out grainy or lumpy?

This usually happens if the heat was too high during the melting process or if you used pre-shredded bagged cheese. To keep the sauce silky, always use deli-sliced blocks and melt them slowly over the lowest possible setting.

Can I substitute other cheeses in this White Queso Blanco recipe?

While you can use Monterey Jack or Pepper Jack, they won’t have the same “extra melt” properties as the American variety. If you choose to swap ingredients, be aware that the consistency may become stringy or thick rather than pourable.

What is the best way to store and reheat leftover White Queso Blanco?

Keep any remaining sauce in a sealed container in the fridge for up to four days. When you’re ready for more, use 30-second intervals in the microwave, stirring well between each session and adding a teaspoon of water or cream if it needs thinning out.

A person holding a triangular corn tortilla chip that he just dipped into a skillet filled with white queso blanco.

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An overhead view of restaurant-style white queso blanco in a cast-iron skillet that has been garnished with pico de gallo, sliced jalapeño peppers, and chopped cilantro.
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Restaurant-Style White Queso (Blanco)

Ditch the clumpy, stringy dips for this perfectly silky, pourable White Queso (Blanco) that tastes exactly like your favorite Mexican restaurant. Made with deli-quality cheese, tangy green chiles, and a hint of jalapeño brine, this authentic 15-minute recipe is the ultimate crowd-pleaser for any party or taco night.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mexican / TexMex
Servings: 8
Calories: 330kcal
Author: Kris Longwell

Equipment

  • 1 medium skillet 9 – 10 inches

Ingredients

  • 1 lb white American cheese cubed, see NOTES
  • ½ cup whole milk plus more, if needed
  • ¼ cup water
  • 4 oz green chiles chopped (1 small can, undrained)
  • 2 tablespoon pickled jalapeños finely chopped
  • 1 tablespoon pickled jalapeño brine
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • 1 pinch cayenne pepper optional

Garnishes

  • pico de gallo
  • 1 fresh jalapeño sliced
  • fresh cilantro chopped

Instructions

  • In a medium saucepan (skillet), heat the cheese, milk, and water over very low heat. Stir frequently until the cheese has completely melted. Do not let it boil.
    1 lb white American cheese, ½ cup whole milk, ¼ cup water
  • Once silky and smooth, stir in the green chiles, chopped jalapeños, brine, cumin, garlic, and salt. Stir until fully combined.
    4 oz green chiles, 2 tablespoon pickled jalapeños, 1 tablespoon pickled jalapeño brine, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon Kosher salt, 1 pinch cayenne pepper
  • Serve at once, and if desired, garnish with pico de gallo, sliced jalapeños, and chopped cilantro. Serve with warm corn tortilla chips.
    pico de gallo, 1 fresh jalapeño, fresh cilantro

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Sourcing the Cheese: For the most authentic texture, head to the grocery store deli counter and ask for a 1 lb block of White American cheese. Avoid pre-wrapped singles or shredded bags, as they contain additives that prevent the dip from becoming perfectly smooth.
  • How to Cube: Cut the cheese block into uniform ½-inch cubes. Smaller, even pieces ensure the cheese melts quickly and consistently without the bottom of the pan scorching.
  • Adjusting Consistency: Queso will naturally thicken as it sits. If it becomes too thick for your liking, whisk in an additional tablespoon of warm milk or water until it reaches your desired “drizzle” consistency.
  • Salt to Taste: Since different brands of American cheese have varying salt levels, always taste the dip before adding the ½ teaspoon of Kosher salt. You may find you need slightly more or less, depending on the brand you use.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, adding a splash of milk to loosen it back up

Nutrition

Calories: 330kcal | Carbohydrates: 16g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.1mg

Authentic Greek Keftedes: Crispy Juicy Greek Meatballs

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Transport your kitchen to a sun-drenched Greek island with these authentic Keftedes, featuring a perfectly crispy golden-brown exterior and a melt-in-your-mouth juicy center. Infused with fresh mint and aromatic oregano, these traditional Greek meatballs are best served alongside a bowl of cool, creamy homemade tzatziki sauce for the ultimate Mediterranean feast.

Five Greek Meatballs resting on a bed of homemade tzatziki sauce surrounded by a cucumber salad, crumbled feta cheese, olives, red onion, and pita triangles all on a white dinner plate.
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🥩 The Ingredients

This recipe pairs a rich blend of savory meats with vibrant Mediterranean herbs and a traditional moisture-locking binder to ensure every bite is bursting with authentic flavor and a perfectly tender texture. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Greek meatballs on a grey wooden background including ground beef, ground lamb, bread, milk, garlic, vinegar, grated onion, chopped herbs, egg, flour, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Meat Blend: A 2:1 ratio of ground beef to ground lamb offers the most authentic, rich flavor, but you can easily substitute the lamb with ground pork or use 100% lean ground beef if preferred.
  • The Bread Binder: Using stale white bread soaked in milk creates a “panade” that keeps the meatballs incredibly moist; for a gluten-free alternative, use your favorite GF bread or ½ cup of gluten-free breadcrumbs.
  • Fresh Herbs: While dried oregano provides the earthy base, the fresh mint and Italian parsley are essential for that signature Mediterranean brightness—don’t skip the mint, as it is the defining flavor of a true Keftede!
  • Red Wine Vinegar: This is a traditional “secret” ingredient that helps tenderize the meat fibers and balances the richness; if you don’t have it on hand, fresh lemon juice is a perfect 1:1 substitute.
  • The Flour Coating: Lightly dredging the meatballs in all-purpose flour before frying is what creates that stunning golden-brown crust; for an even crunchier, gluten-free option, you can use white rice flour or cornstarch.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Greek Meatballs

  • Chill the Mixture: For the best results, let the meat mixture rest in the refrigerator for at least 30–60 minutes before rolling. This allows the bread to fully hydrate and the flavors of the mint and garlic to deeply infuse the meat.
  • The “Tester” Patty: Before rolling the entire batch, fry a small, marble-sized piece of the mixture in a pan. Taste it to check the seasoning—this is your chance to add more salt, pepper, or herbs before the whole batch is cooked!
  • Wet Your Hands: To prevent the meat from sticking to your palms while shaping, keep a small bowl of water or olive oil nearby and lightly dampen your hands between rolling every few meatballs.
  • Don’t Overcrowd the Pan: Fry the meatballs in batches. If you put too many in the skillet at once, the oil temperature will drop, causing the meatballs to “steam” and become mushy rather than developing that iconic crispy, golden crust.
  • Check the Oil Temp: Your oil should be shimmering but not smoking (around 350°F/175°C). If you don’t have a thermometer, dip the end of a wooden spoon into the oil; if it bubbles steadily around the wood, you’re ready to fry.
  • Uniform Sizing: Use a small cookie scoop or a tablespoon to portion out the meat. This ensures they all cook at the same rate and look stunning and consistent when served on a platter.

👩🏼‍🍳 How to Make Authentic Keftedes (Greek Meatballs)

A person pouring whole milk from a small white bowl into a glass bowl filled with pieces of torn white bread.
  1. Step 1: Pour the milk over the bread pieces in a small bowl. Let it absorb the milk, and then squeeze it with your hands.
A person holding a small glass bowl filled with chopped herbs in one hand and the other hand holding a small bowl of spices both over a glass bowl filled with the ingredients for Greek meatballs.
  1. Step 2: Place the soaked bread in a large bowl, and add the ground beef, lamb, grated onion, garlic, egg, olive oil, vinegar, herbs, and spices.
A person using his hands to combine the ingredients for Greek meatballs in a large glass bowl.
  1. Step 3: Press into patties
A person rolling uncooked Greek meatballs in flour on a large oval platter.
  1. Step 4: Form the meatballs into the size of golf balls and then roll them in the flour on a platter or plate.
  1. Step 5: Working in batches, fry the balls in hot oil (350°F) until dark brown and crispy, about 7 minutes.
A person using a metal slotted spoon to place fried Greek meatballs from a skillet filled with hot oil onto a paper towel-line plate being held above the skillet.
  1. Step 6: Drain on paper towels. Fry the remaining meatballs and serve them at once.

Expert Tip: The Secret to the Perfect Sear

For a professional-grade crust, ensure your oil is shimmering but not smoking before adding the meatballs, and resist the urge to move or flip them for the first two minutes. 

Allowing that initial sear to develop undisturbed creates a “natural release” barrier and a deep Maillard reaction; this ensures your Keftedes release easily from the pan with a perfectly even, golden-brown exterior while locking in all the juices inside.

🍽️ How to Serve Greek Meatballs

  • The Classic Mezze Platter: Arrange the warm meatballs on a large platter surrounded by bowls of creamy homemade tzatziki, kalamata olives, chunks of feta cheese, and sliced cucumbers for a traditional Greek appetizer spread.
  • Warm Pita Wraps: Stuff 3–4 meatballs into a charred, fluffy pita pocket with sliced red onions, juicy tomatoes, and a generous dollop of tzatziki for a satisfying Mediterranean lunch.
  • The Full Greek Dinner: Serve them as a main course alongside a side of Sheet Pan Greek Chicken or a buttery rice pilaf to soak up all the savory flavors.
  • Fresh Cucumber/Tomato Salad: Pair the hot Keftedes with a crisp, traditional Greek salad (no lettuce!) made of tomatoes, cucumbers, and red onion tossed in extra virgin olive oil and red wine vinegar.
  • Always Add Citrus: No matter how you serve them, always provide fresh lemon wedges on the side; a bright squeeze of citrus right before eating cuts through the richness of the meat and makes the herbs pop.
  • Garnish for the “Wow” Factor: Sprinkle the platter with a pinch of flaky sea salt, a dusting of dried oregano, and a handful of freshly chopped Italian parsley.

🙋🏽‍♂️ Frequently Asked Questions

Can I bake this Greek Meatballs Recipe instead of frying it?

Yes, you can cook them in the oven at 400°F (200°C) for about 15–20 minutes. While they won’t have the same signature crunch as the pan-fried version, they will still be delicious and tender.

What is the best type of meat to use for a Greek Meatballs Recipe?

A combination of beef and lamb is most traditional, providing a rich and savory profile. However, using just ground beef or a mix of beef and pork works exceptionally well for a milder flavor.

Can I prepare this Greek Meatballs Recipe in advance?

Absolutely, you can mix the ingredients and shape the rounds up to 24 hours before you plan to cook them. Simply keep them covered in the refrigerator until you are ready to sear them.

How do I store leftovers from this Greek Meatballs Recipe?

Place any remaining pieces in an airtight container and keep them in the fridge for up to three days. To maintain the crispy texture, reheat them in a skillet or an air fryer rather than the microwave.

Is there a gluten-free version of this Greek Meatballs Recipe?

You can easily adapt this dish by using gluten-free bread or certified GF breadcrumbs as the binder. Additionally, use a gluten-free flour blend or cornstarch for the light coating before frying.

A person using a small spoon to drizzle homemade tzatziki sauce over a split open Greek meatball resting on a pita triangle along with cucumber salad.

🇬🇷 More Classic Greek Recipes

Ready to make the best meatballs this side of Athens? Go for it!

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A close-up view of five Greek Meatballs resting on a bed of homemade tzatziki sauce surrounded by a cucumber salad, crumbled feta cheese, olives, red onion, and pita triangles.
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Authentic Keftedes (Greek Meatballs)

Experience the ultimate Mediterranean comfort food with these traditional Keftedes. These Greek meatballs are perfectly seasoned with fresh herbs and pan-fried to golden-brown perfection, resulting in a crispy exterior and an incredibly juicy center. Serve them with cool tzatziki and fresh lemon for a restaurant-quality meal right at home.
Prep Time15 minutes
Cook Time15 minutes
Chill time1 hour
Total Time1 hour 30 minutes
Course: Appetizer / Entree
Cuisine: Greek
Servings: 8
Calories: 310kcal
Author: Kris Longwell

Equipment

  • 1 large (12") sturdy skillet or pan for frying

Ingredients

  • 2 slices white bread crusts removed and torn into pieces, let sit out for 30 minutes (or longer)
  • ¼ cup whole milk
  • 1 lb ground beef 92% lean
  • ½ lb ground lamb see NOTES
  • 1 red onion grated, about ½ cup, see NOTES
  • 3 cloves garlic minced
  • 1 large egg
  • ½ cup Italian parsley chopped, plus extra for garnish
  • 2 tablespoon fresh mint chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ½ cup all-purpose flour
  • Vegetable oil for frying
  • lemon wedges for garnish
  • coarse sea salt for serving
  • tzatziki sauce for serving

Instructions

  • Place the bread in a bowl and pour the milk over it. Toss the bread in the milk. Allow the bread to absorb the milk for about 5 minutes. Use your fingers to press and squeeze the bread. Place it in a large bowl.
    2 slices white bread, ¼ cup whole milk
  • To the soaked bread, add the beef, lamb, grated onion, garlic, egg, parsley, mint, oregano, cumin, vinegar, oil, salt, and pepper. Use your hands to mix everything until evenly combined. Cover with plastic wrap and chill for at least 1 hour.
    1 lb ground beef, ½ lb ground lamb, 1 red onion, 3 cloves garlic, 1 large egg, ½ cup Italian parsley, 2 tablespoon fresh mint, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Roll the mixture into golf ball-sized balls (about 1½-inch thick). You should have about 20 meatballs.
  • Spread the flour on a platter or plate. Roll the meatballs in the flour, shaking off excess.
    ½ cup all-purpose flour
  • Add the oil to your skillet about halfway up (don't overfill it!). Heat the oil until shimmering (about 350°F).
    Vegetable oil
  • Working in batches, carefully add the meatballs to the hot oil. Don't overcrowd the pan. Fry for about 7 minutes, stirring occasionally, until they are dark brown and crispy on the outside. Place on a plate lined with paper towels. Repeat with the remaining meatballs.
  • Serve at once with lemon wedges, and garnish with chopped parsley and sprinkled with coarse sea salt. If desired, have plenty of tzatziki sauce on the side. See NOTES for serving suggestions.
    lemon wedges, coarse sea salt, tzatziki sauce

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Meat Blend: Using a mix of ground beef and lamb provides the most authentic Greek flavor profile. If you prefer a milder taste or cannot find lamb, you can substitute it with more ground beef or ground pork.
  • Grate the Onion: Use the large holes of a box grater for the red onion. It is essential to include all the juices that collect while grating, as this liquid acts as a natural tenderizer and keeps the meatballs incredibly moist.
  • Frying Technique: Use just enough oil to reach halfway up the sides of the meatballs (shallow frying) rather than deep frying. Always cook in batches to avoid overcrowding the pan; if the pan is too full, the temperature will drop, and the meatballs will steam instead of getting that signature crispy crust.
  • Serving Suggestions: For the best experience, serve these hot with a side of creamy homemade tzatziki, fresh lemon wedges, and warm pita bread. They also pair beautifully with a traditional Greek salad (chopped cucumber, tomatoes, red onion, Italian parsley, red wine vinegar, olive oil, and a pinch of salt and pepper). 

Nutrition

Calories: 310kcal | Carbohydrates: 12g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 536mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 3mg

The Best Split Pea Soup with Ham Bone

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Transform your leftover holiday ham bone into a velvety, protein-packed masterpiece with this smoky split pea soup recipe. Featuring a double-dose of ham and vibrant, tender carrots, it’s a “stick-to-your-ribs” comfort food that tastes even better the next day.

Two white soup bowls filled with split pea soup with ham bone on small plates also holding a slice of toasted bread and a soup spoon.
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🍖 The Ingredients

This recipe balances a savory aromatic base with deep smoky spices and a bright acidic finish to transform humble pantry staples and holiday leftovers into a rich, multi-layered masterpiece. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for split pea soup with ham bone on grey wooden background including split peas, celery, carrots, onion, chicken stock, cubed ham, a ham bone, garlic, and seasonings.

📝 Ingredient Notes and Substitutions

  • Green Split Peas: Use standard dried green split peas for that classic color and texture. Unlike other dried legumes, split peas do not require soaking; just a quick rinse and sort to remove any small pebbles is all you need.
  • The Ham Bone: This is the “flavor engine” of the soup. If you don’t have a leftover holiday bone, you can easily substitute it with two smoked ham hocks from your local butcher to achieve that same deep, collagen-rich broth.
  • Cubed Ham: Using leftover ham is ideal, but if you’re starting from scratch, a thick-cut ham steak works perfectly. Searing the cubes before adding them to the soup is the “pro secret” for better texture and visual appeal.
  • Chicken Stock: For the best results, use a high-quality chicken bone broth or low-sodium stock. Since ham is naturally salty, using low-sodium liquid allows you to control the final seasoning more accurately.
  • Sherry Vinegar: This is the “secret” ingredient that brightens the entire dish. If you don’t have Sherry vinegar on hand, fresh lemon juice or apple cider vinegar are excellent substitutes that provide that necessary acidic “pop.”
  • Smoked Paprika: Make sure your paprika is labeled “Smoked” (Pimentón). Regular sweet paprika will provide color, but it won’t give the soup that signature wood-fired flavor that makes this recipe stand out.
  • The Aromatics (Mirepoix): The combination of onion, celery, and carrots creates the flavor foundation. If you’re short on time, many grocery stores sell pre-diced “mirepoix” mixes in the produce section.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Homemade Split Pea Soup

  • Don’t Salt Too Early: Ham bones and cubed ham are naturally very salty. Wait until the very end of the cooking process—after the ham has been added back in—to taste the soup and add extra salt. You’ll often find that the ham has provided all the salt you need!
  • The “Acid Splash” is Non-Negotiable: Split peas are earthy and heavy. Adding a splash of Sherry vinegar or lemon juice at the end acts as a “flavor highlighter,” cutting through the richness and making the smoky notes truly pop.
  • Manage the “Pea Pudding” Effect: This soup thickens significantly as it sits and will turn into a thick “pudding” in the refrigerator. When reheating, simply stir in a splash of water or broth to bring it back to your desired silky consistency.
  • Sauté for Depth: Don’t skip browning the ham cubes! The “fond” (those little brown bits) left on the bottom of the pot after searing the ham creates a layer of “umami” flavor that you simply can’t get by just boiling the meat.
  • The Low and Slow Simmer: If your peas aren’t softening, check your heat. A gentle simmer is better than a rolling boil, which can sometimes cause the outside of the pea to turn to mush while the inside stays gritty.
  • Freshness Matters: Check the “best by” date on your dried peas. While they last a long time, very old dried peas can take much longer to soften and may never reach that perfectly creamy consistency.

👩🏼‍🍳 How to Make Split Pea Soup with Ham Bone

A person using a large wooden spatula to stir chunks of crispy ham that are being cooked in a large pot with hot oil.
  1. Step 1: Heat the oil in a large pot over medium heat. Add the ham and cook until crispy and lightly browned. Remove the ham from the pot and set it aside.
A person using a large spatula to stir chopped onions, carrots, and celery that are being sautéed in a large stock pot on a gas stove.
  1. Step 2: Add the onion, carrots, and celery and sauté until soft and translucent, about 4 – 5 minutes. Add the garlic and sauté for another 30 seconds.
A person transferring split peas from a bowl into a pot filled with a simmering broth and large ham bone on a gas stove.
  1. Step 3: Add the stock, seasonings, bay leaves, ham bone, and split peas. Bring to a boil. Lower the heat and simmer for 60 minutes.
  1. Step 4: Stir in the crispy ham chunks.
  1. Step 5: Remove the ham bone and shred any remaining meat on it, and add it back to the soup along with the ham bone. Simmer for another 20 minutes.
  1. Step 6: Remove the bay leaves and ham bone. Stir in the vinegar and serve at once.

🥣 How to Serve

  • The Creamy Swirl: To balance the smoky saltiness, add a dollop of Greek yogurt, sour cream, or a tiny drizzle of heavy cream. Use a toothpick to swirl it into the green soup for a visually stunning contrast.
  • The Perfect Bread Pairing: This thick soup begs for a “dipper.” Serve it alongside warm, homemade rye bread with butter, or a piece of honey-sweetened cornbread to complement the smoky ham.
  • Add Some Crunch: If you love texture, top your bowl with homemade buttery croutons or even crispy fried onions. The crunch provides a fantastic counterpoint to the velvety, smooth texture of the peas.
  • The Refreshing Side: Because this soup is incredibly rich and hearty, it pairs beautifully with a leafy, green side salad with a bright vinaigrette.

🙋🏽‍♂️ Frequently Asked Questions

Do I need to soak the peas before making split pea soup with ham bone?

No, unlike many other dried legumes, these small pulses are tender enough to break down completely during the simmering process without any prior preparation.

Why is my split pea soup with ham bone so thick?

This happens because the legumes release a high amount of natural starch as they disintegrate, creating a hearty, porridge-like consistency. If you prefer a thinner texture, simply stir in a little extra broth or water until you reach your desired results.

Can I use ham hocks if I don’t have a leftover ham bone for split pea soup with ham bone?

Absolutely! Two smoked hocks will provide the same deep, smoky essence and rich collagen that a traditional holiday carcass offers.

Can you freeze split pea soup with ham bone?

Yes, this dish holds up beautifully in the freezer for up to three months. 

How much meat should be left on the carcass for split pea soup with ham bone?

While a “meaty” frame is ideal for adding texture, even a relatively clean one will provide incredible depth of flavor from the marrow and connective tissue. 

An overhead view of a large circular pot filled with homemade split pea soup with a mound of crispy ham in the center of the soup.

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And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a soup bowl filled with split pea soup with ham bone garnished with chopped Italian parsley and chunks of crispy ham.
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The Best Split Pea Soup with Ham Bone

This smoky, velvety split pea soup is the ultimate way to transform a leftover ham bone into a gourmet meal. Featuring seared ham cubes for extra texture and a splash of sherry vinegar for brightness, this hearty "stick-to-your-ribs" classic is as visually stunning as it is delicious.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Appetizer or Soup
Cuisine: American
Servings: 8
Calories: 417kcal
Author: Kris Longwell

Equipment

  • 1 large soup pot

Ingredients

  • 2 tablespoon olive oil
  • 2 cups ham cubed
  • 1 cup onions chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 3 cloves garlic minced
  • 8 cups chicken stock or broth, see NOTES
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1¼ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 lb split peas
  • 1 ham bone
  • 1 tablespoon Sherry vinegar or lemon juice
  • 2 tbps Italian parsley chopped, for garnish, optional

Instructions

  • Heat the oil over medium heat in a large pot. Add the ham and cook, stirring often, until crispy and lightly browned. Use a slotted spoon to remove the pan from the skillet to a plate or platter. Set aside.
    2 tablespoon olive oil, 2 cups ham
  • Add the onions, carrots, and celery. Sauté until soft and translucent, about 4 – 5 minutes. Stir in the garlic and sauté for an additional 30 seconds to 1 minute.
    1 cup onions, 1 cup carrots, 1 cup celery, 3 cloves garlic
  • Add the broth (see NOTES), bay leaves, paprika, thyme, salt, pepper, split peas, and ham bone. Bring to a boil, then lower the heat and partially cover. Simmer for 60 minutes.
    8 cups chicken stock, 2 bay leaves, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1¼ teaspoon Kosher salt, 1 teaspoon black pepper, 1 lb split peas, 1 ham bone
  • Carefully remove the ham bone and cut away any meat that is attached to the bone. Shred (or chop) it and return the meat, along with the bone, back to the soup. Simmer uncovered for an additional 30 minutes.
  • Stir in the Sherry vinegar (or lemon juice). Taste and add more salt, if necessary (see NOTES). Serve at once, garnish with chopped Italian parsley (if desired).
    1 tablespoon Sherry vinegar, 2 tbps Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Customizing Consistency: For a very thick, “stick-to-your-ribs” soup, use 6 to 7 cups of broth. If you prefer a slightly thinner, more traditional “soupy” texture, increase the liquid to 8 cups. Keep in mind that the soup will continue to thicken significantly as it cools and sits.
  • A Note on Salt: Ham bones and seared ham cubes vary greatly in saltiness. To prevent the dish from becoming overly salty, avoid adding any supplemental salt until the very end of the cooking process. Always taste the finished soup first, then season with salt only if necessary.
  • Reheating Tip: Leftovers will likely firm up into a thick “pudding” once refrigerated. When reheating on the stovetop or in the microwave, simply stir in a splash of water or chicken broth to loosen the texture and restore its original velvety creaminess.

Nutrition

Calories: 417kcal | Carbohydrates: 47g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 1155mg | Potassium: 1058mg | Fiber: 16g | Sugar: 10g | Vitamin A: 3264IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 4mg

Cast-Iron Skillet Ratatouille (Easy Confit Byaldi)

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Elevate your seasonal cooking with this stunning Cast Iron Skillet Ratatouille, where simple garden vegetables are transformed into a vibrant, edible masterpiece. By spiraling thinly sliced zucchini, eggplant, and tomatoes over a savory herb-infused sauce, you create a rustic yet elegant dish that is as flavorful as it is beautiful. This recipe perfectly balances the earthy depth of the vegetables with the heat-retaining power of cast iron for a tender, caramelized finish.

An overhead view of a cast-iron skillet ratatouille with two glasses of white wine sitting nearby as well as a light blue napkin.
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🍆 The Ingredients

A harmonious blend of garden-fresh produce and fragrant aromatics simmers together to create a rich, savory foundation for this elegant and colorful meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for cast-iron skillet ratatouille on a grey wooden background including zucchini, yellow squash, tomatoes, chopped onion, Chinese eggplant, red bell pepper, crush tomatoes, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Eggplant: For the best visual results, look for slender Japanese or Chinese eggplants, as their diameter closely matches that of zucchini and Roma tomatoes.
  • Roma Tomatoes: These are the ideal choice because they are firm and hold their shape well during baking; if you use a different variety, try to find “on-the-vine” tomatoes that aren’t too large.
  • Yellow Squash: While it tastes very similar to zucchini, it provides a beautiful color contrast; if you can’t find it, you can simply use extra green zucchini.
  • Fresh Herbs: Fresh thyme and basil offer the most vibrant, aromatic flavor, but you can substitute with one-third the amount of dried herbs if fresh ones aren’t available.
  • Red Bell Pepper: If you are short on time, you can substitute the fresh sautéed pepper with finely chopped jarred roasted red peppers for a smoky depth.
  • Crushed Tomatoes: For a silkier sauce base, you can use tomato purée (passata) in place of crushed tomatoes.
  • Olive Oil: Since this is a vegetable-forward dish, using a high-quality extra virgin olive oil will significantly enhance the final flavor.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Ratatouille

  • Know Your Tools: While a mandoline is perfect for getting paper-thin slices of firm squash, it can often snag on tomato skins or eggplant. Don’t hesitate to switch to a sharp knife for the softer produce to keep your slices intact and beautiful.
  • Match Your Diameters: When shopping, try to “size up” your vegetables. Hold a zucchini next to an eggplant and a Roma tomato to ensure they are roughly the same width so the layers stack neatly without some pieces disappearing.
  • The Parchment Paper Trick: Don’t skip the parchment paper “lid” (cartouche). It traps enough steam to cook the vegetables until they are tender while preventing the delicate edges from burning before the centers are done.
  • Control the Moisture: If your tomatoes are very juicy, pat the slices with a paper towel before arranging them in the skillet. This prevents the sauce from becoming too watery during the roasting process.
  • Let it Rest: Resist the urge to serve it the moment it comes out of the oven. Letting the dish sit for 10 to 15 minutes allows the sauce to thicken and the flavors to meld, making it much easier to serve clean, beautiful portions.

👩🏼‍🍳 How to Make Cast-Iron Skillet Ratatouille

A close-up view of chopped red bell pepper and onion being sautéed in a cast-iron skillet on a gas stove.
  1. Step 1: Heat the olive oil over medium heat and sauté the onions and bell pepper until soft, about 4 to 5 minutes.
A person using a wooden spatula to stir simmering crushed tomatoes along with sautéed onions and red bell pepper in a cast-iron skillet on a gas stove.
  1. Step 2: Add the garlic and sauté for 30 seconds. Stir in the crushed tomatoes and herbs and simmer for 5 minutes, stirring often.
A person placing a stack of vegetables including sliced tomatoes, yellow squash, zucchini, and eggplant on their sides in a cast-iron skillet that has a layer of sautéed tomatoes, onions, and red bell pepper in the bottom of the pan.
  1. Step 3: Pick up a slice of each vegetable in a sequence and stack them in your hand. Place them on their side (standing upright) in the pan.
A person placing a small stack of sliced vegetables on their side in the middle of an uncooked cast-iron skillet ratatouille.
  1. Step 4: Continue following the curve of the pan until the circle is complete. Repeat with a circle of veggies on the inside. Finish with a few slices in the very center.
A person using a spoon to drizzle herbed oil over the top of an uncooked cast-iron skillet ratatouille.
  1. Step 5: Mix the olive oil, thyme leaves, garlic, salt, and pepper in a small bowl. Drizzle over the top of the ratatouille.
A person placing a circular piece of parchment paper over the top of an uncooked cast-iron skillet ratatouille.
  1. Step 6: Cut a piece of parchment paper into a circle the size of your skillet and lay it directly on top of the vegetables.
A person removing a circular piece of parchment paper from a cast-iron skillet ratatouille that is being baked in an oven.
  1. Step 7: Bake for 40 minutes at 375°F. Remove the parchment and bake for another 15 to 20 minutes.
A person placing a sprig of fresh basil leaves in the top center of a freshly baked cast-iron skillet ratatouille.
  1. Step 8: Remove from the oven and let it rest for 5 to 10 minutes. Garnish with fresh basil leaves.

🍽️ How to Serve

  • Family-Style Presentation: Bring the cast-iron skillet directly to the table (on a heat-proof trivet) to let everyone admire the beautiful vegetable spiral before digging in.
  • With Crusty Bread: Serve with a warm, sliced baguette or toasted sourdough. It is essential for mopping up the rich tomato-pepper sauce at the bottom of the pan.
  • Over a Bed of Grains: For a more filling meal, spoon the vegetables and sauce over creamy polenta, fluffy couscous, or a bed of buttery rice.
  • As an Elegant Side: This dish pairs beautifully with grilled chicken, roasted lamb shoulder, or steamed cod in parchment paper.
  • The Vegetarian Main: Make it the star of the show by serving a large portion topped with a dollop of fresh ricotta, crumbled goat cheese, or even a perfectly poached egg.
  • Fresh Finishing Touches: Just before serving, add a final garnish of fresh torn basil leaves and a drizzle of high-quality balsamic glaze or extra virgin olive oil to brighten the flavors.
  • Plating Tip: To keep the “shingled” look on the plate, use a wide spatula to carefully lift a section of the spiral, keeping the vegetables upright as you transfer them.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare Cast Iron Skillet Ratatouille in advance?

Absolutely! You can assemble the entire dish a day early and keep it covered in the refrigerator. When you are ready to eat, simply bake it according to the instructions, though you may need to add a few extra minutes to the cooking time since it will be starting from a cold temperature.

What is the best way to store leftovers of my Cast Iron Skillet Ratatouille?

Place any remaining portions in an airtight container and keep them in the fridge for up to four days. The flavors actually deepen and improve over time, making it a fantastic option for lunch the next day.

Is this Cast Iron Skillet Ratatouille recipe vegan and gluten-free?

Yes, as written, this dish is naturally plant-based and contains no wheat products.

Can I use a different pan if I don’t have the tools for Cast Iron Skillet Ratatouille?

While heavy metal cookware provides excellent heat distribution and a beautiful rustic look, you can certainly use a round ceramic or glass baking dish.

A slanted row of thinly sliced vegetables from a cast-iron skillet ratatouille resting on a thin bed of sautéed tomatoes and red bell pepper all on a white dinner plate.

🥒 More Amazing Vegetable-Focused Recipes

Ready to make the best veggie dish this side of Paris? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a serving of cast-iron skillet ratatouille with concentric layers of evenly slice eggplant, zucchini, squash, and tomatoes.
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5 from 1 vote

Cast-Iron Skillet Ratatouille

This elegant Cast Iron Skillet Ratatouille features a vibrant spiral of seasonal vegetables layered over a rich, savory tomato and pepper sauce. Slow-roasted to perfection, it’s a stunning, veggie-forward dish that’s as flavorful as it is beautiful.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting time10 minutes
Total Time1 hour 40 minutes
Course: Side or Main
Cuisine: French
Servings: 4
Calories: 234kcal
Author: Kris Longwell

Equipment

  • 1 9-10-inch cast-iron skillet
  • mandolin see NOTES
  • Parchment paper

Ingredients

For the Sauce Base (Piperade)

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 1 15 oz can crushed tomatoes or tomato purée
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh basil chopped
  • salt and pepper

For the Vegetable Spiral

  • 2 zucchini sliced into ⅛-inch rounds
  • 2 yellow squash sliced into ⅛-inch rounds
  • 1 Chinese eggplant or Japanese, sliced into ⅛-inch rounds
  • 8 Roma tomatoes sliced into ⅛-inch rounds

For the Herb Drizzle and Finishing the Dish

  • 3 tablespoon olive oil
  • 1 teaspoon fresh thyme chopped
  • salt and pepper
  • 1 tablespoon basil fresh, chopped, for garnish
  • coarse sea salt for finishing

Instructions

  • Preheat oven to 375°F.

Prepare the Base

  • Heat the olive oil in your cast-iron skillet over medium heat. Add the onion and red bell pepper and sauté until soft and translucent, about 4 – 5 minutes. Stir in the garlic and sauté for another 30 seconds to 1 minute.
    2 tablespoon olive oil, 1 medium onion, 1 red bell pepper, 3 cloves garlic
  • Stir in the tomatoes, thyme, basil, and a healthy pinch of salt and pepper. Simmer, stirring often, for 5 minutes. Turn off the heat and use a spatula to spread the mixture evenly in the bottom of the pan.
    1 15 oz can crushed tomatoes, 1 tablespoon fresh thyme, 1 tablespoon fresh basil, salt and pepper

Arrange the Spiral

  • Pick up a slice of each vegetable in a sequence (ie, zucchini, squash, eggplant, tomato) and stack them in your hand. Start at the outer edge of your skillet and lay the stack against the edge, standing them upright but slightly leaning.
    2 zucchini, 2 yellow squash, 1 Chinese eggplant, 8 Roma tomatoes
  • Continue following the curve of the pan until you have completed the outer circle. Create another circle inside the outer circle. Finish with a stack of a few of the veggies in the very center, filling the gap.

Season, Bake, and Serve

  • In a small bowl, whisk together the olive oil (3 tbsp), thyme, garlic, and a healthy pinch of salt and pepper. Drizzle this mixture evenly over the top of the ingredients.
    3 tablespoon olive oil, 1 teaspoon fresh thyme, salt and pepper
  • Cut a piece of parchment paper into a circle the size of your skillet and lay it directly on top of the vegetables.
  • Place the skillet in the oven and bake for 40 minutes. Remove the parchment paper and bake for another 15 to 20 minutes. The veggies should be very tender, and the sauce should be bubbling.
  • Remove the skillet from the oven and let it rest for 5 – 10 minutes. Garnish with chopped basil (or basil leaves) and a sprinkling of coarse sea salt.
    1 tablespoon basil, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Mandoline vs. Knife: Use a mandoline to get perfectly uniform slices of the firm zucchini and yellow squash. However, for the softer skins of the Roma tomatoes and the spongy texture of the eggplant, a very sharp chef’s knife and a steady hand will provide much cleaner results and prevent crushing.
  • Vegetable Sizing: For a professional-looking spiral, try to select vegetables that are roughly the same diameter so they stack neatly in the skillet.
  • The “Cartouche”: Don’t skip the parchment paper circle! It acts as a lid that allows the vegetables to steam and become tender while preventing the delicate edges from browning too quickly.
  • Make Ahead: You can assemble the sauce and slice the vegetables a few hours in advance. For the best texture, wait to arrange the spiral and bake until you are nearly ready to serve.
  • Leftovers: This dish reheats beautifully in the oven or microwave and is often considered even more flavorful the next day once the aromatics have fully melded.
 

Nutrition

Calories: 234kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 20mg | Potassium: 936mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2517IU | Vitamin C: 96mg | Calcium: 66mg | Iron: 2mg

The Best Caramelized Brioche French Toast

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Transform your weekend brunch with this stunning Caramelized Brioche French Toast, featuring a perfectly crispy brûlée crust and a melt-in-your-mouth custard center. Topped with a billowy cloud of vanilla bean mascarpone and vibrant macerated berries, this recipe is as visually impressive as it is delicious. It’s the ultimate sweet breakfast for bringing the luxury of a high-end cafe right to your own kitchen table.

A small white pitcher being used to drizzle warm maple syrup over the top of a plate filled with a serving of caramelized brioche French toast.
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🍞 The Ingredients

This recipe elevates simple pantry staples and fresh, seasonal produce into a decadent masterpiece by layering rich, velvety textures with warm aromatics and a bright, citrus-kissed finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Caramelized Brioche French Toast on a grey wooden background including sliced Brioche, eggs, milk, cream, mascarpone, lemon juice, assorted fruits, sugar, and spices.

📝 Ingredient Notes and Substitutions

  • Brioche Loaf: For the best results, use a high-quality, thick-cut brioche or Challah; if these aren’t available, any thick-cut, enriched white bread will work, provided it is slightly stale to better absorb the custard.
  • Vanilla Bean Paste: This provides those beautiful gourmet black flecks and a deep flavor, but you can substitute it with an equal amount of high-quality pure vanilla extract.
  • Mascarpone Cheese: If you can’t find mascarpone, you can swap it for softened cream cheese whipped with a splash of heavy cream for a similarly rich, tangy topping.
  • Superfine Sugar: Also known as caster sugar, this is ideal for the “brûlée” crust because the smaller crystals melt quickly and evenly, though regular granulated sugar is a perfectly fine substitute.
  • Heavy Cream: Using heavy cream in the custard is the secret to a rich, “bread pudding” interior, but you can use half-and-half if you prefer a slightly lighter breakfast.
  • Fresh Berries: While the recipe calls for a mix of four berries, feel free to use whatever is in season, such as sliced peaches in the summer or sautéed apples in the fall.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect French Toast

  • Dry Out Your Bread: If your brioche is very fresh, place the slices on a wire rack for about 30 minutes (or in a 300°F oven for 5 minutes) before dipping. Slightly dry bread acts like a sponge, soaking up the custard without becoming structurally weak or “mushy.”
  • Don’t Rush the Soak: Because brioche is dense and thick-cut, it needs about 45–60 seconds per side in the custard. You want the liquid to penetrate the center so the final result has a creamy, bread-pudding-like texture rather than a dry middle.
  • Master the Heat: Cook your French toast over medium-low heat. If the pan is too hot, the outside will burn before the custard in the center has a chance to set. Patience is the key to that perfect golden-brown edge.
  • The “Brûlée” Secret: For the ultimate crunch, sprinkle the sugar onto the cooked side of the bread while it is still in the pan, then flip it for just 30–60 seconds. This creates a glass-like caramelized crust that shatters when you hit it with a fork.
  • Keep the Mascarpone Cold: To achieve that creamy “cloud” consistency, ensure your mascarpone and heavy cream are ice-cold before whipping. Stop the mixer the moment the cream holds its shape; over-whipping can cause the mascarpone to become grainy.

👩🏼‍🍳 How to Make Caramelized Brioche French Toast

A person using an electric hand mixer to whip mascarpone cheese and heavy cream into soft peaks in a metal bowl.
  1. Step 1: Place the cold mascarpone, heavy cream, and powdered sugar in a chilled bowl. Beat with an electric hand mixer until soft peaks just begin to form. Keep chilled.
A person using a whisk to mix an egg and cinnamon custard in a glass bowl for caramelized brioche French toast.
  1. Step 2: In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt together.
A person holding a large glass bowl that is filled with a French toast custard with two thick slices of brioche bread submerged in the liquid.
  1. Step 3: Submerge the slices of bread into the custard for about 45 to 60 seconds per side.
Two custard-soaked slices of brioche being lightly fried in a large black non-stick skillet on a gas stove.
  1. Step 4: Heat the butter in a large non-stick skillet over medium heat. Carefully transfer the soaked bread slices to the skillet and cook until browned on one side.
A person sprinkling superfine sugar over the surface of brioche French toast that are being lightly fried in a non-stick skillet on a gas stove.
  1. Step 5: Flip the bread over and liberally sprinkle the superfine sugar over the tops of the bread. Flip and let cook (and caramelize) for another minute. Repeat with the remaining slices.
A person holding a small bowl of blackberries in one hand and a small bowl of raspberries with his other hand both over a large bowl filled with macerated strawberries and blueberries.
  1. Step 6: Toss the berries with the macerated strawberries and blueberries in a large glass bowl.
A person using a spoon to drizzle a mascarpone cream sauce over the top of two pieces of caramelized brioche French toast that are stacked on a white dinner plate.
  1. Step 7: Plate two slices and drizzle the mascarpone sauce over the top.
A person using a fine-mesh sieve to dust powdered sugar over the top of plate filled with caramelized brioche French toast topped with macerated berries and strawberries.
  1. Step 8: Top with the berries and a dusting of powdered sugar. Serve with warm maple syrup and a sprig of fresh mint.

Expert Tip: Mastering the Brûlée Crust

To achieve that signature “glass-like” crunch without burning the sugar, ensure your pan is set to medium-low heat and use superfine sugar for a faster, more even melt. The secret is to flip the sugared side back onto the pan for only 30–60 seconds—just long enough for the sugar to liquefy and turn a deep amber—then immediately remove it from the heat, as the caramel will continue to harden into a crisp, shatter-perfect shell as it cools.

🍽️ How to Serve

  • Create a Tower: For a professional restaurant presentation, stack two thick slices of the caramelized brioche slightly offset from one another to create height and visual interest on the plate.
  • Layer the Textures: Place a generous dollop of the chilled vanilla bean mascarpone “cloud” directly in the center, then spoon the macerated berries over the top, allowing the vibrant red juices to swirl into the white cream.
  • The Final Drizzle: Serve with a small pitcher of warm, high-quality maple syrup on the side, or drizzle it slowly over the berries just before serving to add a glossy, irresistible finish.
  • Garnish for Contrast: Finish the plate with a light dusting of powdered sugar and a fresh sprig of mint to provide a bright pop of green against the deep reds and golden-brown tones of the toast.
  • Balance the Flavors: To cut through the richness of the sweet brioche, serve this dish alongside a side of crispy maple-pepper bacon or savory breakfast sausage for the ultimate “sweet and salty” brunch experience.

🙋🏽‍♂️ Frequently Asked Questions

What is the best bread to use for Caramelized Brioche French Toast? 

An enriched, buttery loaf like Brioche, Challah, or a thick-cut artisanal white bread works best because it can absorb the rich custard without falling apart during the cooking process.

Can I prepare Caramelized Brioche French Toast ahead of time?

You can whisk the egg mixture and whip the mascarpone topping the night before, but for the best texture, the bread should be dipped and seared just before serving to maintain that signature crispy exterior.

Why is my Caramelized Brioche French Toast soggy in the middle?

This usually happens if the heat is too high or the slices are too fresh; try using day-old bread and cooking over medium-low heat to ensure the center sets completely while the outside turns golden brown.

Do I need a kitchen torch for Caramelized Brioche French Toast?

No specialized equipment is required! You can achieve a beautiful, crunchy sugar crust simply by flipping the sugared side of the bread back onto a hot, buttered skillet for a few seconds.

How do I store leftovers of this Caramelized Brioche French Toast?

Place any extra slices in an airtight container in the refrigerator for up to two days, then reheat them in a pan or toaster oven to restore the crunch of the sugar coating.

A large white dinner plate filled with two caramelized brioche French toast slices that are topped with a mascarpone cream sauce and macerated berries.

☀️ More Amazing Sweet Brunch Recipes

Ready to make the most stunning (and delicious) brunch dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A large white dinner plate filled with two caramelized brioche French toast slices that are topped with a mascarpone cream sauce and macerated berries.
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5 from 1 vote

The Best Caramelized Brioche French Toast

This decadent French toast features thick-cut brioche with a shatter-crisp brûlée exterior and a soft, custard-like center. Topped with a billowy cloud of vanilla bean mascarpone and glossy macerated berries, it’s a visually stunning, restaurant-quality brunch you can easily recreate at home.
Prep Time15 minutes
Cook Time15 minutes
Chill and macerate time30 minutes
Total Time1 hour
Course: Breakfast / Brunch
Cuisine: American / French
Servings: 4
Calories: 867kcal
Author: Kris Longwell

Equipment

  • 1 Hand mixer electric is best
  • 1 large (12") skillet preferably non-stick

Ingredients

For the Mascarpone Sauce

  • ½ cup Mascarpone cold
  • ¼ cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla paste or extract, optional

For the Macerated Fruit

  • ½ cup strawberries sliced
  • ½ cup blueberries
  • ½ cup blackberries
  • ½ cup raspberries
  • 1 teaspoon lemon juice usually from half of a lemon
  • 3 tablespoon granulated sugar

For the French Toast and Garnish

  • 1 loaf brioche cut into thick slices, see NOTES
  • 4 large eggs
  • 1 cup whole milk
  • ¼ cup heavy cream
  • 2 tablespoon granulated sugar
  • 1 tablespoon vanilla paste or extract
  • 1 teaspoon cinnamon ground
  • ½ teaspoon nutmeg ground
  • ¼ teaspoon salt
  • 4 tablespoon unsalted butter plus more, as needed
  • ¼ cup superfine sugar or regular sugar
  • powdered sugar for dusting
  • maple syrup warmed
  • fresh mint leaves for garnish, optional

Instructions

Make the Mascarpone Sauce

  • Place a bowl (preferably metal) in the freezer for at least 15 minutes.
  • Add the mascarpone, heavy cream (¼ cup), and powdered sugar (1 tbsp) into the chilled bowl. Use an electric hand mixer to beat the mixture until thickened and soft peaks begin to form (no more than 2 minutes). Chill until ready to use.
    ½ cup Mascarpone, ¼ cup heavy cream, 1 tablespoon powdered sugar, 1 teaspoon vanilla paste

Prep (Macerate) the Berries (30 minutes before serving)

  • 30 minutes before serving the French toast, place the sliced strawberries and blueberries in a bowl. Stir in the lemon juice and sugar and toss to coat.
    ½ cup strawberries, ½ cup blueberries, ½ cup blackberries, ½ cup raspberries, 1 teaspoon lemon juice, 3 tablespoon granulated sugar
  • Just before serving, fold in the blackberries and raspberries.

Prepare the French Toast

  • Slice the bread into thick cuts (see NOTES) and let sit on a baking rack for at least 15 minutes.
    1 loaf brioche
  • In a large bowl, whisk the eggs, milk, heavy cream, sugar, vanilla bean paste (or extract), cinnamon, nutmeg, and salt together until completely smooth with no streaks of egg white.
    4 large eggs, 1 cup whole milk, ¼ cup heavy cream, 2 tablespoon granulated sugar, 1 tablespoon vanilla paste, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt
  • Working in batches, submerge the brioche slices in the custard for about 45 to 60 seconds per side. The bread feels heavy, but not so soggy that it falls apart.
  • Melt the butter in a large, non-stick skillet over medium heat. Use a spatula to carefully transfer the soaked bread slices to the skillet. Cook for 3 to 4 minutes until the bottom side is a deep, golden brown. Flip and liberally sprinkle the superfine sugar over the tops of each slice. Cook for another 3 to 4 minutes. Flip and cook for another 60 seconds. Transfer to a baking pan and place in a low-temperature oven (220°F) while you prepare the remaining French toast slices.
    4 tablespoon unsalted butter, ¼ cup superfine sugar
  • Toss the blackberries and raspberries with the macerated strawberries and blueberries. There should be some juice, but the berries should still be intact.
  • Stack to slices per plate. Top with the mascarpone sauce, berries, and a dusting of powdered sugar. Serve at once with warmed maple syrup and garnish with mint leaves (if desired).
    powdered sugar, maple syrup, fresh mint leaves

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Finding the Best Brioche: Look for high-quality brioche loaves at your local bakery or gourmet food stores like Central Market. If you can’t find a whole loaf to slice yourself, pre-packaged sliced brioche bread is a perfectly fine and convenient substitute.
  • Loaf Quantity: Depending on how thick you cut your slices, you may need two loaves to generously serve four people. For the most “visually stunning” look, aim for slices that are 1.5 to 2 inches thick.
  • Stale is Better: For the best texture, use bread that is a day or two old. If your bread is fresh, let the slices sit out on a wire rack for 30 minutes to dry out slightly so they can absorb more custard without becoming mushy.
  • Temperature Control: When searing the bread, keep your pan at medium-low. This ensures the custard center cooks through completely before the sugar on the outside has a chance to burn.

Nutrition

Calories: 867kcal | Carbohydrates: 82g | Protein: 21g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 431mg | Sodium: 654mg | Potassium: 261mg | Fiber: 2g | Sugar: 40g | Vitamin A: 2297IU | Vitamin C: 17mg | Calcium: 228mg | Iron: 2mg

Authentic Smoked Pulled Pork

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Experience the ultimate low-and-slow BBQ with this authentic Carolina-style pulled pork, seasoned to perfection with the Best Pork Rub for a deep, smoky bark. Every tender, hickory-smoked bite is perfectly balanced by a tangy Carolina BBQ sauce and a generous scoop of our creamy Homemade Diner-Style Coleslaw for the perfect sandwich.

A straight-on view of a smoked pulled pork sandwich that is topped with Carolina BBQ sauce and homemade coleslaw.
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🐖 The Ingredients

By combining a generously seasoned, slow-smoked roast with a signature tangy sauce and classic, creamy toppings, this recipe achieves the perfect harmony of smoke, acidity, and crunch. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for smoked pulled pork including a pork butt, pork rub, salt, apple cider, butter, coleslaw, hamburger buns, and bbq sauce.

📝 Ingredient Notes and Substitutions

  • Bone-In Pork Butt: Also known as a Boston Butt, the bone-in variety is preferred because the bone acts as a natural heat conductor, providing a built-in “doneness” indicator (it should pull out clean when finished). If you only have a boneless roast, ensure it is tied tightly with butcher’s twine to maintain a uniform shape for even cooking.
  • Kosher Salt: This recipe is designed for the coarse grains of Kosher salt. If you must substitute with standard table salt, reduce the amount by half, as table salt is much denser and can easily oversalt the meat.
  • Pork Rub: While we recommend our homemade “no-salt” rub to control the flavor profile, you can use your favorite store-bought BBQ rub. Just be sure to check if the commercial rub already contains salt; if it does, skip the dry brining step or reduce the salt used in the brine.
  • Apple Cider: We use unfiltered apple cider for the wrap to add a deep, autumnal sweetness. If you can’t find cider, apple juice is a perfectly fine substitute, or you can use a 50/50 mix of apple juice and apple cider vinegar for an extra tangy kick.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🌡️ The Tools You Will Need

Equipping yourself with the right high-quality gear is essential for a seamless smoking experience. You can save 10% on your entire order at SmokinTex.com by using our exclusive discount code LOON10.

  • Smoker: We use our Smokin’ Tex electric smoker because its professional-grade insulation and consistent heat make long cooks foolproof. Regardless of the brand you use, ensure your smoker can maintain a steady temperature of 225°F for 10+ hours to properly render the fat and collagen. Use Discount Code LOON10 for 10% off!
  • Wood Chips: We used Hickory for this cook, as its bold, hearty smoke profile is the traditional choice for Carolina-style pork and stands up perfectly to the tangy vinegar sauce. For a milder or sweeter flavor, fruitwoods like Apple or Cherry also work beautifully with pork.
  • Water Pan: A water pan is essential for maintaining a humid environment inside the smoker. This moisture prevents the surface of the pork from drying out during the long smoke and helps the hickory flavor adhere to the meat for a better bark. These can be found in home improvement centers and many supermarkets.
  • Digital Thermometer: This is the most important tool in your kit. Use a reliable digital probe thermometer to monitor the internal temperature of the pork in real-time; we recommend a dual-probe model so you can track both the meat and the smoker’s actual cabinet temperature simultaneously.
  • Meat Claws: Once the pork has rested, these heavy-duty shredding tools (also known as meat claws) allow you to pull the 6.5 lb roast into perfect strands in seconds. They are much more efficient than standard kitchen forks and help you handle the hot meat safely.

📌 Tips and Tricks for Perfect Smoked Pulled Pork

  • Patience is the Secret Ingredient: A 6.5 lb pork butt is a large piece of meat that requires time to break down. Never try to rush the process by cranking up the heat; the “low and slow” method is what transforms tough connective tissue into melt-in-your-mouth tender pork.
  • Master the “Bone Test”: The most reliable way to check for doneness—beyond the thermometer—is the bone test. When the pork reaches 201°F, grab the shoulder bone with your bear claws or tongs and give it a gentle tug; it should slide out completely clean with absolutely no resistance.
  • Tighten the Foil Seal: When wrapping your pork in the “Texas Crutch” (foil), ensure the seal is as airtight as possible. A tight wrap traps the steam and apple cider, creating a pressurized environment that powers the meat through the stall and keeps it incredibly moist.
  • Don’t Skimp on the Rest: It is tempting to shred the meat the moment it comes out of the smoker, but resting is non-negotiable. Placing the foil-wrapped pork in an insulated BBQ blanket for at least an hour allows the juices to thicken and reabsorb into the fibers, ensuring your first bite is just as juicy as the last.
  • The “Clean Shred”: When shredding the meat, take a moment to discard any large pieces of unrendered fat or “gristle.” This ensures that every forkful your guests get is pure, tender meat and flavorful bark.

👨‍🍳 How to Make Smoked Pulled Pork

A person sprinkling coarse Koser salt all over an uncooked pork butt that is resting on a baking rack.
  1. Step 1: Liberally salt the pork butt all over and refrigerate (uncovered) for 4 to 12 hours.
A person using his fingers to press a pork rub into the surface of an uncooked pork butt that is on a baking rack inside a baking sheet pan.
  1. Step 2: Spray the pork with a little water and then add the pork rub all over the roast. Use your fingers to press the rub into the meat.
A person inserting a digital meat thermometer into the thickest part of a seasoned uncooked pork butt that is resting on a grate inside an electric smoker.
  1. Step 3: Prepare your smoker for smoking. Add the seasoned pork butt and insert the digital thermometer into the thickest part of the roast.
A person transferring apple cider from a small glass bowl around the base of a smoked pork butt that is sitting on two large pieces of heavy-duty foil on a wooden cutting board.
  1. Step 4: Smoke at 225°F until you reach the stall (between 150°F and 160°F). Remove the pork butt and place it on a large piece of heavy-duty foil. Add the apple cider and tightly wrap the foil around the pork (you may need to double wrap it). Smoke until internal temp reaches 201°F.
A person holding a BBQ resting blanket with a foil-wrapped smoked pork butt sitting inside the blanket.
  1. Step 5: Place the wrapped pork in a BBQ blanket or a cooler wrapped in a couple of towels. Let it rest for 1 to 2 hours.
A person using plastic bear claws to shred smoked pork butt in a large steel roasting pan.
  1. Step 6: Place the roast in a large roasting pan. Remove the bone and shred the meat, removing large chunks of fat, if necessary.
A person drizzling Carolina BBQ sauce over shredded smoked pork in a large steel roasting pan.
  1. Step 7: Pour in the juices from the foil and about a half cup of the Carolina BBQ Sauce. Toss to coat.
A person placing a top toasted hamburger bun onto a smoked pulled pork sandwich topped with BBQ sauce and homemade coleslaw.
  1. Step 8: Place a mound of the pulled pork on a toasted bun bottom and top that with Carolina BBQ sauce, coleslaw, and the top bun.

🍽️ How to Serve

  • The Toasted Bun Foundation: Spread a little butter on your buns and toast them on a griddle or pan until golden brown. This creates a delicious crunch and provides a sturdy base that won’t get soggy under the thin vinegar sauce.
  • The “BBQ Shack” Assembly: Pile a generous mound of the sauced pork onto the bottom bun. Top it immediately with a large, cold scoop of the diner-style coleslaw. The contrast between the hot, smoky meat and the cold, crunchy slaw is the hallmark of a great Carolina sandwich.
  • Classic Sides: Serve your sandwiches with traditional BBQ accompaniments like thick-cut dill pickles, homemade potato chips, or pit-style baked beans. The acidity of the pickles complements the vinegar sauce perfectly.
  • Beyond the Sandwich: While this pork makes a legendary sandwich, it is incredibly versatile for other meals! It tastes amazing as a topping for BBQ pizza, piled high onto classic nachos with melted cheese and jalapeños, or stuffed into a giant twice-baked potato for the ultimate comfort food.
  • Family Style Presentation: If serving a crowd, place the shredded pork in a large warm dish with a small carafe of extra sauce on the side. Set out a platter of toasted buns and a bowl of chilled slaw so guests can build their own sandwiches to their preferred meat-to-slaw ratio.

🙋🏽‍♂️ Frequently Asked Questions

How long does it take to smoke Carolina Style Pulled Pork?

For a 6.5 lb roast, you should plan for approximately 11 to 15 hours in the smoker. Factors such as the outdoor temperature, your specific equipment, and how often the door is opened will influence the final timing.

What is the best wood for authentic Carolina Style Pulled Pork?

Hickory is the traditional choice because its robust, hearty flavor profile stands up perfectly to the high acidity of the vinegar-based mop sauce. If you prefer something slightly sweeter, fruitwoods like apple or cherry are also excellent options that pair well with the meat.

At what temperature is Smoked Pulled Pork considered done?

The meat is ready to be removed from the heat when it reaches an internal temperature of 201°F. At this stage, the connective tissues have fully transformed into gelatin, making the roast tender enough to shred with ease using bear claws.

Why is a vinegar sauce used on Smoked Pulled Pork?

This thin, tangy dressing is designed to cut through the richness and fat of the smoked shoulder. It provides a sharp, bright contrast that balances the deep, savory notes of the hickory smoke and the sweetness of the rub.

Can you freeze leftover Carolina Style Pulled Pork?

Yes, this meat freezes exceptionally well for future meals. Store it in airtight vacuum-sealed bags or freezer-safe containers with a little bit of the extra juices to keep it moist when you reheat it for pizza, nachos, or baked potatoes.

Expert Tip: Adapting for a Pellet Smoker

If you are using a pellet smoker, start the cook at a lower temperature—around 190°F to 200°F—for the first two hours to maximize smoke absorption, as pellet grills burn very cleanly and produce the most flavorful smoke at lower settings. Because pellet smokers use fan-forced convection heat, the exterior of the meat can dry out faster than in an electric unit; to counter this, always use a water pan and ensure you use high-quality, 100% hickory pellets to achieve that authentic, deep Carolina flavor profile.

Regardless of the pellet brand, once you reach the 160°F mark and wrap the pork in foil, you can increase the temperature to 225°F or 250°F to efficiently finish the cook without sacrificing any of that hard-earned smoky character.

A person holding a smoked pulled pork sandwich with one hand revealing the shredded pork, BBQ sauce, and coleslaw on toasted buns.

🔥 More Classic BBQ Recipes

Ready to make the best pulled pork this side of Carolina? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a smoked pulled pork sandwich resting on brown sandwich paper with shredded pork, BBQ sauce, and coleslaw all nestled between two toasted hamburger buns.
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Authentic Smoked Pulled Pork

This authentic Carolina-style pulled pork is smoked low and slow with hickory until melt-in-your-mouth tender. Tossed in a signature tangy vinegar sauce and topped with creamy diner-style coleslaw, it delivers the perfect balance of smoke, acid, and crunch in every bite.
Prep Time15 minutes
Cook Time13 hours
Chill and Resting Time8 hours
Total Time21 hours 15 minutes
Course: Entree
Cuisine: American / BBQ
Servings: 12
Calories: 505kcal
Author: Kris Longwell

Equipment

Ingredients

For the Pulled Pork

  • 6 lb pork butt bone-in, 5 to 6 lbs
  • coarse Kosher salt for dry brine
  • water preferably in a squirt bottle
  • 1 cup pork rub see NOTES
  • ¼ cup apple cider

For the Carolina BBQ Sauce

  • 1½ cup apple cider vinegar
  • ¾ cup ketchup
  • 1 tablespoon dark brown sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon red pepper flakes
  • 1 cup BBQ sauce

For Pulled Pork Sandwiches

  • 4 hamburger buns
  • 4 tablespoon unsalted butter
  • 1 cup Carolina BBQ Sauce recipe below
  • 2 cups coleslaw preferably diner-style (click link)

Instructions

  • Pat the pork butt dry with paper towels. Liberally season the pork butt all over with Kosher salt. Place on a baking rack in a baking sheet pan and refrigerate (uncovered) for 2 to 12 hours.
    6 lb pork butt, coarse Kosher salt
  • Spritz the pork with water. Coat the pork all over with the pork rub.
    water, 1 cup pork rub
  • Prepare your smoker for smoking. Add a water pan on the bottom rack. Fill your wood box with 4 oz of wood chips, preferably hickory, mesquite, pecan, or apple.
  • Place the pork fat-side down on a grate. Insert your digital thermometer in the thickest part of the roast. Close the door and smoke at 225°F until you reach the stall, usually about 6 to 8 hours, and around 155°F to 160°F. Add another 4 oz of wood chips every hour for the first three hours.
  • Remove the pork from the smoker and place it on a large piece of heavy-duty foil. Shape the foil up around the pork and gently pour the apple cider around the base of the roast. Tightly seal the foil around the pork, and add another layer. Return the pork to the smoker and continue smoking until an internal temperature of 201°F is reached, usually another 5 to 8 hours.
    ¼ cup apple cider
  • During the slow-cooking of the pork, prepare the Carolina BBQ sauce by adding all ingredients to a medium saucepan. Bring to a simmer and continue simmering for 10 minutes, stirring often. Remove from heat, and when cool, transfer to a jar/container with a lid. Refrigerate for up to 1 week. Let it come to room temperature (or gently warm) before serving.
    1½ cup apple cider vinegar, ¾ cup ketchup, 1 tablespoon dark brown sugar, 1 teaspoon Kosher salt, ½ teaspoon red pepper flakes, 1 cup BBQ sauce
  • Once 201°F is reached, remove the pork from the smoker. Transfer (still wrapped in foil) to a BBQ blanket or a cooler wrapped in towels. Let it rest for 1 to 2 hours.
  • Gently remove the pork from the foil (saving the liquid) and place in a large roasting pan. Slide the bone out and discard it. Use meat claws, or two forks, to shred the meat.
  • Add the reserved juices to the meat, and stir in about ¼ cup of the Carolina BBQ sauce. Stir. The meat should be coated but not swimming in the sauce. Add another ¼ cup of the sauce, if desired.
  • Meanwhile, butter the buns and toast them in a large skillet, on a griddle, or on a grill. Build the pulled pork sandwiches by piling a large mound of pulled pork on the bottom bun. Top with a liberal drizzle of the Carolina BBQ Sauce. Add a layer of coleslaw. Top with the bun and serve at once, with extra BBQ sauce on the side.
    4 hamburger buns, 4 tablespoon unsalted butter, 1 cup Carolina BBQ Sauce, 2 cups coleslaw

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Patience is Key (Timing May Vary): While we estimate about 1.5 to 2 hours per pound, BBQ is done when it’s done, not when the clock says so. Factors like outdoor humidity, wind, and the unique density of your 6.5 lb pork butt can all cause timing to vary significantly. Be patient during “the stall” and trust your digital thermometer—the results are well worth the wait!
  • The “Texas Crutch” Advantage: While some prefer butcher paper, we find that tightly wrapping the pork in heavy-duty aluminum foil with a splash of apple cider is the most reliable way to ensure a moist, tender result. This method traps steam to break down tough connective tissues and helps the meat power through the temperature stall.
  • The Power of the Rest: Never skip the resting phase! Placing your foil-wrapped pork into an insulated BBQ blanket or a cooler for at least one hour allows the juices to redistribute and the muscle fibers to relax. This is the difference between good BBQ and “melt-in-your-mouth” BBQ.
  • Dry Brining for Flavor: For the best results, season your pork 12–15 hours in advance and let it rest in the fridge. This “dry brine” allows the salt to penetrate deep into the meat, improving both the flavor and the final texture of the pork.
  • Smokin’ Tex Discount: If you’re looking to upgrade your BBQ gear, you can get 10% off your entire order at SmokinTex.com by using our exclusive discount code: LOON10.

Nutrition

Calories: 505kcal | Carbohydrates: 36g | Protein: 46g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 805mg | Potassium: 1069mg | Fiber: 3g | Sugar: 15g | Vitamin A: 802IU | Vitamin C: 8mg | Calcium: 268mg | Iron: 11mg

The Best Twice-Baked Potatoes (The Steakhouse Secret)

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Unlock the ultimate steakhouse secret with these twice-baked potatoes, featuring a crispy bacon-fat crust and a velvety garlic-herb filling that’s guaranteed to steal the show. They are the perfect, indulgent side to a juicy reverse-seared filet mignon, a tangy balsamic pork chop, or even a comforting smothered chicken cutlet.

A row of freshly prepared twice baked potatoes topped with chopped scallions and crispy bacon bits all on a grayish-blue oval platter.
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🥔 The Ingredients

This recipe pairs a decadent blend of velvety dairy and savory aromatics with the smoky, salty crunch of perfectly rendered toppings to create a side dish that is as luxurious as it is addictive. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for twice baked potatoes on a grey wooden background including russet potatoes, sour cream, garlic and herb cheese, cream, white cheddar, butter, and seasonings.

📝 Ingredient Notes and Substitutions

  • Russet Potatoes: These are essential for the best results; their high starch content ensures a fluffy, light filling, and their thick skins are sturdy enough to hold up to the “overstuffing” process.
  • Boursin Garlic & Fine Herbs: This is the “secret” to the gourmet flavor profile. If you can’t find it, you can substitute it with 5 ounces of plain cream cheese mixed with a teaspoon of garlic powder and a tablespoon of dried parsley or chives.
  • Bacon: Thick-cut bacon provides the best texture and the most rendered fat for the crust. For a vegetarian version, skip the bacon and use olive oil or melted butter to crisp the skins.
  • White Cheddar: We use extra-sharp white cheddar for a sophisticated look and a bold bite, but you can easily swap this for sharp yellow cheddar, Gruyère, or even Monterey Jack for a milder melt.
  • Sour Cream: Full-fat sour cream is recommended for the classic steakhouse tang, but plain Greek yogurt works as a great high-protein substitute.
  • Heavy Cream: This is the key to a “pipable” mousse-like texture. If you only have whole milk or half-and-half on hand, add it slowly to ensure the filling doesn’t become too runny.
  • Coarse Sea Salt: Don’t skip the salt on the exterior! It creates that iconic, crunchy “salt crust” that makes the skin just as delicious as the center.
  • Scallions: Also known as green onions. For a more delicate, fine-dining aesthetic, you can substitute these with fresh minced chives.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Twice-Baked Potatoes

  • Skip the Foil: Never wrap your potatoes in foil for the initial bake. Foil traps steam, which results in a soft, soggy skin. Baking them directly on the oven rack allows the air to circulate, creating that iconic, crispy “salt crust.”
  • The “Hot Scoop” Rule: Scoop the potato flesh while it is still hot! If the potato cools too much, the starch becomes “gluey.” Working with hot potatoes ensures the Boursin and butter melt instantly into a silky, aerated emulsion.
  • Use a Potato Ricer: For the most professional, cloud-like texture, pass your potato centers through a potato ricer before mixing. If you don’t have one, a hand mixer works well—just be careful not to over-mix, or the potatoes will become gummy.
  • The Piping Bag Pro-Move: To get those beautiful, toasted ridges seen in high-end restaurants, use a large star tip and a piping bag to fill the skins. If you don’t have a piping bag, a Ziploc bag with the corner snipped off works perfectly.
  • Vent the Steam: As soon as the potatoes come out of the first bake, slice them open immediately. This allows the internal steam to escape, preventing the potato from becoming waterlogged and keeping the skin extra crunchy.
  • Make-Ahead Magic: These are perfect for entertaining! You can prep and pipe the potatoes up to 24 hours in advance. Store them covered in the fridge, then simply add a few extra minutes to the final baking time when you’re ready to serve.

👩🏼‍🍳 How to Make the Best Twice-Baked Potatoes

Person using a pair of metal tongs to drag an uncooked russet potato through rendered bacon grease in a case-iron skillet.
  1. Step 1: Cook the bacon in a skillet, remove it, and then roll the uncooked potatoes in the rendered bacon grease.
A person placing salted russet potatoes on an oven grate in an oven set to 400°F.
  1. Step 2: Roll the greased potatoes in coarse sea salt, and then bake them in a 400°F oven until soft when pierced, about 65 minutes.
A person using a spoon to remove the inside potato flesh from a baked potato that has been cut in half.
  1. Step 3: Slice the top third of the hot potato, and then use a spoon to scoop out the flesh (use a kitchen towel or oven mitts to hold the hot potatoes).
A person using a wooden spoon to stir in a large glass bowl whipped potatoes, herbed butter, sour cream, shredded white cheddar, crispy bacon bits, and chopped scallions.
  1. Step 4: Add the scooped-out potatoes to a large bowl and mix in the Boursin Garlic and Herbs Cheese, sour cream, melted butter, cheese, half of the bacon, and half of the scallions.
A person using a piping bag to pie softened twice potato filling into a shelled-out baked potato boat on a wooden cutting board.
  1. Step 5: Spoon or pipe the filling into the potato boats.
A line-up of twice baked potatoes topped with white cheddar cheese and smoked paprika on a metal baking sheet.
  1. Step 6: Brioil for a few minutes, until brown spots are visible. Remove from the oven and add a small layer of shredded cheddar and a pinch of paprika.
A line-up of twice baked potatoes topped with melted white cheddar cheese and smoked paprika on a metal baking sheet.
  1. Step 7: Broil for another minute or so, until the cheese is very melty and brown in spots.
A person sprinkling chopped scallions over the tops of twice baked potatoes that are also topped with crispy bacon bits.
  1. Step 8: Garnish with the rest of the bacon and chopped scallions and serve immediately.

🙋🏽‍♂️ Frequently Asked Questions

What are the best potatoes for twice-baked potatoes?

Russet potatoes (also known as Idaho potatoes) are the gold standard for this recipe. Their high starch content results in a light, fluffy mash, and their thick, sturdy skins crisp up beautifully in the oven, creating a perfect “vessel” for the filling.

Can I make twice-baked potatoes ahead of time?

Yes! These are an entertainer’s dream. You can prepare the potatoes all the way through the piping stage, cover them tightly, and refrigerate for up to 24 hours. When you’re ready to serve, simply add the cheese and bake. You may need to add 5–10 minutes to the baking time to ensure the center is hot.

How do I reheat leftover twice-baked potatoes without them getting soggy?

To maintain that “steakhouse” crunch, avoid the microwave. Instead, reheat leftovers in the oven or an air fryer at 350°F until the cheese is bubbling and the skin has crisped back up.

Do I have to use a piping bag for twice-baked potatoes?

Not at all! While a piping bag with a star tip gives you those beautiful “steakhouse” ridges, you can simply spoon the filling back into the skins. Use a fork to rough up the surface of the potato mash; those little peaks will still brown beautifully under the broiler.

Should you eat the skin on these Twice-Baked Potatoes?

In this specific recipe, the outside is seasoned with bacon fat and sea salt, making it just as delicious and crunchy as a gourmet chip.

A person using a fork to lift the filling out of a twice baked potato that is resting on a white salad plate.

😋 More Classic Steakhouse Sides

Ready to make the best nostalgic side-dish of all time? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A person using a fork to lift the filling out of a twice baked potato that is resting on a white salad plate.
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The Best Twice-Baked Potatoes (The Steakhouse Secret)

Discover the ultimate steakhouse secret with these overstuffed potatoes, featuring an impossibly crispy bacon-fat crust and a velvety, cloud-like Boursin filling. Perfectly seasoned and topped with bubbling white cheddar and smoky bacon, they are the gold standard of indulgent comfort food.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side
Cuisine: American
Servings: 4
Calories: 768kcal
Author: Kris Longwell

Equipment

  • Hand mixer or potato rice, see NOTES

Ingredients

  • 4 strips bacon thick-cut, diced
  • 4 large Russet potatoes scrubbed clean and dried
  • coarse sea salt
  • 1 5.2 oz Boursin Garlic and Fine Herbs Cheese see NOTES
  • ½ cup sour cream
  • 4 tablespoon unsalted butter melted
  • ¼ cup heavy cream
  • ½ teaspoon Kosher salt
  • 1½ cups white cheddar shredded
  • 3 scallions chopped
  • 1 teaspoon smoked paprika

Instructions

  • Preheat oven to 400°F.
  • Cook the bacon in a skillet until crispy. Remove with a slotted spoon to a paper towel-lined plate.
    4 strips bacon
  • Prick the potatoes several times with a fork. Next, use a pair of tongs to rub them generously all over in the rendered bacon grease (still in the pan). Pour the coarse sea salt into a shallow bowl and roll the potato around it to slightly coat it. Repeat this process with the remaining potatoes.
    4 large Russet potatoes, coarse sea salt
  • Place the potatoes directly on the oven rack and bake for 65 to 70 minutes.
  • Remove the potatoes from the oven, and with the help of a kitchen towel or heatproof oven mitts, hold each potato and use a sharp knife to slice off the top third of it. Use a spoon to scoop out the insides and place them in a large bowl. You'll want to leave about a ¼-inch shell with the potato "boat."
  • Add the Boursin, sour cream, melted butter, heavy cream, and salt. Use a potato ricer or hand mixer to whip the potatoes until very smooth. Fold in 1 cup of the shredded cheddar, half of the bacon, and half of the scallions. Stir until smooth, and the cheese has melted.
    1 5.2 oz Boursin Garlic and Fine Herbs Cheese, ½ cup sour cream, 4 tablespoon unsalted butter, ¼ cup heavy cream, ½ teaspoon Kosher salt, 1½ cups white cheddar, 3 scallions
  • Use a large spoon, or a piping bag (or a large plastic baggie with the corn cut off) to add the filling back into the potato boats in a high, swirling mound. Place them on a baking pan.
  • Turn your broiler to HIGH and place the oven rack 6 inches from the heating element.
  • Place the potatoes on the rack and broil just until starting to brown in spots (keep an eye on them, don't let them burn). Remove the pan from the oven and sprinkle the remaining cheese and a sprinkle of paprika over the lightly browned potatoes. Return to the rack and broil for another minute or so, until the tops are lightly browned.
    1 teaspoon smoked paprika
  • Remove the potatoes from the oven and use a spatula to move them to a platter or individual plates. Garnish with the remaining bacon bits and scallions. Serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Boursin Secret: Boursin is a brand of Gournay cheese known for its creamy, spreadable texture and bold infusion of garlic and fine herbs. It acts as a “shortcut” to gourmet flavor, providing a sophisticated richness that sets these potatoes apart. You can typically find it in the specialty cheese section (near the deli or artisanal cheeses) at most major supermarkets.
  • Uniform Sizing: Choose Russet potatoes that are similar in size and shape. This ensures that they all bake at the same rate and appear uniform for a beautiful “steakhouse” presentation.
  • The Bacon Fat Trick: After frying your bacon bits, don’t discard the fat! Use that liquid gold to rub down the potato skins before the first bake. It adds a layer of smoky flavor and helps the coarse sea salt stick to the skin for that perfect crunch.
  • Don’t Over-Mix: When combining your filling, mix until just smooth. Overworking the potatoes, especially with a high-speed electric mixer, can cause the starches to break down and become “gummy” rather than fluffy.

Nutrition

Calories: 768kcal | Carbohydrates: 71g | Protein: 22g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 748mg | Potassium: 1705mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 23mg | Calcium: 399mg | Iron: 4mg

The Ultimate One-Pot Swedish Meatball Pasta

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If you love the cozy flavors of classic Swedish meatballs (think IKEA), but want a more filling, one-pan meal, this One-Pot Swedish Meatball Pasta is the ultimate comfort food solution. Tender egg noodles and juicy, spiced meatballs simmer together in a rich, velvety gravy that tastes even better than the restaurant version. It’s a 30-minute dinner that delivers maximum flavor with minimal cleanup, making it a guaranteed hit for busy weeknights.

A large stainless steel skillet filled with Swedish meatball pasta that has been garnished with chopped Italian parsley.
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🥩 The Ingredients

This dish combines savory proteins and signature warm spices with a velvety, cream-based sauce to create a comforting, restaurant-quality meal right in your own kitchen. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Swedish meatball pasta on a grey wooden background including ground beef, ground pork, breadcrumbs, an egg, grated onion, butter, beef stock, cream, egg noodles, and seasonings.

📝 Ingredient Notes and Substitutions

  • Ground Beef & Pork: Using a 50/50 blend is traditional for Swedish meatballs; the beef provides a hearty flavor while the pork adds fat and tenderness. You can use 100% ground beef if preferred, but try to use 80/20 fat content to keep them from drying out.
  • Panko Breadcrumbs: These create a lighter, fluffier meatball than standard breadcrumbs. If you are gluten-free, you can easily swap these for certified GF breadcrumbs or crushed pork rinds.
  • Grated Onion: Grating the onion directly into the meat mixture (rather than dicing it) ensures the meatballs stay incredibly moist and prevents large chunks from breaking the meatballs apart.
  • Allspice & Nutmeg: These are the “secret” ingredients that define the Swedish flavor profile. Even if you aren’t a fan of warm spices in savory food, don’t skip them—they provide a subtle, authentic depth that sets this apart from a standard beef gravy.
  • Beef Stock: For the best color and richest flavor, use a high-quality beef stock or bone broth. If you only have chicken stock on hand, it will still work, though the sauce will be lighter in color and flavor.
  • Egg Noodles: Wide egg noodles are the classic choice because their wavy shape is perfect for “trapping” the creamy sauce. If you don’t have them, hearty shapes like Rotini or Pappardelle are great alternatives.
  • Heavy Cream: This gives the sauce its signature velvet texture. For a slightly lighter version, you can use half-and-half, but the sauce may not be quite as thick and rich.
  • Dijon & Worcestershire: These two ingredients add “umami” and a necessary tang to balance the richness of the cream. If you don’t have Dijon, a half-teaspoon of dry mustard powder will do the trick.

🔥 Tips and Tricks for the Perfect Dish

  • Don’t Overmix the Meat: When combining your meatball ingredients, mix until just combined. Overworking the meat can lead to tough, rubbery meatballs instead of the tender, melt-in-your-mouth texture you want.
  • The “Fond” is Flavor: Don’t worry about the brown bits stuck to the bottom of the pan after searing the meatballs. That is called “fond,” and it’s concentrated flavor! When you pour in the beef stock, use a wooden spoon to scrape those bits up so they dissolve into the gravy.
  • Sear in Batches: If your skillet isn’t large enough to hold all the meatballs with space between them, sear them in two batches. If the pan is crowded, the meatballs will steam rather than brown, and you’ll miss out on that savory crust.
  • Keep an Eye on the Liquid: Because the pasta cooks directly in the sauce, it absorbs a lot of moisture. If the sauce looks too thick before the noodles are tender, simply splash in an extra ¼ cup of beef broth to loosen it up.
  • Use Room Temperature Cream: To prevent the heavy cream from curdling when it hits the hot pan, take it out of the fridge about 15 minutes before you need it. This ensures a perfectly smooth, velvet-like sauce.

👩🏼‍🍳 How to Make Swedish Meatball Pasta

A person using a large wooden spoon to mix ground beef, ground pork, and other ingredients in a glass bowl for homemade Swedish meatballs.
  1. Step 1: Place all of the meatball ingredients in a bowl and mix until just combined.
A person wearing black kitchen gloves forming uncooked Swedish meatballs and placing them on an oval platter.
  1. Step 2: Shape the mixture into 1-inch balls and set aside.
Uncooked Swedish meatballs being seared in a large skillet filled with simmering olive oil on a gas stove.
  1. Step 3: Heat the oil (2 tbsp) in a large skillet over medium heat and sear the meatballs until lightly browned all over (they won’t be completely cooked through).
A person transferring all-purpose flour from a small white bowl into a large skillet that is filled with a simmering roux on a gas stove.
  1. Step 4: Remove the meatballs and add the butter. Stir in the flour and whisk to make a roux, about 2 minutes.
A person pouring beef stock into a skillet filled with a simmering roux that is being whisked by his other hand.
  1. Step 5: Whisk in the beef broth, Dijon, Worcestershire sauce, salt, and pepper. Stir until starting to thicken just a bit, about 1 to 2 minutes.
A person dumping uncooked egg noodles into a skillet filled with a simmering brown sauce.
  1. Step 6: Stir in the noodles, bring to a boil, lower the heat, cover, and simmer for about 6 minutes, stirring every now and then (to make sure the pasta isn’t sticking to the pan).
A person transferring partially cooked Swedish meatballs into a large skillet filled with a simmering brown and cream sauce with egg noodles in the sauce.
  1. Step 7: Stir in the cream and add the meatballs. Simmer for another 5 minutes.
A person sprinkling chopped Italian parsley over a skillet filled with Swedish Meatball Pasta.
  1. Step 8: Garnish with chopped Italian parsley and serve at once.

Expert Tip: The “Hydration Rest” for Perfect Texture

For the most tender, restaurant-quality meatballs, let your meatball mixture rest in the refrigerator for at least 15 minutes before you start rolling. This crucial step allows the Panko breadcrumbs to fully hydrate from the egg and onion juices, creating a “panade” that locks in moisture and prevents the meat from becoming tough or rubbery during the searing process.

As a bonus, chilled meat is much easier to shape into perfectly smooth rounds without sticking to your hands! Not 100% necessary, but it helps to make perfect meatballs!

🙋🏽‍♂️ Frequently Asked Questions

Can I use frozen meatballs to make this One-Pot Swedish Meatball Pasta?

Yes, you certainly can. Simply thaw them completely before starting and sear them in the pan as directed to ensure they develop a nice crust and soak up the flavors of the homemade gravy.

How should I store and reheat leftovers of One-Pot Swedish Meatball Pasta?

Place any remaining portions in an airtight container and keep them in the refrigerator for up to three days. When you are ready to eat, reheat them on the stove over low heat with a splash of beef broth or milk to bring the creamy sauce back to its original consistency.

Can I make this One-Pot Swedish Meatball Pasta gluten-free?

Absolutely. To adapt this recipe, use certified gluten-free breadcrumbs in the meat mixture, swap the all-purpose flour for a 1:1 gluten-free baking blend, and use your favorite gluten-free sturdy noodle or brown rice pasta.

What are the best noodles to use for One-Pot Swedish Meatball Pasta?

Wide egg noodles are the ideal choice because their wavy shape and soft texture are perfect for clinging to a thick, savory gravy. If you don’t have those on hand, any hearty pasta like rotini, fusilli, or even penne will work beautifully to capture the sauce.

Can I prep the meatballs for One-Pot Swedish Meatball Pasta in advance?

es, you can roll the meat mixture into balls up to 24 hours ahead of time. Store them on a parchment-lined plate covered with plastic wrap in the fridge, which actually helps them hold their shape even better when they hit the hot skillet.

An overhead view of a white pasta bowl filled with a serving of Swedish meatball pasta sitting next to a large skillet filled with the same.

🍝 More Amazing One-Pot Wonder Recipes

Ready to make the best pasta dish this side of Sweden? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a large stainless steel skillet filled a freshly prepared Swedish meatball pasta topped with chopped Italian parsley.
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5 from 4 votes

The Ultimate One-Pot Swedish Meatball Pasta

This One-Pot Swedish Meatball Pasta features juicy, spiced meatballs and tender egg noodles simmered in a rich, velvety cream gravy. It’s a 30-minute, family-favorite dinner that delivers all the cozy flavors of the IKEA classic with the ease of a single pan!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 768kcal
Author: Kris Longwell

Equipment

  • 1 large skillet (12") preferably with lid

Ingredients

For the Meatballs

  • ½ lb ground beef 85% – 90% lean
  • ½ lb ground pork
  • ½ cup Panko breadcrumbs
  • 1 large egg
  • ½ cup grated onion see NOTES
  • 3 cloves garlic minced
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil

For the Pasta and Sauce

  • 2 tablespoon unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups beef stock or broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 12 oz egg noodles extra-wide
  • 1 cup heavy cream
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

Sear the Meatballs

  • In a large bowl, gently mix the beef, pork, breadcrumbs, egg, onion, garlic, allspice, nutmeg, salt, and pepper until just combined. Roll into 1-inch balls and set aside.
    ½ lb ground beef, ½ lb ground pork, ½ cup Panko breadcrumbs, 1 large egg, ½ cup grated onion, 3 cloves garlic, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, ¾ teaspoon Kosher salt, ½ teaspoon black pepper
  • Heat the oil in a large skillet over medium heat. Add the meatballs and sear them, moving them frequently around to help keep them from sticking to the pan. Sear them until lightly browned all over, but not completely cooked through. Remove them from the pan onto a plate or platter. Set aside.
    2 tablespoon olive oil

Make the Sauce and Finish the Dish

  • In the same skillet over medium heat, add the butter and stir until melted.
    2 tablespoon unsalted butter
  • Stir in the flour and cook for one to two minutes, stirring often.
    ¼ cup all-purpose flour
  • Whisk in the beef stock and then the Worcestershire, Dijon, salt (1 tsp), and pepper (1 tsp). Use a wooden spatula to pry up any brown bits stuck to the pan. Stir for about 2 minutes, until the sauce is just beginning to thicken (it will continue to thicken as the sauce cooks).
    4 cups beef stock, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon Kosher salt, 1 teaspoon black pepper
  • Stir in the egg noodles and bring to a boil. Immediately turn the heat to LOW and cover the pan. Simmer for about 6 minutes, stirring once or twice to keep the noodles from sticking to the pan.
    12 oz egg noodles
  • Remove the lid and stir in the heavy cream, and then return the meatballs to the skillet. Let simmer for about 5 minutes. If the sauce becomes too thick, thin it with a splash of beef stock (or broth).
    1 cup heavy cream
  • Serve at once, garnish with the chopped parsley.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Grated Onion Secret: For the juiciest meatballs, always grate your onion using a box grater instead of dicing it. The onion juice and fine pulp distribute evenly throughout the meat, providing incredible moisture and flavor without the risk of large onion chunks causing your meatballs to fall apart in the pan.
  • Adjusting Sauce Consistency: Because the pasta absorbs liquid as it cooks, the sauce can thicken quickly. If it looks too thick before the noodles are tender, simply stir in an extra ¼ to ½ cup of beef broth to loosen it up.
  • Don’t Crowd the Pan: When searing the meatballs, work in batches if necessary. Crowding the pan will cause the meat to steam rather than brown; you want that deep golden crust to create the “fond” (brown bits) that gives the gravy its rich color and flavor.
  • Storage Tip: This dish is best served fresh, but leftovers can be stored in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to the pan to help the cream sauce become silky again.

Nutrition

Calories: 768kcal | Carbohydrates: 115g | Protein: 48g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 689mg | Potassium: 976mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1354IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 8mg

Authentic Spanish Seafood Paella

by 4 Comments

Transport your taste buds to the coast of Spain with this stunning, Authentic Seafood Paella. We’ve combined the finest saffron-infused rice with succulent monkfish and fresh shellfish to create a Mediterranean masterpiece that is as beautiful as it is delicious!

An overhead view of a large paella pan filled with freshly prepared Authentic Spanish Seafood Paella.
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🍤 The Ingredients

By combining traditional Spanish pantry essentials with a bounty of premium seafood, we’ve created a dish that captures the true, smoky essence of the Mediterranean coast in every spectacular bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Authentic Spanish Seafood Paella on a grey wooden background including bomba rice, fish stock, chopped bell peppers and onions, monk fish, mussels, clams, shrimp, grated tomatoes, garlic, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Rice: For the most authentic texture, we highly recommend Bomba rice (like Santo Tomás), as it absorbs a massive amount of flavor while remaining distinct and firm. If you can’t find it, Calasparra or Arborio rice are the best substitutes, though you may need to adjust your liquid ratios slightly.
  • Monkfish: Known as “the poor man’s lobster,” monkfish is prized in paella for its firm, meaty texture that won’t flake apart during cooking. If it’s unavailable, any firm-fleshed white fish like grouper, snapper, or halibut will work beautifully.
  • Saffron: High-quality Saffron threads are the soul of this dish, providing that iconic golden hue and floral aroma. While there is no true flavor substitute, you can use a pinch of turmeric if you only need to replicate the vibrant yellow color.
  • Pimentón: Be sure to use Smoked Spanish Paprika (Pimentón de la Vera) rather than domestic paprika; it provides the deep, smoky “chorizo-like” essence that defines a traditional paella.
  • Shellfish Stock: A rich, homemade shrimp and crab stock is the flavor engine of this recipe. In a pinch, you can use a high-quality store-bought seafood stock or even clam juice diluted with a bit of water; just be sure to taste for salt!

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Seafood Paella

  • The “No-Stir” Rule: Once you’ve added the stock and distributed the rice evenly, put the spoon away! Stirring releases starch and makes the rice creamy like risotto, but for a perfect paella, you want the grains to be distinct and separate.
  • Rotate the Pan: If you are using a large 16-inch or 20-inch pan, it likely extends beyond your heat source. Every few minutes, give the pan a 90-degree turn to ensure the rice at the edges cooks at the same rate as the center.
  • Season Like the Sea: Since rice is a neutral sponge, your stock needs to be well-seasoned. Taste your stock after adding the saffron; it should taste slightly “too salty” (like seawater) to ensure the finished rice is perfectly flavored.
  • Master the Sofrito: Don’t rush the grated tomatoes. Sauté them until the water has evaporated and they turn into a thick, dark “jam” where the oil begins to separate. This “tomato gold” is the flavor foundation of the entire dish.
  • The Foil Trick: If your rice is tender but your clams and mussels haven’t popped open yet, cover the pan with a large sheet of foil for the last 3 minutes. This traps the steam and “shocks” the shells open without overcooking the rice.
  • Listen for the Crackle: To achieve the legendary socarrat (the caramelized crust on the bottom), listen for a faint crackling sound at the very end of the cook. This means the liquid is gone, and the rice is starting to toast in the olive oil.
  • The Power of the Rest: After you turn off the heat, cover the pan with a clean kitchen towel and let it rest for 5 to 10 minutes. This final steam allows the rice to finish cooking perfectly and helps the socarrat release from the bottom of the pan.

👩🏼‍🍳 How to Prep for Seafood Paella

A person using a mortar and pestle to grind saffron threads with warm shellfish stock on a wooden cutting board.
  1. Step 1: Grind the saffron threads and add two tablespoons of hot shellfish stock.
A person using two metal spoons to toss shrimp in hot oil in a large paella pan.
  1. Step 2: Heat the oil over medium-high heat and quickly sear the seasoned shrimp. Remove from the pan and set aside.
A person using a wooden spoon to toss chunks of monkfish in hot oil in a large paella pan.
  1. Step 3: Add the chopped and seasoned monkfish to the pan and sear for a couple of minutes. Remove from the pan and set aside.
A person using a wooden spatula to stir chopped onion and red bell pepper in hot oil in a large paella pan.
  1. Step 4: Add the chopped onion and red bell pepper and sauté until tender, about 4 minutes.
A person transferring minced garlic into a large paella pan that contains chopped onions and red bell pepper that are being sautéed in hot oil.
  1. Step 5: Add the garlic and sauté for another minute.
A person transferring grated tomatoes from a glass bowl into a large paella pan that is filled with simmering chopped onions and red bell peppers in hot oil.
  1. Step 6: Add the grated tomatoes (with juice) and cook until most of the liquid has evaporated and it is “jammy.”

Expert Tip:

For a truly professional “Fumet” (seafood stock), sauté your shrimp and crab shells in extra-virgin olive oil over medium-high heat until they turn a vibrant, deep orange before adding your water and aromatics. This crucial step “blooms” the essential oils in the shells, creating a rich, savory foundation.

👨‍🍳 How to Make Spanish Paella

A person transferring short-grain rice from a glass bowl into a large paella pan that is filled with sautéd sofrito.
  1. Step 1: Stir in the rice and cook for 1 to 2 minutes, until coated.
A person holding a small bowl of Spanish paprika over a large paella pan filled with toasted short-grain rice with sofrito.
  1. Step 2: Stir in the Spanish paprika and cook for 1 minute.
A person pouring hot shellfish stock from a stock pot into a large paella pan filled with toasted bomba rice mixed with sofrito.
  1. Step 3: Stir in the shellfish stock.
A person pouring saffron-infused shellfish stock from a coral bowl into a paella pan filled with seafood paella that is being simmered.
  1. Step 4: Stir in the bloomed saffron.
A person placing littleneck clams onto the surface of freshly prepared Authentic Spanish Seafood Paella in a large paella pan.
  1. Step 5: Nestle in the clams and mussels, and then after 10 minutes, add the shrimp and monkfish. Simmer another 10 minutes, remove from heat, and cover with a kitchen towel for 10 more minutes.
A person using a large serving spoon to serve authentic Spanish seafood paella from a large pan and revealing the socarrat on the bottom of the rice.
  1. Step 6: Garnish with lemon wedges and chopped parsley and serve at once!

🍽️ How to Serve

  • The Grand Reveal: Bring the entire pan directly to the table! Paella is a communal masterpiece, and there is nothing more impressive than the “wow” factor of that massive, colorful display sitting in the center of the gathering.
  • The Garnish: Arrange fresh lemon wedges around the perimeter and give the dish a final sprinkle of chopped Italian parsley. Instruct your guests to squeeze the lemon over the seafood just before eating; the bright acidity is essential for cutting through the richness of the saffron and smoky pimentón.
  • Scrape for the Gold: When plating, use a sturdy spoon to ensure you are scraping up plenty of the socarrat from the bottom of the pan. That crispy, caramelized layer of rice is the most prized part of the dish and provides a spectacular textural contrast to the tender monkfish.
  • The Perfect Pairings: Keep your side dishes simple to let the seafood shine. A crisp, leafy green salad with a light vinaigrette and a chilled bottle of Spanish Albariño or a dry Rosé are the perfect companions for this Mediterranean feast.

🙋🏽‍♂️ Frequently Asked Questions

What is the best pan to use for an Authentic Seafood Paella?

A wide, shallow carbon steel or stainless steel pan is ideal because it allows the rice to cook in a thin layer and promotes the formation of the legendary crispy bottom crust. If you don’t have a traditional vessel, a large, heavy-bottomed skillet is the next best choice. A paella grill is perfect for cooking outside.

Can I use regular long-grain rice for Authentic Seafood Paella?

It is best to avoid long-grain varieties as they don’t absorb liquid correctly; instead, look for short-grain Spanish varieties like Bomba or Calasparra that stay firm and distinct when cooked. These specific grains are designed to soak up three times their volume in broth without becoming mushy.

How do I know when my Authentic Seafood Paella has developed the socarrat?

Listen for a gentle crackling or “frying” sound at the end of the cooking process, which indicates the moisture has evaporated and the bottom layer of rice is beginning to toast in the oil. You can also carefully poke a spoon to the bottom of the pan to feel for a slightly resistant, tacky crust.

Can I make Authentic Seafood Paella ahead of time?

This dish is best enjoyed immediately after its short rest, as the rice will continue to soften and the seafood can become rubbery if reheated later. However, you can certainly prepare the shellfish stock and chop your vegetables a day in advance to make the final assembly much faster.

What should I do if the clams don’t open in my Authentic Seafood Paella?

Simply discard any shells that remain tightly closed after the steaming and resting period, as this usually indicates they were not alive before cooking. To help them along, you can briefly cover the pan with foil at the very end to create a concentrated burst of steam.

An overhead view of a large paella pan filled with seafood paella next to small tapas-style plates filled with small servings of the paella.

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An overhead view of a large paella pan filled with freshly prepared Authentic Spanish Seafood Paella.
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5 from 1 vote

Authentic Spanish Seafood Paella

This showstopping Authentic Spanish Seafood Paella is a Mediterranean masterpiece featuring saffron-infused Bomba rice, succulent shrimp, and meaty monkfish. Perfectly seasoned and topped with fresh shellfish, it’s the ultimate communal feast that delivers that legendary crispy socarrat in every bite!
Prep Time20 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time1 hour
Course: Entree / Tapas
Cuisine: Spanish
Servings: 8
Author: Kris Longwell

Equipment

Ingredients

Do Ahead – Shellfish Stock

For the Seafood Paella

  • 1 teaspoon saffron
  • 1 lb shrimp cleaned, tails left on (if desired), patted dry with paper towels
  • 1 lb monkfish cut into bite-sized pieces, patted dry with paper towels.
  • salt and pepper
  • ¾ cup extra-virgin olive oil
  • 2 medium onions finely chopped
  • 2 red bell peppers seeded and finely chopped
  • 6 cloves garlic minced
  • 7 Roma tomatoes grated, with juices
  • 4 cups bomba rice
  • 2 teaspoon Spanish smoked paprika
  • 15 littleneck clams
  • 15 mussels
  • 2 lemons cut into wedges, for garnish
  • 2 tablespoon Italian parsley fresh chopped, for garnish

Instructions

Do Ahead (or use purchased Seafood Stock)

  • Make the shellfish stock. Refrigerate for up to 3 days. Or, freeze for up to 3 months.
    12 cups shellfish stock

Make the Seafood Paella

  • Use a mortar and pestle (or a bowl and your fingers) to crush the saffron. Add two tablespoons of hot shellfish stock and stir (and crush). Set aside.
    1 teaspoon saffron
  • Make sure the shrimp and monkfish are patted dry. Then, season them all over with salt and pepper.
    1 lb shrimp, 1 lb monkfish, salt and pepper
  • Heat the oil over medium-high heat in a paella pan (or shallow skillet).
    ¾ cup extra-virgin olive oil
  • Add the shrimp to the hot oil, and cook for about 1 to 2 minutes, just until they are just turning pink (they will finish cooking later). Remove them with a slotted spoon and set aside. Add the seasoned monkfish and sear for about 1 to 2 minutes. Remove them with a slotted spoon and set aside.
  • In the same oil, sauté the onion and red bell pepper until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Add the grated tomatoes (with juice) and cook until most of the liquid is gone and the tomatoes are "jammy." Stir in a pinch of salt and pepper.
    2 medium onions, 2 red bell peppers, 6 cloves garlic, 7 Roma tomatoes
  • Stir in the rice and cook for about 2 minutes, ensuring it is coated in the oil. Stir in the paprika, and cook for an additional minute.
    4 cups bomba rice, 2 teaspoon Spanish smoked paprika
  • Carefully add the warm shellfish stock. Add 1 tablespoon plus 1 teaspoon of salt. Stir to make sure the rice is evenly distributed. At this point: DO NOT STIR ANYMORE. Simmer for 10 to 15 minutes, until the rice is not completely submerged, but the sauce is still bubbly.
  • Nestle the clams and mussels into the rice, hinge side down (so they will open their shells upward). Simmer for 10 minutes.
    15 littleneck clams, 15 mussels
  • Next, nestle in the shrimp and monkfish. Simmer for another 5 to 10 minutes. At this point, you should hear the rice starting to crackle. If it smells burnt, turn off the heat immediately. If the clams and/or mussels aren't opening, cover the pan with foil.
  • Turn off the heat and cover the pan with a kitchen towel (or two) for 10 minutes.
  • Remove the towels and garnish with lemon wedges and chopped parsley. Serve at once!
    2 lemons, 2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Rice Ratio: This recipe is specifically calibrated for Bomba rice, which requires a 1:3 ratio (1 part rice to 3 parts liquid). If you substitute with Calasparra or Arborio, you may need to reduce the stock slightly.
  • Seasoning the Stock: Because rice is very neutral, your stock must be well-seasoned. Taste your stock after adding the saffron; it should taste slightly “too salty” (like seawater) to ensure the finished dish is perfectly flavored.
  • The “No-Stir” Rule: Once the rice is distributed and the stock is simmering, do not stir the pan! Stirring releases starches and will result in a creamy, risotto-like texture rather than the distinct, firm grains required for authentic paella.
  • The Socarrat: To achieve the legendary crispy bottom crust, listen for a faint crackling sound during the final 60 seconds of cooking. If you aren’t sure, use a spoon to gently peek at the bottom—it should be dark golden and tacky, not black or burnt.
  • Shellfish Safety: Always discard any mussels or clams that remain tightly closed after the cooking and resting period.
  • The Rest: Do not skip the 5–10 minute rest under a clean kitchen towel! This final steam finishes the rice perfectly and helps the socarrat release from the bottom of the pan for easier serving.
If you are scaling down from the 20-inch outdoor version to a standard 16-inch pan (perfect for a stovetop), use these adjusted quantities to ensure the rice remains in that ideal thin layer:
  • Rice & Stock: 2 ½ cups Bomba rice and 7 ½ cups shellfish stock.
  • The Sofrito: 1 large yellow onion, 1 red bell pepper, 4 cloves of garlic, and 3 large Roma tomatoes (grated).
  • The Spices: ½ cup EVOO, ½ teaspoon saffron threads, and 1 teaspoon smoked Spanish paprika.
  • The Protein: 1 lb monkfish (cubed), 12–16 jumbo shrimp, 12 mussels, and 12 clams.
 

The Best Restaurant-Style Honey Mustard Dressing

by 2 Comments

Stop settling for store-bought bottles and whip up this creamy, tangy Restaurant-Style Honey Mustard Dressing in just five minutes. It features the perfect balance of sweet honey and savory mustard, making it an irresistible choice for dipping crispy chicken tenders, homemade soft pretzels, or drizzling over a fresh garden salad.

A person holding a spoonful of Restaurant-Style Honey Mustard Dressing over a jar of the same surrounded by a couple of plates holding side salads as well as a glass of white wine a small jar holding cherry tomatoes.
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🍯 The Ingredients

This recipe combines creamy pantry staples with bright citrus and a hint of smoky heat to create a perfectly balanced sauce that rivals any high-end steakhouse version. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Restaurant-Style Honey Mustard Dressing including mayonnaise, Dijon mustard, yellow mustard, honey, lemon juice, and seasonings.

📝 Ingredient Notes and Substitutions

  • Mayonnaise: For the creamiest texture and most authentic restaurant flavor, use a high-quality, full-fat mayonnaise. If you want a lighter version, you can swap half of the mayo for plain Greek yogurt or sour cream, though it will be significantly tangier.
  • Honey: Use a mild liquid honey for easy mixing; if you are looking for a vegan alternative, agave nectar or maple syrup can be used, though the flavor profile will shift slightly.
  • The Mustards: The combination of Dijon and yellow mustard is essential for depth; however, if you prefer a coarser texture, you can substitute the Dijon with stone-ground mustard.
  • Lemon Juice: Freshly squeezed lemon juice provides the best bright acidity, but apple cider vinegar or white wine vinegar can be used as a 1:1 replacement in a pinch.
  • Whole Milk: This is used strictly to adjust the consistency; omit it entirely for a thick dipping sauce, or swap it with heavy cream for extra richness or a splash of water for a dairy-free thinning agent.
  • Spices: Smoked paprika adds a subtle woodsy undertone that sets this apart from basic recipes, while the cayenne pepper is meant to enhance the other flavors rather than provide heat—feel free to adjust the “zing” to your preference.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How to Make Restaurant-Quality Honey Mustard Dressing

A person using a spoon to transfer Dijon mustard from a small bowl into a larger glass bowl containing mustard and honey.
  1. Step 1: In a medium-sized bowl, add the mayo, honey, and Dijon mustard.
A person using a spoon to transfer yellow mustard from a small bowl into a larger glass bowl containing mayonnaise, honey, and Dijon mustard.
  1. Step 2: Next, add the yellow mustard.
A person using a citrus juicer to squeeze fresh lemon juice into a glass bowl filled with mayonnaise, honey, Dijon mustard, and yellow mustard.
  1. Step 3: Add the juice of half of a lemon, about 1 teaspoon.
A person holding a small bowl filled with seasonings that he is ready to dump into a bowl filled with mayonnaise, mustard, honey, and lemon juice.
  1. Step 4: Add the garlic powder, paprika, cayenne, salt, and pepper.
A person pouring a small amount of whole milk from a small bowl into a glass bowl holding the ingredients for Restaurant-Style Honey Mustard Dressing.
  1. Step 5: For a slightly thinner dressing (for salads), add a splash of milk (or water). Omit for a thicker dipping sauce.
A person pouring freshly prepared Restaurant-Style Honey Mustard Dressing from a glass bowl into a small glass jar on a wooden cutting board.
  1. Step 6: Whisk until combined and then transfer to a jar (or container) with a lid. Refrigerate until ready to use, for up to 2 weeks.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

How long can I store Restaurant-Style Honey Mustard Dressing in the refrigerator?

When kept in an airtight container or a sealed glass jar, this sauce will stay fresh and flavorful for up to two weeks.

Can I make a dairy-free version of this Restaurant-Style Honey Mustard Dressing?

Absolutely; simply use a plant-based mayonnaise and replace the milk with a splash of water or unsweetened almond milk to achieve your desired consistency.

Is this Restaurant-Style Honey Mustard Dressing spicy?

While it contains a pinch of cayenne and smoked paprika, the primary flavor profile is sweet and tangy rather than hot. You can easily omit the pepper if you prefer a completely mild dressing.

How do I adjust the thickness of my Restaurant-Style Honey Mustard Dressing?

For a thick dip, omit the milk (or water). For a more pourable dressing, add a splash of milk to the sauce. The dressing will thicken somewhat after it chills.

Can I use Restaurant-Style Honey Mustard Dressing as a marinade for meat?

Yes, it works beautifully for coating chicken or pork before grilling or baking, as the sugars help create a delicious caramelized crust on the outside.

A person pouring Restaurant-Style Honey Mustard Dressing from a jar over a chopped salad in a large wooden salad bowl

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A person holding a spoonful of Restaurant-Style Honey Mustard Dressing over a glass jar holding the same in front of a side salad on a salad plate.
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5 from 1 vote

The Best Restaurant-Quality Honey Mustard Dressing

This creamy Restaurant-Style Honey Mustard Dressing strikes the perfect balance between sweet honey and tangy mustard with a hint of smoky spice. Ready in just five minutes, it’s the ultimate upgrade for salads, sandwiches, and dipping your favorite appetizers.
Prep Time5 minutes
chill time (recommended)1 hour
Total Time1 hour 5 minutes
Course: Dressing or Dip
Cuisine: American
Servings: 8
Calories: 124kcal
Author: Kris Longwell

Equipment

  • 1 medium bowl for mixing
  • 1 whisk or fork/spoon
  • 1 jar with lid, or container with lid

Ingredients

  • ½ cup mayonnaise
  • 3 tablespoon honey
  • 2 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon lemon juice fresh, usually from one half of a lemon
  • 1 teaspoon whole milk or water, see NOTES
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • salt and pepper

Instructions

  • In a medium bowl, whisk the mayonnaise, honey, Dijon mustard, yellow mustard, lemon juice, milk (if using), garlic powder, paprika, cayenne, and a pinch each of salt and pepper until fully combined.
    ½ cup mayonnaise, 3 tablespoon honey, 2 tablespoon Dijon mustard, 1 tablespoon yellow mustard, 1 tablespoon lemon juice, 1 teaspoon whole milk, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, salt and pepper
  • Transfer to a jar (or container) and cover. Serve at once, or better, chill for at least one hour. Give the jar a good shake (or stir) before serving.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Adjusting Thickness: For a thick, rich consistency perfect for dipping chicken tenders or pretzels, omit the milk (or water) entirely. Only add the liquid if you prefer a thinner, pourable dressing for salads.
  • Chill Before Serving: For the best flavor, let the dressing rest in the refrigerator for at least 30 minutes. This allows the spices to meld and the mustard’s sharpness to mellow slightly.
  • Storage: Store any leftovers in an airtight container or mason jar for up to two weeks. If the dressing separates slightly while sitting, simply give it a quick stir or shake before using.
  • Customizing Heat: The cayenne pepper provides a very subtle depth. If you prefer a “spicy” honey mustard, feel free to double the cayenne or add a dash of your favorite hot sauce.

Nutrition

Calories: 124kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 152mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg

The Ultimate Slow Cooker Beef Manhattan

by 2 Comments

This Slow Cooker Beef Manhattan is the ultimate comfort meal, featuring tender chuck roast and a rich, from-scratch gravy that is far better than any packet. It’s a hearty, nostalgic dinner that brings the best of this diner classic right to your kitchen with minimal effort. To truly take this dish over the top, serve these savory layers over our Best Mashed Potatoes with a thick slice of toasted Homemade Country White Bread.

A straight-on view of a slow cooker beef manhattan with brown gravy drizzled over the top of the bread, potatoes, and shredded roasted beef all on a white dinner plate.
[feast_advanced_jump_to]

🥩 The Ingredients

This recipe relies on fresh aromatics, savory pantry staples, and a well-marbled cut of beef to build a deep, complex flavor profile that eliminates the need for processed seasoning packets. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for slow cooker beef Manhattan on a grey wooden background including a chuck roast, beef broth, onion, garlic, fresh herbs, Worcestershire sauce, vinegar, mashed potatoes, bread, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chuck Roast: This is the ideal cut for slow cooking because the marbled fat breaks down over time, resulting in incredibly tender beef. If you can’t find chuck, a rump roast or bottom round will work, though they may be slightly leaner.
  • Beef Stock: For the best flavor, use a high-quality beef bone broth. If you are using a standard stock, opt for low-sodium so you can control the salt level yourself.
  • Balsamic Vinegar: This adds a subtle acidity that cuts through the richness of the beef. If you don’t have balsamic, a splash of red wine or red wine vinegar is a great alternative.
  • Fresh Herbs: Fresh rosemary and thyme provide a bright, earthy aroma that dried herbs can’t quite match. However, if you must use dried, use 1 teaspoon of each and add them at the beginning of the cook time.
  • White Bread: A sturdy, thick-cut bread is traditional for a Manhattan to ensure it holds up under the gravy. While we recommend Homemade Country White Bread, a thick-cut sourdough or Texas toast also works beautifully.
  • Cornstarch Slurry: This is the secret to a glossy, “no-packet” gravy. Always mix the cornstarch with cold water before adding it to the hot liquid to prevent clumping.

🔥 Tips and Tricks for Perfect Beef Manhattan

  • Don’t Rush the Sear: The deep brown crust created during the searing process is where the “umami” flavor lives. Since we aren’t using flavor packets, this step is essential for creating a dark, rich gravy.
  • Low and Slow is Best: While most slow cookers have a “High” setting, chuck roast benefits from the “Low” setting. The longer, gentler cook time allows the connective tissues to fully break down, resulting in beef that melts in your mouth.
  • Skim the Fat: Chuck roast can be a fatty cut. If you see a lot of oil rising to the top of the liquid after cooking, use a wide spoon or a fat separator to skim off the excess grease before thickening the gravy for a cleaner, richer flavor.
  • Rest the Meat: Let the beef rest for about 10 minutes while you are thickening the gravy. This allows the juices to redistribute so the beef remains moist and succulent when you portion it out.
  • Strain for Silky Gravy: For a truly restaurant-quality finish, pour the cooking liquid through a fine-mesh strainer before adding your cornstarch slurry. This removes the softened onions, garlic bits, and herb remnants, leaving you with a perfectly smooth, silky gravy that looks beautiful on the plate.

👩🏼‍🍳 How to Make Slow Cooker Beef Manhattan

A large beef chuck roast that has been seasoned with salt and pepper and is being seared in oil in a large non-stick skillet.
  1. Step 1: Season the roast with salt and pepper. Sear on both sides in the oil in a large skillet over medium heat. Set aside once browned.
A person using a large wooden spoon to stir strips of onion that are being sautéed in a large non-stick skillet on an induction stovetop.
  1. Step 2: Add the sliced onions to the skillet and sauté until softened, about 4 minutes. Add the garlic and cook for another 30 seconds. Deglaze the pan with a splash of beef broth.
A person pouring beef stock from a glass measuring cup into a slow cooker that contains a partially seared chuck roast that is topped with strips of sautéed onions.
  1. Step 3: Place the roast in your slow cooker and top with the sautéed onions and garlic. Pour in the beef stock, Worcestershire sauce, and balsamic vinegar.
A person placing a bundle of fresh herbs that have been tied together with kitchen twine into a slow cooker filled with a partially seared chuck roast, beef stock, and sautéed onions.
  1. Step 4: Season with salt and pepper and nestle the herbs next to the roast. Cook on LOW to 8 to 10 hours.
A person pouring a cornstarch slurry into a saucepan that is filled with a strained liquid from a slow cooker beef Manhattan.
  1. Step 5: Remove the roast, strain the liquid, and pour it into a saucepan. Whisk in the cornstarch slurry, and stir until thickened.
Brown gravy being poured over the top of a serving of slow cooker beef Manhattan including shredded roast beef over mashed potatoes on top of homemade sliced white bread.
  1. Step 6: Roughly pull the beef apart and serve it over bread topped with mashed potatoes. Pour on plenty of gravy!

Expert Tip: The Secret to Lump-Free Gravy

Always whisk your cornstarch into cold water before adding it to the hot liquid to prevent irreversible clumping. While you can thicken the gravy directly in the slow cooker on High, transferring it to a saucepan is the pro move; the direct heat activates the cornstarch much faster and allows you to easily whisk the gravy to a perfectly smooth, silky consistency.

🍽️ How to Serve

  • The Classic Assembly: Place a slice of toasted white bread on the plate (cut diagonally for a professional diner look). Top the bread with a generous scoop of Best Mashed Potatoes, then pile a heap of the tender beef over the top.
  • The Gravy Pour: Generously ladle the hot, silky gravy over the beef and potatoes, allowing it to cascade down and soak into the bread.
  • Add a Green Side: Balance the rich “meat and potatoes” flavors with a bright side dish. Southern-style green beans, roasted broccoli, or maple-glazed carrots pair perfectly with this meal.
  • The Finishing Touch: Don’t forget the fresh chopped parsley! It provides a necessary pop of color and a hit of freshness that cuts through the savory gravy.
  • Family Style: If you aren’t plating individually, place the beef on a large platter surrounded by a ring of mashed potatoes, and serve the gravy in a boat on the side so everyone can add as much as they like.

🙋🏽‍♂️ Frequently Asked Questions

Why is it called a Beef Manhattan?

This dish actually originated in Indianapolis, Indiana, during the 1940s. It was created at a local deli and named after the famous New York City borough to give the hearty, Midwestern meal an air of sophisticated, big-city flair.

What is the best cut of meat for a Slow Cooker Beef Manhattan?

A well-marbled chuck roast is the top choice because it becomes incredibly tender after a long simmer. The fat breaks down during the process, creating a succulent texture that pairs perfectly with homemade gravy.

Can I make this Slow Cooker Beef Manhattan ahead of time?

Absolutely. You can prepare the roast and gravy a day in advance and store them in the refrigerator. In fact, the flavors often deepen overnight, making the meal taste even better when reheated the next day.

How do I store leftovers of my Slow Cooker Beef Manhattan?

Keep the meat and gravy in an airtight container in the fridge for up to four days. For the best results, store the bread and potatoes separately to prevent them from becoming too soft before you are ready to eat.

A person pouring brown gravy from a glass gravy boat over the top of a serving of slow cooker beef Manhattan on a white dinner plate.

😋 More Amazing Beefy Slow Cooker Recipes

Ready to make the best beef comfort food this side of Manhattan? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a slow cooker beef manhattan with brown gravy drizzled over the top of the bread, potatoes, and shredded roasted beef all on a white dinner plate.
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5 from 1 vote

Slow Cooker Beef Manhattan

This hearty diner classic features tender, melt-in-your-mouth chuck roast and a rich, from-scratch gravy served over thick bread and creamy mashed potatoes. It’s the ultimate "meat and potatoes" comfort meal made easy in the slow cooker without any processed packets.
Prep Time15 minutes
Cook Time10 hours
Total Time10 hours 15 minutes
Course: Entree / Slow Cooker
Cuisine: American
Servings: 8
Calories: 427kcal
Author: Kris Longwell

Equipment

Ingredients

  • 3½ lb chuck roast
  • salt and pepper for seasoning roast
  • 2 tablespoon olive oil
  • 1 large onion halved and sliced
  • 4 cloves garlic minced
  • 2 cups beef stock or broth
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 sprigs rosemary fresh
  • 3 sprigs thyme fresh
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ¼ cup cornstarch mixed with 4 tablespoon of cold water to make a slurry.
  • white bread thick slices
  • mashed potatoes
  • 2 tablespoon Italian parsley fresh chopped, for garnish (optional)

Instructions

  • Liberally season the roast all over with salt and pepper. Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the roast and sear on each side for about 5 minutes per side, until browned all over. Remove the roast from the pan and place it in your slow cooker.
    3½ lb chuck roast, salt and pepper, 2 tablespoon olive oil
  • Add the onion to the pan and sauté until softened, about 4 minutes. Stir in the garlic and sauté for another 30 seconds. Add a splash of the beef broth and use a spatula to scrape up any stuck-on bits in the pan. Pour over the top of the roast in your slow cooker.
    1 large onion, 4 cloves garlic, 2 cups beef stock
  • Add the rest of the beef stock (or broth), Worcestershire sauce, and balsamic vinegar. Tie the herbs together with a string and nestle them into the liquid, placing them next to the roast. Add the salt (1½ tsp) and pepper (1 tsp).
    2 tablespoon Worcestershire sauce, 1 tablespoon balsamic vinegar, 2 sprigs rosemary, 3 sprigs thyme, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Cover and cook on LOW for 8 to 10 hours, or until the meat is very tender. It should be "fork tender," but not so much that it completely shreds into strands.
  • Use a couple of large spatulas to remove the roast from the slow cooker. It will probably fall apart somewhat because it is so tender. This is good!
  • Carefully strain the liquid into a saucepan, pressing down on the solids to release all the delicious juices. Make the cornstarch slurry in a small bowl (¼ cup cornstarch mixed with ¼ cup cold water). Whisk in the slurry a little at a time, stirring and whisking constantly. Stir until the desired thickness is reached (usually 2 to 3 minutes).
    ¼ cup cornstarch
  • Place sliced bread on each guest's plate. Top with mashed potatoes, a generous portion of chunks of beef, and then topped with a generous pouring of gravy. Garnish with chopped parsley, if desired.
    white bread, mashed potatoes, 2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The “No-Packet” Secret: Since this recipe avoids processed seasoning packets, searing the beef is critical. That deep brown crust on the roast is what provides the rich color and “umami” depth for your homemade gravy.
  • Straining for Quality: For a truly silky gravy, pour the cooking liquid through a fine-mesh strainer into your saucepan or back into the slow cooker. This removes the bits of onion, garlic, and herbs, leaving you with a smooth, glossy finish.
  • Thickening Preference: While you can thicken the gravy in the slow cooker on High, using a saucepan on the stove is much faster and allows you to better control the thickness. If the gravy gets too thick, simply whisk in a splash of extra beef stock.
  • Make-Ahead & Storage: The flavors in the beef and gravy actually improve overnight! Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef and gravy also freeze beautifully for up to 3 months (store without the bread or potatoes).

Nutrition

Calories: 427kcal | Carbohydrates: 8g | Protein: 40g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 773mg | Potassium: 851mg | Fiber: 1g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 5mg

Easy Leftover Ham Fried Rice

by 2 Comments

Transform your holiday leftovers into a vibrant, one-pan dinner with this Easy Leftover Ham Fried Rice. By pairing savory diced ham with fresh carrots, onions, and aromatic ginger, you can create a satisfying “flavor reset” that feels entirely different from your traditional Easter feast. It’s a quick, family-friendly meal that ensures none of that delicious ham goes to waste!

An overhead view of an oval platter containing a large serving of leftover ham fried rice with a colorful napkin and a large serving spoon nearby.
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🍚 The Ingredients

This dish utilizes a mix of savory holiday leftovers, fresh garden aromatics, and classic pantry staples to create a perfectly balanced and flavorful one-pan dinner. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for leftover ham fried rice on a wooden grey background including cubed ham, day-old rice, carrots, onion, ginger, garlic, peas, scallions, and Chinese seasonings.

📝 Ingredient Notes and Substitutions

  • Leftover Ham: Any variety of holiday ham works beautifully, whether it’s honey-glazed, smoked, or spiral-sliced. If you don’t have leftovers, thick-cut deli ham or Canadian bacon are excellent substitutes.
  • Day-Old Jasmine Rice: Using cold, dry steamed rice is the secret to achieving that distinct fried rice texture without it becoming gummy. If you only have fresh rice, spread it on a baking sheet and pop it in the freezer for 15–20 minutes to dry it out before cooking.
  • Peanut Oil: This is the preferred choice for its high smoke point and nutty aroma, but you can easily swap it for canola, vegetable, or grapeseed oil.
  • Oyster Sauce: This ingredient provides a rich, savory “umami” depth that mimics restaurant-style fried rice. If you don’t have it, you can substitute it with Hoisin sauce or an extra splash of soy sauce mixed with a pinch of brown sugar.
  • Fresh Ginger and Garlic: While fresh aromatics offer the most punch, you can substitute ¼ teaspoon of ground ginger and ½ teaspoon of garlic powder in a pinch.
  • Sweet Peas: Frozen peas are ideal because they add a pop of bright green color and sweetness; there is no need to thaw them, as they will heat through instantly when tossed with the hot rice.
  • Soy Sauce: To make this dish gluten-free, simply swap the soy sauce for Tamari or coconut aminos.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Ham Fried Rice

  • The Golden Rule of Cold Rice: Always use cold, day-old rice. Freshly cooked rice contains too much moisture, which will cause the dish to become gummy and mushy. If you didn’t plan, cook a fresh batch, spread it out on a large baking sheet, and place it in the freezer for 15–20 minutes to dry out the grains before frying.
  • Mise en Place is Essential: Stir-frying is a high-heat, fast-moving process. Have all your ingredients—the diced ham, chopped veggies, minced aromatics, and whisked eggs—prepped and sitting in bowls next to the stove before you turn on the burner.
  • The “Small Dice” for Carrots: Since this recipe uses fresh carrots, ensure you dice them very small (about the size of a pea). This allows them to soften and become tender-crisp in the pan at the same rate the onions cook, eliminating the need to par-boil them.
  • Sear the Ham First: Don’t skip the step of browning the ham. Searing the ham cubes in the peanut oil creates crispy, caramelized edges and infuses the oil with smoky flavor that carries through the entire dish.
  • Use High Heat: To get that signature “restaurant-style” toasted flavor, keep your heat on medium-high to high. You want the rice to “crackle” and fry in the pan rather than steaming.
  • The Egg “Well” Technique: Pushing the rice to the outer edges of the pan to create a “well” in the center allows the eggs to cook directly on the hot surface of the pan. This ensures you get distinct, fluffy ribbons of egg rather than a coating that makes the rice look yellow and wet.
  • Watch the Salt: Easter hams are often heavily salted or honey-glazed. Between the ham, the soy sauce, and the oyster sauce, you likely won’t need to add any extra salt. Always taste a bite of the finished dish before reaching for the salt shaker!

👩🏼‍🍳 How to Make Leftover Ham Fried Rice

Pieces of cubed left-over ham being lightly fried in peanut oil in a large wok on a gas stove.
  1. Step 1: Heat the oil in a wok (or large skillet) over high heat. Add the cubed ham and stir-fry until it gets crispy and lightly browned on the edges. Remove and set aside.
A person using two wooden spoons to stir simmering chopped onion and carrots in oil in a large wok on a gas stove.
  1. Step 2: Add a little more oil and add the carrots and onion. Stir-fry until soft, about 3 to 4 minutes.
A person holding a small bowl of minced ginger in one hand and a small bowl of minced garlic over a wok of sautéed chopped onion and carrots.
  1. Step 3: Add the minced garlic and ginger and stir-fry for another 30 seconds.
A person transferring a bowl of day-old white rice into a large wok filled with carrots, onions, garlic, and ginger that are being stir-fried.
  1. Step 4: Add one more tablespoon of oil, and then stir in the day-old rice.
A person transferring crispy chunks of ham from a white dinner plate into a large wok filled with fried rice, onions, carrots, and aromtics.
  1. Step 5: Stir in the crispy ham.
A person pouring a brown stir-fry sauce over leftover ham fried rice in a large wok on a gas stove.
  1. Step 6: In a small bowl, combine the soy sauce, sesame oil, and oyster sauce. Pour over the fried rice and stir to combine.
A person transferring frozen sweet peas from a small glass bowl into a large wok filled with simmering leftover ham fried rice.
  1. Step 7: Stir in the peas and half of the scallions.
A person pouring three lightly beaten eggs from a small glass bowl into a wok that has ham fried rice pushed to the side, leaving space for the eggs to cook.
  1. Step 8: Push the fried rice to one side of the wok. Add the beaten eggs to the open space in the wok and cook until starting to scramble. Stir into the rice. Serve at once with extra scallions for garnish.

🍽️ How to Serve

  • Serve Immediately: Fried rice is best enjoyed piping hot, straight from the wok or skillet, while the rice grains still have their “toasted” texture and the ham is slightly crispy.
  • Fresh Garnishes: Top each bowl with a generous handful of fresh sliced scallions and a sprinkle of toasted sesame seeds for added crunch and visual appeal.
  • Add Some Heat: For those who like a spicy kick, serve with a side of Sriracha, chili garlic sauce, or a drizzle of crispy chili oil to cut through the richness of the ham.
  • Light Side Pairings: Balance the savory, salty flavors of the fried rice by serving it with homemade scallion pancakes, authentic hot and sour soup, or braised bok choy.
  • Family Style: Transfer the rice to a large communal serving bowl and let everyone scoop their own portions, making it a casual and easy post-holiday dinner.
  • A Bright Finish: A tiny squeeze of fresh lime juice just before eating can brighten the deep umami flavors of the soy and oyster sauces.

🙋🏽‍♂️ Frequently Asked Questions

Can I use brown rice for Leftover Ham Fried Rice?

Yes, as long as it is cold and dry. It adds a nuttier flavor and more fiber to the dish, though you may need a tiny splash of extra soy sauce, as brown rice is more absorbent.

How long can I store Leftover Ham Fried Rice in the refrigerator?

It will stay fresh for up to 3 to 4 days when kept in an airtight container. Be sure to reheat it thoroughly in a hot pan or the microwave before serving.

Is it possible to freeze Leftover Ham Fried Rice for later?

Absolutely. Place the cooled mixture into freezer-safe bags or containers for up to 3 months. Thaw it in the fridge overnight and stir-fry it again with a splash of water or oil to restore the original texture.

Do I need a wok to make Leftover Ham Fried Rice?

Not at all. A large non-stick skillet or a heavy-bottomed cast iron pan works perfectly well, provided it is big enough to toss the ingredients together without overcrowding the surface.

How can I make a vegetarian version of Leftover Ham Fried Rice?

Simply omit the meat and replace it with extra vegetables like mushrooms, bell peppers, or firm tofu cubes. You should also use a vegetarian stir-fry sauce or “mushroom sauce” instead of the traditional oyster-based option.

What is the best way to reheat Leftover Ham Fried Rice?

The best method is to toss it back into a hot skillet with a teaspoon of oil or a splash of water to keep the grains from drying out. This helps maintain the slightly crispy texture of the meat and vegetables.

A person holding a fork over a white bowl filled with a serving of leftover ham fried rice with a colorful napkin underneath the bowl.

😋 Other Ways to Use Up Leftover Ham

Ready to make the best fried rice this side of Chinatown? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a fork being held over a white bowl filled with a serving of leftover ham fried rice with a colorful napkin underneath the bowl.
Print Recipe
5 from 1 vote

Easy Leftover Ham Fried Rice

Transform your holiday leftovers into a vibrant, restaurant-quality meal with this savory and satisfying fried rice. Featuring crispy diced ham, fresh-chopped carrots, and aromatic ginger and garlic, this one-pan dinner offers a delicious "flavor reset" that is both quick to prepare and incredibly comforting.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 6
Calories: 402kcal
Author: Kris Longwell

Equipment

  • Wok or large sturdy skillet

Ingredients

  • 4 cups steamed white rice day-old, cooked (2 cups uncooked)
  • 3 tablespoon peanut oil or vegetable, divided
  • 2 cups ham cubed
  • 1 cup onion chopped
  • 1 cup carrots chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh, minced
  • 3 tablespoon soy sauce
  • 1 tablespoon sesame seed oil
  • 1 tablespoon oyster sauce
  • ½ cup sweet peas frozen (okay if not thawed)
  • 3 bunches scallions chopped, divided
  • 3 large eggs lightly beaten

Instructions

Do Ahead – Make the Rice

  • Prepare the rice and spread it out on a baking pan to dry out. Do this the day before, if possible (see NOTES).
    4 cups steamed white rice

Make the Fried Rice

  • Heat 1 tablespoon of the oil in a wok (or skillet) over high heat until shimmering. Add the ham and fry until they become slightly crispy and charred in some places, about 4 minutes. Stirring often. Set aside.
    3 tablespoon peanut oil, 2 cups ham
  • Add another tbps of oil and add the onions and carrots. Stir-fry for another 3 to 4 minutes, until starting to soften. Stir in the garlic and ginger and stir-fry for another 30 seconds.
    1 cup onion, 1 cup carrots, 3 cloves garlic, 1 tablespoon ginger
  • Add the final tablespoon of oil and stir in the rice. Stir to fully coat.
  • Stir in the crispy ham cubes.
  • In a small bowl, mix the soy sauce, sesame oil, and oyster sauce. Stir in the sauce and stir-fry for about 1 minute.
    3 tablespoon soy sauce, 1 tablespoon sesame seed oil, 1 tablespoon oyster sauce
  • Stir in the peas and half of the scallions. Cook, stirring often, for 1 minute.
    ½ cup sweet peas, 3 bunches scallions
  • Push the fried rice to one side of the wok (or skillet) and add the beaten eggs to the open spot. Let the eggs cook for about 1 minute, and then stir them to help them scramble. Stir the egg ribbons into the fried rice.
    3 large eggs
  • Serve at once with the remaining chopped scallions for garnish.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Rice Secret: For the best texture, always use cold, day-old Jasmine rice. Freshly cooked rice is too moist and will turn gummy in the pan; if you must use fresh rice, spread it on a baking sheet and chill it in the freezer for 15 minutes to dry out the grains before frying.
  • Watch the Salt: Between the salty holiday ham, soy sauce, and oyster sauce, you likely won’t need to add any extra salt. Always taste the finished dish before seasoning further.
  • Prep Ahead: Stir-frying happens very quickly once the pan is hot. Have your ham, vegetables, and sauces prepped and ready to go next to the stove before you begin cooking.
  • High Heat: Don’t be afraid to turn up the heat! Using a high flame helps “toast” the rice and caramelize the ham, giving the dish its signature smoky, restaurant-style flavor.

Nutrition

Calories: 402kcal | Carbohydrates: 37g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1193mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3819IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg