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Classic Southern Fried Catfish (Extra Crispy!)

by 1 Comment

There’s simply nothing quite like authentic Southern Fried Catfish, boasting an ultra-crispy, spiced cornmeal crust that gives way to tender, flaky fish in every single bite. It’s the ultimate comfort food feast and is downright irresistible served piping hot alongside zesty Cajun remoulade, or even a cool, classic tartar sauce.

A close-up view of a Southern Fried Catfish on a small metal pan lined with brown paper along with French fries, a small bowl of coleslaw, and a small condiment holder containing Cajun remoulade.
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🎣 The Ingredients

With just a handful of straightforward pantry staples and a robust blend of Southern spices, you can easily create the tangy marinade and shatteringly crisp coating that make this classic dish legendary. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Southern Fried Catfish on a grey wooden background including catfish filets, cornmeal, buttermilk, flour, oil, hot sauces, lemon wedges, and seasonings.

📝 Ingredient Notes and Substitutions

  • Catfish Fillets: Look for firm, fresh US farm-raised catfish filets, with a clean, sweet flavor. If using frozen fillets, thaw them completely in the refrigerator and pat them thoroughly dry before soaking. Substitute: If you can’t find catfish, other mild white fish like cod, swai, tilapia, or haddock work great with this exact dredge.
  • Buttermilk: The secret weapon! The acidity tenderizes the fish and neutralizes any “muddy” or overly fishy notes, while helping the breading cling tightly to the flesh. Substitute: Make quick homemade buttermilk by stirring 1 ½ tablespoons of fresh lemon juice or white vinegar into 1 ½ cups of whole milk; let it sit for 5 minutes before using.
  • Yellow Cornmeal: Gives the fish its signature golden color and iconic Southern crunch. Use fine or medium-ground cornmeal—avoid coarse-ground (polenta style), as it will be too gritty and won’t adhere well.
  • All-Purpose Flour & Cornstarch: Mixing a little flour and cornstarch into the cornmeal softens the texture slightly and delivers a lighter, shatteringly crisp coating rather than a dense crunch. Substitute (Gluten-Free): Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (ensure your cornmeal is certified gluten-free).
  • Cajun Seasoning: Use your favorite brand (like Tony Chachere’s or Slap Ya Mama). Be mindful of the salt content in your blend; if using a salt-heavy Cajun spice, reduce the added kosher salt in the dredge slightly. Old Bay seasoning is also a delicious swap!
  • Hot Sauce: A Louisiana-style hot sauce (like Crystal, Louisiana Brand, or Frank’s RedHot) adds a gentle kick and tang without making the fish overly spicy.

🔥 Tips and Tricks for Perfect Fried Catfish

  • Don’t Skip the Soak: Soaking the catfish in seasoned buttermilk isn’t just about adding flavor—the mild acid draws out any residual muddy or overly fishy taste commonly found in freshwater fish, leaving you with a clean, sweet, and flaky bite.
  • Let the Dredge Rest Before Frying: After coating the fish thoroughly in the cornmeal mixture, let it rest on a dry cutting board or baking sheet for 3 to 5 minutes before dropping it into the oil. This gives the moisture a chance to hydrate the starches, ensuring the crust sticks like glue and doesn’t fall off during frying.
  • Keep an Eye on the Oil Temp: Use a clip-on deep-fry or candy thermometer! The sweet spot for frying catfish is 350°F (175°C). If the oil is too cold, the breading will absorb oil and become soggy; if it’s too hot, the crust will burn before the fish cooks through.
  • Fry in Small Batches: Never overcrowd your pot or skillet. Adding too many cold fillets at once will cause the oil temperature to plummet rapidly. Fry only 2 to 3 pieces at a time to maintain consistent heat.
  • Ditch the Paper Towels: Drain your freshly fried fish on a wire cooling rack set inside a rimmed baking sheet rather than directly on paper towels. Paper towels trap steam underneath the hot fillets, making the bottom crust soft and soggy. A wire rack allows air to circulate 360 degrees, keeping every inch crunchy.
  • Keep Warm in the Oven: If you’re frying a large batch for a crowd, keep the cooked fillets on the wire rack in a warm oven preheated to 200°F (95°C) while you finish frying the rest. They’ll stay piping hot and extra crispy!

👩🏼‍🍳 How to Make Southern Fried Catfish

A person using a wire whisk to combine buttermilk with hot sauce and garlic powder in a large glass bowl.
  1. Step 1: Whisk the buttermilk with the hot sauce and garlic powder in a large bowl.
A person using his hand to submerge a fresh catfish filet in a large glass bowl filled with buttermilk combined with hot sauce and garlic powder.
  1. Step 2: Submerge the catfish filets and allow to chill in the fridge for 30 minutes.
A person using a small whisk to combine cornmeal, flour, and seasonings in a square baking pan on a wooden cutting board.
  1. Step 3: In a pan (large enough to hold the catfish), whisk the cornmeal with the flour, cornstarch, and seasonings.
A person using his hands to dredge a fresh catfish filet that was coated in a buttermilk mixture through a seasoned cornmeal and flour mixture in a square baking pan.
  1. Step 4: Remove the catfish filets from the buttermilk, let excess drip off, and then dredge in the cornmeal mixture until coated. Let rest on a baking rack for 5 minutes.
A straight-on view of two large catfish filets that are breaded and being fried in hot oil in a large cast-iron skillet on a gas stove.
  1. Step 5: Working in batches, fry the fish in 350°F vegetable oil until golden, crispy, and fully cooked, about 5 minutes total; carefully flipping once or twice.
Four freshly prepared Southern fried catfish filets resting on a baking rack nestled into a baking pan on a wooden cutting board.
  1. Step 6: Drain on a baking rack in a baking pan. Keep warm in a low-temperature oven (200°F) while you fry the rest of the catfish. Serve with lemon wedges and hot sauce.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Does Southern fried catfish have a strong “fishy” or muddy taste?

Not when prepared properly! US farm-raised fillets naturally boast a mild, clean, and slightly sweet flavor. Soaking the fish in seasoned buttermilk beforehand neutralizes any residual earthy notes and draws out unwanted moisture, ensuring every bite is fresh, flaky, and delicious.

How do you keep Southern fried catfish from getting soggy?

Maintain an oil temperature around 350°F (175°C) and avoid overcrowding the pan, which causes the heat to plummet. Once cooked, always drain the fillets on an elevated wire rack rather than paper towels, which trap rising steam and soften the crunchy crust.

What is the best type of cornmeal to use for Southern fried catfish?

Fine-ground or medium-ground yellow cornmeal yields the best results. Coarse-ground cornmeal (like polenta) is too gritty and won’t stick well to the meat, while yellow cornmeal gives the exterior its iconic golden color and classic crunch.

Can I reheat leftover Southern fried catfish and keep it crispy?

Yes! Skip the microwave, which will make the breading rubbery. Instead, place the fillets on a wire rack set over a rimmed baking sheet and warm them in a 375°F (190°C) oven for 8 to 10 minutes, or pop them into a 350°F air fryer for 3 to 4 minutes until hot and crunchy again.

A straight-on view of a partially east Southern Fried Catfish filet that is topped with Crystal's Hot Sauce and has French fries next to the filet.

🍤 More Classic Fried Seafood Recipes

Ready to make the best fried fish this side of Louisiana? 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 baking pan lined with brown paper and topped with four Southern fried catfish filets with lemon wedges around the sides of the pan.
Print Recipe
5 from 1 vote

Classic Southern Fried Catfish

Tender, flaky catfish fillets are soaked in seasoned buttermilk, tossed in a spiced cornmeal dredge, and fried to golden, shatteringly crisp perfection. Serve piping hot with fresh lemon wedges, homemade tartar sauce, or spicy Cajun remoulade!
Prep Time15 minutes
Cook Time15 minutes
Chill time30 minutes
Total Time1 hour
Course: Entree
Cuisine: American Southern
Servings: 4
Calories: 1238kcal
Author: Kris Longwell

Equipment

  • 1 Large (12") cast-iron skillet or any sturdy skillet, or a deep-fryer.

Ingredients

For the Fish and the Marinade

  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 4 catfish filets about 2 lbs, total

For the Breading

  • 1½ cups cornmeal yellow – fine or medium-ground
  • ½ cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon Cajun seasoning see NOTES
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper

For Frying and Serving

Instructions

  • In a large bowl, whisk the buttermilk with the hot sauce and garlic powder. Submerge the catfish filets in the buttermilk, cover with plastic wrap, and chill in the fridge for 30 minutes.
    2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 4 catfish filets
  • Heat the oil (see NOTES) to 350°F.
    Vegetable oil
  • In a baking pan (large enough to hold a catfish filet), whisk the cornmeal with the flour, cornstarch, Cajun seasoning, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper until completely combined.
    1½ cups cornmeal, ½ cup all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, 2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Working one filet at a time, lift the catfish from the buttermilk and let excess drip off. Place the filet in the cornmeal mixture and press firmly; flip and press, making sure all sides are completely coated. Place on a baking rack on a baking sheet. Continue with remaining filets. Allow the breaded filets to rest on the rack for 5 to 10 minutes (this allows the breading to adhere to the buttermilk).
  • Working in batches, carefully place one or two filets in the hot oil. Fry until golden brown and fully cooked, about 3 minutes per side. Use metal tongs and a spatula to carefully remove the fish from the hot oil. Drain on a clean baking rack. Repeat with remaining catfish filets.
  • Serve at once with lemon wedges, hot sauce, and either tartar sauce or Cajun remoulade, if desired.
    lemon wedges, hot sauce, tartar sauce, Cajun remoulade

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Cajun Seasoning Substitute: If you can’t find store-bought Cajun or Creole seasoning, swap it for Old Bay seasoning, or whip up a quick DIY blend: mix 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ¼ teaspoon cayenne pepper, and ½ teaspoon kosher salt.
  • Skillet & Oil Depth: Use a heavy, deep skillet (like a 12-inch cast-iron skillet) or a Dutch oven. Add enough oil to reach a depth of about 1 to 2 inches (usually 3 to 4 cups). Make sure the oil fills no more than half the depth of your pan so it doesn’t bubble or splash over when the catfish fillets are added.
     
  • Cornmeal Texture: Stick to fine-ground or medium-ground yellow cornmeal. Avoid coarse-ground cornmeal or polenta grits, which are too gritty and will not adhere properly to the fish.
  • Homemade Buttermilk: If you don’t have buttermilk on hand, stir 1 ½ tablespoons of fresh lemon juice or distilled white vinegar into 1 ½ cups of whole milk. Let it sit for 5 minutes until slightly curdled before using.
  • Keep it Crispy: Always drain the fried fillets on a wire cooling rack set inside a baking sheet rather than on paper towels. Paper towels trap rising steam and will make the bottom of the fish soggy.
  • Reheating Leftovers: Reheat in a 350°F (175°C) air fryer for 3 to 4 minutes, or on a wire rack in a 375°F (190°C) oven for 8 to 10 minutes until sizzling and re-crisped. Avoid the microwave!

Nutrition

Calories: 1238kcal | Carbohydrates: 66g | Protein: 159g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Cholesterol: 535mg | Sodium: 1767mg | Potassium: 3683mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1868IU | Vitamin C: 9mg | Calcium: 282mg | Iron: 6mg

Classic Chicken Scarpariello Recipe

by 1 Comment

Packed with golden, crispy chicken, savory sausage, and sweet-and-tangy peppers, this Chicken Scarpariello delivers pure Italian-American comfort in every bite. It all simmers together in one skillet to create a glossy, lip-smacking pan sauce that will have everyone reaching for seconds!

An overhead view of a large oval platter filled with Crispy Chicken Scarpariello consisting of seared chicken legs and thighs with chunks of Italian sausage all resting in a bell pepper and cherry pepper brown sauce.
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🍗 The Ingredients

A harmonious combination of rich meats, vibrant aromatics, and bright, vinegary pantry staples creates an effortless depth of flavor with the perfect balance of savory, sweet, and tangy notes. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken scarpariello on a grey wooden background including chicken legs and thighs, Italian sausage, bell peppers, onions, cherry pepers, garlic, chicken stock, wine, lemon juice, oil, butter, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Chicken: Bone-in, skin-on thighs and drumsticks yield the juiciest meat and the best crispy skin. If using boneless, skinless chicken thighs or breasts, reduce the oven time slightly so the meat doesn’t dry out.
  • Italian Sausage: Sweet Italian sausage offers a nice balance to the tangy peppers, but feel free to use spicy Italian sausage if you love a extra kick of heat.
  • Pickled Cherry Peppers & Brine: Sweet pickled cherry peppers (or Peppadews) give this dish its signature sweet-and-sour profile. Pro-Tip: Don’t skip the brine from the jar! It adds bright, vinegary acidity that elevates the pan sauce.
  • White Wine: A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best. To cook without alcohol, simply swap the wine for an equal amount of chicken stock plus an extra tablespoon of fresh lemon juice or white wine vinegar.
  • Chicken Stock: Homemade chicken broth or roasted chicken stock adds amazing depth of flavor, but quality store-bought is perfectly acceptable.
  • Bell Peppers & Onions: A mix of red and yellow bell peppers adds gorgeous color contrast and natural sweetness to balance the tangy sauce. Any sweet pepper variety will work here!
  • Fresh Herbs: Fresh rosemary gives the dish a rustic, earthy backbone that pairs beautifully with the sausage. If you don’t have fresh rosemary on hand, fresh thyme makes a fantastic substitute.

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

🔥 Tips and Tricks for Perfect Scarpariello

  • Pat the Chicken Dry: Moisture is the enemy of crisp skin! Before seasoning, thoroughly pat the chicken pieces dry with paper towels. This ensures you get a deep, golden-brown sear rather than steaming the chicken.
  • Keep the Skin Above the Line: When returning the chicken to the skillet before baking, nestle the pieces skin-side up on top of the peppers and sausage. Keeping the skin elevated out of the liquid allows it to stay crackly and crisp in the oven.
  • Use Heavy Cookware: A large cast-iron skillet or heavy-bottomed stainless steel pan is best for this recipe. It holds heat evenly for superior searing and creates that delicious browned bit buildup (fond) at the bottom of the pan that forms the base of your sauce.
  • Don’t Rush the Deglazing: When you pour in the white wine, use a sturdy wooden spoon to scrape up every bit of the caramelized fond stuck to the bottom of the pan. That’s where all the deep, savory magic lives!
  • The Cold Butter Trick: Always make sure your butter is cold when you swirl it into the sauce at the end. As cold butter slowly melts into hot liquid, it emulsifies, turning a thin sauce into a velvety, glossy restaurant-grade pan sauce.
  • Balance to Taste: Every jar of pickled peppers has a different level of acidity and saltiness. Always taste your sauce right before serving—if it feels too tangy, swirl in an extra tablespoon of butter; if it feels a little flat, add a squeeze of fresh lemon juice or a pinch of salt.

👩🏼‍🍳 How to Prep for Chicken Scarpariello

Two-inch strips of Italian sausage being seared in oil in a large cast-iron skillet on a gas stove.
  1. Step 1: Heat the oil over medium heat in a large cast-iron skillet and sear the sausage until browned all over. Set aside.
Three chicken legs and three chicken thighs being seared in oil in a large cast-iron skillet on a gas stove.
  1. Step 2: Season the chicken with salt and pepper and sear for 5 minutes per side, until the skin is crispy. Set aside.
A person holding a small white bowl filled with chopped fresh rosemary in one hand and the other hand holding another small bowl filled with dried oregano both over a skilet filled with sautéed onions and strips of bell peppers.
  1. Step 3: Sauté the onions and bell peppers until soft. Stir in the garlic, rosemary, and oregano and cook for another minute, stirring often.
A person transferring roughly chopped sweet pickled cherry peppers from a small glass bowl into a large cast-iron skillet filled with simmering sautéed onions and strips of bell peppers.
  1. Step 4: Stir in the cherry peppers and sauté for another minute.
A person pouring white wine from a small carafe into a large cast-iron skillet filled with simmering sautéed onions, strips of bell peppers, and chopped pickled cherry peppers.
  1. Step 5: Add the wine, lemon juice, and brine and simmer for 2 minutes.
A person pouring chicken stock from a small carafe into a large cast-iron skillet filled with simmering sautéed onions, strips of bell peppers, and chopped pickled cherry peppers.
  1. Step 6: Add the broth and season with a pinch of salt and pepper. Bring to a simmer.

EXPERT TIP: Sweet vs. Hot Cherry Peppers

Pay close attention to the jar labels at the grocery store! Sweet (mild) pickled cherry peppers (or Peppadews) are the traditional choice here—they give the dish its signature tangy-sweet punch without making it fiery. Hot cherry peppers, on the other hand, bring serious, lingering heat.

  • If you prefer mild-to-medium comfort food: Stick exclusively to sweet pickled cherry peppers.
  • If you love a spicy kick: Use hot cherry peppers, but consider slicing and deseeded half of them first so the spice enhances the dish rather than overpowering the rich pan sauce!

👨‍🍳 How to Cook Chicken Scarpariello

A person using a pair of metal tongs to nestle a seared chunk of Italian sausage into a large cast-iron skillet filled with seared chicken pieces in a scarpariello sauce on a gas stove.
  1. Step 1: Nestle the chicken pieces and sausage in the sauce in the skillet. Place in a 400°F oven for 15 minutes, or until the chicken’s internal temperature reaches 165°F.
A person using a wooden spoon to stir a simmering scarpariello sauce in a large cast-iron skillet on a gas stove.
  1. Step 2: Remove the chicken and sausage from the skillet and simmer the sauce over high heat for 2 minutes.
A person using a wooden spoon to stir two small pallets of butter that are melting in a simmering chicken scarpariello sauce in a skillet on a gas stove.
  1. Step 3: Stir in the butter until melted.
A large silver spoon being used to drizzle a sauce over the top of a seared chicken thigh resting in a bowl filled with chicken scarpariello sauce.
  1. Step 4: Plate the chicken and sausage and pour the sauce around it. Garnish with chopped parsley.

🍽️ How to Serve

  • Warm, Crusty Italian Bread: Absolutely non-negotiable! A fresh loaf of artisanal or French bread is essential for mopping up the tangy pan sauce (the best part of the meal).
  • Creamy Polenta or Mashed Potatoes: Serve the chicken, sausage, and peppers over a bed of buttery polenta or buttery mashed potatoes -the rich, creamy base balances the bright acidity of the pickled pepper sauce beautifully.
  • Pasta: Spoon everything over a bowl of thick, short pasta like rigatoni, penne, or pappardelle so the sauce clings to every ridge.
  • Crispy Roasted Potatoes: Classic Italian-American style! Toss halved baby gold potatoes with olive oil, salt, and rosemary, roast until crispy, and mix them right into the skillet before serving.
  • A Simple Green Salad: Cut through the rich, savory flavors with a crisp green salad tossed in a light, lemon-shallot vinaigrette or a classic Caesar salad.
  • Sautéed Greens: Pair with garlic-sautéed broccolini, kale, or bitter broccoli rabe for a traditional Italian green side that complements the sweet and tangy sauce.
  • Wine Pairing: Pair this dish with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc (the same kind you used for cooking!), or a light-bodied red like a Chianti or Pinot Noir.

🙋🏽‍♂️ Frequently Asked Questions

What does the name mean, and where does Chicken Scarpariello originate?

The name translates to “shoemaker’s style” in Italian. It originated as an Italian-American classic in New York, named either because it was quick enough for a busy shoemaker to cook, or because guests would pick the bones clean like leather!

Can I use boneless chicken to make Chicken Scarpariello?

Yes! Boneless thighs are the best substitute because they stay tender and juicy. If using boneless breasts, just reduce the cook time slightly so the meat doesn’t dry out.

Is Chicken Scarpariello spicy?

Not typically. The classic dish relies on sweet Italian sausage and mild pickled peppers for a tangy, sweet-and-sour flavor. If you prefer heat, simply swap in hot sausage or spicy peppers.

Can Chicken Scarpariello be made ahead of time or frozen?

Yes! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of broth to loosen the sauce.

An overhead view of a shallow bowl filled with a serving of Chicken Scarpariello recipe with a crispy chicken thigh and several pieces of cooked Italian sausage in a pepper and onion broth.

🇮🇹 More Classic Italian-American Recipes

Ready to make the best Sunday 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!

An overhead, close-up view of a large oval platter filled with Crispy Chicken Scarpariello consisting of seared chicken legs and thighs with chunks of Italian sausage all resting in a bell pepper and cherry pepper brown sauce.
Print Recipe
5 from 1 vote

Classic Chicken Scarpariello

Crispy bone-in chicken, savory Italian sausage, and sweet-and-tangy peppers come together in one legendary skillet dish. Finished with a glossy, lip-smacking white wine pan sauce, this easy classic is pure comfort food!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Entree
Cuisine: Italian / American
Servings: 6
Calories: 657kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) cast-iron skillet or Dutch oven (needs to be oven-safe)

Ingredients

  • 2 tablespoon olive oil
  • 1 lb Italian sausage ie, sweet, hot, mild – cut into 2-inch pieces
  • salt and pepper
  • 3 lbs chicken pieces legs and thighs, skin-on, bone-in
  • 1 red bell pepper seeded and cut into strips
  • 1 yellow bell pepper seeded and cut into strips
  • 1 medium onion thinly sliced
  • 4 cloves garlic
  • 1 tablespoon rosemary fresh, chopped
  • 1 teaspoon dried oregano
  • ¾ cup pickled cherry peppers mild, cut into bite-sized pieces
  • ½ cup white wine
  • 3 tablespoon cherry peppers brine
  • 1 tablespoon lemon juice fresh, usually from 1 lemon
  • 1 cup chicken stock or broth
  • 2 tablespoon unsalted butter
  • ¼ cup Italian parsley fresh, chopped, for garnish

Instructions

  • Preheat oven to 400°F.
  • Heat the oil in a large oven-safe skillet over medium heat. Add the sausage and cook until browned all over (it won't be cooked all the way through at this point). Remove to a plate and set aside.
    2 tablespoon olive oil, 1 lb Italian sausage
  • Season the chicken all over with salt and pepper. Add the chicken, skin-side down, and sear for 5 minutes, moving the chicken with tongs to prevent it from sticking to the pan. Flip the chicken and cook for another 5 minutes. Remove from the skillet onto a platter (the chicken won't be fully cooked through at this point). Set aside.
    salt and pepper, 3 lbs chicken pieces
  • Add the bell peppers and onions to the skillet and sauté, stirring often, until soft, about 4 minutes. Stir in the garlic, rosemary, and oregano. Cook, stirring often, for 1 minute.
    1 red bell pepper, 1 yellow bell pepper, 1 medium onion, 4 cloves garlic, 1 tablespoon rosemary, 1 teaspoon dried oregano
  • Stir in the pickled cherry peppers. Add the wine and simmer until reduced by about half, about 2 minutes. Stir in the brine, lemon juice, and chicken broth. Bring to a strong simmer. Turn off the heat and nestle the chicken into the sauce. Place the sausage around the chicken.
    ¾ cup pickled cherry peppers, ½ cup white wine, 3 tablespoon cherry peppers brine, 1 tablespoon lemon juice, 1 cup chicken stock
  • Place the skillet in the oven for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F.
  • Remove the chicken and sausage from the skillet and place in a platter or in individual serving bowls. Simmer the sauce on high for a couple of minutes, until the sauce thickens slightly. Remove from the heat and stir in the butter until melted.
    2 tablespoon unsalted butter
  • Spoon the sauce all around the chicken and garnish with chopped Italian parsley. Serve at once.
    ¼ cup Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Keep the Skin Crisp: Always nestle the chicken pieces into the skillet skin-side up, keeping the top of the skin above the liquid level before baking. This ensures the skin stays crackly and crisp in the oven!
  • Check the Pepper Jar: Make sure to buy sweet (mild) pickled cherry peppers for the classic sweet-and-sour flavor profile. If you love heat, you can substitute hot cherry peppers. Don’t throw away the jar brine—it’s essential for the sauce!
  • Alcohol-Free Option: Swap the dry white wine with an equal amount of low-sodium chicken broth plus 1 tablespoon of white wine vinegar or extra lemon juice.
  • The Secret to the Sauce: Ensure your butter is cold when you swirl it in at the very end. The cold fat emulsifies with the warm liquid, creating a rich, glossy restaurant-quality pan sauce.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to loosen up the sauce.

Nutrition

Calories: 657kcal | Carbohydrates: 8g | Protein: 41g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 184mg | Sodium: 723mg | Potassium: 678mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1216IU | Vitamin C: 72mg | Calcium: 54mg | Iron: 3mg

Easy Homemade Raspberry Sorbet

by 2 Comments

This Homemade Raspberry Sorbet is wildly refreshing, beautifully vibrant, and packed with the perfect balance of sweet and tart berry flavor. Made with fresh raspberries and a splash of lemon juice, it churns into a silky-smooth treat that is ridiculously easy to make!

A close-up view of two scoops of Homemade Raspberry Sorbet in a small glass bowl on a white plate with a sprig of mint and two raspberries sitting next to the bowl.
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🍨 The Ingredients

This recipe relies on just a handful of simple, high-quality staples, plus a clever optional addition to keep your frozen treat perfectly smooth and scoopable.

An arrangement of ingredients for homemade raspberry sorbet on a grey wooden background including fresh raspberries, lemon juice, sugar, water, and raspberry liqueur.

📝 Ingredient Notes

  • Raspberries: Fresh, ripe berries yield the brightest, most vibrant flavor and color (though frozen raspberries will work just fine in a pinch!).
  • Granulated Sugar: Sweetens the sorbet and forms the base syrup, which keeps the texture silky-smooth rather than icy.
  • Water: Combined with the sugar to create a quick simple syrup that steeps the berries and extracts maximum flavor.
  • Lemon Juice: Be sure to use freshly squeezed! The acidity balances the sweetness and lifts the natural berry flavors.
  • Raspberry Liqueur (Optional): A splash of Chambord or your favorite raspberry liqueur adds great depth, but more importantly, the alcohol helps keep the sorbet from freezing too hard so it stays perfectly scoopable.

🍦 Notes on Ice Cream/Sorbet Makers

No matter what style of machine you own, this sorbet will turn out beautifully—just adjust slightly for your specific model:

  • Standard Pre-Freeze Bowl Machines: Make sure the metal bowl has been freezing for a full 24 hours (it should sound completely solid with no sloshing liquid inside).
  • Compressor Machines (Built-in Freezer): Turn the machine on 5 to 10 minutes before adding your mixture to pre-chill the bowl so it freezes the sorbet even faster.
  • Traditional Ice & Rock Salt Models: Layer a 4-to-1 ratio of crushed ice to rock salt around the canister to maintain the ultra-cold temperature needed for proper churning.

Rule of thumb: Regardless of the machine, churn the sorbet until it reaches a thick, slushy “soft-serve” consistency—usually about 20 to 25 minutes—before transferring to the freezer to firm up!

📌 Tips and Tricks for Perfect Sorbet

  • Press for Maximum Flavor (and No Seeds): When straining the raspberry mixture through the sieve, use a flexible spatula or the back of a spoon to press firm against the fruit. This extracts all the delicious juices and pulp while leaving behind the annoying seeds.
  • Don’t Rush the Chill: Make sure your raspberry base is completely cold before adding it to the ice cream maker. Pouring a lukewarm mixture into your machine will keep it from churning properly and cause an icy texture.
  • The Secret to Soft-Scoop Sorbet: Don’t skip the optional raspberry liqueur (like Chambord) if you can use it! The alcohol lowers the freezing point just enough to keep the sorbet from turning into a rock-hard block in the freezer. (If skipping the alcohol, just let the frozen sorbet sit on the counter for 5–10 minutes before scooping).
  • Store It Right: Store the finished sorbet in a shallow, freezer-safe container with a piece of plastic wrap pressed directly onto the surface before putting the lid on to prevent ice crystals from forming.

👩🏼‍🍳 How to Make Homemade Raspberry Sorbet

A person using a wooden spoon to stirring boiling water with dissolving sugar in it on a gas stove.
  1. Step 1: Bring the water and the sugar to a boil over high heat, stirring until the sugar has completely dissolved.
A silver saucepan filled with simmering raspberries in a boiling water with sugar on a gas stove.
  1. Step 2: Add the raspberries and bring back to a boil. Lower the heat and simmer for 2 minutes.
A person pouring simmered fresh raspberries and boiling sugar water through a fine-mesh sieve into a large ceramic bowl on a wooden cutting board.
  1. Step 3: Strain the mixture through a fine-mesh sieve into a heatproof bowl. Press down on the mixture to release all of the liquid. Let cool for 15 to 20 minutes.
A person pouring lemon juice from a small white bowl into a large ceramic bowl partially filled with a fresh strained raspberry liquid.
  1. Step 4: Stir in the lemon juice.
A person covering a ceramic bowl partially filled with a fresh raspberry sorbet mixture with plastic wrap.
  1. Step 5: Cover and chill in the fridge until very cold, 4 hours or up to overnight.
A person pouring a fresh raspberry sorbet mixture into the bucket of an electric ice cream maker.
  1. Step 6: Churn in your ice cream maker (according to manufacturer instructions) until thickened and mounds the paddle.
A person pouring a raspberry liqueur from a small white bowl through an opening in a lid on top of a churning electric ice cream maker.
  1. Step 7: During the last 5 minutes, pour the liqueur into the sorbet (if using).
A person using an ice cream scooper to hold up a scoop of homemade raspberry sorbet from a pint ice cream holder filled with the same.
  1. Step 8: Transfer to a freezer container, cover, and freeze for at least 3 hours. Let sit out for about 10 minutes before serving.

🍽️ How to Serve

  • Classic & Elegant: Scoop into chilled glass bowls or coupe glasses, garnished with a few fresh raspberries and a sprig of fresh mint.
  • Bubbly Sorbet Float: Drop a scoop into a glass of Prosecco, Champagne, or sparkling water for an instant, festive cocktail (or mocktail!).
  • The Chocolate Connection: Serve alongside a warm chocolate lava cake, fudgy brownies, or top with a drizzle of easy chocolate sauce—raspberry and chocolate are a match made in heaven.
  • Add Some Crunch: Pair with buttery shortbread cookies, pirouette wafers, or serve in crispy waffle bowls to add a textural contrast.
  • Fruit Bowl Twist: Scoop into hollowed-out lemon or orange halves for a fun, retro party presentation.
  • Berry Double-Down: Layer it in a parfait glass with fresh mixed berries, a dollop of whipped cream, and toasted sliced almonds.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Homemade Raspberry Sorbet without an ice cream maker?

Yes! Pour the chilled berry base into a shallow baking dish and freeze, stirring vigorously every 30 minutes for about 2 hours to break up ice crystals. Alternatively, freeze the mixture in ice cube trays and blend the frozen cubes in a high-speed food processor until smooth and creamy.

How long does Homemade Raspberry Sorbet last in the freezer?

Stored in an airtight container, it will stay fresh and retain its bright flavor for up to 1 to 2 months. To prevent freezer burn, press a sheet of plastic wrap directly onto the surface before securing the lid.

Can I use frozen berries to make Homemade Raspberry Sorbet?

Absolutely. You can add them directly to the saucepan with the water and sugar—just add an extra minute or two to the simmer time to allow the berries to thaw completely and release their juices.

Why did my Homemade Raspberry Sorbet turn out too hard or icy?

This usually happens if the base wasn’t fully chilled before churning, or if there isn’t enough sugar or alcohol to lower the freezing point. A splash of liqueur helps maintain a soft texture, but if it does freeze solid, simply let the container sit on the counter for 5 to 10 minutes before scooping.

A close-up view of three scoops of Homemade Raspberry Sorbet in a small glass bowl on a white plate with a sprig of mint and two raspberries sitting next to the bowl.

🍦 More Chilly Sweet Treat Recipes

Ready to make the best sorbet 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 two scoops of Homemade Raspberry Sorbet in a small glass bowl on a white plate with a sprig of mint resting on top of the scoops of sorbet.
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5 from 1 vote

Easy Homemade Raspberry Sorbet

This Homemade Raspberry Sorbet is sweet, tart, vibrant, and wildly refreshing! Made with fresh berries and a splash of lemon juice, it churns into a silky-smooth frozen treat that is impossibly easy to make.
Prep Time10 minutes
Cook Time10 minutes
Churn and Freeze Time4 hours 30 minutes
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 134kcal
Author: Kris Longwell

Equipment

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 4 cups raspberries fresh, about 1 lb.
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon raspberry liqueur optional

Instructions

  • In a saucepan, mix the sugar with the water. Place over high heat and bring to a boil. Boil, stirring frequently, until the syrup is clear, about 1 to 2 minutes.
    1 cup granulated sugar, 1 cup water
  • Stir in the raspberries and return to a boil. Reduce the heat to medium and simmer gently, stirring often, until the berries are very soft, 1 to 2 minutes.
    4 cups raspberries
  • Set a fine-mesh sieve over a heatproof bowl and pour the raspberry mixture through it. Press down on the berries with a wooden spatula or spoon to push as much purée through the sieve as possible. Let the purée cool for 15 minutes. Stir in the lemon juice.
    1 tablespoon lemon juice
  • Cover the bowl with plastic wrap and refrigerate until the sorbet mixture is very cold, at least 3 hours or up to overnight.
  • Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's directions. Remove the plastic wrap from the bowl, pour the sorbet mixture into the ice cream maker, and churn until it has thickened and mounds on the paddle. During the last 1 minute of churning, add the liqueur, if using, and continue to churn until incorporated.
    1 tablespoon raspberry liqueur
  • The sorbet can be served immediately, but for better flavor and texture, transfer the sorbet to a plastic freezer container, cover tightly, and freeze until firm, at least 3 hours or up to several days. Set the container on the counter for 5 to 10 minutes before serving, for easier scooping.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Fresh vs. Frozen Berries: Fresh raspberries yield the brightest flavor, but frozen raspberries work great, too! No need to thaw them first; just simmer as directed (it may take an extra minute for them to break down).
  • Why Use Liqueur? The splash of raspberry liqueur (such as Chambord) is optional, but highly recommended. The alcohol lowers the freezing point, which keeps the sorbet from freezing into a solid block and makes it easier to scoop.
  • Non-Alcoholic Softening Tip: If skipping the liqueur, you can add 1 tablespoon of light corn syrup or agave to the simple syrup to help maintain a smoother texture.
  • Serving Tip: If the sorbet has been frozen overnight, let the container sit on the counter for 5 to 10 minutes before scooping to allow it to soften slightly.
  • Storage: Keep sorbet stored in an airtight freezer-safe container for up to 1 month. Press a piece of plastic wrap directly onto the surface of the sorbet before putting the lid on to prevent ice crystals from forming.

Nutrition

Calories: 134kcal | Carbohydrates: 33g | Protein: 1g | Fat: 2g | Sodium: 2mg | Potassium: 94mg | Fiber: 4g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 0.4mg

Crispy Shredded Beef Flautas (Restaurant-Quality!)

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Packed with tender, slow-braised beef and melted cheese, these Crispy Beef Flautas are fried to absolute golden-brown perfection. Drizzled with fresh crema and served alongside your favorite salsa, they deliver restaurant-quality Tex-Mex flavor right in your own kitchen!

A straight-on view of two platters both filled with a line of crispy beef flautas topped with pico de gallo, crumbled Cotija cheese, and chopped cilantro.
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🥩 The Ingredients

Simple pantry spices, slow-braised meat, and a vibrant array of fresh toppings come together seamlessly to create deep, restaurant-quality Tex-Mex flavor in every single bite. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for crispy beef flautas on a grey wooden background including chuck roast, onions, garlic, oil, tomato paste, beef broth, lemon juice, chipotle peppers, seasonings, tortillas, and cheese.

📝 Ingredient Notes and Substitutions

  • Beef Chuck Roast: This is the absolute best cut for slow-braising. Its rich marbled fat breaks down over time, yielding ultra-tender meat that shreds effortlessly. Substitution: You can also use beef brisket or flank steak, though chuck roast remains the juiciest option.
  • Flour vs. Corn Tortillas: Flour tortillas give you that light, ultra-crispy, restaurant-style flauta crunch, while corn tortillas provide an earthy, traditional flavor (often called taquitos). If using flour, stick to small taco-sized (6 to 8-inch) tortillas so they roll easily.
  • Chipotles in Adobo: These canned peppers add a rich, smoky heat to the braising liquid. If you prefer a milder filling, reduce the chopped chipotle down to 1 pepper, or substitute with 1 tablespoon of mild fire-roasted diced green chiles.
  • Monterey Jack Cheese: Known for its fantastic meltability and mild flavor, it binds the beef together inside the shell. Substitutions: Oaxaca cheese, Asadero, Pepper Jack (for extra heat), or low-moisture mozzarella all work great.
  • Mexican Oregano: Unlike traditional Mediterranean oregano, Mexican oregano has bright, citrusy, and earthy notes that complement Tex-Mex spices beautifully. If you only have standard dried oregano on hand, feel free to use it—just pinch it between your fingers to awaken the oils!
  • Mexican Crema & Cotija Cheese: Crema adds a rich, cool contrast to the hot, crispy flautas. If you can’t find Mexican crema, simply thin out full-fat sour cream with a splash of fresh lime juice or milk. For Cotija, Queso Fresco, or crumbled Feta make excellent salty, crumbly substitutes.

🔥 Tips and Tricks for Perfect Flautas

  • Warm Your Tortillas to Prevent Tearing: Cold tortillas break and split when rolled. Microwave flour tortillas wrapped in damp paper towels for 30–45 seconds until warm and pliable. If using corn tortillas, warm them individually in a lightly oiled skillet for 10–15 seconds per side.
  • Keep the Beef Moist, Not Wet: After shredding the beef, toss it back into the reduced braising liquid until it’s flavorful and juicy, but not dripping wet. Excess liquid inside the tortilla causes steam, which leads to soggy flautas and hot oil splatters.
  • Master the Toothpick Technique: To guarantee your flautas don’t unroll in the skillet, secure the seam with a wooden toothpick inserted horizontally through the middle before frying. (Just remember to remove them before serving!)
  • Always Fry Seam-Side Down First: Lay the flautas into the hot oil seam-side down. The initial blast of heat instantly cooks and “glues” the seam shut, keeping the filling neatly tucked inside.
  • Maintain the Oil Temperature (350°F): Use a clip-on deep-fry thermometer to keep your oil at a steady 350°F (175°C). If the oil is too cold, the tortillas will absorb excess oil and become greasy; if it’s too hot, the shell will burn before the meat inside heats through.
  • Use a Wire Rack for Ultimate Crispiness: Drain fried flautas on a wire cooling rack set over a baking sheet rather than directly on paper towels. This allows air to circulate around the entire flauta so the bottom stays shattering-crispy instead of steaming and turning soft.

👩🏼‍🍳 How to Make Crispy Beef Flautas

Eight chunks of seasoned beef chuck roast being seared in oil in a large Dutch oven.
  1. Step 1: Season the chunks of chuck roast with salt and pepper, and then sear in oil over medium heat until browned on the tops and bottoms. Remove from the pot and set aside.
A person holding a small bowl filled with dried cumin and smoked paprika in one hand with the other hand holding a small bowl filled with chili powder and dried oregano both over a Dutch filled with with sautéed onions, garlic, and chipotle peppers.
  1. Step 2: Sauté the onions and garlic. Stir in the tomato paste, chipotle peppers, adobo sauce, chili powder, cumin, oregano, and smoked paprika. Cook, stirring often, for 1 minute.
A person transferring seared chunks of chuck roast into a simmering broth of beef broth, tomatoes, onions, and seasonings.
  1. Step 3: Pour the broth and lemon juice into the pot, then add the seared beef chunks with accumulated juices. Bring to a simmer. Cover and bake at 325°F oven for 2½ to 3 hours.
A person using a pair of forks to shred fall-apart-tender braised beef on a wooden cutting board.
  1. Step 4: Remove the beef from the pot and shred with two forks.
A person pulling back paper towels that have been wrapped around a stack of flour tortillas that have been warmed in a microwave.
  1. Step 5: Wrap the tortillas in damp paper towels and microwave until very pliable (usually about 30 to 45 seconds on HIGH).
A person placing shredded Monterey Jack cheese over the top of shredded beef on one side of a flour tortilla on a wooden cutting board.
  1. Step 6: Place 2 to 3 tablespoons of the shredded beef on one side of a tortilla, top with shredded cheese.
A person using two hands to tightly roll a tortilla that is filled with shredded braised beef and cheese.
  1. Step 5: Roll the tortillas into tight cylinders. If desired, seal with a toothpick through the seam.
A person using a pair of metal tongs to lift a crispy beef flauta from hot oil in a cast-iron skillet.
  1. Step 6: Fry in batches in 350°F until golden and crispy. Drain on paper towels.

EXPERT TIP: How to Braise Beef on the Stovetop

Don’t want to turn on the oven? You can easily braise the beef right on your stovetop! Once you add the liquids, reduce your burner to the lowest possible setting to maintain a barely visible, gentle simmer.

Cover tightly with a heavy lid and let it cook for 2.5 to 3 hours. Because heat comes exclusively from the bottom, be sure to use a heavy-bottomed Dutch oven and give the meat a gentle stir every 30 to 45 minutes to prevent scorching.

👨‍🍳 How to Serve

  • Build a Picture-Perfect Platter: Arrange the hot flautas in a single layer (or stacked neatly) over a fresh bed of shredded iceberg lettuce or thinly sliced green cabbage.
  • The Ultimate Topping Layer: Drizzle generously with Mexican crema (or sour cream), then sprinkle with crumbled Cotija cheese, freshly chopped cilantro, and a few slices of fresh or pickled jalapeños for a pop of color and heat.
  • Must-Have Dipping Sauces: Serve hot alongside small bowls of dips for maximum dunking action:
  • Complete the Tex-Mex Meal: Turn these flautas into an epic dinner feast by pairing them with classic sides:
  • Game Day & Party Style: Serving a crowd? Pull out toothpicks, slice the flautas in half on a bias (at a diagonal angle), and arrange them vertically in a platter or basket for easy, bite-sized party appetizers!

🙋🏽‍♂️ Frequently Asked Questions

What is the difference between flautas and taquitos?

The primary difference lies in the tortilla type, size, and shape. Traditionally, taquitos are made using smaller corn tortillas and rolled into short, compact cylinders (the word taquito means “little taco”). Flautas—which translates to “flutes” in Spanish—are traditionally made with larger flour tortillas, resulting in a longer, thinner roll. But in most Tex-Mex restaurants, they are interchangeable.

What is the best cut of meat to use for crispy beef flautas?

Chuck roast is ideal because its rich fat content breaks down during a low-and-slow braise, resulting in tender, juicy meat that shreds effortlessly. Brisket or flank steak also work well if chuck roast isn’t available.

Can I make crispy beef flautas in the air fryer or oven?

Yes! For an air fryer, spray them generously with non-stick cooking spray and cook at 390°F (198°C) for 8 to 10 minutes, flipping halfway. For oven baking, place them seam-side down on a parchment-lined sheet, spray with oil, and bake at 425°F (218°C) for 15 to 18 minutes until golden and crunchy.

How do I keep crispy beef flautas from unrolling while frying?

Make sure to warm your tortillas first, so they are soft and pliable enough to roll tightly. Secure each roll with a wooden toothpick inserted horizontally near the middle, and always lay them seam-side down into the hot oil first to immediately seal the edge closed.

Can crispy beef flautas be made ahead of time and frozen?

Absolutely. Assemble and roll them completely, lay them on a parchment-lined baking sheet to freeze solid, and then transfer to a freezer-safe bag for up to 3 months. Cook them directly from frozen by adding an extra 2 to 3 minutes to your frying or baking time.

A straight-on view of a white dinner plate filled with a serving of two side-by-side crispy beef flautas next to a mound of Mexican rice and refried beans.

🌮 More Classic Tex-Mex Recipes

Ready to make the best Tex-Mex dish 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 platter filled with a line of crispy beef flautas topped with pico de gallo, crumbled Cotija cheese, and chopped cilantro.
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Crispy Beef Flautas (Restaurant-Quality!)

Loaded with tender, slow-braised shredded beef and melted cheese, these Crispy Beef Flautas are fried to golden perfection and topped with cool crema and fresh cilantro. A crowd-pleasing Tex-Mex favorite that is easier to make at home than you think!
Prep Time25 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 40 minutes
Course: Entree or Appetizer
Cuisine: Tex-Mex, Mexican
Servings: 8
Calories: 613kcal
Author: Kris Longwell

Equipment

  • Dutch oven with a lid or a sturdy pot with a lid, or a baking dish with foil
  • Toothpicks optional, but helpful

Ingredients

For the Slow Braised Beef

  • 3 lbs chuck roast trimmed and cut into 3-inch chunks
  • 1 tablespoon Kosher salt
  • 2 teaspoon black pepper
  • 2 tablespoon vegetable oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 tablespoon tomato paste
  • 2 tablespoon lime juice fresh
  • 2 chipotle peppers in adobo sauce, plus about 1 tablespoon of the sauce from the can
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano preferably Mexican
  • 1 teaspoon smoked paprika
  • 1½ cups beef stock or broth

For the Flautas

  • vegetable oil for frying
  • 16 tortillas flour or yellow corn, see NOTES
  • 1½ cups Monterey Jack cheese

For Serving

  • 1 cup green leaf lettuce shredded, or iceberg
  • 1 cup pico de gallo
  • Cotija cheese crumbled
  • 2 tablespoon cilantro fresh, chopped
  • Mexican crema or sour cream thinned with a little lime juice

Instructions

Braise and Prepare the Beef

  • Preheat oven to 325°F.
  • Liberally season the chunks of beef all over with salt and pepper. Heat the oil (2 tbsp) in a large Dutch oven over medium-high heat. Add the beef, working in a couple of batches, and sear each side until browned, about 5 minutes per side. Remove from the pot and set aside.
    3 lbs chuck roast, 1 tablespoon Kosher salt, 2 teaspoon black pepper, 2 tablespoon vegetable oil
  • Add the onions to the pot and sauté, stirring often, until softened, about 4 minutes. Stir in the garlic and sauté for another 30 seconds. Stir in the tomato paste, lime juice, chipotles (with 1 tablespoon of the adobo sauce), chili powder, cumin, oregano, and paprika. Cook, stirring often, for 1 minute.
    1 medium onion, 4 cloves garlic, 2 tablespoon tomato paste, 2 tablespoon lime juice, 2 chipotle peppers, 1 tablespoon chili powder, 2 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika
  • Whisk in the beef stock (or broth), scraping up browned bits from the bottom of the pot with a wooden spatula. Return the beef, along with any accumulated juices, to the pot. Bring to a simmer, then cover and place in the oven for 2½ to 3 hours, until the meat is fall-apart tender.
    1½ cups beef stock
  • Use a slotted spoon to remove the beef from the pot and place it on a baking sheet with a lip. Use a fork to shred the meat, discarding any chunks of visible fat. Season the shredded beef with salt. Taste, and add more salt, if desired. Tilt the pot and use a spoon or small ladle to remove most of the rendered grease that has risen to the top. Return the shredded beef to the pot and stir it to completely coat it with the sauce. Set aside.

Prepare the Flautas

  • Add enough oil to a sturdy skillet to fill it about halfway (don't overfill!). Heat the oil to 350°F.
    vegetable oil
  • Place the tortillas in a damp paper towel and microwave on HIGH for about 30 to 60 seconds, until they are very pliable.
    16 tortillas
  • Place one warm tortilla on a cutting board and add about 2 to 3 tablespoons of the beef to one half of the tortilla. Top with about 1 tablespoon of the shredded cheese. Roll the tortilla tightly into a cylinder. Secure the seam with a toothpick, if desired (this will ensure they don't open up while frying). Repeat with remaining tortillas.
    1½ cups Monterey Jack cheese
  • Working in batches, place the rolled tortillas seam side down in the hot oil with metal tongs. Hold them in place for about a minute so the tortilla will stay in place. Turn and continue to fry them until they are a light golden color and crisp. Remove from the oil and drain on paper towels. Repeat with remaining flautas, keeping cooked flautas in a low-temp oven (220°F) until all are done frying.
  • Serve at once on a bed of shredded lettuce and top with pico de gallo, Cotija cheese, and chopped cilantro. Serve with Mexican crema on the side, if desired.
    1 cup green leaf lettuce, 1 cup pico de gallo, Cotija cheese, 2 tablespoon cilantro, Mexican crema

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Flour vs. Corn Tortillas: Flour tortillas are traditional for flautas and yield a light, ultra-crispy, restaurant-style crunch. Corn tortillas (traditionally used for taquitos) produce an earthy, extra-shattering crunch. Both work wonderfully in this recipe! Just make sure to warm them first so they roll easily without splitting.
  • Securing the Seam (Toothpick Trick): To keep your flautas tightly rolled while frying, push a wooden toothpick horizontally through the center of each flauta near the seam. Always lay them seam-side down into the hot oil first, and remember to remove all toothpicks before serving!
  • Slow-Cooker Method: After searing the beef and building the sauce on the stovetop (Steps 1 & 2), transfer the meat and liquid to a slow cooker. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until melt-in-your-mouth tender. Shred the beef, simmer the remaining juices in a saucepan on the stovetop for 6–8 minutes to reduce, then toss back together.
  • Storage & Reheating: Store leftover fried flautas in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F (175°C) for 3–4 minutes or in an oven at 375°F (190°C) for 8–10 minutes to bring back that shattering crunch! (Avoid the microwave, as it will make the shell soft and soggy).

Nutrition

Calories: 613kcal | Carbohydrates: 40g | Protein: 45g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1920mg | Potassium: 861mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 6mg | Calcium: 299mg | Iron: 7mg

Grilled Pesto Chicken Sandwich with Smoked Mozzarella

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Elevate your sandwich game with this incredible Grilled Pesto Chicken Sandwich, loaded with juicy grilled chicken, vibrant homemade basil pesto, and gooey melted smoked mozzarella. Nestled inside warm, crispy toasted ciabatta, every single bite is a mouthwatering balance of smoky, herbaceous flavor that will have everyone begging for seconds!

A straight-on view of a Grilled Pesto Chicken Sandwich with Smoked Mozzarella on brown paper with potato chips and a bowl of pesto sauce nearby.
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🌿 The Ingredients

Scratch-made components, fresh garden produce, and a zesty, herb-infused marinade come together in perfect harmony to elevate every single layer of this mouthwatering creation. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Grilled Pesto Chicken Sandwich with Smoked Mozzarella including chicken breast, pesto sauce, cheese slices, ciabatta rolls, arugula, tomato slices, garlic, and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken Breasts: Pound to an even thickness for fast, juicy grilling.
    • Substitutions: Boneless chicken thighs, or grilled portobello mushrooms for a vegetarian option.
  • Smoked Mozzarella: Slice thin for a fast, gooey melt over the hot chicken.
    • Substitutions: Fresh mozzarella, smoked provolone, or smoked gouda.
  • Homemade Pesto: Brings a bright, herbaceous punch to every bite.
    • Substitutions: High-quality store-bought pesto (stir in a splash of fresh lemon juice) or sun-dried tomato pesto.
  • Ciabatta Rolls: Sturdy and porous, keeping the sandwich crisp without getting soggy.
    • Substitutions: Focaccia, thick-cut sourdough, or French baguettes.
  • Arugula & Tomato: Arugula adds a peppery crunch, while seasoned tomatoes bring fresh acidity.
    • Substitutions: Baby spinach instead of arugula; roasted red peppers instead of fresh tomatoes.

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

🔥 Tips and Tricks for the Perfect Chicken Sandwich

  • Chill the Cheese for Perfect Slicing: Pop your smoked mozzarella block into the freezer for 15 minutes before running it through the deli slicer. Firm cheese cuts cleanly without tearing or sticking to the blade.
  • Master the Cheese Melt: Smoked mozzarella has less moisture than fresh mozzarella, so cover the chicken cutlets with a grill lid, heat dome, or foil tent immediately after adding the cheese to trap steam and melt it to perfection.
  • Prevent Soggy Bread: Season your tomato slices with salt and let them sit on paper towels for 5 minutes before assembling to draw out excess moisture.
  • Create a Flavor Barrier: Generously butter and toast the inside of your ciabatta rolls until golden-crisp. This creates a barrier that keeps the pesto from soaking into the bread and making it soggy.
  • Pound the Chicken Thin: Aim for a uniform ½-inch thickness. This ensures the chicken cooks in under 10 minutes on the grill, keeping it incredibly juicy while giving the cheese just enough time to melt without overcooking the meat.
  • Make Pesto in Advance: You can make the homemade basil pesto up to 3 days ahead. Store it in a jar with a thin layer of olive oil on top to keep it vibrant green!

👩🏼‍🍳 How to Make Grilled Pesto Chicken Sandwich

A person holding a heaping spoonful of easy pesto sauce over a small glass jar that is partially filled with the rest of the sauce.
  1. Step 1: Use your food processor to make the pesto sauce. Chill until ready to use.
A person using a small whisk to combine olive oil with garlic and seasonings in a small glass bowl on a wooden cutting board.
  1. Step 2: Whisk the oil with the lemon juice, garlic, and seasonings in a small bowl for the chicken marinade.
A person pouring an herbed marinade from a small glass bowl into a plastic baggie that is filled with thin raw chicken cutlets.
  1. Step 3: Pound the chicken to ¼-inch thickness, place in a large plastic baggie, and pour in the marinade. Massage the marinade into the chicken. Chill in the fridge for 20 minutes, or up to 4 hours.
A person placing two halved ciabatta rolls cut side down onto a grill griddle on a gas grill.
  1. Step 4: Slice the ciabatta rolls in half, butter them, and then toast them on the grill (preferably on a griddle over direct heat). Set aside.
A person using a pair of metal tongs to turn grilled chicken cutlets that have been marinated in an herb marinade.
  1. Step 5: Remove the chicken from the marinade and grill over direct heat for about 5 minutes per side.
A person place strips of sliced smoked mozzarella over the top of a grilled chicken cutlet that is resting on a griddle on a gas grill.
  1. Step 6: Place the sliced mozzarella over the chicken (preferably on a griddle, cover, and cook until the cheese has nearly melted (smoked cheese doesn’t melt as fast).
A person using a spoon to spread homemade pesto sauce over a toasted bottom half of a ciabatta roll.
  1. Step 7: Add a generous layer of the pesto sauce over the bottom of each toasted ciabatta roll.
A person placing the top half of a toasted ciabatta roll onto the top of a grilled pesto chicken sandwich with smoked mozzarella.
  1. Step 8: Add the arugula, seasoned tomatoes (salt and pepper), grilled chicken with cheese, more pesto sauce, and the top half of the toasted ciabatta roll. Serve at once!

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Can I make this grilled pesto chicken sandwich ahead of time?

You can prep the individual components ahead of time, such as marinating the meat and whipping up the basil sauce up to three days in advance. However, for the best texture, build and toast right before serving so the bread stays crisp and the smoked cheese remains warm and gooey.

How do I make a grilled pesto chicken sandwich without an outdoor grill? 

A cast-iron grill pan or heavy skillet on the stovetop works brilliantly! Simply heat the pan over medium-high heat, cook the cutlets for 4 to 5 minutes per side, cover with a lid to melt the cheese, and toast the buttered rolls right in the same pan.

How do I keep the meat from drying out in a grilled pesto chicken sandwich?

Pounding the cutlets to an even ½-inch thickness ensures they cook rapidly and uniformly without drying out. Cook over high heat for just 4 to 5 minutes per side, and remove them from the heat as soon as an instant-read thermometer registers 165°F.

What is the best way to reheat a leftover grilled pesto chicken sandwich?

Remove the fresh arugula and tomato slices, then heat the rest of the meal in a 350°F oven or air fryer for 5 to 7 minutes until warm and crispy. Add the fresh vegetables back on just before eating to avoid soggy greens!

Two halves of Grilled Pesto Chicken Sandwich that a person is holding top of each other revealing the layers within the sandwich.

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A close-up view of a Grilled Pesto Chicken Sandwich with Smoked Mozzarella on brown paper with potato chips and a bowl of pesto sauce nearby.
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Grilled Pesto Chicken Sandwich with Smoked Mozzarella

Tender marinated grilled chicken, bright homemade basil pesto, and gooey melted smoked mozzarella layered on warm, buttered ciabatta. The ultimate elevated hot sandwich!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree / Lunch
Cuisine: American
Servings: 4
Calories: 688kcal
Author: Kris Longwell

Equipment

Ingredients

Do Ahead

For the Chicken and Marinade

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 large chicken breasts boneless, skinless – sliced in half to make 4 cutlets

For the Sandwiches

  • 4 ciabatta rolls sliced in half
  • 2 tablespoon unsalted butter
  • 4 slices smoked mozzarella or more, if desired
  • 1 cup baby arugula
  • 2 large tomatoes sliced
  • salt and pepper

Instructions

Do Ahead (up to 3 days)

  • Make the pesto sauce.
    1 cup pesto sauce

Marinate and Prep the Chicken

  • In a small bowl, whisk the oil with the lemon juice, garlic, oregano, basil, salt, and pepper.
    ¼ cup extra-virgin olive oil, 1 tablespoon lemon juice, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Pound the butterflied chicken cutlets to ¼-inch thickness. Place them in a large plastic baggie (or a medium bowl) and add the marinade. Massage the marinade into the chicken and chill in the fridge for 20 to 30 minutes, or up to 4 hours.
    2 large chicken breasts

Make the Sandwiches

  • Preheat your outdoor grill to medium-high heat. If desired, place a grill pan over the direct heat (or a large cast-iron skillet) for toasting the buns. See NOTES.
  • Butter the buns and place them on the grill plate or directly on the grates over direct heat. Once golden and toasty, remove from the grill and set aside.
    4 ciabatta rolls, 2 tablespoon unsalted butter
  • Meanwhile, remove the chicken from the marinade and place it on the grates over direct heat. Cook until fully cooked and grill marks are visible, about 5 minutes per side.
  • Move the chicken to the grill pan (or just leave them on the grates) and place the cheese slices over the tops of the cutlets. Cook until mostly melted, 1-2 minutes. Remove from the grill.
    4 slices smoked mozzarella
  • Smear a generous layer of the pesto sauce on each of the bottom buns. Add a layer of arugula and then tomato slices. Season the tomatoes with salt and pepper. Add the grilled chicken with mozzarella. Add another layer of pesto on the cut side of the top bun and add it to the sandwich. Slice in half, if desired, and serve immediately.
    1 cup baby arugula, 2 large tomatoes, salt and pepper

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • No Griddle for the Grill? No problem! Toast the buttered ciabatta directly on clean grill grates over low/indirect heat for 1 to 2 minutes, or set a cast-iron skillet or rimmed baking sheet right on the grill. To melt the cheese without a flat top, cover the chicken directly on the grates with the grill lid, a metal melting dome, or a tent of aluminum foil to trap the heat and steam.
  • Make Ahead Tips: The pesto can be made up to 3 days in advance and stored in the fridge with a thin drizzle of olive oil on top to keep it vibrant green. The chicken can marinate in the refrigerator for up to 4 hours. The ciabatta rolls can be made 24 hours in advance, and the mozzarella needs to rest in the fridge for 1 week before slicing. 
  • Cheese Prep: For clean, even slices, pop your smoked mozzarella in the freezer for 15 minutes before running it through a deli slicer or slicing with a sharp knife.
  • Internal Temp: Always cook the chicken cutlets until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

Nutrition

Calories: 688kcal | Carbohydrates: 36g | Protein: 33g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 898mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2339IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 1mg

How to Smoke Mozzarella

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Smoked mozzarella adds a rich, irresistible depth of flavor to everything from gourmet paninis to classic pizzas and an epic charcuterie board. Learning how to smoke mozzarella at home is surprisingly simple, and this step-by-step guide will show you how to get perfect, melt-worthy results using your electric smoker!

A straight-on view of smoked mozzarella that has partially been cut into cubes and is resting on a board next to crackers, pecans, salami, and baby dill pickles.
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💨 The Ingredients and the Tools for the Smoker

Creating this rich, artisanal delicacy requires only a single ingredient and a clever, temperature-controlled smoker setup designed to keep things low and cool.

An arrangement of tools and ingredients for smoked mozzarella on a wooden background including a non-stick mesh mat, cold smoke plate, wood chips, a block of mozzarella, and a plastic container filled with ice.

🧀 Ingredient Notes

Low-Moisture Whole Milk Mozzarella: Stick with a solid block of low-moisture mozzarella rather than fresh mozzarella stored in water. The lower moisture content keeps the cheese firm, prevents it from turning slimy in the smoker, and melts like a dream later on. Whole milk mozzarella also yields the richest flavor and best texture!

🧊 Smoker Accessory Notes

  • Cold Smoke Plate (Heat Baffle): This essential divider sits directly above your smoker’s heating element, blocking direct heat from rising straight up to the cheese.
  • Pan of Ice: Placed right on top of the cold smoke plate, a shallow pan with a solid block of ice acts as a thermal shield. It absorbs the initial heat burst required to light the wood chips, keeping the smoker cabinet cool.
  • Fruit-Forward Wood Chips: Mild woods like Apple or Cherry are ideal for cheese. Cheese absorbs smoke rapidly, and light fruitwoods impart a delicate, sweet smoke flavor without the harsh, bitter bite of heavier woods like hickory or mesquite.
  • Non-Stick Mesh Mat (Frogmat): A mesh grill mat allows smoke to circulate all 360 degrees of the cheese block while preventing the mozzarella from sticking to metal wire racks as it warms up.

Expert Tip

If you are using an electric smoker, use the 150°F “Quick-Start” method for perfect cold smoking! Set your dial to 150°F and keep an eye on the top vent. The moment you see a steady stream of smoke rolling out (usually around the 7-10-minute mark), turn off and unplug the unit immediately.

🛒 Reader Discount: Thinking about upgrading your smoker setup or grabbing cold-smoking accessories? Use code LOON10 at SmokinTex.com to save 10% off your entire order!

👩🏼‍🍳 How to Make Smoked Mozzarella

A person lifting the cover of a electric smoker wood box revealing a few wood chips inside.
  1. Step 1: Add a small handful (about 1 ounce) of wood chips (ie, apple or cherry) to the wood box and place it on the heating element in the smoker.
A person placing two plastic containers filled with a block of ice onto a cold smoke plate that is resting on the bottom grate of an electric smoker.
  1. Step 2: Place the cold smoke plate on the bottom grate and then add two containers of ice on the plate.
A person holding a non-stick mesh mat holding two blocks of cheese on the top level on the inside of an electric smoker.
  1. Step 3: Place the block(s) of cheese on a non-stick mesh mat (frog mat) and place it on the highest rack in the smoker.
A close-up view of smoke billowing out of a whole in the top of an electric smoker.
  1. Step 4: Turn the temperature to 150°F, and as soon as the smoke appears, turn the smoker off and let the cheese sit inside the smoker for another 45 minutes.
A person wrapping a smoked block of mozzarella in plastic wrap on a black marble counter.
  1. Step 5: Remove the cheese and wrap tightly in plastic wrap. Refrigerate for 5 to 7 days.
A person using a large chef's knife to slice into a block of smoked mozzarella on a wooden cutting board.
  1. Step 6: Slice and serve!

🍽️ How to Serve

  • The Ultimate Grilled Pesto Chicken Sandwich: This is the crown jewel! Slice or shred the smoked cheese onto a hearty ciabatta or sourdough bread, layer it with juicy grilled chicken breast, and add a generous spread of fresh basil pesto. Press it in a panini maker until crispy, golden, and oozing with smoky, melted goodness. (Stay tuned for my full sandwich recipe coming soon!)
  • Upgraded Homemade Pizza: Swap out your standard mozzarella for smoked mozzarella on your next pizza night! It adds an incredible gourmet depth of flavor that tastes as if it came straight out of a wood-fired brick oven. It pairs exceptionally well with pepperoni, prosciutto, or BBQ chicken pizzas.
  • The Best-Ever Charcuterie Board: Elevate your entertainment platter by cube-slicing this golden-hued cheese. Its rich, smoky flavor profile pairs brilliantly with cured meats like prosciutto and Genoa salami, crisp apple slices, homemade hummus, and Italian breadsticks. It’s always the first cheese to vanish from the board!
  • Gourmet Caprese Salad: Take a classic summer salad to the next level by tossing cubed smoked mozzarella with ripe heirloom tomatoes, fresh basil leaves, extra virgin olive oil, and a thick drizzle of aged balsamic glaze.

🙋🏽‍♂️ Frequently Asked Questions

What type of wood is best when learning how to smoke mozzarella?

Mild fruitwoods like apple, cherry, or maple are ideal. They impart a subtle, sweet smoke flavor without overwhelming the delicate cheese or leaving a bitter, harsh aftertaste. Avoid heavy woods like hickory or mesquite, which can easily ruin the batch.

How do you prevent cheese from melting when figuring out how to smoke mozzarella in an electric smoker?

Keeping internal cabinet temperatures under 80°F to 90°F is key. Place a pan containing a solid block of ice directly over the heating element, position the cheese on the highest rack, and turn off the heat as soon as wood smoke starts actively rolling out of the top vent.

Why is resting time crucial when following a guide on how to smoke mozzarella?

Freshly smoked cheese absorbs surface chemicals that taste acrid, ash-like, and bitter right out of the smoker cabinet. Wrapping the block tightly and refrigerating it for at least 5 to 7 days allows those strong surface flavors to mellow and penetrate evenly into the center.

Can you use fresh mozzarella balls when testing how to smoke mozzarella?

Yes, but low-moisture block cheese is much easier for beginners to handle. If using fresh mozzarella stored in water or brine, pat it completely dry with paper towels and let it air-dry uncovered in the refrigerator overnight to form a light skin before placing it on the rack.

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A close-up view of smoked mozzarella that has partially been cut into cubes and is resting on a board next to crackers, pecans, and baby dill pickles.
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How to Make Smoked Mozzarella

Learn how to easily cold-smoke mozzarella at home using your electric smoker! This foolproof method yields rich, perfectly golden, melt-worthy cheese with a smooth, smoky flavor—ideal for paninis, pizzas, and gourmet charcuterie boards.
Prep Time15 minutes
Cook Time10 minutes
Chill time5 days
Total Time5 days 25 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 170kcal
Author: Kris Longwell

Equipment

Ingredients

  • 16 oz mozzarella whole milk, low-moisture (not fresh)
  • 4 cups ice

Instructions

  • Place a small handful (about 1 ounce) of wood chips in the wood box, then place the box in the smoker.
  • Place the smoke cold plate on the lowest grate, just above the wood box.
  • Place the mozzarella on a non-stick mesh mat (frog mat) and place it at the highest point in the smoker.
    16 oz mozzarella
  • Put the ice in one or two containers and place them directly on the cold plate.
    4 cups ice
  • Close the door and turn the heat to 150°F. Once it starts to smoke, wait about 5 minutes, then turn the smoker off and unplug it. Allow the cheese to sit in the smoker for another 45 minutes.
  • Remove the cheese from the smoker and wrap it tightly in plastic wrap (a double wrap is good). Refrigerate for 5 to 7 days.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Pellet Smoker Adaptation: To make this on a pellet grill (Traeger, Pit Boss, Camp Chef, etc.), keep the grill turned completely OFF. Fill a pellet smoke tube (like an A-MAZE-N tube) with apple or cherry pellets, ignite one end with a torch, let it flame for 5 minutes, then blow it out. Place the smoldering tube inside the cold smoker grill alongside your pan of ice and cheese, and let it smoke for 1 to 1.5 hours.
  • Do Not Skip the Rest Period! Smoked cheese tastes harsh and acrid straight out of the smoker. Wrap the cheese tightly in plastic wrap (or vacuum seal) and refrigerate for at least 3 to 7 days before eating. This allows the smoke flavor to penetrate the center and mellow into a smooth, rich flavor.
  • Double the Surface Area: For even more delicious smoke coverage, cut your 16 oz block of mozzarella in half into two thinner 8 oz blocks before placing them on the mesh mat.
  • Wood Selection: Stick to mild, sweet fruitwoods like Apple or Cherry. Avoid heavy woods like Hickory or Mesquite, which will overwhelm the cheese and create a bitter, metallic taste.
  • Storage: Once rested, vacuum-sealed smoked mozzarella will last up to 3 to 4 months in the refrigerator.

Nutrition

Calories: 170kcal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 361mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 383IU | Calcium: 290mg | Iron: 0.3mg

Bakery-Style Homemade Ciabatta Rolls

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Achieve a bakery-worthy, crackly crust and light, airy crumb at home with these authentic homemade ciabatta rolls. Soft yet delightfully sturdy, they are incredibly versatile and serve as the ultimate foundation for a Grilled Pesto Chicken Sandwich!

A person holding two halves of a homemade ciabatta bun that has been split in half and the inside with large air pockets are visible.
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💦 The Ingredients

Made with just a few simple baking staples, this minimalist recipe relies on time and high hydration to transform basic elements into rich, artisan-quality bread. Find ingredient notes below.

An arrangement of ingredients on a grey wooden background for poolish including high-gluten flour, yeast, and water, as well ingredients for ciabatta dough including poolish, flour, oil, yeas, salt, and water.

📝 Ingredient Notes

  • King Arthur High-Gluten Flour: The high protein content (around 14%) is the secret to this recipe’s success. It provides the structural strength needed to absorb high moisture (~84% hydration) and trap expanding gas without turning the dough into a soupy puddle. (Bread flour with at least 12.7% protein can be substituted, but avoid all-purpose flour).
  • Instant Dry Yeast: We use a tiny fraction of a teaspoon for the overnight poolish to develop deep, sweet fermentation flavors, then a small dose in the main dough to give the rolls explosive rise in the oven.
  • Water: Room-temperature or lukewarm water hydrates the flour and creates the high-moisture environment responsible for ciabatta’s iconic open, bubbly crumb structure.
  • Fine Sea Salt: Salt does double duty here—it seasons the dough so it isn’t bland and tightens the gluten network and controls yeast activity so the dough doesn’t over-proof.
  • Extra Virgin Olive Oil: Just a touch of quality olive oil adds a hint of rich, fruity flavor, makes the dough more elastic, and gives the finished crust a subtle, golden sheen.

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

📌 Tips and Tricks for Perfect Ciabatta Rolls

  • Water for Folds, Flour for Shaping: Keep your hands and surface wet during the stretch-and-fold phase to prevent sticking. Switch to a heavily floured surface only when shaping so the wet dough handles easily.
  • Handle with Care: Never punch down or knead the dough after bulk fermentation. Gentle handling preserves the trapped gas pockets responsible for ciabatta’s signature open crumb.
  • Supercharge Your Baking Steel or Pizza Stone: Preheat your oven and steel at 450°F (230°C) for a full 45–60 minutes. Saturated, intense heat is required for explosive “oven spring.”
  • Steam for Maximum Rise: Throwing ice cubes into a hot skillet creates an instant blast of steam. This keeps the outer skin elastic so the rolls can expand fully before the crust sets.
  • Use a Bottom Heat-Shield: If the bottoms of the rolls are browning too fast on the steel, slide an empty baking sheet onto the rack directly underneath it for the final minutes of baking.
  • Cool Before Slicing: Let the rolls rest on a wire rack for at least 20–30 minutes. Cutting into hot bread traps moisture and can make the interior gummy.

👩🏼‍🍳 How to Make Homemade Ciabatta Dough

A person removing plastic wrap from the top of a glass bowl that is filled with poolish on a wooden cutting board.
  1. Step 1: The night before baking, mix the flour (200g) and water (200g) with a small pinch of yeast. Cover it, and the next day it will be foamy and domed.
A person pouring olive oil from a small bowl into a large glass bowl filled with flour, fine sea salt, sugar, and instant dry yeast.
  1. Step 2: The next day, in a large mixing bowl, combine the poolish, water, flour, instant yeast, salt, and olive oil.
A person removing plastic wrap from a large bowl that is filled with a shaggy ciabatta dough.
  1. Step 3: Mix until a shaggy dough forms. Cover with plastic wrap and let rest for 20 minutes.
A person using his hands to stretch one end of a rectangular piece of highly hydrated dough on a black marble counter that is wet with water.
  1. Step 4: Transfer the dough to a counter dampened with a little water. Stretch the dough with wet hands, then fold over, stretch the other side, and fold like a letter. Turn 90°F, and repeat this process for 2 minutes.
A person placing a kitchen towel over a large glass bowl that contains a mound of partially risen ciabatta dough.
  1. Step 5: Place back in the bowl and cover with plastic wrap for 45 minutes. Repeat this “stretch and fold” process two more times.
A person placing a large glass bowl that is filled with fermented ciabatta dough with plastic wrap cover the top of the bowl onto a counter.
  1. Step 6: Allow the final rest (or fermentation) to last for 60 minutes.

Expert Tip: Master the 90° Letter-Fold

When working with high-hydration dough, ditch traditional kneading in favor of wet-counter stretch-and-folds. Working with wet hands on a slick surface, stretch the top edge up, fold it over itself like a letter, and rotate the dough 90 degrees after each fold.

In just 1 to 2 minutes, you’ll feel the dough transform from a shaggy, teary mess into a smooth, elastic cushion—building maximum gluten strength effortlessly without knocking out delicate air pockets.

🔥 How to Bake Homemade Ciabatta Rolls

A person using a bench scraper to cut a rectangular piece of dough into squares on a heavily floured marble counter.
  1. Step 1: Carefully transfer the dough onto a floured surface and form a rectangle about 1 inch thick. Don’t knead! Use a bench scraper to swiftly cut the dough into six rectangles.
A person placing plastic wrap over the top of six uncooked mounds of ciabatta roll dough resting on parchment paper.
  1. Step 2: Place the rolls on a pizza peel and parchment paper. Cover with plastic wrap and let the dough rest for 45 minutes. Meanwhile, place a pizza steel or pizza stone in your oven and turn the heat to 450°F (let it heat for 45 to 60 minutes). Place a cast-iron skillet on the bottom grate.
A person adding ice cubes to a large hot cast-iron skillet in a hot oven with a pizza steel on the rack above containing six ciabatta rolls that are about to be baked.
  1. Step 3: Carefully transfer the rolls to the pizza steel and add ice cubes to the hot skillet. Immediately close the oven door.
A large baking sheet lined with a baking rack containing six freshly baked homemade ciabatta rolls on a wooden cutting board.
  1. Step 4: Bake for 18 to 22 minutes, until golden. Transfer to a baking rack and allow to rest for 20 minutes.

🍽️ How to Serve

  • The Ultimate Pesto Chicken Sandwich: Slice, butter, and toast the cut sides on a griddle, then stack high with warm grilled chicken, rich basil pesto, and sliced smoked mozzarella melted under a steam dome for the ultimate bakery-worthy sandwich.
  • Classic Italian Panini: Layer with prosciutto, capicola, sharp provolone, fresh arugula, and a drizzle of balsamic glaze. Press in a panini grill or heavy skillet for a crispy, melty lunch.
  • Dipping Bread: Serve warm alongside a shallow bowl of good extra virgin olive oil, aged balsamic vinegar, flaky sea salt, and crushed red pepper to showcase the crackly crust and airy crumb.
  • Soup Companion & Croutons: Dunk thick slices into rich tomato basil soup or rustic minestrone. Have leftovers? Cube day-old rolls and toss with olive oil to bake into ultra-crunchy croutons or an authentic Tuscan Panzanella bread salad.
  • Artisan Bruschetta or Garlic Bread: Rub toasted cut sides with a raw garlic clove, brush with olive oil, and top with seasoned diced tomatoes, fresh basil, and a drizzle of balsamic glaze.

🙋🏽‍♂️ Frequently Asked Questions

Can I use all-purpose flour to make homemade ciabatta rolls?

High-gluten flour (around 14% protein) is strongly recommended because it provides the structural strength needed to absorb high moisture and trap gas. Bread flour works well as a secondary substitute, but all-purpose flour lacks sufficient protein, which can cause the dough to spread flat and lose its airy structure.

Do I need a baking steel to bake homemade ciabatta rolls?

While a baking steel offers the superior heat transfer needed for maximum oven spring, you can also use an inverted heavy baking sheet, an upside-down cast-iron skillet, or a pizza stone. Just ensure your substitute preheats in the oven for a full 45 to 60 minutes before baking.

Why did my homemade ciabatta rolls turn out flat instead of airy?

Flatness usually results from over-handling the dough during shaping, which deflates trapped air pockets, or from insufficient oven heat. Be extremely gentle when cutting the dough, and ensure your oven and baking surface are screaming hot so the moisture instantly turns to steam and lifts the dough.

What is the best way to store and reheat homemade ciabatta rolls?

Store them at room temperature in a paper bag or wrapped loosely in a kitchen towel for up to two days; avoid sealed plastic bags, as they trap moisture and soften the crisp crust. To restore their freshly baked texture, place them directly on an oven rack at 375°F (190°C) for 3 to 5 minutes.

A front-view of a basket lined with a grey cloth napkin and filled with Bakery-Style Homemade Ciabatta Buns.

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A close up view of two halves of a homemade ciabatta bun that has been split in half and the inside with large air pockets are visible and is being held in the palm of person's hand.
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Bakery-Style Homemade Ciabatta Rolls

Bake authentic, bakery-quality ciabatta rolls at home with a crackly, golden crust and a light, bubbly interior. Powered by an overnight poolish and baked on a roaring-hot steel, these high-hydration artisan rolls are the ultimate base for gourmet sandwiches, panini, or simply dipping in olive oil.
Prep Time20 minutes
Cook Time20 minutes
Total Overnight Poolish and Fermentation12 hours
Total Time12 hours 40 minutes
Course: Bread
Cuisine: Italian
Servings: 6
Calories: 320kcal
Author: Kris Longwell

Equipment

Ingredients

For the Poolish

  • 200 grams high-gluten flour about 1½ cups + 2 tbsp
  • 200 grams water a little less than 1 cup
  • ⅛ teaspoon instant dry yeast a small pinch

For the Dough

  • all of the poolish
  • 300 grams high-gluten flour about 2⅓ cups, plus extra for the counter
  • 220 grams lukewarm water just slightly less than one cup
  • 10 grams fine sea salt about 1½ tsp
  • 3 grams instant dry yeast about 1 tsp
  • 10 grams extra-virgin olive oil about 1 tbsp
  • water in a bowl for dampening your hands and counter
  • 1 cup ice

Instructions

Start the Poolish (The Night Before Baking)

  • In a medium-sized bowl, whisk the flour and water with a small pinch of yeast. Cover with plastic wrap and let rest at room temperature for 8-12 hours. It will become bubbly, domed, and sweet-smelling. (If resting longer before baking, refrigerate.)
    200 grams high-gluten flour, 200 grams water, ⅛ teaspoon instant dry yeast

Make the Ciabatta Rolls

  • In a large mixing bowl, combine the poolish, flour (300g), water (220g), instant yeast, salt, and olive oil. Mix thoroughly with a sturdy spatula until a wet, shaggy dough forms. Cover with plastic wrap or a kitchen towel and let rest on the counter for 20 minutes.
    all of the poolish, 300 grams high-gluten flour, 220 grams lukewarm water, 10 grams fine sea salt, 3 grams instant dry yeast, 10 grams extra-virgin olive oil
  • Fill a bowl with water to have near you for the "stretch and fold" process.
    water in a bowl
  • Sprinkle your clean work surface with a bit of water and wet your hands. Transfer the dough from the bowl onto the dampened counter. Gently form the dough into a rectangle.
  • You will need to "stretch and fold" for 2 minutes:
    Use your wet hands to pick up one side of the dough and stretch the dough as best as you can. Fold the stretched dough back to the halfway point. Repeat with the other side of the dough, folding the stretched dough over the top of the previously stretched dough, like folding a letter. Turn the dough 90°F and repeat this process. Stretch and pull, then rotate for a total of 2 minutes. Place the dough, seamside down, back into the bowl. Cover and let rest on the counter for 30 to 45 minutes.
  • Repeat the "stretch and fold" process for another two minutes. Place it back in the bowl, cover, and let it rest for another 30 to 45 minutes. Repeat this process one more time (a 3rd time) and then let the final resting time be 45 to 60 minutes, covered.
  • Heavily flour your work surface. Gently tip the dough onto the floured surface. DO NOT punch down or knead the dough! Dust the top of the dough with flour. Gently pat the dough into a rectangle, about 1 to 1½-inch thick. Using a floured bench scraper, make swift, clean cuts to divide the dough into 6 rectangles.
  • Place the pizza steel (or pizza stones) on the middle rack in your oven and place a heatproof skillet (preferably cast-iron) on the bottom rack. Turn your oven to 450°F (it will need to heat the steel for 45 to 60 minutes).
  • Place parchment paper on a large pizza peel, or the back of a large baking pan (this is what you'll use to transfer the rolls onto the steel in the hot oven). Carefully transfer the cut dough onto the parchment paper. Lightly cover with plastic wrap and let rest for 30 to 45 minutes.
  • Remove the plastic wrap from the dough and carefully transfer the parchment paper along with the rolls onto the hot pizza stone (be careful!). Immediately add the ice to the hot skillet and quickly close the door.
    1 cup ice
  • Bake for 18-22 minutes. Check the underside of one of the rolls at 15 minutes. If it is a deep golden/brown color, add a large baking pan over the skillet to help shield the heat.
  • Remove the rolls from the oven and place on a baking rack for 20 minutes (don't cut into them before the 20 minutes! Slicing too early traps steam and makes the interior gummy).
  • Serve, or store in a paper bag on the counter. Don't refrigerate or completely seal them.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • No Baking Steel? No Problem: If you don’t own a baking steel, place an inverted (upside-down) heavy rimmed baking sheet, a pizza stone, or a large cast-iron griddle on the middle rack. Ensure it preheats at 450°F (230°C) for a full 45 to 60 minutes before baking to guarantee maximum heat transfer.
  • Flour Substitute: King Arthur High-Gluten Flour (~14% protein) yields the absolute best open, holy interior. Bread flour (at least 12.7% protein) is the next best substitute. Avoid All-Purpose flour, as it lacks the protein strength to hold this high level of water (~84% hydration).
  • Golden Handling Rule: Remember to keep your hands wet with water during the stretch-and-fold phase to prevent sticking, then switch to a heavily floured surface when shaping. Handle the dough gently at all times to preserve the delicate trapped air pockets.
  • Freezer-Friendly: These rolls freeze exceptionally well! Slice cooled rolls, place them in a freezer-safe Ziploc bag, and freeze for up to 3 months. Reheat directly from frozen in a 375°F (190°C) oven for 5 to 7 minutes to restore their crackly crust and warm, fluffy interior.

Nutrition

Calories: 320kcal | Carbohydrates: 58g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 650mg | Potassium: 0.1mg | Fiber: 3g | Calcium: 3mg | Iron: 1mg

Cheesy One-Pot Ground Beef Orzo (Easy Weeknight Dinner)

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This Cheesy One-Pot Ground Beef Orzo packs all the rich, hearty flavors of a slow-cooked skillet lasagna into an easy 30-minute weeknight meal. Made entirely in one pan with savory ground beef, a rich tomato sauce, tender pasta, and gooey melted mozzarella, it’s a quick comfort food dish that is guaranteed to leave everyone begging for seconds!

An overhead view of Cheesy One-Pot Ground Beef Orzo in a large skillet with a large wooden spoon inserted in the side of the dish.
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🥫 The Ingredients

This dish combines classic Italian aromatics, hearty pantry staples, and rich cheeses to build restaurant-quality depth of flavor using simple, accessible elements. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients of One-Pot Ground Beef Orzo on a grey-wooden background including ground beef, dried orzo, whole tomatoes, onions, garlic, beef broth, cream, red wine, tomato, paste, cheese, spices, and herbs.

📝 Ingredient Notes and Substitutions

  • Ground Beef: We prefer 85/15 lean ground beef for optimal flavor without excess grease. Substitutions: Ground turkey, chicken, or sweet Italian sausage (or a 50/50 blend of beef and sausage) work wonderfully here.
  • Orzo Pasta: This small, rice-shaped pasta absorbs the sauce directly as it cooks, releasing starches that naturally thicken the dish. Substitutions: You can use gluten-free orzo or substitute another small pasta shape like ditalini, small shells, or tubetti (just keep an eye on cooking time).
  • Canned Whole Tomatoes: Hand-crushing whole canned tomatoes (preferably San Marzano) gives the sauce a rustic, luxurious texture and superior sweet tomato flavor. Substitutions: A 28 oz can of crushed or diced tomatoes can be used for convenience.
  • Dry Red Wine: A splash of Pinot Noir, Cabernet, or Merlot adds a rich, restaurant-quality depth to the sauce. Substitutions: If cooking without alcohol, simply replace it with an equal amount of beef broth and add a teaspoon of balsamic vinegar for acidity.
  • Heavy Cream: Adds a subtle touch of richness that cuts the acidity of the tomatoes and creates a velvety, blush-toned sauce. Substitutions: Half-and-half works fine, or you can stir in 2 tablespoons of mascarpone or cream cheese.
  • The Cheeses: For the absolute best melt, shred your mozzarella and grate your Parmesan fresh from the block, as pre-bagged cheeses contain anti-caking agents that can affect the texture. Substitutions: Provolone, Fontina, or Monterey Jack melt well in place of mozzarella.

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

🔥 Tips and Tricks for Perfect Skillet Orzo

  • Stir the Orzo Frequently: Because orzo is small and heavy, it tends to sink and settle at the bottom of the pot. Be sure to stir every few minutes while it simmers so the pasta cooks evenly and doesn’t stick to the bottom.
  • Bloom the Tomato Paste & Spices: Don’t rush step two! Cooking the tomato paste, dried basil, oregano, and garlic in the hot beef drippings for 1 to 2 minutes “blooms” the flavors and caramelizes the tomato sugars, creating a deep, slow-simmered taste in minutes.
  • Keep Extra Warm Broth on Hand: Orzo is a thirsty pasta! Depending on your stove’s heat level and the skillet you use, the liquid might evaporate faster than expected. Keep a small cup of warm beef broth nearby to splash in if the pasta looks a bit dry before it’s fully tender.
  • Shred Cheese Fresh from the Block: Pre-packaged shredded cheeses are coated in cellulose to prevent clumping, which stops them from melting smoothly. Grating your mozzarella and Parmesan fresh from the block guarantees that ultra-creamy, picture-perfect cheese pull!
  • Rest Before Serving: Let the pan sit off the heat for 3 to 5 minutes after adding the cream and cheese. This gives the sauce time to thicken up slightly and coat the orzo like a dream.

👩🏼‍🍳 How to Make Cheesy Ground Beef Orzo

A person using a spoon to add tomato paste into a skillet that is filled with sautéed onions, minced garlic, and cooked ground beef on a gas stove.
  1. Step 1: Sauté the onion in the oil over medium heat for a couple of minutes. Stir in the garlic and ground beef, and cook until no longer pink. Discard most of the grease and stir in the tomato paste.
A person pouring red wine from a small carafe into a skillet filled with cooked ground beef, sautéed onions, and garlic in tomato paste.
  1. Step 2: Add the seasonings, with salt and pepper, and cook for 1 to 2 minutes. Stir in the wine and cook until mostly evaporated, about 1 minute.
A person transferring a small bowl of uncooked orzo pasta into a large skillet filled with simmering beef stock, crushed tomatoes, and a meat sauce.
  1. Step 3: Stir in the crushed tomatoes, beef broth, and orzo. Stir and bring to a boil over high heat.
A person using a large wooden spatula to stir partially cooked orzo pasta in a large skillet that is filled with a ground beef and tomato sauce.
  1. Step 4: Lower the heat to low, cover, and simmer for 10 minutes until the orzo is tender. Stir every few minutes.
A person pouring heavy cream from a small milk bottle into a pot that is filled with cheesy ground beef orzo and topped with grated Parmesan cheese.
  1. Step 5: Stir in the Parmesan cheese and heavy cream until combined. Turn off the heat.
A person placing a glass lid over the top of a large skillet filled with hot ground beef orzo that has been topped with shredded mozzarella cheese.
  1. Step 6: Sprinkle the mozzarella over the top and cover until completely melted. Stir and serve, garnished with chopped basil, if desired.

🍽️ How to Serve

  • Serve it Family-Style: Bring the hot skillet straight to the dining table! The bubbly mozzarella layer makes a stunning table presentation, and guests will love scooping out generous portions with a serving spoon.
  • Pair with Crusty Garlic Bread: A loaf of warm, buttery garlic bread or fresh focaccia is non-negotiable! It’s the ultimate vehicle for soaking up any extra rich tomato sauce left in the bowl.
  • Balance it with a Bright, Crisp Salad: Because this dish is rich and cheesy, pair it with a light, acidic side salad. A classic Caesar salad, a simple green salad with Dijon vinaigrette, or an Italian-style chopped green salad cuts through the richness beautifully.
  • Wine Pairing: Serve this meal with a glass of the same dry red wine you used to deglaze the skillet! A medium-to-full-bodied red like a Chianti, Pinot Noir, or Cabernet Sauvignon cuts through the creamy tomato sauce and rich ground beef flawlessly.
  • The Final Finishing Touches: Just before serving, top individual bowls with a fresh shower of grated Parmesan cheese, freshly chopped basil, a fine drizzle of extra virgin olive oil, and a pinch of cracked black pepper.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Cheesy One-Pot Ground Beef Orzo ahead of time?

Yes! Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating on the stovetop or in the microwave, add a splash of beef broth, milk, or water to restore the sauce’s creamy texture, as the noodles naturally absorb liquid while sitting.

Can you freeze Cheesy One-Pot Ground Beef Orzo?

While you can freeze it, pasta dishes containing dairy tend to change slightly in texture once thawed. For the best results, assemble and freeze the dish before adding the heavy cream and final cheese layer, then thaw completely in the fridge overnight and finish the recipe on the stovetop.

Can I use a different type of pasta for this Cheesy One-Pot Ground Beef Orzo recipe?

Yes, other small pasta shapes like ditalini, miniature shells, or elbows make great substitutes. Just be sure to monitor the cooking time and add a splash of extra broth if the larger shape takes a couple of extra minutes to become tender.

How do I keep the pasta from getting mushy in Cheesy One-Pot Ground Beef Orzo?

To maintain an al dente texture, stir the pot every few minutes while simmering and begin testing for doneness around the 10-minute mark. Take the pan off the heat as soon as the noodles are tender to the bite, as they will continue to soften slightly in the hot skillet as the cheese melts.

A front-view of a shallow pasta bowl filled with a serving of One-Pot Ground Beef Orzo with a person grating fresh Parmesan cheese over the top.

😋 More Amazing “Weeknight” Recipes

Ready to make the tastiest (and easiest) ground beef 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!

An overhead view of a shallow pasta bowl filled with a serving of One-Pot Ground Beef Orzo with a torn piece of Italian bread resting on the side of the bowl.
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Cheesy One-Pot Ground Beef Orzo

This Cheesy One-Pot Ground Beef Orzo combines savory ground beef, tender pasta, and a rich tomato sauce topped with gooey, melted mozzarella cheese. Made entirely in a single skillet in under 30 minutes, it's the ultimate quick and comforting weeknight dinner with minimal cleanup!
Prep Time15 minutes
Cook Time15 minutes
Resting time5 minutes
Total Time35 minutes
Course: Entree
Cuisine: American / Italian
Servings: 6
Calories: 540kcal
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 lb ground beef 90% lean
  • 2 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1½ teaspoon salt
  • 1 teaspoon pepper
  • 1 28 oz can whole tomatoes crushed by hand, with juice
  • 1½ cups beef stock or broth
  • 1½ cups orzo pasta dried
  • ½ cup Parmesan cheese freshly grated, plus more for serving
  • ⅓ cup heavy cream
  • 1½ cups mozzarella shredded (1 to 1½ cups, depending on how cheesy you like it.)
  • 2 tablespoon fresh basil for garnish (optional)

Instructions

  • Heat the oil over medium heat in a large skillet. Add the onion and sauté, stirring often, for about 2 to 3 minutes. Stir in the garlic and then the ground beef. Cook until no longer pink. Carefully remove most of the rendered grease.
    1 tablespoon olive oil, 1 cup onion, 3 cloves garlic, 1 lb ground beef
  • Stir in the tomato paste until combined with the beef. Stir in the dried oregano and basil, salt, and pepper. Cook, stirring often, for about 1 minute.
    2 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1½ teaspoon salt, 1 teaspoon pepper
  • Add the crushed tomatoes, beef stock (or broth), and orzo. Stir to combine. Turn the heat to HIGH and bring to a boil. Lower the heat to low, cover, and simmer for 10 minutes, stirring every few minutes to pry up any pasta that might have stuck to the pan. Taste and add more salt, if needed.
    1 28 oz can whole tomatoes, 1½ cups beef stock, 1½ cups orzo pasta
  • Stir in the Parmesan cheese and heavy cream until fully combined. Turn off the heat and sprinkle the mozzarella cheese (1 to 1½ cups) over the top. Cover and let rest until the cheese is completely melted.
    ½ cup Parmesan cheese, ⅓ cup heavy cream, 1½ cups mozzarella
  • Remove the lid and stir the cheese into the orzo/sauce. Let it rest for a couple of minutes (the sauce will thicken up a bit).
  • Serve at once with extra grated Parmesan cheese and chopped fresh basil, if desired.
    2 tablespoon fresh basil

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Stir Frequently: Orzo sinks to the bottom easily and can stick! Be sure to stir every few minutes while simmering to ensure even cooking.
  • Fresh Cheese is Best: Shred the mozzarella and Parmesan fresh from the block. Pre-packaged cheeses contain non-clumping additives that prevent a smooth, creamy melt.
  • Wine Substitute: If cooking without alcohol, replace the red wine with an equal amount of beef broth plus 1 teaspoon of balsamic vinegar for a touch of acidity.
  • Adjusting Liquid: Orzo is a thirsty pasta! If the liquid absorbs before the pasta is tender, simply stir in an extra ¼ cup of warm broth.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of beef broth or water to bring back the creamy sauce texture.

Nutrition

Calories: 540kcal | Carbohydrates: 34g | Protein: 29g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1109mg | Potassium: 551mg | Fiber: 2g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 4mg | Calcium: 293mg | Iron: 3mg

Homemade Hyderabadi Chicken Biryani

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Packed with warm spices, tender marinated chicken, and fluffy basmati rice, this Hyderabadi Chicken Biryani is an absolute showstopper of a dish. Layered and slowly steamed together in a sealed pot, every bite delivers an incredible depth of flavor that turns dinner into a true celebration.

An overhead view of two side-by-side shallow bowls both filled with servings of Hyderabadi Chicken Biryani with a small bowl of fried onions on one side and another small bowl filled with chopped cilantro on the other side.
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🧄 The Ingredients for the Masala and the Paste

Combining a freshly crushed aromatic paste with a custom-ground blend of warm spices creates the deeply fragrant and flavorful foundation of this iconic dish.

An arrangement of ingredients for Biryani Masala and Ginger-Garlic-Green Chili Paste including dried herbs and spices as well as green chilies, ginger, garlic, and oil.

🍚 The Ingredients for the Biryani

From the rich, fragrant marinade and extra-long rice to the golden toppings and warm ground spices, every simple component works in harmony to build incredible layers of flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Hyderabadi Chicken Biryani on a grey wooden background including raw chicken pieces, basmati rice, red onions, yogurt, ghee, milk, oil, ginger-garlic paste, and spices.

📝 Ingredient Notes and Substitutions

  • Chicken: Bone-in, skinless pieces (thighs and drumsticks) yield the juiciest results and best flavor.
    • Sub: Boneless chicken thighs work, but reduce the low-heat steam phase (Dum) by 5 minutes to prevent overcooking.
  • Basmati Rice: Use an aged, extra-long grain basmati (like 1121 or Kohinoor Gold) for long, fluffy, non-sticky grains.
    • Sub: Standard long-grain basmati. Avoid: Jasmine rice, short-grain rice, or parboiled rice.
  • Yogurt: Full-fat plain Indian Dahi or 5% plain Greek yogurt. The high fat content prevents the marinade from curdling under heat.
    • Sub: Full-fat plain European-style yogurt or sour cream mixed with a splash of milk.
  • Indian Green Chiles: Small green Indian chiles (Hari Mirch) provide bright, clean heat.
    • Sub: Serrano peppers or Thai green chiles.
  • Birista (Fried Onions): Thinly sliced onions fried until golden and crisp; they sweeten and thicken the curry sauce.
    • Sub: Store-bought Indian fried onions (Birista). Note: French’s crispy fried onions can work in a pinch for topping, but fresh is best for the marinade.
  • Kasuri Methi (Dried Fenugreek Leaves): Adds a distinct, savory-maple aroma to the marinade.
    • Sub: Omit completely if unavailable. (Do NOT substitute with ground fenugreek seed powder, as it is intensely bitter).
  • Saffron & Milk: Saffron threads steeped in warm milk give the top rice layer its vibrant yellow color and floral aroma.
    • Sub: A pinch of ground turmeric dissolved in warm milk (provides the golden color, though lacks the saffron scent).
  • Biryani Masala: A custom whole-spice blend ground fresh for maximum aroma.
    • Sub: High-quality store-bought Biryani Masala powder or Garam Masala.
  • Ghee: Clarified butter provides a rich, buttery finish and helps fluff the rice grains.
    • Sub: Melted unsalted butter.

🔥 Tips and Tricks for Perfect Biryani

  • Soak the Rice for Maximum Length: Gently wash the aged basmati rice, then soak it in cold water for a full 60 to 90 minutes. This relaxes the starches and allows the delicate grains to expand to their maximum length without breaking.
  • Salt the Water Like the Sea: Rice discards most of its cooking liquid, so the boiling water should taste notably salty (like seawater). This ensures the grains are seasoned properly from the inside out.
  • Pull the Onions Early: Remove your fried onions (birista) from the hot oil when they are a light golden-blonde color. Carryover heat will continue cooking them on the plate, darkening them to a perfect crispy mahogany brown as they cool.
  • Use Onion Oil in the Marinade: Don’t throw away the oil used to fry the onions! Stir 2 to 3 tablespoons of this sweet, aromatic oil directly into your chicken marinade for an extra boost of flavor.
  • Use a Heat Diffuser (Comal/Tawa): Placing a comal or heavy cast-iron skillet under your Dutch oven during cooking diffuses the direct heat, ensuring the bottom layer of chicken steams gently without scorching.
  • Create a Tight Seal: Wrap the top of the Dutch oven tightly with a double layer of aluminum foil before pressing the lid down. Trapping all the steam inside (Dum) is essential for cooking the raw chicken and fluffing the rice.
  • Scoop, Don’t Stir: When serving, slide a flat spoon or rice paddle straight down the inside wall of the pot to the bottom, then lift upward. This preserves the beautiful, distinct layers without breaking the long rice grains.

🧑🏾‍🍳 How to Marinate the Chicken for Biryani

A large silver skillet on a gas stove containing bay leaves, cinnamon stick, and dried spices for biryani masala.
  1. Step 1: Dry-roast all the whole spices in a large skillet over medium heat until aromatic, 3 to 4 minutes. Stir in the salt, kasuri methi, turmeric, and nutmeg. Let cool.
An overhead view of a small bowl filled with freshly prepared Biryani Masala.
  1. Step 2: Grind in a spice grinder to form a powder. Set aside.
An overhead view of a mortar and pestle that contains freshly prepared ginger-garlic-green chili paste on a wooden cutting board.
  1. Step 3: Grind the ginger, garlic, salt, and oil into a paste. Set aside.
A person wearing black kitchen gloves preparing to rub chili powder, ginger-garlic paste, and lemon juice into chicken pieces in a large Dutch oven.
  1. Step 4: Place the chicken in the bottom of a Dutch oven (or large pot) and add the salt, lemon juice, ginger-garlic paste, and Kashmiri chili powder. Massage the chicken and then chill for 30 minutes.
A person using a metal spider to place thin, fried onion strips onto a platter that is lined with paper towels.
  1. Step 5: Working in batches, fry the onions in hot oil until golden and crispy. Drain on paper towels.
A person wearing black kitchen gloves massaging chicken pieces in a creamy, seasoned marinade for chicken biryani.
  1. Step 6: Add the saffron threads to the warmed milk. Add 2 tablespoon of it to the chicken along with 3 tablespoon of the masala, yogurt, 1 cup of the fried onions, caraway seeds, frying oil (3 tbsp), ghee (2 tbsp), chopped cilantro (coriander), and chopped mint. Mix with the chicken, cover, and chill for 1 to 2 hours.

EXPERT TIP: Save Time and Prep-Ahead

You can grind the dry Biryani Masala and crush the fresh ginger-garlic-green chili paste up to 3 days in advance (keep the paste sealed in an airtight container in the refrigerator).

For even deeper flavor and effortless assembly, toss the chicken in the marinade the night before and let it rest overnight in the fridge—the acid in the yogurt will deeply tenderize the meat while allowing the aromatic spices to fully penetrate, making cooking day virtually stress-free!

👩🏼‍🍳 How to Make Hyderabadi Chicken Biryani

A person using one hand to swirl uncooked basmati rice in a water in a large glass bowl that is in the base of a kitchen sink.
  1. Step 1: Cover the rice with water and swirl it around, then carefully discard the water. Repeat this 2 more times, then fill with water and let it soak for 1 to 2 hours.
A person transferring soaked basmati rice from a large glass bowl into simmering, seasoned water in a large stock pot on a gas stove.
  1. Step 2: Add about ½ cup salt to 16 cups of water along with the spices, chiles, and lemon juice. Bring to a boil, and add the rice.
A large Dutch oven that contains a layer of marinated chicken and is topped with a thin layer of partially cooked extra-long basmati rice.
  1. Step 3: After 3 minutes, remove one-third of the rice and spread it over the chicken.
A person sprinkling thin strips of fried onions over the top of partially cooked basmati rice that is resting on uncooked marinated chicken in a Dutch oven.
  1. Step 4: After a total of 5 minutes, add another third of the rice over the first layer. Add a splash of ghee and saffron milk.
A person sprinkling fried onions over the top of uncooked Hyderabadi Chicken Biryani in a large Dutch oven.
  1. Step 5: After a total of 7 minutes, add the final third of the rice to the top of the biryani. If desired, add a small amount of yellow (or orange) food coloring to the saffron milk. Top the biryani with the remaining ghee, saffron milk, fried onions, chopped mint, and cilantro.
A molcajete turned upside down resting on the lid of an oval Dutch oven that is lined with foiled and is resting on a comal on a induction oven on a kitchen island.
  1. Step 6: Add two layers of heavy-duty foil to the top of the dish. Cover and place a heavy object on the lid. Place on a comal (or tawa) and heat over high heat (400°F) for 10 minutes. Lower the heat to medium (275°F) and cook for 7 minutes. Lower the heat to low (200°F) and cook for 20 minutes. Turn the heat off and keep the lid on for another 15 minutes. Serve!

🍽️ How to Serve

  • Garnish with Freshness: Top the dish with a generous sprinkle of reserved crispy fried onions (birista), freshly chopped mint, cilantro, and a squeeze of fresh lime juice right before serving.
  • Scoop, Don’t Stir: Slide a flat rice paddle or large spoon straight down the inside edge of the pot to the very bottom, then gently lift upward. Do not stir or mix the pot, as mixing will break the delicate rice grains and muddy the beautiful, distinct layers of white rice, saffron gold, and rich chicken gravy.
  • Serve with Warm Homemade Naan: Pair your biryani with warm, pillowy homemade garlic naan to scoop up the tender chicken and any rich sauce from the bottom of the pot.
  • Pair with Cooling Raita: Serve alongside a simple cucumber-mint or onion Raita (seasoned yogurt sauce). The cool, creamy yogurt cuts through the rich spices and perfectly balances the heat.
  • Add a Crisp Sliced Salad: Offer a side of thinly sliced red onions, cucumbers, tomatoes, and fresh lemon wedges (Kachumber) to add a bright, refreshing crunch to the meal.
  • Present on a Large Platter: For a dramatic presentation, scoop the biryani onto a large serving platter so guests can admire the stunning contrast between the long, fluffy rice grains and the spiced chicken underneath.

🙋🏽‍♂️ Frequently Asked Questions

What is the easiest way to scoop the boiling rice when making Hyderabadi Chicken Biryani?

Use a wide metal spider strainer (rice spider). Its broad, flat basket lets you scoop large batches of delicate grains in seconds without breaking them. Pro-tip: Turn the heat to low for 5 seconds right before scooping to collapse the surface foam so you can see the rice clearly.

Can I make Chicken Biryani using boneless meat?

Yes, boneless thighs work well. Just reduce the final low-heat steam phase by 5 minutes to keep them tender and moist. Avoid using breasts, as they tend to dry out during the long steam.

Do I need to pre-cook the meat for Hyderabadi Chicken Biryani?

No. This traditional raw-meat method (Kachche) cooks the raw marinated meat entirely inside the sealed pot. Trapped steam cooks the meat to tender perfection while infusing the rice above with rich flavor.

Can I use regular white rice for Hyderabadi Chicken Biryani?

It is best to stick with aged, extra-long basmati. Regular short- or medium-grain rice contains too much starch and will turn soft and clumpy instead of light, fluffy, and separate.

A partially eaten chicken thigh in a shallow bowl filled with a serving of Hyderabadi Chicken Biryani with a fork in the middle of the dish.

🇮🇳 More Amazing Indian Recipes

Ready to make a dish that is fit for a king? 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 shallow bowl filled with a serving of Hyderabadi Chicken Biryani topped with fried onions and chopped cilantro.
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Homemade Hyderabadi Chicken Biryani

This classic Hyderabadi Chicken Biryani features tender yogurt-marinated chicken and fluffy basmati rice layered with crispy golden onions, fresh herbs, and saffron milk. Slowly steam-cooked to perfection in a sealed pot, it’s a rich, deeply aromatic feast that is fun to master at home!
Prep Time1 hour
Cook Time1 hour
Marinating and Soaking2 hours
Total Time4 hours
Course: Entree
Cuisine: Indian
Servings: 6
Calories: 782kcal
Author: Kris Longwell

Equipment

  • spice grinder
  • Mortar and pestle for grinding the ginger-garlic paste
  • oval Dutch oven or a pot called Handi
  • rice spider optional, but very helpful
  • heavy-duty foil
  • Comal or large cast-iron skillet or large fajita skillet

Ingredients

For the Biryani Masala

  • 2 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon caraway seeds Shahi Jeera
  • 10 green cardamom
  • 2 black cardamom
  • 3 dried red chiles
  • 2 large bay leaves
  • 8 cloves
  • 2 blades mace
  • ¼ teaspoon salt
  • 1 tablespoon Kasuri Methi dried fenugreek
  • ½ teaspoon turmeric powder
  • ½ teaspoon nutmeg fresh, ground

For the Ginger-Garlic-Green Chili Paste

  • 3-4 green chilies Indian
  • ¼ cup fresh ginger minced
  • ¼ cup garlic minced
  • 1 teaspoon salt
  • ½ teaspoon olive oil or vegetable oil

For the Chicken and Marinade

  • 2½ lbs chicken leg and thighs, bone-in and skin removed
  • 1 tablespoon salt
  • 2 tablespoon lemon juice divided
  • 3 tablespoon ginger-garlic-green chili paste
  • 2 tablespoon kashmiri chili powder
  • 3 red onions thinly sliced
  • vegetable oil for frying onions
  • ½ cup whole milk
  • 1 pinch saffron threads
  • ¼ teaspoon yellow food coloring optional
  • 3 tablespoon biryani masala
  • 1 cup plain yogurt whole milk
  • 1 teaspoon caraway seeds Shahi Jeera
  • 2 tablespoon ghee
  • ½ cup cilantro fresh, chopped, plus extra for garnish
  • ½ cup mint fresh, chopped, pluse extra for garnish

For the Rice

  • 4½ cups basmati rice aged, extra-long
  • 16 cups water
  • ½ cup salt
  • 4 green cardamom
  • 4 cloves
  • 1 cinnamon stick
  • 1 teaspoon caraway seeds
  • 3 green chiles Indian, slit down the side
  • 1 tablespoon lemon juice

For Layering the Rice

  • 5 tbsp ghee melted, divided
  • 1 tablespoon saffron milk
  • saffron milk with pinch of yellow food coloring
  • fried onions
  • chopped cilantro and mint

Instructions

Make the Biryani Masala

  • In a large skillet over medium heat, add the coriander seeds, cumin seeds, caraway seeds, green cardamom, black cardamom, red chiles, bay leaves, cloves, and mace. Dry-roast for about 3 minutes, stirring occasionally, until aromatic. Turn off the heat and stir in the salt, kasuri methi, turmeric, and nutmeg. Transfer to a bowl to cool. Once cool, grind to a powder in a spice grinder. Set aside.
    2 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon caraway seeds, 10 green cardamom, 2 black cardamom, 3 dried red chiles, 2 large bay leaves, 8 cloves, 2 blades mace, ¼ teaspoon salt, 1 tablespoon Kasuri Methi, ½ teaspoon turmeric powder, ½ teaspoon nutmeg

Make the Ginger-Garlic-Green Chili Paste

  • Finely chopped the green chiles. Remove seeds for less heat. Add the chilies, ginger, garlic, salt, and oil to a mortar and pestle, or a sturdy bowl. Grind until a paste form. (You can double or triple the amount, and purée in a blender or small food processor). Set aside.
    3-4 green chilies, ¼ cup fresh ginger, ¼ cup garlic, 1 teaspoon salt, ½ teaspoon olive oil

Prep the Chicken and Rice

  • Remove the skin from the chicken pieces and place in a large Dutch oven. Add the salt, 1 tablespoon lemon juice, 3 tablespoon prepared ginger-garlic-green chili paste, and the kashmiri chili powder (2 tbsp). Rub into the chicken and then chill in the fridge for 30 minutes.
    2½ lbs chicken, 1 tablespoon salt, 2 tablespoon lemon juice, 3 tablespoon ginger-garlic-green chili paste, 2 tablespoon kashmiri chili powder
  • In a sturdy skillet, heat the oil (about 1 to 2 cups) to about 350°F. Working in batches, fry the onions until just turning golden. Remove from the oil and drain on paper towels. Save 3 tablespoon of the frying oil in a heatproof bowl. Set aside.
    3 red onions, vegetable oil
  • In a heatproof bowl, warm the milk in the microwave, or heat on low in a small skillet. Stir in the saffron and set aside.
    ½ cup whole milk, 1 pinch saffron threads
  • To the seasoned chicken, add the prepared biryani masala (3 tbsp), yogurt, 1 cup of the fried onions, caraway seeds (1 tsp), reserved leftover frying oil (3 tbsp), ghee (2 tbsp), saffron milk (2 tbsp), lemon juice (1 tbsp), cilantro, and mint. Mix well with the chicken. Cover and chill in the fridge for 1 hour (you will then let the marinated chicken sit out for another hour. Total marination time is 2 hours).
    3 tablespoon biryani masala, 1 cup plain yogurt, 1 teaspoon caraway seeds, 2 tablespoon ghee, ½ cup cilantro, ½ cup mint
  • Add the rice to a large bowl and fill with cool tap water. Gently swirl the rice around in the water with your hand until cloudy. Use your hand to hold the rice back and drain the water into the sink. Repeat this two more times. Then cover the rice again with water. It won't be completely clear, but not cloudy. Allow the rice to soak for 2 hours (while the chicken is marinating).
    4½ cups basmati rice

Preparing the Rice and Cooking the Biryani

  • 1 hour before cooking, remove the chicken from the fridge (you don't want cook really cold chicken).
  • Add the water (16 to 17 cups) to a large pot. Add the salt, and taste it. It should taste as salty as seawater. If needed, add more salt (don't worry, basmati doesn't absorb much salt, that's why a lot is needed). Add the green cardamom, cloves, cinnamon stick, caraway seeds, green chiles, and lemon juice (1 tbs).
    16 cups water, ½ cup salt, 4 green cardamom, 4 cloves, 1 cinnamon stick, 1 teaspoon caraway seeds, 3 green chiles, 1 tablespoon lemon juice
  • About 30 minutes before cooking the biryani, turn the heat under the rice to high. (It will take about a half hour for the water to come to a boil).
  • Drain the rice and then add it to the boiling water. After 3 minutes, use a rice spider (or sieve) to remove about one-third of the rice (it will be about 30% cooked), spread it over the chicken. After another two minute, remove another third of the rice (it will be about 60% cooked). Spread it over the first layer of rice and top with a splash of saffron milk and 1 tablespoon of ghee. After 2 more minutes (7 minutes total), remove the final third of the rice (it will be 90% cooked) and spread over the top of the 2nd layer of rice.
    1 tablespoon saffron milk, 5 tablespoon ghee
  • If desired, stir in a pinch (about ¼ tsp)) of yellow food coloring into the saffron milk.
    ¼ teaspoon yellow food coloring
  • Drizzle the remaining saffron milk (with food coloring) and 4 tablespoon of the melted ghee over the top layer of rice. Spread about 1 cup of the fried onions and healthy pinch of the chopped cilantro and mint over the top.
    saffron milk with pinch of yellow food coloring, fried onions, chopped cilantro and mint
  • Cover the pot with two pieces of heavy-duty aluminum foil. Place the lid on the Dutch oven, and if possible, place a heavy object on the lid (to help keep it securely in place).
  • Place a griddle, comal, or large cast-iron skillet on the stove. Place the Dutch oven on the griddle or comal. Turn the heat to high (400°F) and cook for 10 minutes. Turn the heat to medium (275°F) for 7 minutes. And then turn the heat to low (200°F) for 20 minutes. Turn off the heat and let the Dutch oven rest on the griddle or comal for 15 minutes (don't lift the lid!).
  • Carefully remove the lid and the foil. To serve, insert a flat spatula down to the very bottom of the pot and scoop upwards. This will allow each serving to have a distinct mix of white rice, saffron rice, yellow rice, and the spiced chicken. Garnish with extra fried onions, cilantro, and mint, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Rice Water: The boiling rice water should taste notably salty (like seawater). Basmati discards most of its liquid, so heavily salted water is necessary to season the grains from the inside out. Add 1 teaspoon of fresh lemon juice to keep the rice brilliant white and non-sticky.
  • Rice Type: Use an aged, extra-long grain basmati rice (such as Kohinoor Gold or 1121). Standard or short-grain rice will turn gummy.
  • Yogurt Selection: Use full-fat plain Indian Dahi or 5% plain Greek yogurt. High fat acts as a thermal barrier that prevents the sauce from separating or curdling during cooking.
  • Scooping the Rice: Use a wide metal spider skimmer to scoop out the boiling rice quickly without snapping the delicate grains. Pro-Tip: Turn the burner heat to low for 5 seconds right before scooping to collapse the foam so you can see the rice clearly at the bottom.
  • Use a Heat Diffuser: Placing a comal, Indian tawa, or flat cast-iron skillet directly under your Dutch oven diffuses the heat, guaranteeing the chicken steams gently without burning on the bottom.
  • Meat Selection: Bone-in, skinless chicken thighs and drumsticks yield the juiciest results. If using boneless thighs, reduce Phase 3 (low-heat steam) by 5 minutes.
  • Kasuri Methi: Dried fenugreek leaves (Kasuri Methi) add a signature savory aroma. Rub them between your palms before adding to release their essential oils. If unavailable, simply omit—do not substitute with ground fenugreek seed powder, which is intensely bitter.
  • Prep Ahead: The ginger-garlic-chili paste and dry spice blend can be made up to 3 days in advance. For maximum flavor, toss the chicken in the marinade the night before and refrigerate overnight.

Nutrition

Calories: 782kcal | Carbohydrates: 133g | Protein: 32g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 798mg | Potassium: 717mg | Fiber: 8g | Sugar: 7g | Vitamin A: 478IU | Vitamin C: 20mg | Calcium: 246mg | Iron: 5mg

Homemade Garlic Naan

by 2 Comments

Soft, pillowy, and brushed with rich garlic butter, this easy homemade garlic naan brings restaurant-quality flavor straight to your kitchen. Perfectly charred right on your stovetop, it’s the ultimate side dish for scooping up a bowl of classic Chicken Tikka Masala or rich Dal Makhani.

An overhead view of a stack of homemade garlic naan with a small bowl of garlic-cilantro butter nearby as well as a couple of blue cloth napkins.
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🧄 The Ingredients

Simple kitchen staples combine with authentic traditional touches to create a soft, pillowy dough finished with a rich, fragrant aromatic topping. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Homemade Garlic Naan on a grey wooden background including flour, yeast, baking powder, yogurt, butter, milk, sugar, cilantro, and garlic.

📝 Ingredient Notes and Substitutions

  • All-Purpose Flour: Gives naan its classic soft, chewy texture. Sub: Use bread flour for extra chew or a 1:1 gluten-free flour blend.
  • Active Dry Yeast: Creates airy pockets. Sub: Use instant yeast and mix it straight into the dry ingredients (no blooming needed).
  • Plain Yogurt: Indian curd (dahi) or whole-milk yogurt tenderizes the dough. Sub: Plain Greek yogurt (add a splash of milk to thin it) or sour cream.
  • Warm Milk: Adds richness to the dough. Sub: Warm water or unsweetened non-dairy milk.
  • Butter: Adds flavor and keeps naan soft. Sub: Ghee (clarified butter) for authentic flavor, or vegan butter/neutral oil.
  • Garlic & Cilantro: Gives that signature savory finish. Sub: Swap cilantro for fresh parsley or nigella seeds (kalonji).

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

🔥 Tips and Tricks for Perfect Naan

  • Get the Pan Smoking Hot: High heat mimics a traditional clay tandoor oven. Use a cast-iron skillet if you have one, and let it preheat thoroughly to get those signature charred bubbles.
  • Let Stiff Dough Rest: If the dough fights back or shrinks while rolling, cover the dough balls and let them rest for 10–15 minutes so the gluten relaxes.
  • Use Room Temperature Yogurt: Cold yogurt straight from the fridge will slow down the yeast. Warm it in the microwave for a few seconds first to take off the chill.
  • Don’t Skip the Water: Lightly brushing one side of the dough with water right before laying it in the hot pan helps it stick, steam, and bubble up beautifully.
  • Cover to Stay Soft: Stack the cooked naans on a plate and cover them with a clean kitchen towel while cooking the rest. The trapped steam keeps them soft and pliable instead of drying out.
  • Brush Immediately: Apply the garlic butter as soon as the naan comes out of the skillet so the warm bread absorbs all that rich flavor.

👩🏼‍🍳 How to Make Homemade Garlic Naan

A small glass bowl partially filled with warm water that has active yeast blooming in it on a large wooden cutting board.
  1. Step 1: In a small bowl, combine the warm water with the sugar and let it “bloom” for 5 to 8 minutes until foamy.
A person using a whisk to stir together a flour, salt, and baking powder in a large glass bowl.
  1. Step 2: In a large bowl, whisk the flour with the salt and baking powder. Stir in the yeast mixture, yogurt, warm milk, and melted butter (2 tbsp) to form a shaggy dough.
A person using the palms of his hands to knead homemade naan dough on a floured marble countertop.
  1. Step 3: Turn the dough out onto a floured surface and knead for 4 minutes, until smooth and elastic.
A person using his hand to remove the lid to a proofing container that holds risen homemade naan dough.
  1. Step 4: Proof in a warm, non-drafty area for 1 hour, until nearly doubled in size.
A person using a marble rolling pin to roll out a thin oval-shaped dough for homemade naan on a floured marble surface.
  1. Step 5: Pinch six to eight balls, and roll them into a thin oval. See NOTES.
A person placing a clear lid over the top of a large cast-iron skillet with homemade naan in the hot skillet on an induction oven.
  1. Step 6: Splash the top of the naan with a little water and then place in a hot skillet over medium-high heat. Cover and cook for about 90 seconds. Bubbles should appear on the surface. Flip and cook for another 60 seconds.
A straight-on view of the ends of stack of homemade garlic naan that is nestled in between a white and blue kitchen towel.
  1. Step 7: Keep the naan warm in a kitchen towel until all are cooked.
A person using a pastry brush to apply melted garlic-cilantro butter over the surface of a freshly prepared homemade garlic naan on a wooden cutting board.
  1. Step 8: Melt the butter and then stir in the garlic and cilantro. Brush over the tops of the warm naan. Serve at once.

🍽️ How to Serve

  • Pair with Creamy Curries: Serve piping hot alongside classic Indian dishes like Chicken Tikka Masala, Butter Chicken, Dal Makhani, or Paneer Butter Masala —perfect for scooping up every last drop of sauce.
  • Serve with Dips & Chutneys: Set out a platter of naan with refreshing cucumber raita, vibrant mint chutney, or sweet mango chutney for an easy appetizer.
  • Make Quick Naan Pizzas: Use leftover naan as a fast flatbread pizza base. Top with sauce, cheese, and your favorite toppings, then bake at 400°F (200°C) until bubbly.
  • Turn into Flavorful Wraps: Fill warm naan with grilled chicken, roasted veggies, falafel, or tikka kebabs, then drizzle with yogurt sauce for a delicious meal.
  • Serve Hot & Fresh: Keep naan stacked under a clean kitchen towel to retain warmth and moisture, then give them one final brush of warm garlic butter right before serving.

Expert Tip

If your dough keeps shrinking back or refuses to roll out thin, your gluten is just too tense! Simply cover the dough balls with a damp towel and let them rest for 10 to 15 minutes. This gives the gluten time to relax, making the dough wonderfully soft, pliable, and easy to roll out without fighting you.

🙋🏽‍♂️ Frequently Asked Questions

Can I make homemade garlic naan ahead of time?

Yes! You can store cooked pieces in an airtight bag at room temperature for up to two days, or freeze them for up to three months. Simply reheat them in a hot, dry skillet or oven for a minute until warmed through and soft again.

How do I cook homemade garlic naan in the oven if I don’t have a skillet?

Preheat your oven with a baking sheet or pizza stone inside to 500°F (260°C). Place the rolled dough directly onto the hot surface and bake for 3 to 4 minutes until puffed up and lightly browned on top.

Can I make homemade garlic naan without yeast?

Yes, you can substitute the yeast with 1 teaspoon of baking powder and ½ teaspoon of baking soda. While the flatbread will be slightly less airy, it still turns out soft, tender, and delicious.

Why is my homemade garlic naan turning out tough or dry?

This usually happens if the pan wasn’t hot enough, which forces the dough to cook too slowly and dry out, or if too much flour was worked into the dough. Stacking cooked pieces under a clean towel immediately after they leave the skillet also helps trap steam to keep them soft.

A person using a pastry brush to apply a melted garlic-cilantro butter over the top of a stack of homemade garlic naan on a wooden platter.

🇮🇳 More Classic Indian Recipes

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

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

An overhead view of a stack of homemade garlic naan with a small bowl of garlic-cilantro butter nearby as well as a couple of blue cloth napkins.
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5 from 1 vote

Homemade Garlic Naan

Soft, pillowy, and perfectly charred, this easy homemade garlic naan brings restaurant-quality flavor straight to your stovetop. Brushed with rich garlic butter and fresh cilantro, it’s the ultimate flatbread for scooping up your favorite curries and sauces!
Prep Time10 minutes
Cook Time15 minutes
Proofing (Rise) and Resting Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Bread / Side / Appetizer
Cuisine: Indian
Servings: 6
Calories: 367kcal
Author: Kris Longwell

Equipment

  • 1 large sturdy skillet with a lid preferably cast-iron, 12-inch

Ingredients

For the Dough

  • 2 tablespoon warm water 110 to 115°F
  • 1 teaspoon sugar
  • 1½ teaspoon active dry yeast
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup yogurt plain, room temperature
  • ¾ cup whole milk warm
  • 2 tablespoon unsalted butter melted
  • cooking spray

For the Garlic Butter

  • ¼ cup unsalted butter melted
  • 3 cloves garlic finely minced
  • 2 tablespoon cilantro finely chopped

For Serving

  • coarse sea salt

Instructions

  • In a small bowl, combine the warm water, sugar, and active dry yeast. Gently whisk to combine. Set aside for 5 to 10 minutes, until it becomes frothy and bubbly.
    2 tablespoon warm water, 1 teaspoon sugar, 1½ teaspoon active dry yeast
  • In a large bowl, whisk the flour with the salt and baking powder. Add the bubbly yeast mixture, yogurt, warm milk, and melted butter (2 tbsp). Use a wooden spoon to stir into a shaggy dough. Use your hands to bring the dough together.
    3 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, ½ cup yogurt, ¾ cup whole milk, 2 tablespoon unsalted butter
  • Turn the dough onto a floured surface and knead the dough for 4 minutes until it is smooth and elastic.
  • Lightly grease a bowl or proofing container with cooking spray. Form the dough into a ball and place it in the bowl or container. Turn to coat with oil. Cover with plastic wrap or a lid and place in a warm, non-drafty area for 1 hour (or until nearly doubled in size).
    cooking spray
  • Punch the dough and divide it into 6 to 8 balls. Cover with a damp kitchen towel and allow the balls to rest for 10 to 15 minutes.
  • Heat a cast-iron skillet over medium-high heat until it's smoking hot.
  • On a lightly floured surface, roll each dough out into an oval (teardrop) shape, about ¼-inch thick. Lightly splash the top of the rolled dough with a little water and then lay the wet side down onto the hot skillet.
  • Cover the skillet with a lid and cook for 90 seconds to 2 minutes. You will see large bubbles start to form on top. Flip the naan over and cook for another minute until browned and charred in spots. Remove from the heat and keep warm under a clean kitchen towel while you cook the remaining naan.
  • Meanwhile, mix the melted butter (¼ cup) with the minced garlic and chopped cilantro. Brush the garlic butter and a sprinkle of coarse salt over the tops of the warm naan. Serve at once.
    ¼ cup unsalted butter, 3 cloves garlic, 2 tablespoon cilantro, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Trouble Rolling? If the dough snaps back while rolling, cover the dough balls and let them rest for 10–15 minutes to relax the gluten.
  • Pan Heat is Key: Use a cast-iron skillet if possible, and make sure it’s smoking hot before adding the dough. High heat creates signature charred bubbles without drying out the bread.
  • Yogurt Temp: Use room-temperature yogurt (or microwave for 5 seconds) so it doesn’t slow down the yeast.
  • Keep Covered: Stack cooked naan under a clean kitchen towel as you go. The trapped steam keeps them soft and pliable.
  • Storage & Reheating: Store leftover naan in an airtight bag at room temperature for up to 3 days (or freeze for up to 3 months). Reheat in a hot, dry skillet for 30–60 seconds per side to restore freshness.

Nutrition

Calories: 367kcal | Carbohydrates: 52g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 412mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg

Restaurant-Style Crispy Kung Pao Cauliflower

by 1 Comment

If you love our popular Kung Pao Shrimp recipe, you are going to be completely obsessed with this irresistible plant-based twist. This Crispy Kung Pao Cauliflower features super crisp fried florets tossed in that same bold, sweet, and fiery sauce you know and love!

A staight-on view of a black shallow bowl filled with a serving of crispy kung pao cauliflower on top of steamed white rice garnished with strips of scallions and toasted sesame seeds.
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🌶️ The Ingredients

While the ingredient list may look long, it relies on a handful of crispy-batter essentials and classic Asian kitchen staples to deliver that perfect balance of shatteringly crisp texture and bold, spicy-sweet flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for crispy kung pao cauliflower on a grey wooden background including cauliflower florets, rice flour, cornstarch, ginger, garlic, peanuts, brown sugar, red bell pepper, scallions, red chiles, spices, and seasonings.

📝 Ingredient Notes and Substitutions

  • White Rice Flour & Cornstarch: This 50/50 combination creates an ultra-crispy, light, and naturally gluten-free coating. If you don’t have white rice flour, you can swap it with all-purpose flour or potato starch.
  • Cold Sparkling Water: Unflavored seltzer or club soda adds carbonated bubbles that make the batter extra light and airy. Ice-cold tap water works as a substitute, though the crust will be slightly denser.
  • Shaoxing Rice Wine: A key staple in Chinese cooking that adds complex flavor. If you can’t find it, dry sherry is the best alternative. You can also use additional rice vinegar or mirin (reduce the sugar slightly if using mirin).
  • Chinkiang Black Vinegar: This dark, malty vinegar gives Kung Pao sauce its iconic tang. If you don’t have it, substitute equal parts rice vinegar or a 50/50 mix of rice vinegar and balsamic vinegar.
  • Dark Soy Sauce: Used primarily for color and a rich, savory depth. If you don’t have it, simply replace it with an equal amount of regular low-sodium soy sauce.
  • Dried Red Chiles & Szechuan Peppercorns: Whole dried Chinese chiles provide classic Kung Pao heat, while Szechuan peppercorns add a unique citrusy, tongue-tingling spice. Keep the chiles whole for mild heat, or slice them in half for extra spice. You can omit the Szechuan peppercorns if you can’t find them, or swap the dried chiles for a pinch of red pepper flakes.
  • Peanuts: Roasted, unsalted peanuts add that signature Kung Pao crunch. For a nut allergy, swap them with toasted cashews, sunflower seeds, or extra toasted sesame seeds.

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

🔥 Tips and Tricks

  • Dry the Cauliflower Completely: After washing your cauliflower, make sure every floret is thoroughly dried with a towel. Excess water on the surface prevents the batter from sticking properly and causes oil to splatter.
  • Keep the Batter Ice-Cold: Use ice-cold sparkling water straight from the fridge. The contrast between freezing-cold batter and scorching-hot oil creates an instant “shock” that seals the coating into a shattering-crisp shell.
  • Don’t Overcrowd the Pot: Fry the cauliflower in 2 or 3 batches. Adding too many florets at once drops the oil temperature quickly, leading to soggy, greasy cauliflower instead of light and crispy batter.
  • Drain on a Wire Rack: Skip the paper towels! Draining fried food on paper towels traps steam underneath, which softens the bottom. A wire cooling rack set over a baking sheet lets air circulate around the cauliflower so every side stays crunchy.
  • Toss Just Before Serving: To preserve that amazing texture, have your cooked Kung Pao glaze ready in the wok and toss in the hot cauliflower right before you are ready to plate and eat.
  • Control the Heat Level: The dried red chiles give the dish its classic look and warm aroma. If you prefer mild heat, keep the dried chiles whole. If you want a fiery kicked-up version, cut a few chiles in half to expose the seeds to the oil!
  • Baking or Air Fryer Alternatives: Don’t want to deep fry? You can bake the battered cauliflower on a lined sheet at 425°F (220°C) for 22–25 minutes, or air fry at 400°F (200°C) for 12–15 minutes until golden brown, flipping halfway through.

👨‍🍳 How to Make Crispy Kung Pao Cauliflower

A person raising a large wooden spoon from a bowl filled with a white batter for deep-frying cauliflower florets.
  1. Step 1: In a large bowl, combine the rice flour, cornstarch, garlic powder, salt, and pepper with the cold sparkling water until a thin batter comes together.
A person using a large wooden spoon to stir cauliflower florets in a large glass bowl filled with a white batter for deep-frying.
  1. Step 2: Toss the cauliflower florets in the batter to fully coat.
A person holding up a small pile of battered and deep-fried cauliflower florets over a skillet filled with hot oil.
  1. Step 3: Working in batches, fry the cauliflower in 350°F oil until golden and crispy, about 5 minutes per batch. Drain on a baking rack in a baking sheet.
A person using a small whisk to combine the ingredients in a glass bowl for a Chinese kung pao sauce on wooden cutting board.
  1. Step 4: In a small glass bowl, whisk the Kung Pao sauce ingredients together until fully combined.
A person using a wooden spoon to stir-fry minced garlic and ginger, as well as chunks of red bell pepper and dried red chiles in hot oil in a large wok on a stovetop.
  1. Step 5: In a wok over medium-high heat, add the oil (2 tbsp) and then stir-fry the peppercorns and chiles for 1 minute. Then add the garlic, ginger, and bell pepper, and stir-fry for another minute.
A person pouring a dark brown sticky sauce into a wok that is filled with stir-fried peppers, garlic, and ginger.
  1. Step 6: Pour in the sauce and cook, stirring often, until thickened, about 1 more minute.
A person using two large wooden spoons to toss deep-fried cauliflower florets in a Chinese kung pao sauce with peppers and peanuts.
  1. Step 7: Turn the heat down and add the cauliflower, peanuts, and most of the scallions. Toss with large wooden spoons until everything is glossy and fully coated.
A person using his fingers to sprinkle strips of scallions over the top of a wok filled with a freshly prepared crispy kung pao cauliflower.
  1. Step 8: Garnish with extra scallions and toasted sesame seeds. Serve at once with steamed rice.

🍽️ How to Serve

  • Over Fluffy Rice: Serve hot over a bed of steamed Jasmine rice, white rice, or brown rice to soak up every drop of that irresistible, sticky Kung Pao glaze.
  • With Fried Rice or Noodles: Elevate your takeout-at-home night by pairing this dish with vegetable fried rice, egg fried rice, or stir-fried Chow Mein noodles.
  • Don’t Skimp on Garnishes: Top generously with sliced green onion tops, extra toasted sesame seeds, and crushed roasted peanuts right before serving for extra color and texture.
  • Low-Carb & Grain-Free: Turn these into delicious Kung Pao Lettuce Wraps! Spoon the cauliflower and peanuts into crisp butter lettuce or romaine cups for a light, low-carb meal.
  • Refreshing Side Dishes: Balance out the rich, spicy flavors with a fresh, crisp side dish like garlic steamed bok choy, sesame cucumber salad, or a simple cabbage slaw.
  • Drink Pairings: Pair with a cold, crisp lager beer, a sparkling water with lime, or an off-dry wine like Riesling or Gewürztraminer, which beautifully complements spicy Chinese dishes!

🙋🏽‍♂️ Frequently Asked Questions

Can I make Crispy Kung Pao Cauliflower in an air fryer?

Yes! While deep-frying provides the absolute best crunch, you can air fry the battered florets at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through until golden brown, before tossing them into the warm glaze.

How do I store and reheat leftover Crispy Kung Pao Cauliflower?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To restore the original crunch, reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes rather than using the microwave, which will make the coating soft.

Is Crispy Kung Pao Cauliflower gluten-free?

This recipe is naturally almost gluten-free thanks to the white rice flour and cornstarch batter! To make it 100% gluten-free, simply swap the regular soy sauce for Tamari or gluten-free coconut aminos, and ensure your chili garlic sauce is certified gluten-free.

Why did my Crispy Kung Pao Cauliflower turn soft after tossing it in the sauce?

The batter usually loses its crunch if the frying oil wasn’t hot enough, if the florets were drained on paper towels instead of a wire rack, or if they sat in the warm pan for too long. For the best texture, toss the florets in the thickened glaze right before plating!

An overhead view of a black wok that is filled with freshly prepared crispy kung pao cauliflower topped with strips of scallions, dried red chiles, peanuts, and sesame seeds.

🥢 Other Classic Chinese-American Favorite Recipes

Ready to make the best homemade take-out 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 staight-on view of a black shallow bowl filled with a serving of crispy kung pao cauliflower on top of steamed white rice garnished with strips of scallions and toasted sesame seeds.
Print Recipe
5 from 1 vote

Restaurant-Style Crispy Kung Pao Cauliflower

This Crispy Kung Pao Cauliflower features shatteringly crisp, battered florets tossed in a bold, sticky-sweet, and fiery sauce with roasted peanuts and bell peppers. It’s an irresistible, restaurant-quality plant-based dish that rivals your favorite takeout!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree
Cuisine: Chinese / American
Servings: 4
Calories: 433kcal
Author: Kris Longwell

Equipment

  • 1 Sturdy skillet for deep frying
  • 1 Wok or a large skillet

Ingredients

For the Crispy Batter and Cauliflower

  • oil for frying: peanut, vegetable. about 2 to 3 cups (see NOTES).
  • 1 head cauliflower dried and cut into bite-sized florets
  • ½ cup rice flour
  • ½ cup cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup sparkling water very cold

For the Kung Pao Sauce

  • ¼ cup soy sauce or low-sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon Shaoxing rice wine or Sherry
  • 2 tablespoon brown sugar dark or light
  • 1 tablespoon black vinegar
  • 1 tablespoon chili garlic sauce or Sriracha
  • 1 teaspoon cornstarch mixed with 2 teaspoon cool water

For the Stir-Fry

  • 2 tbps oil peanut or vegetable
  • 8 – 12 red chiles dried, or fresh
  • 1 teaspoon Szechuan red peppercorns lightly crushed (optional)
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh, minced
  • 1 red bell pepper seeded and cut into 1-inch squares
  • 3 green onions cut into 1-inch strips
  • ½ cup roasted peanuts unsalted or salted (your preference)
  • 1 tablespoon toasted sesame seeds for garnish (optional)
  • steamed rice

Instructions

Fry the Cauliflower

  • Add a neutral oil to a sturdy skillet, about halfway up. Heat the oil to 350°F.
    oil
  • Cut the cauliflower into bite-sized florets.
    1 head cauliflower
  • In a large bowl, whisk the rice flour, cornstarch, garlic powder, salt, and pepper together. Slowly add the cold sparkling water and stir with a large wooden spoon until completely combined and resembles a slightly thin pancake batter.
    ½ cup rice flour, ½ cup cornstarch, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¾ cup sparkling water
  • Dip the cauliflower florets into the batter, allowing excess to drip off. Working in batches, carefully lower them into the hot oil – don't overcrowd the pan!
  • Fry each batch for about 4 to 5 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon or spider skimmer to transfer the cauliflower to a wire cooling rack set over a baking sheet.

Stir-Fry

  • In a small bowl, whisk the soy sauce, dark soy sauce, rice wine, brown sugar, black vinegar, chili sauce, and cornstarch slurry until combined. Set aside.
    ¼ cup soy sauce, 1 tablespoon dark soy sauce, 2 tablespoon Shaoxing rice wine, 2 tablespoon brown sugar, 1 tablespoon black vinegar, 1 tablespoon chili garlic sauce, 1 teaspoon cornstarch
  • In a wok, over medium-high heat, heat the oil (2 tbsp) until shimmering. Add the peppercorns and chiles, and stir-fry for 1 minute. Stir in the garlic, ginger, and red bell peppers. Stir-fry for another 1 to 2 minutes.
    2 tbps oil, 8 – 12 red chiles, 1 teaspoon Szechuan red peppercorns, 3 cloves garlic, 1 tablespoon ginger, 1 red bell pepper
  • Give the sauce another whisk to combine again. Lower the heat to medium and stir in the sauce, stirring often, until thickened to a velvety sauce, usually only another minute or so. Turn off the heat and add the crispy cauliflower, most of the green onions, and the peanuts. Toss until completely coated and glossy.
    3 green onions, ½ cup roasted peanuts
  • Serve at once with steamed rice, garnished with extra strips of scallions and toasted sesame seeds, if using.
    1 tablespoon toasted sesame seeds, steamed rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Don’t Overcrowd the Pan: Fry the cauliflower in 2 to 3 small batches rather than all at once. Overfilling the skillet or pot drops the oil temperature rapidly, causing the batter to absorb excess oil and become soggy instead of light and crispy.
  • Controlling the Spice Level: You can easily adjust the overall heat! Keep the dried red chiles whole for a mild warmth, or snap a few in half to expose the fiery seeds to the oil. Note that Szechuan peppercorns carry a unique, tongue-tingling “numbing” heat (málà)—lightly crush them to release maximum flavor, or reduce/omit them entirely if you are sensitive to that kind of spice.
  • Serving Tip for Maximum Crunch: For the crispiest results, have your sauce cooked and thickened before the cauliflower finishes frying. Toss the piping-hot cauliflower into the glaze immediately before serving so it doesn’t sit in the liquid and soften.
  • Gluten-Free Adaptation: This batter is naturally gluten-free! Just replace the soy sauces with tamari or gluten-free coconut aminos, and ensure your Shaoxing wine alternative (like dry sherry) is gluten-free.

Nutrition

Calories: 433kcal | Carbohydrates: 61g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 1456mg | Potassium: 1027mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1879IU | Vitamin C: 239mg | Calcium: 89mg | Iron: 3mg

The Best Weeknight Spaghetti Bolognese

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Turn any busy evening into a cozy Italian feast with this easy Weeknight Spaghetti Bolognese that delivers rich, slow-simmered flavor in just 45 minutes. It comes together effortlessly in one pot and pairs perfectly with a crisp homemade Caesar salad or a fresh chopped Italian salad for the ultimate restaurant-quality dinner at home!

An overhead view of a large skillet that is filled with spaghetti bolognese that is garnished with chopped Italian parsley.
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🥫 The Ingredients

This recipe transforms simple everyday kitchen staples, savory meats, and velvety finishing touches into a deeply rich sauce that tastes like it spent all day simmering on the stove. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for weeknight spaghetti bolognese on a grey wooden background including ground beef, sausage, carrots, celery, onion, garlic, beef broth, tomatoes, tomato paste, red wine, heavy cream, Parmesan cheese, spaghetti, herbs, and spices.

📝 Ingredient Notes and Substitutions

  • The Meat (Beef & Sausage): Using a mix of 80/20 ground beef and Italian sausage adds incredible depth and built-in seasoning. You can use sweet, mild, or hot Italian sausage depending on your spice preference. Substitution: Ground pork or ground turkey can easily be substituted.
  • The Aromatic Base (Soffritto): Finely dicing the onion, carrot, and celery is key, so they melt seamlessly into the sauce to create a sweet, savory base. Time-saving tip: Pulse them together in a food processor a few times to save on chopping!
  • Red Wine: A dry red wine like Cabernet Sauvignon, Pinot Noir, or Chianti adds a wonderful richness. Substitution: If you prefer to cook without alcohol, simply replace the wine with an extra ¼ cup of beef broth plus 1 teaspoon of red wine vinegar or balsamic vinegar to maintain that touch of acidity.
  • San Marzano Tomatoes: Italian San Marzano canned whole tomatoes are naturally sweeter and less acidic than standard tomatoes. Gently crush them by hand or with a potato masher in a bowl before adding them to the pot.
  • Heavy Cream: Just a splash at the end rounds out the tomato acidity and creates a silky, velvety texture. Substitution: Half-and-half or whole milk works well in a pinch, though heavy cream delivers the rich, restaurant-style finish.
  • Parmesan Cheese: For the best texture, always grate your Parmigiano-Reggiano fresh from the block using a Microplane or fine grater. Pre-shredded tub cheese contains anti-caking agents that keep it from melting smoothly into the sauce.

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

🔥 Tips and Tricks for Perfect Pasta Bolognese

  • Brown the Tomato Paste: Don’t just dump the tomato paste in with the liquid! Sautéing it directly in the hot rendered fat for 1 to 2 minutes until it darkens to a deep brick-red color caramelizes the natural sugars and locks in a massive umami shortcut.
  • Hand-Crush Whole Tomatoes: Canned whole San Marzano tomatoes yield a much sweeter, fresher flavor than pre-crushed varieties. Pour the tomatoes and juices into a bowl and crush them by hand (or with a potato masher) for a perfectly rustic texture.
  • Save that Pasta Water: Right before draining your spaghetti, scoop out ½ cup of the starchy pasta cooking water. Tossing a splash of this liquid gold into the sauce with the pasta helps emulsify the sauce and coats every single strand of spaghetti evenly.
  • Finish the Pasta IN the Sauce: Never serve plain pasta with a ladle of sauce plopped on top! Transfer your cooked pasta directly into the pot of sauce for the last 1 to 2 minutes of cooking. This allows the hot pasta to absorb the rich flavors instead of just sitting on top of it.
  • Turn Down the Heat Before Adding Dairy: Always lower the burner heat to low before stirring in the heavy cream and grated Parmesan. Gentle heat keeps the dairy smooth and creamy without risk of breaking or curdling.
  • Make It Ahead of Time: Bolognese is one of those dishes that tastes even better the next day after the flavors have had time to meld together in the fridge. It also freezes beautifully for up to 3 months!

👩🏼‍🍳 How to Make Weeknight Spaghetti Bolognese

A person holding a small bowl containing minced garlic over a large silver skillet filled with sautéed onion, carrots, and celery.
  1. Step 1: Sauté the onions, carrots, celery, and garlic in the oil and butter over medium heat until soft, about 5 minutes.
A large silver skillet filled with cooked ground beef and Italian sausage simmering with chopped onion, carrots, and celery.
  1. Step 2: Add the ground beef and sausage and cook until no longer pink. Remove most of the rendered grease.
A person holding a small bowl filled with dried oregano and basil over a skillet filled with simmering ground beef and sausage, mirepoix, and a blob of tomato paste.
  1. Step 3: Stir in the tomato paste, oregano, basil, salt, and pepper, and cook, stirring often for about 3 minutes.
A person pouring red wine from a small glass carafe into a skillet filled with simmering ground beef and sausage with sautéed vegetables.
  1. Step 4: Stir in the red wine and cook for about 1 minute, until most of the wine has evaporated.
A person pouring beef broth from a plastic measuring cup into a skillet filled with a simmering bolognese sauce.
  1. Step 5: Crush the tomatoes into the skillet along with the juice. Stir in the beef stock and simmer for about 15 to 20 minutes.
A person pouring heavy cream from a small bowl into a large skillet filled with a simmering bolognese sauce on a gas stove.
  1. Step 6: Stir in the grated Parmesan cheese and heavy cream.
A person using two wooden spatulas to toss cooked spaghetti noodles with a tomato bolognese sauce in a large skillet on a gas stove.
  1. Step 7: Add the cooked spaghetti and toss to combine. Stir in reserved pasta water, if needed.
A person grating a block of Parmesan cheese on a microplane over a bowl of spaghetti bolognese in a shallow white pasta bowl.
  1. Step 8: Serve at once, garnished with chopped parsley and freshly grated Parmesan cheese.

🍽️ How to Serve

  • The Ultimate Pasta Pairings: While classic spaghetti is a weeknight favorite, this hearty meat sauce is also incredible tossed with wider ribbons of pasta like tagliatelle, fettuccine, or pappardelle. Tubular shapes like rigatoni or penne are also great at catching all that rich meat sauce!
  • Load on the Fresh Garnishes: Serve each bowl steaming hot and finish with an extra shower of freshly grated Parmesan, finely chopped Italian parsley (or freshly torn basil), and a fine crack of freshly ground black pepper. A drizzle of your best extra-virgin olive oil right over the top adds a gorgeous glossy sheen.
  • Warm Crusty Bread (A Must!): Never let a drop of that velvety sauce go to waste! Serve with plenty of warm, crusty Italian bread or homemade garlic bread for mopping up every last bit from the bottom of the bowl (fare la scarpetta style!).
  • Balance with a Crisp Salad: Cut through the rich, savory sauce by pairing it with a bright, crisp side dish. A classic homemade Caesar salad with crunchy croutons or a zesty Italian chopped salad with pepperoncini and a sharp vinaigrette rounds out the meal perfectly.
  • The Perfect Wine Pairing: Pour a glass of the same dry red wine you used to deglaze the pan! A classic Italian Chianti, a smooth Pinot Noir, or a bold Cabernet Sauvignon complements the deep tomato and rich meat flavors effortlessly.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this weeknight spaghetti bolognese ahead of time or freeze it?

Yes! In fact, the sauce tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 4 days, or freeze the sauce for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop over low heat before tossing with freshly cooked pasta.

What is the best pasta shape to use for weeknight spaghetti bolognese?

While classic long strands are always a hit, wide ribbons like pappardelle, fettuccine, or tagliatelle offer more surface area for the hearty meat sauce to cling to. Tubular shapes like rigatoni or penne are also fantastic choices because they trap the rich sauce inside every bite.

How can I make weeknight spaghetti bolognese without red wine?

You can easily swap out the alcohol by using an equal amount of additional beef or chicken broth. To replicate the subtle acidity and depth that wine provides, simply add a teaspoon of red wine vinegar or balsamic vinegar to the broth before deglazing the pot.

Can I make a lighter version of weeknight spaghetti bolognese?

Absolutely! You can substitute lean ground turkey or ground chicken for the beef and sausage. For the finish, feel free to swap the heavy cream for whole milk or half-and-half, though keeping a tiny touch of butter at the beginning will help maintain that velvety, restaurant-style texture.

A straight-on view of a shallow white pasta bowl filled with a serving of pasta bolognese next to a stemless glass of red wine.

🍝 More Amazing Easy Pasta Recipes

Ready to make the best (and easiest) bolognese in town? Go for it!

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

An overhead view of a large skillet that is filled with spaghetti bolognese that is garnished with chopped Italian parsley.
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Weeknight Spaghetti Bolgonese

This recipe delivers deep, slow-simmered Italian flavor in just 40 to 45 minutes! This easy Weeknight Spaghetti Bolognese combines savory meat, red wine, a splash of heavy cream, and fresh Parmesan for a restaurant-quality meal that’s perfect for busy evenings.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Entree
Cuisine: American / Italian
Servings: 6
Calories: 654kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 medium onion chopped
  • 1 medium carrot chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 lb ground beef 90% lean
  • ½ lb Italian sausage sweet, mild, or hot
  • salt and pepper
  • 3 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • ¼ cup red wine dry: Cabernet or Chianti
  • 1 28 oz can whole tomatoes with juice, crushed by hand
  • ½ cup beef stock or broth
  • 1 lb spaghetti
  • ¼ cup heavy cream
  • ¼ cup Parmesan cheese freshly grated, plus more for serving
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

  • Bring a pot of salted (about 1 tbsp) water to a boil.
  • Heat the oil and butter over medium heat in a large skillet or Dutch oven.
    2 tablespoon olive oil, 2 tablespoon unsalted butter
  • Add the onion, carrots, and celery, and sauté, stirring often, until soft, about 5 minutes. Stir in the garlic and sauté for another 30 seconds.
    1 medium onion, 1 medium carrot, 2 stalks celery, 3 cloves garlic
  • Add the ground beef and pork. Break up the meat with a wooden spoon and cook, stirring often, until no longer pink. Drain most of the rendered grease and dispose of it safely.
    1 lb ground beef, ½ lb Italian sausage
  • Stir in 1½ teaspoons salt, 1 teaspoon pepper, the tomato paste, oregano, basil, and red pepper flakes. Cook, stirring often, for 3 minutes.
    salt and pepper, 3 tablespoon tomato paste, 1 tablespoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes
  • Stir in the wine and simmer for 2 minutes, until most of the wine has evaporated.
    ¼ cup red wine
  • Crush the tomatoes into the sauce by hand, and add the juices. Stir in the beef stock and simmer for 15 minutes.
    1 28 oz can whole tomatoes, ½ cup beef stock
  • Add the pasta to the boiling water and cook until al dente, according to the package instructions.
    1 lb spaghetti
  • Stir the heavy cream and grated Parmesan cheese into the meat sauce.
    ¼ cup heavy cream, ¼ cup Parmesan cheese
  • Drain the pasta, saving 1 cup of the pasta water. Add the pasta to the sauce and toss to combine fully. Add a splash of pasta water to loosen the pasta, if desired. Simmer for a couple of minutes.
  • Serve immediately, garnished with chopped parsley, if desired.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Super Quick Shortcut: To simplify prep even further, you can omit the carrots and celery and use 1.5 to 2 lbs of ground beef only (skipping the sausage). While the extra veggies and sausage add classic depth, a beef-and-onion-only base cuts chopping time in half while still delivering a rich, satisfying sauce!
  • Non-Alcoholic Option: If you prefer not to cook with red wine, simply replace it with an equal amount (¼ cup) of additional beef broth mixed with 1 teaspoon of red wine vinegar or balsamic vinegar to provide that essential touch of acidity.
  • Cheese Matters: For the best results, grate your Parmesan fresh from a block using a Microplane or fine grater. Pre-bagged shredded cheese contains anti-caking coatings that prevent it from melting smoothly into the sauce.
  • Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze the sauce (without pasta) for up to 3 months. Gently reheat on the stovetop over low heat, splashing in a little water or broth if needed.

Nutrition

Calories: 654kcal | Carbohydrates: 63g | Protein: 32g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 272mg | Potassium: 742mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2343IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 4mg

Sky-High Flaky Cheddar Biscuits

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There’s nothing quite like a basket of warm, sky-high flaky cheddar biscuits fresh out of the oven to bring everyone running to the kitchen. Towering with tender, buttery layers and packed with rich, sharp cheddar, this easy recipe delivers pure comfort food perfection in every bite.

A close-up view of flaky cheddar biscuits sitting in a row on an oval grey platter with a small bowl of softened butter next to the biscuits.
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🧀 The Ingredients

A clever combination of classic kitchen staples, ultra-cold dairy, and bold, savory seasonings comes together seamlessly to give these biscuits their dramatic rise and irresistible flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for flaky cheddar biscuits on a grey wooden background including flour, buttermilk, butter, shredded cheddar cheese, chives, baking powder, baking soda, and seasonings.

📝 Ingredient Notes and Substitutions

  • All-Purpose Flour: Provides the ideal structure for tall layers. Sub: 1:1 gluten-free baking flour.
  • Frozen Unsalted Butter: The secret to sky-high flaky layers—grate it cold so it steams in the oven. Sub: If using salted butter, reduce added salt by ¼ tsp.
  • Sharp Cheddar Cheese: Freshly shredded block cheese melts much better than pre-bagged cheese. Sub: White cheddar, Gruyère, or Pepper Jack.
  • Whole Buttermilk: Creates a tender crumb and gives the leaveners extra lift. Sub: Mix 1 tablespoon lemon juice or vinegar into whole milk and sit for 5 minutes.
  • Chives & Garlic Powder: Adds savory depth to the dough and glaze. Sub: Green onions or dried chives.
  • Baking Powder & Baking Soda: The ultimate lifting team—ensure both are fresh for maximum rise!
  • Garlic-Butter Glaze: Brushing the warm tops with melted butter and garlic powder gives them an irresistible savory finish.

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

🔥 Tips and Tricks for Perfect Cheddar Biscuits

  • Master the “Stack & Press” Technique for Maximum Layers: After pressing your shaggy dough into a rectangle, use a bench scraper to cut it into 4 equal quarters. Stack the squares directly on top of each other, press them down into a new rectangle, and repeat 3 times! This quick laminating process creates dozens of visible, flaky layers that lift sky-high in the oven.
  • Keep Everything Ice Cold: Cold butter is non-negotiable! As the cold fat melts in the hot oven, it creates pockets of steam that push the layers apart. If your kitchen is warm, pop your grated butter back in the freezer for 10 minutes before mixing.
  • Never Twist the Biscuit Cutter: When cutting out your biscuits, press straight down and lift straight up. Twisting the cutter seals the edges of the dough, which traps the steam and stops them from achieving their full height.
  • Bake Them Crowded: Place your biscuits close together on the baking sheet so they are just barely touching. As they bake, they’ll support each other and push upward instead of spreading outward.
  • Work Quickly & Gently: Overworking biscuit dough develops gluten, leading to tough biscuits. Mix until the dough just comes together, and let your bench scraper do the heavy lifting to keep your warm hands off the dough as much as possible.

👩🏼‍🍳 How to Make Sky-High Flaky Cheddar Biscuits

A person lifting a box grater from a wooden cutting board revealing a freshly grated pile of cold butter.
  1. Step 1: Use a box grater to grate 1½ sticks of very cold (frozen) unsalted butter. (Grate ¾ of two sticks).
A person using a pastry bench scraper to transfer chilled grated butter from a small cutting board into a large glass bowl filled with flour, baking powder, and baking soda.
  1. Step 2: In a large bowl, whisk the flour with the baking powder, baking soda, salt, and garlic powder. Scrape the cold, grated butter into the bowl.
A person using his fingers to transfer snipped chives from a small bowl into a large glass bowl containing flour mixed with chilled grated butter and topped with shredded cheddar cheese.
  1. Step 3: Toss the flour with the butter then gently fold in the cheese and chives.
A person using both of his hand to mix cheddar biscuit dough in a glass bowl into a shaggy dough.
  1. Step 4: Make a well in the center of the mixture and pour in the cold buttermilk. Use a spatula and your hands to quickly form it into a shaggy (loose) dough. It will be crumbly, this is normal!
A person using his hands to stack to squares of uncooked flaky cheddar biscuit dough on a floured marble counter.
  1. Step 5: Turn the dough onto a floured surface. Form it into a rectangle, cut it into four squares, and then stack two halves on top of each other. Repeat this two more times, finishing with one rectangle at least one inch (or 1½-inc) in thickness.
A person pressing a round biscuit cutter into a square piece of cheddar biscuit dough on a flour marble counter.
  1. Step 6: Use a biscuit cutter to cut out biscuits. Don’t twist the cutter!
A person holding a baking pan lined with parchment paper and topped with uncooked flaky cheddar biscuits.
  1. Step 7: Place the biscuits on a baking sheet lined with parchment paper.
A pastry brush being used to brush melted butter over the tops of freshly baked flaky cheddar biscuits.
  1. Step 8: Bake for 18 to 24 minutes, until golden and fully cooked. Brush with melted butter and garlic powder as soon as they come out of the oven.

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Why aren’t my flaky cheddar biscuits rising as tall as they should?

Warm butter, expired leaveners, or twisting the cutter are usually to blame. Twisting seals the dough edges, trapping steam inside and stopping the rise. Also, ensure your oven is fully preheated!

Can I make flaky cheddar biscuits ahead of time?

Yes! Cut the dough into rounds and freeze them on a baking sheet until solid, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 2 to 3 extra minutes.

What is the secret to getting maximum layers in flaky cheddar biscuits?

Ice-cold ingredients and simple laminating. Cutting the dough into quarters, stacking them, and pressing them flat traps distinct layers of cold fat that expand dramatically in the oven.

How do I store and reheat leftover flaky cheddar biscuits?

Keep them in an airtight container at room temperature for up to 3 days. Reheat in a 350°F (175°C) oven for 5 minutes to restore their crisp, warm texture.

A person holding a flaky cheddar biscuit that has been cut in half revealing the layers of bread, cheese, and snipped chives.

🥖 More Delicious Bread Recipes

Ready to make the best biscuits 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 flaky cheddar biscuits sitting in a row on an oval grey platter with a small bowl of softened butter next to the biscuits.
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5 from 1 vote

Sky-Hight Flaky Cheddar Biscuits

These sky-high cheddar biscuits are towering with buttery, flaky layers, packed with sharp cheese, and finished with a rich garlic-butter glaze. The ultimate crowd-pleasing comfort food side dish!
Prep Time20 minutes
Cook Time20 minutes
Chill/freeze time30 minutes
Total Time1 hour 10 minutes
Course: Bread
Cuisine: American
Servings: 6
Calories: 584kcal
Author: Kris Longwell

Equipment

Ingredients

  • ¾ cup unsalted butter frozen for at least 30 minutes
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1½ cups sharp cheddar cheese freshly grated
  • 2 tablespoon chives finely chopped
  • 1 cup whole buttermilk
  • 2 tablespoon butter melted with a pinch of garlic powder

Instructions

  • Place two sticks of butter in the freezer for at least 30 minutes (you'll only need ¾ of each stick).
    ¾ cup unsalted butter
  • In a large bowl, whisk the flour with the baking powder, baking soda, salt, and garlic powder. Set aside.
    3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 1 teaspoon garlic powder
  • Working one stick at a time, grate the frozen butter with the large holes on a box grater. Scrape into the flour mixture. Place the bowl in the freezer while you grate the other ¾ stick of frozen butter. Add this butter to the bowl and toss to combine the cold butter with the flour mixture.
  • Fold the grated cheese and chopped chives into the flour/butter mixture until just combined. Form a well in the center and pour the cold buttermilk into it.
    1½ cups sharp cheddar cheese, 2 tablespoon chives, 1 cup whole buttermilk
  • Preheat your oven to 425°F.
  • Use a wooden spoon to fold it all together until a shaggy (loose) dough forms. Use your hands, but not too much; you don't want to warm the butter. The dough will be very crumbly; this is okay!
  • Turn the dough onto a lightly floured surface and use your hands (as little as possible) to press together a rectangle. Use a bench scraper (or large knife) to cut the rectangle into four squares. Place one square on top of another square, and then do this with the other two squares. Press them into another rectangle. Repeat this two more times. Stack the two rectangles, and gently press down. The dough should be about 1 to 1½ inches thick.
  • Use a biscuit cutter to cut out the biscuits. Don't twist the cutter! Simply press down and then lift the cutter from the dough. You may need to push the biscuit dough out of the cutter. Place the biscuit on a baking sheet lined with parchment paper. Repeat this with the rest of the dough, placing each biscuit almost touching the other biscuits.
  • Bake the biscuits for 18 to 24 minutes, until golden and cooked all the way through. Test the insides of one biscuit at 18 minutes. The taller the biscuits, the longer they will take to fully bake.
  • Meanwhile, melt the 2 tablespoon of butter with a pinch of garlic powder. Remove the biscuits from the oven and immediately brush them with the melted butter. Serve at once!
    2 tablespoon butter

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Bake Close Together for a Straight Rise: Arrange the cut biscuits on the baking sheet so they are almost touching. Supporting each other as they bake forces them to rise straight up into towering layers; if placed too far apart, they tend to lean to the side during the baking process.
  • Keep Ingredients Ice Cold: Frozen butter and cold buttermilk are essential. The cold fat creates steam in the hot oven, which produces distinct, flaky layers.
  • Never Twist the Cutter: Press straight down and lift straight up when cutting out the biscuits. Twisting the cutter seals the edges and stops them from rising fully.
  • Don’t Skip the Stacking Method: Cutting the dough into fourths, stacking the squares, and re-pressing flat 3 times is the secret to getting dozens of visible, sky-high layers.
  • Cheese Tip: Shred your cheddar from a block rather than buying pre-shredded cheese. Pre-bagged cheese has anti-caking coatings that prevent it from melting smoothly into the dough.

Nutrition

Calories: 584kcal | Carbohydrates: 50g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 700mg | Potassium: 308mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1152IU | Vitamin C: 1mg | Calcium: 305mg | Iron: 3mg

Creamy French Baked Eggs (Oeufs au Plat Bressanne)

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These Creamy French Baked Eggs (Oeufs au Plat Bressanne) epitomize bistro elegance, featuring perfectly set eggs nestled on buttery brioche and bathed in a garlic-infused cream sauce. It is so rich, soul-satisfying, and one of the greatest egg dishes of all time. It’s really that good.

An overhead view of French Baked Eggs with Cream in an oval baking dish topped with snipped chives two glass mugs of coffee and a large silver serving spoon resting nearby.
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🥚 The Ingredients

This dish transforms a handful of rich, high-quality dairy staples and aromatic accents into a velvety, restaurant-quality masterpiece that perfectly balances pure decadence with a bright, sophisticated finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for French Baked Eggs with Cream on a grey wooden background including brioche bread, eggs, cream, butter, garlic vinegar, chives, and seasonings.

👩🏼‍🍳 Ingredient Notes and Substitutions

  • Brioche: Use a thick-cut “Texas toast” style slice (about 1 inch thick). Brioche is ideal because its high egg and butter content creates a custard-like texture when soaked in cream, but Challah or a thick slice of Sourdough are excellent alternatives.
  • Heavy Cream: For the most authentic, velvety sauce, stick with full-fat heavy cream. If you want a slightly tangier profile, you can use Crème Fraîche. Avoid using milk, as it is too thin and won’t thicken properly in the oven.
  • Sherry Vinegar: This is the “secret” to the Bressanne style; it cuts through the richness of the dairy. If you don’t have Sherry vinegar on hand, Red Wine Vinegar or Champagne Vinegar will work perfectly as a substitute.
  • Farm-Fresh Eggs: Since the eggs are the star of the show, use the highest quality you can find. Farm-fresh eggs typically have sturdy, vibrant orange yolks that look stunning against the white cream.
  • Smashed Garlic: We use a smashed whole clove to gently infuse the cream with aromatic flavor without the bitterness of minced garlic bits. If you prefer a milder onion flavor, you can substitute the garlic with a smashed shallot.
  • Butter: European-style butter (like Kerrygold) has a higher fat content and less water, which leads to better toast and a richer sauce.
  • Snipped Chives: These provide a necessary hit of freshness. If you want to lean further into the French bistro vibe, fresh tarragon or chervil also pair beautifully with the cream.

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

🔥 Tips and Tricks for Perfect French Baked Eggs

  • Don’t Skip the Skillet Toast: It might be tempting to just throw the bread in the toaster, but browning the brioche in butter in a skillet creates a golden, crispy “crust.” This acts as a barrier that prevents the bread from becoming soggy once you pour the cream over it.
  • The Ramekin Trick: Instead of cracking the eggs directly onto the cream-soaked toast, crack each egg into a small ramekin or bowl first. This allows you to gently “place” the egg exactly where you want it and ensures you don’t accidentally break a yolk or drop a stray shell into your beautiful cream sauce.
  • The “Wiggle” Test: Every oven is different! To get that perfect runny yolk, start checking the eggs at the 8-minute mark. Gently shake the pan; you want the whites to be opaque and set, but the yolks should still have a distinct “jiggle.”
  • Infuse, Don’t Boil: When simmering the garlic in the cream, keep the heat very low. You want to gently steep the garlic like tea. If the cream boils too vigorously, it can break or reduce too much before it even hits the oven.
  • Warm Your Plates: This is a classic French bistro secret. Because the cream sauce is delicate, it can cool down quickly once plated. Putting your serving plates in a warm oven for a few minutes beforehand keeps the dish piping hot from the first bite to the last.
  • Freshness Matters: Since there are so few ingredients, their quality really shines. Use the best butter and the freshest eggs you can find—your taste buds (and the Loon) will thank you!

👩🏼‍🍳 How to Make Creamy French Baked Eggs with Toast

Two slices of brioche bread toasting in a large black non-stick skillet with melted butter in the pan.
  1. Step 1: Melt the butter over medium heat in a large skillet. Toast the bread slices until golden on both sides. Place in your baking dish.
A small black non-stick skillet partially filled with heavy cream, three smashed cloves of garlic, salt, and cracked black pepper.
  1. Step 2: Add the cream, smashed garlic, and a pinch of salt and pepper to a small saucepan over medium-low heat. Gently simmer for 4 to 5 minutes. Remove the garlic.
A person pouring a small amount of Sherry vinegar into a small skillet filled with a simmering garlic-infused cream sauce.
  1. Step 3: Stir a splash of Sherry vinegar into the cream.
A person using a small ladle to slather on a garlic-infused cream sauce over two slices of toasted Brioche bread sitting side by side in an oval baking dish.
  1. Step 4: Spoon about 1 tablespoon of the cream over the tops of the toast in the baking dish.
A person holding a small glass bowl with a whole egg in over two slices of bread the resting in a cream sauce with uncooked whole eggs on top of each slice.
  1. Step 5: Crack the eggs into a small bowl or ramekin and gently transfer them to the tops of the toast. Making a divot with the back of a spoon in the bread to help keep the eggs from sliding off.
A person using his fingers to sprinkle chopped chives over two French Baked Eggs with Cream in an oval baking dish.
  1. Step 6: Bake at 375°F for 10 minutes for a runny yolk, or 14 minutes for a set yolk. Garnish with plenty of snipped chives and serve at once.

🍽️ How to Serve

  • Choose Your Presentation: For a polished look, use a wide spatula to carefully lift the cream-soaked toast onto individual pre-warmed plates. Alternatively, for a rustic “bistro” feel, you can bake the portions in individual baking dishes or small cast-iron skillets and serve them directly from the oven, which keeps the dish hot and eliminates the need for transferring.
  • Don’t Leave the Sauce Behind: Use a spoon to drizzle any remaining cream from the baking dish directly over the eggs and into the nooks and crannies of the toast.
  • The Final Garnish: Top the dish with a generous amount of freshly snipped chives and a pinch of flaky sea salt (like Maldon) to make the flavors pop.
  • Balance with a Green Salad: Because this dish is incredibly rich, it is traditionally served with a simple salade verte (green salad).
  • Add a Side of Fruit: A small bowl of fresh berries or sliced melon provides a sweet, refreshing contrast to the savory, garlicky cream.
  • Brunch Pairings: Complete the bistro experience with a bold French Press coffee or a crisp, bubbly Mimosa to cut through the decadence of the dish.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare French Baked Eggs with Cream ahead of time?

This dish is best enjoyed immediately while the yolks are liquid and the bread is perfectly toasted. However, you can save time by infusing the garlic into the dairy and toasting your bread slices a few hours in advance; just assemble and pop them in the oven right before you are ready to serve.

What is the best type of bread to use for French Baked Eggs with Cream?

A thick-cut brioche is the gold standard because its high butter content creates a luxurious, custard-like texture once it soaks up the sauce. If that isn’t available, a sturdy loaf of challah or a thick slice of rustic sourdough will also provide a wonderful base for the dish.

How do I ensure the yolks stay runny in French Baked Eggs with Cream?

The key is to use the “jiggle test” around the 8-minute mark of baking. Once the whites are opaque and no longer translucent, give the pan a gentle shake; if the centers still have a slight wiggle, they are perfectly cooked and ready to be removed from the heat.

Can I add other ingredients to French Baked Eggs with Cream?

Absolutely! While the classic version is divine on its own, you can easily customize it by adding a layer of sautéed spinach, shredded Gruyere, crispy prosciutto, or even a few sautéed mushrooms onto the toast before adding the liquid and the eggs.

A close-up view of two French baked eggs in cream in an oval baking dish with part of the toast missing with egg yolk running throughout the dish.

☀️ More Amazing Recipes Starring Eggs

Ready to make the best egg 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 French Baked Eggs with Cream in an oval baking dish topped with snipped chives.
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Creamy French Baked Eggs with Toast

Experience the ultimate French brunch with these decadent Oeufs au Plat Bressanne. Thick, buttery brioche is bathed in a garlic-infused cream sauce and baked with farm-fresh eggs for a sophisticated, soul-satisfying dish that is as easy to make as it is impressive to serve.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast / Brunch
Cuisine: French
Servings: 2
Calories: 450kcal
Author: Kris Longwell

Equipment

  • Large skillet for toasting bread
  • Small saucepan for simmering the cream
  • baking dish or individual dish

Ingredients

  • 2 tablespoon butter
  • 2 slices Brioche bread or sourdough – thick slices, if possible
  • ½ cup heavy cream
  • 1 clove garlic smashed
  • salt and pepper
  • ½ teaspoon Sherry vinegar
  • 4 large eggs preferably farm fresh
  • ¼ cup chives snipped

Instructions

  • Preheat the oven to 375°F.
  • Melt the butter in a large non-stick skillet. Add the bread slices and move them around to soak up some of the butter. Toast until golden brown on the bottom. Flip the slices and move them around to soak up the rest of the butter. Toast until golden and toasty on both sides. Place them side-by-side in the baking dish.
    2 tablespoon butter, 2 slices Brioche bread
  • In a small saucepan over low heat, combine the heavy cream and smashed garlic with a pinch of salt and pepper. Let it simmer very gently for 3 to 5 minutes. Turn the heat off and stir in the Sherry vinegar.
    ½ cup heavy cream, 1 clove garlic, salt and pepper, ½ teaspoon Sherry vinegar
  • Spoon about 1 tablespoon of the cream over the top of each slice of toast. Carefully pour the cream around the sides of the toast.
  • Working one egg at a time, crack the eggs into a small bowl. Use the back of a spoon to make a small divot on one half of the toast. Gently transfer the egg into the divot, using the spoon to help the yolk stay on the toast. The whites will fall off the side of the toast. Repeat with the remaining eggs and toast. Sprinkle salt and pepper over the tops of the eggs.
    4 large eggs
  • Carefully place the dish in the oven. Bake 10 minutes for runny yolks, 14 minutes for set yolks (jammy). Remove from the oven and top with a healthy mound of chives.
    ¼ cup chives

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Perfect Transfer: To serve, use a wide, flat spatula to lift the cream-soaked toast from the baking dish carefully. Be sure to support the entire bottom of the bread slice to keep the eggs stable and secure as you move them to your serving plate. Or, serve them in individual casserole dishes (see blog post for the link). 
  • The Sliding Egg: If an egg happens to slide off the toast and into the pool of cream before baking, don’t panic! Simply use a spoon to gently nudge it back onto the bread. To prevent this, you can use the back of a spoon to press a small “nest” or indentation into the center of the toast before adding the eggs to help them stay in place.
  • Watch the Clock: Oven temperatures can vary significantly. Start checking your eggs at the 8-minute mark; you are looking for opaque, set whites and a distinct “jiggle” in the yolk for that perfect runny consistency.
  • Don’t Waste the Sauce: That garlic-infused cream in the bottom of the dish is liquid gold! Be sure to spoon every last drop over the plated toast before serving.
  • Vinegar is Key: While it might seem unusual for breakfast, the small splash of Sherry vinegar is essential. It provides the necessary acidity to “cut” through the richness of the heavy cream and butter, balancing the dish perfectly.
 

Nutrition

Calories: 450kcal | Carbohydrates: 3g | Protein: 15g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 469mg | Sodium: 249mg | Potassium: 219mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1982IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg

The Best Homemade Peach Ice Cream

by 5 Comments

Nothing says summer quite like a big scoop of this ultra-creamy, old-fashioned peach ice cream made with sun-ripened fruit straight from the farmer’s market. It’s a nostalgic, “Loon-approved” dessert that perfectly captures the essence of the season in every single velvety, fruit-filled bite.

A straight-on view of several scoops of homemade peach ice cream with a couple of peach slices all in a white ice cream bowl.
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🍑 The Ingredients

We’ve combined a decadent, French-style custard with sun-ripened summer fruit and a few aromatic flavor-boosters to create a dessert that is as rich as it is refreshing. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade peach ice cream on a grey wooden background including chopped fresh peaches, egg yolks, heavy cream, milk, lemon juice, vanilla extract, sugar, salt, and almond extract.

📝 Ingredient Notes and Substitutions

  • Fresh Peaches: For the best flavor, use very ripe, fragrant peaches; if fresh peaches are not in season, you can use frozen peaches (thawed and drained), though the flavor won’t be quite as vibrant.
  • Heavy Cream and Whole Milk: This combination provides the ideal fat content for a premium mouthfeel; you can substitute half-and-half for a lighter version, but the ice cream will be less creamy and may develop more ice crystals.
  • Egg Yolks: These create a rich, French-style custard base; if you prefer a “Philadelphia-style” ice cream, you can omit the eggs and the cooking process, but the result will be less dense and velvety.
  • Sugar: Granulated sugar is essential for both sweetness and texture; for an even smoother scoop, you can replace 2 tablespoons of the sugar with light corn syrup to help prevent ice crystals.
  • Almond Extract: This is our “secret ingredient” that enhances the natural stone-fruit flavor of the peaches, but it can be omitted or replaced with a touch of ground cinnamon if you prefer.
  • Vanilla: We love using vanilla bean paste for those beautiful black flecks, but a high-quality pure vanilla extract works perfectly as well.
  • Lemon Juice: This provides a necessary hit of acidity to brighten the fruit and helps prevent the chopped peaches from browning during the maceration process.
  • Kosher Salt: A pinch of salt is crucial to balance the sweetness and deepen the overall flavor profile of the dairy.

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

📌 Tips and Tricks for Perfect Peach Ice Cream

  • Don’t Skip the Maceration: Soaking the peaches in sugar and lemon juice isn’t just for flavor; it draws out the excess water. This ensures your fruit chunks stay soft and jammy rather than freezing into hard, flavorless ice cubes.
  • The “Spoon Test” for Custard: To know when your custard is perfectly thickened, dip a wooden spoon into the mixture and run your finger across the back. If the trail stays clean and doesn’t fill back in, it’s ready to be removed from the heat.
  • Strain for Perfection: Always pour your hot custard through a fine-mesh sieve. This catches any tiny bits of cooked egg, ensuring your finished ice cream has a professional, velvety-smooth mouthfeel.
  • Chill the Base Thoroughly: For the best results, your custard should be “fridge-cold” before it hits the ice cream maker. A cold base churns faster, which creates smaller ice crystals and a much creamier texture.
  • Manage Your Ice and Salt: When using an old-fashioned 6-quart maker, keep an eye on the ice level as it churns. As the ice melts, the level will drop; keep it topped off and ensure you’re using plenty of rock salt to keep the temperature low enough to freeze the cream.
  • Add Fruit at the Very End: Only fold in your peach chunks during the last few minutes of churning or by hand after the machine stops. This prevents the fruit from being pulverized by the dasher and keeps those beautiful chunks intact.

👩🏼‍🍳 How to Make Peach Ice Cream Custard

A person holding a small bowl of sugar in one hand and another small bowl filled almond extract in the other hand, both over a larger glass bowl filled with fresh, chopped peaches.
  1. Step 1: Add the chopped peaches to a bowl and stir in the sugar and almond extract. Let it rest 1 to 4 hours.
A person using a wooden spoon to stir cream and sugar in a large pot on a gas stove.
  1. Step 2: Stir the heavy cream, milk, and sugar in a pot over medium heat until combined and just starting to bubble and simmer.
A person using a spatula to press on macerated peaches in a sieve with the juices running into a glass bowl beneath.
  1. Step 3: Strain the peaches through a sieve into a bowl.
A person using a whisk to vigorously stir warm cream into egg yolks in a large glass bowl on a wooden cutting board.
  1. Step 4: Whisking constantly, ladle two cups of the hot cream into the egg yolks.
A person using a wooden spoon to stir a warm vanilla custard in a large pot on a gas stove.
  1. Step 5: Add the tempered eggs back into the pot with the warm cream and simmer over low heat until the back of a wooden spoon is coated.
A person pouring vanilla custard from a large pot through a fine-mesh sieve into a large glass bowl on a wooden cutting board.
  1. Step 6: Strain the custard through a fine-mesh sieve into a large glass bowl.

Expert Tip: The Secret to a Silky Custard

When tempering your egg yolks, stability and control are your best friends. Place your mixing bowl on a damp kitchen towel to keep it from sliding on the counter, then use a ladle to slowly drizzle the hot cream into the yolks while whisking vigorously with your other hand.

This gradual temperature increase is the only way to ensure a perfectly smooth, velvety base without any accidental “scrambled eggs” in your dessert!

👨‍🍳 How to Churn and Freeze Peach Ice Cream

A person pouring the juice from macerated peaches from a glass bowl into another glass bowl filled with a warm vanilla custard.
  1. Step 1: Stir the peach “syrup” and the vanilla extract into the warm custard.
A person holding the sides of a large glass bowl that is filled with warm peach and vanilla custard with plastic wrap resting on the surface of the custard in the bowl.
  1. Step 2: Press plastic wrap on the surface of the custard and chill for 4 hours or up to 24 hours.
A person pouring chilled homemade peach ice cream custard from a large glass bowl into a metal ice cream canister on a kitchen counter.
  1. Step 3: Pour the chilled custard into the canister of your ice cream maker.
A person transferring rock salt from a small plastic measuring cup into an electric ice cream make that is partially filled with ice.
  1. Step 4: Churn according to the manufacturer’s instructions for 30 minutes.
A person transferring chunks of macerated peaces into a canister that is partially filled with freshly churned peach ice cream custard.
  1. Step 5: Stir the reserved peaches into the churned custard.
A person pouring soft, churned homemade peach ice cream from an ice cream canister into an oval ice cream container.
  1. Step 6: Transfer to a container and freeze for at least 6 hours, or even better, overnight.

🙋🏽‍♂️ Frequently Asked Questions

Can I use frozen fruit to make Homemade Peach Ice Cream?

Yes, you certainly can! Just make sure to thaw and drain them thoroughly before starting the process to avoid adding too much extra liquid to the base.

Why did my Homemade Peach Ice Cream turn out icy instead of creamy?

This usually happens if the base wasn’t chilled long enough before churning or if the fruit wasn’t properly macerated. Drawing the moisture out of the slices with sugar ensures they stay soft and jammy once frozen.

How should I store Homemade Peach Ice Cream to keep it fresh?

Place it in an airtight container and press a piece of parchment or wax paper directly onto the surface. This creates a barrier against the air, which helps prevent those pesky crystals from forming on top.

Do I need a specific type of machine to make this Homemade Peach Ice Cream recipe?

While we love using an old-fashioned 6-quart electric maker for large batches, a standard 1.5-quart automatic countertop model works just as well. Simply ensure you don’t overfill the canister, as the mixture needs room to expand as it freezes.

A close-up view of several scoops of homemade peach ice cream with a couple of peach slices all in a white ice cream bowl.

🍦 More Classic Ice Cream Recipes

Ready to make the best peach ice cream this side of Georgia? 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 ice cream bowl filled with several scoops of homemade peach ice cream with a orange checkered napkin nearby.
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5 from 3 votes

The Best Homemade Peach Ice Cream

Experience the ultimate summer treat with this ultra-creamy Homemade Peach Ice Cream, featuring a rich, old-fashioned custard base and sun-ripened farmer's market peaches. It’s a decadent, fruit-forward dessert that perfectly captures the nostalgia and flavor of the season in every velvety scoop!
Prep Time45 minutes
Cook Time15 minutes
Churning and Chilling8 hours
Total Time9 hours
Course: Dessert
Cuisine: American
Servings: 12
Calories: 484kcal
Author: Kris Longwell

Equipment

Ingredients

For the Macerated Peaches

  • 4 cups peaches fresh, peeled and roughly chopped, or frozen (and thawed)
  • ½ cup sugar
  • 1 tablespoon lemon juice fresh
  • ½ teaspoon almond extract

For the Custard Base

  • 4 cups heavy cream
  • 2 cups whole milk
  • 1½ cups sugar divided
  • 8 large egg yolks
  • 1 tablespoon vanilla extract
  • ½ teaspoon Kosher salt

Instructions

  • In a medium bowl, combine the chopped peaches, ¼ cup sugar, lemon juice, and almond extract. Stir well and let sit at room temperature for at least 1 hour (or in the fridge for up to 4 hours).
    4 cups peaches, ½ cup sugar, 1 tablespoon lemon juice, ½ teaspoon almond extract
  • In a large sturdy saucepan or Dutch oven, combine the heavy cream, whole milk, and sugar (1 cup). Heat over medium heat, stirring occasionally, until the mixture reaches a bare simmer (don't let it come to a rolling boil).
    4 cups heavy cream, 2 cups whole milk, 1½ cups sugar
  • While the cream is heating, whisk the egg yolks with the remaining ½ cup sugar in a large heat-proof bowl until pale and slightly thickened, about 1 to 2 minutes.
    8 large egg yolks
  • Slowly ladle about 1½ to 2 cups of the hot cream mixture into the egg yolks, whisking constantly to "temper" the eggs. Once combined, slowly pour the egg mixture back into the saucepan with the rest of the cream. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon. Don't bring it to a boil.
  • Strain the custard through a fine-mesh sieve into a clean bowl.
  • Strain the macerated peaches into a bowl and then transfer the liquid to the custard along with the vanilla extract and salt. Stir to combine. Cover the surface of the custard with plastic wrap and chill in the refrigerator for at least 4 to 6 hours, or even better, overnight.
    1 tablespoon vanilla extract, ½ teaspoon Kosher salt
  • Pour the cold custard into the canister of your ice cream maker. Follow the manufacturer's instructions for churning the ice cream. Churn for 30 minutes. Remove the lid and stir in the reserved peaches (drain them again if more liquid has accumulated). Transfer to ice containers or freezer-safe containers and freeze for 4 to 6 hours, or even better, overnight.
  • Let the ice cream sit out at room temperature for 20 minutes before scooping, if frozen solid.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Easy Peeling: To peel your peaches quickly, score a small “X” on the bottom of each fruit and drop them into boiling water for 30–60 seconds. Immediately transfer them to an ice bath, and the skins will slip right off.
  • The Syrup: Don’t discard the leftover peach syrup after straining! It is liquid gold—drizzle it over the finished scoops, stir it into iced tea, or use it as a sweetener for summer cocktails.
  • Storage: To prevent freezer burn, press a piece of plastic wrap or wax paper directly onto the surface of the ice cream before sealing the lid of your container. This keeps the texture smooth and crystal-free.
  • Ripening is Key: While it’s tempting to eat it right out of the churn, the texture is best after “ripening” in the freezer for at least 4–6 hours. This allows the flavors to fully develop and the ice cream to reach the perfect scooping consistency.
  • Scaling: This recipe is designed for a large 4-to-6-quart ice cream maker. If you are using a standard 1.5-quart countertop model, you can easily halve all the ingredients to fit your machine.

Nutrition

Calories: 484kcal | Carbohydrates: 43g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 217mg | Sodium: 146mg | Potassium: 215mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1563IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg

Fresh Salmon Cakes with Lemon-Dill and Caper Aioli

by 5 Comments

These Fresh Salmon Cakes redefine comfort food by using roasted salmon fillets to achieve a buttery, flaky texture that is perfectly complemented by a crispy Panko crust. Topped with a zesty Lemon-Dill and Caper Aioli, this dish delivers a sophisticated balance of flavors that makes any weeknight dinner feel like a special occasion.

A close-up view of five freshly prepared fresh salmon cakes next to a small bowl holding Lemon-Dill and Caper Aioli.
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🐠 The Ingredients

This dish pairs succulent, oven-roasted seafood with a vibrant blend of sautéed aromatics and a handcrafted, citrus-forward sauce to create a refined balance of flaky texture and bright, coastal flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Fresh Salmon Cakes with Lemon-Dill Aioli on a grey wooden background including fresh salmon, breadcrumbs, bell peppers, shallots, an egg, butter, celery, Dijon mustard, oil, aioli, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Fresh Salmon: Roasting fresh fillets provides a buttery, flaky texture that canned salmon simply can’t match; however, you can use high-quality canned salmon or even leftover cooked salmon in a pinch.
  • Panko Breadcrumbs: These Japanese-style crumbs give the cakes their signature “crunch,” but you can substitute them with standard breadcrumbs or crushed saltine crackers if necessary.
  • The Aromatics: Shallots, red bell pepper, and celery add a subtle sweetness and texture; if shallots aren’t available, finely minced red or yellow onion works perfectly.
  • Old Bay Seasoning: This provides a classic coastal flavor profile; if you don’t have it on hand, a blend of paprika, celery salt, and a pinch of cayenne pepper is a great alternative.
  • The Binder: Using a few tablespoons of the prepared Lemon-Dill and Caper Aioli inside the mixture is a secret trick for extra moisture and flavor; if you haven’t made the sauce yet, plain mayonnaise and a dash of lemon juice will work.
  • Fresh Parsley: Italian flat-leaf parsley adds a bright, clean finish; you can swap this for fresh chives or even a little extra dill to echo the flavors in the sauce.
  • Vegetable Oil: With its neutral flavor and high smoke point, it is ideal for achieving a golden-brown sear. Alternatively, you can use light olive oil or add a pat of butter to the pan for extra richness.
  • Lemon-Dill and Caper Aioli: This zesty, herb-infused sauce acts as both a flavor-packed binder and the perfect creamy topping; if you’re short on time, a high-quality store-bought tartar sauce or remoulade is an easy alternative.

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

🔥 Tips and Tricks for Perfect Salmon Cakes

  • Don’t Overcook the Salmon: Roast the fillets until they are just opaque and flake easily with a fork. Since they will be cooked again in the skillet, keeping them moist during the initial roast ensures the final cakes don’t turn out dry.
  • Keep it Chunky: When flaking the roasted salmon, leave it in bite-sized pieces rather than mashing it into a paste. This creates a much more gourmet, “meaty” texture that highlights the fresh fish.
  • The Power of the Chill: Do not skip the 30-minute refrigeration step after shaping the patties. This allows the binders to set, ensuring the cakes hold their shape and don’t fall apart when you flip them in the pan.
  • Sauté Your Aromatics: Always cook your shallots, peppers, and celery until soft before adding them to the salmon mixture. This mellows their flavor and ensures you don’t have crunchy bits of raw vegetable inside a tender fish cake.
  • Achieving G.B.D.: To get that “Golden Brown and Delicious” crust, make sure your oil is shimmering and hot before adding the cakes. Avoid crowding the pan, as this can lower the temperature and lead to steaming rather than searing.
  • Fold, Don’t Stir: Use a rubber spatula to gently fold the ingredients together. Over-mixing can break down the salmon flakes and make the cakes dense instead of light and airy.
  • Uniform Size: Use a measuring cup or a large ice cream scoop to portion out the mixture. This ensures all your salmon cakes are the same size and will cook evenly at the same rate.

👩🏼‍🍳 How To Make Fresh Salmon Cakes with Aioli

A person using a whisk to combine all the components of Lemon-Dill and Caper Aioli in a glass bowl on a wooden cutting board.
  1. Step 1: Add all of the aioli ingredients to a bowl and whisk to combine. Cover and chill for at least 30 minutes.
A person using two forks to tear baked seasoned salmon into chunks on a half sheet pan that has been lined with a silicon mat.
  1. Step 2: Brush the salmon with oil and season with salt and pepper. Roast at 350°F for 15 minutes. Gently flake the salmon with two forks.
A person sautéing chopped red bell peppers, celery, and shallots in oil in a small saucepan on a gas stove.
  1. Step 3: In a medium skillet, sauté the shallots, bell peppers, and celery in the butter over medium heat until soft, about 4 to 5 minutes.
A person using a large wooden spatula to mix all the components for fresh salmon cakes in a large glass bowl on a wooden cutting board.
  1. Step 4: Let the salmon and veggies cool, then add them to a large bowl along with ¼-cup of Panko, egg, aioli, Dijon, parsley, and seasonings. Gently stir until combined.
A person holding a plate filled with three uncooked fresh salmon cakes on a cutting board.
  1. Step 5: Shape the cakes into patties, dredge them through Panko breadcrumbs, cover with plastic wrap, and chill for 30 minutes.
A close-up view of three fresh salmon cakes being lightly fried in vegetable oil in a black large skillet on a gas stove.
  1. Step 6: Working in batches, fry them in the vegetable oil until golden brown all over, about 4 to 5 minutes per side. Let drain on paper towels.

Expert Tip: Choosing the Best Salmon

For the best results, look for high-quality, wild-caught salmon such as King (Chinook), Sockeye, or Coho, which offer a robust flavor and a beautiful natural color.

If you prefer a milder taste and a higher fat content that ensures an incredibly moist cake, sustainably raised Atlantic salmon is an excellent alternative. Whichever variety you choose, ensure the fillets are firm to the touch and have a clean, fresh scent—starting with the best possible fish is the key to a truly gourmet salmon cake.

🍽️ How to Serve

  • The Signature Sauce: Serve the cakes warm with a generous dollop of the Lemon-Dill and Caper Aioli right on top or in a small ramekin on the side for dipping.
  • Over a Bed of Greens: For an elegant lunch or light dinner, place two salmon cakes over a nest of fresh arugula or baby spinach tossed in a light lemon vinaigrette. The peppery greens perfectly complement the rich fish.
  • Classic Seafood Sides: Pair these cakes with crispy roasted potatoes, steamed asparagus, or a light wild rice pilaf to create a hearty, well-rounded “bistro-style” meal.
  • As an Elegant Appetizer: Form the mixture into smaller, bite-sized patties to serve as a sophisticated starter for a dinner party. They look beautiful arranged on a platter with a small sprig of dill on each.
  • The Finishing Touches: Always provide extra fresh lemon wedges for squeezing over the cakes just before eating; the hit of fresh acid wakes up all the savory flavors in the salmon.
  • A Gourmet Sandwich: For a fun twist, serve a salmon cake on a toasted brioche bun with a layer of the aioli, sliced tomato, and crisp lettuce for the ultimate elevated fish sandwich.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare Fresh Salmon Cakes with Lemon-Dill Aioli in advance?

Yes, you can assemble the patties and store them in the refrigerator for up to 24 hours before cooking. This actually helps the ingredients bind together, making them much easier to handle during the searing process.

Is it possible to bake Fresh Salmon Cakes with Lemon-Dill Aioli instead of pan-frying them?

While pan-searing provides the most iconic golden-brown crust, you can cook them in a 400°F oven for about 15 to 20 minutes. Just be sure to lightly brush the tops with a little oil or melted butter to help them achieve a nice color.

Why do my Fresh Salmon Cakes with Lemon-Dill Aioli sometimes fall apart in the pan?

This usually happens if the mixture is too wet or hasn’t been chilled long enough. Ensure you follow the refrigeration step for at least 30 minutes, which allows the egg and breadcrumbs to set firmly and hold the fish together.

Can you freeze Fresh Salmon Cakes with Lemon-Dill Aioli for later use?

Absolutely! Place the uncooked patties on a parchment-lined tray and freeze until solid, then transfer them to a freezer-safe bag for up to three months. Simply thaw them in the refrigerator overnight before cooking as directed.

A close-up view of a half-eaten Salmon Cake topped with a smear of Lemon-Dill Aioli on a white plate with another salmon cake in the background.

🎣 More Amazing Salmon Recipes

Ready to make the best salmon dish this side of the Pacific? 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 five freshly prepared fresh salmon cakes next to a small bowl holding Lemon-Dill and Caper Aioli.
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5 from 3 votes

Fresh Salmon Cakes with Lemon-Dill and Caper Aioli

These Fresh Salmon Cakes feature succulent, oven-roasted fillets and a perfectly crispy Panko crust for a gourmet take on a classic favorite. Paired with a zesty, handcrafted Lemon-Dill and Caper Aioli, they offer a sophisticated balance of buttery texture and bright, coastal flavor in every bite.
Prep Time20 minutes
Cook Time25 minutes
Chill time30 minutes
Total Time1 hour 15 minutes
Course: Appetizer or Entree
Cuisine: American
Servings: 4
Calories: 512kcal
Author: Kris Longwell

Equipment

  • 1 medium skillet for sautéing
  • 1 Large skillet for lightly frying

Ingredients

  • 1½ cups lemon-basil and caper aioli
  • 1½ lbs salmon fresh fillet, skin removed
  • 2 tablespoon olive oil
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 1 medium shallot finely chopped
  • 1 medium red bell pepper seeded and finely chopped
  • 2 stalks celery finely chopped
  • 2 cups Panko breadcrumbs divided
  • 1 large egg lightly beaten
  • 2 tablespoon prepared aioli
  • 1 tablespoon Dijon mustard
  • ¼ cup Italian parsley chopped
  • 1 tablespoon Old Bay seasoning
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • vegetable oil for frying
  • lemon wedges for serving

Instructions

Do Ahead

  • Prepare the Lemon-Dill and Caper Aioli. Cover with plastic wrap and chill for at least 30 minutes or up to 24 hours.
    1½ cups lemon-basil and caper aioli

Make the Salmon Cakes

  • Preheat oven to 350°F.
  • Place the salmon on a baking sheet lined with parchment paper or a silicone mat. Brush olive oil over the tops of the salmon and season liberally with salt and pepper. Roast the salmon for 13 to 15 minutes until opaque. Remove from the oven and flake it apart with two forks. Let cool.
    1½ lbs salmon, 2 tablespoon olive oil, salt and pepper
  • Meanwhile, heat the butter (2 tbsp) in a medium skillet over medium heat. Add the shallots, bell peppers, and celery, and sauté, stirring often, until soft, about 4 to 5 minutes. Transfer to a bowl and allow to cool for about 15 minutes.
    2 tablespoon unsalted butter, 1 medium shallot, 1 medium red bell pepper, 2 stalks celery
  • In a large bowl, add the salmon and the sautéed veggies. Add ¼ cup of the Panko, egg, aioli (2 tbsp), Dijon, parsley, Old Bay seasoning, salt, and pepper. Use a large wooden spoon or spatula to gently mix until completely combined.
    2 cups Panko breadcrumbs, 1 large egg , 2 tablespoon prepared aioli, 1 tablespoon Dijon mustard, ¼ cup Italian parsley, 1 tablespoon Old Bay seasoning, ¾ teaspoon Kosher salt, ½ teaspoon black pepper
  • Place the rest of the Panko (about 1½ cups) in a shallow bowl or plate. Form 6 patties in your hands, about 1 to 1½ inches thick. Dredge each one through the Panko on each side. Place patties on a plate or platter, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Add about 1 inch of vegetable oil to a sturdy skillet. Heat over medium-high heat. Once the oil is shimmering (about 350°F), and working in batches, carefully add the salmon cakes to the oil. Fry for about 3 to 5 minutes per side, until deeply golden on both sides. Drain on paper towels.
    vegetable oil
  • Serve warm with lemon wedges and plenty of the aioli.
    lemon wedges

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Fresh is Best: For the ultimate texture, use fresh salmon fillets roasted until just opaque. If you have leftover cooked salmon, that works beautifully too—just ensure you flake it gently to keep those nice, meaty chunks intact.
  • The Chill Factor: Do not skip the 30-minute refrigeration step after shaping your patties. This is the secret to ensuring the cakes hold their shape and don’t fall apart when they hit the hot skillet.
  • The Secret Binder: Using a few tablespoons of the prepared Lemon-Dill and Caper Aioli inside the salmon mixture adds a layer of moisture and seasoning that takes these cakes to the next level.
  • Perfect Searing: Use a neutral oil with a high smoke point for frying. For that extra “bistro” flavor and a beautiful golden color, add a small pat of butter to the oil once it’s hot, just before adding the cakes to the pan.
  • Don’t Overcrowd: Fry the cakes in batches if necessary. Overcrowding the pan drops the oil temperature, which can lead to the cakes absorbing too much oil and becoming soggy rather than crispy.
  • Storage & Reheating: Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the crispy crust, reheat them in a 350°F oven or an air fryer until warmed through.

Nutrition

Calories: 512kcal | Carbohydrates: 26g | Protein: 40g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 811mg | Potassium: 1084mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1678IU | Vitamin C: 44mg | Calcium: 115mg | Iron: 4mg

Lemon-Dill and Caper Aioli

by 2 Comments

This Lemon-Dill and Caper Aioli is a vibrant, creamy sauce that perfectly balances bright citrus with the briny pop of fresh capers. It is the ideal finishing touch for everything from crispy salmon cakes to roasted vegetables, adding an effortless touch of gourmet flair to your favorite home-cooked meals.

A spoon being used to hold up a serving of Lemon-Dill and Caper Aioli over a small jar containing the same with half of a lemon, dill sprigs, and capers nearby.
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🧄 The Ingredients

This aioli begins with a velvety, handcrafted base that is layered with fresh aromatics and briny, citrus-forward notes to create a sophisticated and multi-dimensional flavor profile. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Lemon-Dill and Caper Aioli on a grey wooden background including mayonnaise, Dijon mustard, capers, lemon juice, garlic, fresh herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Mayoannaise Base: For a perfect emulsion, ensure your eggs are at room temperature; if you’re short on time, you can substitute the homemade base with 1 cup of high-quality store-bought mayonnaise.
  • Fresh Dill: Fresh is essential for that signature bright, grassy flavor, but you can swap it for fresh flat-leaf parsley or chives for a different herbal profile.
  • Capers: Small non-pareil capers are preferred for their delicate texture, though finely chopped green olives or cornichons make a great substitute for that briny, salty “pop.”
  • Dijon Mustard: This adds a smooth tang and helps stabilize the sauce; stone-ground mustard can be used if you prefer a heartier texture and a bit more heat.
  • Garlic: Freshly minced garlic provides a sharp, savory depth, but you can substitute it with roasted garlic for a milder, sweeter finish.
  • Lemon Juice: Always use freshly squeezed juice for a clean, vibrant acidity that perfectly cuts through the richness of the oil.

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

📌 Tips and Tricks for Perfect Homemade Aioli

  • Temperature is Key: For a foolproof emulsion, ensure your eggs are at room temperature. Cold eggs are more likely to separate, while room-temperature proteins bind more easily with the oil, resulting in a thick, velvety finish.
  • Slow and Steady: When creating the mayo base, add your oil in a very slow, thin stream while the blender or whisk is moving. Incorporating the oil too quickly is the most common reason an aioli fails to thicken.
  • The Microplane Secret: To avoid biting into a sharp piece of raw garlic, use a microplane to grate the garlic into a fine paste. This allows the flavor to “melt” into the sauce evenly.
  • Let it Rest: While you can serve it immediately, the flavors truly develop after chilling in the refrigerator for at least 30 minutes. This gives the dill and garlic time to infuse the creamy base fully.
  • Control the Salt: Always rinse and pat your capers dry before chopping them. This removes excess brine, allowing you to control the saltiness of the final sauce with your own seasoning.
  • Adjusting Consistency: If the aioli becomes too thick after chilling, simply whisk in a teaspoon of warm water or a little extra lemon juice to thin it out to your desired consistency.
  • Storage: Keep your aioli in an airtight container or a glass jar in the refrigerator. Because it contains fresh eggs, it is best enjoyed within 5 to 7 days.

👩🏼‍🍳 How to Make Lemon-Dill and Caper Aioli

A person using an immersion blender to create homemade mayonnaise in a glass jar on a wooden cutting board.
  1. Step 1: Use a jar and an immersion blender to make the mayo from scratch, or purchase good-quality mayo from the market.
A person transferring capers from a small glass bowl into a large glass bowl filled with homemade mayonnaise, chopped dill, and Dijon mustard.
  1. Step 2: Chill the mayo and then transfer it to a glass bowl. Add the Dijon mustard, fresh dill, and capers.
A person using his fingers to transfer lemon zest from a small white bowl into a glass bowl filled with mayonnaise, garlic, dill, capers, and lemon juice.
  1. Step 3: Add the garlic, lemon juice, and lemon zest. Stir in the salt and white pepper.
A person holding a glass bowl that is filled with freshly prepared Lemon-Dill and Caper Aioli with plastic wrap over the top of the bowl.
  1. Step 4: Cover with plastic wrap and let chill in the fridge for at least 30 minutes.

🍽️ How to Serve

  • Fresh Salmon Cakes: The ultimate pairing! A generous dollop of this aioli provides a zesty, creamy contrast to the crispy, golden-brown exterior of fresh salmon cakes.
  • New England-Style Crab Cakes: Elevate your favorite crab cakes by serving this sauce on the side. The bright dill and briny capers highlight the sweet, delicate flavor of lump crab meat perfectly without overpowering it.
  • Mediterranean Roasted Veggies: Use this as a sophisticated dip or a drizzle for roasted asparagus, bell peppers, and zucchini. The lemon and garlic notes harmonize beautifully with the charred, smoky flavors of oven-roasted Mediterranean vegetables.
  • Classic Fish and Chips: Move over, traditional tartar sauce! This aioli acts as a gourmet upgrade for beer-battered fish, cutting through the richness of the fry with a refreshing, citrusy finish.
  • Chilled Seafood Platter: This sauce is a fantastic addition to a raw bar or seafood tower. It pairs exceptionally well with chilled jumbo shrimp, poached lobster tails, or even as a dip for stone crab claws. It’s also perfect served with a Louisiana-Style Seafood Boil.

🙋🏽‍♂️ Frequently Asked Questions

How long will Lemon-Dill and Caper Aioli stay fresh in the refrigerator?

Since this recipe uses fresh eggs, it is best kept in an airtight container and consumed within 5 to 7 days for the best flavor and quality.

Can I use store-bought mayonnaise to make this Lemon-Dill and Caper Aioli?

Absolutely! If you are in a rush, you can skip the homemade base and simply stir the fresh herbs, citrus, and aromatics into a cup of your favorite high-quality prepared mayo.

What are the best dishes to pair with Lemon-Dill and Caper Aioli?

This versatile sauce is a fantastic match for seafood like crispy fish cakes or grilled shrimp, but it also works beautifully as a dip for roasted vegetables or a spread for a gourmet turkey sandwich.

A person using a spoon to drizzle Lemon-Dill and Caper Aioli over the tops of two fresh salmon cakes nest to a couple of lemon wedges and arugula on a white plate.

😋 Other Amazing Aioli and Dipping Sauce Recipes

Ready to make the best condiment 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 spoon holding up a serving of Lemon-Dill and Caper Aioli over a small jar containing the same.
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Lemon-Dill and Caper Aioli

This vibrant, creamy aioli combines a velvety handcrafted base with the bright notes of fresh dill, zesty lemon, and the briny pop of capers. It’s the perfect sophisticated finish for everything from crispy salmon cakes to roasted Mediterranean vegetables.
Prep Time15 minutes
Chill time30 minutes
Total Time45 minutes
Course: Condiment
Cuisine: American / French
Servings: 8
Calories: 193kcal
Author: Kris Longwell

Equipment

Ingredients

Do Ahead

For the Aioli

  • 1 tablespoon Dijon mustard
  • 2 tablespoon fresh dill chopped
  • 2 tablespoon non-pareil capers drained
  • 1 clove garlic grated or finely minced
  • lemon zest from 1 lemon
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon Kosher salt
  • ½ teaspoon white pepper

Instructions

Do Ahead – The Mayonnaise

  • Prepare the mayonnaise, cover with plastic wrap, and chill for at least 30 minutes, or up to 24 hours.
    1 cup mayonnaise

Assemble the Aioli

  • In a medium bowl, whisk all the ingredients together with the mayonnaise until smooth.
    1 tablespoon Dijon mustard, 2 tablespoon fresh dill, 2 tablespoon non-pareil capers, 1 clove garlic, lemon zest, 1 tablespoon fresh lemon juice, ¾ teaspoon Kosher salt, ½ teaspoon white pepper
  • Cover and refrigerate for at least 30 minutes.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Make-Ahead: For the best flavor, prepare the aioli at least 30 minutes before serving. This allows the fresh dill, garlic, and capers to infuse the creamy base fully.
  • Storage: Store in an airtight container or glass jar in the refrigerator for up to 5–7 days. Because it contains fresh eggs, do not leave it at room temperature for extended periods.
  • The Emulsion: When making the homemade base, ensure your eggs are at room temperature. Add the oil in a very slow, steady stream while the motor is running to ensure a thick, velvety consistency.
  • Shortcut: If you are short on time, you can substitute the homemade mayo ingredients with 1 cup of high-quality store-bought mayonnaise and proceed with the remaining fresh additions.
  • Consistency: If the aioli is too thick after chilling, whisk in a teaspoon of warm water or a little extra lemon juice to reach your desired consistency.
  • Caper Tip: Always drain and pat your capers dry before chopping to ensure you aren’t adding excess salt or liquid to the sauce.

Nutrition

Calories: 193kcal | Carbohydrates: 0.5g | Protein: 0.4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 417mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 27IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg

Pan-Seared Pork Medallions with Dijon-Mushroom Gravy

by 2 Comments

These tender Pan-Seared Pork Medallions are smothered in a rich, savory Dijon mushroom gravy that brings restaurant-quality flavor to your kitchen in just 30 minutes. It’s an elegant yet easy meal that pairs perfectly with buttery mashed potatoes and green beans almondine. Sophisticated, comforting, and incredibly delicious, this is a dinner you’ll want to make on repeat!

An overhead view of a large stainless steel skillet filled with Pork Medallions with Mushroom Gravy two glasses of wine, and a small bowl of chopped parsley all nearby and a serving spoon in the sauce in the skillet.
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🧄 The Ingredients

This recipe combines a lean, tender cut of meat with earthy aromatics and savory kitchen staples to create a velvety, restaurant-quality sauce that tastes as if it simmered for hours. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Pork Medallions with Mushroom Gravy including pork tenderloin medallions, mushrooms, flour, Dijon, shallots, wine, garlic, cornstarch, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork Tenderloin: Ensure you are using pork tenderloin (the small, lean muscle) rather than the large pork loin roast. For a budget-friendly twist, you can use boneless pork chops, though they may require a slightly longer cook time.
  • Baby Bella Mushrooms: Also known as Cremini, these provide a deeper, earthier flavor than white button mushrooms. If you’re feeling fancy, a mix of wild mushrooms like Shiitake or Oyster works beautifully too.
  • Shallots: These offer a delicate, sweet onion flavor with a hint of garlic. If you don’t have them on hand, finely minced yellow onion or the white parts of green onions are the best substitutes.
  • White Wine or Sherry: Use a dry variety (like Sauvignon Blanc or Pinot Grigio) to deglaze the pan and add acidity. If you prefer to cook without alcohol, simply swap this for an equal amount of beef stock with a teaspoon of apple cider vinegar.
  • Beef Stock: This provides the rich, “brown” base for the gravy. For the best flavor, use low-sodium stock so you can control the saltiness of the final dish.
  • Dijon Mustard: This is the “secret ingredient” that adds tang and helps emulsify the sauce. You can use whole-grain mustard for a more rustic texture, but avoid standard yellow mustard as it is too vinegary.
  • Fresh Thyme: Fresh herbs make a world of difference, but if you only have dried, use about ⅓ of the amount (1 teaspoon dried for every 1 tablespoon fresh).

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

🔥 Tips and Tricks for Perfect Seared Pork Medallions

  • Slice for Success: Cut your pork tenderloin into even 1-inch thick rounds. Give each medallion a gentle press with the palm of your hand to ensure a flat, even surface; this guarantees they all cook at the same rate and get maximum contact with the hot pan.
  • Don’t Crowd the Skillet: If you put too much meat in the pan at once, the temperature will drop, causing the pork to steam in its own juices rather than sear. Work in batches if necessary to achieve that beautiful, golden-brown crust.
  • Embrace the “Fond”: After removing the pork, you’ll see dark brown bits stuck to the bottom of the pan. This is called the fond, and it is a concentrated flavor! When you deglaze with the wine or stock, make sure to scrape those bits up so they melt into your gravy.
  • Patience with the Mushrooms: For the best flavor, let the mushrooms sauté undisturbed for a few minutes until they are deeply browned. If you stir them too often or salt them too early, they will release moisture and boil rather than caramelize.
  • Let the Meat Rest: Always allow the seared pork to rest on a warm plate while you finish the sauce. This allows the fibers to relax and the juices to redistribute, ensuring every bite is tender and moist.
  • The Perfect Slurry: When adding your cornstarch slurry, make sure the gravy is at a simmer. Whisk it in slowly and let it cook for a minute or two to remove the “starchy” taste and achieve that glossy, velvet-like consistency.

👩🏼‍🍳 How to Make Pork Medallions with Mushroom Gravy

A person using his hands to dredge seasoned pork medallions in a flour in a large oval platter on a cutting board.
  1. Step 1: Slice the tenderloin into medallions, flatten them with your palm, season with salt and pepper, then lightly dredge them in flour.
A skillet filled with lightly breaded pork medallions that are being seared and browned in hot olive oil and melted butter.
  1. Step 2: Sear the medallions in oil and butter over medium-high heat for about 5 minutes per side. Remove from the pan and set aside.
A person adding chopped shallots into a skillet filled with sautéed sliced baby Bella mushrooms and garlic.
  1. Step 3: Add the rest of the butter with the Worcestershire sauce, and then sauté them until soft. Then stir in the shallots and garlic and sauté for another minute.
A person pouring white wine from a small carafe into a skillet filled with sautéed sliced mushrooms, shallots, and garlic.
  1. Step 4: Stir in the wine, deglaze the pan, and simmer until most of the wine has evaporated.
A person pouring a mixture of beef stock and Dijon mustard from a glass measuring cup into a large skillet filled with the simmering liquid and sautéed mushrooms and shallots.
  1. Step 5: Mix the Dijon with the beef stock and then pour it into the skillet. Add the thyme, a healthy pinch of salt and pepper, and simmer for about 10 minutes. Stir in the cornstarch slurry to thicken slightly.
A person transferring seared seasoned pork medallions from a large platter into a skillet filled with a brown Dijon mushroom sauce.
  1. Step 6: Return the pork medallions to the pan, spoon the sauce over them, and simmer until warmed through, about 3 to 5 minutes. Serve at once, garnished with chopped Italian parsley.

🍽️ How to Serve

  • The Ultimate Trio: For a classic, comforting dinner, serve the medallions over a bed of buttery mashed potatoes with a side of green beans almondine. The potatoes act as a “gravy boat” for that rich Dijon sauce, while the crisp beans add a necessary crunch.
  • Soak Up the Sauce: If you aren’t doing potatoes, serve the pork alongside a loaf of warm, crusty French bread or over a pile of creamy polenta. You won’t want to leave a single drop of that mushroom gravy on the plate!
  • Plating for Presentation: For a restaurant-style look, shingle 3 to 4 medallions in the center of the plate, slightly overlapping. Generously spoon the mushroom gravy over the center of the meat, letting it cascade down the sides.
  • The Final Garnish: A pop of color makes a huge difference. Sprinkle a little extra fresh thyme or some finely chopped Italian parsley over the top just before serving to brighten up the earthy tones of the gravy.
  • Wine Pairing: This dish pairs beautifully with a medium-bodied white wine like an oaked Chardonnay, which complements the creamy mustard sauce. If you prefer red, a light Pinot Noir or a Gamay won’t overpower the delicate flavor of the pork.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare Pork Medallions with Mushroom Gravy in advance for a dinner party?

You can certainly sear the meat and prepare the sauce separately earlier in the day. When you are ready to eat, simply reheat the sauce in a large skillet over low heat and add the meat just long enough to warm it through so it stays tender.

How can I ensure my Pork Medallions with Mushroom Gravy stay juicy and not dry?

The most important step is using an instant-read meat thermometer to pull the tenderloin from the heat as soon as it reaches 140°F. Allowing the meat to rest for at least five minutes before serving ensures that the juices redistribute, resulting in a much more succulent bite.

Is it possible to make a gluten-free version of Pork Medallions with Mushroom Gravy?

Absolutely! Simply swap the all-purpose flour used for dredging with your favorite 1-to-1 gluten-free flour blend. Since the thickening agent for the sauce is a cornstarch slurry, the rest of the dish is naturally safe for those with gluten sensitivities.

A person using a serving spoon the drizzle a Dijon mushroom gravy sauce over the top of two pan-seared pork medallions on a white plate with mashed potatoes and green beans.

😋 More Delicious Pork Recipes

Ready to make the best pork 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!

An overhead view of a large stainless steel skillet filled with Pork Medallions with Mushroom Gravy with a serving spoon, two glasses of wine, and a small bowl of chopped parsley all nearby.
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5 from 1 vote

Pan-Seared Pork Medallions with Dijon-Mushroom Gravy

Elevate your dinner with these tender, Pan-Seared Pork Medallions smothered in a rich and velvety Dijon Mushroom Gravy. This 30-minute, one-pan meal delivers restaurant-quality flavor with minimal effort, making it the perfect elegant main course for everything from busy weeknights to fancy dinner parties!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 424kcal
Author: Kris Longwell

Equipment

  • 1 large (12") skillet

Ingredients

  • 1½ lb pork tenderloin cut into 1-inch thick medallions
  • salt and pepper
  • ¼ cup all-purpose flour
  • 1 tablespoon olive oil
  • 4 tablespoon unsalted butter divided
  • 8 oz cremini mushrooms baby Bella, thickly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 medium shallot finely chopped
  • 3 cloves garlic minced
  • ¼ cup white wine or Sherry (not cooking wine)
  • 1⅓ cups beef stock or broth
  • 2 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme chopped
  • 1 tablespoon cornstarch mixed with 1 tablespoon cool water
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

  • Flatten the pork medallions with the palm of your hand to help them cook evenly. Season them on both sides with salt and pepper. Lightly dredge them through the flour on a platter.
    1½ lb pork tenderloin, salt and pepper, ¼ cup all-purpose flour
  • In a large skillet, heat the oil (1 tbsp) and 2 tablespoon of the butter over medium-high heat. Sear the pork medallions for about 5 minutes per side, until lightly golden brown. Remove the medallions from the skillet onto a clean plate or platter.
    1 tablespoon olive oil, 4 tablespoon unsalted butter
  • Add the remaining 2 tablespoon of butter to the skillet over medium heat. Add the mushrooms and Worcestershire sauce, and sauté, stirring often, until softened, about 4 minutes. Sprinkle a pinch of salt and pepper over the mushrooms. Stir in the shallots and garlic and sauté for another minute.
    8 oz cremini mushrooms, 1 tablespoon Worcestershire sauce, 1 medium shallot, 3 cloves garlic
  • Stir in the wine, and use a wooden spatula to scrape the bits from the bottom of the skillet (deglaze). Simmer until most of the wine has evaporated, about 2 minutes.
    ¼ cup white wine
  • In a measuring cup, whisk the beef stock with the Dijon mustard. Pour into the skillet. Add the thyme and simmer for about 10 minutes. Add another healthy pinch of salt and pepper to the sauce.
    1⅓ cups beef stock, 2 tablespoon Dijon mustard, 1 teaspoon fresh thyme
  • Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cool water). Cook, stirring often, for another minute, until slightly thickened. Taste and add more salt, if needed. Nestle the medallions in the sauce. Spoon the sauce over the medallions and simmer for another couple of minutes, until the pork is heated through.
    1 tablespoon cornstarch
  • Serve at once (preferably with mashed potatoes, polenta, or egg noodles), garnish with chopped Italian parsley.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Wine Substitution: If you prefer to cook without alcohol, simply replace the white wine or sherry with an equal amount of beef stock and add 1 teaspoon of apple cider vinegar or lemon juice. This provides the necessary acidity to balance the richness of the gravy.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and gravy in a skillet over low heat with a splash of beef stock or water to thin the sauce back to its original velvety consistency.
  • Don’t Overcook: For the juiciest results, pull the pork from the pan when it reaches an internal temperature of 140°F–145°F. It will continue to rise slightly as it rests, ensuring it stays tender rather than becoming dry.
  • Mushroom Browning: For the best flavor, resist the urge to stir the mushrooms constantly. Let them sit undisturbed in the hot butter for a few minutes to develop a deep, golden-brown crust.

Nutrition

Calories: 424kcal | Carbohydrates: 15g | Protein: 40g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 393mg | Potassium: 1182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg

Easy Cheesy Salsa Chicken

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This Easy Cheesy Salsa Chicken is a weeknight game-changer that delivers juicy, flavor-packed results with very little effort. While jarred salsa works in a pinch, taking a few extra minutes to make your own chunky salsa from scratch truly elevates the flavor to restaurant-quality status. Serve it alongside a big helping of homemade Mexican rice for a fiesta on a plate!

A person using a spoon to drizzle a baked salsa sauce over the top of Easy Baked Salsa Chicken resting on a bed of Mexican rice in a shallow bowl.
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🧀 The Ingredients

This recipe relies on a handful of common kitchen essentials and our signature fresh-made components to create a vibrant, cheesy dinner that feels truly special without the extra work. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Easy Cheesy Salsa Chicken on a grey wooden background including raw chicken breasts, salsa, shredded cheese, cilantro, butter, oil, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Chicken: We find that boneless, skinless chicken breasts are perfect for this dish, but if you prefer dark meat, boneless skinless chicken thighs are an incredibly juicy and flavorful alternative. Just be sure to pound the breasts to an even thickness so they cook at the same rate!
  • The Salsa: While a jar of your favorite store-bought brand works in a pinch, using our Easy Homemade Salsa is a total game-changer.
  • The Cheese: A blend of Monterey Jack and Sharp Cheddar offers the perfect balance of “gooey melt” and “tangy flavor.” You can also use Colby or a Mexican blend; however, we always recommend shredding your own cheese from a block for the best melt.
  • The Spice Rub: If you are missing one of the individual spices, you can substitute the entire dry rub with 2 tablespoons of your favorite taco seasoning. If you like a little extra heat, feel free to add a pinch of cayenne pepper to the mix!
  • Olive Oil & Butter: We use a combination of both for searing because the oil prevents the butter from burning, while the butter adds that classic, rich flavor to the chicken’s crust. If you’re looking to keep it lighter, you can use all olive oil or even avocado oil.
  • Garnish: Don’t skip the fresh cilantro and lime wedges!

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

🔥 Tips and Tricks for the Best Salsa Chicken

  • Pound the Chicken: For the juiciest results, use a meat mallet or a heavy skillet to pound your chicken breasts to an even thickness (about 1 inch). This ensures the entire breast cooks at the same rate, so the thin end doesn’t dry out before the thick end is done!
  • Don’t Skip the Sear: While we’ve included a “no-sear” option, taking those 6–8 minutes to brown the chicken in the skillet creates a “fond” (those delicious browned bits) on the bottom of the pan. When you pour the salsa over it, that flavor gets pulled into the sauce for a much deeper, savory taste.
  • The “Salsa Sandwich” Method: Be sure to put a layer of salsa on the bottom of the dish as well as the top. This creates a braising environment that keeps the chicken incredibly moist and prevents the bottom from sticking or burning.
  • Use a Meat Thermometer: Chicken is perfectly cooked and safe at 165°F (74°C). Since every oven and stovetop is a little different, using an instant-read thermometer is the best way to ensure your chicken is tender and juicy, never rubbery or overcooked.
  • Let it Rest: It is tempting to dig in immediately, but let the chicken rest in the pan for about 5 minutes after it comes out of the oven. This allows the juices to redistribute back into the meat and gives the salsa sauce a moment to thicken up so it clings to the chicken.
  • Fresh is Best: If you can, grate your cheese from a block. Pre-shredded cheese is coated in potato starch to keep it from clumping in the bag, which can prevent it from melting into that perfectly smooth, gooey blanket of cheese we all love.

👩🏼‍🍳 How to Make Easy Cheesy Salsa Chicken

A person using his fingers to sprinkle taco seasoning all over raw skinless chicken breasts on an oval platter on a wooden cutting board.
  1. Step 1: Combine the spices with the salt and pepper and sprinkle them all over the chicken breasts.
A person using a pair of metal tongs to flip a seasoned chicken breast that is being seared in a large skillet along with three more breasts on a gas stove.
  1. Step 2: Sear the seasoned breasts in the oil and butter in a large skillet over medium heat for about 5 minutes per side. Remove the chicken from the skillet and set aside.
A person pouring homemade salsa into a skillet that has a layer of simmering oil and stuck-on bits from chicken breasts that were previously seared in the skillet.
  1. Step 3: Pour about 1 cup of the salsa into the pan and use a wooden spatula to scrape up any stuck-on bits in the skillet. Cook for 1 to 2 minutes.
A person using a ladle to pour homemade salsa over the tops of seared seasoned chicken breasts in a large oval casserole dish on a wooden cutting board.
  1. Step 4: Pour the skillet salsa into the bottom of a casserole dish. Place the seared chicken breast over the salsa, and then ladle more salsa over the top of each breast (about a ¼ cup per breast).
A person placing mounds of shredded Colby Jack cheese over the tops of seasoned seared chicken breasts that also have a layer of salsa over them in a large casserole dish.
  1. Step 5: Place a mound of cheese over each chicken breast (about a ¼ cup per breast).
A person sprinkling chopped cilantro over the tops of freshly baked cheesy salsa chicken in a large casserole dish.
  1. Step 6: Bake at 400°F for 25 minutes, or until the internal temperature in the chicken reaches 165°F. Remove from the oven, let rest for a few minutes, and then garnish with chopped cilantro.

🍽️ How to Serve

  • The Classic Bed of Rice: Our favorite way to serve this is over a generous helping of Homemade Mexican Rice. The rice acts like a sponge, soaking up all that delicious, concentrated salsa sauce from the bottom of the skillet.
  • Warm Tortillas: If you want a more “hands-on” meal, serve the chicken with a stack of warm flour tortillas or corn tortillas. You can slice the chicken into strips and build your own gourmet tacos right at the table!
  • Load Up the Toppings: To get that true “Loon” look, don’t be shy with the garnishes. Add a big dollop of sour cream (or Mexican crema), plenty of sliced avocado or Best-Ever Guacamole, and some pickled jalapeños for those who like a little extra heat.
  • Fresh and Bright: Always serve with extra lime wedges. A fresh squeeze of lime juice just before eating cuts through the richness of the melted cheese and makes the spices in the rub really sing.
  • The Perfect Sidekick: Round out the plate with a side of slow-simmered black beans or our Authentic Refried Beans topped with a little crumbled queso fresco.

🙋🏽‍♂️ Frequently Asked Questions

Can I use boneless, skinless chicken thighs for this Salsa Chicken recipe?

Absolutely! Dark meat is naturally juicier and more forgiving, so it works beautifully here; just keep in mind that the cooking time might need to be extended by a few minutes.

Is it possible to prep this Salsa Chicken in advance?

You can certainly season the meat and prepare the homemade sauce a day ahead, storing them separately in the refrigerator. When you’re ready to eat, simply assemble and bake as directed for a fresh and hot weeknight meal that comes together in minutes.

What is the best way to store and reheat leftovers of this Salsa Chicken?

Place any remaining portions in an airtight container and keep them in the fridge for up to three days. For the best results, reheat in the oven or a covered skillet on low heat to keep the meat tender and the cheese perfectly melted without becoming rubbery.

Will the dish still taste good if I use jarred sauce for this Salsa Chicken?

While our fresh-made version provides the most vibrant flavor and texture, a high-quality chunky brand from the grocery store is a great time-saving alternative that still yields a delicious and satisfying result for a busy family dinner.

A person using a metal spatula to lift a cheesy salsa chicken breast from a casserole dish holding more of the same.

🌮 More Easy Chicken Mexican Recipes

Ready to make the easiest, but most delicious, chicken 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 spoon to drizzle a baked salsa sauce over the top of Easy Baked Salsa Chicken resting on a bed of Mexican rice in a shallow bowl.
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5 from 2 votes

Easy Cheesy Salsa Chicken

This Easy Cheesy Salsa Chicken is a weeknight game-changer, featuring perfectly seared chicken breasts baked in a bed of chunky salsa and topped with a delicious blanket of melted cheese. It’s a simple, flavor-packed meal that delivers restaurant-quality results and a guaranteed "Mmm-mmm!" from the whole family!
Prep Time10 minutes
Cook Time25 minutes
Resting time5 minutes
Total Time40 minutes
Course: Entree
Cuisine: American / Mexican
Servings: 4
Calories: 616kcal
Author: Kris Longwell

Equipment

  • 1 large (12") skillet
  • 9"x13" baking dish see NOTES

Ingredients

  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ tsp garlic powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 4 chicken breast boneless, skinless, pounded to 1-inch in thickness
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cups salsa chunky is best, divided, see NOTES
  • 2 cups Colby Jack cheese shredded
  • 2 tablespoon cilantro chopped, for garnish
  • lime wedges for garnish (optional)
  • avocado slices for serving (optional)

Instructions

  • Preheat your oven to 400°F.
  • In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper. Season the chicken breasts all over with the seasoning.
    1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 4 chicken breast
  • Heat the oil and butter in a large skillet over medium heat. Add the chicken and sear until browned all over, about 5 minutes per side. Remove the chicken and place it on a plate or platter. It won't be fully cooked at this point. Set aside.
    1 tablespoon olive oil, 1 tablespoon unsalted butter
  • Add 1 cup of the salsa to the skillet and use a wooden spatula to scrape up any browned bits in the pan. Simmer for a couple of minutes.
    2 cups salsa
  • Pour the simmered salsa into a casserole dish and evenly spread it. Place the chicken on the salsa in the dish. Top each chicken breast with about a ¼ cup of the remaining salsa. Place a ¼-cup mound of cheese on the top of each chicken breast.
    2 cups Colby Jack cheese
  • Bake until the internal temperature of the chicken breasts reaches 165°F. Remove from the oven and let the chicken rest in the dish for 5 minutes.
  • Serve warm, with sauce from the dish served on the side. Garnish with chopped cilantro and serve with lime wedges and avocado slices, if desired.
    2 tablespoon cilantro, lime wedges, avocado slices

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Salsa: For the best results, use a chunky salsa that can stand up to the heat of the oven. While store-bought works in a pinch, our Easy Homemade Salsa is so simple to make and adds a level of fresh, restaurant-quality flavor that really makes this dish shine!
  • The Chicken: Chicken breasts vary in size, so we recommend pounding them to an even 1-inch thickness before seasoning. This ensures that the entire breast cooks at the same rate, keeping the meat tender and juicy throughout.
  • The Shortcut: If you’re in a real rush, you can skip the searing step and go straight to the baking dish! Simply season the raw chicken, place it on the salsa, and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
  • The Spice Rub: If you don’t have all the individual spices on hand, feel free to swap out the dry rub for 2 tablespoons of your favorite store-bought taco seasoning. It’s a great time-saver that still packs a punch!
  • The Cheese: For that perfect, gooey “Loon-style” cheese pull, try to grate your cheese fresh from the block. Pre-shredded cheeses are often coated in starch to prevent clumping, which can keep them from melting as smoothly as freshly grated Monterey Jack or Cheddar.
  • Make it a Meal: This dish produces a delicious “pan sauce” from the salsa and chicken juices. Be sure to serve it with plenty of Homemade Mexican Rice or warm tortillas to soak up every flavorful drop!

Nutrition

Calories: 616kcal | Carbohydrates: 11g | Protein: 66g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 2105mg | Potassium: 1285mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 5mg | Calcium: 507mg | Iron: 2mg

Homemade Texas Smoked Jalapeño-Cheddar Sausage

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There’s nothing quite like the snap and bold flavor of these from-scratch Texas Smoked Jalapeño-Cheddar Sausages, which we’ve perfected using a unique smoke-to-grill method for the ultimate texture. They are a true labor of love and taste even more incredible when served alongside a generous helping of our Easy Homemade BBQ Sauce.

A metal trey lined with brown butcher paper filled with a serving of sliced Homemade Jalapeño Cheddar Sausage with a piece of corn on the cob, BBQ sauce, a pickle spear, and a square of corn bread all surrounding the sausage.
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🧀 The Ingredients

This recipe brings together a premium blend of Texas-style meats and bold seasonings with the perfect savory inclusions to ensure every bite delivers a juicy, molten center and that legendary artisanal snap. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Homemade Texas Jalapeño Cheddar Sausage on a grey wooden background included cubed beef brisket, pork shoulder, high-temperature cheddar cheese cubes, jalapeño, hog casings, curing salt, and seasonings.

📝 Ingredient Notes and Substitutions

  • The Meat Blend: For that authentic Texas texture, we use a mix of Beef Brisket and Pork Shoulder. You want a final fat content of about 30%. A well-marbled beef chuck roast is an excellent substitute for the brisket.
  • High-Melt Cheddar Cheese: This is the “secret” to professional sausage. Unlike standard grocery store cheese, high-melt cheddar has a melting point of 400°F, ensuring you get distinct, molten cubes of cheese in every bite rather than a greasy mess. If you must use regular sharp cheddar, cut it into very small cubes and ensure it is ice-cold when folding it into the meat.
  • Prague Powder #1: Also known as “Pink Curing Salt,” this is essential for any sausage that is being smoked “low and slow.” It provides that beautiful pink color and, more importantly, ensures the meat is safe from bacteria during the long smoking process. Note: This is not the same as Pink Himalayan Salt and cannot be substituted.
  • Natural Hog Casings: We consider these the “Gold Standard” for the perfect “snap” when you bite in. If you are in a pinch, collagen casings can be used, but you will lose that iconic artisanal texture and appearance.
  • Fresh Jalapeños: We prefer fresh jalapeños for their bright, crisp flavor. We seed them to keep the heat manageable for everyone, but if you want a real Texas kick, feel free to leave the seeds in or swap them for serrano peppers!

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

🔥 Tips and Tricks for Perfect Homemade Sausage

  • Keep it Cold: Chill the meat and grinder parts to prevent fat “smearing,” which ensures a juicy rather than crumbly texture.
  • The Tacky Test: Mix the meat until it is sticky enough to cling to your palm when held upside down; this creates a perfect bind.
  • Develop a Pellicle: Air-dry stuffed links in the fridge for an hour before smoking so the smoke adheres better to the casing.
  • Lube the Casings: Run water through the inside of the natural casings to make sliding them onto the stuffer much easier.
  • Leave Slack: Avoid overstuffing; leave some “give” in the casing so the links don’t burst when you twist them.
  • Use a “Tester” Link: Designate one link for temperature probing to keep the rest pristine for your final photos.
  • The Ice Bath: Plunge smoked links into ice water immediately to prevent shriveling and lock in that professional “snap.”
  • Pop Air Bubbles: Use a sausage pricker or sterilized needle to prick any visible air pockets after stuffing to prevent bursting during the smoke or grill.

👨‍🍳 How to Make Homemade Texas Sausage

A person placing cubed pieces of beef brisket and pork shoulder onto a rimmed baking sheet.
  1. Step 1: Cut the brisket and pork shoulder into 1-inch cubes, place on a pan, and freeze in the freezer for 30 to 45 minutes, no longer.
A close-up view of chilled beef brisket and pork shoulder being ground through an electric meat grinder into a large glass bowl.
  1. Step 2: Grind the beef and pork through a coarse plate and then again through a medium plate.
A person pouring water from a plastic measuring up into a large metal bowl filled with freshly ground beef and pork and topped with seasonings and pink curing salt.
  1. Step 3: Place the ground meat into a chilled large bowl and add the salt, pepper, garlic powder, Prague powder (curing salt), and ice-cold water. Mix with your hands until fully combined.
A person wearing black kitchen gloves working cubed high-temperature cheddar cheese and finely chopped jalapeño into a ground meat mixture for homemade Texas sausage.
  1. Step 4: Fold in the high-temp cheese and diced jalapeño.
A person using both of his hands to guide a sausage filling being pumped from a sausage pump into natural hog casings on a kitchen counter.
  1. Step 5: Slide the soaked natural hog casing onto the stuffing horn and stuff the sausage meat into the casing. Tie off the end, and then twist the sausage into 4-inch links. Prick any visible air bubbles.
A person placing a rack holding rows of hanging uncooked Texas sausage links into the top rung inside an electric smoker.
  1. Step 6: Hang the sausages on hooks or place them on a grate and smoke at 175°F until the internal temperature reaches 150 to 155°F, usually 2 to 3 hours (maybe 4 hours, depending on the size of your links).
A person using his hands to place links of freshly smoked Texas Jalapeño Cheddar Sausage into a large metal bowl filled with ice water.
  1. Step 7: Remove the sausage from the smoke and plunge the links into a large ice bath. Dry them off with paper towels.
A row of homemade Texas Jalapeño Cheddar Sausage links being grilled on a gas grill.
  1. Step 8: Grill the sausages until lightly charred, browned, and very juicy. Serve at once!

Expert Tip

For foolproof results, we highly recommend using an electric smoker like the SmokinTex. Its “set it and forget it” ease maintains the steady, low temperatures needed to perfectly smoke sausage without the stress of managing a fire—plus, you can use discount code LOON10 for 10% off your entire order!

🍽️ How to Serve

🙋🏽‍♂️ Frequently Asked Questions

Can I make Texas Smoked Sausage ahead of time?

Absolutely! You can smoke and grill the links a day or two in advance, then simply store them in the refrigerator until you are ready to serve or wrap them in dough for kolaches.

What wood provides the best flavor for Texas Smoked Sausage?

Post Oak is the traditional choice for an authentic Central Texas profile, though Hickory and Pecan are also excellent options for adding a deep, robust aroma to the meat.

Do I have to use a casing for Texas Smoked Sausage?

While you could technically make patties, using natural hog skins is essential if you want that iconic “snap” and artisanal look that defines this specific style of link.

How do I prevent Texas Smoked Sausage from becoming dry?

The key is maintaining a 70/30 meat-to-fat ratio and ensuring the internal temperature doesn’t exceed 160°F, which keeps the juices and melted cheese locked inside the casing.

A close-up view of sliced Homemade Texas Jalapeño Cheddar Sausage on a tray lined with brown butcher paper and a corn on the cob niblet and small bowl of BBQ sauce nearby.

💨 More Classic Smoked Recipes

Ready to make the best homemade sausage this side of Austin? 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 metal trey lined with brown butcher paper filled with a serving of sliced Homemade Jalapeño Cheddar Sausage with a piece of corn on the cob, BBQ sauce, a pickle spear, and a square of corn bread all surrounding the sausage.
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Homemade Texas Smoked Jalapeño-Cheddar Sausage

Master the art of the Texas link with these from-scratch Jalapeño-Cheddar Sausages! Our signature smoke-to-grill method ensures a deep smoky flavor, a molten cheese center, and that legendary artisanal snap every pitmaster craves.
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Main / Sausage
Cuisine: Texas BBQ
Servings: 12
Calories: 385kcal
Author: Kris Longwell

Equipment

Ingredients

  • 3 lbs beef brisket flat
  • 2 lbs pork shoulder ie, Boston butt
  • 2 tablespoon Kosher salt
  • 1½ tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon Prague powder #1 pink curing salt
  • ½ cup ice cold water
  • 1 lb high-temp cheddar cheese cubed
  • 4 jalapeños seeded and finely chopped
  • natural hog casings 32-35mm, rinsed and soaked in warm water for 30 to 60 minutes

Instructions

  • Cut the beef and pork into 1-inch cubes. Place the meat in a single layer on a baking sheet and put it in the freezer for 30-45 minutes.
    3 lbs beef brisket, 2 lbs pork shoulder
  • Using a meat grinder, grind the chilled beef and pork through a coarse plate (6mm or 8m). For a finer filling, grind the meat a second time with a medium plate.
  • In a large chilled bowl, combine the meat, salt, pepper, garlic powder, Prague powder, and ice-cold water. Mix vigorously for 2-3 minutes until the meat becomes "tacky" and sticks to your hand when held upside down.
    2 tablespoon Kosher salt, 1½ tablespoon black pepper, 1 tablespoon garlic powder, 1 teaspoon Prague powder #1, ½ cup ice cold water
  • Gently fold in the high-temp cheese and jalapeños until evenly distributed throughout the meat mixture.
    1 lb high-temp cheddar cheese, 4 jalapeños
  • Slide the soaked natural casing onto the stuffing horn of your sausage stuffer. Stuff the meat into the casings. Tie the end of the casing. After all of the sausage has been stuffed into the casings, twist the sausage into 4-inch links (alternating the direction of twisting with every twist). Prick any visible air bubbles with a sterilized needle or with a sausage "pricker."
    natural hog casings
  • Preheat your smoker to 225°F using hickory, pecan, or post oak wood. Hang or lay the sausage in the smoker. Smoke until the internal temperature reaches 150°F to 155°F.
  • Immediately remove the sausages from the smoker and plunge them into an ice water bath for 2 to 3 minutes. They are now ready to be stored in the refrigerator or freezer. Grill the links over medium heat until dark-red and lightly charred, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Meat Ratio: Aim for a 70/30 lean-to-fat ratio for the juiciest results. While the Brisket Point is the gold standard due to its high fat content, you can use a Brisket Flat as long as it’s paired with a very well-marbled pork shoulder to maintain that essential moisture.
  • High-Melt Cheese: This is a professional secret! High-melt cheddar is specifically designed to stay in molten cubes rather than liquefying and running out of the casing during the cooking process.
  • Curing Salt: Prague Powder #1 is essential for food safety during the “low and slow” smoking process and gives the meat its traditional pink hue. Do not substitute with Pink Himalayan salt.
  • Maxium Flavor: For the ultimate texture, don’t just smoke them! Finishing the links on a hot grill for a few minutes provides that iconic char and tightens the casing for a perfect “snap.”
  • The Ice Bath: Immediately plunging the links into ice water after smoking is the key to preventing the casings from shriveling and locking in the juices.
  • Smoker Ease: Using an electric smoker like the SmokinTex makes maintaining the perfect temperature effortless. Use code LOON10 for 10% off your order at SmokinTex.com!
  • Make Ahead: These sausages can be made, smoked, and grilled up to 3 days in advance. Store them in an airtight container in the fridge until you’re ready to serve or use them in your favorite recipes.

Nutrition

Calories: 385kcal | Carbohydrates: 1g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 135mg | Sodium: 842mg | Potassium: 655mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 3mg

The Ultimate Louisiana Seafood Boil

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There is nothing quite like a steaming mountain of crab and shrimp to bring everyone together for an authentic Louisiana Seafood Boil. We’ve perfected the “Triple Threat” spice method to ensure every buttery bite is bursting with that classic, deep flavor you crave.

An overhead view a spread of Louisiana Seafood Boil stretching across a white piece of butcher paper with a bowl of drawn butter, a beer bottle, and lemon halves nearby.
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🍤 The Ingredients

This recipe brings together authentic Louisiana seasonings, fresh aromatics, and succulent seafood to create a perfectly balanced, flavor-packed feast that is finished with our signature garlic-infused dipping butter sauce. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Louisiana Seafood Boil on a grey wooden background including EZ-peel shrimp, corn on the cob, red potatoes, crab legs, onions, lemons, oranges, garlic, beer, and seasonings.

🧈 Ingredients for the Garlic Butter Sauce

This decadent dipping sauce features a velvety butter base infused with savory aromatics, bright citrus, and the perfect amount of New Orleans spice to tie the whole feast together.

An arrangement of ingredients for Cajun Garlic Butter on a grey wooden background including four sticks of butter, lemon juice, garlic, Italian parsley, and seafood boil seasoning.

📝 Ingredient Notes and Substitutions

  • The Seafood: We love the combination of Snow Crab clusters and Jumbo EZ-peel shrimp, but this recipe is very flexible. You can easily swap in Dungeness crab, King crab legs, or even live crawfish when they are in season.
  • The “Triple Threat” Spices: For that authentic Louisiana flavor, the combination of Zatarain’s mesh bags, powder, and liquid concentrate is key. If you can’t find the Pro Boil powder, a standard crab boil powder will work, though you may need to adjust the salt to taste.
  • Andouille Sausage: This provides a signature smoky heat to the boil. If you prefer a milder flavor, smoked Kielbasa is an excellent substitute that still holds up well in the pot.
  • Lager: Two cans of light beer add a subtle malty depth to the aromatics. Any light lager like Abita, Miller Lite, or Budweiser works perfectly, but you can substitute with extra water if you prefer to cook without alcohol.
  • The Citrus: While lemons are a must, the oranges are our “secret” ingredient. They provide a hint of sweetness that perfectly balances the intense heat of the spices.
  • Potatoes: Small Red Bliss or “B-size” potatoes are ideal because their waxy texture allows them to hold their shape and soak up flavor without becoming mushy during the long soak.

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

🔥 Tips and Tricks for the Perfect Seafood Boil

  • The Flavor is in the Soak: Don’t rush to pull the seafood out of the pot! The most important step is the 20-minute soak after you turn off the heat. This is when the crab and shrimp actually absorb the seasoned broth without becoming overcooked.
  • Handle the Liquid with Care: Zatarain’s Liquid Concentrate is incredibly potent. Avoid the temptation to take a deep sniff of the open bottle (it will clear your sinuses in a hurry!) and be sure to wash your hands immediately if any gets on your skin.
  • Thaw Your Crab: For the most even cooking, make sure your snow crab clusters are fully thawed before they hit the water.
  • Use EZ-Peel Shrimp: We highly recommend jumbo “easy-peel” shrimp. The slit down the back allows that spicy “Triple Threat” water to get directly onto the meat, and it makes the “big dump” on the table much more enjoyable for your guests.
  • The Final Dusting: For that true Louisiana shack experience, give the entire mountain of seafood a light dusting of extra Pro Boil powder or Old Bay immediately after dumping it onto the table. The steam will help the spices stick, giving you an instant hit of flavor with every bite.
  • Prep Your Table: This is a messy (but fun!) meal. Line your table with several layers of newspaper or heavy-duty butcher paper for easy cleanup.

👩🏼‍🍳 How to Make a Louisiana Seafood Boil

A person pouring beer from two bottles into a large turkey fryer that is filled with water, fruit, onions, and garlic.
  1. Step 1: Fill your Turkey Fryer or large stock pot with 2 gallons water, 2 lager beers, lemons, oranges, onions, and garlic.
A person pouring a shrimp and crab boil concentrated liquid into a turkey fryer containing halved oranges, lemons, onions, garlic, and a boil-in-a-bag seasoning and a pile of seafood boil spices.
  1. Step 2: Add the mesh boil bags, seafood powder, and shrimp/crab concentrate to the liquid. Bring the water to a boil (set fryer to 375 to 400°F) and let boil for 5 minutes.
A person lowering a large basket filled with baby red potatoes into a turkey deep-fryer that is filled with boiling spiced water.
  1. Step 3: Lower the potatoes into the boiling water, cover with the lid, and cook for 15 minutes.
A person lowering a large basket filled with sliced andouille sausage and pieces of fresh corn on the cob into a turkey deep-fryer filled with boiling spiced water.
  1. Step 4: Add the sausage and corn to the top of the potatoes, lower, cover with the lid, and cook for 5 minutes.
A person lowering a large basket filled with shrimp and snow crab legs into a pot filled with a simmering seafood boil.
  1. Step 5: Add the shrimp and crab legs, lower into the water, close the lid, and cook for 5 minutes. Turn off the heat and let everything soak in the water for 15 to 20 minutes. This final step is very important!
A close-up view of a large basket that has been raised from boiling Cajun liquid and is filled with cooked shrimp, crab legs, corn on the cob, sausage, and baby potatoes.
  1. Step 6: Lift the basket from the water and let it drain for a couple of minutes.
A person adding seafood boil spices from a tablespoon into a saucepan filled with simmering butter, garlic, and chopped Italian parsley.
  1. Step 7: Melt the butter and add the garlic, lemon juice, seasoning, and parsley. Simmer for a couple of minutes.
A person using a large spoon to drizzle seasoned melted butter over the top of snow crab legs that are nestled into a large serving of a Louisiana seafood boil.
  1. Step 8: Spread the seafood boil across a table lined with paper or on a huge platter. Serve at once with warmed butter.

Expert Tip: The “Seasoning Triple Threat” Substitute

If you can’t find Zatarain’s products in your local market, you can recreate the magic using common pantry staples! Use 1.5 cups of Old Bay as your base, but boost the Louisiana heat by adding 3 tablespoons of cayenne pepper and ¼ cup of kosher salt. To mimic the aromatics of the mesh bags, simply toss in 6 whole bay leaves, 1 tablespoon of whole cloves, and 2 tablespoons of mustard seeds directly into the water.

🍽️ How To Serve

  • Go Backyard Style: Line a large table with several layers of newspaper or heavy-duty butcher paper. It’s authentic, makes for a beautiful presentation, and ensures cleanup is as simple as rolling up the paper and tossing it away.
  • The Dramatic Dump: Lift the basket, let it drain for a few seconds, and dump the steaming mountain of seafood, corn, and potatoes right in the center of the table.
  • Drizzle the Gold: While the seafood is still steaming, drizzle about a quarter of your garlic butter sauce over the entire pile. This adds a gorgeous glisten and ensures that first bite of corn is buttery perfection.
  • Individual Dipping Bowls: Give every guest their own ramekin filled with the remaining garlic butter. This allows everyone to dunk their crab meat and shrimp to their heart’s content without having to reach across the table.
  • The Essential Sides: Serve with plenty of extra lemon wedges and a loaf of warm, crusty French bread. The bread is the unsung hero of the meal, perfect for soaking up the spicy, buttery juices left on the table.
  • The Mess Kit: Provide plenty of paper towels, wet wipes, and a few large buckets on the floor for discarded shells. This is a hands-on, “get messy” kind of meal, so embrace the chaos!

🙋🏽‍♂️Frequently Asked Questions

How long should I let the Seafood Boil soak after the heat is turned off?

Aim for twenty minutes to ensure the flavors fully penetrate the shells and meat. To prevent overcooking, you can add ice or frozen corn to the water to drop the temperature slightly while the infusion continues.

Can I adjust the heat level of this Seafood Boil for guests who prefer a milder flavor?

Definitely. Simply reduce the amount of powder and liquid concentrate added to the pot. You can also skip the final dusting of spices on the table and serve the spicy butter on the side so everyone can control their own experience.

What is the best way to reheat leftovers from a Seafood Boil?

Steaming is the most effective method to keep the crab and shrimp tender. Avoid the microwave, as it tends to make the meat rubbery; instead, place everything in a steamer basket over simmering water for a few minutes until heated through.

A person squeezing half of a lemon over the top of a large serving of Louisiana Seafood Boil stretched across white butcher paper.

😋 More Classic Louisiana/Cajun Recipes

Ready to make the best seafood boil this side of Bourbon Street? 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 a spread of Louisiana Seafood Boil stretching across a white piece of butcher paper with a bowl of drawn butter, a beer bottle, and lemon halves nearby.
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The Ultimate Louisiana Seafood Boil

Bring the heart of the bayou to your table with this show-stopping feast! Featuring our "Triple Threat" spice method for deep, authentic flavor and finished with a drizzle of garlic-butter gold, this is the definitive way to host a classic Louisiana-style boil.
Prep Time20 minutes
Cook Time25 minutes
Resting time20 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: Louisiana
Servings: 8
Calories: 689kcal
Author: Kris Longwell

Equipment

  • Turkey Fryer/Seafood Boil or a large stock pot

Ingredients

For the Garlic Butter

  • 2 cups unsalted butter 4 sticks
  • 6 cloves garlic minced
  • 1 tablespoon Zatarain's Pro Boil powder or Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1 tablespoon Italian parsley chopped

Instructions

  • Fill your turkey fryer (or large stock pot) with the water (don't exceed the MAX line on the fryer). Pour in the beer, and then squeeze the juice from the lemons and oranges into the water, then add the squeezed fruit. Add the quartered onions and halved heads of garlic.
    2½ gallons water, 2 lager beers, 4 large lemons, 2 oranges, 2 large onions, 2 heads garlic
  • Add the mesh packets, powder, and concentrated liquid. Turn the heat to the highest setting (375 – 400°F) and bring to a boil. Stir the mixture with a large wooden spoon, close the lid, and boil for 5 minutes.
    6 oz Zatarain's seafood boil-in-a-bag, 1¾ cup Zatarain's Pro Boil powder, ¼ cup Zatarain's Shrimp & Crab Boil Concentrate
  • Place the potatoes in the basket and lower them into the boiling water (if the basket won't completely submerge, you may need to carefully remove the oranges from the water). Lower the lid and cook for 15 minutes.
    1½ lbs baby red potatoes
  • Lift the basket from the water and add the sausage and corn. Lower the basket, cover with the lid, and cook for another 5 minutes.
    1½ lbs andouille sausage, 6 ears corn
  • Lift the basket from the water and add the shrimp and then the crab legs. Lower the basket, cover with the lid, and cook for another 5 minutes. Turn the heat off and allow everything to soak in the flavored broth for 15 to 20 minutes.
    2 lbs shrimp, 3 clusters snow crab legs
  • During the final soak, melt the butter in a medium saucepan over medium heat. Add the garlic, seasoning, lemon juice, and parsley. Simmer for a couple of minutes. Keep warm.
    2 cups unsalted butter, 6 cloves garlic, 1 tablespoon Zatarain's Pro Boil powder, 1 teaspoon lemon juice, 1 tablespoon Italian parsley
  • Lift the basket from the fryer (or pot), and let it drain for a minute. Then, dump the feast onto a table lined with butcher paper or onto a huge platter.
  • Drizzle about 1 cup of the garlic butter over the feast and sprinkle on a little more of the Pro Boil powder. Serve with additional butter in small bowls for each guest.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Order Online: If your local grocery store doesn’t carry the “Triple Threat” essentials, you can easily find the Zatarain’s Mesh Bags, Pro Boil Powder, and Liquid Concentrate on Amazon or through the Zatarain’s website.
  • DIY Spice Substitute: If you can’t source the specific Louisiana brands, use 1.5 cups of Old Bay, 3 tablespoon cayenne, and ¼ cup kosher salt, then add whole bay leaves, cloves, and mustard seeds to the water to mimic the aromatics.
  • No Turkey Fryer? No Problem: While we love the MasterBuilt for this, you can use any large 20-quart stockpot on your stovetop. If your pot is smaller, simply halve the recipe or cook the ingredients in two separate batches.
  • Control the Heat: To dial back the spice, reduce the Pro Boil powder to 1 cup and the Liquid Concentrate to 2 tablespoons. For maximum “Loon-level” heat, stick to the recipe as written and increase the final soak time.
  • The “Cooling” Secret: Adding ice or frozen corn during the final soak is crucial. It stops the shrimp and crab from overcooking while the drop in temperature actually helps the meat “drink in” the seasoned broth.
  • Leftover Strategy: Store any leftovers in the fridge for up to two days. The seasoned shrimp and crab are delicious served cold the next day, or you can peel them to use in a spectacular seafood chowder or pasta.

Nutrition

Calories: 689kcal | Carbohydrates: 17g | Protein: 18g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 762mg | Potassium: 535mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1584IU | Vitamin C: 53mg | Calcium: 110mg | Iron: 2mg

Slow-Braised Pork Ragu with Pappardelle

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There is nothing quite as soul-satisfying as the aroma of pork shoulder slowly braising in a rich red wine and tomato sauce on a lazy Sunday afternoon. This Slow-Braised Pork Ragu with Pappardelle features melt-in-your-mouth tender meat and a velvety, restaurant-quality sauce (gravy) that makes it the ultimate gourmet comfort food.

An overhead view of a large pasta bowl filled with Slow-Braised Pork Ragu with Pappardelle pasta with two silver serving spoons nestled into the side of the dish.
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🥫 The Ingredients

This recipe transforms a humble, well-marbled cut of meat and a handful of classic Italian pantry staples into a deeply layered, herb-infused sauce that clings beautifully to every silky ribbon of pasta. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Slow-Braised Pork Ragu with Pappardelle on a grey wooden background including pork shoulder, carrots, onions, celery, tomatoes, tomato paste, wine, garlic, oil, Parmesan cheese, butter, pasta, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Pork Shoulder: Often labeled as “Boston Butt,” this cut is essential for its fat content and connective tissue, which melts down to create that tender texture. If you prefer beef, a well-marbled beef chuck roast is the best substitute.
  • San Marzano Tomatoes: These Italian plum tomatoes are prized for their sweetness and low acidity. If you can’t find them, use high-quality whole peeled tomatoes and add a small pinch of sugar to balance the sauce.
  • Dry Red Wine: A Chianti, Sangiovese, or Cabernet Sauvignon adds incredible depth. If you prefer to cook without alcohol, simply replace the wine with an equal amount of beef stock and a tablespoon of red wine vinegar for acidity.
  • Pappardelle: These wide, flat egg noodles are the traditional choice for heavy meat sauces. If they aren’t available, tagliatelle, fettuccine, or even a sturdy short pasta like rigatoni will work beautifully. You can also make homemade egg pasta.
  • Beef Stock: Using a high-quality beef bone broth will provide a richer “mouthfeel” and deeper color, but chicken stock can be used in a pinch for a slightly lighter flavor profile.
  • Fresh vs. Dried Herbs: While fresh thyme provides a bright, earthy aroma, you can substitute it with 1 teaspoon of dried thyme. Just be sure to keep the dried oregano as it provides that classic Italian “pizza parlor” nostalgia.
  • The Cheese: Freshly grated Parmesan (Parmigiano-Reggiano) is the gold standard, but Pecorino Romano is a fantastic alternative if you enjoy a saltier, sharper kick.

📌 Tips and Tricks for Perfect Pork Ragu

  • Don’t Rush the Sear: To get that deep, savory flavor, make sure your pork is bone-dry before it hits the oil. Sear the chunks in batches if necessary—crowding the pot will cause the meat to steam instead of brown. That dark crust is where the magic happens!
  • Watch for the “Lazy Bubble”: When braising in the oven, check the pot after 20 minutes. You want a very gentle simmer; if it’s boiling aggressively, lower the oven temperature by 25 degrees. A gentle braise is the secret to meat that truly melts at the touch of a fork.
  • Skim the Fat: Pork shoulder is naturally fatty, which makes it delicious, but an oil slick on top can be heavy. Use a large spoon to skim the clear yellow fat from the surface after the meat is shredded, or use the “paper towel hack” to dab away excess oil.
  • Save the Liquid Gold: Never toss all your pasta water! That starchy, salty water is the “glue” that helps the sauce emulsify and cling to the wide ribbons of pappardelle. It’s the difference between a dry pasta and a silky one.
  • The Skillet “Marriage”: Always finish the pasta in a skillet with a bit of sauce and pasta water as described in the recipe. This ensures every noodle is seasoned and coated from the inside out, rather than just sitting under a pile of sauce.
  • Better the Next Day: Like most braised dishes, this ragu tastes even better after 24 hours in the fridge as the flavors continue to develop. If you’re hosting a dinner party, make the sauce a day early, remove the solidified fat from the top, and simply reheat and toss with fresh pasta right before serving.

👩🏼‍🍳 How to Make Slow-Braised Pork Ragu with Pappardelle

Four pieces of seasoned pork shoulder being seared in oil in a large oval Dutch oven on a gas stove.
  1. Step 1: Quarter the pork shoulder, season with salt and pepper, and sear in the oil in a Dutch oven until browned all over. Remove from the pan.
A person using a wooden spatula to stir tomato paste into sautéed chopped vegetables in a large oval Dutch oven on a gas stove.
  1. Step 2: Sauté the onion, carrots, celery, and garlic until soft. Stir in the tomato paste and cook for 1 minute.
A person pouring red wine from a plastic measuring cup into a large oval Dutch oven that is filled with sautéed chopped vegetables.
  1. Step 3: Add the red wine and cook until reduced by half.
A person nestling chunks of seared pork should into a tomato sauce with vegetables and herbs in a large oval Dutch oven on a gas stove.
  1. Step 4: Stir in the hand-crushed tomatoes, stock, and herbs. Nestle the pork pieces into the liquid.
A person wearing oven mitts placing a large oval Dutch oven with a lid on it into a preheated oven.
  1. Step 5: Cover and bake in a 300°F oven for 3 to 3½ hours.
A person using two forks to shred extremely tender braised pork shoulder on a sheet pan.
  1. Step 6: Remove the pork from the pot, place it on a baking sheet, and shred with two forks. Add the shredded pork back into the sauce (first remove the bay leaves and thyme). Meanwhile, cook the pasta and save 1 cup of the pasta water.
A person using tongs to place cooked pappardelle pasta into a large skillet that contains about 1 cup of braised pork ragu and a splash of pasta water.
  1. Step 7: Heat about 1 cup of the sauce and a splash of pasta water in a large skillet. Add the cooked pasta and toss to fully coat.
A person using his fingers to place shredded Parmesan cheese into a large skillet filled with slow-braised pork ragu with pappardelle on a gas stove.
  1. Step 8: Add the rest of the sauce, butter, and ¼ cup of the grated Parmesan cheese. Serve at once.

Expert Tip: Ditch the Bag and Grate the Block

For the silkiest, most professional sauce possible, always grate your Parmesan cheese fresh from a block rather than buying the pre-shredded bags.

Pre-shredded cheeses are coated in anti-caking agents (like cellulose) that prevent the cheese from sticking together in the bag, but those same additives prevent the cheese from melting smoothly into your sauce, often resulting in a grainy or “clumpy” texture.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Slow-Braised Pork Ragu in advance?

Absolutely! In fact, the flavors deepen and meld even more after a night in the refrigerator. Simply store the sauce separately from the pasta, then reheat it gently on the stove before tossing it with freshly boiled noodles and a splash of starchy water.

What is the best cut of meat for a Slow-Braised Pork Ragu?

A bone-in or boneless shoulder, often called a Boston Butt, is the ideal choice. Its high fat content and abundance of connective tissue break down during the long cooking process, resulting in incredibly tender, succulent shreds of meat.

Can I prepare this Slow-Braised Pork Ragu in a slow cooker?

Yes, you can. After searing the meat and sautéing the vegetables on the stovetop, transfer everything to your crockpot and cook on low for 8 hours.

How long will leftovers of this Slow-Braised Pork Ragu stay fresh?

When kept in an airtight container in the fridge, the sauce will remain delicious for up to 4 days. You can also freeze it for up to 3 months; just thaw it overnight in the refrigerator before reheating it.

Two shallow pasta bowls filled with servings of Slow-Braised Pork Ragu with Pappardelle topped with finely shaved Parmesan cheese and two glasses of red wine near by.

🍝 More Classic Pasta Recipes

Ready to make the best pasta dish this side of Tuscany? 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 shallow pasta bowl filled with a serving of Slow-Braised Pork Ragu with Pappardelle topped with finely shaved Parmesan cheese.
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Slow-Braised Pork Ragu with Pappardelle

This Slow-Braised Pork Ragu features tender, melt-in-your-mouth pork shoulder simmered in a rich red wine and tomato sauce. Served over silky ribbons of pappardelle, it’s a deeply flavorful, gourmet comfort food classic that’s perfect for a cozy Sunday supper.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Entree
Cuisine: Italian
Servings: 8
Calories: 754kcal
Author: Kris Longwell

Equipment

  • 6-quart Dutch oven or oven-safe pot with lid

Ingredients

  • 3 lb pork shoulder ie, Boston Butt
  • salt and pepper
  • 2 tablespoon extra-virgin olive oil
  • 1 large onion chopped, about 1 cup
  • 2 medium carrots chopped, about 1 cup
  • 3 celery stalks chopped, about 1 cup
  • 5 cloves garlic minced
  • 2 tablespoon tomato paste
  • 1 cup red wine dry, ie, Cabernet or Merlot
  • 1 28 oz can whole tomatoes with juice, crushed by hand, preferably San Marzano
  • 1½ cups beef stock or broth
  • 2 bay leaves
  • 3 sprigs thyme fresh, or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes more for more spice (optional)
  • 12 oz pappardelle pasta dried, see NOTES
  • 1 cup reserved pasta water
  • 2 tablespoon unsalted butter
  • ½ cup Parmesan cheese freshly grated, divided
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

  • Preheat oven to 300°F.
  • Cut the pork shoulder into four chunks. Pat dry with a paper towel and then liberally season all over with salt and pepper.
    3 lb pork shoulder, salt and pepper
  • Heat the oil in a large Dutch oven (or pot with lid) over medium heat. Add the pork chunks and sear until browned all over, about 5 to 10 minutes. Remove from the pot and place on a platter (to collect juices). Set aside.
    2 tablespoon extra-virgin olive oil
  • Add the onion, carrots, and celery to the pot and sauté, stirring often, until softened, about 4 to 5 minutes. Stir in the garlic and sauté for another 30 seconds. Stir in the tomato paste and cook for 1 to 2 minutes. Stir in a pinch of salt and pepper.
    1 large onion, 2 medium carrots, 3 celery stalks, 5 cloves garlic, 2 tablespoon tomato paste
  • Pour in the wine and use a wooden spatula to scrape up any bits on the bottom of the pan. Simmer until reduced by half, about 3 to 5 minutes.
    1 cup red wine
  • Stir in the hand-crushed tomatoes, beef stock, bay leaves, thyme, oregano, and red pepper flakes (if using). Nestle the pork chunks (and any accumulated juices) into the liquid in the pot. Cover and place it in the oven for 3 to 3½ hours until the meat is fall-apart tender.
    1 28 oz can whole tomatoes, 1½ cups beef stock, 2 bay leaves, 3 sprigs thyme, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes
  • About 30 minutes before removing the pot from the oven, bring a pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. IMPORTANT: Save a cup of the pasta water before draining. Drain the pasta and set aside (don't do this for more than 15 minutes of shredded the pork).
    12 oz pappardelle pasta
  • Remove the pork from the sauce and place it on a rimmed baking sheet. Use two forks to shred it.
  • Use a small ladle or a spoon to skim off most of the rendered grease on the top of the sauce. If the sauce is too thin, place it on the stove over medium-high heat and simmer for 5 to 10 minutes, until slightly thickened. Taste and add more salt, if needed. Set aside.
  • In a large skillet or saucepan over medium heat, add 1 cup of the ragu sauce and a splash of the pasta water. Add the cooked pasta and use tongs to coat the pasta with the sauce and water. Gradually add the rest of the sauce, leaving some for topping individual servings. Add more pasta water, if needed.
    1 cup reserved pasta water
  • Stir in the butter and ¼ cup of the grated Parmesan. Carefully toss until fully combined.
    2 tablespoon unsalted butter, ½ cup Parmesan cheese
  • Serve at once with extra sauce, Parmesan cheese, and chopped parsley for garnish.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Pasta Options: While the wide ribbons of pappardelle are the traditional choice for this heavy sauce, you can easily substitute them with other sturdy shapes like tagliatelle, fettuccine, or even rigatoni. If using dried pasta, look for a brand with a rough, “bronze-cut” texture to help the sauce cling to the noodles.
  • Cooking Without Wine: If you prefer not to cook with alcohol, simply replace the red wine with an equal amount of beef stock and add one tablespoon of red wine vinegar. This ensures the sauce still has the necessary acidity and depth of flavor.
  • Managing the Fat: Because pork shoulder is a well-marbled cut, you will likely see a layer of rendered fat on the surface after braising. For the best texture, use a large spoon to skim off and discard the excess clear fat before shredding the meat and finishing the dish.
  • Make-Ahead & Freezing: This ragu is an excellent make-ahead meal as the flavors actually improve after a day in the fridge. The sauce also freezes beautifully for up to 3 months—just thaw it overnight in the refrigerator before reheating and tossing with fresh pasta.

Nutrition

Calories: 754kcal | Carbohydrates: 37g | Protein: 49g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 561mg | Potassium: 935mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2933IU | Vitamin C: 7mg | Calcium: 162mg | Iron: 4mg

The Best Parmesan Smashed Brussels Sprouts

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These Parmesan Smashed Brussels Sprouts are the ultimate crowd-pleaser, offering a perfectly crispy texture and a savory, golden cheese crust. They are even better when served with homemade Ranch, Cajun Remoulade, or your favorite dipping sauce for a delicious finishing touch.

An overhead view of a round white plate filled with a serving of Parmesan Smashed Brussels Sprouts in a pile next to a round bowl filled with homemade Ranch dressing.
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🌱 The Ingredients

This recipe combines fresh Brussels sprouts with a savory blend of pantry staples and high-quality cheese to achieve a perfectly seasoned, gourmet finish. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Parmesan Smashed Brussels Sprouts on a grey wooden background including Brussels sprouts, olive oil, butter, Parmesan cheese, and seasonings.

📝 Ingredient Notes and Substitutions

  • Brussels Sprouts: Choose small-to-medium sprouts for the best results, as they get crispier and are easier to smash than larger ones. If you only have large sprouts, ensure they are boiled until very tender before smashing.
  • Extra-Virgin Olive Oil & Butter: This combination provides the perfect balance of a high smoke point for crisping and a rich, nutty flavor. You can use all olive oil or avocado oil if you prefer to avoid dairy.
  • Freshly Grated Parmesan: For the signature golden crust, it is essential to grate your cheese fresh from a block; pre-shredded bottled cheeses contain anti-caking agents that prevent them from melting and crisping properly.
  • Smoked Paprika: This adds a subtle depth and “charred” flavor, but you can substitute it with sweet paprika for a milder taste or a pinch of cayenne pepper if you want some heat.
  • Kosher Salt: The coarse grains of Kosher salt are ideal for seasoning vegetables, but if you are using fine table salt, reduce the amount by half to avoid over-salting.
  • Garlic Powder: We recommend powder over fresh garlic for this recipe to ensure the seasoning is evenly distributed and to prevent bits of garlic from burning during the high-heat roasting process.

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

📌 Tips and Tricks for Perfect Smashed Brussels Sprouts

  • Don’t Skip the Par-Boil: Ensure the sprouts are fork-tender before you try to smash them. If they are still too firm in the center, they will shatter into pieces rather than flattening into a cohesive disc.
  • Dry Them Thoroughly: After boiling, pat the sprouts dry with a clean kitchen towel or paper towels. Removing excess moisture is the secret to ensuring they roast to a crisp rather than steaming in the oven.
  • The “Non-Stick” Smash: If the sprouts are sticking to the bottom of your glass or measuring cup while you smash them, lightly coat the bottom of the tool with a bit of olive oil or a small piece of parchment paper.
  • Give Them Space: Avoid crowding the baking sheet. If the sprouts are too close together, the heat won’t circulate properly, and you’ll lose those coveted crispy, lacy edges.
  • Create a “Cheese Skirt”: For a gourmet touch, sprinkle the Parmesan so it spills slightly over the edges of each sprout. As it bakes, the cheese will melt into a crispy, golden “frico” crust around the vegetable.
  • Use High Heat: Don’t be afraid of a hot oven! Roasting at a higher temperature (around 425°F/220°C) is essential for caramelizing the natural sugars in the sprouts and getting the cheese perfectly browned.

👩🏼‍🍳 How to Make Parmesan Smashed Brussels Sprouts

A large pot of boiling water on a gas stove filled with simmering Brussels sprouts.
  1. Step 1: Add the trimmed Brussels sprouts to salted boiling water for 8 – 10 minutes.
A person using a kitchen towel to dry softened Brussels sprouts on a wooden cutting board.
  1. Step 2: Drain and dry the Brussels sprouts completely with a kitchen towel.
A person using two wooden spoons to toss par-boiled Brussels sprouts in a large glass bowl with melted butter, olive oil, and seasonings.
  1. Step 3: In a large bowl, toss the warm sprouts with the olive oil, melted butter, garlic powder, paprika, salt, and pepper until completely coated.
A person using the bottom of a glass jar to flatten a partially cooked Brussels sprout on a sheet pan that is lined with a silicone matt.
  1. Step 4: Line a baking sheet with parchment paper or a silicone mat. Place a Brussels sprout on the paper/mat and use the base of a jar or bottle to flatten it. Continue with the remaining sprouts (you’ll need two pans).
A person using his finger to place a heaping mound of freshly grated Parmesan cheese over the tops of flatten partially Brussels sprouts on a silicone matt in a half sheet pan.
  1. Step 5: Add a generous pile of freshly grated Parmesan cheese over each of the sprouts.
A person wearing oven mitts placing two half sheet pans lined with a silicone matt and topped with freshly baked Parmesan Smashed Brussels Sprouts.
  1. Step 6: Bake at 425°F for 20 minutes, or until golden and lightly browned on the edges. Serve at once with your favorite dipping sauce.

🍽️ How to Serve

  • As a Crowd-Pleasing Appetizer: Arrange the sprouts on a large platter with small bowls of homemade Ranch or Cajun Remoulade in the center for easy dipping at parties or game days.
  • The Perfect Steakhouse Side: Serve these alongside a steak au poivre or grilled filet mignon; the salty, crispy Parmesan crust acts as the perfect textural contrast to a juicy steak.
  • With Roasted Proteins: Pair them with a simple roasted chicken or sheet pan baked salmon for a balanced weeknight dinner that feels elevated but requires minimal effort.
  • A Bright Finishing Touch: Just before serving, hit the hot sprouts with a squeeze of fresh lemon juice or a drizzle of balsamic glaze to cut through the richness of the cheese and butter.
  • Holiday Table Star: Swap out traditional soggy sprouts for these crispy versions at your next Thanksgiving or Christmas dinner to provide a modern, flavorful update to your holiday spread.
  • Garnish with Fresh Herbs: Sprinkle with finely chopped fresh parsley or chives right before serving to add a pop of color and a fresh, herbal note.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Parmesan Smashed Brussels Sprouts ahead of time?

You can boil the vegetables in advance and store them in the refrigerator for up to two days. When you are ready to eat, simply smash, season, and roast them right before serving to ensure they maintain their signature crunch.

Why aren’t my Parmesan Smashed Brussels Sprouts getting crispy?

This usually happens if the vegetables weren’t dried thoroughly after boiling or if the oven temperature was too low. Make sure to pat them completely dry with a towel and ensure your baking sheet isn’t overcrowded so the hot air can circulate.

Can I use frozen sprouts for Parmesan Smashed Brussels Sprouts?

It is highly recommended to use fresh ones for this recipe, as frozen varieties often retain too much moisture and can become mushy. If you must use frozen, thaw them completely and squeeze out as much water as possible before seasoning and roasting.

How do I store and reheat leftover Parmesan Smashed Brussels Sprouts?

Place any extras in an airtight container in the fridge for up to three days. To regain their original texture, reheat them in a hot oven or an air fryer for a few minutes until the cheese is sizzling again; avoid the microwave, as it will make them soft.

A close-up view of a pile of Parmesan Smashed Brussels Sprouts on a white plate with a small bowl of Ranch dressing nearby.

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An close-up overhead view of a round white plate filled with a serving of Parmesan Smashed Brussels Sprouts in a pile next to a round bowl filled with homemade Ranch dressing.
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5 from 1 vote

The Best Parmesan Smashed Brussels Sprouts

These Parmesan Smashed Brussels Sprouts are the ultimate crispy side dish, featuring a golden, savory cheese crust and a perfectly tender center. Seasoned with garlic and smoked paprika, they are an easy yet elevated addition to any dinner table or appetizer spread.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer / Side Salad
Cuisine: American
Servings: 6
Calories: 196kcal
Author: Kris Longwell

Equipment

  • 2 baking sheets lined with parchment paper or silicon mats

Ingredients

  • 1 lb Brussels sprouts small to medium, see NOTES
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 cup Parmesan cheese freshly grated, see NOTES
  • Ranch dressing

Instructions

  • Trim the ends of the Brussels sprouts and pull off any brown leaves.
    1 lb Brussels sprouts
  • Preheat oven to 425°F and bring a pot of salted water to a boil.
  • Add the Brussels sprouts to the water and boil them for 8 to 10 minutes, stirring occasionally.
  • Drain the sprouts and let them sit in the colander for 2 minutes. Then, spread them out on a clean kitchen towel and pat them very dry (this is very important for crispy sprouts!).
  • In a large bowl, whisk the olive oil, melted butter, garlic powder, paprika, salt, and pepper together. Add the sprouts and use a couple of wooden spoons to gently toss until they are coated.
    3 tablespoon extra-virgin olive oil, 2 tablespoon unsalted butter, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Place the sprouts on the prepared baking sheets, leaving about an inch of space between them. Use the bottom of a jar or a heavy glass to gently press down on each sprout until they are about ½-inch thick (or less).
  • Sprinkle a generous amount of the freshly grated Parmesan cheese over each smashed sprout. If some falls onto the paper/mat, leave it there! It will make a nice cheesy crust that is wonderful!
    1 cup Parmesan cheese
  • Bake for 15 to 20 minutes, or until the sprouts are bubbly and the edges are browned and crispy.
  • Use a spatula to transfer the sprouts to a platter. Serve at once with Ranch dressing or your favorite dipping sauce.
    Ranch dressing

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Size Matters: Small to medium Brussels sprouts are ideal for this recipe because they yield a much crispier result. If you can only find large sprouts, simply increase the boiling time by 2–3 minutes to ensure they are tender enough to smash without splitting apart.
  • Dry Thoroughly: After boiling, make sure to pat the sprouts completely dry with a kitchen towel or paper towels. Any excess moisture will cause them to steam in the oven rather than roasting to a perfect crisp.
  • Don’t Overcrowd the Pan: Give each sprout plenty of “breathing room” on the baking sheet. If they are too close together, the heat won’t circulate properly, and you’ll miss out on those delicious, lacy, crispy edges.
  • Adjust the Salt: If you are using fine table salt instead of Kosher salt, reduce the amount by half. Since Parmesan cheese is naturally salty, it’s always better to start with less and add more to taste after roasting.
  • Grate Your Own Cheese: For the best flavor and a perfectly golden crust, always grate your Parmesan fresh from a block. Pre-shredded or bottled cheeses are coated in anti-caking agents that prevent them from melting smoothly and achieving that signature crispy texture.

Nutrition

Calories: 196kcal | Carbohydrates: 8g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 675mg | Potassium: 323mg | Fiber: 3g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 64mg | Calcium: 232mg | Iron: 1mg

Easy Mongolian Ground Beef Noodles (20 Minutes!)

by 8 Comments

This Mongolian Ground Beef Udon Noodles captures every bit of the bold, savory-sweet flavor of the traditional steak version but is significantly faster and more budget-friendly to make. It’s the ultimate 20-minute weeknight solution that is easy on the wallet and guaranteed to satisfy even the hungriest family member at your table!

A straight-on view of a shallow bowl filled with a serving of Mongolian Ground Beef Noodles garnished with chopped scallions and a pair of chop sticks resting on the side of the bowl.
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🥩 The Ingredients

This dish transforms a few fresh aromatics and basic pantry staples into a glossy, flavor-packed glaze that perfectly coats every inch of the lean beef and those thick, chewy noodles. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Mongolian Ground Beef Noodles on a wooden grey background including uncooked ground beef, brown sugar, soy sauce, garlic, scallions, minced ginger, oil, vinegar, cornstarch, and seasonings.

📝 Ingredient Notes and Substitutions

  • Ground Beef: We recommend using 90/10 lean ground beef to keep the dish from becoming too greasy, but 80/20 works great as long as you drain the excess fat. You can also substitute ground turkey or ground chicken.
  • Udon Noodles: We love the thick, chewy texture of Udon noodles, but this recipe is incredibly flexible! Feel free to swap them out for ramen noodles (discard the seasoning packet), wide rice noodles, or even linguine or spaghetti.
  • Fresh Ginger and Garlic: For that authentic “better-than-takeout” flavor, fresh is a must. However, if you’re in a pinch, you can use the refrigerated ginger and garlic pastes found in the produce section.
  • Low-Sodium Soy Sauce: This is key to controlling the saltiness of the dish. If you only have regular soy sauce, use a little less and splash in some water or beef broth. For a gluten-free version, use Tamari or coconut aminos.
  • Dark Brown Sugar: This provides that deep, molasses-like sweetness that defines Mongolian Beef. Light brown sugar works too, or you can use honey or maple syrup.
  • Rice Vinegar: This adds a necessary tang to balance the sugar. If you don’t have it, apple cider vinegar is the best substitute.
  • Cornstarch: This is the secret to getting that “liquid gold” sauce to thicken up and cling to the noodles. If you need a substitute, arrowroot powder works perfectly.
  • Red Pepper Flakes: These add a subtle warmth. If the Looon likes it extra spicy, double the amount or add a drizzle of Sriracha or chili crisp at the end!

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

📌 Tips and Tricks for the Best Mongolian Ground Beef

  • Get that Crispy Sear: When you add the ground beef to the pan, resist the urge to break it up immediately! Let it sit undisturbed for 3 to 4 minutes to develop a deep, dark brown crust. This “sear” creates the savory depth of flavor that makes Mongolian beef so iconic.
  • Mise en Place is Key: This recipe moves very fast once the heat is on. Have your sauce whisked, your aromatics chopped, and your noodles ready to go before you even turn on the stove. This prevents the garlic and ginger from burning while you’re hunting for the next ingredient.
  • The Cornstarch Whisk: Cornstarch tends to settle at the bottom of the bowl. Give your sauce one last good whisk right before pouring it into the pan to ensure it thickens evenly and creates that beautiful, glossy glaze.
  • Control the Consistency: If the sauce becomes too thick once you add the noodles, simply add a tablespoon of water or beef broth at a time until it reaches your desired silkiness.
  • Add Some Veg: Want to bulk it up? This recipe is a great “fridge clearer.” Toss in some shredded carrots, sliced bell peppers, or snap peas along with the garlic and ginger for extra crunch and nutrition.
  • Serve it Hot: Like most stir-fries, this dish is best enjoyed immediately while the noodles are at their chewiest and the sauce is at its most velvety.

👩🏼‍🍳 How to Make Mongolian Ground Beef Noodles

A person using a small whisk to mix soy sauce with brown sugar, vinegar, sesame oil, red pepper flakes, and cornstarch in a glass bowl on a wooden cutting board.
  1. Step 1: Add the sauce ingredients to a bowl and whisk until the sugar and cornstarch is completely dissolved.
A person using a wooden spatula to flip chunks of partially cooked ground beef in a large wok on a gas stove.
  1. Step 2: Add the beef to your wok (or skillet) over medium heat. Cook, undisturbed, for a few minutes. Then use a spatula to break up the meat. Cook until no longer pink.
A person using a wooden spatula to stir a mound of minced ginger, garlic, and chopped scallions in oil on one side of a wok with the other side filled with cooked ground beef.
  1. Step 3: Remove all but about 1 tablespoon of the rendered grease. Push the beef to the side, and add the ginger, garlic, and scallions, and sauté for 1 – 2 minutes.
A person pouring a Mongolian beef sauce from a glass bowl into a wok that is filled with simmering ground beef combined with sautéed scallions, ginger, and garlic.
  1. Step 4: Give the sauce another whisk, and then add it to the beef. Stir until slightly thickened, about 1 minute.
A person using two large wooden spoons to toss cooked udon noodles with Mongolian ground beef in a wok on a gas stove.
  1. Step 5: Add the cooked noodles and toss to fully coat.
A close-up view Mongolian Ground Beef Noodles that a person is sprinkling toasted sesame seeds over the top of the dish.
  1. Step 6: Serve at once and garnish with more chopped scallions and toasted sesame seeds.

Expert Tip: No Wok? No Problem!

You can achieve that same “Better Than Takeout” sear by using your largest heavy-bottomed skillet—ideally cast iron or stainless steel. The key is to use a pan with plenty of surface area so the beef can spread out and get those crispy, caramelized edges instead of steaming in its own juices; plus, the high sides of a large skillet make tossing those thick udon noodles much easier (and less messy!).

🍽️ How to Serve

  • Don’t forget the Garnishes: don’t be shy with the toasted sesame seeds and thinly sliced green onions for topping. The bright green against the dark, glossy noodles makes the dish pop and adds amazing flavor!
  • Add a Fresh Side: Balance the rich, savory-sweet sauce with something light and crisp. A simple cucumber salad, sautéed baby bok choy, or a quick Asian slaw provides a refreshing contrast to the hearty noodles.
  • The “Heat” Station: Provide flavor options, such as extra red pepper flakes, Sriracha, or a jar of chili crisp on the side. This allows everyone to customize their own spice level.
  • Pair with a Cold Drink: This dish pairs beautifully with a crisp, cold lager or a refreshing ginger-infused iced tea to cut through the richness of the Mongolian glaze.
  • Perfect for Meal Prep: If you have leftovers, this dish actually tastes even better the next day! Store it in an airtight container for up to 3 days. When reheating, add a tiny splash of water to the pan or microwave to loosen the sauce back up to its original silkiness.

🙋🏽‍♂️ Frequently Asked Questions

Can I meal prep these Mongolian Ground Beef Noodles?

Absolutely! This dish stores beautifully in an airtight container for up to three days. When you’re ready to eat, just add a tiny splash of water or broth before reheating to help the sauce become glossy and smooth again.

What are the best substitutions for the udon in these Mongolian Ground Beef Noodles?

While we love the thick and chewy texture of Japanese wheat pasta, you can easily use ramen, wide rice sticks, or even standard linguine. Just ensure they are cooked according to the package directions before tossing them into the pan with the savory glaze.

How can I adjust the heat level in this recipe for Mongolian Ground Beef Noodles?

The spice comes primarily from the red pepper flakes, so you can easily customize it to your preference. For a mild version, omit them entirely, or if you want a real kick, feel free to double the amount or add a drizzle of chili oil at the end.

Can I use a different protein to make Mongolian Ground Beef Noodles?

Yes, this versatile recipe works wonderfully with ground turkey, chicken, or even pork. Just follow the same browning process to ensure you get those delicious crispy bits that provide so much texture and flavor to the final meal.

An overhead view of a large wok that is filled with freshly prepared Mongolian Ground Beef Noodles topped with chopped scallions.

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A close-up view of a shallow bowl filled with a serving of Mongolian Ground Beef Noodles garnished with chopped scallions and a pair of chop sticks resting on the side of the bowl.
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5 from 4 votes

Easy Mongolian Ground Beef Noodles

Skip the takeout and whip up this flavor-packed Mongolian Ground Beef with Udon Noodles in just 20 minutes! Featuring a sticky, savory-sweet glaze and thick, chewy noodles, it’s a budget-friendly weeknight dinner that’s guaranteed to satisfy the hungriest of hungry at your table.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Entree
Cuisine: American / Chinese
Servings: 4
Calories: 579kcal
Author: Kris Longwell

Equipment

  • Wok or large heavy skillet

Ingredients

  • 10 oz noodles ie, Udon, ramen, wide rice, linguine, see NOTES

For the Sauce

  • ½ cup soy sauce low-sodium
  • ½ cup dark brown sugar
  • 2 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon red pepper flakes see NOTES
  • 1 tablespoon cornstarch

For Stir-Frying

  • 1 lb ground beef 80/20 or 90/10
  • 1 tablespoon fresh ginger minced
  • 4 cloves garlic minced, about 1 tbsp
  • ¼ cup scallions plus extra for garnish
  • 2 tablespoon toasted sesame seeds

Instructions

  • Prepare the noodles per package instructions. See NOTES.
    10 oz noodles
  • In a medium-sized bowl, whisk the soy sauce with the brown sugar, vinegar, sesame oil, red pepper flakes, and cornstarch until the sugar and cornstarch are completely dissolved. Set aside.
    ½ cup soy sauce, ½ cup dark brown sugar, 2 tablespoon rice vinegar, 1 teaspoon sesame oil, ½ teaspoon red pepper flakes, 1 tablespoon cornstarch
  • Heat your wok (or skillet) over medium-high heat. Add the meat and don't break it up for a few minutes. Gently push the meat around to prevent it from sticking, but not too much; you want the meat to get a dark crust in a few spots. Then break the meat up and cook, stirring often, until it is no longer pink.
    1 lb ground beef
  • Tilt the wok to one side and remove all but about 1 tablespoon of the rendered grease. Use a large wooden spatula to push the meat to one side of the wok. Add the ginger, garlic, and most of the scallions and sauté in the grease, stirring often, for about 1 to 2 minutes. Stir the beef together with the sautéed ginger/garlic/scallions.
    1 tablespoon fresh ginger, 4 cloves garlic, ¼ cup scallions
  • Give the prepared sauce a strong stir with your whisk and then pour it over the meat. Stir-fry until slightly thickened, usually only about 1 to 2 minutes.
  • Add the cooked noodles and toss with a couple of wooden spoons or spatulas until fully coated. Serve at once, garnished with extra chopped scallions and toasted sesame seeds.
    2 tablespoon toasted sesame seeds

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Noodle Variations: While we love the thick, chewy texture of vacuum-sealed Udon noodles, this recipe is incredibly versatile. You can easily swap them for ramen (discard the flavor packet), wide rice noodles, or even linguine—just be sure to cook your chosen noodles according to the package directions before adding them to the sauce.
  • Adjust the Heat: The red pepper flakes provide a subtle, balanced warmth that complements the sweet glaze. If you prefer a very mild dish, feel free to omit them entirely; however, if you prefer a spicy kick, double the amount or serve with a side of chili crisp!
  • Don’t Rush the Beef: To get that authentic Mongolian flavor, let the ground beef sit undisturbed in the hot pan for 3–4 minutes until a dark, crispy crust forms. This “sear” adds a savory depth and texture that mimics traditional seared steak.
  • Whisk Before Pouring: Cornstarch tends to settle at the bottom of the bowl while you’re browning the beef. Give the sauce mixture one last vigorous whisk right before pouring it into the skillet to ensure it thickens evenly into a smooth, glossy glaze.
  • Storage and Reheating: Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. When reheating in the microwave or on the stovetop, add a small splash of water or beef broth to help loosen the sauce and restore its original silky, glossy consistency.
  •  

Nutrition

Calories: 579kcal | Carbohydrates: 85g | Protein: 32g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 989mg | Potassium: 604mg | Fiber: 3g | Sugar: 29g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 4mg

Old-Fashioned Southern Fried Fruit Pies

by 4 Comments

There is nothing quite like the nostalgic crunch of a Southern Fried Fruit Pie to transport you straight back to a classic country kitchen. We’re showing you how to master this iconic treat three delicious ways, ensuring every golden bite is perfectly flaky and bursting with sweet fruit filling.

A straight-on view of two rows of Southern Fried Fruit Pies resting on crumpled brown paper nestled into a rectangular baking pan.
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🍏 The Ingredients

By combining a tender, buttery dough with three distinct, scratch-made fruit fillings and a decadent glaze, we’ve created a treat that celebrates the very best of classic Southern baking. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Southern Fried Fruit Pies on a grey wooden background including peaches, apples, cherries, flour, butter, an egg, sugar, cornstarch, lemon juice, water, and spices.

📝 Ingredient Notes and Substitutions

  • The Fruit: While fresh is always best—especially freestone peaches for easy pitting—you can easily use high-quality frozen fruit (thawed and drained) if your favorites aren’t currently in season.
  • Apples: We recommend Granny Smith for their tartness and ability to hold their shape, but Honeycrisp or Braeburn are excellent alternatives if you prefer a slightly sweeter filling.
  • Butter: Your butter must be ice-cold when making the dough to ensure a flaky crust; if you are in a pinch, you can substitute a portion of the butter with vegetable shortening for an even sturdier pastry.
  • Almond Extract: This is the “secret ingredient” that makes the cherry filling pop, but if you have a nut allergy, feel free to omit it or replace it with additional vanilla extract.
  • Vegetable Oil: We recommend using a neutral oil with a high smoke point for frying; canola or peanut oil are also great options to ensure the pies get that signature golden-brown crunch without any burnt flavor.Heavy Cream: For the glaze, you can substitute the heavy cream with whole milk or half-and-half, though you may need to add a little extra powdered sugar to maintain a thick, drizzlable consistency.
  • Cornstarch Slurry: This is essential for thickening the juices; if you don’t have cornstarch, arrowroot powder works as a 1:1 replacement to keep your fillings from being runny.

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

📌 Tips and Tricks for Perfect Fried Pies

  • Keep the Dough Cold: For the flakiest crust possible, make sure your butter and water are ice-cold. If the dough starts to feel soft or sticky while you are rolling it out, pop it back in the fridge for 15 minutes to firm up the fats.
  • Cool the Fillings Completely: Never put warm filling onto raw dough, as it will melt the butter and cause the pastry to tear. Prepare your fruit fillings in advance and let them reach room temperature (or chill them in the fridge) before assembling.
  • Don’t Overfill: It’s tempting to pile in the fruit, but less is more here. Leaving a clean half-inch border around the edge ensures you can get a tight seal, which prevents the pies from bursting open in the fryer.
  • Master the Seal: Use the tines of a fork to firmly crimp the edges of the pies. For extra “insurance,” you can lightly dab the inner edge of the dough with a little water or egg wash before folding to act as a glue.
  • Monitor Your Oil Temp: Use a deep-fry thermometer to keep your oil steady at 350°F. If the oil is too hot, the outside will burn before the dough is cooked through; if it’s too cool, the pies will soak up the oil and become greasy.
  • Fry in Batches: Resist the urge to crowd the pan! Frying only two or three pies at a time prevents the oil temperature from dropping and ensures each pie has enough room to get perfectly golden and crisp.

👩🏼‍🍳 How to Make Fruit Pie Fillings and Dough

A person using a wooden spoon to stir a cherry fruit pie filling in a silver saucepan on a gas stove.
  1. Step 1: Combine all of the filling ingredients (except the cornstarch slurry) in a saucepan over medium heat. Cook, stirring often, for about 4 to 5 minutes.
A person pouring a cornstarch slurry from a small glass bowl into a saucepan that is filled with a simmering peach fruit pie filling on a gas stove.
  1. Step 2: Combine the cornstarch with cool water in a small bowl, and then stir it into the fruit until thickened, usually about 1 minute.
A person holding a large white ramekin in one hand filled with an apple filling and using his other hand to open the door of a refrigerator.
  1. Step 3: Transfer to a bowl and let cool completely (placing in the fridge helps to expedite this).
A person dumping chilled cubed butter into a food processor that is filled with all-purpose flour mixed with salt and sugar.
  1. Step 4: In your food processor, blend the flour, sugar, and salt. Add the chilled cubed butter and pulse about 10 times.
A person pouring an egg and water mixture from a small measuring cup through the tube of a food processor into bowl that is filled with a flour mixture that is being pulsed into dough.
  1. Step 5: Combine the cold water, egg, and vanilla extract in a measuring cup. Slowly pour the mixture through the tube into the food processor, pulsing continuously until a rough dough begins to form (you may need to add another splash of water).
A person using the palms of his hands to knead fruit pie dough on a black marble surface that has been floured all over the surface.
  1. Step 6: Turn the dough onto a floured surface and knead with the palm of your hands until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Expert Tip: Don’t Waste a Drop! 

If you find yourself with leftover fruit filling, consider it a delicious bonus rather than a “leftover.” These scratch-made mixtures are incredible when spooned over a big bowl of vanilla bean ice cream, swirled into morning yogurt, or served as a decadent topping for a stack of warm pancakes or waffles. You can even store them in an airtight container in the fridge for up to a week!

👨‍🍳 How to Make Fried Fruit Pies

A person using a small lid of a cooking pot to cut a circle of dough from a rolled out diameter of pie dough on a floured surface.
  1. Step 1: Roll the dough out to ⅛-inch thickness. Use a round lid (5 inches) to cut circles from the dough. Roll scraps out and cut out more rounds. You should have 10 discs of dough.
A person using a tablespoon to transfer an apple fruit pie filling onto a circular piece of pie dough on a wooden cutting board.
  1. Step 2: Place a couple of fruit fillings in the center of each cut-out circular piece of dough.
A person using the ends of a fork to crimp the edges of an uncooked fruit pie on a wooden cutting board.
  1. Step 3: Wet the edge of the dough with water, bring one side over to meet the other, and then crimp the dough together with a fork. Continue with the remaining discs of dough.
A person using a metal slotted spatula to raise a freshly Southern fried fruit pie from a skillet that is filled with hot oil.
  1. Step 4: Working in batches, fry the pies until they are golden brown. Let them drain on a baking rack of a cookie sheet.
A person using a small whisk to combine powder sugar with heavy cream and vanilla extract to create a glaze.
  1. Step 5: In a small bowl, whisk the powder sugar with the heavy cream and vanilla extract.
A person using a spoon to drizzle a sugar glaze over the top of a Southern fried fruit pie that is resting next to more pies on a baking rack.
  1. Step 6: Drizzle the glaze over the tops of the fried pies (after about 5 minutes).

🍽️ How to Serve

  • Serve Them Warm: These pies are at their absolute peak when served warm, shortly after frying and glazing. This ensures the crust is at its maximum crunch while the fruit filling is gooey and fragrant.
  • Go “A La Mode”: For the ultimate Southern dessert experience, serve a warm pie with a generous scoop of old-fashioned homemade vanilla ice cream. The way the cold cream melts into the warm, glazed crust is truly spectacular.
  • The Perfect Pairing: These hand pies are rich and sweet, making them the perfect companion for a cup of strong, hot coffee or a tall, ice-cold glass of milk.
  • Create a Dessert Platter: Since you’re making three varieties, serve them all together on a large wooden board or platter. It makes for a stunning presentation at a potluck or family gathering and allows guests to sample every flavor.
  • Handheld or Plated: While these are technically “hand pies” designed to be eaten on the go, serving them on a small plate with a fork and a dollop of fresh whipped cream turns them into an elegant, sit-down dessert.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Southern Fried Fruit Pies ahead of time?

Absolutely. You can assemble them and keep them in the refrigerator for a few hours before frying, or even freeze them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag and cook them directly from frozen, just adding a minute or two to the frying time.

What is the best way to reheat Southern Fried Fruit Pies?

To bring back that signature crunch, place them in a 350°F oven or an air fryer for about 5 minutes until warmed through. Avoid using the microwave, as it will make the pastry soft and lose its flaky texture.

Can Southern Fried Fruit Pies be baked instead of fried?

While the traditional deep-fry method gives the best results, you can brush the tops with an egg wash and bake them at 375°F for about 20 minutes or until golden brown. The result will be more like a handheld turnover, but still delicious.

How do I prevent Southern Fried Fruit Pies from leaking during cooking?

The key is to avoid overfilling and to ensure the edges are properly crimped. Dabbing a tiny bit of water or egg wash around the inner rim before folding helps create a tight seal, and chilling the dough before it hits the hot oil ensures the pastry stays intact.

An open cherry filled Southern fried fruit pie that reveals the fruit inside and the two halves are resting on a whole fruit pie.

🍒 More Classic Fruit Desserts

Ready to make the best fruit pies this side of South 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 large baking sheet lined with crumpled brown paper and topped with rows of Southern Fried Fruit Pies surrounded by fruit fillings including cherry, apple, and peach.
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5 from 1 vote

Old-Fashioned Southern Fried Fruit Pies (3 Ways!)

These Southern Fried Fruit Pies are the ultimate nostalgic comfort food, featuring a flaky, buttery crust and three mouthwatering fillings: spiced apple, juicy peach, and tart cherry. Fried to golden perfection and finished with a sweet vanilla glaze, they are a true taste of home that will have everyone reaching for seconds.
Prep Time45 minutes
Cook Time20 minutes
Resting and Chill Time30 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American / Southern U.S
Servings: 6
Calories: 676kcal
Author: Kris Longwell

Equipment

  • Food processor
  • Sturdy skillet for frying

Ingredients

Apple Filling

  • 2 cups apples Granny Smith, peeled and finely diced
  • ¼ cup brown sugar dark
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch dissolved in 1 tablespoon of water

Peach Filling

  • 2 cups peaches peeled, pitted, and diced
  • ¼ cup granulated sugar
  • ½ teaspoon ground ginger
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch dissolved in 1 tablespoon of water

Cherry Filling

  • 2 cups fresh cherries bing, pitted and halved
  • ¼ cup granulated sugar
  • 2 teaspoon lemon juice
  • 1 teaspoon almond extract
  • 1 tablespoon cornstarch dissolved in 1 tablespoon of water

Fruit Pie Dough

  • 3 cup all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter cubed, and chilled in the fridge or freezer
  • 1 large egg
  • ½ cup water ice-cold, plus 1 to 2 tablespoon more if needed
  • 1 teaspoon vanilla extract
  • vegetable oil for frying

Sweet Glaze

  • 1 cup powdered sugar
  • 3 tablespoon heavy cream or whole milk
  • 1 teaspoon vanilla extract

Instructions

Make the Apple Filling

  • Add the apples, brown sugar, butter, cinnamon, and lemon juice to a saucepan and simmer over medium heat for about 4 to 5 minutes.
    2 cups apples, ¼ cup brown sugar, 1 tablespoon unsalted butter, 1 teaspoon ground cinnamon, 1 teaspoon lemon juice
  • Combine the cornstarch with the water (1 tbsp) and stir until dissolved. Stir in the cornstarch slurry to the apple mixture and cook for about 1 minute until thickened. Remove from the heat and transfer to a bowl to cool completely.
    1 tablespoon cornstarch

Make the Peach Filling

  • Add the peaches, sugar, ginger, and lemon juice to a saucepan and simmer over medium heat for about 4 to 5 minutes.
    2 cups peaches, ¼ cup granulated sugar, ½ teaspoon ground ginger, 1 teaspoon lemon juice
  • Combine the cornstarch with the water (1 tbsp) and stir until dissolved. Stir in the cornstarch slurry to the peach mixture and cook for about 1 minute until thickened. Remove from the heat and transfer to a bowl to cool completely.
    1 tablespoon cornstarch

Make the Cherry Filling

  • Add the cherries, sugar, lemon juice, and almond extract to a saucepan and simmer over medium heat for about 4 to 5 minutes.
    2 cups fresh cherries, ¼ cup granulated sugar, 2 teaspoon lemon juice, 1 teaspoon almond extract
  • Combine the cornstarch with the water (1 tbsp) and stir until dissolved. Stir in the cornstarch slurry to the cherry mixture and cook for about 1 minute until thickened. Remove from the heat and transfer to a bowl to cool completely.
    1 tablespoon cornstarch

Make the Fried Pie Dough

  • In a food processor, pulse the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
    3 cup all-purpose flour, 2 tablespoon granulated sugar, 1 teaspoon salt, ½ cup unsalted butter
  • In a small bowl or measuring cup, whisk the egg, ice water, and vanilla together.
    1 large egg, ½ cup water, 1 teaspoon vanilla extract
  • Slowly pour the liquid into the food processor while pulsing. Continue pulsing until the dough just starts to come together. Add 1 to 2 tablespoon of water more if the mixture is too dry. It will be somewhat crumbly; this is okay.
  • Turn the dough onto a flour surface and knead for 1 to 2 minutes to form a smooth dough. Form the dough into a disc and wrap in plastic wrap. Chill for at least 30 minutes.

Make the Fried Fruit Pies

  • On a floured surface, roll the dough to ⅛-inch thickness. Use a 5-inch circle cutter (or a lid to a pot or small bowl) to cut out circles. Pull together dough scraps and roll them out to cut out more circles. You should get 10 to 11 circles.
  • Place 2 tablespoons of cooled filling in the center of each circle. Lightly moisten the edges with water, fold the dough over to create a half-moon, and press firmly to seal. Use a fork to crimp the edges tightly.
  • Fill a heavy skillet (ie, cast-iron or Dutch oven) with 1 inch of vegetable oil. Heat the oil to 350°F. Fry the pies 2 to 3 at a time, flipping from side to side occasionally, until deeply golden brown. Remove from the oil and place on a wire rack over paper towels in a baking pan. Continue with the remaining pies.
    vegetable oil
  • Meanwhile, whisk the powder sugar, cream (or milk), and vanilla together until smooth. While the pies are still warm, drizzle the glaze over them. Serve the pies warm or at room temperature.
    1 cup powdered sugar, 3 tablespoon heavy cream, 1 teaspoon vanilla extract

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • onus Filling: If you decide to make all three fruit fillings (Apple, Peach, and Cherry), please note that you will have plenty of delicious leftovers! These fillings double as incredible preserves—try them swirled into yogurt, spooned over vanilla ice cream, or spread generously on hot buttered toast and English muffins the next morning.
  • Keep it Chilled: For the flakiest crust possible, make sure your pie dough stays nice and cold. If the dough starts to feel a little too soft while you’re filling the pies, just pop it back in the refrigerator for about 15 minutes before frying.
  • The Perfect Seal: To prevent any “filling blowouts” in the fryer, be sure to crimp the edges firmly with a fork. You can even use a tiny bit of water or egg wash on the rim to ensure a tight seal.
  • Oil Temperature is Key: Use a candy or deep-fry thermometer to keep your oil right at 350°F (175°C). If the oil is too hot, the outside will brown before the dough is cooked through; if it’s too low, the pies will absorb too much oil and become greasy.
  • The Finishing Touch: These pies are best served warm! For that classic touch, give them a generous dusting of powdered sugar or a roll in cinnamon sugar immediately after they come out of the fryer.

Nutrition

Calories: 676kcal | Carbohydrates: 113g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 417mg | Potassium: 221mg | Fiber: 4g | Sugar: 58g | Vitamin A: 877IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 3mg

Crispy Homemade Tater Tots

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Forget the frozen bag and discover how easy it is to make crispy, golden homemade tater tots right in your own kitchen. By using a simple parboiling technique, you’ll achieve that perfect fluffy interior and crunchy exterior that puts the store-bought version to shame.

An overhead view a basket lined with a red and white checkered paper and filled with crispy homemade tater tots with a small vessel of ketchup nearby.
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🥔 The Ingredients

This recipe uses a handful of common pantry staples and fresh produce to create a perfectly seasoned, savory snack that rivals any restaurant version. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for homemade tater tots on a grey wooden background including Russet potatoes, vegetable oil, flour, and seasonings.

📝 Ingredient Notes and Substitutions

  • Russet Potatoes: These are the gold standard for tater tots because their high starch content creates the perfect fluffy interior and extra-crispy exterior; while Yukon Golds can work, they will result in a waxier, softer texture.
  • All-Purpose Flour: This acts as the essential binder to keep your tots from falling apart in the oil; for a gluten-free alternative, you can easily swap this for cornstarch or a 1-to-1 gluten-free flour blend.
  • Smoked Paprika: This provides a beautiful golden color and a subtle depth of flavor, but you can substitute it with regular sweet paprika or add a pinch of cayenne pepper if you want a spicy kick.
  • Vegetable Oil: Any neutral oil with a high smoke point—such as canola, peanut, or grapeseed oil—is ideal for frying to ensure the tots get crispy without the oil burning.
  • Seasonings: While garlic and onion powder provide a classic savory taste, feel free to experiment by adding dried herbs like parsley or even a dusting of Parmesan cheese after frying.

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

🔥 Tips and Tricks for Perfect Tater Tots

  • Chill Before Grating: After parboiling, let the potatoes cool completely or add them to an ice bath; cold potatoes are much firmer and easier to grate into those distinct, classic shards.
  • Don’t Overwork the Mixture: When mixing the grated potatoes with the flour and spices, use a light hand; over-mixing can release too much starch and make the interior of your tots gummy instead of fluffy.
  • Maintain Oil Temperature: Use a kitchen thermometer to keep your oil at a steady 350°F to 365°F; if the oil is too cool, the tots will absorb too much grease, and if it’s too hot, the outsides will burn before the insides are heated through.
  • Fry in Small Batches: Avoid crowding the pan, as adding too many tots at once will cause the oil temperature to drop rapidly, leading to soggy rather than crispy results.
  • The “Flash Freeze” Method: If you have time, place your shaped (but uncooked) tots on a baking sheet in the freezer for 15–20 minutes before frying; this helps them hold their shape perfectly once they hit the hot oil.
  • Drain on a Wire Rack: Instead of piling fried tots on a paper towel where they can steam and lose their crunch, drain them on a wire cooling rack set over a baking sheet to allow air to circulate.

👩🏼‍🍳 How to Make Homemade Tater Tots

A person pouring cool water from a large glass measuring cup into a pot on a gas stove that is filled with three large peeled russet potatoes.
  1. Step 1: Peel the potatoes, place them in a pot, and cover with cool water. Bring to a boil, lower the heat, and simmer for 7 minutes. Drain and let cool.
A person grating a par-boiled peeled russet potato on a box grater on a wooden cutting board.
  1. Step 2: Grate the cooled potatoes on a box grater.
A person wringing a white cloth that if filled with grated par-boiled potatoes over a glass bowl.
  1. Step 3: Place the shredded potatoes in a cloth and wring out any excess water (there may not be much/any water to wring out). But this is an important step to ensure crispy tots.
A person using both of his hands to mix shredded par-boiled Russet potatoes in a glass bowl with seasonings.
  1. Step 4: Place the potatoes in a bowl with the flour and seasonings. Use your fingers to toss everything together until the potatoes are coated and the mixture feels slightly tacky.
A person holding a white dinner plate that is filled with formed homemade tater tots before they have been fried.
  1. Step 5: Form the tots in the palm of your hand (about 1 heaping tbsp) and place them on a plate or platter. Heat your oil to 350°F.
A person using a metal slotted spatula to raise two fried homemade tater tots out of a cast-iron skillet that is filled with hot oil and other tater tots frying in the oil.
  1. Step 6: Fry in batches until the tots are a deep golden brown. Drain on a baking rack in a baking pan.

🍽️ How to Serve

  • The Classic Dip Trio: You can’t go wrong with the essentials—serve your tots with bowls of ketchup, yellow mustard, or a creamy buttermilk ranch for a nostalgic snack.
  • Go Gourmet with Aioli: Elevate your homemade tots by pairing them with a zesty garlic basil aioli, chimichurri mayo, or even a truffle-infused dipping sauce for a more sophisticated appetizer.
  • Make “Totchos”: Turn your tots into a full meal by loading them up nacho-style with melted cheddar cheese, crispy bacon bits, pickled jalapeños, and a dollop of sour cream.
  • The Ultimate Burger Side: Swap out standard French fries and serve these alongside a juicy cheeseburger, BBQ sliders, or a classic BLT sandwich.
  • Breakfast Style: Use these as a crispy alternative to hash browns by serving them alongside scrambled eggs and bacon, or tucking them inside a hearty breakfast taco.
  • Fresh Herb Garnish: For a beautiful presentation and a burst of freshness, toss the hot tots with a little extra sea salt and freshly chopped parsley or chives immediately after frying.

🙋🏽‍♂️ Frequently Asked Questions

Can I bake these Homemade Tater Tots instead of frying them?

Yes, simply arrange them on a parchment-lined baking sheet and cook at 425°F for about 20–25 minutes, flipping halfway through until they reach a golden brown color.

How should I store leftover Homemade Tater Tots?

Place any remaining pieces in an airtight container in the refrigerator for up to three days, then reheat them in an oven or air fryer to restore their signature crunch.

Can I freeze Homemade Tater Tots to cook later?

Absolutely! Arrange the uncooked cylinders on a tray to harden, then transfer them to a freezer-safe bag where they will stay fresh for up to three months.

Why are my Homemade Tater Tots falling apart during frying?

This usually happens if the potatoes were overcooked during the initial simmer or if there wasn’t enough flour used to bind the shredded bits together.

A person holding two halves of a homemade tater tot that has been split in half revealing the soft shreds of potato on the inside of the crispy tater tot.

🍟 More Classic Sides

Ready to make tater tots that will rival any restaurant 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 overhead view a basket lined with a red and white checkered paper and filled with crispy homemade tater tots with a small vessel of ketchup nearby.
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Crispy Homemade Tater Tots

Skip the freezer aisle and treat yourself to these incredibly crispy, golden-brown tater tots made from scratch. Using a simple parboiling and grating technique, these perfectly seasoned bites deliver a fluffy interior and a satisfying crunch that far surpasses the store-bought version.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer or Side
Cuisine: American
Servings: 8
Calories: 324kcal
Author: Kris Longwell

Equipment

  • Pot for par-boiling potatoes
  • A sturdy skillet for frying

Ingredients

  • 3 large Russet potatoes about 2 lbs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • vegetable oil for frying

Instructions

  • Peel the potatoes and place them in a large pot. Cover them with cool tap water. Bring to a boil, and then lower the heat. Simmer for 6 minutes. Remove from the water and let them cool (an ice bath helps to expedite this).
    3 large Russet potatoes
  • Using the large holes of a box grater, grate the parboiled potatoes onto a cutting board. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (you may not see any water released, but that's okay). Transfer the potatoes to a large bowl.
  • Add the flour, onion powder, garlic powder, smoked paprika, salt, and pepper. Use your hands to gently toss everything together until the potatoes are evenly coated and the mixture feels slightly tacky.
    1 tablespoon all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Meanwhile, add enough oil to a sturdy skillet so that it reaches no more than halfway up the side of the pan (usually about 1 to 2 inches). Heat the oil to 350°F.
    vegetable oil
  • Scoop about 1 to 1½ tablespoons of the mixture and gently compress it in your palm into a cylinder (the classic tot shape). Don't over-compact them!
  • Working in batches, fry the tots for 3 – 5 minutes until they are a deep golden brown (increase the oil once the tots go in because they will cause the temperature to drop). Remove with a slotted spoon and place on a wire rack. Hit them with a little extra salt while they are still hot. Repeat with the remaining tots. Serve hot!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Fry in Batches: For the best results, do not overcrowd the tots in the oil; frying too many at once will cause the oil temperature to drop, meaning they won’t cook evenly and may become greasy.
  • Oil Safety: Never overfill your pot with oil, as it can bubble up and potentially spill over during the frying process when the potatoes are added. Aim to fill the pot no more than halfway.
  • Season Immediately: Be sure to sprinkle the tots with a little extra salt the moment they come out of the fryer; the seasoning sticks much better while they are still hot and glistening.
  • Potato Choice: Stick with Russet potatoes for this recipe. Their high starch content is essential for getting that light, fluffy interior and the signature “shredded” look.
  • Reheating: If you have leftovers, avoid the microwave! Reheat them in an air fryer or a 400°F oven for a few minutes to restore their original crispiness.

Nutrition

Calories: 324kcal | Carbohydrates: 26g | Protein: 3g | Fat: 0.1g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 3g | Sodium: 298mg | Potassium: 590mg | Fiber: 2g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

The Best Creamy Shrimp Enchiladas

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These Creamy Shrimp Enchiladas are the ultimate indulgence, featuring tender sautéed shrimp tucked into corn tortillas and drenched in a rich, green chile cream sauce. Baked until the Monterey Jack cheese is golden and bubbly, this recipe delivers restaurant-quality flavor straight to your kitchen table.

A close-up view of a white 9" by 13" baking dish filled with a line of creamy shrimp enchiladas topped with chopped cilantro and scallions.
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🍤 The Ingredients

This recipe brings together fresh aromatics, succulent seafood, and a decadent blend of dairy staples and warm spices to create a truly layered and comforting flavor profile. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Creamy Shrimp Enchiladas on a grey wooden background including raw shrimp, onions, bell pepper, scallions, lime, green chiles, cream, sour cream, butter, corn tortillas, and seasonings.

📝 Ingredient Notes and Substitutions

  • Shrimp: Medium-sized shrimp (41/50 count) are ideal because they fit perfectly inside the tortillas. If using frozen shrimp, ensure they are completely thawed and patted dry with paper towels to prevent excess water from thinning out your sauce.
  • Monterey Jack: This is the preferred choice for its superior melting point and mild flavor, but you can easily swap in Pepper Jack for more heat or Oaxaca cheese for a traditional Mexican stretch.
  • Heavy Cream & Sour Cream: These provide the signature “Suizas” richness; however, if you want to lighten the dish slightly, you can substitute the sour cream with plain Greek yogurt for a similar tang.
  • Corn Tortillas: While flour tortillas can be used, corn tortillas are recommended for their sturdy texture and nutty flavor, which holds up much better under the heavy cream sauce.
  • Heat Level: This recipe is customizable; leave the seeds in the jalapeño and increase the cayenne for a spicy kick, or omit them entirely for a mild, family-friendly version that focuses on the savory cumin and oregano.

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

🔥 Tips and Tricks for Perfect Shrimp Enchiladas

  • Don’t Overcook the Shrimp: Pull the shrimp off the stove the moment they turn pink and opaque. Since they will spend another 15 minutes in a hot oven, “under-cooking” them slightly during the sauté phase ensures they stay tender and succulent rather than becoming rubbery.
  • The “Flash Fry” is Essential: Briefly dipping the corn tortillas in hot oil isn’t just for flavor—it creates a light barrier that prevents the tortillas from absorbing too much liquid and turning into mush under the heavy cream sauce.
  • Grate Your Own Cheese: For the ultimate gooey melt, buy Monterey Jack in a block and grate it yourself. Pre-shredded bagged cheese is coated in cellulose (an anti-clumping agent), which can prevent it from melting into a perfectly smooth, velvety sauce.
  • Prevent Sauce Curdling: When it’s time to whisk in the sour cream, lower the heat or remove the pan from the burner entirely. High heat can cause sour cream to “break” or curdle, which won’t affect the taste but will change the smooth texture of your sauce.
  • Brighten the Finish: Because this dish is very rich and cheesy, a hit of acidity at the very end is key. Don’t skip the fresh lime wedges; a squeeze of juice right before eating cuts through the cream and makes all the spices pop.
  • Let it Rest: Allow the enchiladas to sit for about 5 to 10 minutes after pulling them out of the oven. This helps the sauce set slightly, making it much easier to lift out of the pan without falling apart.

👩🏼‍🍳 How to Make Creamy Shrimp Enchiladas

A person transferring minced garlic from a small bowl into a large skillet filled with sautéed onions and green bell peppers over a gas stove.
  1. Step 1: Sauté the onion, bell pepper, and jalapeño (if using) in 2 tablespoon of the butter over medium heat until softened. Stir in the garlic and cook for another 30 seconds.
A person pouring heavy cream into a large skillet that is filled with sautéed peppers, onions, and seasonings.
  1. Step 2: Add the salt, pepper, cumin, oregano, cayenne (if using), and heavy cream. Bring to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally.
A person pouring shredded Monterey Jack cheese from a glass bowl into a skillet that is filled with a creamy white enchilada sauce.
  1. Step 3: Stir in the sour cream, cheese (1 cup), and the lime juice. Stir until the cheese is melted. Set aside.
A person pouring a creamy enchilada sauce into a skillet that is filled with pink sautéed shrimp that have been seasoned with salt, pepper, cumin, and chopped scallions.
  1. Step 4: In another skillet over medium heat, melt the butter (2 tbsp) and add the shrimp, salt, pepper, cumin, oregano, cayenne (if using), and scallions. Sauté until the shrimp are curled and pink. Stir in ¼ cup of the sauce.
A person placing a corn tortilla into a small steel skillet that has a thin layer of hot oil in the bottom of it on a gas stove.
  1. Step 5: In a small skillet, heat about 1 tablespoon of vegetable oil over medium heat. Quickly pass a tortilla through oil, flip, then drain on paper towels. Continue with remaining tortillas, adding oil as needed.
a person using a serving spoon to place cooked seasoned shrimp into the center of a softened corn tortilla that is resting on a creamy enchilada sauce in a baking dish.
  1. Step 6: Add a thin layer of the sauce across the bottom of a 9×13″ baking dish. Place a softened tortilla in the dish, and add a layer of the sautéed shrimp. Roll the tortilla up, and place it seam-side down in the dish. Repeat until the dish is full.
A person sprinkling shredded Monterey Jack cheese over the top of a line of Creamy Shrimp Enchiladas in a baking dish.
  1. Step 7: Spread the remaining sauce over the top and then add 1 cup (or more) of the cheese across the top of the enchiladas.
A person wearing oven mitts holding a baking dish that has just been removed from the oven and is filled with bubbling Creamy Shrimp Enchiladas.
  1. Step 8: Bake at 350°F for 15 to 20 minutes, or until the cheese is melted and bubbly. Let rest for 5 minutes, then garnish with chopped cilantro and extra chopped scallions.

Expert Tip: The Quick-Softening Hack

If you’re in a rush and want to skip the stovetop frying, stack your tortillas and wrap them tightly in a damp paper towel, then microwave them for 45–60 seconds until they are steaming and pliable. To help them mimic the texture of the traditional method and prevent them from getting soggy, give each side a very light mist of non-stick cooking spray or a quick brush of oil before rolling; this creates a quick moisture barrier without the mess of a frying pan.

🍽️ How To Serve

  • Garnish with Freshness: Top each plate with a generous sprinkle of freshly chopped cilantro and a few lime wedges. A squeeze of fresh lime juice right before eating is essential for cutting through the richness of the cream sauce.
  • Add Cool Toppings: Sliced avocado or a scoop of homemade guacamole adds a buttery texture that complements the shrimp beautifully. For an extra kick, you can also add a few slices of fresh or pickled jalapeños.
  • Balance with Light Sides: Because this dish is quite decadent, it pairs perfectly with a side of cilantro lime rice, a simple Mexican street corn salad (elote), or a crisp green salad with a citrus vinaigrette.
  • Serve While Bubbling: For the best experience, serve these enchiladas immediately while the cheese is hot and stretchy. Use a wide spatula to lift two or three rolls at a time to ensure they stay intact from the pan to the plate.

🙋🏽‍♂️ Frequently Asked Questions

Can I make Creamy Shrimp Enchiladas ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Keep the sauce and the rolled tortillas separate in the refrigerator, then pour the liquid over the top just before sliding the pan into the oven to ensure the base doesn’t get soggy.

Can I use frozen shrimp for these Creamy Shrimp Enchiladas?

Absolutely! Just make sure they are fully thawed and patted dry with a paper towel before sautéing. Removing excess moisture is crucial so the filling doesn’t become watery during the baking process.

Can I use flour tortillas instead of corn for Creamy Shrimp Enchiladas?

While traditional recipes call for corn, you can certainly use the flour variety if you prefer. Just be aware that they tend to absorb more moisture, so the final texture will be much softer and more “doughy” than the original version.

How do I store and reheat leftover Creamy Shrimp Enchiladas?

Place any remaining portions in an airtight container and keep them in the fridge for up to three days. For the best results, reheat them in the oven at 350°F until warmed through, as this helps maintain the integrity of the sauce better than a microwave.

A white dinner plate filled with two creamy shrimp enchiladas that show the pink shrimp inside the rolled corn tortillas and topped with a creamy sauce and garnished with two sliced of jalapeños.

💃🏻 More Amazing Enchilada Recipes

Ready to make the best enchiladas this side of Mexico? 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 white dinner plate filled with two creamy shrimp enchiladas that show the pink shrimp inside the rolled corn tortillas and topped with a creamy sauce and garnished with two sliced of jalapeños.
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5 from 1 vote

The Best Creamy Shrimp Enchiladas

Succulent shrimp and zesty green chiles are wrapped in corn tortillas and smothered in a velvety, cheese-infused cream sauce. Baked until golden and bubbly, these decadent enchiladas offer a restaurant-quality experience that perfectly balances rich, savory flavors with a hint of spice.
Prep Time20 minutes
Cook Time25 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Entree
Cuisine: Mexican / TexMex
Servings: 6
Calories: 659kcal
Author: Kris Longwell

Equipment

  • 3 skillets Or clean out each one as you go, and keep the components in a dish
  • 9"x13" baking dish

Ingredients

For the Cream Sauce

  • 2 tablespoon unsalted butter
  • 1 medium onion about 1 cup
  • 1 green bell pepper seeded and finely chopped
  • 7 oz can green chiles un-drained
  • 1 jalapeño seeded and finely chopped (optional)
  • 3 cloves garlic minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper more for extra spice (optional)
  • 1½ cups heavy cream
  • ½ cup sour cream
  • 2½ cups Monterey Jack cheese shredded, divided
  • 1 tablespoon lime juice from 1 lime

For the Shrimp Filling

  • 2 tablespoon unsalted butter
  • 1¼ lb shrimp medium, peeled, deveined, and tails removed
  • 3 scallions green onions, chopped (save some for garnish)
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional)

Assembly

  • vegetable oil for softening tortillas, about ¼ cup
  • 10-12 corn tortillas
  • 2 tablespoon cilantro chopped, for garnish
  • 1 avocado sliced, for serving (optional)
  • sliced jalapeños fresh or pickled, for serving (optional)
  • lime wedges for serving (optional)

Instructions

Prepare the Cream Sauce

  • In a large skillet over medium heat, melt the butter (2 tbsp). Add the onion, bell pepper, green chiles, and jalapeño (if using) and sauté, stirring often, until softened, about 4 to 5 minutes. Stir in the garlic and sauté for another 30 seconds.
    2 tablespoon unsalted butter, 1 medium onion, 1 green bell pepper, 7 oz can green chiles, 1 jalapeño, 3 cloves garlic
  • Stir in the salt, pepper, cumin, oregano, cayenne (if using), and heavy cream. Bring to a boil, lower the heat, and simmer for 10 minutes, stirring often.
    1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper, 1½ cups heavy cream
  • Stir in the sour cream, 1 cup of the shredded cheese, and the lime juice. Remove from the heat and stir until the cheese is melted. Set aside.
    ½ cup sour cream, 2½ cups Monterey Jack cheese, 1 tablespoon lime juice

Prepare the Shrimp Filling

  • In a separate saucepan or skillet, heat the butter over medium-high heat. Add the shrimp, scallions, salt, pepper, cumin, oregano, and cayenne (if using). Sauté, stirring often, until the shrimp are pink, curled, and cooked through, about 2 to 3 minutes. Don't overcook! Remove from the heat. Stir in ¼ cup of the prepared creamy sauce. Set aside.
    2 tablespoon unsalted butter, 1¼ lb shrimp, 3 scallions, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper

Soften the Tortillas

  • Heat a thin layer of vegetable oil in a small skillet over medium heat. Using tongs or a spatula, quickly place a tortilla in the hot oil, then carefully flip, and then transfer to a plate lined with paper towels to drain. Flip on the paper towels, and then place them on a separate plate. The tortillas only need about 1 to 2 seconds per side in the hot oil. Continue with other tortillas, adding more oil as needed.
    vegetable oil, 10-12 corn tortillas

Assemble and Bake

  • Preheat oven to 350°F (175°C).
  • Spoon a thin layer of the sauce over the bottom of your 9×13" baking dish.
  • Place a tortilla in the dish, and then place a layer of the shrimp filling down the middle of it. Roll it up, and place it seam-side down in the dish. Repeat until the dish is full.
  • Spoon the remaining sauce over the tops of the enchiladas, leaving a little of the tortillas uncovered at each end. Top with the remaining cheese.
  • Bake for 15 to 20 minutes, or until the cheese has melted and is bubbly.
  • Remove from the oven and let rest for 5 minutes. Top with chopped cilantro and extra chopped scallions. Serve hot with sliced avocados, jalapeños, and lime wedges, if desired.
    2 tablespoon cilantro, 1 avocado, sliced jalapeños, lime wedges

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Shrimp Tip: Sauté the shrimp just until they turn pink and are slightly underdone. They will finish cooking in the oven, and this prevents them from becoming rubbery.
  • Cheese Quality: For the best results, grate your Monterey Jack from a block. Pre-shredded cheeses are coated in potato starch to prevent clumping, which can result in a grainier sauce.
  • Prevent Curdling: When whisking the sour cream into the sauce, ensure the heat is on low, or the pan is removed from the burner. High heat can cause sour cream to break, affecting the velvety texture.
  • Tortilla Prep: Don’t skip the quick oil dip! This creates a barrier that keeps the corn tortillas from absorbing too much sauce and becoming mushy during the baking process.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain the best texture.

Nutrition

Calories: 659kcal | Carbohydrates: 32g | Protein: 18g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 786mg | Potassium: 471mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1884IU | Vitamin C: 30mg | Calcium: 470mg | Iron: 2mg

The Best Elevated Chicken Gloria (No Canned Soup!)

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This elevated Chicken Gloria swaps the canned soup for a luxurious Madeira cream sauce and melted Gruyère, making it the ultimate retro classic comfort food. Pair it with a crisp, light green salad and our easy skillet dinner rolls for a perfectly balanced family meal that everyone will be begging for again and again.

An overhead view of an Elevated Chicken Gloria topped with melty cheese and a creamy mushroom sauce all resting on a bed of cooked wild rice.
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🍶 The Ingredients

This recipe brings together a harmonious blend of earthy aromatics, rich dairy, and a sophisticated splash of fortified wine to transform simple pantry staples into a truly luxurious and deeply flavorful meal. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for chicken Gloria recipe on a grey wooden background including raw chicken breast, sliced mushrooms, shallots, Sherry wine, garlic, flour, butter, shredded cheese, chicken stock, oil, herbs and seasonings.

📝 Ingredient Notes and Substitutions

  • Chicken Breasts: We recommend pounding the chicken to an even ½-inch thickness; this ensures the meat stays juicy and cooks at the same rate. You can substitute with boneless, skinless chicken thighs, though they may require an extra 5 minutes of baking time.
  • Madeira or Sherry: This is the “soul” of the sauce. Use a dry Madeira (like Rainwater or Sercial) or a dry Sherry (like Amontillado). If you prefer not to use alcohol, you can substitute it with an equal amount of chicken stock plus a teaspoon of balsamic vinegar for acidity.
  • Baby Bella Mushrooms: Also known as Cremini, these offer a deeper, earthier flavor than white button mushrooms. For an even more “Loon-level” dish, try a mix of wild mushrooms like Shiitake or Chanterelle.
  • Gruyère Cheese: This is the gold standard for melting; it’s nutty, creamy, and sophisticated. If you can’t find it, a high-quality Swiss, Emmental, or even a sharp Provolone will work beautifully.
  • Heavy Cream: This creates the velvety texture the dish is known for. We don’t recommend substituting with milk, as it may curdle with the wine and won’t thicken properly. Half-and-half can be used in a pinch, but the sauce will be less decadent.
  • Smoked Paprika: This provides a beautiful golden hue to the chicken and a subtle “woodsy” undertone. If you prefer no smokiness, standard sweet Spanish paprika is a perfect 1:1 substitute.
  • Shallots and Garlic: Shallots provide a more delicate, onion-like sweetness that complements the wine perfectly. If you only have red or yellow onion on hand, just be sure to mince it very finely.

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

🔥 Tips and Tricks for Perfect Chicken Gloria

Perfectly Sized Cutlets: We recommend slicing your chicken breasts in half horizontally to create uniform cutlets. This results in a perfect medium thickness—not too bulky, but not paper-thin—which ensures the meat stays incredibly juicy while cooking.

Scrape Up the “Fond”: After you pour in the Madeira, use your wooden spoon to aggressively scrape the bottom of the pan. Those little brown bits (called the fond) left over from searing the chicken and mushrooms are concentrated flavor “gold” that will make your sauce taste professional.

The Broiler is Your Friend: While the oven does the cooking, the broiler provides the “Loon” finish. If your cheese isn’t perfectly golden and bubbly after 20 minutes, pop it under the broiler for 60–90 seconds. Just stay close—it can go from perfect to burnt very quickly!

Use Freshly Grated Cheese: Pre-shredded cheese in a bag is coated in potato starch to keep it from clumping, which can result in a grainy sauce. For that iconic, silky-smooth cheese pull, buy a block of Gruyère and grate it yourself.

👩🏼‍🍳 How to Make Elevated Chicken Gloria

A person dredging a thin boneless chicken cutlet through seasoned flour on an oval platter.
  1. Step 1: Combine the flour with the salt, pepper, and paprika. Season the cutlets with salt and pepper, and then dredge them through the flour. Set aside.
A person searing four floured, seasoned chicken breast in simmering oil and butter in a large stainless steel skillet on a gas stove.
  1. Step 2: Heat the oil and 2 tablespoon of the butter in a large skillet over medium heat. Add the cutlets and sauté until browned all over, about 4 to 5 minutes per side. Remove from the pan.
A person transferring chopped shallots from a small bowl into a large skillet that is filled with sautéed baby bella sliced mushrooms on a gas stove.
  1. Step 3: Add another 2 tablespoon of butter to the pan and then sauté the mushrooms until soft, about 4 minutes. Stir in the shallots and garlic and sauté for another minute.
A person pouring all-purpose flour into a skillet that is filled with sautéed sliced mushrooms and shallots.
  1. Step 4: Add the flour (3 tbsp) and cook, stirring often, for about 1 minute.
A person pouring Madeira wine from a small glass carafe into a skillet filled with sautéed mushrooms and shallots that have been cooked with flour.
  1. Step 5: Add the Madeira (or Sherry) and simmer until reduced and almost evaporated (about 2 to 3 minutes).
A person pouring heavy cream from a small milk bottle into a skillet that is filled with a creamy brown sauce and sautéed mushrooms.
  1. Step 6: Whisk in the chicken stock, heavy cream, thyme, salt, and pepper. Stir until slightly thickened, about 3 to 4 minutes.
A person placing shredded Gruyere cheese over seared chicken cutlets that have been nestled into a creamy brown sauce in a large stainless steel skillet.
  1. Step 7: Nestle the chicken into the sauce in the skillet, spoon a little sauce over each cutlet, and then top with a mound of grated cheese. Bake at 375°F for about 15 minutes. Turn on the broiler for the last 2 minutes, if desired.
A person sprinkling chopped Italian parsley over the top of a freshly baked chicken Gloria with melty cheese, sautéed mushrooms, and chicken in a sauce all in a steel skillet.
  1. Step 8: Carefully remove from the oven, garnish with chopped Italian parsley, and serve at once.

Expert Tip: Choosing an Oven-Safe Pan

For a 15-minute bake at 375°F, your best bets are cast iron, stainless steel, or carbon steel pans, as these are built to withstand high heat. Always check the handles—if they are made of the same metal as the pan, you’re good to go, but avoid pans with plastic, silicone, or wooden handles unless they are specifically labeled as oven-safe to at least 400°F.

If you are ever in doubt about your skillet, simply transfer the chicken and sauce to a ceramic or glass 9×13 baking dish before adding the cheese and popping it in the oven!

🍽️ How to Serve

  • Soak Up the Sauce: This dish is all about that luxurious Madeira cream sauce. Serve the chicken over a bed of buttery mashed potatoes, fluffy rice, or wide egg noodles to ensure not a single drop of that “liquid gold” goes to waste.
  • Balance with Freshness: To cut through the richness of the cream and melted Gruyère, pair the meal with a crisp, light green salad tossed in a bright lemon vinaigrette. The acidity of the salad provides the perfect counterpoint to the savory sauce.
  • The Ultimate Sidekick: Our easy skillet dinner rolls are practically mandatory for this recipe! They are the perfect vessel for mopping up every last bit of sauce left on your plate.
  • The Finishing Touch: For a beautiful presentation, spoon a generous extra helping of the sautéed mushrooms and sauce over each cutlet once plated, and finish with a vibrant sprinkle of freshly chopped Italian parsley for a pop of color and freshness.

🙋🏽‍♂️ Frequently Asked Questions

Can I prepare Chicken Gloria ahead of time?

Certainly! You can sear the meat and prepare the sauce earlier in the day, then assemble everything in a baking dish and keep it in the refrigerator. Just remember to add about 5–10 minutes to the oven time since you’ll be starting from a cold temperature.

What is the best way to store leftovers of Chicken Gloria?

Place any remaining portions in an airtight container and keep them in the refrigerator for up to three days. When reheating, a splash of milk or chicken stock can help loosen the sauce and restore its creamy consistency.

Can I make Chicken Gloria without using any alcohol?

Yes, you can easily swap the wine for an equal amount of high-quality chicken stock. To mimic the complexity that the spirits provide, add a teaspoon of balsamic vinegar or a squeeze of fresh lemon juice to the sauce right before baking.

A person using a large spoon to drizzle a creamy mushroom sauce over the top of a seared chicken cutlet that is coated in melted cheese and is resting on a bed of wild rice in a shallow bowl.

😋 More Amazing Chicken Recipes

Ready to make the best chicken 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 bowl filled chicken Gloria with a mushroom sauce poured over the top and resting on a bed of cooked wild rice.
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5 from 1 vote

The Best Elevated Chicken Gloria

A sophisticated "glow-up" of the retro classic, this Chicken Gloria features tender cutlets nestled in a from-scratch Madeira mushroom cream sauce and topped with bubbly, melted Gruyère. It’s an elegant, one-pan wonder that’s perfect for entertaining or a cozy family dinner!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Kris Longwell

Equipment

  • 1 large (12-inch) skillet ovenproof: cast-iron, stainless steel, see NOTES

Ingredients

For the Chicken

  • 4 chicken breasts boneless, skinless, about ½-inch thick
  • salt and pepper
  • ½ cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter

For Finishing the Dish

  • 2 tablespoon unsalted butter
  • 12 oz baby Bella mushrooms sliced
  • salt and pepper
  • 1 medium shallot finely chopped
  • 3 cloves garlic minced
  • 3 tablespoon all-purpose flour
  • ½ cup Madeira wine or Sherry, see NOTES
  • 1½ cups chicken stock or broth
  • ½ cup heavy cream
  • 1 teaspoon dried thyme
  • 1 cup Gruyere cheese grated
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

Prep and Sear the Chicken

  • Season the chicken cutlets all over with salt and pepper.
    4 chicken breasts, salt and pepper
  • On a platter or a plate, mix the flour with the salt (1 tsp), pepper (1 tsp), and paprika (1 tsp). Dredge the cutlets (one at a time) through the flour until coated, shaking off excess flour.
    ½ cup all-purpose flour, 1 teaspoon smoked paprika
  • In a large oven-proof skillet, heat the oil and butter (2 tbsp) over medium heat. Add the cutlets to the pan and sear until browned on the bottom, about 4 to 5 minutes, then flip them over and sear for another 4 to 5 minutes. Remove from the skillet onto a plate and set aside.
    2 tablespoon olive oil, 2 tablespoon unsalted butter

Finish the Dish

  • Preheat your oven to 375°F.
  • Add two more tbsps of butter to the skillet over medium heat. Add the mushrooms and sauté, stirring often, until softened and starting to release their juices. Sprinkle a pinch of salt and pepper over the mushrooms. Stir in the shallots and garlic and cook for another minute, stirring often.
    2 tablespoon unsalted butter, 12 oz baby Bella mushrooms, salt and pepper, 1 medium shallot, 3 cloves garlic
  • Add the flour to the mushroom mixture and cook, stirring often, for one minute.
    3 tablespoon all-purpose flour
  • Pour in the wine and cook until reduced by at least half, about 3 minutes.
    ½ cup Madeira wine
  • Whisk in the chicken stock, cream, salt (1 tsp), pepper (1 tsp), and dried thyme. Cook, stirring often, until slightly thickened, about 3 to 4 minutes.
    1½ cups chicken stock, ½ cup heavy cream, 1 teaspoon dried thyme
  • Nestle the chicken cutlets into the sauce. Spoon some of the sauce over the cutlets and then top each one with the shredded Gruyere.
    1 cup Gruyere cheese
  • Place the skillet in the oven for 15 minutes, until the cheese has melted and the sauce is bubbly. If desired, turn the broiler on HIGH for the last couple of minutes, but keep an eye on it. Don't let it burn!
  • Carefully remove from the oven and serve at once, garnish with chopped Italian parsley.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Chicken Cutlets: For the best results, slice your chicken breasts in half horizontally to create cutlets of medium thickness. This ensures they cook quickly and evenly while remaining incredibly juicy, all without the need for heavy pounding.
  • The Wine & Substitutions: Use a dry Madeira (such as Rainwater) or a dry Sherry (such as Amontillado) for a sophisticated, nutty depth of flavor. If you prefer to cook without alcohol, simply substitute the wine with an equal amount of chicken stock and add one teaspoon of balsamic vinegar or lemon juice to provide that essential hit of acidity.
  • Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing this dish, as the cream-based sauce can lose its silky texture and separate once thawed and reheated.
  • Reheating: To keep the chicken juicy, reheat gently in the oven at 325°F until warmed through. If the sauce has thickened too much in the fridge, simply stir in a splash of chicken stock or milk before heating to bring back that perfectly velvety consistency.

Creamy Loaded Potato Salad with Fresh Dill

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This Creamy Loaded Potato Salad with Fresh Dill is the ultimate summer side dish, combining the indulgence of a loaded baked potato with the bright, refreshing pop of garden-fresh herbs. It is an absolute must-have for your next backyard BBQ, pairing perfectly with everything from smoky baby back ribs to juicy grilled burgers and classic hot dogs.

A side-view of a white serving bowl filled with a homemade creamy loaded potato salad topped with crispy bacon bits, chopped scallions, and shredded cheddar cheese.
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🥓 The Ingredients

This recipe has the ideal balance of smoky, savory elements, sharp cheese, and a zesty, herb-infused dressing to create a flavor profile that is both incredibly indulgent and vibrantly fresh. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for creamy loaded potato salad on a grey wooden background including red potatoes, bacon, sour cream, mayonnaise, apple cider vinegar, cheese, herbs, and seasonings.

📝 Ingredient Notes and Substitutions

  • Potatoes: We love baby red potatoes for this recipe because their thin skins don’t require peeling, and they hold their shape beautifully after boiling. If you can’t find them, Yukon Golds are an excellent substitute due to their buttery texture; however, avoid Russets, as they tend to fall apart and become “mushy” in a salad.
  • Thick-Cut Bacon: Using thick-cut bacon provides a meaty, smoky crunch that doesn’t get lost in the creamy dressing. If you’re in a pinch, regular bacon works fine, or you can use turkey bacon for a lighter option, though you may lose some of that signature smokiness.
  • Cheddar Cheese: Sharp or Extra-Sharp Cheddar provides the best flavor contrast to the creamy dressing. For the best texture, we recommend grating your own cheese from a block, as pre-shredded cheeses are coated in potato starch that can make the salad feel slightly gritty.
  • The Creamy Base: The 50/50 split of mayonnaise and sour cream creates the ultimate “loaded” flavor. For a slightly tangier or lighter version, you can substitute the sour cream with plain Greek yogurt.
  • Apple Cider Vinegar: This provides a necessary “zip” that cuts through the richness of the mayo and bacon. If you don’t have it on hand, white wine vinegar or fresh lemon juice are great alternatives.
  • Fresh Herbs: Fresh dill and chives are the stars of the show here! While you can use dried herbs in a total emergency (use ⅓ of the amount), the fresh versions provide a vibrant color and bright flavor that truly elevate the dish.

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

🔥 Tips and Tricks for Perfect Potato Salad

  • Start in Cold Water: Always place your potato chunks in a pot of cold, salted water and then bring it to a boil. This ensures the potatoes cook evenly from the inside out, preventing the outsides from getting mushy before the centers are tender.
  • The “Vinegar Splash” Secret: For the best flavor, toss your potatoes with the apple cider vinegar while they are still slightly warm. The potatoes will “drink up” the vinegar as they cool, ensuring every bite is seasoned to the core rather than just on the surface.
  • The Sheet Pan Cooling Hack: To cool your potatoes in record time, spread them out in a single layer on a large rimmed baking sheet and pop them in the fridge for 15–20 minutes. This allows the steam to escape and stops the cooking process immediately, which keeps the potatoes firm.
  • Fold, Don’t Stir: When it’s time to combine the potatoes with that luscious dressing, use a large rubber spatula to gently fold everything together. Over-mixing can break down the potatoes and turn your salad into a bowl of cold mashed potatoes!
  • Chill for Maximum Flavor: While you can eat this right away, it is significantly better if it sits in the refrigerator for at least 2 to 4 hours (or even overnight). This “rest time” allows the fresh dill and chives to fully infuse into the creamy base.
  • Garnish Like a Pro: Always reserve a small handful of your crispy bacon, shredded cheese, and scallions to sprinkle over the top just before serving. It makes for a beautiful presentation and ensures that the first “scoop” has plenty of texture and crunch.
  • Don’t Skimp on Salt: Potatoes are notorious for absorbing salt, so be sure to salt your boiling water generously. Taste the salad once it’s fully assembled and add an extra pinch of salt and pepper if needed—it makes all the other flavors “pop!”

👩🏼‍🍳 How to Make Creamy Loaded Potato Salad

A person pouring water from a large glass measuring cup into a pot on a gas stove that is filled with cubed red potatoes.
  1. Step 1: Place the cubed potatoes in a large pot and fill with cool water. Bring to a boil and simmer for 12 minutes.
A person dumping cooked red potatoes and boiling water from a pot into a colander in a sink.
  1. Step 2: Drain the potatoes into a colander in the sink. Let the potatoes cool.
A person using a whisk to combine sour cream, mayonnaise, and apple sider vinegar in a glass bowl.
  1. Step 3: In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper. Then stir in the herbs.
A person pouring a creamy potato salad dressing over the top of tender pieces of red potatoes in a large glass bowl.
  1. Step 4: Cook in oven for x minutes at 400 degrees
A person using two large wooden spoons to fold crispy bacon bits and shredded cheddar cheese into chunks of tender potatoes that are coating with a creamy herb dressing.
  1. Step 5: Slowly fold in the cooked bacon pieces and the shredded cheese (leave some to the side for garnishing the top of the salad). Chill for 1 hour.
A person sprinkling chopped chives over the top of a creamy loaded potato salad in a large white bowl.
  1. Step 6: Top with the reserved bacon bits, shredded cheese, and chopped scallions.

🙋🏽‍♂️ Frequently Asked Questions

Can I make this Creamy Loaded Potato Salad ahead of time?

Absolutely! In fact, preparing this dish a few hours or even a day in advance allows the fresh herbs and savory bacon flavors to meld together perfectly. Just keep it covered in the refrigerator and then take it out about an hour before you are ready to serve.

How long will Creamy Loaded Potato Salad stay fresh in the refrigerator?

When stored in an airtight container, this side dish will remain delicious for up to 3 to 4 days. Note that the dressing may thicken slightly over time, so feel free to stir in a tiny splash of milk or sour cream to loosen it up before serving leftovers.

Can you freeze Creamy Loaded Potato Salad?

We don’t recommend it. Because the base is made with mayonnaise and sour cream, the texture will likely separate and become watery once thawed.

What is the fastest way to cool the potatoes for this Creamy Loaded Potato Salad?

To speed up the process, spread the cooked chunks in a single layer across one or two large baking sheets and place them in the freezer for about 10 to 15 minutes.

A large serving spoon holding a heaping mound of creamy loaded potato salad over a bowl of the same.

🔥 More Classic BBQ Side Dish Recipes

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

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

An overhead view of a white serving bowl filled with a creamy loaded potato salad topped with crispy bacon bits, chopped scallions, and shredded cheddar cheese.
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Creamy Loaded Potato Salad with Fresh Dill

This Creamy Loaded Potato Salad with Fresh Dill is the ultimate crowd-pleasing side dish, combining tender baby red potatoes with crispy bacon, sharp cheddar, and a vibrant herb-infused dressing. It’s the perfect balance of rich, savory flavors and garden-fresh brightness, making it a must-have for any BBQ or potluck!
Prep Time20 minutes
Cook Time15 minutes
Chill time1 hour
Total Time1 hour 35 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 546kcal
Author: Kris Longwell

Ingredients

  • 1 lb bacon thick cut
  • 3 lbs red potatoes skin on, cut into 1-inch chunks
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1½ teaspoon Kosher salt plus more for boiling the potatoes
  • 1 teaspoon black pepper
  • ¼ cup fresh dill chopped
  • ¼ cup chives snipped
  • 2 cups cheddar cheese shredded
  • 2 tablespoon scallions chopped, for garnish

Instructions

Do Ahead

  • Cook the bacon (either in a skillet or in a 375°F oven on a foil-lined pan). Drain on paper towels, then cut into pieces. Set aside.
    1 lb bacon

Prepare the Salad

  • Place the potato chunks (skin-on) in a large pot. Cover with cool tap water. Add 1 tablespoon salt to the water and stir. Turn the heat on high and bring to a boil. Boil for 10 to 12 minutes, or until the chunks are tender enough to easily pierce with a sharp knife. Don't overcook them! Drain and allow them to come to room temperature (see NOTES).
    3 lbs red potatoes
  • In a medium bowl, whisk the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt (1½ tsp), and black pepper together. Stir in the dill and chives until combined.
    1 cup mayonnaise, 1 cup sour cream, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1½ teaspoon Kosher salt, 1 teaspoon black pepper, ¼ cup fresh dill, ¼ cup chives
  • Place the cooled potatoes in a large bowl. Pour the dressing over the potatoes and then use two large wooden spoons to gently toss the potatoes in the dressing until they are fully coated. Be gentle!
  • Fold in most of the cheese and bacon (leave a little bit of both for garnishing the top of the salad). Once mixed, chill for 1 hour.
    2 cups cheddar cheese
  • Let the salad sit out at room temperature for 30 minutes to an hour before serving. Top with the extra bacon bits, cheese, and chopped scallions.
    2 tablespoon scallions

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Expedite the Cooling: To get your potatoes to the perfect temperature in record time, spread the cooked chunks in a single layer on one or two large rimmed baking sheets and place them in the freezer for 10 to 15 minutes. This allows the steam to escape, quickly stopping the cooking process and ensuring your potatoes stay firm without melting the dressing.
  • Shred Your Own Cheese: For the best flavor and a much creamier texture, we highly recommend shredding your sharp cheddar from a block. Pre-shredded cheeses are often coated in anti-caking agents, such as potato starch, which can prevent the cheese from melting perfectly with the dressing and result in a slightly gritty mouthfeel.
  • Make-Ahead Tips: This salad is an excellent candidate for prep work! You can fry the bacon and whisk together the dressing up to 2 days in advance (just store them separately in the fridge). For the best results, assemble the entire salad 4 to 6 hours before serving to allow the fresh dill and savory flavors to fully develop.

Nutrition

Calories: 546kcal | Carbohydrates: 31g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 826mg | Potassium: 977mg | Fiber: 3g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 17mg | Calcium: 258mg | Iron: 2mg

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, Grandma’s macaroni salad, 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.
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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
  • Preheat your oven to 325F.
  • 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.
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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

Southwestern Summer Salad with Citrus-Honey Vinaigrette

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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 7 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 3 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. Set your smoker to 225°F.
    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!)

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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 2 votes

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