Adventures of Mel

Category: Beef

  • Easy Bite Sized Meatloaf Muffins Recipe With Oatmeal

    Easy Bite Sized Meatloaf Muffins Recipe With Oatmeal

    How to make quick and easy meatloaf muffins from scratch using old fashioned oatmeal in 30 minutes or less. Fun, bite sized twist on this classic dinnertime staple that the whole family will love! This recipe also makes a great appetizer for parties, potlucks or any other large gathering.

    I’ve been making meatloaf with oatmeal for a long time. My mom used to make the best traditional meatloaf recipe with bread crumbs, but I’ve come to prefer the lighter, fluffier texture that oats provide. But I’ll confess that lately I’ve been a little bored with regular meatloaf, and so I’ve started baking these mini meatloaf muffins in muffin tins instead. And boy am I glad I did!

    closeup photo of mini meatloaf muffins sliced in half with a silver fork on a small white plate

    These bite sized meatloaf muffins are easy to make ahead of time for busy weeknights, and kids tend to like them better because they’re easier to eat. I can sneak just about any veggie into the meat mixture, and they’ll never notice! They also make a fun party appetizer or snack, and you can serve them up at potlucks or any other large gathering with all the fixin’s!

    meat loaf muffins ready to eat on a small white decorative saucer

    Ingredients & Substitutions Notes

    How to Make Easy Meatloaf Muffins Recipe

    Before getting started, preheat your oven to 350ºF and grease up your muffin tin with nonstick cooking spray. If you don’t want to use a muffin tin, you can use these silicone muffin cups lined out on a large baking sheet instead!

    Mixing the Meatloaf

    1. Start by adding the ground beef, egg, onion and seasoned salt to a large mixing bowl, and mix with a large wooden spoon ’til well combined.
    2. Add the Worcestershire sauce, ketchup, barbecue sauce and oatmeal to the large bowl, mixing ’til evenly dispersed throughout the meat mixture.
    2 step photo collage showing how to make meatloaf muffins recipe in a large green mixing bowl

    How to Cook Meatloaf Muffins

    1. Use a spoon to scoop your meatloaf mixture into the greased muffin cups.
    2. Squirt ketchup all over the tops of each muffin and bake at 350ºF for 20-25 minutes, or until the internal temperature reads at least 165ºF with a meat thermometer.
    2 step photo collage showing how to make meatloaf muffins recipe

    That’s it! Serve and enjoy these cute little mini meatloaf muffins with your favorite side dishes, like mashed potatoes, sweet corn and honey glazed carrots!

    meatloaf muffins served up with mashed potatoes and green beans on a small white plate

    What to Serve With Meatloaf Muffins

    Expert Tips and Recipe FAQ’s

    Is this recipe gluten free?

    Thankfully all of the ingredients in this recipe are usually gluten free. That said, I always recommend checking all of the ingredient labels over just to make sure!

    Can I make meatloaf muffins ahead of time?

    Yes, you can make meatloaf muffins ahead of time. Leftover meatloaf muffins will last up to 3-4 days if stored in an airtight container in the refrigerator. You can also mix up the meat mixture, scoop it into your muffins tins, cover with plastic wrap and transfer those to the refrigerator to bake at a later date. Stored in the refrigerator, they should last up to 3-4 days before going bad.

    Can you freeze meatloaf muffins?

    Yes, meatloaf muffins freeze well! Leftovers can be placed into an airtight container or freezer bag and into the freezer for up to 3 months. If you prefer not to bake the muffins until you’re ready to eat, scoop the meatloaf mixture into the muffin tins, cover with plastic wrap, and freeze for the about the same length of time.

    How do you reheat meatloaf muffins?

    You can reheat refrigerated leftovers in the oven at 350ºF for about 10-15 minutes, or ’til heated through. Keep in mind that you may need to add another 5-10 minutes when reheating from frozen. You can also reheat them in the microwave on high for 2-3 minutes in a pinch, but this can sometimes cause them to become soggy. If baking raw meatloaf muffins that you prepped and stored ahead of time, follow the instructions given in the recipe card below.

    meatloaf muffins sliced in half and ready to eat on a small white plate with mashed potatoes and green beans

    Recipe Variations

    • Try adding different toppings. My mom always laid whole bacon strips across the top of her meatloaf before baking. You can also swap out the ketchup topping with barbecue sauce or a mixture of the two!
    • Use these mini meatloaf muffins to make the ultimate meatloaf sliders, sort of like my family’s favorite Philly cheesesteak sliders!
    • Looking for a keto meatloaf muffins recipe? Try using the meat mixture from this low carb meatloaf recipe to make low carb meatloaf muffins!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Meatloaf Muffins

    Easy meatloaf muffins from scratch in 30 minutes or less. Bite sized twist on this classic dinnertime staple that the whole family will love!

    • Muffin Tins
    • Large Mixing Bowl
    • Large Wooden Spoon
    • Meat Thermometer
    • 1 pound Ground Beef
    • 1 Large Egg
    • 1/2 Yellow Onion (minced)
    • 1 teaspoon Seasoned Salt
    • 1/2 tablespoon Worcestershire Sauce
    • 1/4 cup Ketchup
    • 1/4 cup Barbecue Sauce
    • 1 cup Old-Fashioned Oats

    For the Topping

    • 1/4 cup Ketchup
    • 2 tablespoons Parsley

    1. Before getting started, preheat your oven to 350ºF, and grease up your muffin tin with nonstick cooking spray.

    2. Start by adding the ground beef, egg, onion and seasoned salt to a large mixing bowl, and mix with a large wooden spoon 'til well combined.

    3. Add the Worcestershire sauce, 1/4 cup of ketchup, barbecue sauce and oatmeal to the large bowl, mixing 'til evenly dispersed throughout the meat mixture.

    4. Use a spoon to scoop your meatloaf mixture into the greased muffin cups.

    5. Squirt an additional 1/4 cup ketchup all over the tops of each muffin and bake at 350ºF for 20-25 minutes, or until the internal temperature reads at least 165ºF with a meat thermometer.

    6. That's it! Garnish with fresh parsley, serve and enjoy!

    How do you store leftover meatloaf muffins?

    I recommend storing your meatloaf muffins in an airtight container or freezer bag in the refrigerator for up to 3-4 days. 

    Appetizer, Appetizers, dinner, Dinner Ideas, Meat & Seafood
    American, Appetizer, Dinner
    meat loaf muffins, meatloaf muffin recipe, meatloaf muffins, meatloaf muffins recipe
  • Loaded Philly Cheesesteak With Roast Beef Lunch Meat

    Loaded Philly Cheesesteak With Roast Beef Lunch Meat

    How to make a loaded Philly cheesesteak with roast beef lunch meat in 30 minutes or less. Packed full of cheesy goodness, this classic sandwich recipe is perfect for a Game Day party or even just an easy dinner at home!

    My husband grew up in Pennsylvania, and of course one of his favorite foods is Philly cheesesteak. Unfortunately, it’s not that easy to find a good cheesesteak here in the Midwest, so I’ve learned to make homemade Philly cheesesteaks instead. But recently I started making this Philly cheesesteak recipe with deli roast beef instead of the ribeye steak that is traditionally used, and my whole family likes it almost as much as our favorite Crock Pot Philly cheesesteak!

    closeup photo showing Philly cheesesteak recipe with roast beef on a hoagie roll with Cheez Whiz on top on a small gray saucer

    Not only is deli meat cheaper, but I also like that it’s sliced thinner. This recipe makes an ultra-tender, melt-in-your-mouth Philly cheesesteak with roast beef that’s packed full with the meaty, cheesy goodness that will have everybody coming back for more! It definitely makes a quick and easy, budget-friendly cure for those cheesesteak sandwich cravings when you’re just too busy to mess around with slicing up and cooking all that steak!

    Philly cheesesteak with roast beef on a hoagie roll on a small gray saucer with white cheddar Cheetos on the side

    Ingredients & Substitutions Notes

    How to Make Philly Cheesesteak With Roast Beef

    Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat. Use a large knife to slice up the veggies, including the onion and bell peppers. You’ll also want to mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.

    closeup photo showing slicing roast beef lunch meat with a large knife on a large brown wooden cutting board

    Prepping the Meat & Veggie Mixture

    1. Start by adding the sliced onions, bell peppers, mushrooms and minced garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or ’til the onions are slightly translucent and tender when poked with a fork. Once cooked, transfer the veggies to a large bowl and set aside.
    2. Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or until the meat is warmed.
    3. Add the veggies to the meat mixture, stirring ’til well combined. Let simmer ’til fully cooked, about 5-10 minutes.
    4. While you’re waiting on the meat/veggie mixture to cook, use a knife to split the hoagie buns open. I like to add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then I’ll place the hoagie buns, open side down, onto the griddle to toast until golden brown and slightly crispy.
    4 step collage showing how to make Philly cheesesteak with roast beef

    Alternatively, you can also spread or brush a little bacon grease or butter onto the buns, and then let them toast for about 5-10 minutes at 350ºF on a large baking sheet in the oven. Again, you want them to be golden-brown and slightly crispy!

    How to Assemble Your Philly Cheesesteak Sandwich

    Now that the meat mixture is cooked and the buns are fully toasted, it’s time to assemble the sandwich…

    1. First, spread a thin coating of mayo on each hoagie bun.
    2. Next, add 2 slices of provolone cheese to each bun, as pictured.
    3. Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese. Don’t be skimpy!
    4. Lastly, I like to top everything off with Cheez Whiz. This adds a yummy cheesy texture that practically melts in your mouth with every bite!
    4 step collage showing how to assemble roast beef Philly cheesesteak

    That’s it! Your Philly cheesesteak with roast beef is ready to serve alongside your favorite side dish. They’re so easy to make, yet so delicious!

    closeup photo of roast beef Philly cheesesteak in a hoagie roll with Cheez Wiz on top on a small gray plate with white cheddar Cheetos on the side

    What to Serve With Roast Beef Philly Cheesesteak

    Expert Tips and Recipe FAQ’s

    How should I store leftover Philly cheesesteaks?

    I recommend making only enough to eat at one time. Philly cheesesteaks with roast beef are so quick and easy to make that there’s really no point in making them ahead of time. If you have leftovers, just store the meat mixture separately from the buns in an airtight container in the refrigerator for up to 2-3 days. Otherwise, the buns will get soggy, which nobody likes! You can reheat the meat mixture in the microwave at 30-second intervals, ’til hot and bubbly. Then just toast the buns and assemble your cheesesteak sandwiches like normal.

    Can I freeze roast beef Philly cheesesteaks?

    Again, I don’t actually recommend making roast beef Philly cheesesteaks ahead of time. However, you can freeze any leftover meat mixture. Simply transfer it to an airtight container and into the freezer for up to 3 months. When you’re ready to make the sandwiches, let the meat mixture thaw in the refrigerator overnight. Then reheat in the microwave at 30-second intervals, toast the hoagie buns and assemble your cheesesteak sandwiches like normal!

    Philly cheesesteak with roast beef and Cheez Wiz on top on a small gray plate with white cheddar cheetos on the side

    More Easy Sandwich Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Philly Cheesesteak With Roast Beef

    How to make a loaded Philly cheesesteak with roast beef lunch meat. Easy dinner recipe that you can make at home in 30 minutes or less!

    • 9-Inch Cast Iron Skillet
    • Large Knife
    • Large Bowl
    • Griddle
    • 2 pounds Roast Beef
    • 2 tablespoons Bacon Grease
    • 2 cloves Garlic (minced)
    • 1 Yellow Onion (sliced)
    • 4 ounces Fresh Mushrooms (minced)
    • 2 Green Bell Peppers (sliced)
    • 1/2 teaspoon Sea Salt
    • 1/8 teaspoon Ground Black Pepper
    • 1/2 teaspoon Smoked Paprika
    • 1 tablespoon Worcestershire Sauce
    • 6 Hoagie Rolls
    • 1/3 cup Mayonnaise
    • 12 slices Provolone Cheese
    • 3/4 cup Cheez Whiz

    1. Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat.

    Prepping the Ingredients

    1. Start by slicing up the veggies with a large knife, including the onions and bell peppers. Mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.

    2. Then add the sliced onions, bell peppers, mushrooms and garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or 'til the onions are slightly translucent and tender when poked with a fork.

    3. Once cooked, transfer the veggies to a large bowl and set aside.

    4. Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or 'til the meat is warmed.

    5. Add the veggies to the meat mixture, stirring 'til well combined. Let simmer 'til fully cooked, about 5-10 minutes.

    6. While waiting on the meat/veggie mixture to cook, use a knife to split each of the hoagie buns open.

    7. Add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then place the hoagie buns, open side down, onto the griddle to toast 'til golden brown and slightly crispy.*

    How to Make Philly Cheesesteak With Roast Beef

    1. Once toasted, spread a thin coating of mayo on each hoagie roll.

    2. Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese.

    3. Optionally, you can top everything off with Cheez Whiz.

    4. That's it! Serve and enjoy your Philly cheesesteak with roast beef alongside your favorite side dishes.

    *Alternatively, you can also spread or brush a little bacon grease or butter onto the buns, and then let them toast for about 5-10 minutes at 350ºF on a large baking sheet in the oven. Again, you want them to be golden-brown and slightly crispy!

    How should I store leftover Philly cheesesteaks?

    I recommend making only enough to eat at one time. If you have leftovers, just store the meat mixture separately from the buns in an airtight container in the refrigerator for up to 2-3 days. You can reheat the meat mixture in the microwave at 30-second intervals, ’til hot and bubbly. Then just toast the buns and assemble your cheesesteak sandwiches like normal.

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    American, Dinner, Main Dish
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  • Easy and Delicious Beef Pot Pie Recipe From Scratch

    Easy and Delicious Beef Pot Pie Recipe From Scratch

    How to make a rich and hearty beef pot pie recipe with a creamy slow cooker filling that’s baked to perfection in the best buttery, flaky puff pastry pie crust. This easy old fashioned meat pie makes the ultimate holiday or New Year’s dinner, and it doesn’t take very long to make!

    I’ve made chicken pot pie for years, but for some reason it never occurred to me to try making a beef pot pie. In fact, it wasn’t until my son had the idea that we decided to make this recipe, and boy am I glad that we did!

    sliced wedge of beef pot pie on a small white saucer

    It really shouldn’t be surprising that this recipe is so delicious. It tastes just like those classic Marie Callender’s beef pot pies that we used to buy in the frozen section at the grocery store. But I’ll be honest, this homemade beef pot pie knocks any store bought pot pie out of the park!

    What’s the Difference Between a Meat Pie and a Pot Pie?

    In short, meat pies and pot pies are basically the same thing. Meat pie actually originated in Europe, and pot pie is basically what we call it over here in America.

    And it’s so easy to make! This hearty and healthy beef pot pie recipe is perfect for potlucks, Christmas, New Year’s or even just a simple weeknight dinner.

    freshly baked steak pie in a large white pie plate

    Ingredients & Substitutions Notes

    This recipe uses simple ingredients. You may already have everything you need on hand…

    • Pie Crust – You will need an unbaked pie shell for this recipe. I usually make a homemade pie crust, but there’s no shame in using a premade pie crust instead. You can also use puff pastry. Keep in mind that this recipe uses a double crust, so you’ll need both a bottom crust and a top crust.
    • Beef Stew Meat – It may not be the most tender cut, but I use beef stew meat simply because it’s the most affordable. Plus we’re going to slow cook the filling ahead of time in the CrockPot, so it’ll have plenty of time to tenderize. All that said, just about any beef cut will work just fine for this recipe.
    • Fresh Veggies – I typically drop a yellow onion, a couple stalks of celery, a few carrots, some potatoes, and minced garlic into my slower cooker beef pot pie filling. You can also add peas, frozen corn or even mushrooms if you’re looking to change things up a bit. Be creative!
    • All-Purpose Flour – All-purpose flour is essential as a thickening agent to create that creamy gravy in the slow cooker filling.
    • Spices – In addition to salt and pepper, I like to add a pinch of cumin, cinnamon and nutmeg to my beef pie. A little bit goes a long way!

    How to Make Beef Pot Pie From Scratch

    Before getting started, go ahead and get your slow cooker out and ready to go. You’ll also want to line a 9-inch pie plate with a homemade pie crust– or you can use a premade pie crust. This recipe uses a double crust, so be sure to have a top crust rolled out and ready to go…

    How to Make the Beef Pie Filling

    1. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Then mince up the garlic.
    2. Once the vegetables are prepared, layer everything in the slow cooker. You’ll want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
    3. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. 
    3 photo collage showing how to make the filling in the slow cooker for beef pot pie

    Be sure to check on it and give everything a stir with a wooden spoon periodically as it cooks. You can add extra water if needed. Once your filling is fully cooked, stir in the cumin, cinnamon, nutmeg and any other spices ’til well combined.

    How to Bake Beef Pot Pie in the Oven

    1. Pour the precooked filling into your unbaked pastry shell.
    2. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust, through which excess steam can escape. Don’t skip this step, or else the crust will get super soggy!
    3. Bake at 425ºF for 20-25 minutes, or ”til the crust is golden-brown. That’s it!
    3 step photo collage showing how to make homemade beef pot pie recipe

    What to Serve with Beef Pot Pie

    Now your steak pie is ready to serve. You can pair it with so many different side dishes; some of our favorites include corn on the cob, southern green beans, honey glazed carrots, and this cheesy corn casserole.

    closeup photo on a large spoonful of beef pie in a large white pie plate

    You can also whip up a quick broccoli salad, this dill veggie finger salad, a creamy layered salad or even this 30 minute pasta salad to go alongside your homemade steak pie!

    Expert Tips and Recipe FAQ’s

    Can I make this a gluten free beef pot pie?

    Yes, you can make this recipe gluten free. Just make your pie crust and filling with a quality cup for cup gluten-free all-purpose flour instead of regular flour. I regularly make this recipe gluten-free, and I kid you not, you can’t even tell the difference! As always, be sure to check all of your other ingredients over to ensure that they are truly gluten free.

    How should I store leftover meat pie?

    Beef pie is best eaten immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

    Can you freeze pot pie?

    Yes, you can freeze this beef pot pie baked or unbaked, although I do recommend using a disposable pie tin if you go this route. Simply slide it into a gallon-sized freezer bag or airtight container and into the freezer for up to 2-3 months. If you’re freezing an unbaked pie, just be sure to add on 15-20 minutes or more to the baking time to account for everything coming back up to temp. You can reheat a pre-baked pie at 350ºF for 15-20 minutes, or ’til good and hot. Don’t worry about defrosting ahead of time; this will make the crust soggy.

    sliced wedge of beef pot pie on a small white saucer

    More Savory Pie Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Beef Pot Pie

    Hearty beef pot pie with a creamy filling and a buttery, flaky pie crust. Easy old fashioned meat pie that makes the ultimate holiday dinner!

    • 7-Quart Slow Cooker
    • 9-Inch Pie Plate
    • Large Knife
    • Wooden Spoon
    • 2 Pastry Shells (unbaked)
    • 1 medium Yellow Onion
    • 2 stalks Celery (chopped)
    • 3 medium Carrots (chopped)
    • 1 medium Potato (chopped)
    • 2 1/2 teaspoons Minced Garlic
    • 2 pounds Beef Stew Meat
    • 5 tablespoons Salted Butter
    • 1/4 cup Water
    • 4 tablespoons All-Purpose Flour
    • 3 tablespoons Heavy Whipping Cream
    • 1 1/2 teaspoons Sea Salt
    • 1 teaspoon Pepper
    • 1/2 tablespoon Ground Cumin
    • 1/4 teaspoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg

    1. Before getting started, line a 9-inch pie plate with a homemade pie crust if you're using homemade. Keep in mind that you will also need a second crust for the top.

    2. Start by thinly slicing the onions with a large knife, and then chop up the celery, carrots and potatoes. Mince up the garlic if using cloves.

    3. Once the vegetables are prepared, layer everything in the slow cooker. You want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.

    4. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. Be sure to give everything a stir periodically as it cooks.

    5. Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til well combined.

    6. Pour the precooked filling into your unbaked pastry shell.

    7. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust through which excess steam can escape, which prevents a soggy crust.

    8. Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.

    9. That's it! Serve and enjoy with all your favorite side dishes.

    How should I store leftover meat pie?

    Beef pie is best eaten immediately, but you can store any leftovers it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

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  • Easy Homemade Crock Pot Sloppy Joes Recipe for a Crowd

    Easy Homemade Crock Pot Sloppy Joes Recipe for a Crowd

    How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that you can make in a large batch to feed a crowd, or at home as the ultimate weeknight dinner the whole family will love.

    We make a lot of homemade sloppy joes. It’s just an easy way to get something hearty and somewhat nutritious on the table on even the busiest of days. That said, lately I’ve been making them in the CrockPot instead of on the stovetop, and let me tell you, these Crock Pot sloppy joes are easily a new family favorite meal for an easy weeknight dinner!

    crockpot sloppy joes on hamburger buns on a large gray plate

    The best way to eat this classic comfort food is on a hamburger bun or between two slices of bread with a little bit of mayonnaise. You can also make grilled cheese sloppy joes, cheesy sloppy joe shepherd’s pie, pepperoni pizza sloppy joes, taco sloppy joes and sloppy joe stuffed peppers.

    Why You’ll Love Slow Cooker Sloppy Joes

    • This classic comfort food is so easy to make in the slow cooker, and it makes a simple, budget-friendly dinner that the whole family will love!
    • Slow cooker sloppy joes are absolutely delicious, using loose ground beef mixed with a sweet and tangy sauce from scratch, which is way better than the canned sauce from the store.
    • Because they cook for a longer period of time, slow cooker sloppy joes have so much more flavor than stovetop sloppy joes. That said, I’ll also include instructions for how to make your sloppy joes on the stovetop if you’re in a hurry.
    • Crock Pot sloppy joes are a perfect make-ahead recipe to feed a crowd. Serve them up at a 4th of July party, church potluck, family get-together, or any other large gathering!
    crock pot sloppy joes ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    This is an easy recipe with simple ingredients. You may already have everything you need on hand…

    How to Make Sloppy Joes in the Crock Pot

    Before getting started, get your slow cooker out and ready to go. You’ll also want to use a large knife to mince up the veggies. If you’re using frozen meat, be sure to get it out ahead of time so that it can thaw in the refrigerator.

    How to Cook the Ground Beef

    1. In a large skillet over medium-low heat on the stove top, cook the ground beef, celery, onions and green pepper ’til the beef is no longer pink but well-browned, and ’til the veggies are soft and translucent.
    2. Next, drain the grease out if necessary. The best way that I have found to do this is to scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.
    2 step collage showing how to cook sloppy joe meat in a skillet for crock pot sloppy joes

    At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes. Cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through. All that said, I prefer the slow cooker method below…

    How to Make Sloppy Joes in the Slow Cooker

    1. Once your meat mixture is fully cooked, go ahead and add it to the CrockPot along with the ketchup, bbq sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.
    2. Stir to combine with a wooden spoon, and cook on low for about 2-3 hours, or ’til heated through.
    2 step photo collage showing how to make homemade sloppy joes in the slow cooker

    Once your sloppy joe mixture is heated through, serve and enjoy on your favorite hamburger buns or between two slices of bread lathered in Mayo. My kids sometimes eat their sloppy joes on a bed of tortilla chips or even wrapped up in a flour tortilla instead. It makes a great meal, and it’s the perfect busy weeknight dinner!

    slow cooker sloppy joes on a large wooden spoon over a gray crockpot full of sloppy joes

    What to Serve with CrockPot Sloppy Joes

    Here are a few ideas as to what you can serve with your sloppy joes…

    Expert Tips and Recipe FAQ’s

    What’s the difference between sloppy joes and sloppy janes?

    The main difference is that sloppy Joes use ground beef, while as sloppy Janes use lean ground turkey. Other than that, they’re mostly the same!

    How do you store leftover sloppy joes?

    I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

    Can you freeze sloppy joes?

    Yes, you can freeze sloppy joes. Once the ground beef mixture is fully cooked, go ahead and mix all of the other ingredients in. Then transfer to an airtight container or freezer bags and into the freezer for up to 6 months.

    When you’re ready to use your sloppy joe meat, go ahead and move it back to the refrigerator to thaw overnight. Then add the mixture to the slow cooker and cook as directed in the recipe card below.

    crockpot sloppy joes on hamburger buns on a large gray plate

    More Slow Cooker Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Crock Pot Sloppy Joes

    How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that makes the ultimate dinner to feed a crowd!

    • Slow Cooker
    • Large Knife
    • Large Skillet
    • Paper Towels
    • Wooden Spoon
    • 1 pound Ground Beef
    • 2 Celery Stalks (minced)
    • 1/3 cup Yellow or White Onion (minced)
    • 1/3 cup Green Pepper (minced)
    • 1/4 cup Ketchup
    • 1/4 cup Barbecue Sauce
    • 1 8oz. can Tomato Sauce
    • 1 tablespoon Brown Sugar
    • 1 teaspoon Mustard Powder
    • 1 tablespoon Worcestershire Sauce
    • 1 tablespoon Apple Cider Vinegar
    • Sea Salt (to taste)
    • Black Pepper (to taste)
    • 8 Hamburger Buns (optional)

    1. Before getting started, you'll want to use a large knife to get all the veggies minced up.

    2. In a large skillet over medium-low heat on the stovetop, cook the ground beef, minced celery, minced onions and minced green pepper 'til the beef is no longer pink and the veggies are soft and translucent.

    3. Next, drain the grease out if necessary. To do this, scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.*

    4. Once your meat mixture is fully cooked, add it to the CrockPot along with the ketchup, barbecue sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.

    5. Stir to combine with a wooden spoon, and then cook on low for about 2-3 hours, or 'til heated through.

    6. Once your CrockPot sloppy joes are heated through, serve and enjoy on your favorite hamburger buns for dinner!

    *At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes instead. To do so, you’ll want to cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through. 

    How do you store leftover sloppy joes?

    I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

    4th of July, Burgers & Sandwiches, dinner, Dinner Ideas, Main, main dish, Meat & Seafood, sandwiches, Slow Cooker
    American, Dinner, Main Dish
    crock pot sloppy joes, crock pot sloppy joes recipe, crockpot sloppy joes, slow cooker sloppy joes
  • Cheesy Sloppy Joe Shepherd’s Pie Recipe

    Cheesy Sloppy Joe Shepherd’s Pie Recipe

    How to make a sloppy joe shepherd’s pie with ground beef, mashed potatoes, and cheese. Comfort food casserole recipe perfect for dinner!

    Sloppy joe casserole with potatoes is one meal that we enjoy any time of year, but I especially love to make it around St. Patrick’s Day. It’s one of my family’s favorite comfort meals.

    sloppy joe shepherd's pie recipe made in a cast iron skillet, sprinkled with parsley and scooped out of skillet

    And it’s a fairly easy recipe, especially if you plan ahead and use leftover mashed potatoes.

    The homemade sloppy joes mixture gives this casserole a delicious flavor. That and the melted cheese on top, which just adds to the comfort of sloppy joe potato casserole.

    Don’t think for a minute that making homemade sloppy joe meat is difficult because it’s actually just a matter of adding a few seasonings and sauces to the meat to give it that saucy flavor. You can even make crock pot sloppy joes!

    Another easy dinnertime favorite we enjoy (and I enjoy making cuz it’s easy) is classic tater tot casserole.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my casserole making tips, important info for this recipe, and similar recipe ideas – and get straight to the sloppy joe shepherd’s pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    LET’S TALK INGREDIENTS

    Bacon Grease: If you don’t have bacon grease, don’t worry. You can use olive oil or butter instead. Just use what you have.

    Garlic Clove: A little tip… If you want to make recipes quicker, buy a small jar of already minced garlic and store it in the fridge. Then you’ll have it for any recipes you make with garlic.

    Yellow Onion: You can use a sweet onion, but we prefer a yellow onion because it’s not as sugary, and it’s a great all around onion for just about any recipe we make.

    Ground Beef: While we prefer the taste and flavor of lean ground beef, you can use ground turkey for this recipe.

    Ketchup, Worcestershire Sauce, and Brown Sugar: Now you can use Manwich sloppy joe sauce, but homemade is definitely going to have better flavor. And these 3 ingredients do the job well.

    sloppy joe meat mixture in cast iron skillet on stovetop

    Frozen Corn: I love adding a bit of thawed frozen corn to our casserole, but you can use canned corn if you don’t have frozen. Keep in mind, frozen corn will be a bit crisper, and I actually prefer the flavor of frozen over canned. Another delicious idea is creamed corn instead of whole corn.

    Mashed Potatoes: Use leftover mashed potatoes if possible for this recipe, and you’ll save yourself even more time. To save time, you can always buy a package of already made mashed potatoes at the store; or you can make shepherd’s pie with instant mashed potatoes.

    Cheese: We always use a blend of extra sharp cheddar and Monterey Jack.

    Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Large Skillet and/or Casserole Dish

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Wooden Spatula

    Cheese Grater

    HOW TO MAKE SLOPPY JOE SHEPHERD’S PIE

    Gather your ingredients, and start by cooking both your ground beef mixture and mashed potatoes.

    HOW TO MAKE SLOPPY JOE SAUCE FROM SCRATCH

    Start by cooking the ground beef and transforming it into sloppy joe meat.

    Again, I do recommend using bacon grease for added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    1. Sauté the garlic and onion, and cook until tender, in a large skillet.
    2. Then add the meat and mix together with the garlic and onion.
    3. Cook the mixture well, draining off any excess oil.
    4. Mix the ketchup, Worcestershire sauce, and brown sugar into the meat, and let the whole mixture simmer for a good 5 minutes.
    steps for how to make sloppy joe shepherd's pie in cast iron skillet, including cooking onion, then adding ground beef, cooking beef and onion together, and adding homemade sloppy joe sauce ingredients

    LAYERING SLOPPY JOE CASSEROLE WITH MASHED POTATOES

    You can use a 9×13-inch casserole dish or baking dish; or you can even use a large cast iron skillet. If you use a cast iron skillet, you can pretty much go through the entire cooking process with that one skillet, making it a one skillet meal.

    1. Start with a layer of the cooked meat (your sloppy joe meat mixture) in the bottom of the pan.
    2. Next add a layer of either whole corn or creamed corn. Either one is delicious.
    3. Now add a good thick layer of mashed potatoes.
    4. Finally, add the shredded cheese as your top layer.
    how to layer sloppy joe potato casserole with sloppy joe ground beef mixture, corn, mashed potatoes, and shredded cheese in cast iron skillet

    Then just stick it in the oven at 350° F for about 20 to 30 minutes, ’til everything is heated thru and bubbly, and the cheese is melted.

    FAQ:

    How should I store any leftover casserole?

    Scoop it into an airtight container with a lid (or cover with plastic wrap), and store it in the fridge. It should keep for 3 to 4 days.

    Can I freeze sloppy joe mashed potato casserole?

    Yes, you can. You can make it ahead of time, allow it to cool, cover it well, and freeze it for a later time. If you’re going to freeze it, I’d suggest baking it in a 9×13 baking dish with an airtight lid. It should freeze well for about a month.

    How do I re-heat it?

    When you’re ready to eat it, just remove it from the freezer ahead of time, and place it in the fridge to thaw. Then re-heat in the oven at 350° F, with a foil cover so the cheese doesn’t brown. It may take 30 to 45 minutes for it to heat thru.

    sloppy joe casserole with potatoes, covered with melted cheese and parsley in cast iron skillet with serving spoon

    MORE SLOPPY JOE FAVORITES:

    GET THE PRINTABLE RECIPE

    If you love this sloppy joe shepherd’s pie as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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    Sloppy Joe Shepherd’s Pie

    How to make a sloppy joe shepherd's pie with ground beef, mashed potatoes, and cheese. Comfort food casserole recipe perfect for dinner!

    • 1 tablespoon bacon grease ((or olive oil))
    • 1 clove garlic (minced)
    • 1/2 medium yellow onion (minced)
    • 1 pound ground beef
    • 1/4 cup ketchup
    • 1 tablespoon Worcestershire sauce
    • 1/2 tablespoon light brown sugar
    • 2 cups frozen corn
    • 4 cups mashed potatoes
    • 3/4 cup cheddar cheese (shredded)
    • 3/4 cup Monterey Jack cheese (shredded)

    1. Pre-heat the oven to 350° F.

    2. Heat the bacon grease, or olive oil, in a large skillet over medium heat.

    3. Then add in the garlic and sauté for 1-2 minutes.
    4. Add the onion in with the garlic and sauté for another 2-3 minutes.

    5. Add the ground beef into the skillet, stirring the onions and garlic into the meat. Cook on medium heat for 15 to 20 minutes, or until the meat is well cooked. Drain off any excess oil when the meat has finished cooking.

    6. Mix the ketchup, Worcestershire sauce, and brown sugar into the meat, stirring until combined. Let this mixture simmer for at least 5 minutes.

    7. Layer the sloppy joe meat in the bottom of the skillet or a 9×13 baking dish.

    8. Next add a layer of corn.

    9. Now add a good thick layer of mashed potatoes.

    10. Finally, add the shredded cheese as the top layer.

    11. Bake the casserole at 350° F for 20 to 30 minutes, or until the mixture is heated through and bubbly, and the cheese is melted.

    *I recommend using bacon grease for the added flavor it will give to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    *You can use frozen corn, canned corn, or creamed corn. Either one is delicious, but depending which one you use, it may change the nutritional counts for this recipe. Also, keep in mind, frozen corn will be a bit crisper, and I actually prefer the flavor of frozen over canned.

    How should I store any leftover casserole?

    Scoop it into an airtight container with a lid (or cover with plastic wrap), and store it in the fridge. It should keep for 3 to 4 days.

    Can I freeze sloppy joe mashed potato casserole?

    Yes, you can. You can make it ahead of time, allow it to cool, cover it well, and freeze it for a later time. If you’re going to freeze it, I’d suggest baking it in a 9×13 baking dish with an airtight lid. It should freeze well for about a month.

    How do I re-heat it?

    When you’re ready to eat it, just remove it from the freezer ahead of time, and place it in the fridge to thaw. Then re-heat in the oven at 350° F, with a foil cover so the cheese doesn’t brown. It may take 30 to 45 minutes for it to heat thru.

    Dinner Ideas, Main Dish – Casserole
    American
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  • Easy Chili Cheese Dip {Microwave, Oven, or CrockPot}

    Easy Chili Cheese Dip {Microwave, Oven, or CrockPot}

    How to make amazing chili cheese dip with cream cheese in the microwave, oven, or CrockPot. Easy, homemade, crowd favorite appetizer recipe!

    A good dip recipe makes the perfect appetizer for all kinds of occasions. Whether you’re hosting a tailgating party or a baby shower, this chili cream cheese dip definitely fits the bill for any and all occasions. It would make the perfect appetizer to serve alongside slow cooker hot dogs!

    chili cheese dip, topped with avocado, cilantro, and fresh diced tomatoes, in cast iron skillet on wooden cutting board with corn chips

    Now, you can make this a Hormel chili cheese dip with Hormel chili; or you can make homemade chili. We’ll talk about the type of chili you want to use below, whether you want beans or no beans and why or why not.

    What I love about this chili dip is we can make it in about 5 minutes using the microwave; or we can take a little longer and use the oven or slow cooker. It’s so easy to just throw all the ingredients together and cook it.

    All you need are 5 ingredients, and then a few toppings to make it even more delicious. Tortilla chips, crackers, or raw vegetables on the side, and you’ve got the makings of a crowd-favorite game day appetizer that’s right up there with my favorite chili cheese fries!

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my dip making tips, important info for this recipe, and similar recipe ideas – and get straight to the chili cheese dip recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    LET’S TALK INGREDIENTS

    Cream Cheese: While I prefer to use a full-fat cream cheese, you can use the low-fat kind, or Neufchatel cheese. It won’t change too much about the dip besides making it slightly less creamy.

    Chili without Beans: Choosing the right chili is all about what you like. You can use any canned chili or homemade chili with or without beans. Hormel chili is one of the most popular chilis to use, and it comes with or without beans. While beans are high in protein and fiber, they will add a chunky texture to your dip. So keep that in mind when choosing whether to go with beans or not.

    Taco Seasoning: Badia Taco Seasoning is my favorite; it’s delicious and gluten-free. I keep a big container of it because we use it a lot, in tacos, chicken fajitas, quesadillas, etc.

    ingredients for chili dip in glass bowls, including chili without beans, shredded cheese, cream cheese, garlic, and taco seasoning

    Garlic Clove: You can chop up a fresh garlic clove, or even just use garlic powder. Sometimes I like to cheat and use already minced garlic. Hint: While you can certainly order it on Amazon, you can usually get a jar of minced garlic for less than $3 at the grocery store.

    Cheese: Our recipe calls for a shredded Mexican cheese blend, or shredded fiesta cheese; this is a blend of Monterey Jack, mild cheddar, Asadero, and queso quesadilla cheeses. Another favorite choice you might think about using is shredded triple cheddar cheese, a mixture of Vermont cheddar, sharp cheddar, and mild cheddar.

    Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Mixing Bowl and Spatula

    Microwave-Safe Bowl or Baking Dish or Slow Cooker – I like to use my cast iron skillet if I’m baking it.

    Cheese Grater

    Cutting Board and Chef’s Knife – If you want to add toppings like cilantro or fresh tomatoes.

    HOW TO MAKE CHILI CHEESE DIP

    Making this easy chili dip is as simple as mixing ingredients in a bowl and cooking that mixture ’til it’s hot and bubbly.

    Just follow these steps…

    1. Whisk the cream cheese in a medium mixing bowl ’til smooth and creamy.
    2. Add in the chili, taco seasoning, garlic, and cheese.
    3. Stir everything together ’til it’s well combined.
    4. Transfer the mixture to a microwave-safe bowl, baking dish, cast iron skillet, or CrockPot.
    steps for how to make chili cheese dip in green mixing bowl, including 1: whisking cream cheese, 2: adding chili, taco seasoning, garlic, and cheese, 3: stirring everything together, and 4: transferring mixture to microwave-safe bowl.

    Now it’s ready to cook.

    COOK IT IN THE MICROWAVE:

    To make chili cheese dip with cream cheese in the microwave, cook it on high for 5 minutes, or until hot and bubbling. Then stir before serving.

    BAKE IT IN THE OVEN:

    In a 350°F pre-heated oven, bake it for 20-25 minutes, or until it’s bubbling. Stir it up well before you serve it.

    MAKE IT IN THE CROCKPOT:

    To make slow cooker chili cheese dip, mix all your ingredients together and spread the cream cheese mixture into a greased slow cooker. Cook on high for about 2 hours, or low for about 3-4 hours.

    FAQ:

    How can I make my chili cream cheese dip more spicy?

    You have a lot of options to make chili cheese dip spicy. Cayenne pepper, red pepper flakes, and smoked paprika come to mind. You can also use chili powder, a mixture of red chili peppers, cumin, onion, and garlic powder. Other ideas are hot sauce or diced green chilies, which come in “mild” or “hot”.

    How should I store chili cheese dip with cream cheese?

    Store chili dip in an airtight container in the refrigerator up to 3 days.

    How do I reheat chili dip?

    To reheat the dip, you can place it in the microwave for a few minutes, stirring occasionally to prevent scorching; or you can reheat it in the oven at 350° F ’til hot.

    Can I freeze chili dip?

    Yes, you can freeze chili and cream cheese dip. Use an airtight container or a freezer bag to prevent freezer burn. Stored properly, this dish will keep up to 3 months in the freezer.

    close up of chili dip, topped with sliced avocado, cilantro, and fresh diced tomatoes, in cast iron skillet

    WHAT TO SERVE WITH CHILI CHEESE DIP

    There are all sorts of toppings that hit this dip out of the park. Things like…

    Of course, you’ll also need whatever crunchy foods you’re serving with the dip, whether you choose tortilla chips, crackers, or fresh raw veggies. Fritos Scoops are another snack that pair really well with chili and cream cheese dip.

    MORE CREAM CHEESE DIP RECIPES:

    GET THE PRINTABLE RECIPE

    If you love hot chili cheese dip as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Easy Chili Cheese Dip {Microwave, Oven, or CrockPot}

    How to make amazing chili cheese dip with cream cheese in the microwave, oven, or CrockPot. Easy, homemade, crowd favorite appetizer recipe!

    • 8 ounces cream cheese (softened)
    • 30 ounces chili without beans*
    • 2 teaspoons taco seasoning
    • 1 garlic clove (minced)
    • 8 ounces Mexican blend shredded cheese
    1. Whisk the cream cheese in a medium mixing bowl ’til smooth and creamy.
    2. Add in the chili, taco seasoning, garlic, and cheese.
    3. Stir everything together ’til it’s well combined.
    4. Transfer the mixture to a microwave-safe bowl, baking dish, cast iron skillet, or CrockPot.
    5. Microwave Instructions: To make chili cheese dip with cream cheese in the microwave, cook it on high for 5 minutes, or until hot and bubbling. Then stir before serving.
      Oven Instructions: In a 350°F pre-heated oven, bake it for 20-25 minutes, or until it’s bubbling. Stir it up well before you serve it.
      CrockPot Instructions: To make slow cooker chili cheese dip, mix all your ingredients together and spread the cream cheese mixture into a greased slow cooker. Cook on high for about 2 hours, or low for about 3-4 hours.
    6. Serve with your favorite toppings, tortilla chips, crackers, or fresh vegetables. Ideas for toppings include sour cream, fresh diced tomatoes, sliced avocados, jalapeños, cilantro, and green onions.

    How can I make my chili cream cheese dip more spicy?

    You have a lot of options to make chili cheese dip spicy. Cayenne pepper, red pepper flakes, and smoked paprika come to mind. You can also add a little chili powder, a mixture of red chili peppers, cumin, onion, and garlic powder. Other ideas are hot sauce or diced green chilies, which come in “mild” or “hot”.

    How should I store chili cheese dip with cream cheese?

    Store chili dip in an airtight container in the refrigerator up to 3 days.

    How do I reheat chili dip?

    To reheat the dip, you can place it in the microwave for a few minutes, stirring occasionally to prevent scorching; or you can reheat it in the oven at 350° F ’til hot.

    Can I freeze chili dip?

    Yes, you can freeze chili and cream cheese dip. Use an airtight container or a freezer bag to prevent freezer burn. Stored properly, this dish will keep up to 3 months in the freezer.

    Appetizers
    Tex-Mex
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  • Traditional Meatloaf Recipe with Easy Sauce Topping

    Traditional Meatloaf Recipe with Easy Sauce Topping

    How to make the most amazing traditional meatloaf recipe with beef, bread crumbs, and an easy homemade sauce. Classic, nourishing comfort food at its best.

    It’s no secret I love a good oatmeal meatloaf. It makes me sad that meatloaf gets such a bad rap because made right, it’s oh so delicious.

    Meatloaf is the quintessential dinner recipe because usually, my family can get 2 meals out of 1. One night we’ll eat meatloaf with mashed potatoes and vegetables; the next night we’ll have the best meatloaf sandwiches.

    slices of traditional meatloaf on gray plate with mashed potatoes and corn on the cob

    A traditional meatloaf is super easy to mix up, as it involves dumping and mixing all the ingredients into one bowl. There is a sauce to go over the top, but even that only has 3 simple ingredients.

    You can pat the ground beef into a larger loaf and bake it in a 9×13 pan; we’ve also made it by patting the meatloaf into a large baking sheet or into muffin tins to make meatloaf muffins. If you do choose to make it in a sheet pan, it likely won’t need as long to bake.

    Either way you bake a classic meatloaf recipe, I highly recommend you use a meat thermometer to make sure the meat has come to temp and is fully cooked. We’ll talk about how to tell when it’s done as you keep reading.

    Want everything to cook as a one pot meal? Instant Pot meatloaf with potatoes is the way to go!

    above gray plate of classic meatloaf with mashed potatoes and corn on the cob, with fork, on green and white flowered linen and tan burlap

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my meatloaf making tips, important info for this recipe, and similar recipe ideas – and get straight to the traditional meatloaf recipe with bread crumbs – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED:

    MEATLOAF INGREDIENTS:

    SAUCE INGREDIENTS:

    Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Large and small mixing bowls – You’ll need a large bowl for the meatloaf, and a small bowl for mixing the sauce.

    9×13 baking dish or large baking sheet – I love using a 9×13 baking dish to make a big almost 2-pound meatloaf that will stretch to give our family of five more than one meal.

    Meat thermometer – We use ours all the time; it really helps to tell if the meat has come to temp and is fully cooked.

    WHAT TYPE OF MEAT MAKES REALLY GOOD MEATLOAF?

    We really prefer to use 90/10 ground beef in our meatloaf, which we also use for pretty much everything else too.

    sliced traditional meatloaf in white baking dish

    In our experience, this leaner mixture of ground beef results in less grease around the finished meatloaf, and it’s a healthier choice. We also prefer the flavor profile of ground beef as opposed to other meats.

    CAN I USE GROUND TURKEY FOR MEATLOAF?

    Yes, turkey actually makes a wonderful ground beef substitute, but it will change the look, texture, and flavor of your finished meatloaf.

    HOW TO MAKE THIS TRADITIONAL MEATLOAF RECIPE FROM SCRATCH

    Before mixing up the meatloaf, be sure to pre-heat your oven to 350° F, and grease a 9×13 baking dish.

    Then mix up the ingredients…

    1. Add all of the meatloaf ingredients, including the ground beef, eggs, minced onion, garlic, parsley, seasoned salt, Worcestershire sauce, ketchup, bbq sauce, and bread crumbs to a large bowl.
    traditional meatloaf ingredients, including ground beef, eggs, onion, garlic, parsley, seasoned salt, ketchup, bbq sauce, and bread crumbs in metal mixing bowl
    1. Use a large fork (or your hands) to mix everything together really well.
    classic meatloaf mixture in metal mixing bowl with fork
    1. Transfer the meat mixture to a greased 9×13 baking dish, and shape it into a loaf.
    shaped meatloaf in white baking dish

    EASY MEATLOAF SAUCE TOPPING

    To make the sauce…

    1. In a small bowl, mix together the ketchup, yellow mustard, and light brown sugar.
    meatloaf sauce ingredients, including ketchup, mustard, and brown sugar in small glass mixing bowl
    1. Spread the sauce evenly all over the top of the meatloaf.
    meatloaf sauce spread on top of meatloaf in white baking dish

    HOW LONG TO COOK MEATLOAF, PER POUND

    Cook time really depends on the size of your meatloaf, as well as your oven, but you’re best to cook meatloaf for 30 to 45 minutes per pound.

    Set your oven to 350° F, and bake the meatloaf for about 1 hour, or ’til the meatloaf is completely cooked thru and done.

    HOW TO TELL WHEN MEATLOAF IS DONE

    Your meatloaf needs to reach an internal temperature of at least 160° F with a meat thermometer.

    Then allow the meatloaf to rest for about 10 minutes before serving with your favorite sides.

    serving homemade meatloaf on spatula flipper over white baking dish

    HOW TO MAKE MEATLOAF MOIST

    The key to making a moist meatloaf lies in the filler, which is usually a bread product of some kind. The goal is to soak up and retain all of the juices that the meatloaf produces; without a filler, all of these juices would simply drain away.

    Believe it or not, meatloaf fillers were originally used to stretch out the recipe. During the Great Depression, it was common for meatloaf to contain up to 50% filler ingredients, typically bread crumbs, which made for an affordable way to feed a family.

    HOW TO MAKE A TRADITIONAL MEATLOAF GLUTEN-FREE

    This meatloaf recipe is fairly easy to make gluten-free. All of the ingredients can be found gluten-free at one place or another, but here are a couple notes.

    • You can use gluten-free bread crumbs, which can be bought at most grocery stores or health food stores.
    • For seasoning, I really like the Badia Complete Seasoning, which is gluten-free and absolutely delicious.
    • Also, be sure to check your Worcestershire sauce because many times, this can contain gluten.

    Just be sure to check all of your ingredient labels to make sure that they’re truly gluten-free.

    traditional meatloaf with bread crumbs, sliced in white baking dish

    WHY DOES MY MEATLOAF FALL APART?

    Raw egg is crucial in making a moist, sliceable meatloaf. The egg is what binds all of the other ingredients together, allowing the meatloaf to hold up to slicing without falling apart.

    If your meatloaf has enough egg and still falls apart, it might be that it’s overcooked, and sometimes it could even be that your ground beef has too much fat.

    Of course, it may also be that your recipe does not include enough filler ingredients, the importance of which I talked about above.

    classic meatloaf sliced and served on gray plate with mashed potatoes and corn on the cob

    ALTERNATIVE VARIATIONS FOR MEATLOAF

    Here are some ideas if you are looking to change up the recipe:

    • Try using a different filler ingredient such as crackers, rolled oats, or potato flakes. You can even combine these ingredients.
    • Add crushed tomatoes. Every summer my mom boils down crushed tomatoes, fresh from the garden, to add to her meatloaf, and it’s amazing.
    • Try a different kind of meat. Many people use ground pork, ground chicken, and sometimes even ground veal!
    bite of classic meatloaf on fork, on gray plate

    CAN I MAKE MEATLOAF AHEAD?

    Yes, meatloaf is a great make-ahead recipe. You can can keep meatloaf in the freezer for up to 6 months (see below), or you can mix it up the night before, wrap it in plastic or foil, and place it in the refrigerator until it’s time to bake.

    CAN YOU FREEZE MEATLOAF?

    Yes, you can freeze meatloaf either before or after baking. Frozen meatloaf will usually keep for up to 6 months.

    slices of traditional meatloaf with meatloaf sauce topping on gray plate

    GREAT SIDES TO SERVE WITH A MEATLOAF DINNER

    GET THE PRINTABLE CLASSIC MEATLOAF RECIPE

    If you love this meatloaf recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    double image of traditional meatloaf recipe, including top image of sliced meatloaf in white baking dish, and bottom image of sliced meatloaf with sauce on gray plate

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    Traditional Meatloaf Recipe with Easy Sauce Topping

    How to make the most amazing traditional meatloaf recipe with beef, bread crumbs, and an easy homemade sauce. Classic, nourishing comfort food at its best.

    • Rorence Stainless Steel Non-Slip Mixing Bowls With Pour Spout, Handle and Lid, Nesting Set of 3, Red
    • Badia Complete Seasoning, 6 Pound
    • Nordic Ware Classic Metal 9×13 Covered Cake Pan
    • ThermoPro Digital Instant Read Meat Thermometer with Backlight and Magnet
    • Lea & Perrins Worcestershire Sauce (10 oz Bottle)
    • Rubbermaid Brilliance Storage 14-Piece Plastic Lids | BPA Free, Clear

    Meatloaf:

    • 1 1/2 pounds ground beef
    • 2 large eggs
    • 1/2 large yellow onion (minced)
    • 1 clove garlic (minced)
    • 2 teaspoons parsley (minced)
    • 1 1/2 teaspoons seasoned salt
    • 1 tablespoon Worcestershire sauce
    • 1/3 cup ketchup
    • 1/3 cup bbq sauce
    • 1 cup dried bread crumbs

    Meatloaf Sauce:

    • 1/4 cup ketchup
    • 1 teaspoon yellow mustard
    • 2 teaspoons light brown sugar
    1. Pre-heat your oven to 350° F, and grease a 9×13 baking dish.
    2. Add all of the meatloaf ingredients, including the ground beef, eggs, minced onion, seasoned salt, garlic, parsley, Worcestershire sauce, ketchup, bbq sauce, and bread crumbs to a large bowl.
    3. Use a large fork (or your hands) to mix everything together really well.
    4. Transfer the meat mixture to a greased 9×13 baking dish, and shape it into a loaf.
    5. To make the sauce, mix together the ketchup, yellow mustard, and light brown sugar in a small bowl.
    6. Spread the sauce evenly all over the top of the meatloaf.
    7. Bake the meatloaf at 350° F for about 1 hour, or ’til the meatloaf is completely cooked thru and done.* Your meatloaf needs to reach an internal temperature of at least 160° F with a meat thermometer.
    8. Allow the meatloaf to rest for about 10 minutes before serving with your favorite sides.

    *Cook time really depends on the size of your meatloaf, as well as your oven, but you’re best to cook meatloaf for 30 to 45 minutes per pound.

    WHAT TYPE OF MEAT MAKES REALLY GOOD MEATLOAF?

    We really prefer to use 90/10 ground beef in our meatloaf, which we use for pretty much everything. In our experience, this leaner mixture of ground beef results in less grease around the finished meatloaf, and it’s a healthier choice. We also prefer the flavor profile of ground beef as opposed to other meats.

    CAN I USE GROUND TURKEY FOR MEATLOAF?

    Yes, turkey actually makes a wonderful ground beef substitute, but it will change the look, texture, and flavor of your finished meatloaf.

    HOW TO MAKE A TRADITIONAL MEATLOAF GLUTEN-FREE

    This meatloaf recipe is fairly easy to make gluten-free. You can use gluten-free bread crumbs, which can be bought at most grocery stores or health food stores, and I really like the Badia Complete Seasoning, which is gluten-free and absolutely delicious. Also, be sure to check your Worcestershire sauce because many times, this can contain gluten.

    Just be sure to check all of your ingredient labels to make sure that they’re truly gluten-free.

    CAN I MAKE MEATLOAF AHEAD?

    Yes, meatloaf is a great make-ahead recipe. You can keep meatloaf in the freezer for up to 6 months (see below), or you can mix it up the night before, wrap it in plastic or foil, and place it in the refrigerator until it’s time to bake.

    CAN YOU FREEZE MEATLOAF?

    Yes, you can freeze meatloaf either before or after baking. Frozen meatloaf will usually keep for up to 6 months.

    Dinner Ideas
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  • Philly Cheesesteak Stuffed Peppers Ground Beef Style

    Philly Cheesesteak Stuffed Peppers Ground Beef Style

    How to make the best Philly cheesesteak stuffed peppers, ground beef style. Easy to prep recipe for a delicious, family-friendly dinner!

    Does your family love a good Philly cheesesteak as much as my family does? My favorite are Philly cheesesteak sliders, but we enjoy making Crock Pot Philly cheesesteak and this Philly cheesesteak with hamburger.

    colorful Philly cheesesteak stuffed peppers ground beef style, sprinkled with parsley, on baking sheet

    Cheesesteak stuffed peppers are a fantastic way to enjoy your favorite sandwich, only without the bread, making it a healthier option overall.

    While Philly cheesesteak peppers may seem complicated, they’re not at all.

    Basically, you just cook up the ground beef mixture and spoon it into the peppers. Then bake the peppers for a short amount of time, and voila, you’ve got dinner on the table.

    Now I like to add both provolone and Cheez Whiz to my stuffed bell peppers, but the choice is up to you, whether you add Cheez Whiz or not. My motto is, the more cheese the better.

    cheesesteak stuffed pepper with Cheez Whiz on top, on white plate with fork

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my recipe tips, important info for this recipe, and similar recipe ideas – and get straight to the Philly cheese stuffed peppers recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED:

    • Bell peppers – whatever colors you want. I like to use a variety of colors when making stuffed peppers.
    • Oil of choice – You can use butter, olive oil, bacon grease, etc.
    • Garlic cloves
    • Yellow onion
    • Green bell pepper
    • Fresh mushrooms
    • Ground beef
    • Beef broth – I usually use a bullion base to make broth.
    • All-purpose flour
    • Worcestershire sauce
    • Dry mustard
    • Salt
    • Ground black pepper
    • Provolone cheese
    • Cheez Whiz (optional)

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Large Skillet and Wooden Spatula – We use our cast iron skillets for pretty much everything.

    Hamburger Chopper – This handy dandy tool makes it easy to chop up the meat into a much looser mixture.

    Baking Sheet or Baking Dish

    Whisk and Glass Measuring Cup – Great for mixing the broth and flour.

    baked Philly cheese stuffed peppers, sprinkled with parsley, on baking sheet

    HOW TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS, GROUND BEEF STYLE

    Before you really dive into the recipe, I’d suggest pre-heating your oven to 350 degrees, and wash 5 large bell peppers.

    If you need a refresher on how to cut a bell pepper, I’ve got you covered.

    Now some cooks like to boil bell peppers before stuffing them. I don’t, because I feel like it makes the peppers more mushy, and I like them to be somewhat crisp.

    However, I do like to slice them in half, remove the seeds and membranes, place them on a baking sheet, and then cook the peppers in the oven for about 20 minutes while they’re still empty. That way they start to soften just slightly, and they’re warm when I go to stuff in the meat mixture.

    MEANWHILE, COOK UP THE GROUND BEEF MIXTURE…

    Prep your minced garlic and mushrooms, as well as chopped onion and green bell pepper.

    1. Heat the oil of your choice (I prefer bacon grease) in a large skillet, on medium heat, ’til hot. Then sauté the garlic, onion, mushrooms, and green bell pepper for 5 to 8 minutes, or ’til softened.
    sautéing peppers and onions and mushrooms for cheesesteaks in cast iron skillet with wooden spatula
    1. Add the ground beef into the skillet, stirring the veggies into the meat. Cook on medium heat for 10 to 15 minutes, or until the meat is browned. Be sure to drain off any excess oil when the meat has finished cooking.
    ground beef with peppers and onions and mushrooms, cooking in cast iron skillet with wooden spatula for stirring
    1. Whisk together the beef broth and flour in a separate measuring cup.
    whisking beef broth with flour in glass Pyrex measuring cup
    1. Mix the beef broth mixture, Worcestershire sauce, dry mustard, salt, and black pepper into the meat, stirring until combined. Simmer for 5 to 10 minutes.
    2. Finally, top the meat with the slices of Provolone right in the skillet and let it melt. Then stir the melted cheese into the meat mixture. It will help the cheese to melt a little faster if you place a lid on the skillet.
    provolone cheese on cheesesteak ground beef mixture in cast iron skillet with wooden spatula

    HOW TO COOK CHEESESTEAK STUFFED PEPPERS

    Just spoon the meat mixture into the warmed bell pepper halves.

    spooned ground beef mixture into Philly cheesesteak stuffed peppers on baking sheet

    Then bake them at 350° F for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.

    Philly cheesesteak peppers, baked and sprinkled with parsley, on baking sheet

    BEST BEEF FOR PHILLY CHEESE STUFFED PEPPERS

    While Philly cheesesteaks use, you guessed it, steak… I prefer to use ground beef when making stuffed peppers.

    Now that’s not to say you couldn’t make this recipe with ribeye, top round steak, or a good sirloin steak like we do in our more authentic and traditional Philly cheesesteak recipe; but ground beef makes a really good stuffed pepper.

    The ground meat adds a moister texture than steak. And it really meshes with the veggies and bell peppers for a delicious flavor that’s out of this world.

    HOW LONG IS A STUFFED PEPPER GOOD FOR?

    While you can make these peppers about a day ahead of time, they’ll last about 3-4 days after baking.

    Philly cheesesteak stuffed bell peppers, including green stuffed pepper, on baking sheet

    ARE STUFFED PEPPERS FREEZABLE?

    Yes, you can definitely freeze stuffed peppers.

    AFTER THEY’VE COOKED AND HAVE COOLED…

    Store them in an airtight container to prevent freezer burn. You can even wrap them up individually and place them in freezer bags if you want personal sized meals for one.

    They’ll last about 3 months in the freezer.

    When you’re ready to eat the peppers, you can bake them frozen for 30 to 45 minutes or so; or you can let them thaw in the fridge for a few hours to help shorten the cook time.

    BEFORE THEY’VE BEEN COOKED…

    So while everything together is uncooked, the meat mixture still has to be cooked before freezing. And the bell peppers will need to be boiled for just a few minutes, in order to blanch them.

    After blanching, you’d need to allow the peppers to cool, then stuff them and freeze them according to the same instructions as for already cooked peppers above.

    When you’re ready to eat the peppers, you’ll need to add an extra 30 or so minutes to your recipe cook time, just to make sure they cook thru.

    orange Philly cheesesteak stuffed pepper on baking sheet

    WHAT IS A GOOD ACCOMPANIMENT TO STUFFED PEPPERS?

    We love eating stuffed peppers with baked potatoes or mashed potatoes. They also pair well with green beans or corn on the cob.

    red Philly cheesesteak stuffed pepper with ground beef, sprinkled with parsley, on white plate with fork

    MORE STUFFED BELL PEPPER RECIPES WITH GROUND BEEF:

    GET THE PRINTABLE RECIPE

    If you love this stuffed pepper recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    double image of Philly cheesesteak stuffed peppers ground beef style, with top image of stuffed orange bell pepper and bottom image of colorful cheesesteak stuffed peppers, sprinkled with parsley, on baking sheet

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    Philly Cheesesteak Stuffed Peppers Ground Beef Style

    How to make the best Philly cheesesteak stuffed peppers, ground beef style. Easy to prep recipe for a delicious, family-friendly dinner!

    • Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep
    • The Pampered Chef Mix N Chop
    • The Great Philly Cheesesteak Book
    • AMAGARM Meat Food Thermometer for Grill and Cooking, 2S Best Ultra Fast Instant Read Waterproof Digital Kitchen Thermometer
    • Universal Lid for Pots, Pans and Skillets, Stainless Steel and Tempered Glass, Fits All 7 Inch to 12 Inch Pots and Pans
    • Lodge 13.25 Pre Seasoned Inch Cast Iron Skillet for Family Size Meals
    • 5 large bell peppers
    • 2 tablespoons bacon grease*
    • 2 cloves garlic (minced)
    • 1 medium yellow onion (chopped)
    • 1 large green bell pepper (chopped)
    • 4 ounces fresh mushrooms (minced)
    • 2 pounds ground beef
    • 1 cup beef broth*
    • 1 tablespoon all-purpose flour
    • 2 tablespoons Worcestershire sauce
    • 4 teaspoons dry mustard
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 16 ounces provolone cheese
    • Cheez Whiz (optional)
    1. Before you dive into making this recipe, I’d suggest pre-heating your oven to 350° F, and wash 5 large bell peppers.
    2. Slice the peppers in half, remove the seeds and membranes, place them on a baking sheet, and then cook the peppers in the oven for about 20 minutes while they’re still empty.
    3. Meanwhile, heat the oil of your choice (I prefer bacon grease) in a large skillet, on medium heat, ’til hot. Then sauté the garlic, onion, mushrooms, and green bell pepper for 5 to 8 minutes, or ’til softened.
    4. Add the ground beef into the skillet, stirring the veggies into the meat. Cook on medium heat for 10 to 15 minutes, or until the meat is browned. Be sure to drain off any excess oil when the meat has finished cooking.
    5. Whisk together the beef broth and flour in a separate measuring cup.
    6. Mix the beef broth mixture, Worcestershire sauce, dry mustard, salt, and black pepper into the meat, stirring until combined. Simmer for 5 to 10 minutes.
    7. Finally, top the meat with the slices of Provolone right in the skillet and let it melt. Then stir the melted cheese into the meat mixture. It will help the cheese to melt a little faster if you place a lid on the skillet.
    8. Spoon the meat mixture into the warmed bell pepper halves.
    9. Then bake them at 350° F for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.
    10. Serve the stuffed peppers while warm. Add Cheez Whiz if desired.

    *You can use butter, olive oil, bacon grease, etc.

    *I usually use a bullion base to make broth.

    HOW LONG IS A STUFFED PEPPER GOOD FOR?

    While you can make these peppers about a day ahead of time, they’ll last about 3-4 days after baking.

    ARE STUFFED PEPPERS FREEZABLE?

    Yes, you can definitely freeze stuffed peppers.

    AFTER THEY’VE COOKED AND COOLED…

    Store them in an airtight container to prevent freezer burn. You can even wrap them up individually and place them in freezer bags if you want personal sized meals for one. They’ll last about 3 months in the freezer.

    When you’re ready to eat the peppers, you can bake them frozen for 30 to 45 minutes or so; or you can let them thaw in the fridge for a few hours to help shorten the cook time.

    BEFORE THEY’VE BEEN COOKED…

    The meat mixture still has to be cooked before freezing. And the bell peppers will need to be boiled for just a few minutes, in order to blanch them.

    After blanching, you need to allow the peppers to cool, then stuff them and freeze them according to the same instructions as for already cooked peppers above.

    When you’re ready to eat the peppers, you’ll need to add an extra 30 or so minutes to your recipe cook time, just to make sure they cook thru.

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  • Cheesy Mexican Meat Pie with Bacon

    Cheesy Mexican Meat Pie with Bacon

    How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that’s easy to make and loaded with fantastic Tex-Mex flavor!

    Flipping through my grandma’s recipe box one day, I noticed a recipe card from a close family friend. It was titled Mexicali Meat Pie.

    Mexican meat pie topped with bacon in white casserole dish with large metal spoon

    Realizing that I’d probably had this Mexican casserole at one church potluck or another, I remembered how yummy every dish at those church potlucks actually was. And I thought how fun it’d be to make this recipe for my family.

    Not only is this Mexican pie fun to make; it’s absolutely delicious and definitely one of my go to ideas for dinner… Especially these days because we usually have most, if not all of the ingredients, on hand.

    You will need a single pie crust for this recipe. I do make this pie completely gluten-free, and I’ll share how in the details below.

    Topping it off with bacon really completes the ensemble. If you like olives, it’s suggested to add those on top too… But I usually leave those off because I’m just not a fan of olives.

    If you love good Mexican casserole recipes, you’ll love Mexican tater tot casserole and Mexican corn casserole with bacon too.

    serving of Mexican pie, topped with sour cream and cilantro, on white plate with fork

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Mexican meat pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Cast Iron Skillet – for browning the ground beef and warming everything together.

    9″x13″ Casserole Dish

    Small Bowl – for mixing up the topping.

    Cutting Board and Knife

    HOW TO MAKE MEXICAN MEAT PIE

    Before you get started cooking, you’ll need to prep all of your fresh ingredients. Do things like chopping the pepper, chopping the onion, and then cooking and crumbling the bacon to set aside.

    frying bacon in cast iron skillet on stovetop

    You’ll also need a pie crust. I prefer to use this pie crust recipe, but instead of rolling it out, I set it aside ’til I’m ready.

    MAKE THE BEEF MIXTURE…

    1. Brown the ground beef in a large skillet, and drain the meat when browned.
    2. Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.
    3. Prep the pie crust by pressing it into a greased casserole dish, preferably at least a 9″x13″ baking dish.
    4. Place the meat mixture into that pastry lined dish, and bake at 425° F for about 25 to 30 minutes.
    how to make Mexican meat pie, from browning hamburger meat in cast iron skillet, to adding corn, peppers, and cornmeal, to pressing the pie crust in white casserole dish, and adding beef mixture to pie crust

    THEN ADD THE TOPPING…

    1. Combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small bowl.
    2. Then mix the shredded cheese into the egg mixture.
    3. Spread the cheesy mixture all over the top of the pie.
    4. Finally, top with the bacon crumbles (and stuffed olives, if preferred), and bake an additional 5-10 minutes, or until the cheese melts completely.
    mixing together egg, milk, dry mustard, salt, Worcestershire sauce, and cheese in glass bowl and spreading topping over Mexicali meat pie in white casserole dish

    Let the casserole stand for about 10 minutes before serving. Then serve with a dollop of sour cream and green onions or cilantro if you’d like.

    bite of taco pie on fork, from serving on white plate with sour cream and cilantro

    Writing up this recipe is making my mouth water just thinking about it. Yum!

    HOW TO MAKE IT A GLUTEN-FREE CASSEROLE

    There are a few things you need to think about or change if you want this casserole to be gluten-free.

    • Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.
    • Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they are gluten-free seasonings that are oh so delicious.
    • Cornmeal – Yup, make sure it’s really gluten-free and free from flour. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.
    • Bacon – Make sure there are no preservatives or additives with gluten. Usually, we’re all good, but again… Just be safe.
    • Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.
    • Stuffed olives – If you decide to use them, check labels.
    baked Mexicali meat pie in white casserole dish with large spoon

    Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.

    CAN I FREEZE AND RE-HEAT MEXICAN PIE?

    Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.

    When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F.

    Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.

    serving of cheesy Mexican casserole with bacon on white plate with fork

    MORE EASY TEX-MEX RECIPES:

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Mexican Meat Pie Recipe with Bacon

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    Cheesy Mexican Meat Pie

    How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that's easy to make and loaded with fantastic Tex-Mex flavor!

    • Cast Iron Skillet
    • 9×13 Baking Dish
    • Small Mixing Bowl
    • 1 single pie crust

    Meat Filling:

    • 1 pound ground beef
    • 1 cup frozen corn
    • 1/4 cup green bell pepper (finely chopped)
    • 1/4 cup yellow onion (finely chopped)
    • 1/4 cup cornmeal
    • 1/2 teaspoon oregano
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 8 ounces tomato sauce

    Cheesy Topping:

    • 1 large egg
    • 1/4 cup whole milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon Worcestershire sauce
    • 1 1/2 cups cheddar cheese (shredded)
    • 6 slices bacon (cooked and crumbled)
    • 4 stuffed olives (optional)

    1. Pre-heat the oven to 425° F, and grease a 9×13 baking dish.

    2. Press the pie crust into the greased casserole dish, pressing it onto the sides and bottom of the dish.

    3. Brown the ground beef in a large skillet, and drain the meat when browned.

    4. Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.

    5. Spread the meat mixture in the pastry lined baking dish.

    6. Bake at 425° F for about 25 to 30 minutes.

    7. Meanwhile, combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small mixing bowl.

    8. Then mix the shredded cheese into the egg mixture.
    9. Spread the cheesy mixture all over the top of the pie.

    10. Top with the bacon crumbles and stuffed olives, if desired.

    11. Bake an additional 5-10 minutes, or until the cheese melts completely.
    12. Let stand 10 minutes before serving. Serve with sour cream, green onions, and/or cilantro, if desired.

    HOW TO MAKE IT A GLUTEN-FREE CASSEROLE

    There are a few things you need to think about or change if you want this casserole to be gluten-free.

    • Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.
    • Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they make gluten-free seasonings that are oh so delicious.
    • Cornmeal – Yup, make sure it’s really gluten-free. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.
    • Bacon – Make sure there are no additives with gluten. Usually, we’re all good, but again… Just be safe.
    • Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.
    • Stuffed olives – If you decide to use them, check labels.

    Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.

    CAN I FREEZE AND RE-HEAT MEXICAN PIE?

    Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.

    When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F. Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.

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  • Easy Philly Cheesesteak Sliders on Hawaiian Rolls

    Easy Philly Cheesesteak Sliders on Hawaiian Rolls

    Make the best Philly cheesesteak sliders on Hawaiian rolls, packed with steak, onion, sliced peppers, and your choice of provolone or Cheez Whiz. It’s the perfect recipe for a party crowd!

    Whether you need a really delicious appetizer or an actual meal, these Philly cheese sliders are the bomb. They’re ooey gooey with melted cheese, the steak is packed with flavor from ingredients like smoked paprika (my new favorite seasoning), and the onions and green peppers have a slightly crispy texture.

    Philly cheesesteak sliders on Hawaiian rolls, sprinkled with Italian parsley, on gray plate with white and blue striped towel

    Not to mention the tops of the rolls are brushed with garlic butter and Italian parsley. Steak and cheese sliders on Hawaiian Rolls are good all by themselves; but when you add the garlic butter… I wish I could put into words how delicious these little sandwiches really are.

    If it’s a slightly healthier alternative you want, cheesesteak stuffed peppers made with ground beef are the recipe for you.

    Why You’ll Love Philly Steak Sliders

    • The meat mixture is the same as my regular homemade Philly cheesesteak, except I’ve added smoked paprika. It gives a little kick to the sliders, and I’ll never make cheesesteaks without it, ever again.
    • Just like my Crock Pot Philly cheesesteak, these cheese steak sliders are perfect for a Game Day crowd, holiday guests, or a party spread.
    • They’re really easy to make. Just cook the meat mixture, layer the sandwiches, and pop them in the oven.
    Philly cheesesteak sliders ingredients on white marble countertop

    Ingredients and Substitutions Notes:

    To make this easy Philly cheesesteak sliders recipe, you’ll need a few ingredients…

    • Sirloin Steak – When it comes to the best meat for a cheesesteak, most people will recommend ribeye steak; but ribeye steak is usually really expensive. Others recommend top round steak. My butcher has always recommended sirloin steak, sliced thinly, for a more affordable option. Sirloin has just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked. Two things to look for when buying Philly cheese steak meat… 1) You need to be able to slice it thinly, almost like shaved steak. And 2) It needs to be tender, not tough; fat is a good thing for both flavor and tenderness.
    • Garlic Cloves – Or you can do like me and just buy already minced garlic in the produce section at the grocery store.
    • Yellow Onion – I like to use an onion that isn’t sweet, partially because it’s a bit healthier, but also because we get enough sweetness from the bell peppers. Yellow onion helps give a little kick. As an alternative, for more caramelized onions on your sliders, you’d just use a sweet onion; then cook the onions over a lower heat.
    • Fresh Mushrooms – You can use canned mushrooms, if you prefer.
    • Green Bell Pepper – I’ve had a lot of comments from people who say it isn’t a real cheesesteak if it has bell pepper. Thing is, I never claimed this was an authentic cheesesteak. I just enjoy the flavor and deliciousness that bell peppers give to the steak mixture.
    • Smoked paprika – This is my “not so secret” ingredient. Man this spice gives a flavor kick like no other. It really does make a difference.
    • Worcestershire Sauce
    • Hawaiian Rolls – You can use King’s Hawaiian Rolls or generic, or better yet, homemade Hawaiian Rolls for slider rolls! You also have other options, like homemade dinner rolls, brioche slider buns, regular slider buns, potato slider buns, or gluten-free dinner rolls. I find Hawaiian sweet rolls to make the best mini sandwiches.
    • Mayo – When layering the sandwiches, be sure to use real mayo, not that other salad dressing. That other salad dressing has its place, but that place is not the cheesesteak slider.
    • Provolone cheese and/or Cheez Whiz – I leave the choice to you; if it were up to me, I’d do both. When it comes to the best cheese for cheesesteaks, opinion really varies, and it really is a debate if you research it. The traditional consensus says either Cheez Whiz or provolone. Some even say American cheese pairs well with the provolone. While I love provolone, Cheese Whiz won my taste buds over. However, it’s up for debate in our house too because a couple of my guys really love provolone.So I live on the wild side and use both. I add the provolone on the bottom layer of the rolls, and then add Cheez Whiz to the top of the meat mixture.
    • Salted Butter, Roasted Garlic Powder, and Fresh Italian Parsley – All of which will be brushed on the tops of the buns before baking.
    Philly steak sliders, sprinkled with Italian parsley and brushed with garlic butter, on metal baking sheet

    How to Make Philly Cheesesteak Sliders

    Your first steps are to prepare the garlic, onion, mushrooms, and bell pepper. Garlic and mushrooms need to be minced; onion and peppers need to be sliced.

    If you’re not sure how to cut a pepper into strips, I’ve got you covered.

    How to Thinly Slice the Meat and Start the Cooking Process

    1. Slice the steak as thin as possible, slicing it against the grain (to retain tenderness) into thin slices for cooking. Be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process.
    2. Heat bacon grease or olive oil in a large skillet, and sauté the garlic, onion, mushrooms, and bell pepper over medium-high heat for about 10 minutes, or ’til softened. Then set aside.
    3. Add the steak, salt, pepper, smoked paprika, and Worcestershire sauce to the skillet. Cook over low to medium heat until the meat is almost done.
    4. At this point, add the veggies back in with the meat, stir, and simmer ’til fully cooked.
    How to slice steak thinly for cheesesteaks on wooden cutting board and how to cook Philly cheesesteak meat, onion, and peppers in a cast iron skillet

    How to Layer Cheesesteak Sliders on Hawaiian Rolls

    Now for the fun part… Layering your mini cheesesteak sandwiches and baking them.

    Before you get started, slice the Hawaiian Rolls in half, as a whole. You’ll have the top layer of the rolls, and then a bottom layer.

    1. Place the bottom layer of the rolls in a greased baking dish or baking sheet, and spread the bottoms of the rolls with mayo.
    2. Add a layer of provolone cheese.
    3. Now add a layer of meat and vegetables. Tongs work great for this. Go ahead and pile up the meat and veggies, no skimping allowed.
    4. Add a dollop of Cheez Whiz to every single slider.
    5. Now add the top layer of the rolls.
    6. Mix together the melted butter, roasted garlic powder, and minced parsley in a small bowl; then brush the top of the rolls with the garlic butter mixture, and sprinkle with extra Italian parsley if desired.
    layering and making Philly cheesesteak sliders with Hawaiian Rolls, provolone cheese, cheese steak meat and vegetables, Cheez Whiz, and garlic butter on baking sheet

    How to Bake Steak and Cheese Sliders

    1. Cover with aluminum foil to keep your rolls from browning too quickly, and bake at 350° F for about 10 to 15 minutes, or ’til the cheese is melted.
    2. Then uncover and bake an additional 5 to 10 minutes or so.

    And that’s it. Oh my gosh, they are so good! My mouth is watering just thinking about these wonderful beef Philly cheesesteak sliders.

    Cheese steak sliders with Cheez Whiz, sprinkled with Italian parsley on gray plate, on blue and white striped tea towel on white marble countertop

    Expert Tips and Recipe FAQ’s

    Can you make this recipe ahead of time?

    Yes and no. You can totally cook the meat and vegetables and have your meat mixture ready to go. Just store it in the fridge in an airtight container until you’re ready to use it. Then when you’re ready to make your sliders, all you need to do is assemble the sandwiches and bake them. Reason you want to wait to assemble your sandwiches, is you don’t really want them sitting, soaking up all that moisture into the rolls for that long. It will make them a soggy, yucky mess.

    How should you store leftovers?

    Leftover sandwiches should be stored in an airtight container in the fridge. Keep in mind, they may get a bit soggy sitting in the fridge, but they should still be edible for 2-3 days.

    Can I freeze steak and cheese sliders on Hawaiian Rolls?

    Again… You can totally cook the meat and vegetables, then freeze the meat mixture in an airtight container that’s also freezer-safe. You can also freeze the rolls, but separately. Then when you’re ready to make your sliders, all you need to do is get everything out ahead of time to thaw; then assemble the sandwiches and bake them. This will prevent soggy sliders.

    baked Philly steak and cheese sliders on Hawaiian rolls with green bell peppers and onions on metal baking sheet

    What’s a Good Side to Serve with Steak Sliders?

    There are quite a few delicious sides you can serve with sliders. We usually eat cheese steaks with fresh veggies, chips, and/or fruit.

    They pair really well with steak fries or chili cheese fries, French fries, onion rings, tater tots, pasta salad, broccoli cauliflower salad, this vegetable finger salad, and even corn on the cob.

    Philly cheese steaks on Hawaiian Rolls brushed with garlic butter and Italian parsley, topped with Cheez Whiz, on gray plate with blue and white striped towel

    More Party Favorites Everyone Will Love

    If you love these steak sliders, you’ll love these other party foods too…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Philly Cheesesteak Sliders

    Best Philly cheesesteak sliders on Hawaiian rolls, packed with steak, onion, sliced peppers, and your choice of provolone or Cheez Whiz!

    • Cutting Board
    • Chef's Knife
    • Large Skillet
    • Baking Sheet
    • Tongs
    • Pastry Brush
    • 1 pound sirloin steak (thinly sliced)
    • 2 tablespoons bacon grease (or olive oil)
    • 1 clove garlic (minced)
    • 1/2 medium yellow onion (sliced)
    • 2 ounces fresh mushrooms (minced)
    • 1/2 large green bell pepper (sliced)
    • 1/2 teaspoon sea salt
    • 1/8 teaspoon ground black pepper
    • 1/2 teaspoon smoked paprika
    • 1 tablespoon Worcestershire sauce
    • 12 Hawaiian Rolls
    • 1/3 cup mayonnaise
    • 6 slices provolone cheese
    • 3/4 cup Cheez Whiz

    Garlic Butter:

    • 3 tablespoons salted butter (melted)
    • 1/4 teaspoon roasted garlic powder
    • 1 tablespoon Italian parsley (minced)
    1. Prepare the garlic, onion, mushrooms, and bell pepper. Garlic and mushrooms need to be minced; onion and peppers need to be sliced.

    2. Pre-heat the oven to 350° F.

    3. Slice the steak as thin as possible, slicing it against the grain (to retain tenderness) into thin strips for cooking. Be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process.

    4. Heat bacon grease or olive oil in a large skillet, and sauté the garlic, onion, mushrooms, and bell pepper over medium-high heat for about 10 minutes, or 'til softened. Then set aside.

    5. Add the steak, salt, pepper, smoked paprika, and Worcestershire sauce to the skillet. Cook over low to medium heat until the meat is almost done.

    6. At this point, add the veggies back in with the meat, stir, and simmer ’til fully cooked.
    7. Slice the Hawaiian Rolls in half, as a whole. You’ll have the top layer of the rolls, and then a bottom layer.

    8. Place the bottom layer of the rolls in a greased baking dish or baking sheet.

    9. Spread the bottoms of the rolls with mayo.
    10. Add a layer of provolone cheese.

    11. Now add a layer of meat and vegetables. Tongs work great for this. Go ahead and pile up the meat and veggies, no skimping allowed.

    12. Add a dollop of Cheez Whiz to every single slider.

    13. Now add the top layer of rolls.

    14. In a separate small bowl or glass measuring cup, mix together the melted butter, roasted garlic powder, and minced parsley.

    15. Brush the tops of the rolls with the garlic butter mixture, and sprinkle with extra Italian parsley if desired.

    16. Cover with aluminum foil to keep your rolls from browning too quickly, and bake at 350° F for about 10 to 15 minutes, or 'til the cheese is melted.

    17. Then uncover and bake an additional 5 to 10 minutes or so.

    18. And that's it! Serve while warm and enjoy!

    Two things to look for when buying Philly cheese steak meat…

    • You need to be able to slice it thinly.
    • It needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.

    *While I prefer fresh mushrooms, you can also use canned mushrooms.

    Can I Make This Recipe Ahead of Time?

    Yes and no. You can totally cook the meat and vegetables and have your meat mixture ready to go. Just store it in the fridge in an airtight container until you’re ready to use it. Then when you’re ready to make your sliders, all you need to do is assemble the sandwiches and bake them. Reason you want to wait to assemble your sandwiches, is you don’t really want them sitting, soaking up all that moisture into the rolls for that long. It will make them a soggy, yucky mess.

    Appetizers
    American
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  • Crock Pot Philly Cheesesteak Sandwich

    Crock Pot Philly Cheesesteak Sandwich

    How to make the most delicious Crock Pot Philly cheesesteak sandwich. Easy slow cooker recipe with tips for the best meat, vegetables, bread, and cheese.

    Whether you’ve been to Philly or not, you likely know the city’s famous for its cheesesteak sandwiches. I’ve only been to Philly a couple of times, but I specifically remember my first cheesesteak.

    Crock Pot Philly cheesesteak on gray plate with Cheetohs and Cheez Whiz

    My guys being meat lovers, they love it when I make our favorite stovetop Philly cheesesteak sandwich or my Philly cheesesteak with roast beef. And now I love making it even more because I can make it easier with this CrockPot Philly cheesesteak.

    Similarly to my CrockPot hot dogs recipe, I can load everything into the slow cooker, turn it on for a few hours, and when it’s done, everyone makes their own sandwiches. It makes dinner easy and more enjoyable.

    I’m telling you, the flavors in this sandwich and the ease with which you can make it, besides chopping up a few vegetables… There’s nothing quite like slow cooker Philly cheesesteak sandwiches for dinner.

    My favorite part, of course, is the cheese. My guys would say the meat.

    If you’ve got a house full of carnivores like I do, this Crock Pot Philly cheesesteak sandwich is a great recipe for dinnertime. And if you need an appetizer, Philly cheesesteak sliders on Hawaiian rolls, brushed with garlic butter and seasoned with smoked paprika, are ‘da bomb.

    What Actually Is a Philly Cheese Steak?

    In case you’ve never been to Philly or just really have no clue what I’m even talking about…

    A Philly cheese steak sandwich is basically a sandwich made on a hoagie roll with smaller, thinner pieces of beefsteak and cheese. What cheese goes on a Philly cheese steak depends; it can be provolone, American, or Cheez Whiz.

    Crock Pot Philly cheesesteak sandwich filled with cheesesteak, provolone cheese, green bell peppers, and Cheez Whiz on gray plate with white Cheetohs

    Two of the most famous places people go to buy a Philly cheesesteak sandwich are in Philadelphia, and they sit directly across from each other, Pat’s King of Steaks and Geno’s Steaks.

    Originally a hot dog stall, Pat’s was founded in 1930 by two brothers, Pat and Harry Olivieri. They are the ones who actually invented the famous cheesesteak in 1933.

    Ingredient Notes

    • Sirloin steak, thinly sliced – I’ll show you how to slice the steak as you continue to read.
    • Garlic cloves – If you don’t have minced garlic or garlic cloves, you can substitute 1/4 teaspoon garlic powder for each clove.
    • Yellow onion
    • Fresh mushrooms – Or you can use canned, if you prefer.
    • Green bell peppers – You’ll need to slice them into strips. If you’re not sure how, learn how to cut a pepper.
    • Salt and pepper
    • Worcestershire sauce
    • Beef broth
    • Bacon grease (optional)
    • Hoagie rolls
    • Provolone cheese
    • Mayo
    • Cheez Whiz

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    Kitchen Tools and Equipment You’ll Need

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Slow Cooker – I use a Crock Pot 6-qt. slow cooker or my Instant Pot with its slow cooker function. You can also use a Ninja Foodi.

    Whisk and Glass Measuring Cup

    Baking Sheet or Griddle

    Tongs – Tongs are handy for lifting the meat and vegetables out onto your hoagie rolls when serving.

    How to Make Philly Cheese Steak in a Crock Pot

    Your first steps are to thinly slice the steak and prepare the garlic, onion, mushrooms, and bell peppers. You’ll also need to spray the inside of your slow cooker with cooking spray.

    bowls of green bell peppers, yellow onion, garlic, and minced mushrooms for CrockPot Philly Cheesesteak

    How to Slice Philly Cheese Steak Meat

    Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat.

    Try to slice the meat as thin as possible, slicing it into thin strips for cooking. You’ll need a good knife for this.

    how to slice Philly cheese steak meat on wooden cutting board with chef's knife

    Also, be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process.

    Filling up Your Slow Cooker

    1. Add the thinly sliced steak to the slow cooker.
    2. Next add in the minced garlic, sliced onion, minced mushrooms, and sliced bell peppers.
    3. Whisk together the beef broth, Worcestershire sauce, salt, and pepper.
    4. Pour the beef broth over the meat and vegetables, and give everything a good stir.
    how to make Philly cheese steak in a black Crock pot by layering steak, vegetables, whisking up broth, and pouring over the vegetables and meat

    Then just cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

    cooking meat for Philly cheesesteaks in black Crock Pot slow cooker on low heat

    Makig Your Sandwiches

    When your meat is fully cooked, you’re ready to make and layer your sandwiches.

    1. Dab a light layer of bacon grease on the inside of your hoagie bun (optional but adds great flavor), and add a slice of provolone cheese, tearing it in half and lining one side of the bun with it. Lightly toast the hoagie buns and cheese on either a griddle or in the oven on a cookie sheet.
    2. Spread mayo on each bun.
    3. Using tongs, add the meat mixture to each bun.
    4. Top with a spoonful or two of heated Cheez Whiz.
    making Philly cheesesteak sandwich with hoagie rolls, provolone cheese, mayo, sirloin steak and vegetables, and Cheez Whiz

    And that’s it. Your sandwiches are ready to serve.

    While hoagie rolls complete the ensemble, you can make this recipe more low carb and even gluten-free (provided all your other ingredients are gluten-free) by eating the meat without the bun.

    Maybe add your meat to a bed of lettuce or spinach, or pair it with these low carb dinner rolls or keto garlic cheese bread from my friend, Lynsey at Moscato Mom.

    Expert Tips and FAQ’s

    What’s the best meat for Philly cheese steak?

    Most people will recommend ribeye for cheesesteaks at home, but ribeye can be quite expensive. Others recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked. The great thing about cooking meat in the slow cooker is that it will be very, very tender. So tender it’ll almost fall apart in your mouth. Two things to look for when buying Philly cheese steak meat… You need to be able to slice it thinly. And it needs to be tender, not tough; fat is a good thing for both flavor and tenderness.

    What’s the best cheese on a Crock Pot Philly Cheese Steak Sandwich?

    Opinion really varies on what cheese to use. It really is a debate if you research it. The traditional consensus says either Cheez Whiz or provolone. Some even say American cheese pairs well with the provolone. We tried it with both, and while I love the provolone, the Cheez Whiz won my taste buds over. However, it’s up for debate in our house too because a couple of my guys really love the provolone. So I live on the wild side and use both. I melt cheese, provolone cheese, onto the bun when I toast it, and then add Cheez Whiz to the finished sandwich. Delicious!

    sirloin steak cooked in black Crock Pot slow cooker with onions, green bell peppers, garlic, Worcestershire sauce, and beef broth

    WHAT TO SERVE WITH PHILLY CHEESE STEAKS

    We usually eat Crock Pot cheese steaks with fresh veggies, chips, and/or fruit.

    They pair really well with potato wedges or steak fries, French fries, pasta salad, broccoli cauliflower salad, this vegetable finger salad, and even corn on the cob.

    More Delicious Philly Cheesesteak Recipes:

    close up CrockPot Philly cheesesteak sandwich on hoagie bun with sirloin steak, onion, green bell peppers, and provolone cheese topped with Cheez Whiz, on gray plate with white cheese puffs

    GET THE PRINTABLE RECIPE

    If you love this sandwich recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Crock Pot Philly cheesesteak sandwich recipe

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Crock Pot Philly Cheesesteak

    How to make the most delicious Crock Pot Philly cheesesteak sandwich. Easy slow cooker recipe with tips for the best meat, vegetables, bread, and cheese.

    • Chef's Knife
    • Whisk
    • Tongs
    • CrockPot
    • 2 pounds sirloin steak (thinly sliced)
    • 3 cloves garlic (minced)
    • 1 medium yellow onion (sliced)
    • 4 ounces fresh mushrooms (minced)
    • 2 large green bell peppers (sliced)
    • 1 1/2 cups beef broth
    • 1 1/2 tablespoons Worcestershire sauce
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons bacon grease (optional)
    • 6 hoagie rolls
    • 6 slices provolone cheese
    • 1/3 cup mayonnaise
    • 3/4 cup Cheez Whiz

    1. Spray the inside of the slow cooker with cooking spray.

    2. Add the thinly sliced steak to the slow cooker.

    3. Next add in the minced garlic, sliced onion, minced mushrooms, and sliced bell peppers.
    4. Whisk together the beef broth, Worcestershire sauce, salt, and pepper.
    5. Pour the beef broth over the meat and vegetables, and give everything a good stir.
    6. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

    Make Sandwiches:

    1. Optional step: Dab a light layer of bacon grease on the inside of each hoagie bun (adds great flavor).

    2. Then add a slice of provolone cheese to each bun, tearing it in half and lining one whole side of the bun with it.

    3. Lightly toast the hoagie buns and cheese on a griddle or in the oven on a cookie sheet.

    4. Spread mayo on each bun.

    5. Using tongs, add the meat mixture to each bun.

    6. Top with a spoonful or two of heated Cheez Whiz.
    7. And that’s it. Your sandwiches are ready to serve.

    *Most people will recommend ribeye for cheesesteaks at home, but ribeye can be quite expensive. Others recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked.

    Two things to look for when buying Philly cheese steak meat…

    • You need to be able to slice it thinly.
    • It needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.

    How to Slice Philly Cheesesteak Meat

    Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat. Also, be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process. Slice the meat as thin as possible, slicing it into thin strips for cooking. You’ll need a good knife for this.

    Burgers & Sandwiches, Main Course
    American
    cheesesteaks at home, Crock Pot Philly cheesesteak, Crock Pot Philly cheesesteak sandwich, CrockPot Philly cheesesteak, how to make Philly cheese steak in a crock pot, Philly cheesesteak sandwiches, sandwich, sandwich recipes, sandwiches, slow cooker Philly cheese steak sandwiches, slow cooker Philly cheesesteaks, steak sandwich, tips for perfect Philly cheese steaks
  • 2-in-1 Instant Pot Meatloaf and Potatoes

    2-in-1 Instant Pot Meatloaf and Potatoes

    How to make Instant Pot meatloaf and potatoes at the same time. Easy, one pot, ground beef dinner recipe, served with the best mashed potatoes!

    I’ve mentioned before that my meatloaf recipe with oatmeal is one of my family’s favorite meals, especially our oldest son. It’s a hearty meal and one that usually leaves us with plenty of leftovers for the next day.

    slices of Instant Pot meatloaf on white plate with mashed potatoes in wooden bowl

    With that in mind and with inspiration from our recipe for whole chicken in the Instant Pot, I decided to tweak my recipe just a bit and make it a pressure cooker meatloaf, using my 8-quart Instant Pot.

    Not only that, but I thought it might make it even easier if I cooked the potatoes right in the same pot with the meatloaf. One pot meal for the win (well, besides veggies, of course).

    Oh my goodness, how flavorful and moist meatloaf is when you pressure cook it. And the potatoes were infused with so much flavor from the meat cooking right above them in the same pot.

    I love how simple this recipe really is. Instant Pot meatloaf and mashed potatoes has been added to our list of favorite dinner time recipes.

    My crew loves a more classic meatloaf recipe (the one with the sauce) too. Next I want to try my friend Kristy’s one-pot Ninja Foodi meatloaf and potatoes.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”fokxxrykjyqtkzihmabj” thumbnail=”https://mediavine-res.cloudinary.com/v1578960032/bbhkya7ekr8eby6iwrpn.jpg” title=”2-in-1 Instant Pot Meatloaf and Mashed Potatoes” volume=”100″]

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Instant Pot meatloaf recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    INGREDIENTS YOU’LL NEED:

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Large mixing bowl – This makes it easy to just dump in all the ingredients and start mixing.

    Round 7-inch springform pan – Or a similar pan that will fit down into your Instant Pot.

    8-Quart Instant Pot and Trivet

    Meat thermometer

    slicing and serving Instant Pot meatloaf with oatmeal from springform pan with metal spatula flipper

    NOT SURE HOW TO USE YOUR INSTANT POT PRESSURE COOKER?

    Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

    HOW TO MAKE INSTANT POT MEATLOAF AND POTATOES

    Start by prepping your ingredients, and also be sure to grease the inside of your springform pan (I use a 7-inch springform pan) with cooking spray.

    HOW TO MIX AND SHAPE MEATLOAF:

    1. Add the ground beef, eggs, minced onion, ketchup, BBQ sauce, and seasoned salt to a large mixing bowl. Mix well using a large fork.
    2. Add the oatmeal in and mix well. You can use the fork or just dig in with your hands, which is sometimes easier.
    3. Once everything’s been mixed together well, transfer the meat mixture to the greased springform pan, forming and shaping the meat into the round pan.
    4. Drizzle the top with ketchup.
    steps for how to make Instant Pot meatloaf, including mixing ingredients in mint green mixing bowl and shaping meatloaf in springform pan, then drizzling with ketchup

    COOKING MEATLOAF IN THE INSTANT POT:

    1. Add the potatoes and water to the bottom of the Instant Pot.
    2. Place the trivet in the Instant Pot next.
    3. Then place the meatloaf on top of the trivet.
    4. Secure the lid in place and close the valve on your Instant Pot. Select Manual or Pressure Cook, and set to cook for 30 minutes.
    cooking meatloaf and potatoes in Instant Pot using trivet and springform pan

    When your meatloaf is done (a meat thermometer is definitely something I recommend to make sure the meat has come to temp and is fully cooked), just allow the Instant Pot to do a natural release.

    cooked pressure cooker meatloaf in 8-quart Instant Pot

    Then once you’ve carefully removed the meatloaf and trivet from the Instant Pot, you can mash the potatoes right in the pot.

    cooked potatoes in 8-quart Instant Pot

    Just drain the water off the potatoes, and place the Instant Pot on “Keep Warm.” Add the butter, whipping cream, salt, and pepper to the potatoes, and mash with an immersion blender or hand mixer.

    Instant Pot mashed potatoes in 8-quart Instant Pot

    And that’s it! All you need is a good vegetable to serve with your main course.

    SHOULD I COVER MY MEATLOAF WHILE COOKING?

    While you can cover the meatloaf with aluminum foil, it’s really not necessary. In fact, that might take away from the flavors you’ll get by cooking everything in one pot.

    HANDY TIP FOR REMOVING THE MEATLOAF FROM THE INSTANT POT

    One question that comes up is whether or not you can use aluminum foil in the Instant Pot. While there’s no need to cover your meatloaf, you can use foil to create a sort of sling or lifter for your pan.

    Just tear off a large piece of foil that will fit all the way around your pan, along with maybe 6 to 8 extra inches. Then fold the foil into a long strip (maybe 3-4 inches wide), and place that strip under the pan, bringing the excess ends of the strip up over each side of the pan to act as lifting handles.

    This way it’s easy to remove the hot pan from the pressure cooker once your meatloaf is cooked and ready to serve.

    cooked pressure cooker meatloaf in springform pan

    WHAT IS THE BEST GROUND BEEF FOR MEATLOAF?

    We prefer to use 90/10 ground beef when we’re mixing up a meatloaf. In fact, we use 90/10 for pretty much everything.

    Our reasons are that it’s leaner, there’s less fat, and there will be less grease around your meatloaf.

    Don’t worry about flavor… You’ll still get really good flavor from a leaner ground beef. And you’ll also be eating a bit healthier, as well.

    Note: You can use ground turkey for this recipe in place of ground beef. However, it will change the look, texture, and flavor of your finished meatloaf.

    bite of meatloaf on fork on white plate with blue linen under plate

    CAN YOU SUBSTITUTE OLD-FASHIONED OATS FOR QUICK OATS?

    Yes, you can. I’ve used both old-fashioned oats and quick oats for this meatloaf.

    I’ve even used gluten-free quick oats more recently, so if you want a gluten-free meatloaf, this is the way to go (although you should also check ingredient labels on your other ingredients just to be safe).

    ketchup-topped meatloaf on white plate with fork and mashed potatoes in wooden bowl behind plate

    WHAT GOES GOOD WITH MEATLOAF AND MASHED POTATOES?

    You can serve meatloaf with sides like Instant Pot green beans, corn on the cob, honey glazed carrots, or a good broccoli cauliflower salad.

    MORE FAVORITE MEAT LOVERS’ RECIPES:

    GET THE PRINTABLE RECIPE

    If you love this meatloaf recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Instant Pot meatloaf recipe

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    2-in-1 Instant Pot Meatloaf and Potatoes

    How to make Instant Pot meatloaf and potatoes at the same time. Easy, one pot, ground beef dinner recipe, served with the best mashed potatoes!

    • Fayy 7 Inch Springform Pan Compatible for Instant Pot Accessories and Pressure Cooker 6, 8 Quart
    • Instant Pot DUO80 8 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
    • Stainless Steel Steaming Rack Stand Cooking Ware Steamer Rack Trivet for Instant Pot
    • 1 1/2 pounds ground beef
    • 2 large eggs
    • 1/2 large yellow onion (minced)
    • 1/3 cup ketchup
    • 1/3 cup bbq sauce
    • 1 1/2 cups oatmeal*
    • 1 1/2 teaspoons seasoned salt
    • 4 tablespoons ketchup (for top of meatloaf)
    • 4 to 6 medium potatoes
    • 1 cup water
    • 6 tablespoons salted butter
    • 2 tablespoons heavy whipping cream**
    • 1 teaspoon salt (to taste)
    • 1 teaspoon ground black pepper (to taste)
    1. Grease the inside of your springform pan (I use a 7-inch springform pan) with cooking spray.
    2. Add the ground beef, eggs, minced onion, ketchup, bbq sauce, and seasoned salt to a large mixing bowl. Mix well using a large fork.
    3. Add the oatmeal in and mix well. You can use the fork or just dig in with your hands, which is sometimes easier.
    4. Once everything’s been mixed together well, transfer the meat mixture to the greased springform pan, forming and shaping the meat into the round pan.
    5. Drizzle the top with ketchup.
    6. Add the potatoes and water to the bottom of the Instant Pot.
    7. Place the trivet in the Instant Pot next.
    8. Then place the meatloaf on top of the trivet.
    9. Secure the lid in place and close the valve on your Instant Pot. Select Manual or Pressure Cook, and set to cook for 30 minutes.
    10. When your meatloaf is done (a meat thermometer is definitely something I recommend to make sure the meat has come to temp and is fully cooked), just allow the Instant Pot to do a natural release.
    11. Then once you’ve carefully removed the meatloaf and trivet from the Instant Pot, you can mash the potatoes right in the pot. Just drain the water off the potatoes, and place the Instant Pot on “Keep Warm.”
    12. Add the butter, whipping cream, salt, and pepper to the potatoes, and mash with an immersion blender or hand mixer.
    13. And that’s it! All you need is a good vegetable to serve with your main course.

    *I’ve used both old-fashioned oats and quick oats for this meatloaf. I’ve even used gluten-free quick oats more recently, so if you want a gluten-free meatloaf, this is the way to go (although you should also check ingredient labels on your other ingredients, especially seasonings, just to be safe).

    **You can use whole milk if you don’t have heavy whipping cream.

    WHAT IS THE BEST GROUND BEEF FOR MEATLOAF?

    We prefer to use 90/10 ground beef when we’re mixing up a meatloaf. In fact, we use 90/10 for pretty much everything. Our reasons are that it’s leaner, there’s less fat, and there will be less grease around your meatloaf.

    Don’t worry about flavor… You’ll still get really good flavor from a leaner ground beef. And you’ll also be eating a bit healthier, as well.

    Note: You can use ground turkey for this recipe in place of ground beef. However, it will change the look, texture, and flavor of your finished meatloaf.

    SHOULD I COVER MY MEATLOAF WHILE COOKING?

    While you can cover the meatloaf with aluminum foil, it’s really not necessary. In fact, that might take away from the flavors you’ll get by cooking everything in one pot.

    HANDY TIP FOR REMOVING THE MEATLOAF FROM THE INSTANT POT

    One question that comes up is whether or not you can use aluminum foil in the Instant Pot. While there’s no need to cover your meatloaf, you can use foil to create a sort of sling or lifter for your pan.

    Just tear off a large piece of foil that will fit all the way around your pan, along with maybe 6 to 8 extra inches. Then fold the foil into a long strip (maybe 3-4 inches wide), and place that strip under the pan, bringing the excess strip up over each side of the pan to act as lifting handles.

    This way it’s easy to remove the hot pan from the pressure cooker once your meatloaf is cooked and ready to serve.

    Instant Pot Recipes
    American
    cooking meatloaf in instant pot, gluten-free meatloaf, how to make instant pot meatloaf and potatoes, instant pot meatloaf and potatoes, instant pot meatloaf recipe, instant pot meatloaf with oatmeal, Instant Pot recipes, meatloaf, meatloaf and mashed potatoes, meatloaf recipe, pressure cooker meatloaf, pressure cooker recipes
  • Ultimate Campfire Bacon Cheeseburger

    Ultimate Campfire Bacon Cheeseburger

    How to make the ultimate homemade bacon cheeseburger while you’re camping. Skillet or grilled, cooking tips and toppings ideas, all in one easy recipe.

    bacon cheeseburger with lettuce, onions, and tomatoes on wooden cutting board on picnic table

    I’m not gonna lie… I love a good cheeseburger, especially when it involves one of my favorite things ever, bacon.

    I mean, bacon, ground beef, and cheese… How can you go wrong? It’s such a delicious combination, especially when it has that smoky campfire flavor. Bonus points if you pair it with my favorite campfire chili cheese fries!

    Making a bacon burger over the fire is one of the simplest camping recipes you can make. It doesn’t involve a lot of prep or work, besides getting the fire going, which if you’re camping and allowed to have a fire, it’s a no brainer.

    Now if you’re not allowed to have a campfire, no problem. You can still make this recipe on a cook stove or even, if allowed, on a grill.

    Love a good grilling recipe? You’ll love our Chicago hot dog recipe and taco tuna melt.

    hands holding bacon burger over wooden cutting board on picnic table

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my campfire cooking/grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the bacon cheeseburger recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    WHAT’S ON A BACON CHEESEBURGER?

    So before we get started cooking, let’s take a look at what we put on our bacon cheeseburger for toppings. That way you have everything you need before you ever start making.

    Below are a few ideas for toppings that we like to use, as well as a few extras you may want to add too.

    • Bacon – Because of course.
    • Cheese – We sometimes use American, and sometimes extra sharp cheddar or pepper Jack. I especially love a good extra sharp cheddar cheese.
    • Lettuce
    • Sliced tomatoes
    • Sliced onions – Red onion really gives a pop of flavor and spice.
    ultimate bacon cheeseburger on wood cutting board with toppings, including lettuce, red onion, and tomato slices

    BEFORE YOU GET STARTED COOKING…

    Your fire should be down to coals, with a little bit of flame here and there.

    We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan or griddle you’re using doesn’t get so hot that it cooks everything too quickly.

    cooking burgers and bacon on griddle and tripod grill over campfire

    HOW TO MAKE A GOOD BACON CHEESEBURGER

    While there are a few steps to making a good bacon burger, they’re super easy steps, and your burgers will be ready to eat in no time.

    1. First add the ground beef and seasonings to a mixing bowl (or plastic baggie).
    2. Add the water, as well, (this makes for a more juicy burger) and mix everything together with your hands.
    3. Then shape the ground beef mixture into patties and place on a griddle or skillet, with the already heated bacon grease, over the campfire. Cook bacon and burgers until the meat is fully cooked.
    4. Then top with cheese and continue cooking each burger patty until the cheese is melted or begins to melt.
    steps for making bacon cheeseburger recipe, including mixing ground beef with seasonings and cooking burger patties with bacon on griddle over campfire

    Also, I highly recommend toasting the burger buns in a little bacon grease, until they turn a nice golden brown. Not too toasty but just enough to add a li’l flavor and crispness to the edges of the buns.

    Once the burgers, bacon, and buns are done, you can remove them from the heat and begin assembling your burgers.

    sliced tomatoes and red onions on cutting board for cheeseburger recipe

    Just add the burger patties to the toasty buns, along with your favorite condiments and toppings.

    I usually go for mayo, ketchup, and mustard, all three. Then add my burger patty, bacon, lettuce, onions, and tomatoes.

    open faced bacon burger with lettuce, red onion, and tomato slices on wood cutting board

    WHAT TO SERVE WITH THE ULTIMATE BACON CHEESEBURGER

    Your bacon burger definitely needs some sides to go with it. Ideas may include…

    loaded bacon cheeseburger with toasted buns on wood cutting board

    SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

    Small Mixing Bowl or Plastic Bag

    Large Cast Iron Skillet – You can also find a 14-inch cast iron pizza pan, which is similar to our large homemade griddle and would work well for cooking burgers and bacon.

    Grilling Flipper

    Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

    Portable Charcoal Grill

    Cutting Board and Outdoor Knife Set

    Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.

    We’ve put together a list of camping cooking gear you may need for your next adventure. Be sure to check it out for all the essentials!

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    ultimate bacon cheeseburger recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Ultimate Campfire Bacon Cheeseburger

    How to make the ultimate homemade bacon cheeseburger while you’re camping. Skillet or grilled, cooking tips and toppings ideas, all in one easy recipe.

    • 1 pound bacon
    • 2 pounds ground beef
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 tablespoons water
    • 1 tablespoon bacon grease
    • 6 slices American cheese*
    • 12 lettuce leaves
    • 1 medium red onion
    • 2 to matoes
    • 6 hamburger buns
    • 6 tablespoons ketchup
    • 6 tablespoons mayo
    • 6 teaspoons yellow mustard
    1. First add the ground beef and seasonings to a mixing bowl (or plastic baggie).
    2. Add the water**, as well, and mix everything together with your hands.
    3. Heat the bacon grease on a griddle or skillet over the campfire.***
    4. Then shape the ground beef mixture into patties and place on the griddle.
    5. Cook the bacon and burgers until all of the meat is fully cooked.
    6. Then top the burger patties with cheese and continue cooking until the cheese is melted.
    7. Toast the burger buns in the leftover bacon grease until they turn a nice golden brown.
    8. Add the burger patties to the toasted buns, along with your favorite condiments and toppings. I usually go for a little mayo or Miracle Whip, ketchup, and mustard. Then add my burger patty, bacon, lettuce, onions, and tomatoes.
    9. And that’s it, you’re ready to chow down on your burgers.

    *You can also use cheddar, Monterey Jack, pepper Jack, or whatever type of cheese you love.

    **Water helps to make the burgers more juicy.

    ***Before you start to cook your burgers, your fire should be down to coals, with a little bit of flame. We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan or griddle you’re using doesn’t get so hot that it cooks everything too quickly.

    Camping Recipes
    American
    bacon burger, bacon cheeseburger, bacon cheeseburger recipe, ultimate bacon cheeseburger
  • Classic Grilled Chicago Hot Dog

    Classic Grilled Chicago Hot Dog

    How to cook a delicious Chicago hot dog, char dog style. Grilled beef hot dogs recipe with all the best toppings and poppy seed buns. Perfect for a crowd!

    Grilled Chicago hot dog with dill pickle, tomato slices, mustard, pickle relish, white onion, and celery salt on baking sheet

    If you’ve never had a Chicago style hot dog, trust me when I say, you need this recipe in your life. Chicago-style is pretty much my go-to hot dog recipe now. In fact, I even top off my Crock Pot hot dogs the same way!

    The Chicago dog is perfect for grilling season, especially if you’re entertaining a crowd. Set up a buffet with all your favorite toppings, and you’re set for a mouthwateringly good time. These loaded chili cheese fries make the best appetizer!

    We’d never actually eaten a char dog until I researched it and came up with this Chicago dog recipe. In fact, the toppings seemed a bit much at first.

    But once you take your first bite, you’ll understand. It all comes together in a burst of flavor that packs a punch for the taste buds.

    Need a side to go with your hot dogs? Grilled corn on the cob and Mexican corn pair really well with char dogs, as do crispy steak cut fries, CrockPot baked beans and garlic parm chicken skewers.

    And never underestimate the power of a good burger. This campfire bacon cheeseburger is one in a million and pairs really well with grilled hot dogs! If you really want to get fancy, you could make roast beef Philly cheesesteaks to go with them!

    layered Chicago dog in poppy seed buns on baking sheet

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my grilling tips, important info for this recipe, and similar recipe ideas – and get straight to the actual recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    WHAT IS A CHICAGO HOT DOG?

    I learned a lot about what’s on a Chicago hot dog while researching for this recipe…

    • Real Chicago hot dogs are boiled or steamed; but when they are occasionally grilled, they’re called a char dog. They also go by the name Chicago Red Hot.
    • Chicago dogs are made with beef hot dogs.
    • They come in a poppy seed bun… I’m going to teach you how to easily and simply make your own (don’t worry, no kneading or baking necessary).
    • It would be considered a travesty to add ketchup to a Chicago dog. In fact, most Chicago hot dog vendors don’t even carry ketchup.
    • This hot dog is filled to the gills with delicious, crunchy toppings.

    The only ingredient I maybe could’ve done without would’ve been the Dill pickle spears. Or maybe just trim my pickle spears to be a little less thick.

    However, I kinda fell in love with hot dogs made the Chicago way. And it was such a beautiful evening on the back deck, I couldn’t help but enjoy every second with my guys.

    boy eating a Chicago style hot dog

    TIPS FOR HOW TO EASILY MAKE POPPY SEED BUNS

    To make your own poppy seed buns, you just need a pack of brat buns or hoagie rolls.

    • Brush the tops and ends of the buns with butter.
    • Sprinkle on poppy seeds.
    • Place the buns on the grill or over the campfire until they start to get just slightly toasty. Then remove them from the heat and set aside.

    And that’s pretty much it. Easy peasy poppy seed buns that make yummy hot dog buns.

    TIPS FOR HOW TO MAKE A CHICAGO STYLE HOT DOG

    Assembling your hot dog is really simple and easy. Of course, you’ll want to grill the hot dogs first and make sure they’re cooked all the way through.

    hot dogs on the grill to make char dog recipe

    Also, before you get started, prep the onion and tomatoes so they’re ready to go. Chop the onion; wash and slice the tomatoes.

    NOW YOU CAN BUILD YOUR DOGS…

    1. Open up the buns. Place a dill pickle spear on one side and 2 to 3 tomato wedges on the other side. Then place the hot dog in the middle between the tomato slices and the pickle spear.
    2. Add a spoonful of pickle relish along the top of the hot dog on one side, and give a squirt of yellow mustard along the top of the hot dog on the other side.
    steps for making Chicago hot dog recipe, including layers of pickle spear, tomato wedges, yellow mustard, and pickle relish

    And for the finishing touch… Add pieces of pepperoncini (or sport peppers) and a small handful of chopped onion on top, and sprinkle with a dash of celery salt.

    Chicago dog with toppings on baking sheet

    And that, my friends, is all there is to creating a very yummy, delicious Chicago hot dog.

    My guys pretty much chowed down on all of this deliciousness and washed it all down with a nice big mason jar full of iced tea.

    Chicago style hot dog with toppings in hands

    MORE GRILLING RECIPES YOU MAY ENJOY:

    SHOP KITCHEN TOOLS FOR THIS RECIPE:

    Chef Knife and Cutting Board

    Pastry Brush

    Charcoal Grill or Gas Grill

    GET THE PRINTABLE CHICAGO HOT DOG RECIPE

    If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Classic grilled Chicago hot dog recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Classic Grilled Chicago Hot Dog

    How to cook a delicious Chicago hot dog, char dog style. Grilled beef hot dogs recipe with all the best toppings and poppy seed buns. Perfect for a crowd!

    • 8 hoagie rolls*
    • 4 tablespoons salted butter (melted)
    • 1/4 cup poppy seeds
    • 8 beef hot dogs
    • 8 dill pickle spears
    • 3 to matoes (sliced)
    • 8 tablespoons sweet and spicy pickle relish
    • 8 teaspoons yellow mustard
    • 1/2 cup pepperoncini
    • 1 large white onion (chopped or minced)
    • 1 teaspoon celery salt
    1. Chop the onion; wash and slice the tomatoes. Set aside.
    2. To make your own poppy seed buns, brush the tops and ends of the hoagie rolls with melted butter. Sprinkle poppy seeds on. Place on the grill or over the campfire until they start to get just slightly toasty, maybe 5 minutes. Then remove from the heat and set aside.
    3. Grill the hot dogs until they're cooked through.
    4. Open up the buns. Place 2 to 3 tomato half slices on one side and a dill pickle spear on the other side.
    5. Place the hot dog in the middle between the tomato slices and the pickle spear.
    6. Add a spoonful of pickle relish along the top of the hot dog on one side.
    7. Then squirt yellow mustard along the top of the hot dog on the other side.
    8. Add pieces of pepperoncini and a small handful of chopped onion on top.
    9. Sprinkle with a dash of celery salt.
    10. Serve and enjoy!

    *You can use hoagie rolls or brat buns.

    Meat & Seafood
    American
    char dog, Chicago dog, Chicago dog recipe, Chicago hot dog, Chicago hot dog recipe, Chicago Red Hot, Chicago style hot dog
  • Hamburger Pizza on a Campfire

    Hamburger Pizza on a Campfire

    How to make the best homemade hamburger pizza on a campfire. Easy campfire pizza with ketchup, mustard, and pickles, cooked in a cast iron skillet.

    sliced hamburger pizza on a wooden cutting board

    We used to love visiting a local pizzeria that served the best cheeseburger pizza with pickles. It was pretty much our standing order when we’d go downtown to see a show or play at the theatre right next door.

    Since we’ve moved and can’t really get our favorite pizza anymore, we decided to make our own hamburger pizza recipe, only with a slight tweak… We made it into a campfire pizza.

    Let me tell you, there’s nothing quite as delicious as pizza on a campfire. And when you’ve been outdoors all day and come in to the campsite all ravenous, it really does a good job of filling you up.

    Making pizza over a campfire isn’t as hard as you think either. In fact, it’s pretty easy. I’ve even got you covered with an easy pizza dough you can make in a plastic baggie.

    cooking hamburger pizza on a campfire in a cast iron skillet, using a tripod grill

    Important Note: This recipe makes enough for 2 10-inch pizzas.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my tips for making campfire pizza, important info for this recipe, and similar recipe ideas – and get straight to the pizza recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    TIPS FOR HOW TO MAKE A CHEESEBURGER PIZZA

    Before you add all the layers on your pizza, you’ll need to cook the ground beef with the onion and garlic powder.

    When we’re at home, we really prefer to use minced garlic; but when we’re out on the road, we’ll usually just carry along a bottle of garlic powder.

    • Start by chopping or mincing the onion.
    • In a cast iron skillet, sauté the onion in the olive oil.
    • Then add the ground beef and garlic powder to the skillet, and cook until the beef is cooked thru.
    chopping onion, sautéing onion, and cooking ground beef in cast iron skillet over campfire for cheeseburger pizza

    We cook the meat over the fire, using a tripod grill. You’ll want to watch it closely, as you may need to adjust the height of the grill over the fire, so the skillet doesn’t get so hot that it burns the meat.

    HOW TO LAYER A HAMBURGER PIZZA

    Next comes the fun part, layering all the layers onto your partially cooked pizza crust.

    1. Begin with a layer of ketchup and mustard in place of pizza sauce. (This may seem a little weird, but I promise, it’s going to be delicious.)
    2. Add a layer of the cooked ground beef mixture.
    3. Next add a layer of both shredded cheddar and mozzarella cheese.
    4. Finally, finish it off with a layer of dill pickle slices to really complete the entire masterpiece.
    making cast iron pizza by layering ketchup, mustard, cooked ground beef, cheese, and dill pickles onto pizza crust in cast iron skillet

    TIPS FOR HOW TO COOK CAMPFIRE PIZZA

    Now comes the part where you finish cooking your pizza. Don’t worry, cooking pizza on a campfire is really easy to do.

    All you need are a cast iron skillet (or two) and a cast iron lid to go with it.

    For all my fellow cast iron fans out there, this is just one of the cast iron pizza recipes we’re working on. We love cooking with cast iron, especially when we’re camping.

    Once your pizza is in place on the grill, I’d recommend heating the lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza.

    placing heated cast iron lid on cast iron pan for baking cast iron pizza on a campfire

    Again, be sure that your rack is not too close to the fire because if not careful, you can burn the bottom of your pizza crust.

    Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.

    cooked or grilled cheeseburger pizza with pickles in cast iron skillet on wooden cutting board

    Once the pizza is fully cooked, you can remove it from the fire, slice it up, and serve it.

    sliced hamburger pizza with pickles and melted cheese on a wooden cutting board

    Everything on this pizza melds together in such a way that it provides a hearty, delicious meal even your kids will enjoy.

    hand holding slice of homemade grilled cheeseburger pizza

    MORE CAMPFIRE PIZZA RECIPES:

    SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:

    10.25-Inch Cast Iron Skillet x’s 2 – You can also find 14-inch cast iron pizza pans.

    Lid for Cast Iron Skillet

    Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.

    Cutting Board and Outdoor Knife Set

    Pizza Cutter Wheel

    Check out our Camping Kitchen Guide for all the outdoor cooking essentials you’ll need.

    sliced cheeseburger pizza with one slice missing on wooden cutting board

    HOW ‘BOUT DESSERT AFTER DINNER? MORE CAMPING RECIPES YOU MAY ENJOY…

    GET THE PRINTABLE RECIPE

    If you love this recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    hamburger pizza on a campfire recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Hamburger Pizza on a Campfire

    How to make the best homemade hamburger pizza on a campfire. Easy campfire pizza with ketchup, mustard, and pickles, cooked in a cast iron skillet.

    • 2 10- inch pizza crusts (partially cooked)
    • 2 tablespoons olive oil
    • 1 medium yellow onion (chopped or minced)
    • 1 pound ground beef
    • 2 teaspoons garlic powder
    • 6 tablespoons ketchup
    • 2 tablespoons yellow mustard
    • 1 cup cheddar cheese (shredded)
    • 1 cup mozzarella cheese (shredded)
    • 1 cup dill pickles (*)
    1. Prep the pizza crust by partially cooking it, per individual recipe instructions.
    2. In a separate cast iron skillet, sauté the onion in the olive oil.
    3. Then add the ground beef and garlic powder to the skillet with the onion, and cook until the beef is cooked thru.**
    4. Once the meat is cooked, drain any grease off the meat. 
    5. Mix the ketchup and mustard together in a small bowl.
    6. Begin layering each pizza crust with a layer of ketchup and mustard.***
    7. Add a layer of the cooked ground beef mixture.
    8. Next add a layer of both shredded cheddar and mozzarella cheese.
    9. Finally, finish it off with a layer of dill pickle slices on each pizza.
    10. Once your pizza is in place on the grill, I’d recommend heating the cast iron lid over the coals and then placing it on top of the cast iron pan. This creates an oven like effect, which in turn, will bake your pizza (see notes about rack placement over the fire).
    11. Cook the pizza for about 8-10 minutes or so, until the crust begins to turn slightly golden on the edges and the cheese completely melts.
    12. When it's fully cooked, remove the pizza from the fire, slice it up, and serve.

    *You can use dill pickle slices, or you can even chop up the pickles, to suit your taste.

    **Be sure that your tripod rack is not too close to the fire because if not careful, you can burn either the meat or the bottom of your pizza crust when you go to cook the pizza. Your campfire should have a little flame but be mostly burning coals. 

    ***It's important to note that the layered ingredients need to be split between 2 10-inch pizza crusts.

    Camping Recipes
    American
    campfire pizza, cast iron pizza, cheeseburger pizza, hamburger pizza, pizza on a campfire
  • Cheesy Delicious Taco Tater Tot Casserole

    Cheesy Delicious Taco Tater Tot Casserole

    Cook up a deliciously cheesy taco tater tot casserole with ground beef, cheese, and all your favorite taco toppings. Family favorite dinner recipe.

    taco tater tot casserole topped with tomatoes and green onions in a blue baking dish

    Did you know you can spice up tater tot casserole for Taco Tuesday? And wowsers, does it ever take this family favorite casserole to a whole new level!

    I’m talking full on Mexican tater tot casserole with all the fixin’s, including Monterey Jack, cheddar cheese, tomatoes, green onions, sour cream, and a Tex-Mex beef mixture that is so delicious.

    Now I never said this recipe was healthy. In fact, let’s just think of it as more of a comfort food treat.

    It’s tater tot hotdish on steroids. Tex-Mex steroids, that is.

    And I know y’all love tacos because some of my most popular posts and videos are taco related. Remember these?

    Tacos are life, am I right? I know, I’m so cheesy (no pun intended), but let’s just say I get very excited about tacos.

    Mexican tater tot casserole topped with sour cream and green onions on white plate

    WHERE CAN I FIND THE RECIPE CARD FOR TACO TATER TOT CASSEROLE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the tater tot taco bake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    LET’S TALK RECIPE LOGISTICS…

    This is the part where I try to answer any questions you may have as you follow along with the recipe. And if I don’t answer your question, just leave me a comment, and I’ll answer you there.

    WHAT KIND OF MEAT SHOULD I USE IN TACO TATER TOT HOTDISH?

    I prefer to use ground beef for this particular recipe. However, you can also use ground turkey or sausage.

    WHAT IF I DON’T LIKE CHILI BEANS?

    Listen, I get it. Beans all have different textures and flavors.

    I prefer chili beans (in their sauce) because that sauce really adds to the flavors of the entire tater tot hotdish.

    However, you can also use black beans. You might even give kidney beans a try.

    CAN I MAKE AHEAD TATER TOT CASSEROLE AND FREEZE IT?

    Yes, you can make it ahead and put it in the freezer for later. Just be sure to put it in the fridge in plenty of time to thaw before baking or add a little additional cook time, maybe 20 minutes or so.

    tater tot taco bake with scoop missing in blue baking dish

    You’ll also want to cover it well before freezing, so it doesn’t get freezer burn. If you have a covered casserole dish, that will work well.

    You can also make it the day before and put it in the fridge for baking the next day.

    TIPS FOR HOW TO MAKE TACO TATER TOT CASSEROLE

    Making taco tater tot hotdish is really simple and easy, even though it does require a bit of prep. There’s no taco seasoning mix or enchilada sauce in this recipe, since the meat mixture is made from scratch.

    cooking ground beef mixture for taco tater tot hotdish in cast iron skillet with wooden spatula
    • In a large skillet, sauté the garlic, onion, and bell pepper in bacon grease (or olive oil) for 3 to 5 minutes.
    • Add the lemon juice, chili powder, salt, pepper, and ground beef, cooking until the meat is almost browned.
    • Next stir in 2 to 3 chopped Roma tomatoes, browning the meat.

    HOW TO LAYER MEXICAN TATER TOT CASSEROLE

    • 1st Layer: Chili beans
    • 2nd Layer: Monterey Jack cheese
    • 3rd Layer: Ground beef mixture
    • 4th Layer: Nacho cheese soup
    • 5th Layer: Tater tots

    At this point, bake the casserole, per instructions in the recipe card below.

    • 6th Layer: Cheddar cheese
    6 steps to layer a taco tater tot casserole in baking dish

    And then you’ll bake it again for about 5 to 10 minutes, or until the cheese is melted.

    And that’s all there is to it. Sprinkle with your favorite taco toppings, like sour cream, tomatoes, and green onions, and it’s ready to serve.

    My family loves a good Mexican tater tot casserole, and so do I.

    Mexican tater tot casserole on white plate with fork, also topped with sour cream and green onions

    MORE TEX-MEX CASSEROLE RECIPES YOU MAY ENJOY:

    SHOP KITCHEN TOOLS FOR THIS RECIPE:

    Cast Iron Skillet – for browning the ground beef. You could also layer the casserole in a larger cast iron skillet.

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Spatula – especially helpful for scooping out and spreading the soup.

    Casserole Dish

    TACO TATER TOT CASSEROLE RECIPE

    If you love this taco tater tot bake as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    taco tater tot casserole recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Cheesy Delicious Taco Tater Tot Casserole

    Cook up a deliciously cheesy taco tater tot casserole with ground beef, cheese, and all your favorite taco toppings. Family favorite dinner recipe.

    • 1 tablespoon bacon grease (*)
    • 2 cloves garlic (minced)
    • 1/2 large yellow onion (chopped)
    • 1 large bell pepper (chopped)
    • 1 teaspoon lemon juice
    • 1 tablespoon chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 pound ground beef
    • 3 Roma tomatoes (chopped)
    • 31 ounces chili beans
    • 1 cup Monterey Jack cheese (shredded)
    • 21 ounces nacho cheese soup
    • 32 ounces tater tots
    • 1 cup cheddar cheese (shredded)

    Taco Toppings:

    • 3 Roma tomatoes
    • 3 green onions (chopped)
    • 1 cup sour cream
    1. Pre-heat the oven to 350°F.
    2. In a large skillet, sauté the garlic, onion, and bell pepper in bacon grease (or olive oil) for 3 to 5 minutes, or until they begin to soften.
    3. Add the lemon juice, chili powder, salt, pepper, and ground beef, cooking until the meat is almost browned.
    4. Next stir in 2 to 3 chopped Roma tomatoes, browning the meat.
    5. Begin assembling the casserole by layering the chili beans in the bottom of your greased baking dish.
    6. Next layer the Monterey Jack cheese.
    7. Add the ground beef mixture as a third layer.
    8. Spread the soup over the ground beef mixture.
    9. Finally, add the tater tots to the top of the casserole.
    10. Bake the casserole at 350°F for 45 minutes, or until the tots are golden brown and everything is cooked thru.
    11. Sprinkle on a final layer of cheddar cheese, and bake an additional 5 to 10 minutes, or until the cheese is melted.
    12. Serve with all your favorite taco toppings, including tomatoes, green onions, and sour cream.

    *You can use olive oil instead, if preferred.

    Dinner Ideas
    American
    Mexican tater tot casserole, taco tater tot casserole, taco tater tot hotdish, tater tot taco bake
  • Homemade Philly Cheesesteak Sandwich Recipe

    Homemade Philly Cheesesteak Sandwich Recipe

    How to make the best homemade Philly Cheesesteak, including tips for the best steak, cheese, and hoagie rolls to use. This is one easy skillet meal you can make for dinner, and the whole family will love it!

    Even though I traveled plenty as a kid (my dad was a truck driver), I didn’t taste my first cheesesteak until I was in college.

    homemade Philly cheesesteak with Cheez Whiz, sirloin steak, peppers, onions, and mushrooms on gray plate

    Then I married a Pennsylvanian who loves his Philly cheese steak. So, of course, I had to learn how to make a traditional Philly cheesesteak sandwich, mainly so we didn’t have to buy those awful store kits but also because I actually wanted to learn how to make this beloved sandwich.

    And I have to say, though not quite an authentic Philly cheese steak recipe, this delicious cheesesteak sandwich comes awfully close and is now one of my favorite dinner recipes.

    It even has mushrooms, and y’all know I’m not a fan of mushrooms. But I’ll eat them in a Philly cheese steak because it’s just that good.

    Follow me down through this page, and I’ll teach you the ins and outs of how to make the best Philly cheesesteak recipe ever, with Cheez Whiz or provolone, whichever is your preference. I’m drooling just thinking about it.

    Want More Philly Cheese Steak Recipes?

    We’re big fans of cheesesteaks, so we make a lot of cheesesteak recipes…

    traditional Philly cheesesteak sandwich with provolone cheese, served on gray plate with potato chips

    What Makes an Authentic Philly Cheesesteak?

    An authentic Philly cheese steak sandwich is basically a sandwich made on a hoagie roll with smaller, thinner pieces of beefsteak, onions, and cheese. What cheese goes on a Philly cheese steak depends; it can be provolone, American, or Cheez Whiz.

    Two of the most famous places to actually buy a Philly cheesesteak sandwich are in Philadelphia (go figure), and they sit directly across from each other, Pat’s King of Steaks and Geno’s Steaks.

    Originally a hot dog stall, Pat’s was founded in 1930 by two brothers, Pat and Harry Olivieri. They are the ones who actually invented the famous cheesesteak in 1933.

    An ordinary steak sandwich eventually became the cheesesteak and led to the brothers opening a restaurant in place of the hot dog stall.

    Philly cheesesteak sandwich with Cheez Whiz on gray plate with potato chips

    Ingredient Notes

    • Steak – Let’s talk about the best steak to use for Philly cheesesteak. Most people will recommend ribeye for a traditional Philly cheesesteak, but ribeye can be quite expensive. Others may also recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. Sirloin has just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked. Two things to look for when buying Philly cheese steak meat… You need to be able to slice it thinly. It also needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.
    • Bacon grease, olive oil, or butter – You can use whichever you prefer, but I’ll tell ya, nothing beats the flavor of bacon grease.
    • Garlic Cloves – I like to buy already minced garlic in the jar to use when I don’t have fresh garlic on hand.
    • Yellow Onion – Sliced onions are an integral part of any cheesesteak sandwich.
    • Mushrooms – Fresh portobello mushrooms are delicious in cheesesteak.
    • Green Bell Pepper – While not included on an authentic Philly cheesesteak, I just love the flavor that pepper gives to steak.
    • Worcestershire Sauce
    • Cheese – So opinion varies on what kind of cheese to use for cheese steak. It really is a debate if you research it. The traditional consensus says the best cheese for cheesesteak is either Cheez Whiz or provolone. Some even say American cheese pairs well with the provolone. We tried it with both, and while I love the provolone, the Cheez Whiz won my taste buds over; nothing beats a Philly cheesesteak, Cheese Whiz style. However, it’s up for debate in our house too because a couple of my guys really love the provolone. Confession: I love both together.
    • Hoagie Rolls – I recommend a soft hoagie roll, at least 6 inches long. While the hoagie bun completes the ensemble, you can make this recipe more low carb by eating the meat without the bun. Maybe add it to a bed of lettuce or spinach, or pair it with these low carb dinner rolls or keto garlic cheese bread.

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    close up look at a traditional Philly cheese steak on a gray plate with potato chips

    How to Make Philly Cheesesteak

    First things first, it’s important to prep the meat.

    How to Slice Philly Cheese Steak Meat

    Slice against the grain when slicing the sirloin, in order to retain the tenderness of the meat.

    hands slicing Philly cheese steak meat on cutting board with knife

    Also, be sure to leave the fat on the meat. Fat gives meat flavor, especially during the cooking process.

    Slice the meat as thin as possible, slicing it into thin strips for cooking. You’ll need a good knife.

    How to Cook Cheese Steak

    When you’ve thinly sliced your steak, it’s time to prep the veggies, which include garlic, onion, mushrooms, and a bell pepper. I recommend mincing the garlic and mushrooms, then slicing the onion and bell pepper. Not sure how to slice a pepper? Learn how to cut a bell pepper.

    1. Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften. While I sauté the veggies in bacon grease, you can use olive oil or butter.
    cooking vegetables for cheese steak recipe in cast iron skillet with wooden spatula
    1. Remove the vegetables from the skillet and set aside.
    2. Add the meat to the skillet, along with the salt, pepper, and Worcestershire sauce. Cook until the meat is almost done but not quite cooked through.
    cooking thinly sliced sirloin steak for Philly cheese steak meat in cast iron skillet
    1. When the meat is fully cooked, that’s when you can add the veggies back in with the meat, and let everything simmer until the meat is fully cooked.
    cooking Philly cheese steak meat with vegetables in cast iron skillet with wooden spatula

    TIP: It’s important when you cook the meat that you don’t cook it so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.

    How to Assemble a Cheesesteak Sandwich

    While the meat is simmering is a good time to toast the buns in a dab of bacon grease or butter on a griddle or in the oven.

    1. Spread a tablespoon or so of mayonnaise in each bun.
    2. If you want provolone, put two slices of provolone on before you add the meat.
    3. Then add a generous helping of the meat and vegetable mixture.
    4. Finally, if you’d rather have Cheez Whiz, top it all off with Cheez Whiz.
    Philly cheese steak sandwich with Cheez Whiz on gray plate

    Note: If you really wanna go wild, you can have both provolone and Cheez Whiz. No judgment here.

    Expert Tips and Recipe FAQ’s

    How should I store Philly cheese?

    I would only make enough sandwiches to consume at the moment. If you have leftovers, store the meat (in the fridge) separately from the hoagie rolls; that way your rolls don’t get soggy in the fridge.

    How do I re-heat Philly cheesesteaks?

    When it comes time to re-heat your cheesesteak, heat it in the microwave at 30-second intervals; then toast your roll, if desired, and assemble your sandwich as usual.

    Cheesesteak sandwich on hoagie bun with provolone cheese, on gray plate with potato chips

    More Sandwich Recipes You May Enjoy

    Grilled cheese sloppy joes are what’s for dinner or lunch or whatever meal you like. If it’s a wrap you prefer, roast beef lettuce wraps (a Jimmy John’s Unwich copycat) are the bomb.

    My friend Kristy at Mommy Hates Cooking has a recipe for slow cooker cheesesteak sandwiches. Swap beef for chicken with these chicken Philly sandwiches from my friend Heather at Sugar Dish Me.

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Homemade Philly Cheesesteak

    How to make the best homemade Philly Cheesesteak, including the best steak, cheese, and hoagie rolls to use. Easy skillet meal for dinner!

    • Chef's Knife
    • Cutting Board
    • Large Skillet
    • Wooden Spatula
    • Tongs
    • 2 pounds sirloin steak (sliced thinly)
    • 2 tablespoons bacon grease*
    • 2 cloves garlic (minced)
    • 1 medium yellow onion (sliced)
    • 4 ounces fresh mushrooms (minced)
    • 1 large green bell pepper (sliced)
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon Worcestershire sauce
    • 1/3 cup mayonnaise
    • 12 slices provolone cheese
    • 3/4 cup Cheez Whiz
    • 6 hoagie rolls*
    1. Thinly slice the steak, slicing against the grain and leaving the fat on the meat for both flavor and tenderness.
    2. Wash and prep the veggies, mincing both the garlic and mushrooms, and slicing the onion and bell pepper.
    3. Sauté the garlic, onion, mushrooms, and bell pepper in the bacon grease for about 10 minutes, or until the vegetables begin to soften.

    4. Remove the vegetables from the skillet and set aside.

    5. Add the meat to the skillet, along with the salt, pepper, and Worcestershire sauce. Cook until the meat is almost done but not quite cooked through.
    6. Add the vegetables back in with the meat, stir, and let simmer until the meat is fully cooked. Be careful that the meat doesn’t cook so long that you dry it out. You want it to be done, but you also want it to be nice and flavorful, as well as moist and tender.

    7. Meanwhile, while the meat is simmering, toast the buns in a dab of bacon grease or butter on a griddle or in the oven.

    8. When the meat and buns are ready, assemble each cheesesteak. Spread a tablespoon or so of mayonnaise in each bun.
    9. If you want provolone cheese, put two slices of provolone on before you add the meat. 
    10. Then add a generous helping of the meat and vegetable mixture.
    11. Finally, if you’d rather have Cheez Whiz, top it all off with Cheez Whiz.
    12. And that’s it, they’re ready to serve and enjoy.

    *You can use olive oil or butter in place of bacon grease.

    *We used smaller hoagie buns, probably 6-inch buns, we found at the store.

    What’s the best meat for Philly cheesesteak?

    Most people will recommend ribeye for a traditional Philly cheesesteak, but ribeye can be quite expensive. Others recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked.

    Two things to look for when buying Philly cheese steak meat…

    • You need to be able to slice it thinly.
    • It needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.

    How should I store Philly cheese?

    I would only make enough sandwiches to consume at the moment. If you have leftovers, store the meat (in the fridge) separately from the hoagie rolls; that way your rolls don’t get soggy in the fridge.

    Burgers & Sandwiches
    American
    cheese steak recipe, cheesesteak, cheesesteak recipe, homemade Philly cheesesteak, Philly cheese steak, Philly cheese steak sandwich, Philly cheesesteak, Philly cheesesteak sandwich, steak sandwich

  • Beef Taco Stuffed Peppers

    Beef Taco Stuffed Peppers

    Take Taco Tuesday to a whole ‘nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!

    My family loves ground beef tacos, and we love stuffed peppers. So it pretty much stands to reason we’d combine the two to make Mexican stuffed peppers that are out of this world delicious.

    ground beef taco stuffed peppers, with all the taco toppings, on a white plate

    Instead of a taco shell, you fill your pepper with meat, cook it, then top it off with all your favorite taco ingredients, like my favorite peach mango salsa. It’s my favorite stuffed peppers recipe to date.

    The best part is… The meat mixture is filled with all kinds of fresh flavors, with ingredients like onion, bell pepper, garlic, and fresh tomatoes.

    Mexican stuffed peppers, red pepper filled with ground beef taco meat and topped with taco toppings like lettuce, avocado, cheese, tomatoes, sour cream, and green onions, on a white plate

    Also, if you’re looking for another delicious stuffed pepper recipe, I’ve got you covered with sloppy joe stuffed peppers, Philly cheesesteak stuffed bell peppers, cheesy chicken stuffed bell peppers, and chicken and rice stuffed peppers.

    DO I NEED TO PRE-COOK THE BELL PEPPERS FOR THIS RECIPE?

    The short answer is, you can, but you don’t have to.

    Some people choose to blanch or boil their peppers, but I don’t. I prefer to keep things simple, and I love the flavors and slight crispness of the peppers when I just stick them in the oven for about 20 minutes before stuffing.

    If you do want to cook them beforehand, The Cookful has a great explanation for how to pre-cook peppers.

    ground beef taco meat in cast iron skillet and prepared bell peppers for taco stuffed pepper recipe

    HOW TO CUT BELL PEPPERS WHEN MAKING STUFFED BELL PEPPERS

    While I usually cut my bell peppers in half, you can go with one of two options when prepping your bell peppers for a stuffed bell pepper recipe…

    • Remove the top of the pepper, along with all the pith and seeds that are down inside.
    • OR cut the peppers in half and remove all the pith and seeds inside. Just remember not to eat the stem if you leave the stem intact.

    Not sure how to cut a pepper? I’ve got you covered with more details on how to cut bell peppers.

    DO I HAVE TO USE GROUND BEEF FOR TACO MEAT?

    No, you can use ground turkey or ground pork, whichever is your preference.

    However, we prefer ground beef, so this recipe for easy stuffed peppers is based around ground beef.

    ground beef taco stuffed peppers on baking sheet

    SHOULD I THAW THE MEAT BEFOREHAND?

    Again, you can, but you don’t have to.

    You can use frozen hamburger meat to make the taco meat for your stuffed peppers, but you may need to sauté your onion, peppers, and garlic in a different skillet so they can be added to the ground beef once it’s thawed.

    We actually do this quite often because we forget to get meat out ahead of time, so don’t worry if you’ve forgotten too.

    Since taco meat is loose meat and you’re not making actual hamburger patties, it’s a little bit easier to do; though I do recommend thawing if at all possible.

    Just put the meat into a skillet with maybe 1/2 cup water, turn the heat on medium, and place a lid on the skillet. This basically steams the meat.

    ground beef taco meat for easy stuffed peppers, Mexican style, in cast iron skillet with wooden spatula

    You can add the sautéed onion, pepper, and garlic once the meat has loosened up.

    When it’s browned, you’ll need to drain off any excess oil.

    TIPS FOR HOW TO MAKE STUFFED PEPPERS, MEXICAN STYLE

    I recommend using bacon grease for a li’l added flavor to your meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    • Mince up the garlic, onion, and pepper really well. I like mincing them up so they blend well with the meat and sauce.
    • Sautéeing the garlic, onion, and pepper will really soften them up before you add them to the meat mixture.
    adding sauce ingredients to taco meat for taco stuffed peppers
    • Make sure you drain off any excess oil when the meat is browned and ready for the sauce.
    • Once you’ve added the sauce ingredients, give it a good stir and let the mixture simmer for a good 2 to 3 minutes.
    • Once you’ve spooned the meat mixture into the prepared peppers, just bake them according to the recipe instructions in the recipe card below.
    • The meat should reach an internal temperature of at least 160°F with a meat thermometer.
    ground beef taco stuffed peppers, baked on baking sheet
    • You may need to cover the peppers with aluminum foil halfway through baking to prevent them from getting too brown on top.
    • Once your peppers have cooked through, add all the taco toppings you want, like lettuce, tomatoes, shredded cheese, avocado, sour cream, and green onions.
    yellow taco stuffed pepper on white plate with taco toppings

    MORE TACO RECIPES YOU MAY ENJOY

    Chicken tacos and fish tacos are two more favorites around our house on Taco Tuesdays. And I absolutely love this cheesy Mexican casserole with bacon, tacos in a bag, taco sloppy joes and Mexican tater tot casserole.

    Adriana’s Best Recipes has a delicious recipe for beer battered cauliflower tacos. And This Mama Loves has a very yummy recipe for maple glazed chicken and sweet potato tacos.

    KITCHEN TOOLS YOU’LL NEED TO MAKE GROUND BEEF TACO STUFFED PEPPERS:

    Skillet – We love using our cast iron skillets and griddle for pretty much everything both at home and while camping; they are very much a part of our camping cooking gear on every trip.

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Wooden Spatula

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    colorful Mexican stuffed peppers on baking sheet

    Meat Thermometer

    Baking Sheet

    Aluminum Foil

    3-in-1 Avocado Slicer

    BEEF TACO STUFFED PEPPERS RECIPE

    If you love this taco stuffed bell pepper recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Beef Taco Stuffed Peppers Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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    Beef Taco Stuffed Peppers

    Take Taco Tuesday to a whole ‘nother level with ground beef taco stuffed peppers. Easy, cheesy, healthy, Mexican style dinner recipe!

    • 2 tablespoons bacon grease (*)
    • 2 cloves garlic (minced)
    • 1 medium yellow onion (minced)
    • 1 large bell pepper (chopped)
    • 2 pounds ground beef
    • 2 teaspoons lemon juice
    • 2 tablespoons chili powder
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 medium tomatoes (chopped)
    • 5 large bell peppers

    Toppings:

    • 3 cups lettuce (shredded or chopped)
    • 2 medium tomatoes
    • 1 1/2 cups cheddar cheese (shredded)
    • 2 whole avocados (peeled, pitted, and sliced)
    • 5 whole green onions (chopped)
    • 1 cup sour cream
    1. Pre-heat the oven to 350°F.
    2. Wash and prepare 5 large bell peppers by either removing the top of the pepper, along with all the pith and seeds that are down inside. Or cut the peppers in half and remove all the pith and seeds inside.
    3. Pre-cook the peppers, empty on a baking sheet in the oven, for about 20 minutes.
    4. Mince the garlic and onion really well, and chop the pepper.
    5. Sauté the garlic, onion, and pepper in a large skillet. 
    6. Then add the meat and mix together with the onion mixture, cooking the mixture just until the meat is browned.
    7. Be sure to drain off any excess oil when the meat has finished cooking.
    8. Add the sauce ingredients, including the lemon juice, chili powder, salt, black pepper, and 2 tomatoes. 
    9. Let the mixture simmer for about 2 to 3 minutes.
    10. Spoon the sloppy joe mixture into the washed and prepared peppers.
    11. Bake the stuffed peppers on a baking sheet at 350° for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.**
    12. Meanwhile, prepare the toppings, including the lettuce, tomatoes, cheddar cheese, avocados, and green onions.
    13. Once the peppers and meat have cooked through, remove them from the oven, serve while warm, and top with your favorite taco toppings.

    *I recommend using bacon grease for the added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    **You may need to cover the peppers halfway through with aluminum foil to prevent them from getting too brown on top.

    Dinner Ideas
    Tex-Mex
    easy stuffed peppers, how to make stuffed peppers, Mexican stuffed peppers, stuffed bell pepper recipe, stuffed bell peppers, stuffed pepper recipe, stuffed peppers, stuffed peppers recipe, taco stuffed peppers
    ground beef taco stuffed peppers recipe
    beef taco stuffed peppers on white plate and baking sheet
  • Classic Tater Tot Casserole Recipe

    Classic Tater Tot Casserole Recipe

    Tater Tot Casserole – How to make a classic tater tot casserole with ground beef, vegetables, and mushroom soup. Easy delicious dinner recipe you can make ahead and freeze.

    Busy nights call for easy dinner ideas, like this deliciously easy tater tot casserole recipe. You can even make it ahead of time and put it in the freezer.

    tater tot casserole with veggies served on white plate with blue casserole dish

    I’ve found the easier the meal on those busy nights, the less tempted I am to go through the fast food lane or order takeout. And tater tot hotdish is so easy to make, requiring very little prep time.

    While this hamburger casserole isn’t the lowest carb recipe you can make, it’s still a kid-friendly, quick meal option that will save your sanity.

    Not to mention, it’s a tater tot casserole with veggies. So you’ve got everything in one simple casserole dish.

    If you love a good casserole, you’ll also love this delicious taco tater tot casserole and sloppy joe casserole with potatoes.

    scooping tater tot hotdish out of blue casserole dish

    WHERE CAN I FIND THE RECIPE FOR TATER TOT CASSEROLE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the tater tot casserole recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    WHAT KIND OF VEGGIES SHOULD I USE IN TATER TOT HOTDISH?

    While I prefer to use canned veggies, you can use frozen or fresh, as well, depending on your preference.

    layering canned green beans and mixed vegetables to make tater tot casserole with veggies in blue and white casserole dish

    Although, do keep in mind that if you choose to use fresh root vegetables, like carrots, you may want to parboil them. Food Fanatic has a great guide for how to parboil.

    WHAT KIND OF MEAT SHOULD I USE?

    I prefer to use ground beef. But you can also use ground turkey or sausage.

    cooking ground beef for tater tot hamburger casserole in cast iron skillet

    WHAT IF I DON’T LIKE CREAM OF MUSHROOM SOUP?

    That’s ok. You can use any creamed soup you want; or even create your own creamy beef broth, using beef bullion and heavy whipping cream (or milk), to add to the casserole.

    layering cream of mushroom soup onto ground beef in tater tot casserole, in blue and white casserole dish

    We’ve also used cream of celery soup, which gives hamburger casserole a really delicious flavor.

    CAN I MAKE AHEAD TATER TOT CASSEROLE AND FREEZE IT?

    Yes, you can make it ahead and put it in the freezer for later. Just be sure to put it in the fridge in plenty of time to thaw before baking or add a little additional cook time, maybe 20 minutes or so.

    layering tater tots on tater tot hotdish for baking, in blue and white casserole dish

    You’ll also want to cover it well before freezing, so it doesn’t get freezer burn. If you have a covered casserole dish, that will work well.

    You can also make it the day before and put it in the fridge for baking the next day.

    TIPS FOR HOW TO MAKE TATER TOT CASSEROLE

    Making tater tot casserole is super easy with only a few prep steps.

    • Mince the onion and garlic, and then sauté for a few minutes, until they begin to soften.
    • Then add in the ground beef and cook until it’s nicely browned.
    layering browned ground beef in blue and white casserole dish for tater tot casserole recipe
    • Then just layer the ingredients in a greased casserole dish. Start with the green beans, then the mixed veggies, the ground beef, the soup, and finally the tater tots to top it all off.
    • And it’s ready to bake, according to the instructions in the recipe card below.
    topping tater tot casserole with tater tots in blue and white baking dish

    MORE CASSEROLE RECIPES YOU MAY ENJOY:

    If you’re looking for a lower carb option, this Instant Pot cauliflower, sausage, and chicken casserole is always a dinnertime hit in our house. We also enjoy this turkey enchilada skillet casserole.

    Mommy Hates Cooking has a delicious chili cheese tater tot casserole. A Farmgirl’s Dabbles shares how to make a delicious tater tot hotdish without canned soup.

    layers of tater tot casserole in blue and white casserole dish

    KITCHEN TOOLS YOU’LL NEED TO MAKE TATER TOT CASSEROLE

    Cast Iron Skillet – for browning the ground beef. You could also layer the casserole in a larger cast iron skillet.

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    easy tater tot casserole with veggies served on white plate with fork

    Can Strainer – so nifty for straining the liquid out of canned veggies.

    Spatula – especially helpful for scooping out and spreading the soup.

    Casserole Dish

    cooked tater tot hotdish in blue and white baking dish

    TATER TOT CASSEROLE RECIPE

    If you love this tater tot casserole as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    tater tot casserole recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Classic Tater Tot Casserole

    How to make a classic tater tot casserole with ground beef, vegetables, and mushroom soup. Easy delicious dinner recipe you can make ahead and freeze.

    • 1 tablespoon bacon grease (*)
    • 1/2 medium yellow onion (minced)
    • 1 clove garlic (minced)
    • 1 pound ground beef
    • 14.5 ounces green beans (**drained)
    • 15 ounces mixed vegetables (**drained)
    • 21 ounces cream of mushroom soup
    • 32 ounces tater tots
    1. Pre-heat the oven to 350°F.
    2. Sauté the minced onion and garlic in the bacon grease until they begin to soften.
    3. Then add the ground beef to the onion/garlic mixture, and cook until it’s browned.
    4. Layer the vegetables in the bottom of a greased casserole dish.
    5. Add a second layer with the browned ground beef over the vegetables.
    6. Spread the soup over the ground beef mixture.
    7. Finally, layer the tater tots on top.
    8. Bake uncovered at 350°F for 40 minutes, or until the tots are a golden brown color.
    9. Remove from the oven and serve while warm.

    *You can use bacon grease, butter, or olive oil to cook the onions and garlic.

    **While I prefer to use canned veggies, you can use frozen or fresh, as well, depending on your preference. Using fresh root vegetables, like carrots, may require parboiling.

    Dinner Ideas
    American
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    Update: This recipe was originally published in April 2013, but was re-published with bigger photos and more details in January 2019.

    easy tater tot casserole recipe
    tater tot hotdish recipe
  • Grilled Cheese Sloppy Joes

    Grilled Cheese Sloppy Joes

    Enjoy the best of both worlds with grilled cheese sloppy joes, the ultimate comfort food sandwich made with ground beef, homemade sauce, and melted cheese.

    Grilled cheese has to be one of the most comforting of all comfort foods, besides maybe macaroni and cheese. Combine grilled cheese with sloppy joes, though, and you’ve got the ultimate comfort food.

    grilled cheese sloppy joes on butter bread with basil on gray plate

    My kids love a good grilled cheese sandwich. I mean, who doesn’t? Especially when the weather starts to turn cold, it’s one of our favorite go to lunch ideas.

    I love a little bit of meat on my grilled cheese too, whether it’s ham, turkey, or sloppy joe meat. It just adds a real oomph to the whole sandwich.

    This grilled cheese recipe is an easy meal you can throw together in no time, especially if you’ve already made the homemade sloppy joes ahead of time. Did you know that you can make slow cooker sloppy joes?

    Pair it up with a batch of homemade steak fries, and you’ve got a meal the whole family will love time and time again.

    grilled cheese sloppy joes on sourdough bread on gray plate with potato chips

    If you love this easy sloppy joe recipe, you may also enjoy Philly cheesesteak sloppy joes.

    WHERE CAN I FIND THE GRILLED CHEESE SLOPPY JOE RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for grilled cheese sloppy joes – just scroll down to the bottom, where you’ll find a printable recipe card.

    WHAT EXACTLY ARE GRILLED CHEESE SLOPPY JOES?

    If you’ve never had sloppy joes, they’re a sort of loose meat sandwich made with loose ground beef that’s mixed with a tomato based sauce. The sauce usually has ingredients like ketchup or tomato sauce, Worcestershire sauce, sometimes a little mustard, and other tasty ingredients.

    Grilled cheese sloppy joes are exactly what they sound like. A loose meat sandwich with melted cheese, grilled between two slices of buttered bread.

    grilled cheese sloppy joes made with ground beef, sloppy joe sauce, and melted cheese, sandwiches on gray plate

    DO I HAVE TO USE GROUND BEEF?

    Nope. While I prefer to use ground beef, you can also make a good sloppy joe sandwich with ground pork or ground turkey.

    TIPS FOR HOW TO MAKE SLOPPY JOES

    I recommend using bacon grease for added flavor to the meat mixture (maybe even for grilling the sandwiches, but we’ll get to that in a minute). However, no worries if you don’t have bacon grease; you can also use butter or olive oil.

    Be sure to mince up the garlic and onion really well. I like mincing them up so they blend well with the meat and the sauce.

    saute onions and garlic for grilled cheese sloppy joe recipe in iron skillet

    Start by sautéing the garlic and onion in a large skillet. Then add the meat and mix together with the garlic and onion, cooking the mixture well.

    mixing onion, garlic, and ground beef together while making grilled cheese sloppy joe recipe in cast iron skillet

    Be sure to drain off any excess oil when the meat has finished cooking.

    Once you add the sauce ingredients, just let the whole mixture simmer for a good 5 minutes.

    mixing sloppy joe sauce ingredients into ground beef mixture in cast iron skillet

    TIPS FOR HOW TO CREATE SLOPPY JOE GRILLED CHEESE

    Meanwhile, while the juicy burger meat is simmering, prep your bread and cheese.

    Butter the outside of 2 slices of bread, a set of slices for each person you’re feeding. You can even brush on a bit of bacon grease, or you can add a little bacon grease to the griddle for frying.

    grilled cheese sloppy joes frying on cast iron griddle

    TYPES OF CHEESE YOU MAY WANT TO USE FOR GRILLED CHEESE:

    • American
    • Cheddar
    • Smoked Cheddar
    • Pepper Jack
    • Smoked Gouda
    • Gruyeré
    • Swiss

    Honestly, the list could go on and on. In fact, The Daily Meal has a list of the 11 best cheeses for a grilled cheese sandwich.

    PUT YOUR GRILLED CHEESE SANDWICH TOGETHER

    Once the sloppy joe meat has finished cooking, add the desired amount of meat to each sandwich, along with 2 or 3 slices of each person’s favorite cheese.

    open grilled cheese with juicy burger meat on sourdough bread on cast iron griddle

    Slap the cover on your sandwich, and fry it in a skillet or on a griddle until each side is golden and the cheese has melted. Turning the sandwich with loose hamburger meat can be tricky, but a little easier if you use a wider spatula.

    sourdough grilled cheese sloppy joes on gray plate

    You can even sprinkle a little bit of fresh basil on each sandwich once they’re fully cooked. Yum!

    grilled cheese juicy burger or loose meat sandwich with fresh basil on gray plate

    MORE SLOPPY JOE RECIPES YOU MAY ENJOY:

    Taco Sloppy Joes

    Sloppy Joe Stuffed Peppers

    Pepperoni Pizza Sloppy Joes

    25+ Sloppy Joe Recipes for Dinner Tonight

    holding grilled cheese sandwich sloppy joes in hands

    KITCHEN TOOLS YOU MAY NEED TO MAKE SLOPPY JOES

    Skillet and Griddle – We love using our cast iron skillets for pretty much everything both at home and while camping; they are very much a part of our camping cooking gear on every trip.

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Wooden Spatula

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Cheese Slicer

    Grilled Cheese Spatula

    GRILLED CHEESE SLOPPY JOE RECIPE

    If you love this grilled cheese sloppy joe recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Grilled Cheese Sloppy Joes Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Grilled Cheese Sloppy Joes

    Enjoy the best of both worlds with grilled cheese sloppy joes, the ultimate comfort food sandwich made with ground beef, homemade sauce, and melted cheese.

    • 1 tablespoon bacon grease ((or olive oil))
    • 1 clove garlic (minced)
    • 1/2 medium yellow onion (minced)
    • 1 pound ground beef
    • 1/4 cup ketchup
    • 1 tablespoon Worcestershire sauce
    • 1/2 tablespoon light brown sugar
    • 4 tablespoons salted butter (softened)
    • 8 slices bread
    • 8 slices cheese

    1. Heat the bacon grease, or olive oil, in a large skillet over medium heat 'til hot. 

    2. Sauté the garlic in the bacon grease for 1-2 minutes.

    3. Stir the onion in with the garlic and sauté for another 2-3 minutes.

    4. Add the ground beef into the skillet, stirring the onions and garlic into the meat. Cook on medium heat for 15 to 20 minutes, or until the meat is well cooked. Be sure to drain off any excess oil when the meat has finished cooking.

    5. Mix the ketchup, Worcestershire sauce, and brown sugar into the meat, stirring until combined.

    6. Let the sloppy joe mixture simmer over low to medium heat for at least 5 minutes.

    7. Meanwhile, prep your bread and cheese. Butter the outside of 2 slices of bread, and repeat with a set of slices for each person you’re feeding.

    8. Once the sloppy joe meat is finished cooking, add the desired amount of meat to each sandwich.

    9. Then add 2 or 3 slices of each person’s favorite cheese.

    10. Slap the cover on your sandwich, and fry it in a skillet or on a griddle over low heat 'til each side is golden and the cheese has melted, probably about 5-10 minutes.

    11. Once your sandwiches are grilled, they're ready to serve with your favorite side!

    *I recommend using bacon grease for the added flavor it will give to the meat mixture (and for toasting the buns). But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    *You can use your choice of cheese. We usually choose between American, extra sharp cheddar, pepper Jack, etc.

    *Turning the sandwich with loose hamburger meat can be tricky, but a little easier if you use a wider spatula.

    Burgers & Sandwiches, Main Course
    American
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