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steak and rice casserole with peppers onions cheddar and parsley
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Steak and Rice Casserole

Seared steak baked with rice, bell pepper, onion, tomato sauce, and melted cheddar cheese.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 3. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside. 4. Add 1 cup diced onion and 1 cup diced bell pepper to skillet. Cook over medium heat until softened, about 5 minutes. 5. Stir in 3 cups cooked rice, 1 cup tomato sauce, and seared steak. Cook 3-4 minutes until sauce thickens and coats ingredients. 6. Transfer mixture to a greased 9x13 inch baking dish. 7. Sprinkle 1 cup shredded cheddar cheese evenly on top. 8. Bake uncovered 15-20 minutes until cheese is melted and bubbly. 9. Remove from oven and rest 5 minutes. 10. Finish with 2 tbsp chopped fresh parsley.

  • steak

  • olive oil

  • onion

  • bell pepper

  • cooked rice

  • tomato sauce

  • cheddar cheese

  • parsley

Prep
Cook
Total
Serves4
DinnerAmerican
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steak quinoa grain bowl with avocado cilantro and lime
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Steak and Quinoa Grain Bowl with Avocado

Sliced steak served over quinoa with avocado, cilantro, and lime in a fresh grain bowl.

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1. Rinse 0.5 cup quinoa under cold water. Combine with 1 cup water in pot. Bring to boil over high heat. 2. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed and quinoa is fluffy. 3. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add steak in single layer. Cook 4-5 minutes per side for medium-rare, internal temperature 130-135°F, surface browned and firm. 6. Remove steak, rest 5 minutes, then thinly slice. 7. Slice 1 medium avocado. 8. Assemble bowl with quinoa, sliced steak, avocado, 0.25 cup chopped cilantro, and 1 tbsp lime juice. 9. Finish with fresh cilantro sprinkled on top.

  • Quinoa

  • Water

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Avocado

  • Cilantro

  • Lime juice

Prep
Cook
Total
Serves4
DinnerAmerican
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steak and potato skillet with onions garlic and parsley
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Steak and Potato Skillet

Seared steak and roasted potatoes cooked with onion and garlic in a simple skillet meal.

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1. Preheat oven to 400°F. 2. Dice 2 medium potatoes into 1/2 inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. 3. Spread potatoes in a single layer on a baking sheet. Roast 20-25 minutes until golden and tender, flipping halfway. 4. While potatoes roast, preheat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 5. Pat 1 lb steak diced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 3-4 minutes until browned and internal temperature reaches 135°F for medium-rare. Remove steak and set aside. 6. Add 1 cup diced onion to skillet and cook over medium heat until translucent, about 4-5 minutes. 7. Add 2 cloves minced garlic and cook 30 seconds until fragrant. 8. Return steak and roasted potatoes to skillet. Stir to combine. 9. Place skillet in oven and bake 5 minutes to meld flavors. 10. Finish with 2 tbsp chopped fresh parsley sprinkled on top after removing from oven.

  • potatoes

  • olive oil

  • steak

  • onion

  • garlic

  • parsley

  • salt

  • black pepper

Prep
Cook
Total
Serves4
DinnerAmerican
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steak and potato casserole with onion garlic and parsley
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Steak and Potato Casserole

Seared steak baked with golden potatoes, onion, and garlic in a simple casserole dinner.

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1. Preheat oven to 375°F. 2. Peel and dice 2 medium potatoes into 0.5 inch cubes. 3. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add steak in single layer. Sear 3-4 minutes per side until browned, internal temperature 130-135°F for medium-rare. 6. Remove steak, rest 5 minutes, then chop into bite-sized pieces. 7. In same skillet, add 1 tbsp olive oil if needed. Add diced potatoes. Cook over medium heat 8-10 minutes until edges are golden and potatoes are tender when pierced. 8. Add 1 diced onion and 2 minced garlic cloves. Cook 3 minutes until onions are translucent. 9. Return steak pieces to skillet. Stir to combine. 10. Transfer mixture to baking dish. Bake uncovered 15 minutes until casserole is heated through and potatoes are fully tender. 11. Rest casserole 5 minutes before serving. 12. Finish with 2 tbsp chopped fresh parsley sprinkled on top.

  • Potatoes

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Onion

  • Garlic

  • Parsley

Prep
Cook
Total
Serves4
DinnerAmerican
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loaded baked potato with steak sour cream green onions and chives
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Loaded Baked Potato with Steak and Sour Cream

Grilled steak tacos topped with fresh tomato salsa, cilantro, and lime in warm corn tortillas.

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1. Preheat oven to 400°F. 2. Scrub 4 large baking potatoes. Pierce each with fork 4 times. 3. Bake potatoes directly on oven rack 45-60 minutes until skin is crisp and a skewer inserted reaches center easily. 4. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper. 5. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 6. Add steak in single layer. Cook 4-5 minutes per side for medium-rare, internal temperature 130-135°F. 7. Remove steak, rest 5 minutes, then chop into bite-sized pieces. 8. Slice potatoes lengthwise and gently fluff inside with fork. 9. Top each potato with steak pieces, 0.5 cup sour cream, and 0.25 cup chopped green onions. 10. Finish with 1 tbsp chopped fresh chives sprinkled on top.

  • Baking potatoes

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Sour cream

  • Green onions

  • Chives

Prep
Cook
Total
Serves4
DinnerAmerican
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grilled steak tacos with tomato salsa cilantro onion and lime
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Grilled Steak Tacos with Fresh Salsa

Grilled steak tacos topped with fresh tomato salsa, cilantro, and lime in warm corn tortillas.

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1. Preheat grill to medium-high heat (about 400°F). 2. Pat 1 lb steak dry. Lightly brush with 1 tbsp olive oil. Season with 1 tsp salt and 0.5 tsp black pepper. 3. Grill steak 4-5 minutes per side for medium-rare, internal temperature 130-135°F. Steak surface should have grill marks and be firm to touch but springy. 4. Remove steak from grill. Rest 5 minutes, then thinly slice against the grain. 5. In a bowl, combine 1 cup diced tomatoes (peeled), 0.25 cup diced red onion, 0.25 cup chopped cilantro, 1 minced clove garlic, 1 tbsp lime juice, and 0.5 tsp salt. 6. Warm 8 small corn tortillas on grill 30 seconds per side until pliable. 7. Assemble tacos with sliced steak and fresh salsa. 8. Finish with a squeeze of lime juice over each taco.

  • Steak

  • Olive oil

  • Salt

  • Black pepper

  • Tomatoes

  • Red onion

  • Cilantro

  • Garlic

  • Lime juice

  • Corn tortillas

Prep
Cook
Total
Serves4
DinnerMexican
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creamy steak pasta with sliced steak garlic parmesan sauce and parsley
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Creamy Steak Pasta

Tender steak tossed with pasta in a creamy garlic parmesan sauce for a comforting dinner.

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Cook 8 oz dried pasta in boiling water until al dente, 8-10 minutes. Drain and set aside. 3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 4. Pat 1 lb steak thinly sliced dry. Add to skillet in a single layer. Sear 2-3 minutes per side until browned and internal temperature reaches 130°F for medium-rare. Remove steak and rest 5 minutes. 5. Add 1 cup diced onion and 2 cloves minced garlic to skillet. Cook over medium heat until onions are translucent, about 4 minutes. 6. Pour in 1 cup heavy cream and 0.5 cup beef broth. Bring to a simmer and cook 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Stir in 0.5 cup grated Parmesan cheese until melted and sauce is creamy. 8. Return sliced steak and cooked pasta to skillet. Toss to combine and heat through over low heat for 1-2 minutes. 9. Remove from heat. Finish with 2 tbsp chopped fresh parsley.

  • steak

  • dried pasta

  • olive oil

  • onion

  • garlic

  • heavy cream

  • beef broth

  • Parmesan cheese

  • parsley

Prep
Cook
Total
Serves4
DinnerItalian
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rotisserie chicken quesadillas with peppers onions cheddar cheese and cilantro
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Rotisserie Chicken Quesadillas

Shredded rotisserie chicken with onion, bell pepper, and melted cheddar cheese in toasted tortillas.

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1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. 2. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 4-5 minutes until softened. 3. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through. 4. Remove mixture from skillet and set aside. 5. Wipe skillet clean and reduce heat to medium-low. 6. Place one large flour tortilla in the skillet. Sprinkle 0.75 cup shredded cheddar cheese evenly over half the tortilla. 7. Spread half the chicken and vegetable mixture over the cheese. 8. Fold tortilla over and cook 2-3 minutes per side until golden brown and cheese is melted. 9. Repeat with remaining ingredients for second quesadilla. 10. Cut into wedges and finish with 2 tbsp chopped fresh cilantro.

  • olive oil

  • onion

  • bell pepper

  • rotisserie chicken

  • flour tortillas

  • cheddar cheese

  • fresh cilantro

Prep
Cook
Total
Serves4
DinnerMexican
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rotisserie chicken potato skillet with peppers onions and parsley
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Rotisserie Chicken Potato Skillet

Shredded rotisserie chicken cooked with crispy potatoes, onion, and bell pepper in a quick skillet meal.

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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 2 cups diced peeled potatoes in a single layer. Cook 8-10 minutes, stirring occasionally, until potatoes are golden and tender. 3. Add 1 cup diced onion and 1 cup diced bell pepper. Cook 4-5 minutes until vegetables are softened. 4. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through. 5. Season with salt and pepper to taste. 6. Remove from heat. 7. Finish with 2 tbsp chopped fresh parsley.

  • olive oil

  • potatoes

  • onion

  • bell pepper

  • rotisserie chicken

  • salt

  • black pepper

  • fresh parsley

Prep
Cook
Total
Serves4
DinnerAmerican
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rotisserie chicken enchilada bake with corn tortillas peppers and cheddar cheese
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Rotisserie Chicken Enchilada Bake

Shredded rotisserie chicken baked with corn tortillas, enchilada sauce, bell peppers, and melted cheddar cheese.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 3. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 4-5 minutes until softened. 4. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through. 5. Stir in 1 cup enchilada sauce and 1 cup shredded cheddar cheese. Cook 2-3 minutes until sauce thickens slightly. 6. In a greased 9x13 inch baking dish, layer 6 corn tortillas overlapping. 7. Spread half the chicken mixture over tortillas. 8. Repeat layering tortillas and chicken mixture. 9. Top with 0.5 cup shredded cheddar cheese. 10. Bake 20-25 minutes until cheese is melted and bubbly. 11. Let rest 5 minutes before serving. 12. Finish with 2 tbsp chopped fresh cilantro.

  • olive oil

  • onion

  • bell pepper

  • rotisserie chicken

  • enchilada sauce

  • cheddar cheese

  • corn tortillas

  • fresh cilantro

Prep
Cook
Total
Serves4
DinnerMexican
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