What you’ll love about this recipe:

• Hands Off, Make Ahead Recipe: Impress everyone with a dish that looks high effort but is almost entirely hands-off. Cook the short ribs in a Dutch oven or slow cooker and prep the sauces ahead of time for easy assembly when you’re ready to eat. 
• Tons of Flavor and Texture: With crispy, caramelized short ribs and two easy homemade sauces, these Korean tacos are loaded with texture and bold Korean flavors you won’t be able to resist.
• Melt-in-your-mouth tender. No tough, chewy beef here!

Chef-Inspired Short Rib Tacos

If you ask me what my favorite food is, there’s a good chance my answer will be tacos. 

Ask my husband the same question and odds are he’ll say short ribs. 

This short rib taco recipe combines both of those treats into a Mexican-Korean fusion treat that neither of us can pass up.

Plus they have the added bonus of unlocking a food memory — dinner at Roy Choi’s Best Friend in Las Vegas. 

Long before short rib tacos became a big thing, Choi’s innovative combination of Korean BBQ flavors with LA taco staples put this incredible genre on the map. Without him modernizing street food culture, we might never have this craveable favorite. 

If you’re in Vegas, I highly recommend going and giving his original kogi beef taco recipe a try (the restaurant is also a total vibe and so much fun!). If not, give this recipe a try They’re definitely different than his — this isn’t a copycat recipe — but they have a similar flavor profile and definitely help scratch that Korean fusion itch.

Ingredients You’ll Need

Short Ribs. Look for well-marbled short ribs on the bone for the best flavor and tenderness. If short ribs aren’t available, or if you want something leaner, chuck roast can also be used.

Gochujang and Sriracha. Provide depth and heat. Find gochujang, a sweet and spicy fermented red chili paste, in any Asian market or well-stocked supermarket.

Low Sodium Soy Sauce. Controls the salt level while providing the umami base for the taco sauce. 

Brown Sugar. Balances the heat with its sweetness. Honey or maple syrup work in a pinch.

Sesame Oil, Lime Juice and Fresh Ginger. Add that unmistakable Korean flavor. 

Sour cream. Or Greek yogurt 

Your Favorite Toppings. Like fresh cilantro, pickled onions, shredded cabbage, and fresno chili pepper for serving.

Flour Tortillas.

How to make short rib tacos

Braise the beef until form tender. Shred the beef and mix with the Korean taco sauce, then broil until crisp.

Make the sriracha crema by whisk together sour cream, lime juice, and sriracha.

Assemble the tacos and add your favorite toppings!

Pro tips

• Braise the ribs slowly to ensure they become perfectly tender, then broil them after shredding to enhance their flavor and get the edges all crispy and caramelized. 
• Store extra sauce separately to avoid soggy tacos when reheating.
• Garnishing these tacos with fresh herbs adds a brightness and keeps the short ribs from tasting to heavy or muddy. I have hanging containers of basil and cilantro in my kitchen window so I always have them one hand. You can also keep leftover herbs vibrant by storing them with stems in water, just like you would do with cut flowers. Swap the water every day or two and the herbs will stay fresh for at least a week!



Commonly asked questions

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Korean Short Rib Tacos

Inspired by Korean BBQ and built for easy weeknight dinners or casual entertaining, this recipe features tender, braised beef in Korean taco sauce, nestled into warm tortillas and topped with crisp slaw and a drizzle of creamy sriracha. Once you’ve had one, you’ll definitely be reaching for another.

Course Beef Recipes

Cuisine Korean, Mexican

Keyword Korean short rib tacos, Korean tacos, short rib tacos

Prep Time 25 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4 (2 tacos each)

Calories 638kcal

Author Lauren Keating

Ingredients

For the Braised Short Ribs

• 2 pounds bone-in short ribs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 Tablespoon vegetable oil
• 1 sweet onion chopped (about 1 cup)
• 3 cloves garlic minced
• 1 cup beef broth
• 1 bay leaf
• ¼ cup low sodium soy sauce
• ¼ cup brown sugar
• 1 Tablespoon sesame oil
• ¼ cup gochujang
• 1 fresh ginger grated

For the Sriracha Crema

• ½ cup reduced fat sour cream
• 1 Tablespoon sriracha
• 1 Tablespoon lime juice

For Serving

• 8 4.5-inch flour tortillas warmed
• Fresh cilantro
• Pickled red onions
• Shredded cabbage
• Fresno chili pepper thinly sliced

Instructions

Cook the Short Ribs

• Season the short ribs with salt and pepper.
• Heat the oil in a large Dutch oven or oven-safe pot with a lid over medium-high heat.
• Sear the short ribs, working in batches to avoiding overcrowding the pan, until browned on each side. Remove and set aside.
• Add the onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for about 30 seconds more.
• Return the short ribs to the pot. Pour in the beef broth and add the bay leaf.
• Bring the mixture to a simmer. Cover the pot and transfer to a preheated oven at 325°F.
• Braise for 1½ -2 hours, or until the short ribs are fork-tender.
• Meanwhile, whisk together soy sauce, brown sugar, sesame oil, gochujang, and ginger in a small bowl until the sugar dissolves.
• Transfer the short ribs to a baking sheet; remove and discard the bones. Shred the meat with two forks.
• Pour the Korean BBQ Taco Sauce over the shredded short ribs and toss to coat evenly.
• Broil the short ribs on high for 2-3 minutes, or until lightly caramelized, watching closely to prevent burning.

Make the Sriracha Crema

• In a small bowl, whisk together the sour cream, sriracha, and lime juice until smooth. Adjust sriracha to your taste.

Assemble the Tacos

• Fill the tortillas with shredded beef.
• Top with pickled red onions, Sriracha Crema, cilantro, slaw mix, and sliced red chili pepper.

Nutrition

Serving: 2tacos | Calories: 638kcal | Carbohydrates: 51g | Protein: 40g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1934mg | Potassium: 1004mg | Fiber: 3g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 6mg

Whether you’re looking for an easy holiday meal that doesn’t take up oven space or aiming to impress your friends with a Sunday feast that will have them begging for seconds, this air fryer roast beef recipe is exactly what you’re looking for. It comes out of the air fryer perfectly tender in under an hour!

Discover the Rump Roast Recipe That’s Breaking All the Rules

Roast beef holds a cherished spot in the heart of family gatherings for its simplicity and grandeur.

A beautiful roast can be intimidating and traditionally requires hours of slow roasting (I can never make one without recalling the scene from Gilmore Girls when Lindsay makes one for Dean), but you don’t need a culinary degree or years of kitchen toil under your belt to master this recipe.

The air fryer cooks the roast from the outside in, sealing the juices under a delicious herb crust. The meat comes out so tender and juicy! And even better, air fryer roast beef is ready to eat in just about an hour.

Arm yourself with a good-quality roast (I use bottom round), your favorite seasonings, and your air fryer basket and you’ll be ready to male this classic recipe any night of the week!

Ingredients You’ll Need

Bottom round roast. Look for a 3-4 pound roast good marbling for the best flavor and tenderness. For the best quality beef at an affordable price, choose a Certified Angus roast. These cuts are selected from the top third of choice cuts (ie above average) with marbling that can be similar to a prime roast.

Dried spices. I use a mix of garlic powder, Italian seasoning, kosher salt, and my personal secret weapon: Penzy’s mignonette pepper, a blend of black and white pepper and coriander that makes everythingtaste incredible.

Olive Oil.

You’ll also need a roasting pan that’s large enough to fit your roast. A meat thermometer is also helpful for ensuring your roast is cooked perfectly.

How to make a tender beef roast in the air fryer

Combine the oil and herbs in a small bowl.

Massage the herb rub into the beef, ensuring it’s thoroughly coated. This not only infuses the meat with flavor but also guarantees a gorgeous brown crust forms on the exterior of the roast.

Air Fry the beef for 15 minutes plus an additional 10 minutes per pound for medium rare. That means a 3 pound roast would take 45 minutes. For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total).

Rest the beef for 15 minutes before slicing to allow the juices to redistribute throughout the meat. This will keep them from running all over the place when you slice into the meat and will ensure it stays deliciously juicy.

Pro tips for the best oven beef roast

• Preheat your air fryer. Just like your oven, preheating helps to cook your roast evenly. It only takes a few minutes. I turn my air fryer on when I start putting the herb rub together.
• Let It Rest. Always let your roast beef rest for at least 10 minutes before slicing. Please don’t skip this step if you want a tender roast beef!
• Invest in a Meat Thermometer. The perfect medium rare is achieved at an internal temperature of 130°F (54°C). Take it out of the air fryer at 125°F — the temperature will continue to rise after you stop cooking it.
• Cut across the grain into thin slices.

Commonly asked questions

More delicious main course recipes for special occasions

• Air Fryer Rotisserie Chicken
• Classic Rump Roast
• Baked Crab Cakes
• Slow Cooker Red Wine Beef
• Prosciutto Wrapped Pork Tenderloin
• Baked Ham with Apricot-Mustard Glaze
• Roasted Beef Tenderloin with Horseradish Crust

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Air Fryer Roast Beef

This simple roast beef recipe is made in the air fryer in just about an hour. It's so tender and juicy!

Course Beef Recipes

Cuisine American

Keyword air fryer bottom round, air fryer roast beef, bottom round roast beef

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 360kcal

Author Lauren Keating

Equipment

• Air Fryer
• meat thermometer

Ingredients

• 3-4 pound bottom round beef roast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• ¾ teaspoon mignonette pepper or black pepper
• ½ teaspoon garlic powder

Instructions

• Preheat your air fryer to 375°F.
• In a small bowl, combine the oil, salt, Italian seasoning, pepper, and garlic powder.
• Rub the beef all over with the spice rub.
• Air fry the beef for 15 minutes, plus an additional 10 minutes per pound for medium rare, to an internal temperature of 125℉)
• Let the beef rest on a cutting board tented with foil for 15 minutes.
• Slice the beef thinly against the grain.

Notes

For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total)

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 0.4g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 515mg | Potassium: 781mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 5mg

Cook Like a Pro: This Oven-Roasted Beef Tenderloin Takes Less Than an Hour

What you’ll love about this recipe:

• Impressive and elegant, making it perfect for special occasions or holiday dinners.
• Ready in an Hour. This easy, hands-off recipe is ready in about an hour, so you can enjoy your time with your family or guests!
• Naturally gluten-free and low carb.

Ingredients You’ll Need

Beef Tenderloin. Choose a center cut tenderloin that’s roughly 2.5 pounds. This will be enough to feed six to eight people, with some leftover. For the most robust flavor, look for a choice or prime cut with some visible marbling. Certified Angus Beef is always great quality and can be found at big box stores like Sam’s Club or BJ’s for a reasonable price.

Unsalted Butter. Since tenderloin is such a lean cut, it benefits from being cooked with a little bit of fat. Unsalted butter makes a greta base for the horseradish crust, and helps the outside of the beef form a delicious brown crust.

Prepared Horseradish. Use prepared horseradish, which is grated horseradish mixed with vinegar. This has a zippier flavor than creamy horseradish, or horseradish sauce, which is made with sour cream or mayonnaise.

Garlic.

Fresh Herbs. I like to add parsley, rosemary, and thyme to the pan while the beef roasts. This infuses the beef with a subtle flavor that isn’t as pronounced as if you chop them and add them to the horseradish mixture. You can leave them out if you’d like, but they’re a nice touch.

You’ll also need kitchen twine (butcher’s twine) and an instant read thermometer.

How to roast beef tenderloin in the oven

Prepare the beef by tying it with kitchen twine to help it retain its shape while it roasts. Salt the beef generously with kosher salt and refrigerate overnight. Pat dry with paper towels before cooking.

Mix the butter, garlic, and horseradish to form a soft paste.

Sear the beef in a little bit of the butter mixture to create a richly browned crust. Add some herbs to the pan for additional flavor!

Spread the beef with the remaining horseradish butter.

Roast until cooked to your liking. A meat thermometer is a big help here!

Rest the meat for roughly the same amount of time that you roasted it. This will give the juices time to reabsorb into the meat, so it’s tender and juicy. It’s also a great opportunity to finish up any side dishes that you’re making!

Commonly asked questions

More delicious main course recipes for special occasions

• Classic Roast Beef
• Air Fryer Rotisserie Chicken
• Baked Crab Cakes
• Slow Cooker Red Wine Beef
• Prosciutto Wrapped Pork Tenderloin
• Baked Ham with Apricot-Mustard Glaze

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Horseradish Crusted Beef Tenderloin

Perfectly cooked beef tenderloin, served medium rare with all the trimmings, will be the star of any holiday meal or weekend get-together.

Course Beef Recipes

Cuisine American

Keyword beef tenderloin, roasted beef loin

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 12 hours hours

Total Time 13 hours hours

Servings 8 people

Calories 415kcal

Author Lauren Keating

Ingredients

• 2-3 pound beef tenderloin
• 1 tablespoon Kosher salt
• cracked black pepper
• ½ cup unsalted butter softened
• 4 cloves garlic minced
• 2 teaspoons prepared horseradish
• au jus or horseradish cream sauce for serving

Instructions

• Rub the beef tenderloin all over with kosher salt. Tie up with kitchen twine. Refrigerate uncovered overnight.
• Preheat the oven to 450ºF.
• Use a kitchen towel to blot away any excess moisture from the outside of the tenderloin. Season with cracked black pepper.
• In a small bowl, mix together the butter, horseradish, and garlic.
• Melt 1 tablespoon of the butter mixture in a large cast-iron skillet and heat over medium-high heat. Add the fresh herbs.
• Sear the beef tenderloin on all sides, about 1 to 2 minutes per side, creating a brown caramelized crust. Spoon the hot butter over the tenderloin as it sears.
• Spread the seared tenderloin with the remaining butter mixture. Transfer the pan to the oven and roast until an instant read thermometer registers your desired temperature, about 20 to 30 minutes. (See suggested temperatures above.)
• Remove the tenderloin from the oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into ¾ inch slices.
• Serve warm, with au jus or horseradish cream sauce.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 1g | Protein: 21g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 935mg | Potassium: 357mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg

A Delicious Au Jus Recipe For Your Holiday Meal

Who doesn’t love a good au jus?

You know what I’m talking about: that delicious drippings-based sauce that you pour over your roast beef, ladle onto your mashed potatoes, or dunk your French dip sandwich or Beef on Weck into.

It’s so good that you might even be tempted to drink it straight out of the pot.

You might think that au jus is a staple of fancy restaurants or that you need a special seasoning packet to make it at home, but none of that is true. You won’t believe how easy it is to make homemade beef au jus yourself!

This is the kind of sauce that will make your friends and family swoon and beg for more. But don’t worry, it’s easy to make in advance so you can enjoy your time without worrying about the kitchen.

What is Au Jus?

Au jus is a classic culinary term that translates to “with juice.”

It’s similar to a broth or gravy and is typically made with the pan drippings that come from roasting beef.

It’s a great way to add flavor and moisture to your plate!

Ingredients You’ll Need

Beef Stock. To keep things simple, I use beef stock instead of drippings for my au jus sauce. If you have homemade beef stock, that’s great. If not, store-bought definitely works! Stock has a richer flavor, but you can also use low-sodium beef broth.

Red Wine. A hefty glug of red wine gives au jus its classic flavor. You don’t need to break the bank here. As long as it’s an ok wine for drinking, you’re golden. I like to use a little bit of whatever I plan to serve with dinner. The alcohol will cook off as the sauce simmers, but you can use an alcohol free wine if you prefer.

Worcestershire Sauce. This adds a ton of richness to the au jus sauce and intensifies its beefy flavor. Use a gluten-free version (like Annie’s) if you need a gluten-free au jus sauce.

Butter. For a touch of creaminess and a velvety texture.

Black Pepper.

Commonly asked questions

More homemade sauce and gravy recipes

• Homemade ketchup
• Tomato jam
• Chicken gravy without drippings
• Vegetarian mushroom gravy
• Homemade mustard
• Enchilada sauce

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How to make au jus

Do you love au jus? We know we do! It’s the perfect complement to any roast beef, and it’s even better when it’s homemade. This easy to make recipe comes together in not time, and is perfect for making ahead.

Course Beef Recipes

Cuisine American

Keyword au jus sauce, homemade au jus

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 41kcal

Author Lauren Keating

Ingredients

• 2 Tablespoons butter
• 2 cups beef stock
• ¼ cup red wine
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon black pepper

Instructions

• Melt the butter in a small saucepan over medium-high heat.
• Whisk in the beef stock, red wine, and Worcestershire sauce. Bring to a simmer and cook for 5-10 minutes, until slightly reduced.
• Season to taste with black pepper.

Nutrition

Serving: 0.25cups | Calories: 41kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 169mg | Potassium: 139mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.3mg

Roast beef is the ultimate comfort food. If you’re looking for a great way to make your holiday dinner stand out or just want to serve a delicious Sunday roast that will knock your family’s socks off, you’ll love this melt-in-your-mouth rump roast recipe.

How to Cook a Rump Roast Just Like Grandma’s

There’s nothing better than a juicy roast beef dinner on a cold winter day.

Today, I’m sharing my favorite way to make roast beef in the oven. It’s perfect when you want something easy and delicious to serve for the holidays or to make a Sunday dinner a little more special.

There’s a reason roast beef is such a classic for family gatherings. You don’t need to be a professional chef or even have much experience cooking at all to make it. All you need is a rump roast, some common seasonings, and a baking pan. Once you have those things in place, it’s time to get cooking!

So how do you cook a rump roast? That’s what I’m here for! I’ve got all your answers—including what do to with those leftovers.

What you’ll love about this recipe:

---

• Hands off method. Searing the roast in a hot oven and then turning the heat down to let it roast slowly means you don’t have to dirty a second pan.
• Classic seasonings. We’re keeping things simple here with classic seasonings that let the flavor of the beef shine. That means the leftovers have maximum versatility!
• Melt-in-your-mouth tender. No tough, chewy beef here!

You’ll also need a roasting pan that’s large enough to fit your roast. A meat thermometer is also helpful for ensuring your roast is cooked perfectly.

Commonly asked questions

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Classic Oven Roast Beef Recipe

Whether you're hosting a big family gathering or having a quiet meal with your significant other, roast beef is a classic recipe that's a staple at holiday meals and for special occasions. This recipe will show you how to cook a rump roast perfectly so it comes out tender, juicy, and flavorful every time!

Course Beef Recipes

Cuisine American

Keyword classic roast beef, how to cook a rump roast, oven roast beef, roast beef recipe

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Resting Time 2 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 8

Calories 301kcal

Author Lauren Keating

Ingredients

• 3 cloves garlic minced
• 1 Tablespoon fresh rosemary chopped finely (or 1 teaspoon dried rosemary)
• 1 Tablespoon fresh thyme chopped finely (or 1 teaspoon dried thyme)
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• ¼ cup olive oil
• 3 pound rump roast

Instructions

• Preheat your oven to 375°F
• In a small bowl, combine the garlic, rosemary, thyme, salt and pepper. Stir in the olive oil until well combined. Let sit for 5-10 minutes so the herbs soften and the oil takes on their flavor.
• Rub the herb mixture all over roast, making sure it’s completely covered.
• Place roast in roasting pan and cook for 30 minutes to brown the outside.
• Reduce the oven temperature to 225°F and continue cooking for 1 ½ to 2 hours or until an internal temperature reads 135 – 150° F, depending on your desired level of doneness.
• Remove the roast from the oven and cover with it aluminum foil. Let the roast rest for 15-30 minutes before serving.

Notes

Remove the rump roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 1g | Protein: 38g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 677mg | Potassium: 592mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 4mg

What you’ll love about this recipe:

• Homemade kummelweck rolls. Made with just 3 ingredients, these rolls will take your sandwich to the next level.
• Perfect for game day. Keep the meat warm in your slow cooker and your guests can keep coming back for more.
• Slider-sized. For built-in portion control!

Game day is coming up, and it’s time to make an important decision: what to eat?

No matter what team you’re rooting for, you can’t go wrong with grilled chicken sliders, wings or chili. But if you want to add something more to your spread, you need to try this Beef on Weck recipe.

The homemade kummelweck roll will knock your socks off, and you’ll get bonus points for serving up an authentic taste of Buffalo.

These sandwiches are simple, but they have all of the essentials: savory meaty goodness, crunchy bread with the perfect amount of salt, and touch of heat.

This is a recipe that you’ll have on repeat all season long.

What is Beef on Weck?

Beef on weck is a specific type of warm roast beef sandwich that’s popular in Buffalo, New York.

It’s made with thinly sliced, slow roasted roast beef served on a kimmelweck roll.

To make a beef on weck sandwich, you slather a roll with horseradish, pile it high with rare roast beef warmed in au jus, and dip the top of the roll in even more au jus before placing it on top of the sandwich.

Beef on weck can be found pretty easily in Western New York (Charlie the Butcher is a must-visit in the area, but I’ve also had decent sandwiches right at the Bills Stadium)

It’s hard to find these sandwiches once you venture out of upstate New York, but thanks to this recipe you can make great beef on weck at home.

What are Kimmelweck rolls?

Kimmelweck rolls (also known as kummelweck rolls or weck) are kind of like pretzel rolls’ older, cooler cousin. They’re a little softer – similar to kaiser rolls – and topped with coarse salt and caraway seeds.

They’re so good.

They’re also nearly impossible to find, so I had to take matters into my own hands.

Kimmelweck rolls look like they’d be really difficult to make, but trust me: they’re not!

I made these super easy homemade weck rolls by shaping store bought Italian bread dough into slider rolls. It’s so easy, and you’d never be able to tell if you didn’t see the wrappers in the trash.

They’re also great for making ground beef sliders and other mini sandwiches!

Ingredients You’ll Need

Bread dough. You can buy a pound of pizza dough or use 2 tubes of Pillsbury French bread dough.

Flaky Kosher salt. Flaky salt is key to proper kimmelweck rolls. Whatever you do, don’t try swapping this for regular table salt.

Caraway seeds. It wouldn’t be weck without it!

Roast Beef. Make your own (these sandwiches are a great way to use up leftover holiday roast!) or buy a pound of roast beef from the deli counter.

Prepared horseradish. For that spicy kick that goes so well with roast beef. If you like a little less heat, you can use horseradish sauce or mix the horseradish with a little plain Greek yogurt, sour cream, or mayonnaise.

Beef Stock. This forms the base of the au jus.

Red Wine. Use a dry red wine.

Worcestershire Sauce. To add extra richness and depth to the gravy.

How to make kimmelweck rolls

Divide the dough into 24 pieces. It’s helpful for them to be roughly the same size, but don’t worry about them being super exact.

Roll each piece of dough into a ball.

Press the top of each dough ball into a mixture of kosher salt and caraway seeds.

Bake for 15-20 minutes, or until toasty and golden brown.

Slice the rolls using a serrated bread knife.

How to assemble the sandwiches

Make the au jus by heating the beef stock, wine, and Woerchestershre sauce. Season with black pepper.

Dip the roast beef into the au jus.

Layer one piece or roast beef onto the bottom of each roll.

Top the roast beef with horseradish sauce.

Dip the cut edge of the top roll into au jus, then place it on top of the sandwich.

Commonly asked questions

For more football food

• Parmesan-herb party pretzels
• Baked Buffalo chicken taquitos
• Spicy Cranberry Meatballs
• Smoky and Sweet Turkey Chili

You’ll also love these other New York inspired recipes:

• Chicken riggies
• Chicken spiedies
• Buffalo chickpeas
• Buffalo chicken lettuce wraps
• Buffalo street corn
• Buffalo chicken meatball subs

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Beef on Weck Sliders

Prepared bread dough adds to the laid back nature of these sandwiches, but if you're feeling ambitious you can use your favorite from-scratch Italian or white bread recipe.

Course Appetizer, Beef Recipes

Cuisine American

Keyword beef on weck

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 sliders

Calories 76kcal

Author Lauren Keating

Ingredients

For the Kimmelweck Rolls

• 2 tubes Pillsbury French Bread or similar bread dough
• 1 teaspoon caraway seeds
• ½ teaspoon flaky kosher salt

For the Beef

• 1 tablespoon butter
• 1 cup low sodium beef stock
• ⅛ cup red wine
• 1 teaspoon Worcestershire sauce
• cracked black pepper
• 1 pound sliced roast beef
• 3 teaspoons prepared horseradish

Instructions

To make the rolls

• Divide the dough into 24 portions. Roll each dough portion into a ball.
• In a small dish, combine the caraway and salt. Lightly press the top of each dough ball into the salt mixture.
• Arrange the rolls 2 inches apart on a baking sheet.
• Bake for 15 minutes, or until crusty and beginning to brown.
• Let the rolls cool, then slice in half using a serrated bread knife.

To make the sandwiches

• While the rolls bake, melt the butter in a saucepan. Whisk in the beef stock, wine, and Worcestershire sauce. Simmer over medium heat for 5 minutes, until warmed through.
• Spread the bottom of each roll with a thin layer of horseradish.
• Dip the roast beef into the au jus, then place one piece of beef on each roll.
• Dunk the cut edge of the top rolls into the au jus, then place on top of the sandwiches.
• Serve warm.

Nutrition

Serving: 1slider | Calories: 76kcal | Carbohydrates: 9g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 499mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg

Thai-inspired curry meatballs are a flavorful new take on a classic comfort food. Red curry paste gives these meatballs a spicy kick that’s balanced out by creamy coconut milk and toasted coconut scattered over the top gives them a fantastic texture and toasty flavor. 

This post was sponsored by the NY Beef Council

Earlier this Spring, the NY Beef Council invited me to go on a food tour of downtown Saratoga Springs. Beef Council events are always a great experience, and this one was no exception. 

Like everyone else who attended, I showed up excited to try a bunch of new beef recipes. Imagine my surprise when I found out we were going to do just the opposite! This event was an exploration of flavor, and we were tasked with thinking about how flavors go together, how we could put new twists on old favorite recipes, and how we can incorporate beef into recipes that don’t traditionally include it. We had a ton of great food, from fish tacos to salty licorice, and I left with a ton of inspiration.

But the one thing I just couldn’t get out of my head were the peanut wings topped with toasted coconut flakes that we enjoyed at Comfort Kitchen. Toasted coconut isn’t something I think to use in savory dishes often, but it’s so delicious. 

This coconut curry meatball recipe was inspired by the flavors of those wings. They have a similar sweet and spicy vibe with bold Thai flavors, and I love how the flavor of the beef adds depth to the sauce. 

I’m a huge fan of curries but almost never pair them with beef, so the event really did succeed in getting me to think about beef in a new way!

What you’ll love about this meatball recipe

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• Easy Stovetop Recipe – No need to turn on your oven or pull out any fancy appliances. All you need is a skillet!
• Perfect for Meal Prep  – This recipe freezes really well, so it’s great to make ahead of time for quick and easy dinners later on.
• Low Carb and Gluten Free – This nutritious recipe is low in carbs and is easily made gluten-free – just be sure to use gluten-free fish sauce (Red Boat is a great option)!

Ingredients for Coconut Curry Meatballs

• Ground Beef. I use 93% lean ground beef for these meatballs. It has the perfect balance of protein and fat so it’s flavorful without making the sauce too greasy. 
• Bell Pepper. Red, yellow, or green — it’s your choice. I went for a green pepper this time because they tend to be more affordable than other colors. 
• Onion. Just a standard yellow onion.
• Red Curry Paste. I always have a jar in my fridge. It’s os good, and most brands are gluten-free! 
• Lime Juice. For a hint of acidity. 
• Fish Sauce. Fish sauce adds umami to traditional curries. I added it for an extra savory flavor, but the beef in this recipe also adds umami so you can leave it out if you don’t have any.  
• Canned Coconut Milk. This gives the sauce its rich creaminess. You can use full fat or low fat coconut milk in this recipe, but be sure to use canned coconut milk, not a refrigerated coconut milk beverage. 
• Fresh Ginger and Garlic. Adds a great base of flavor to both the meatballs and the sauce. 
• Fresh Basil and Cilantro.
• Toasted Coconut. Use store-bought toasted coconut chips or toast your own unsweetened coconut shreds.

How to Make Red Curry Meatballs

Step 1: Prep your ingredients. Thinly slice the bell pepper and onion. Mince the garlic and ginger and finely chop the fresh herbs. 

Step 2: Make and brown the meatballs. Season the ground beef with garlic, ginger, and salt. Roll into 1-inch balls. Brown the meatballs (dont’ worry if they aren’t fully cooked, they’ll cook more in the sauce.) 

Step 3: Add the aromatics. Add the pepper and onion to the pan and cook, until softened. Stir in the red curry paste along with the remaining garlic and ginger. 

Step 4: Make the curry sauce. Stir in the coconut milk, fish sauce, and lime juice. Simmer until the sauce is reduced by about 1/3 and the meatballs are cooked through. Note that the sauce will continue to thicken as it cools. 

Recipe Tips and Variations

• Save time by using pre-cooked meatballs. 
• Instead of using a knife to mince your garlic and ginger, grate it using a fine grater. 
• If your sauce is too thick, you can thin it out with a tablespoon or two of beef broth. 
• As written, this is a fairly spicy curry. If you prefer less heat, add 2 tablespoons of brown sugar along with the coconut milk to help balance out the flavors. You can also reduce the amount of curry paste to 1 1/2 teaspoons for a less intense but still flavorful. 
• Mix it up! Try this recipe with yellow, green, or Penang curry paste. 
• For an extra veggie boost, stir 1 cup of shredded zucchini into your meatballs!

Frequently Asked Questions

More Meatball Recipes

• 4 Ingredient Spicy Cranberry Meatballs
• North African Meatballs with California Prunes and Pine Nuts
• Meatballs in Homemade Enchilada Sauce
• Air Fryer Chicken Meatballs

You can also find a ton of delicious meatball inspiration at Beef: It’s What’s for Dinner.

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Coconut Curry Meatballs Recipe

Lean beef meatballs smothered with creamy coconut sauce is a warm and cozy recipe that's perfect for weeknight dinners.

Course Main Course

Cuisine American

Keyword curry meatballs, meatball ideas, red curry meatballs

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 240kcal

Author Lauren Keating

Ingredients

• 1 pound 93% lean ground beef
• 1 Tablespoon + 1 teaspoon fresh ginger divided
• 4 cloves garlic minced, divided
• ½ teaspoon kosher salt
• 1 Tablespoon olive oil
• 1 green bell pepper thinly sliced
• 1 onion thinly sliced
• 2 Tablespoons red curry paste
• 1 lime juiced
• 2 teaspoons fish sauce
• 1 can (13.5 ounces) coconut milk
• ¼ cup fresh basil chopped
• ¼ cup fresh cilantro chopped
• 2 Tablespoons toasted coconut

Instructions

• In a large mixing bowl, combine the beef with 1 teaspoon minced ginger and ½ of the garlic. Season with ½ teaspoon kosher salt. Roll the meatball mixture into 1-inch balls.
• Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until well browned, 2-3 minutes per side. The meatballs should easily release from the pan when they're browned.
• Push the meatballs to the edges of the pan and add the pepper and onion to the center. Cook for 3-4 minutes, until softened. Stir in the red curry paste and remaining garlic and ginger.
• Pour in the coconut milk, fish sauce, and lime juice. Reduce the heat to medium and cook, stirring occasionally, for 10 minutes or until the sauce is reduced by about ⅓ and the meatballs are cooked through.
• Stir in the basil and cilantro. Top with toasted coconut.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 8g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 606mg | Potassium: 546mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1447IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 3mg

This recipe was sponsored by the New York Beef Council.

Earlier this summer I was invited to participate in a “Beef Bash” with the NY Beef Council. Over the course of two zoom-filled days, I got a crash course in all things beef: from smoking my own brisket to grinding my own chuck for homemade beef sausages to putting together a tailgate-inspired charcuterie board with burgers and hot dogs. I even got to try an amazing dessert of peanut butter bananas foster with beef bacon! I can’t wait to use what I learned to make a smoked beef tenderloin.

The entire experience was so much fun (you can check out my Instagram account for some photos and videos) but hands-down my favorite part was making my own beef sausage.

I’ve made homemade sausage before, but it had been a while and I had completely forgotten how easy it is! Start to finish, this beef sausage recipe is done in just about an hour. It’s a great way to spend a chilly Sunday afternoon, and you’ll be rewarded with a huge batch of sausage that will keep well in the freezer all winter. 

Serve it up with a batch of loukoumades (honey donuts) for a delicious greek-inspired feast!

Jump To:

1. Ingredients
2. Why make homemade sausage
3. What is loukaniko
4. Ingredients for beef sausage
5. Tips for making homemade beef sausage
6. Recipe Card

Why make homemade sausage?

There’s nothing quite like the smell of homemade sausage cooking. It fills your house with such an amazing aroma that’s so cozy.

But why make sausage from scratch instead of buying it? There are a few reasons!

The first is that it’s a really fun and rewarding way to spend an afternoon. If you want to impress dinner guests, telling them you made the sausage by hand is definitely a great way to do it!

Making your own sausage also means you control exactly what goes into it (no fillers or preservatives), so you can control the quality of the ingredients and ensure everything is super fresh. Check out how gorgeous the piece of beef I used to make this Greek-style sausage is!

You can also adjust the seasonings so that they’re just right. In addition to making sure it tastes perfect, knowing exactly what’s going into your sausage is also helpful if you’re cooking for people with food allergies or sensitivities.

Finally, homemade sausage means you can experiment with flavors that might not be easy to find at the store. For example, this recipe is inspired by loukaniko, a citrusy Greek sausage that I adore getting at the annual Greek festival but have never been able to find locally.

What is Loukaniko?

Loukaniko is a type of Greek sausage that’s often flavored with orange zest, leek or spring onion and aromatic spices like fennel and coriander. It’s typically considered a summer sausage and can be smoked or grilled over charcoal until the casing gets nice and crisp. It can be used in recipes or served as an appetizer as part of a mezze plate or charcuterie board.

Loukaniko is traditionally made with pork or lamb, and this recipe made with beef definitely isn’t authentic. But I love the way the rich beef pairs with the bright citrus and red wine flavors. It reminds me of a richer, more sultry loukaniko that’s perfect for the winter holidays.

Purists may object, but if you ask me there’s definitely room for traditional and more creative sausages in my kitchen!

Ingredients needed to make beef sausage with orange zest

To Make this homemade beef sausage, you’ll need:

• Beef Chuck. I like to grind my own chuck roast for this recipe–it’s part of the sausage making experience! If you don’t have a meat grinder, you can use 80% ground chuck.
• Garlic and Leeks. Sautéed garlic and leeks give this Mediterranean-inspired sausage a bold, punchy flavor that you’ll love!
• Orange Zest. Orange zest is what makes this recipe really special. It adds a bright, citrusy pop of flavor that airs so nicely with the savory beef.
• Red Wine. Red wine adds moisture to the recipe and enhances the beef’s meaty flavor.
• Dried Spices. This homemade beef sausage recipe gets rounded out with oregano, fennel seeds, and roasted ground coriander.

Tips for making homemade sausage

Making sausages at home can seem intimidating, but it’s really not that difficult! Here are a few things to keep in mind:

Start with quality ingredients

I recommend using a quality piece of prime or choice beef. That means the beef will be tender, with lots of nice marbling throughout. Using beef that’s very lean will result in a dryer sausage, so you definitely want something that’s well marbled! If you can only find very lean beef, you can also add beef fat (often labeled as suet) for an extra juicy sausage.

Don’t forget about seasoning!

I’m picky about my sausage! And I know that if it doesn’t taste amazing to me, then no one else is going to like it either. We’re going for big, bold flavor here so don’t skimp on the seasonings.

One great tip is to cook off a small amount of the sausage mixture before stuffing it into the casings. This way you can taste it and adjust things until it’s perfect.

This is also a great tip when making meatloaf or meatballs!

Keep everything nice and cold as you work

Sausage is an emulsion of meat and fat, and it can break down/separate if it gets too warm. For the best results, make sure all of your ingredients are chilled.

I even like to stick my grinding plate and bowl in the freezer for a little while before I start.

If your kitchen is especially warm, it can be helpful to fill a large bowl with ice and set a second smaller bowl on top to grind the meat into. This will keep everything chilled as you work.

Achieving the right texture

Don’t just wing it when mixing the sausage mixture. Instead, follow a trusted recipe (like this one) and adjust from there. If you make your sausages with too much lean meat, they’ll be dry and crumbly; if you use too much fat, then they won’t hold together properly in the casing.

Once you’ve got a good ratio, mix everything together until it’s well combined. You can use your hands or the paddle attachment of a stand mixer for this job.

Pro Tip: To test for readiness, press a tiny meatball into a spoon and turn the spoon upside down. If the sausage stays on the spoon for 5 seconds, you’re ready to cook! If not, add some ice water bit by bit until you get the desired balance.

When it comes to stuffing the sausage into casings, you want to find a nice balance or stuff them full enough without packing the meat in too tightly (which can result in dense sausages). Load your meat into the stuffer and slowly start cranking it through, guiding the sausage into a coil as you go.

When you reach the end, secure it with a knot. You can either leave the sausage in a big spiral like this or twist it apart to create links. Finally, use a sharp knife, make a small puncture in each link to allow any trapped air escape.

More delicious beef recipes:

• Seared Steaks with Chipotle Compound Butter
• Air Fryer Nashville Hot Finger Steaks
• Marinaded Steak Tips
• Red Wine Beef over Polenta
• Stuffed Pepper Soup

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Homemade Beef Sausage

Homemade beef sausages flavored with orange zest, leeks, and red wine are easier to make at home than you might imagine! This recipe delivers big, bold flavor that's perfect all year round.

Course Main Course

Cuisine Mediterranean

Keyword beef loukaniko, beef sausage, greek sausage, loukaniko, sausage with orange zest

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 sausage links

Calories 142kcal

Author Lauren Keating

Equipment

• Meat Grinder

Ingredients

• 1 tablespoon olive oil
• 2 leeks white and light green parts finely chopped
• 5 garlic cloves minced
• 3 pounds beef chuck cubed
• 1 ½ tablespoons kosher salt
• 1 orange zested
• 2 teaspoons roasted ground coriander
• 2 teaspoons black pepper
• 2 teaspoons dried oregano
• 1 teaspoon fennel seeds
• ¼ cup red wine
• Sausage casings soaked for 30 minutes (optional)

Instructions

• Heat the olive oil in a saute pan over medium-high heat. Add the garlic and leek. Cook, stirring frequently, for 5-7 minutes or until the leek is softened. Remove from the heat and let cool (I like to pop it into the refrigerator).
• Grind the beef through the coarse die of your meat grinder. Stir in the cooled leeks, spices, orange zest, and red wine until everything is incorporated.
• Form a small amount of the sausage mixture into a patty and fry over medium heat until cooked through. Taste and adjust the seasoning as necessary.
• To make sausage patties: Divide the sausage into about 20 meatball-sized portions, then flatten each potion into a patty.
• To make sausage links: Attach a large tube to your sausage stuffer and load on a casing. Tie off the loose end, then stuff the sausage into one long coil. To twist into links, measure about 5 inches and then pinch the casing to form a link; twist the sausage away from you a few times to hold it in place. Repeat, twisting the next sausage toward you. Continue down the line, alternating the way the sausage is twisted. Use a clean skewer to the tip of a sharp knife to poke a small hole into each link to let any trapped air out.
• Refrigerate for up to 3 days. This sausage can be smoked, grilled, or cooked over medium heat for 10-12 minutes or until it reaches an internal temperature of 160F. Note that due to the red wine in this recipe, the beef may appear pink even though it’s fully cooked; temperature is the best way to gauge doneness.

Nutrition

Serving: 1sausage link | Calories: 142kcal | Carbohydrates: 3g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 581mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg

This post was sponsored by the New York Beef Council.

What you’ll love about this recipe:

• Quick and Easy. This recipe is incredibly easy to make, taking only a few minutes to prepare and less than 10 minutes to cook.
• A Healthier Option. This air fryer version is a much healthier option than traditional deep fried steak fingers. They’re also gluten free!
• Budget-Friendly. This recipe is an affordable option for anyone who wants a delicious and satisfying meal without breaking the bank.

The Ultimate Guide to Making Crispy Air Fryer Finger Steaks

Chicken fingers have been a staple on dinner tables across the country for decades, but it turns out that our friends in Idaho have been holding out on us. All this time, they’ve been eating steak fingers (also known as finger steaks)!!

Well, I’m on to their secret now and there’s no looking back.

If you’re looking for a fun new finger food, you definitely need to give steak fingers a try!

Finger steaks are new to me, but apparently they’re super popular across Idaho and can be found at almost any local restaurant. I recently had the opportunity to attend a virtual event with Idaho ranchers Wyatt and Christie Prescott where they shared some information about their business and taught us their family recipe for finger steaks.

I always love events like this because it’s great to get an inside peek at where our food comes from. I’ve visited more New York farms than I can count, but this was my first time learning about the beef industry in a different region. It was so interesting to get to know the Prescott’s and see some of the regional differences in how beef was raised.

In particular, I was fascinated to learn that their cattle are raised on pastures that they lease from the federal government. Multiple herds graze on the same pastures, with different ranchers sharing the same space. That concept is so foreign to me here in New York where our farmers keep their herds on their own property, but it seemed so efficient!

Fun beef fact: Idaho has 2.5 million heads of cattle compared to NY’s 1.42 million. While the population of Idaho and NY (minus NYC) are roughly the same Idaho has about 65% more geographic area. That’s so much space for the cattle to roam!

But back to those steaks…

What are Idaho Finger Steaks?

Finger steaks are Idaho’s answer to fried chicken, and are similar in many ways to the chicken fingers that we all know and love.

There are countless family recipes for finger steaks but, at their core, they’re thin strips of tender steak that are breaded and fried until they’re golden brown, then served with sauce for dipping.

The Prescott family recipe uses crushed saltine crackers as breading, which was really delicious, but you know I had to change things up and put my own spin the finger steak concept!

We’re been watching our carbs lately, so for this recipe I coated our steaks with spicy seasoned almond flour. I air fried them until they were crisp and golden brown, then brushed them with a super-spicy hot sauce inspired by Nashville hot chicken!

These spicy finger steaks are really simple to make and are such a fun and unique meal.

How to Make Air Fryer Steak Fingers

To make this finger steak recipe, you’ll start by breading strips of cube steak in almond flour seasoned with cayenne pepper, garlic powder, and paprika. A little brown sugar helps balance out the heat.

What is cube steak?

Cube steak is a cut of beef that has been tenderized by pounding it flat. The name comes from the cube-shaped indentations left behind by the tenderizer!

In the package, cube steak looks a little like ground beef, but the pieces are still solid and hold together. They’re super tender and easy to bite, which makes them great for recipes like these finger steaks! You definitely want a tender piece of beef that you can easily pick up and bite — no knife required!

You can buy cube steak in most major grocery stores or butcher shops. If you have trouble finding it, you can also use the spikey side of a meat mallet to pound top round or top sirloin until it’s about 1/4-inch thin.

My cube steaks were pretty small, so I cut each one in half to form finger-like strips.

Carb conscious breading for finger steaks

To make the delicious breading for these finger steaks, I combined almond flour with cayenne pepper, garlic powder, paprika, salt, and pepper. I made mine pretty spicy (we definitely appreciated the cool, creamy dip to cool things down!) so you can use less cayenne if you prefer.

Put a few tablespoons of plain almond flour in a shallow dish, two beaten eggs in a second dish, and the seasoned flour in a third dish.

To bread the steaks, first pat each strip dry with a paper towel and season it with salt and pepper. Next, dip it in the plain almond flour. You’re just looking for a light dusting of flour here — it will help the egg stick.

Now, dip the strip in the beaten egg, making sure both sides are coated.

Finally, dredge the steak in the seasoned flour mixture. Press the flour into the meat, making sure each piece if thoroughly coated.

(Note: If carbs aren’t and gluten aren’t a concern for you, you can use all purpose flour instead of the almond flour!)

Dipping Sauce for Finger Steaks

Finger steaks are delicious straight from the pan (or in this case, the air fryer) but they’re even more fun when you pair them with dipping sauce!

Popular options include country gravy (think chicken fried steak in finger food form!), Ranch dressing (make it with homemade buttermilk ranch seasoning powder!), or steak sauce.

Since my air fryer steak fingers recipe was inspired by Nashville hot chicken, I created a dill pickle dip to go along with them! It’s made from a combination of sour cream, milk or heavy cream, and chopped dill pickles. It has a fantastic cooling effect that goes so well with the spicy steak!

I served these steak fingers with a side of creamy mayo-free coleslaw, but fries, onion rings, or a green salad would all be great options as well.

More Delicious Air Fryer Recipes to Try

• Frozen Salmon in Air Fryer
• Garlicky Air Fryer Broccoli
• Air Fryer Chicken Nuggets
• Air Fryer Rotisserie Chicken
• Air Fryer Chicken Meatballs
• Air Fryer Baked Potatoes
• Air Fryer Sourdough Croutons
• How To Cook Frozen Chicken Breasts In The Air Fryer

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Spicy Air Fryer Steak Fingers with Dill Pickle Dip

These crispy air fryer steak fingers are coasted with a spicy sauce inspired by Nashville hot chicken! This recipe packs a punch, but you can adjust the amount of cayenne pepper to suit your tolerance for heat. Don't skip the creamy dill pickle dip to cool things down and add even more flavor!

Course Beef Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4 servings

Author Lauren Keating

Ingredients

For the spicy finger steaks:

• 1 pound cube steak
• 2 teaspoons cayenne pepper
• 1 teaspoon brown sugar
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 large eggs
• 1 cup + 2 Tablespoons almond flour
• olive oil spray
• 2 Tablespoons olive oil

For the dill pickle dip:

• ½ cup sour cream
• 1 Tablespoon milk
• 2 Tablespoons finely chopped dll pickles
• 1 Tablespoon pickle juice

Instructions

• Cut the cube steak into thin strips (My steaks were small so I cut each in half to make 6 fingers)
• In a small dish, combine the cayenne pepper, brown sugar, paprika, garlic powder, salt, and pepper.
• In a shallow dish, combine half of the spice mixture with 1 cup of almond flour. Add the remaining 2 tablespoons of almond flour to a second dish, and beat the eggs in a third.
• Pat the steak strips dry and season with salt and pepper. Dip each piece into the plain almond flour, then into the egg, then into the seasoned almond flour. Repeat with all of the steak.
• Arrange the breaded steak fingers in a single layer in the basket of your air fryer (cook in batches if necessary). Spritz the top of the steak with olive oil spray, then fry at 400°F for 8 minutes.
• While the steak is cooking, combine the remaining spice mixture with the olive oil and 2 tablespoons of water. Brush the hot sauce onto the cooked steak.
• To make the dill pickle dip: In a small dish combine the sour cream, milk dill pickles, and pickle juice. Refrigerate until ready to serve.

Notes

No air fryer? No problem! You can also bake these steak fingers at 425°F for 12-14 minutes.

I’ve been working from home for the past year. One of the things I miss the most about going into the office is the food trucks that would line up outside of our building in the summertime. You could get anything from a hot dog or a Greek salad to jerk chicken with plantains.

One of my absolute favorites was the empanada truck.

I missed their empanadas so much so I set out to learn how to make my own hand-held meat pies. It turns out they’re’ actually super easy to make at home. And they come out AMAZING in the air fryer!

Air fryer empanadas are every bit as crispy as their deep-fried counterparts, but they’re less greasy since they don’t use any oil. They’re also much easier to make an won’t fill your kitchen with that thick fry oil smell.

Empanada Dough

First things first, you’ll need empanada dough.

Empanada dough is similar to a savory pie crust made with flour, butter, and salt. You can make your own homemade empanada dough or opt for something store-bought.

A lot of easy empanada recipes call for using puff pastry or even pizza dough, but those really don’t have the right texture. Puff pastry is too light and flaky and pizza dough is too bready. You can use pie crust in a pinch, but it can be a little sweet.

Luckily, store-bought empanada dough is a thing! Even better it’s already rolled out to the perfect thickness, so you don’t need to worry about rolling it out or cutting it to size. Just fill, fry, and eat. What is this life?

Look for frozen empanada “discos” at any major supermarket. I usually find them in the case with other Latin foods like frozen plantains and tropical fruit puree.

You’ll have a few options when buying empanada dough:

• First, decide if you want large or small discs. Large discs, like I used here, are perfect for meal-sized empanadas. Small discs are perfect for an appetizer or snack (or for dessert empanadas!).
• Next, choose white dough or dough with annatto added. I typically prefer the version with annatto, which has a golden yellow color and a nutty warm flavor similar to paprika or turmeric.

Whichever you choose, the method and cooking time with be the same.

Uncooked empanada discs don’t keep very well in the refrigerator, and tend to get gummy pretty quickly once defrosted, so I like to pull them out of the freezer a few hours before I plan to use them. They defrost pretty quickly!

Ingredients for empanadas

Besides the empanada dough you’ll need a few other ingredients:

• Filling of your choice: An empanada is only as good as what it’s filled with! For the air fryer empanadas pictured here, I used leftover chili. You could also use shredded chicken with salsa, sauteed cabbage, or your favorite melty cheese.
• Egg: Brushing the empanada with egg wash (egg beat together with a little water) before putting it in the air fryer helps seal it shut and also helps give it a gorgeous golden color. The fat from the egg yolk helps the dough crisp, so you don’t need to add any additional oil.

How to fill empanadas:

One you get the hang of it, filling empanadas is really easy!

Start by placing one empanada disc in front of you, then spoon on your filling. For large empanadas, you’ll need about 2 tablespoons of filling while for small empanadas a few teaspoons is plenty. Avoid the temptation to add too much filling, or it will be difficult to seal your pastry. Keeping the filling toward one side of the dough makes shaping the empanada easier.

Next, fold the dough over to form a half circle encasing the filling inside. Press the edges together with your fingers to seal them, then crimp with a fork. This will ensure they’re sealed really well and will also look pretty!

Finally, mix together 1 large egg and 1 tablespoon of water. Brush this mixture over the empanadas.

How to make air fried empanadas

Place your empanadas in your air fryer. How many you can cook at once will depend on the air fryer you’re using and the size of your empanadas. I’m able to fit 2 large empanadas in my 2.6-quart air fryer or 6 large empanadas in my air fryer oven.

Air fry at 330F for 8 minutes, or until they’re golden brown and crisp. The dough will bubble and blister, just like if they had been deep fried!

Looking for more Tex-Mex or Mexican food recipes? Try:

• Baked Chicken Taquitos
• Taco Casserole
• Stacked Enchiladas
• Fish Tacos with Chipotle-Lime Yogurt

For dessert, you might also love my apple cheesecake empanadas.

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Air Fryer Empanadas

Crispy, crunchy air fryer empanadas are so easy to make at home without the mess or uncertain timing of deep-frying. Plus, they come out of the air fryer perfectly crisp and golden brown every time. 

Course Beef Recipes

Cuisine South American

Keyword air fry empanadas, air fryer empanadas, how to air fry empanadas

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 10

Calories 223kcal

Author Lauren Keating

Equipment

• Air Fryer

Ingredients

• 10 empanada discos thawed
• 1 ¼ cup chili or another filling of your choice, like shredded chicken
• 1 large egg
• 1 tablespoon water

Instructions

• Place an empanada disco on a cutting board in front of you. Spoon 2 tablespoons of filling onto the disk, slightly off-center (see photos above). Fold the dough into a half-circle, encasing the filling side. Pinch the edges of the dough together to seal them, then crimp with a fork. Repeat with remaining dough/filling to form 10 empanadas.
• In a small bowl, whisk together the egg and water. Brush onto the empanadas.
• Place the empanadas into your air fryer in a single layer cooking them in batches if necessary. Fry at 330°F for 8-10 minutes, or until crisp and golden brown.

Nutrition

Serving: 1empanada | Calories: 223kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 354mg | Potassium: 124mg | Fiber: 2g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg