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Cowboy butter is the reason the Cowboy Butter Shrimp Pasta on this site exists. It’s garlic, butter, Dijon, lemon, fresh herbs, and red pepper flakes — a compound butter that tastes like someone figured out exactly what steak wanted to be dressed in and then refused to let any other sauce interfere. Steak bites are…
The original smash burger on this site is one of the best things on the menu. Which is exactly why this one exists. Because the original smash burger is a great base and a bacon ranch smash burger is what happens when you look at that base and ask what would make it annoying to…
A Korean ground beef bowl is a fifteen-minute dinner that looks and tastes like takeout and costs about five dollars to make. Ground beef browned, drained, and tossed in a soy-honey-sesame-garlic glaze until the edges caramelize and the whole thing goes sticky and glossy — served over white rice with sliced cucumber, shredded carrot, green…
Philly cheesesteak pasta takes the combination that made the cheesesteak famous — thinly sliced beef, sautéed peppers and onions, provolone — and puts it in a pasta bowl instead of a hoagie roll. The result is all the flavor of the sandwich without the bread, in twenty minutes, with one pan and a pasta pot….
A Korean BBQ quesadilla is the kind of recipe that sounds like a food truck experiment and turns out to be one of the better things to come out of your kitchen this year. Thinly sliced beef marinated in Korean BBQ sauce, seared at high heat until the edges caramelize and char, folded into a…
Traditional birria-style beef tacos are a project. Chuck roast braised for three to four hours in a chile-heavy consommé, shredded, stuffed into corn tortillas that have been dipped in the cooking fat and fried until the outside is crispy and the cheese inside is fully molten. The result is one of the best things you…
A smash burger quesadilla is exactly what it sounds like and better than you’re imagining. Raw ground beef pressed directly onto a flour tortilla, cooked beef-side down in a hot pan until the meat is charred and the tortilla is crisping, folded over melted American cheese, then finished with special sauce, shredded lettuce, diced onion,…
Ground beef quesadillas are one of those things you grew up eating — either at Taco Bell or at someone’s kitchen counter at 9pm — and somehow never thought to make at home. Which is a shame, because the homemade version takes 25 minutes, costs a fraction of what you’d spend going out, and produces…
A Philly cheesesteak quesadilla is not a particularly subtle idea, but it is a genuinely good one. You take the two things that make a cheesesteak worth eating — the thinly shaved beef and the obscene amount of melted cheese — and put them in a format that’s faster to make, easier to eat, and…
A steak and caramelized onion quesadilla recipe with caramelized onions sounds like it should be a twenty-minute weeknight dinner. Most of it is. The steak takes ten minutes. Building and toasting the quesadillas takes ten minutes. The caramelized onions take twenty-five minutes, and that number is not negotiable, and understanding why changes how you cook…