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Skillet Salisbury Steak
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Skillet Salisbury steak is a classic meal with a mouthwatering tender beef patty drowning in a rich homemade brown gravy. Serve it over some mashed potatoes and peas and you have yourself a winner!

I love Salisbury steaks. They are comfort food at its finest! For more delicious steak recipes try skillet garlic butter herb steak and potatoes, garlic butter and herb steak bites, or cube steaks with mushroom gravy!

Amazingly Delicious Skillet Salisbury Steak

Skillet Salisbury steak is a one of a kind meal. I have had to get creative with meals lately because my family is so busy. I’m always looking for recipes that are easy and require little clean up. This skillet Salisbury steak is that and more! Tender steaks drowning in a rich brown mushroom and onion gravy. It’s ready in just 30 minutes and is sure to please the entire family! You’ll want to make it again and again.

The delicious meat patties get those nice crisp pan-seared edges but are so tender on the inside. Honestly though, my favorite part is the rich brown gravy. It’s so flavorful and perfect for topping some mashed potatoes with! Since this recipe only takes 30 minutes to make, you’ll want to pair it with these Instant Pot mashed potatoes. They’re ready in 15 minutes and complete the meal so well!

What is the Difference Between Salisbury Steak and Hamburger Steak?

A Salisbury steak contains more fillers such as breadcrumbs, sauces, onions and an egg whereas a hamburger steak only contains salt and pepper. They are very similar and may not have a difference at all depending on the recipe itself. A Salisbury steak can be served on its own or with other sides to make it a meal. They are very similar and both commonly served with a gravy mixture.

Ingredients You’ll Need

You really don’t need a lot to put these skillet Salisbury steaks together. They’re so simple but packed with flavor! The full list of ingredients with measurements can be found in the recipe card below.
- Ground Beef: To form the Salisbury steaks with. You can also use ground turkey if you want a leaner option.
- Breadcrumbs: I love adding breadcrumbs to the steaks because it gives them the best texture!
- Ketchup: Adds flavor and moisture to the patty mixture.
- Worcestershire Sauce: Enhances the meaty, savory flavor of the steaks.
- Mustard Powder: For a hint of tangy flavor!
- Egg: Helps to bind all of the ingredients together.
- Salt and Pepper: Add an extra layer of seasoning. You can also use seasoning salt.
- Butter: For cooking the patties in. It also infuses them with flavor.
Mushroom Gravy
- Olive Oil: You will use this to cook the mushrooms and sliced onion in.
- Mushrooms: Regular brown mushrooms work great!
- Large Onion: Sliced onion infuses this dish with so much savory flavor. If you don’t want the flavor to be too overpowering, go for a sweet onion.
- Beef Broth: Acts as the base of the gravy.
- Ketchup: Adds extra flavor and substance to the gravy.
- Worcestershire Sauce: Adds an extra pop of tangy, savory flavor!
- Cornstarch: Thickens up the gravy. You can also use flour as a substitute.
- Water: Use to adjust the consistency.
How to Make Skillet Salisbury Steak

This is a knockout dinner that whips up in no time at all! It’s perfect for busy weekdays when you’re craving something hearty. Here’s how to get your skillet Salisbury steaks tasting absolutely delicious!
1. Shape Patties: In a medium-sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, and salt and pepper. Mix with your hands until just combined and then shape into 4 oval patties.
2. Cook in Butter: Heat the butter in a medium-sized skillet over medium high heat. Add the patties and then cook until the sides are slightly crisp and cooked throughout. Remove and then set aside on a plate.
3. Sauté Vegetables: Add the olive oil to the pan with the mushrooms and onion and cook until tender. Then set aside on a plate.
4. To Make the Gravy: Add the beef broth, ketchup, and worcestershire sauce to the skillet. Then in a small bowl, add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and then add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Then salt and pepper to taste. Serve over mashed potatoes and peas and then garnish your Salisbury steaks with fresh parsley if desired.
Can You Bake Salisbury Steak?

Yes! Combine all of the ingredients for the Salisbury steak. Then place the steak patties in an oven safe pan or skillet. Pour the gravy over the top of the steaks. If you would like to roast your vegetables at the same time, add them into the pan with the steak and gravy. Cover and bake at 350 degrees Fahrenheit for 30 to 35 minutes or until the meat is no longer pink.

What to Serve with Salisbury Steaks

I love to serve Salisbury steak with potatoes, noodles or even rice. To make this into a great family meal, add in some vegetables like green beans, peas, roasted cauliflower, or carrots to bring in some color and extra flavor. Mashed potatoes are also a must! Here are a few of my favorite recipes on the blog.
Storing Leftovers

Store your leftover Salisbury steaks for a quick and easy lunch. It’s so easy to warm them up and they taste just as good as when you made them!

In the Refrigerator: Store for 2-3 days in an airtight container.

Reheating: I always like to reheat leftover Salisbury steaks in a skillet over medium heat. If you need to add moisture back to the patties or gravy, add a splash of beef broth. You can also reheat your steaks in the microwave with 1 minute cooking intervals.
More Quick and Easy Beef Dinners

Looking for more hearty, satisfying meals that don’t take hours to prepare? I’ve got you covered! Here are a few quick and easy steak dinners that will have the whole family raving. Most of them come together in 30 minutes or less!
In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, and salt and pepper. Mix with your hands until just combined and shape into 4 oval patties.

Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.

Add the olive oil to the pan with the mushrooms and onion and cook until tender. Set aside on a plate.

To make the gravy: Add the beef broth, ketchup, worchestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

Originally posted January 26, 2019
Updated January 13, 2023

Serves: 4

Calories493kcal (25%)Carbohydrates20g (7%)Protein26g (52%)Fat34g (52%)Saturated Fat13g (65%)Polyunsaturated Fat2gMonounsaturated Fat15gTrans Fat2gCholesterol136mg (45%)Sodium1098mg (46%)Potassium714mg (20%)Fiber1g (4%)Sugar6g (7%)Vitamin A322IU (6%)Vitamin C3mg (4%)Calcium81mg (8%)Iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American

Keyword mushroom gravy, salisbury steak recipe, Skillet Salisbury Steak, skillet salisbury steak recipe
January 13, 2023
Honey Garlic Butter Scallops
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Honey Garlic Butter Scallops are pan seared and then coated in the most amazing honey garlic butter sauce. This meal is so quick and easy that you will make it again and again!

If you looking for more amazing scallop recipes, be sure to check out these Pan Seared Scallops with a Lemon Caper Sauce, and these Garlic Butter Herb Scallops! I make these Amazing Creamy Tuscan Garlic Scallops, and they always please a crowd.

Honey Garlic Butter Scallops

Honey garlic butter scallops are a total game-changer! I made a shrimp recipe that had this same marinade on top of it (sticky honey garlic butter shrimp) and I thought the only thing that could top that recipe would be to put the marinade on scallops. It was seriously one of the best dishes I have ever had. My whole family agreed! It was a total hit, and I can’t wait to make it again.

I like to eat my scallops with a side of rice, and I always make this easy instant pot rice recipe. They go so perfectly together! I also can’t resist perfectly cooked air fryer broccoli. With that honey garlic marinade on top of all of it, it’s the perfect dish!

Ingredients

I think you are going to love the ingredients in these honey garlic butter scallops! They are simple and fresh, and really make a flavor combination that even the pickiest eater will love. They are sweet and savory, soft and delicious. You can find the full measurements below in the recipe card.
- Honey: This is key, this is what makes them all sticky and golden. They are absolutely delicious with a caramelized outside!
- Soy Sauce: Soy sauce adds a lot of flavor that balances out the sweetness of the honey.
- Garlic: Garlic is the perfect ingredient to tie all of the flavors together in this dish. It’s savory and a little sweet, and full of amazing flavor.
- Lemon Juice: I love to add a little lemon juice to brighten the dish up and help all of the ingredients shine.
- Scallops: Choosing the right scallops is key. You want to find some that are firm and dry, and when you press on them it should feel like a pork chop. Definitely don’t get a shiny or soft one, they will not be as good.
- Butter: I like to cook my scallops in butter. I just think it tastes the best!
- Green Onion: Garnish your scallops with some green onions after they are done cooking. It adds a pop of fresh flavor!
Honey Garlic Butter Scallops Recipe

Honey garlic butter scallops are something you don’t want to overcook! But they aren’t hard to make, so there’s no reason to be nervous. When they are cooked perfectly, they are absolutely delish! I swear there is nothing better than a perfectly cooked scallop.
1. Marinate: In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
2. Sear and Garnish: In a medium sized skillet add the butter. Then add the scallops and set aside the marinade. Season with salt and pepper. Then turn the heat to medium high. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Then add the reserved marinade and pour over the scallops. Cook until the sauce starts to thicken and coats the scallops. Garnish with green onions.
Tips for Making Scallops

If you have never made scallops before, this honey garlic butter scallop recipe is for you! It’s a great way to get lots of flavor into the scallops. It’s sure to be a hit at your house.

Searing Scallops: Scallops are really delicate meat. They get rubbery if you cook them for too long. The key to a perfectly cooked scallop is to not move them around in the pan. You should put them in a hot pan, and they only take a few minutes to cook. You want them to be golden brown but not overdone. Trust me, an overcooked scallop is a huge disappointment. So trust your gut!

Honey Garlic Butter Marinade: I like to add sesame seeds to my marinade because it pairs perfectly with soy sauce. You can add any other ingredients you like! I love how you get to turn the marinade into a delicious sticky sauce. It’s so good poured over the top of the rice and veggies too.

Best Pan to Use: If you have a cast iron skillet, this is the time to use it. They retain heat really well and they preheat great. You can use any pan, but it’s best to use a heavy-bottomed one if you don’t have a cast iron. Make sure the butter is hot before adding the scallops.
Storing Leftovers

Honey garlic butter scallops make great leftovers! The hardest part is actually reheating them without overcooking them. I like to melt some butter in a pan and then slowly reheat in a pan for 1-2 minutes. Then cover the pan with foil and let it rest for a few more minutes. They won’t be rubbery!

In the Refrigerator: You can store your scallops in an airtight container in the refrigerator for up to 4 days.
Other Scallop Recipes

Once you try this scallop recipe, you are going to want to try these others! Scallops are so tasty, and they aren’t hard to make at home. You are going to get the hang of cooking them right away. There are so many delicious ways to cook scallops, you are going to love all of these recipes.
In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the scallops and let marinate for 30 minutes.

In a medium sized skillet at the butter. Add the scallops and set aside the marinade. Season with salt and pepper. Turn the heat to medium high. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Add the reserved marinade to the skillet. Cook until the sauce starts to thicken and add scallops back in to coat. Garnish with green onions.

Originally Posted September 16, 2018
Updated January 12, 2023

Serves: 4

Calories153kcal (8%)Carbohydrates29g (10%)Protein1g (2%)Fat5g (8%)Saturated Fat3g (15%)Cholesterol12mg (4%)Sodium690mg (29%)Potassium49mg (1%)Fiber1g (4%)Sugar28g (31%)Vitamin A140IU (3%)Vitamin C0.7mg (1%)Calcium8mg (1%)Iron0.4mg (2%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American

Keyword honey garlic butter scallops, Scallops
January 12, 2023
Sizzling Chicken Fajitas
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These Chicken Fajitas are served sizzling hot with all of your favorite toppings. This meal needs just one pot and is ready in under 30 minutes. It’s flavorful and always a crowd-pleaser!

I love everything about a fajita! It’s meat and veggies seasoned to perfection and served piping hot. They always hit the spot! I have a quite a few fajita recipes that you are absolutely going to love. You have to start with the classic Grilled Steak Fajitas, and then branch out and try some Air Fryer Fajitas, and these super fun and easy Steak Fajita Roll Ups!

Chicken Fajitas

These chicken fajitas taste just like your favorite Mexican restaurant! They are sizzling hot with all of the amazing flavors of perfectly seasoned chicken, bell peppers, and onions. I know I love ordering them when we eat out, and now you can have the same great meal at home!

Serve these fajitas up with a side of Mexican rice and refried beans to get the full experience. While you’re at it, you could make some pico de gallo too, because a fresh salsa on top always hits the spot! My family loves to have sour cream and cilantro handy too, but it’s up to you how you want to serve your fajitas. You can make then any way you like them, just make sure to make extra because they will disappear fast!

Ingredients

The ingredients for chicken fajitas are really straightforward! Super simple to pick up from the grocery store and you will have a delicious meal ready in under 30 minutes. I like the fact that the chicken is cut up into small pieces which makes everything cook faster. This is a simple and easy meal! You can find the full measurements below in the recipe card.

Sizzling Chicken Fajita
- Olive Oil: I like to use olive oil to cook my ingredients because I love the flavor and it’s a healthy oil choice. You could use vegetable oil, or whatever oil you wanted.
- Chicken: You will need 3 lbs of chicken breast or thigh. I like to cut them up into pieces that are the perfect size for one bite. If they are too big they will be harder to eat out of the tortilla.
- Fajita Seasoning: I really love to make my own blend of fajita seasoning because it’s so fresh and delicious that way. It’s a mix of spices you probably already have in your pantry, and it’s totally worth making.
- Bell Peppers: I like to buy a variety of red, green, and yellow bell peppers. They all taste delicious and make the dish look really inviting.
- Onions: Sauteed onions are the best in fajitas! They add tons of flavor and extra texture. They also add a lot of flavor to the chicken.
For Serving
- Flour Tortillas: Flour tortillas are the best for chicken fajitas if you ask me! I like to make my own tortillas when I have the time. You can also buy them from the store.
- Avocado: Fresh avocado sliced on top of a fajita is seriously a game-changer! Once you try it you’ll never go back.
- Limes: I love to serve lime wedges to squeeze on top. It’s the perfect way to brighten up the dish and it helps to bring out all of the amazing flavors.
- Cilantro: Fresh cilantro on top is optional. I know it’s not for everyone! For those of you who like it, feel free to use some on top after you finish assembling your fajita.
Chicken Fajita Recipe

There’s nothing to these sizzling chicken fajitas! It’s as easy as cooking your ingredients in a skillet, and serving up some delicious fajitas. I’ve listed other ingredients you might want to include like lime, tortillas, and cilantro. You can serve them with whatever your heart desires!
1. Cook Chicken: In a large skillet over medium high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.
2. Cook Vegetables: Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until heated through.
3. Enjoy: Serve in tortillas and use desired toppings.
What to Serve Sizzling Chicken Fajitas With

I cook for my kids who are older now and want at least 3 fajitas each! I like to load up their plates with other delicious sides so that we don’t go through ten pounds of chicken in one sitting! Here are a few ideas for what you can cook up with your sizzling chicken fajitas.

Rice: Whether you like it stuffed inside your fajita or in between bites, rice is a must at our house! I really like to make cilantro lime rice because it goes perfectly with everything in the fajita.

Beans: Beans are a great way to get full without eating tons of meat. They are perfect refried or whole straight from the can if that’s all you have time for. Kidney beans and pinto beans are a great choice, but you know your family best. Just serve what they want to eat!

Fresh Salsa: Fresh salsa adds SO much flavor to fajitas! Not to mention a little kick if you like that sort of thing! This blender salsa is a great recipe to whip up when you want homemade salsa in no time.

Cheese Dip: I am in love with chips and dip! Another easy way to add variety to your meal, and make it feel like a full restaurant experience is to serve a cheese dip! Queso blanco and my chili queso are probably the most requested!
Storing Leftovers

It is easiest to store your leftovers in groups. I like to store any fresh toppings together, and then store the fajita mix on its own. Keep the tortillas in their package and you have a meal ready to whip up again in minutes!

In the Refrigerator: Store your leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days.
Other Fajita Recipes to Try

It’s no secret I love Mexican food! The flavor is off the charts and they are always a crowd pleaser. My kids will eat anything, so it is a frequent in my house. I have tested a lot of recipes over the years, and these are my hands down favorite fajita recipes that you have to try next!
For Serving:

In a large skillet over medium high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.

Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until heated through.

Serve in tortillas and use desired toppings.

Serves: 4

Calories214kcal (11%)Carbohydrates8g (3%)Protein11g (22%)Fat15g (23%)Saturated Fat3g (15%)Polyunsaturated Fat3gMonounsaturated Fat9gTrans Fat0.1gCholesterol41mg (14%)Sodium63mg (3%)Potassium331mg (9%)Fiber2g (8%)Sugar5g (6%)Vitamin A2895IU (58%)Vitamin C117mg (142%)Calcium19mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine Mexican

Keyword chicken, fajitas, fajitas
January 11, 2023
Easy Keto Pancakes
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Sweet, fluffy, and keto-friendly! These delicious keto pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don’t want to mess up your macros.

Even if you’re on a low-carb diet, you don’t have to sacrifice flavor and satisfying meals! Try this keto pizza or mac and cheese next! These keto brownies and keto ice cream are also great options if you’re craving something sweet.

Quick and Easy Keto Pancakes

I was hesitant at first when everyone around me started eating a keto-friendly diet, but then when I saw how great they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to give up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can also be made keto-friendly! (I’m looking at you, pizza and breadsticks!) These easy keto pancakes are so light and fluffy with a hint of sweetness. They’re up there with my all-time favorite pancake recipe!

The slightly sweet flavor allows you to skip the syrup and enjoy them just as they are or with nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity. They really are so good on their own! Pair them with some bacon and scrambled eggs for some added protein and you have the best breakfast to start your day with! This keto pancake recipe is one you’ll one to come back to again and again. It tastes like a cheat day without the carbs!

What Are Keto Pancakes Made Of?

You may need to shop for a few of these ingredients, but they’re great for having on hand when you’re on a low-carb diet. Almond flour is a must! You can use it for all sorts of recipes, from pie crusts to brownies to homemade bread! Looking for measurements? They can all be found in the recipe card below.
- Almond Flour: This gives the keto pancakes structure. Almond flour is low in carbs while also being packed with healthy fats.
- Coconut Flour: Coconut flour is another great flour to use for ketogenic diets! It’s low-carb but packed with healthy fats.
- Stevia: To sweeten up your pancakes while keeping carbs low. You can also use monk fruit sweetener!
- Baking Powder: This is a must-add for light and fluffy pancakes. Almond flour can tend to be on the denser side, so you’ll want to make sure you add a rising agent to mimic the light texture that regular flour would give you.
- Salt: Keeps your pancakes from tasting bland.
- Eggs: Help bind everything together!
- Almond Milk: Any non-dairy and low-carb milk will work. I would advise staying away from oat milk here, though, it’s naturally high in carbs. You can also use a protein enriched skim milk like Fairlife to achieve a similar result.
- Oil: Use your favorite cooking oil here! It will make your keto pancakes moist and soft.
- Vanilla Extract: For a touch of sweet flavor.
How to Make the BEST Keto Pancakes

These fluffy keto pancakes are some of the easiest pancakes to prepare. They take no time at all to whip up! Not only do they taste like old-fashioned pancakes, but they come together like them too.
1. Mix Dry Ingredients: In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.
2. Mix Wet Ingredients and Combine: Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).
3. Adjust Consistency: If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.
4. Cook: Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.
5. Serve: Top keto pancakes with berries, butter, or sugar-free syrup and enjoy!
Why Did My Pancakes Fall Apart?

Since almond flour is denser than regular flour, it needs a little more TLC when you’re using it to make pancakes with. If at first you don’t succeed, try again! First, make sure you wait until your pancake is bubbling before you flip it, and second, be sure you add your eggs and oil. These will both help to bind all of the ingredients together. Adding extra fats like butter or cream cheese will also help.

Can You Make the Pancake Batter Ahead?

Yes! It makes preparing breakfast so easy. It’s great for busy mornings! In order to prepare the batter, whisk the flours, stevia, baking powder, and salt together. You can then store this keto pancake mix directly in your pantry and just add the milk, oil, and vanilla when you’re ready to make your keto pancakes. You can also mix the full pancake batter recipe together and store it in an airtight container in the refrigerator.
How to Store Keto Pancakes

Once you make a batch of these delicious keto pancakes, they can easily be stored for later. Place them in an airtight container in the fridge for up to a week. This is a great way to meal plan for a yummy breakfast treat throughout the week.

In the Refrigerator: Store keto pancakes in an airtight container for up to 1 week.

Can I Freeze Keto Pancakes?

Yes! These keto pancakes are a delicious way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks in a freezer bag.
More Healthy and Delicious Pancake Recipes

Here are a few more tasty pancake recipes to fit into your diet! Whether you’re wanting something low calorie, protein-packed, or full of fiber, these check all the boxes! They’re soft, tender, and perfect for adding all of your favorite toppings to! Looking for more recipes to get your day started off right? Find my full list of breakfast recipes here.
In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.

Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).

If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.

Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.

Originally posted January 31, 2020
Updated January 10, 2023

Serves: 12

Serving1pancakeCalories247kcal (12%)Carbohydrates7g (2%)Protein8g (16%)Fat22g (34%)Saturated Fat3g (15%)Cholesterol88mg (29%)Sodium160mg (7%)Potassium100mg (3%)Fiber4g (16%)Sugar1g (1%)Vitamin A128IU (3%)Calcium98mg (10%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast

Cuisine American

Keyword almond flour pancake recipe, keto, keto pancake recipe, keto pancakes, pancakes
January 10, 2023
Melt in Your Mouth Pot Roast Recipe
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Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking.

Nothing completes a Sunday pot roast like a fresh chopped salad and some homemade rolls. These perfect soft and buttery rolls or copycat Texas Roadhouse rolls should do the trick!

Melt in Your Mouth Pot Roast

Not only is this melt in your mouth pot roast a quintessential Sunday meal, it’s also perfect for company or a special occasion! It’s just so easy. Prep it, throw it all together and at the end of the day you have a perfect sit-down dinner hearty enough to satisfy any appetite. Generously seasoned meat, coupled with onions and vegetables surrounded by a savory broth is just so heavenly.

One of the best things about this roast is that it’s almost better the next day. It’s perfect for leftovers or to use for sandwiches, tacos or other hearty roast meals. It’s one of those dishes that you make once and can usually use at least twice. Perfect a hectic work week, and the whole family loves it! Win win! Pair it with these Instant Pot mashed potatoes for a quick and easy dinner the family will go crazy over.

Pot Roast Ingredients

I’ve given you three ways to cook the roast but the ingredients are all the same. It’s one of those hearty meals that brings everyone together around the table for good conversation and great memories. Exact measurements can be found below in the recipe card.
- Olive Oil: You can use canola oil, but I like the extra bit of flavor the olive oil adds.
- Chuck Roast: You’ll need a 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor.
- Salt and Pepper: This is for generously seasoning the roast before searing.
- Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots.
- Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes.
- Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not overpower.
- Beef Broth: Make your own or buy prepackaged beef broth.
- Red Wine: The alcohol will cook off and you’re left with flavor and tenderness. You can also substitute this with apple juice, cranberry juice or more beef broth.
- Worcestershire Sauce: Boosts and intensifies the meaty flavor.
- Garlic: Use fresh minced garlic for the best taste.
- Onion and Garlic Powder: Adds the best savory flavor!
- Salt and Pepper: This is to add to the sauce.
How to Make the Most Tender Roast

The wonderful thing about this pot roast recipe is that you can make it three different ways and end up with the same result any way you make it. The way of putting it together is the same for all three methods. So whether you use a slow cooker, pressure cooker, or the oven, it will always be fall-apart tender.
1. Sear: For the oven and slow cooker, heat the oil over medium high heat in a cast iron skillet or heavy frying pan. Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust. If using an Instant Pot use the sauté button. Wait until it says “hot” before adding the oil and once it smokes sear the roast on all sides. Then remove the roast from the instant pot.
2. Assemble: In the slow cooker, instant pot or a large casserole dish place the carrots, potatoes and onions into the bottom. Next place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
3. Cook: In the slow cooker, cook pot roast on low for 10 hours or till tender. In the Instant Pot cook on high for 60 minutes and natural release. For the oven, cover tightly with foil or a fitted oven safe lid and cook at 425 for ONLY 30 minutes then turn the oven down to 300 for 4-5 hours.
Tips for the Best Pot Roast

Here are a few extra tips to make your pot roast the talk of the neighborhood! This homemade pot roast is so tender and delicious, it may just be your new Sunday tradition!

It’s All About the Beef: For that super tender pot roast it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck roast is the ideal cut, but Brisket is another heavily marbled meat. Bottom or top round roasts are leaner and won’t be as tender.

Sear: Don’t skip this essential step. Searing the meat at a high temperature brings out the most flavor in the meat by caramelizing the natural sugars and brings out the savory flavor of the beef with it’s rich brown crust. It will also seal in those amazing juices. Make sure your pan is HOT. If your pan isn’t hot enough you will steam the meat which can actually make it tough.

Simplify: You can make the morning prep faster for yourself by prepping the veggies the night before. Place in a sealed container or bag in the fridge till morning.

Size: Size of meat and vegetables matter. If your roast is too large for your pan, pot or cooker you can cut it down to fit. Sear the cut pieces individually before adding them. Cut all the veggies to roughly the same size for even cooking. Chunk your onions don’t finely chop them. I find they give off more flavor and don’t turn to mush.

Low and Slow: To achieve the perfect tenderness it is always best to cook your roasts long and low. It will yield the best flavor and texture.
Storing and Freezing

Pot roast makes the BEST leftovers. You’re going to love having them on hand to heat up and enjoy throughout the week!

In the Refrigerator: Cool the roast and vegetables and store in an airtight container for up to 4 days.

In the Freezer: Freeze the pot roast in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in a pan on the stove in it’s sauce or microwave.
More Amazing Beef Recipes

Beef is so tasty, hearty, and versatile. You’ll have to try out these other delicious recipes! They’re perfect for this chilly weather and will warm you up from the inside out. Find my full list of beef recipes here!
To make in the slow cooker:

In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.

In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.

Cook on low for 10 hours or until tender.

To make in the Instant Pot:

Press the sauté button on the instant pot and wait for it to say “HOT”. Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn’t fit. Working in batches, sear on each side for 2-3 minutes.

Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.

Cook on high pressure for 60 minutes and then do a natural release.

To roast in the oven:

Preheat oven to 425 degrees. In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.

In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.

Originally posted September 20, 2020
Updated on January 9, 2023

Serves: 6

Calories566kcal (28%)Carbohydrates22g (7%)Protein47g (94%)Fat31g (48%)Saturated Fat12g (60%)Cholesterol156mg (52%)Sodium987mg (41%)Potassium1377mg (39%)Fiber3g (12%)Sugar4g (4%)Vitamin A6823IU (136%)Vitamin C20mg (24%)Calcium82mg (8%)Iron6mg (33%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American

Keyword pot roast, pot roast recipe
January 9, 2023
Healthy Dinner Recipe Roundup

Slow Cooker Greek Chicken Gyros with Tzatziki

Easy to make chicken gyros that only take minutes to throw into the slow cooker! They are light and delicious and packed with delicious flavor!

Ingredients: boneless skinless chicken breast, onion, garlic, dried oregano leaves, salt, pepper, olive oil, red wine vinegar, Juice of ½ medium lemon, water, plain greek yogurt, cucumber, garlic, white wine vinegar, dried dill weed, dried oregano leaves, Salt and pepper, Juice of ½ medium lemon, extra-virgin olive oil, warm pita bread, red onion, red pepper, romaine lettuce, cucumber, sliced tomatoes

January 9, 2023
Fall off the Bone Slow Cooker Short Ribs
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Fall-off-the-bone slow cooker short ribs are a perfectly hearty and savory dinner! This is the best way to cook succulent beef and fork-tender carrots that are emerged in a delicious sauce that is full of flavor.

Serve this with a side of my Dad’s famous mashed potatoes, delicious mashed cauliflower, or this incredible rice. You can serve the meat and sauce on top of the sides to help soak up all the yummy goodness of this meal. I also love to enjoy this meat with fork-tender vegetables.

Slow Cooker Short Ribs

Slow cooker short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They include a short portion of the rib bone, thus the name short rib. Once this meat cooks all day in the slow cooker it becomes fork-tender and is amazing. Your whole family will love this delicious and flavorful dish because the meat melts in your mouth!

This is why beef short ribs were meant for long, slow braising at low heat. The longer you cook them then the better they become. If you cook this type of beef fast then it will remain tough. Cooking them in the slow cooker is the best way to get them to the perfect level of fall-off-the-bone doneness. After cooking away for hours in your crockpot, short ribs turn from tough to melt-in-your-mouth tender. They’re a perfect winter meal. Add my perfectly sauteed Brussels sprouts and some yummy rolls! I also love to serve this with this strawberry pretzel salad and it’s a perfect Sunday meal.

Slow Cooker Beef Short Ribs Ingredients

It only takes a handful of ingredients to make this meal full of flavor! The sauce is the best part of this recipe. You are going to love how juicy and tender this dish is. My husband requests this all time, and I love to make it because it is so easy.
- Beef Short Ribs: 8-10 should fit nicely in your slow cooker
- Salt and Pepper: Season to taste.
- Olive Oil: For searing.
- Carrots: Use large carrots, not baby carrots. Large carrots have more flavor
- Beef Broth: To have an excellent beefy flavor don’t substitute for other broth.
- Garlic: 3 cloves sounds like a lot but trust me it’s needed.
- Tomato Paste: Imparts strong flavor without the extra water.
- Worcestershire Sauce: Gives immense flavor
- Italian Seasoning: One of my all-time favorite spice combinations, it’s so good!
Cooking Beef Short Ribs

This recipe only takes a few minutes to put together then let the slow cooker do all the work! You will love how easy this slow cooker short rib recipe is. It’s a great meal to make in the morning then it’s ready when it’s time to eat dinner. It doesn’t get any easier!
1. Sear: Salt and pepper the short ribs then sear in a skillet over medium-high heat. Make sure to do all sides. When they have a nice golden crust on all sides place in the slow cooker and add the carrots on top.
2. Sauce: In a small bowl whisk the beef broth, garlic, tomato paste, worcestershire and italian seasoning. Pour the sauce over the ribs
3. Cook: For best results cook on low for 8-10 hours.
Tips for the Best Short Ribs

The trick to slow cooker short ribs is cooking them long enough to create tender meat. Here are my tips and tricks for getting your short ribs to be the best you’ve ever made! Follow my tips below and let’s get cooking.

Ribs: You can use short ribs with the bone in or without. Either will be amazing

Veggies: You can add onion and celery along with the meat.

Searing: You may be tempted to skip the searing step but make sure you don’t! It caramelizes the surface of the meat enhancing the flavor. So good! Worth the extra time.

Cooking Time: If your short ribs turn out tough, that means that they didn’t cook long enough. Long and slow is key and they need to reach an internal temperature of 180-205 degrees Fahrenheit. This is when the heat is able to break down the connective tissue which makes them tough.
How to Make Gravy

The sauce will create a mouth-watering gravy you don’t want to skip. You already have all the drippings from the slow cooker short ribs, so make a delicious gravy to go on top of everything. It’s the dish that keeps on giving!

Cool: After the meat has cooled for about 15 minutes in the juices then remove the meat and cover.

Drain: Let the drippings cool for another 5 minutes until the fat rises. Spoon the fat off of the liquid and discard.

Boil: Turn the slow cooker on high or you can use a saucepan on the stove over high heat. Pour in the drippings.

Thicken: Mix 2 tablespoons of cornstarch and ¼ cup cold water together. Pour into the drippings and constantly then stir until nice and thick.
Storing Leftover Short Ribs

Store leftover slow cooker short ribs for lunch the next day. Your family will fight over it! It warms up great. I hope you do have leftovers because they are even better the next day.

In the Refrigerator: Cool leftovers to room temperature before sealing them in an airtight container. Store in the fridge for up to 4 days.

In the Freezer: Place the cooled leftovers in an airtight container or freezer Ziploc bag. Seal tightly and freeze for up to 3 months.
More Beef Recipes You Will Love

I love a good beef recipe that is both easy to make and that my family will love! Beef is so versatile. There are so many different flavors that pair well with beef. I enjoy the many cuisines that use beef and I know you will too. You’re definitely going to want to try all of these recipes!
Salt and pepper the beef short ribs. Heat a large skillet with the olive oil over medium high heat. Add the short ribs and sear each side for 1-2 minutes or until they have a golden brown crust. Remove from skillet and add to the slow cooker and add the carrots on top.

In a small bowl whisk the beef broth, garlic, tomato paste, Worcestershire sauce and Italian seasoning. Add to the slow cooker.

Cook on low for 8-9 hours or high 4-5 hours.

Serves: 6

Calories66kcal (3%)Carbohydrates9g (3%)Protein2g (4%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol1mgSodium306mg (13%)Potassium363mg (10%)Fiber2g (8%)Sugar5g (6%)Vitamin A10204IU (204%)Vitamin C7mg (8%)Calcium45mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American

Keyword short ribs, slow cooker short ribs
January 7, 2023
Easy Shrimp Tacos
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These easy shrimp tacos are the perfect simple dinner for busy weeknights! Plump, juicy shrimp are cooked in a flavorful spice blend then wrapped in warm flour tortillas and piled high with your favorite toppings.

If you’re as much of a taco fiend as I am, you may also like these baja fish tacos, spicy blackened salmon tacos, or carne asada tacos if you’re feeling something meaty!

Easy Shrimp Tacos Recipe

Happy Friday! I’m here to bring you another easy and delicious dinner that’s a great timesaver for busy families! I love tacos. You just can’t go wrong with them! Everyone will be happy because they can choose their own toppings, and they’re fun to eat as well. Serve them up with some Mexican rice and refried beans for an unrivaled Taco Tuesday! Let’s talk about these shrimp tacos, though.

This is the BEST taco recipe for all of the seafood lovers in your family. Plump shrimp is cooked with onion, garlic, and warm spices. The flavor just gets seared right in! From there, you just have to add it to a warm flour or corn tortilla, add your favorite toppings, and voila! A dinner worthy of a chef’s kiss. Sorry for the newfound shrimp taco addiction you’re about to have.

Ingredients You Will Need

As long as you’ve got the shrimp on hand, chances are you will have all the seasonings and spices needed to cook up these tasty tacos. As simple as these ingredients may be, the flavor is anything but! You may want to make extras, seconds and thirds are a common occurrence with my family. Check out the recipe card below for exact measurements!
- Shrimp: I used peeled, medium-sized shrimp. If using frozen shrimp, make sure it’s thawed before cooking.
- Olive Oil: This is for cooking the shrimp in. Feel free to use your favorite cooking oil here!
- Seasonings and Spices: I toss the shrimp in a mix of garlic powder, onion powder, smoked paprika, ground cumin, and chili powder. This is one of my favorite blends because the flavor is warm and savory with the best hint of spice!
- Flour Tortillas: I like using medium-sized tortillas because they’re big enough to hold all of the shrimp and toppings while also being easy to hold. You can use premade tortillas or also make your own using my easy recipe here!
- Toppings: (Optional) Use your favorite! I usually go for a mix of sliced avocado, sour cream, salsa, and shredded cabbage, as well as pico de gallo, red onions, and fresh cilantro. For a little extra flavor, drizzle this homemade cilantro ranch sauce on top!
What Size Shrimp Do I Need?

I typically use 31- 40/pound count frozen raw shrimp. You can use smaller or larger shrimp if you wish, you may just need to adjust the cooking time as needed.

How to Make the Best Shrimp Tacos

Because these shrimp tacos are so easy to make, you’ll want to skip the takeout! They only take 30 minutes to whip up! This easy shrimp tacos recipe is the best for busy weeknights. This Instant Pot salsa verde chicken tacos recipe is another great meal to make in a pinch.
1. Thaw and Peel Shrimp: Prep your shrimp. If frozen, run them under cool water until thawed. Then peel them and remove the tails.
2. Prepare Toppings: Meanwhile, prep your toppings.
3. Toss in Seasonings, Cook Shrimp: Add the shrimp to a skillet along with the olive oil and spices. Then cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).
4. Assemble and Serve: Assemble tacos as desired and serve immediately.
Tips for Making the Best Shrimp Tacos

These are just a few extra ways to customize and perfect your shrimp tacos. You’re going to love them! This is one of my go-to dinner recipes. It will make even the pickiest eaters into seafood lovers.

Add Spice: Want to make spicy shrimp tacos? Add a ½ teaspoon of cayenne pepper!

Use Taco Seasoning: If you’re in a rush, feel free to use pre-made taco seasoning instead of the spices in the recipe card. Homemade taco seasoning is even better! I have a great recipe to make your own blend here.

Swap Out Tortillas: I used flour tortillas in this recipe, but you can also use corn tortillas if you prefer.

Warm Your Tortillas: To heat flour tortillas all at once, I like to wrap them in foil and place them in a 375F oven while I’m getting everything ready. It’s also easy to warm tortillas individually in the microwave (just put one on a plate) by heating it for 10-15 seconds.
Delicious Topping Ideas

Toppings are what make a good taco great! You really can’t go wrong. This is a great place to use leftovers in your fridge! Here are some ideas to get you started.

Shredded iceberg lettuce

Tomatoes

Your favorite salsa (mango salsa is one of my new favorites!)

Sour cream or plain Greek yogurt

Tex-Mex or Mexican cheese blend

Red onions or scallions

Avocado

Fresh lime juice

Chopped cilantro
Storing Leftovers

These amazing shrimp tacos are best eaten fresh, but can be stored in the fridge and enjoyed later as well. You’ll want to store shrimp, toppings, and tortillas separately.

Leftover Shrimp: Store leftover shrimp in an airtight container in the fridge for 3 days.

Storing Flour Tortillas: You can keep any leftover tortillas in a Ziploc bag for 2-3 days.
More Amazing Shrimp Recipes

Growing up, I wasn’t the biggest fan of shrimp. Looking back, I don’t know what was wrong with me! Shrimp is one of my proteins of choice now. It absorbs flavor so well and is amazingly delicious. For all of my seafood-loving readers out there, here are a few more must-try shrimp recipes! I know you’ll love them as much as I do.
Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails.

Meanwhile, prep your toppings.

Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).

Assemble tacos as desired and serve immediately.

Originally posted April 8, 2019
Updated January 6, 2023

Serves: 4

Calories219kcal (11%)Carbohydrates30g (10%)Protein5g (10%)Fat8g (12%)Saturated Fat2g (10%)Polyunsaturated Fat2gMonounsaturated Fat4gSodium447mg (19%)Potassium97mg (3%)Fiber2g (8%)Sugar2g (2%)Vitamin A200IU (4%)Vitamin C0.1mgCalcium93mg (9%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Mexican

Keyword Easy Shrimp Tacos, shrimp tacos recipe
January 6, 2023
Salami Pizza
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Salami Pizza is a quick and easy recipe that is sure to satisfy the whole family! A homemade pizza with all the flavor of your favorite pizzeria that is ready in just under 30 minutes, this salami pizza is definitely going to be one you come back to again and again.

It’s no secret I love pizza! It’s such a perfect combination of delicious and soft bread, a sweet and flavorful sauce, and then you get to add whatever toppings you like best. My family has always loved pizza. Which is why you will find us eating Skillet Pizza, or this super tasty BBQ Chicken Pizza, or the controversial classic Hawaiian (Pineapple) Pizza all the time.

Pizza with Salami

Salami pizza is just what it sounds like! It’s an incredible and simple twist on the classic pepperoni pizza, but instead you top it with salami. Salami is a lot like pepperoni because it is a cured meat. But salami is less peppery and more herby. It still has tons of flavor, but it has less of that heat afterwards and in my opinion it has more flavor. I love it so much!

Not that I have anything against a classic pepperoni pizza, I just feel like pepperoni is better in a pizza slider or a stromboli. And honestly, in a pinch, I’ve added it to a charcuterie board and people loved it! Pepperoni has long reigned queen of the pizza topping, but I think it’s time to switch it up and give something new a try. This recipe is better than Domino’s Salami pizza, I promise you won’t regret trying this recipe!

Ingredients

Like most pizza, this salami pizza is as good as your ingredients are! I always say that the better quality of the ingredients, the better the food. The sauce for the pizza is really easy to make at home, and I love making it because I feel like it always tastes better that way. The crust is another great thing to make at home. You can find the full ingredients listed in the recipe card.
- Pizza Dough: Pizza dough is so easy to make at home! I totally recommend it, and there are so many great recipes online. It’s a simple dough made of flour, water, salt, yeast, and olive oil. A lot of the time I will make whole wheat pizza dough which is really full of flavor.
- Marinara Sauce: Marinara sauce is something you can absolutely make at home. The best part about that is you can choose the quality of tomatoes, and add whatever herbs you like. Try it out, you will be amazed at how much you love it!
- Mozzarella Cheese: You will want to buy shredded cheese because it is going on top of the sauce.
- Salami: This is key to the pizza! It is so flavorful and those of you who don’t like pepperoni pizza, I think you are going to love salami! It’s usually made out of pork and so yummy.
- Dried Italian Seasoning: I like to make a fresh blend of Italian seasoning every couple months because the herbs are so much more fresh and they really do taste better. You can use a store bought blend, or blend your own!
- Parmesan Cheese: I really love to top my pizza with parmesan at the end, but that’s optional.
- Parsley: This fresh herb adds a lot of flavor and freshness to the pizza.
Salami Pizza Recipe

Ok, get ready for a super delicious dinner ready in under 30 minutes! If you have never made pizza at home, you are going to love the process! You don’t even have to have a pizza stone or a fancy oven to cook this salami pizza. You can use what you already have on hand.
1. Preheat Oven: Preheat oven to 425 degrees.
2. Roll Out Dough: On a lightly-floured surface, roll the dough into a large circle.
3. Add Cornmeal: Lightly sprinkle the cornmeal onto the bottom of your pizza pan and lay the dough on the pan.
4. Top Pizza: Spread pizza sauce evenly. Add the cheese and sliced salami.
5. Season and Bake: Sprinkle with Italian seasoning and bake for 12-14 minutes or until cheese is melted.
6. Garnish and Enjoy: Garnish with grated Parmesan and fresh parsley. Slice and enjoy!
Other Topping to Add

A pizza is just a blank canvas, and this Salami pizza is laying down a perfect foundation for you to spice it up however you like! I’m sure you’ve ordered pizza online before, and can see how many topping combinations you can add. Think of this recipe like that! Here are some suggestions if you can’t figure out what you would love on top of this pizza.

Additional Seasonings: Plain old salt and pepper can add a little extra flavor to the pizza. If you are making your own sauce, it’s best to add it in there. I love adding garlic, fresh basil, and fennel.

Add Veggies: I absolutely love a veggie loaded pizza. My favorites are mushrooms and red onions. You could also do artichoke hearts, olives, or pepperoncini (those count as a veggie right?!).

Add Meats: I don’t know about you, but my family loves a meat lovers pizza. They get full on less pizza, and they just ask for it more often than not. Great additions to this pizza are ham and sausage. They all taste great together and always satisfy a crowd.
Storing Leftovers

Storing leftover pizza is easy, and honestly who doesn’t love a good cold pizza the next day? Not everyone? Ok, well my family and I eat it warm or cold! Here’s how to store your leftovers.

In the Refrigerator: Store your leftover salami pizza in the refrigerator wrapped in plastic wrap or in an airtight container. It will stay fresh for about 4 days.
Add Some Sides!

Pizza is a meal all on it’s own, but if you are like my family you want something to dip it in or something to munch on in between. I usually end up making a salad or some other fun sides to go along with it. Here are some family favorites that I think you’ll love too!
Preheat oven to 425 degrees.

On a lightly-floured surface, roll the dough into a large circle.

Lightly sprinkle the cornmeal onto the bottom of your pizza pan and lay the dough on the pan.

Spread pizza sauce evenly. Add the cheese and sliced salami.

Sprinkle with Italian seasoning and bake for 12-14 minutes or until cheese is melted.

Garnish with grated Parmesan and fresh parsley. Slice and enjoy!

Serves: 8

Serving1sliceCalories301kcal (15%)Carbohydrates26g (9%)Protein15g (30%)Fat15g (23%)Saturated Fat7g (35%)Polyunsaturated Fat1gMonounsaturated Fat5gCholesterol40mg (13%)Sodium1110mg (46%)Potassium160mg (5%)Fiber1g (4%)Sugar4g (4%)Vitamin A266IU (5%)Vitamin C1mg (1%)Calcium156mg (16%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American

Keyword pizza, salami pizza
January 5, 2023
Steak Fajita Roll Ups
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Steak fajita roll ups are fun and festive for the whole family and look extra special sautéed with bright colored bell peppers and fresh asparagus seasoned with my homemade fajita seasoning then rolled up in the flank steak. This makes for a light and delicious dinner!

Steak fajitas are the perfect combination for a fun Mexican meal. These Amazing Steak Fajitas or these Grilled Steak Fajita Skewers with Avocado Chimichurri have the same homemade fajita seasoning that is mouth-watering, good! I also love this quick air fryer version of my Chicken Fajitas, it’s so quick and full of amazing flavor!

Steak Fajitas Roll Ups

Sizzle your way into this steak fajita recipe! These roll ups are just perfect for a light meal or a quick. I love how easily these are made and come together so quickly on a busy night. They seriously take less than 20 minutes! The best part is, you get SO much flavor packed in this meal without tortillas or even guacamole (although you can totally add those, they are amazing with this too!)

This recipe is so simple I wouldn’t be surprised if it became your new favorite! I added my favorite homemade fajita seasoning, which is super easy to whip up and is made from spices you probably already have in your pantry. You will use a flank steak, which is already thin but pounding it to be a bit thinner helps it cook evenly in the skillet. These fajita roll ups are the perfect dinner completing it with some white or Mexican Rice! Your family will absolutely love these and beg for more.

Ingredients

Steak fajita roll ups are so simple to make! With just a few ingredients, you can make a delicious, filling, and flavorful dish. This is a complete meal that your family is going to love! I would also recommend squeezing fresh lime juice over the top for the perfect finish! You can find the exact measurements below in the recipe card.
- Olive Oil: Heat the olive oil for the bell peppers, onions and asparagus to cook in.
- Red, Green and Yellow Bell Peppers: Slice the bell peppers thinly, then sauté and roll up in the flank steak.
- Onion: Thinly slice the onions to be sautéed with the bell peppers and added to the roll ups.
- Asparagus: Cut in half and use the top part of the asparagus when sautéing and putting them in the flank steak.
- Fajita Seasoning: My homemade fajita seasoning is the BEST and adds such a pop of flavor to these roll ups.
- Flank Steak: Pound the flank steak until it is thin, then cut into long thin strips for wrapping the vegetables in.
How to Make Steak Fajita Roll Ups

First, prepare and slice the vegetables then sauté them in a some oil. While they are sautéing prepare the flank steak by pounding and cutting in sections for the roll ups. Now stuff the flank steaks with the fajita vegetables and cook until the steak is cooked through. It is that simple and a light, easy dinner is on the table within minutes.
1. Sauté the Vegetables: In a large skillet on medium-high heat add the olive oil and place bell pepper strips, onion and asparagus inside. Add 1 tablespoon of fajita seasoning to the veggies. Sauté until almost tender. Remove from heat and set aside.
2. Prepare the Flank Steak: Pound the flank steak until ¼ inch thick. Slice in half lengthwise and divide equally. Add the vegetables into the center and roll up and secure with a toothpick.
3. Cook the Steak Roll Ups: Heat the skillet to medium-high heat. Season the steak roll ups with fajita seasoning mix. Add them into the skillet. Cook on each side for 2-3 minutes or until steak is cooked throughout.
How to Eat Steak Fajita Roll Ups

If this is your first time eating steak fajita roll ups, I have some tips! Honestly, I was a little hesitant at first trying to figure out the best way to eat them. I finally just grabbed one a took a bite out of it, oh my goodness amazing! I do have some tips for how to enjoy them in different ways that everyone loved!

Taco Style: Looking for something to hold onto while eating? Grab a corn tortilla and warm it up on a skillet with some oil. Then pop one of these roll ups in there with some fresh pico de gallo and you have the ultimate street food.

Grab a Fork and Knife: Keep it classy (and low carb) by eating it with a fork and knife! It’s really great and lower in carbs when eaten this way. You could also make a great cilantro ranch dressing to pour over the top to add more flavor to the mix.

Stuff a Burrito: One of my kids really wanted to make a burrito, so we grabbed our flour tortillas and made a few. Let me tell you, they were incredible! We added some rice and refried beans to make it official. It was such a hit!
Storing Leftovers

These steak fajita roll ups make really great leftovers! They are so flavorful the next day, I might even like them better. Here is how to store your leftover roll ups.

In the Refrigerator: You can store your roll ups in an airtight container in the refrigerator for up to 5 days.
Other Fajita Recipes to Try

I seriously love Mexican food! They are the boss of flavor and food combinations. I have never tried a dish I haven’t liked, but I think fajitas might be at the top of my list. You are going to love all of these recipes, you’ll just have to try them all!
In a large skillet on medium high heat add the olive oil and place bell peppers, onion and asparagus inside. Add 1 tablespoon fajita seasoning into the veggies. Sauté until almost tender. Remove from heat and set aside.

Pound the flank steak until ¼ inch thick. Slice in half lengthwise and divide equally. Add the vegetables into the center and roll up and secure with a toothpick.

Heat the skillet to medium high heat. Season the steak roll ups with fajita seasoning. Add them into the skillet. Cook on each side for 2-3 minutes or until steak is cooked throughout.

Originally posted March 8, 2020
Updated Jan 4, 2022

Serves: 8

Calories84kcal (4%)Carbohydrates3g (1%)Protein7g (14%)Fat5g (8%)Saturated Fat1g (5%)Cholesterol17mg (6%)Sodium17mg (1%)Potassium195mg (6%)Fiber1g (4%)Sugar1g (1%)Vitamin A566IU (11%)Vitamin C59mg (72%)Calcium11mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine Mexican

Keyword fajita, Fajita roll up
January 4, 2023