4 Easy Beef Dinner Recipes Ready in 30 Minutes or Less

Got the dinner time blues? We’ve all been there. But fear not! Try one of these easy beef recipes that clock in at under 30 minutes, perfect for the nights your family is craving something flavorful without the fuss.

Beef can be a valuable part of a balanced diet. Just one 3-ounce serving provides 10 essential nutrients your body needs, including about half your Daily Value for protein. This includes iron that helps your body use oxygen, choline that supports nervous system development and protein that helps preserve and build muscle. Plus, beef tastes great, too!

Beef and Asparagus Pasta Toss

Enjoy classic steakhouse flavors in pasta form! This quick and satisfying dinner features ground beef, asparagus and parmesan cheese tossed with bow tie pasta.

INGREDIENTS:

• 1 pound ground beef (93% lean or leaner)
• 3 cups uncooked bow tie pasta
• 1 pound fresh asparagus, cut into 1-inch pieces
• 1 tablespoon olive oil
• ¼ cup minced shallots (about 2 large shallots)
• 1 tablespoon minced garlic
• Salt and pepper, to taste
• ¼ cup shredded Parmesan cheese (optional garnish)

COOKING:

1. Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
3. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
4. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

Originally posted on Beef. It’s What’s for Dinner.

Cuban Crispy Shredded Beef

Give leftover pot roast new life with this Vaca Frita recipe. Shredded beef is sautéed with bell pepper, onion and lime juice. Try serving it with rice and black beans!

INGREDIENTS:

• 12 ounces shredded cooked beef chuck pot roast
• 1 cup sliced green bell pepper
• 1 cup sliced onion
• ¼ cup fresh lime juice
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• ½ teaspoon salt, divided
• ¼ teaspoon ground black pepper

To serve: hot cooked rice, black beans and lime wedges (optional)

COOKING:

1. Combine the beef chuck pot roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1½ hours.
2. Heat a large, nonstick skillet over medium-high heat until hot. Spread a third of the beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes.  Remove from skillet.  Repeat twice with remaining beef mixture.
3. Season beef with remaining ¼ teaspoon of salt. Serve with rice, black beans and lime wedges as desired.

AIR FRYER COOKING METHOD:

Recipe can be made in an 8-quart air fryer. Heat air fryer to 375°F. Follow step 1 as written. Spread a third of the beef mixture in thin layer in basket. Cook until crispy in spots, turning several times, 6 to 8 minutes.  Remove from basket.  Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.

Originally posted on Beef. It’s What’s for Dinner.

Philly Beef Cheesesteak Sandwiches

Enjoy a Philly cheesesteak no matter where you call home! It has tender sirloin steak, sauteed peppers and onions on a toasted hoagie roll.

INGREDIENTS:

• 1 beef top sirloin steak boneless, ¾ inch thick (about 1 pound)
• 1 teaspoon garlic powder
• ¼ teaspoon pepper
• 2 teaspoons olive oil, divided
• 1 medium onion, thinly sliced (about 2 cups)
• 1 medium green bell pepper, thinly sliced (about 2 cups)
• 8 ounces sliced mushrooms (optional)
• 4 whole-grain or whole wheat hoagie rolls, split, toasted
• 6 thin slices reduced-fat provolone cheese or your favorite prepared cheese
• Chopped tomatoes, to serve (optional)

COOKING:

1. Cut beef top sirloin steak lengthwise in half, then crosswise into ⅛-inch thick strips. Season beef with garlic powder and pepper. Set aside. Cook’s Tip: You may freeze beef steak in resealable food-safe plastic bag 30 to 45 minutes or until firm, but not frozen solid for easier slicing.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper; stir-fry 30 seconds to 1 minute. Remove from skillet; keep warm. Cook’s Tip: In some classic Philly Beef Cheese Steak Sandwiches, you’ll find the addition of sautéed sliced mushrooms. You may add 8 ounces of sliced mushrooms and stir-fry with onion and pepper.
3. Heat ½ teaspoon oil in same skillet until hot. Add half of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining ½ teaspoon oil and remaining beef. Cook’s Tip: To grill, keep steak whole and season with garlic powder and pepper as directed in step 1. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
4. Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired. Top beef with cheese slices. Heat, covered, 1 to 2 minutes or until cheese is melted; stir gently to mix. Place beef mixture on bottom half of rolls. Close sandwiches. Cook’s Tip: The sandwiches can be topped with chopped tomatoes, if desired. The sautéed bell pepper may be served on top of the beef instead of mixed with the beef. You may broil sandwiches filled with beef and vegetable mixture, topped with cheese slices for 2 minutes on HIGH or until cheese is melted and begins to brown.

Originally posted on Beef. It’s What’s for Dinner.

Tiny Taco Beef Tarts

These tiny taco beef tarts are a fun option for a party or get-together. Made with ground beef and made in mini phyllo shells, they’re filling and fun sized!

INGREDIENTS:

• 12 ounces ground beef (93% or leaner)
• ½ cup chopped onion
• 1 teaspoon minced garlic
• ½ cup prepared mild or medium taco sauce
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
• ½ cup shredded reduced fat Mexican cheese blend

Toppings: shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat dairy sour cream, sliced ripe olives (optional)

COOKING:

1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through. Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
3. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

Originally posted on Beef. It’s What’s for Dinner.

Hungry for more beef recipe inspiration? Try one of these mouthwatering gourmet burger recipes you can make at home.