All Recipes

Steak, Egg and Cheese Bagel

Steak, Egg and Cheese Bagel

Have you had the Steak, Egg and Cheese Bagel from McDonald's? This is Pre’s healthier version of the iconic Steak, Egg and Cheese Bagel. We cut our Top Sirloin thinly so you can easily layer it onto your breakfast bagel. If you like an extra kick, add some hot sauce to your bagel. Trust us, you’ll forget about the McDonald's Steak, Egg and Cheese Bagel once you make ours!
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A white platter filled with slices of juicy steak and bordelaise sauce poured on top of the slices.

Bordelaise Steak Sauce

Bordelaise is a classic French sauce for beef. You can use the bottom of a sauté pan to crush the peppercorns. Using unflavored gelatin in pretty much any sauce adds body and gloss, just make sure to dissolve it in room temperature liquid first. If your sauce becomes firm, like Jell-o, as it cools, simply rewarm it to liquify.
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A plate of mashed potatoes and gravy and green beans with melted butter.

Homemade Whole 30 Salisbury Steak

This Salisbury Steak recipe is Whole30, Keto, Gluten-Free and Paleo compliant. This is the perfect comfort food for January resets because you are getting that warmth during wintertime and not sacrificing any flavor for healthy choices! In only 30 minutes, you'll have homemade Salisbury Steak in one pan! Serve over mashed cauliflower or potatoes to sop up every drop of the savory mushroom gravy.
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Umeboshi Plum Marinated Steak

Umeboshi Plum Marinated Steak

Umeboshi is a sweet and savory plum from Japan. It gives this marinated Pre Top Sirloin pizazz!
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Homemade A.1. Steak Sauce

Homemade A.1. Steak Sauce

Make your own "A.1." steak sauce with just a few simple ingredients. Combine ketchup, soy sauce, Worcestershire sauce, and salt together and mix! It's that easy. Add this classic steak sauce to your favorite steak cut to make it even more delectable.
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Horseradish Garlic Crusted Tenderloin

Horseradish Garlic Crusted Tenderloin

Get an amazing spice from the horseradish that compliments the beef perfectly. Remember not to buy the sauce, use the real stuff for this one. You won't regret it.
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Steak au Poivre (Steak with Pepper Sauce)

Steak au Poivre (Steak with Pepper Sauce)

Pre’s 2 pack petite sirloin makes this dish the perfect pairing for a special occasion or date night dinner. Have all of your prep ready to go, the recipe isn’t really hard, but it does come together quickly so timing counts. Don’t be tempted to use pre ground pepper (trust us, we tried cheating and it was a fail). Use freshly cracked whole black peppercorns and you’ll transform your dinner table in to a charming Paris Bistro.
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Tex-Mex Taco Soup

Tex-Mex Taco Soup

This recipe is a guideline for a taco soup that can be made with items you have in your pantry, refrigerator, or freezer. Don't have an ingredient? Use what you have. It will still be delicious.
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Blue Cheese and Chive Steak Sauce

Blue Cheese and Chive Steak Sauce

Most people aren’t ambivalent about Blue Cheese-you either like it or you don’t. If you do you’ll love this creamy sauce on your favorite Pre steak. 
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An overhead shot of sliced sirloin in a bowl with radishes, avocado, and pickles veggies

Whole30 Lemongrass Steak Bánh mì Bowl

The lemongrass in this bowl provides a freshness and and the pickled veggies a nice tang. Perfect compliment to the lean top sirloin steak.
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A ribeye steak on a white plate with an orange tinted sauce on top of it and scallions and parsley herbs sprinkled on the sauce. There are greens as a side dish.

Classic Steak Diane

There was a time when fine dining was defined by tableside service that involved flambéing any menu item that you could light on fire. Our version of this classic does not require that you ignite any alcohol with an open flame on your stovetop. We think it’s just as fancy without the pyrotechnics.
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Mustard Thyme Compound Butter with Steak

Mustard Thyme Compound Butter with Steak

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A heaping spoonful of lasagna in a roll with cheese and sauce

Beef Lasagna Roll-ups

Try a new spin on lasagna by rolling, not layering your noodles. This fun adaptation is great for single servings, throw a few in the freezer for a great anytime snack or quick and easy lunch.
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Brisket Pastrami Sandwiches

Brisket Pastrami Sandwiches

Homemade pastrami is actually very easy to make. If you leave yourself enough time and make sure you have the right equipment on hand it’s a fun project, especially if you have a little more time around the house over the holidays. Make sure that you have room in your refrigerator, the brisket needs to cure in the brine for 5 to 7 days.
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Holiday Stuffing

Holiday Stuffing

This stuffing recipe is easy but it does take some time to pull together. You’ll want to leave time for the seasoning in the ground beef mixture to meld, 12 hours to overnight as well as leaving the bread out, uncovered, overnight. You can prepare the stuffing up to 2 days before serving. Assemble recipe, cover tightly with foil and keep in refrigerator. Allow uncooked stuffing to come to room temperature before baking.
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Green Bean Casserole

Green Bean Casserole

Iconic. What more can we say about this timeless classic holiday side? It’s a snap to prep and you can make it up to 2 days ahead. This is a dish that is actually better when you do make it ahead-just rewarm in the oven and let sit for at least 15 minutes before serving.
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Perfect Mashed Potatoes

Perfect Mashed Potatoes

We like to use Yukon gold potatoes instead of the more commonly used — russets — which are more starchy. Use a potato ricer, then follow up with a potato masher(also great for making guacamole!) This gives the potatoes such a creamy texture that your guests will be asking how many cups of heavy cream you used. 
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Holiday Brisket Seared with Herbs and Mayonnaise

Holiday Brisket Seared with Herbs and Mayonnaise

It might sound fancy and intimidating but as long as you have the time, you’ll find the sous vide method to be a reliable cooking friend in the kitchen. Perfect for large gatherings, this foolproof method is a show-stopper in the center of the table. You may be asking, "what IS sous vide?" It is translated as “under vacuum." It is a French technique that has been a standard in restaurant kitchens for decades. You will need a sous vide circulator. A decent one can be bought for about $100. The circulator gently warms the water and gradually cooks the meat at a steady & controlled temperature until you are ready to serve dinner.
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A large platter of slices of chuck roast with spices and herbs.

Holiday Chuck Roast with Braised Tomatoes

It might sound fancy and intimidating but as long as you have the time, you’ll find the sous vide method to be a reliable cooking friend in the kitchen. Perfect for large gatherings, this foolproof method is a show-stopper in the center of the table. You may be asking, "what IS sous vide?" It is translated as “under vacuum." It is a French technique that has been a standard in restaurant kitchens for decades. You will need a sous vide circulator. A decent one can be bought for about $100. The circulator gently warms the water and gradually cooks the meat at a steady & controlled temperature until you are ready to serve dinner.

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A plate of mashed potatoes, carrots, and brussel sprouts with roasted marks on them, covering a heaping pile of tender chuck roast. A bottle of Bleeding Heart beer from Twisted Hippo is nearby and a poured glass of beer next to it.

Beer Braised Chuck Roast

Chuck roast is the perfect Fall or Winter treat, you can't mess it up, it just needs to cook low and slow for a long time. It will be tender and juicy if you use a slow cooker or dutch oven. We love experimenting with different flavor profiles, and what is better than a cold beer and some great beef flavor? Well, we thought it could be even better with Twisted Hippo’s Beeting Heart beer. And you know what? We were right. This is a dish worthy of center stage at your next gathering, you’ll use the braising liquid to create a luscious pan sauce as well!
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Stovetop Beef Baked Ziti

Stovetop Beef Baked Ziti

What to eat when there is one leftover carrot from the bunch, a couple of random tomatoes, and one questionable bell pepper in your refrigerator? Grab the box of pasta out of your pantry and the Pre Ground Beef out of your freezer and try this Stovetop Beef Baked Ziti, no oven required.
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Steak Bruschetta with Tomato and Mozzarella

Steak Bruschetta with Tomato and Mozzarella

Beef up your bruschetta with bold, Pre Ribeye. Make extra.
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A small cast iron with a filet sliced and someone pouring a red sauce over it with pumpkins and spiders gathered around it.

Spooky Steak Potion

All the witches know this potion comes together just right, with a little bat wing—ahem— we mean Worcestershire, plus ketchup and soy sauce. It’s punchy, tangy flavor is a great balance for any Pre grass fed and finished steak.
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Air Fryer Potato Puffs with Steak

Air Fryer Potato Puffs with Steak

This recipe calls for what looks like a lot of salt but it’s mostly in the cooking water which will be drained off. Like pasta, salting the cooking water is essential to the flavor in the final dish. If you don’t have an air fryer you can also make the puff in the oven, directions below.
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A bunch of potatoes that have sliced across them like an accordian and herbs and butter

Mini Hasselback Potatoes with Steak

These potatoes will pretty up any plate and are easier than they look. Using chopsticks helps to get a symmetrical, eye catching hasselback cut without slicing through the potato. You can also use the technique on larger russet potatoes and sweet potatoes.
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A board with roasted potatoes and steak

Roasted Potatoes with Sweet Peppers and Onions and Steak

This potato dish will complement any steak. The leftovers will also make a great breakfast or brunch potatoes or hash browns paired with fried or scrambled eggs.
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A close up of sweet potatoes with herbs

Roasted Sweet Potatoes with Sage, Sweet Onions and Steak

Delicious and healthy, this dish adds a great pop of color to any spread. If you are following a Whole 30 Diet simply omit the butter in this recipe.
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A board full of smashed potatoes and steak

Smashed Red Potatoes with Steak

If you are using different colored potatoes, they cook slightly differently so make sure to cook each variety separately so that they easily smash. We simplify the prep by seasoning the parchment paper(no flipping each potato one by one!) The smashing step is great fun if you have little helpers in your kitchen!
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A plate of skewers with ginger garlic drizzled around it

Steak Skewers Grilled with Garlic Ginger Marinade

Perfect for making ahead, these tasty skewers can be made up to 3 days in advance and cooked up in a snap! Remember to soak your skewers before cooking. Feel free to add vegetables to the skewers, like bell peppers, red onions, mushrooms, and large cherry tomatoes. You can use the same marinade, just double the recipe and use separate bags and skewers to keep the raw meat separated from the non-meat items. Once everything is cooked you can toss it all together on the same serving platter.
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Quesadilla slices in a row inside a cast iron pan with limes and salsa and tortilla chips.

Ground Beef Quesadillas

These quesadillas will satisfy all of your Cantina cravings! Have a baking sheet handy that will hold all 4 quesadillas in one layer as you’ll be transferring them to a warm oven before serving. Feel free to use grain free tortillas and dairy free cheese to get the same delicious results! 
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Grilled New York Strip Steak and Sweet Corn Salad

Grilled New York Strip Steak and Sweet Corn Salad

This recipe calls for ground sumac which you can find online, at some grocers, and definitely at any store that specializes in middle eastern food. It is a bit tart with a lemon like flavor and is a unique and versatile addition to your spice collection. The dish is also delicious without it so just omit if you chose. 
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French Onion Campfire Burger

French Onion Campfire Burger

Super fast and easy these make-ahead burgers deliver an extra dash of flavor thanks to a handy packet of French onion soup or dip mix. Make 2 large 1/2 pound burgers or 4 smaller 1/4 pound burgers. Serve up on your favorite bun or lettuce wrap if you’re going bread free.
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Cumin Spiced Beef and Hummus with Sautéed Ramps

Cumin Spiced Beef and Hummus with Sautéed Ramps

We dare you not to lick the bowl clean. This dish is great with a mezze platter or served as an appetizer with pita chips.
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Spooky Chili Cheese Dip

Spooky Chili Cheese Dip

No tricks here, just cheesy, beefy goodness you can scoop up with your favorite cracker, chip or veggie.
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5 Ingredient Rigatoni with Tomato Cream Sauce and Peas

5 Ingredient Rigatoni with Tomato Cream Sauce and Peas

This crave-worthy dish comes together in the time it takes to cook the pasta. Toss everything together in the pan that you cook the sauce in, serve from the pan and make clean up a breeze! We use rigatoni but penne or fusilli work as well. This recipe sauces 12 OZ of cooked pasta.
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Beef in a Blanket

Beef in a Blanket

Use this easy recipe for school lunches, tailgating, or snacks! The seasoning really makes these bite-sized "hotdogs" kid-friendly and fun for the entire family to make together.Simply roll the meat into hotdog shaped rolls and bake. Make a batch and freeze fora healthy snack anytime! P.S. They’re NOT just for the kiddos!
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A skillet full of marinara and braciole rolls with parsley and parmasean cheese sprinkles.

Braciole with Sirloin Steak

Beef Braciole (Brah-chi-ol-ay), also sometimes called Involtini, are rolled beef slices, traditionally filled with breadcrumbs and cheese then simmered in tomato sauce. Some kind of magic happens when you simmer meat in tomato sauce where the end result is greater than the sum of its parts. We kept this version simple but feel free to add other ingredients. Spinach puree, pine nuts, and fresh herbs like basil would all be delicious additions. You can serve Braciole as a main dish or a prepare ahead appetizer. It’s particularly good with a crusty roll or bread and butter. Add a salad and you are set!

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Blended burger patty in a pita with spinach and basil and Mediterranean filling. Sauce and red onions flank each side.

Blended Burger Mediterranean Style With Roasted Red Pepper Aioli

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Thai Noodle and Beef Salad

Thai Noodle and Beef Salad

Thai flavors meet the convenience of a Mason Jar Salad. Follow the layering instructions to keep it crisp.
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Paleo Sweet Potato Nachos

Paleo Sweet Potato Nachos

Substitute russet potatoes for sweet potatoes for Paleo nachos you'll love, even if you're not Paleo.
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Taco Salad

Taco Salad

With a goddess dressing and juicy, flavorful 92% lean ground beef, this is a Paleo-friendly standby.
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Cheesy Beef Casserole

Cheesy Beef Casserole

3 types of cheese make it extra creamy. Use gluten free egg noodles if desired.
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Mediterranean Meatball Pita

Mediterranean Meatball Pita

Make a batch of meatball and set out the pita and fixings for a great serve-yourself lunch or casual dinner.
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Whole 30 Pepper Steak

Whole 30 Pepper Steak

Doing Whole 30 in a non Whole 30 household? Try this crowd pleasing pepper steak recipe and everyone wins. Your non complaint dining partners won’t miss a thing! And of course you can swap out brown or white rice for the cauliflower rice for those who prefer it. Have all of your ingredients prepped and ready and this dish comes together in under 15 minutes.
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A cast iron pan with red and yellow and orange stuffed peppers with a tent in the background

Labor Day Make-Ahead Campground Stuffed Peppers

These stuffed peppers are even more flavorful after they've rested overnight. Just reheat on your camp stove or campfire.
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A camping plate with corn on the cob and filet mignon steak slices in between grilled peppers.

Make-Ahead Foil Pack Filet Mignon Steak with Peppers, Onions, and Mushrooms

These foil packs are a game-changer for camping. They can be made ahead of time and popped in the cooler for finishing up later. Any cut of steak can be substituted for the filet mignon.
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Sirloin Steak Sandwich With Vidalia Onion Gratin

Sirloin Steak Sandwich With Vidalia Onion Gratin

This is best made with in-season Vidalia onions, one of our favorite early summer produce arrivals, usually showing up in late April. You can make this recipe with other onions but it won’t have the delicate and sweet taste that Vidalias deliver. 
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Korean Bulgogi Sirloin Steak with Sigumchi Namul-Korean Spiced Spinach

Korean Bulgogi Sirloin Steak with Sigumchi Namul-Korean Spiced Spinach

You can also use frozen spinach-just follow the rest of the recipe accordingly.

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Sirloin steak bowl with mushrooms and potatoes and spinach and rice

Korean Bulgogi Beoseot Gangjeong-Sweet Crispy Mushrooms with Steak

Traditionally deep fried, we’ve lightened up these tasty mushrooms that still deliver on flavor. You can find gochujang in the Asian aisle of most grocery stores, it’s great to have on hand to add a pop of flavor to a variety of dishes.

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An overhead photo of chopsticks, a big plate of steak and veggies, and a big bowl of potatoes. A small bowl of green onions is on the side.

Korean Bulgogi Sirloin with Gamja Jorim-Korean Braised Potatoes

These easy potatoes are the perfect sweet and salty side for our Bulgogi sirloin steak.

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