BBQ Beef Recipes
BBQ Beef and Cabbage Slaw Tacos.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
8 small flour tortillas or taco shells
2 cups shredded cabbage
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
Salt and pepper to taste
Lime wedges (for serving)
Instructions:
In a bowl, mix together shredded cabbage, shredded carrots, chopped cilantro, mayonnaise, apple cider vinegar, salt, and pepper to make the slaw.
Warm the flour tortillas or taco shells.
Fill each tortilla or shell with cooked shredded beef and top with the cabbage slaw.
Squeeze fresh lime juice over the tacos just before serving.
BBQ Beef and Pesto Flatbread.
Ingredients:
1 lb pizza dough or pre-made flatbread
1 cup cooked shredded beef (leftover BBQ beef works great)
1/4 cup basil pesto
1/2 cup sliced cherry tomatoes
1/2 cup crumbled feta cheese
Fresh basil leaves (for garnish)
Instructions:
Preheat your oven to 450°F (230°C).
Roll out the pizza dough or pre-made flatbread on a baking sheet.
Spread a layer of basil pesto over the dough or flatbread.
Top with cooked shredded beef, sliced cherry tomatoes, and crumbled feta cheese.
Bake the flatbread in the preheated oven for about 10-12 minutes or until the crust is golden and crispy.
Garnish with fresh basil leaves and slice the BBQ beef and pesto flatbread to serve.
BBQ Beef and Corn Chowder.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
2 cups corn kernels (fresh, canned, or frozen)
1 cup diced potatoes
1/2 cup diced onions
1/2 cup diced celery
2 cups chicken or beef broth
1 cup whole milk or heavy cream
2 tablespoons butter
Salt and pepper to taste
Fresh parsley (for garnish)
Instructions:
In a large pot, melt the butter over medium heat.
Add the diced onions and celery, and sauté until they are softened.
Stir in the diced potatoes and corn kernels, and cook for a few minutes.
Pour in the chicken or beef broth and let the mixture simmer until the potatoes are tender.
Add the cooked shredded beef to the pot, and pour in the whole milk or heavy cream.
Season with salt and pepper to taste.
Simmer the BBQ beef and corn chowder for a few more minutes to heat through.
Garnish with fresh parsley before serving.
BBQ Beef and Pimento Cheese Sliders.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
12 slider buns
Pimento Cheese:
1 cup shredded cheddar cheese
1/4 cup mayonnaise
2 tablespoons diced pimentos
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
In a bowl, mix together shredded cheddar cheese, mayonnaise, diced pimentos, garlic powder, salt, and pepper to make the pimento cheese spread.
Warm the slider buns.
Spread the pimento cheese on the bottom half of each bun.
Top with cooked shredded beef and cover with the top half of the bun.
Secure each slider with a toothpick if desired.
BBQ Beef and Bell Pepper Stir-Fry with Cauliflower Rice.
Ingredients:
1 lb beef sirloin, thinly sliced
2 cups cauliflower rice (fresh or frozen)
1 cup sliced bell peppers (any color)
1/2 cup sliced onions
2 tablespoons vegetable oil
Stir-Fry Sauce:
1/4 cup BBQ sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/4 cup water
Instructions:
In a small bowl, whisk together BBQ sauce, soy sauce, honey, cornstarch, and water to make the stir-fry sauce.
In a wok or large skillet, heat vegetable oil over high heat.
Stir-fry the sliced beef until browned and cooked through, then remove it from the wok and set it aside.
Stir-fry the cauliflower rice, sliced bell peppers, and sliced onions until tender-crisp.
Return the cooked beef to the wok, and pour the stir-fry sauce over the beef and vegetables.
Toss everything together until the sauce thickens and coats the beef and vegetables.
Serve the BBQ beef and bell pepper stir-fry over cauliflower rice.
BBQ Beef and Gorgonzola Salad.
Ingredients:
1 lb cooked sliced beef (such as flank steak)
Mixed salad greens (lettuce, arugula, spinach, etc.)
1/2 cup crumbled Gorgonzola cheese
1/4 cup chopped walnuts
1/4 cup dried cranberries
Balsamic vinaigrette dressing:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Instructions:
Prepare the balsamic vinaigrette dressing by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
Arrange the mixed salad greens on a large serving platter.
Top with cooked sliced beef, crumbled Gorgonzola cheese, chopped walnuts, and dried cranberries.
Drizzle the balsamic vinaigrette dressing over the salad just before serving.
BBQ Beef and Black Bean Quesadillas.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
8 large flour tortillas
1 cup black beans, drained and rinsed
1 cup shredded Monterey Jack cheese
1/2 cup diced red onions
2 tablespoons chopped fresh cilantro
Cooking spray or melted butter
Instructions:
Lay a flour tortilla on a flat surface.
Sprinkle a layer of shredded Monterey Jack cheese on half of the tortilla.
Top with cooked shredded beef, black beans, diced red onions, and chopped cilantro.
Fold the tortilla in half to cover the fillings.
Heat a large skillet over medium heat.
Lightly spray one side of the quesadilla with cooking spray or brush with melted butter.
Place the quesadilla in the skillet, sprayed/buttered side down, and cook for a few minutes until the cheese melts and the tortilla is golden brown.
Spray or brush the top side of the quesadilla with cooking spray or melted butter.
Flip the quesadilla and cook the other side until golden brown and crispy.
Repeat the process for the remaining quesadillas.
Slice the BBQ beef and black bean quesadillas into wedges and serve.
BBQ Beef and Jalapeno Popper Stuffed Mushrooms.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
12 large mushrooms, stems removed
1/2 cup cream cheese, softened
1/4 cup shredded cheddar cheese
2 tablespoons diced pickled jalapenos
1/4 cup bread crumbs
1 tablespoon olive oil
Instructions:
Preheat your oven to 375°F (190°C).
In a bowl, mix together cream cheese, shredded cheddar cheese, and diced pickled jalapenos.
Fill each mushroom cap with a spoonful of the cream cheese mixture.
Top each stuffed mushroom with cooked shredded beef.
In a separate bowl, combine bread crumbs with olive oil to make a crumb topping.
Sprinkle the crumb topping over each stuffed mushroom.
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for about 15 minutes or until the mushrooms are tender and the topping is golden brown.
Serve the BBQ beef and jalapeno popper stuffed mushrooms as a flavorful and satisfying appetizer.
BBQ Beef and Chipotle Hummus Wraps.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
4 large whole wheat or spinach tortillas
1 cup chipotle hummus
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup sliced black olives
Fresh cilantro leaves (for garnish)
Instructions:
Warm the tortillas.
Spread a layer of chipotle hummus on each tortilla.
Top with cooked shredded beef, shredded lettuce, diced tomatoes, and sliced black olives.
Roll up the tortillas to create wraps.
Garnish with fresh cilantro leaves and serve the BBQ beef and chipotle hummus wraps.
BBQ Beef and Avocado Potato Skins.
Ingredients:
1 lb cooked shredded beef (leftover BBQ beef works great)
6 large russet potatoes
1 avocado, mashed
1/2 cup shredded cheddar cheese
1/4 cup sliced green onions
Sour cream (for serving)
Instructions:
Preheat your oven to 400°F (200°C).
Wash the potatoes and pierce them with a fork several times.
Place the potatoes on a baking sheet and bake for about 1 hour or until they are tender when pierced with a fork.
Let the potatoes cool slightly, then cut them in half lengthwise.
Scoop out some of the flesh from each potato half to create potato skins.
Fill each potato skin with cooked shredded beef.
Top with mashed avocado, shredded cheddar cheese, and sliced green onions.
Place the stuffed potato skins back on the baking sheet and bake for a few minutes until the cheese is melted and bubbly.
Serve the BBQ beef and avocado potato skins with a dollop of sour cream on top.
