The Cheeseburger That Will Change Everything
If a classic bacon cheeseburger and a buttery croissant had a very indulgent meeting, this would be the result. These Crispy Bacon Cheeseburger Croissants deliver juicy smashed beef, crispy bacon, melty cheese, and sweet caramelized shallots, all tucked inside a flaky croissant and finished with a rich homemade burger sauce. It is familiar comfort food with a bakery level glow up, perfect for weeknight dinners, game day spreads, or anytime you want to savor something bold and satisfying.
Why You Are Going to Love This Recipe
- Combines the best parts of a cheeseburger with the buttery texture of a croissant
- Easy smashed patties cook quickly and stay juicy
- Caramelized shallots add a subtle sweetness and depth
- Creamy burger sauce ties everything together
- Feels indulgent but is simple enough to make at home
Ingredients You Will Need
Crispy Bacon Cheeseburger Croissants
- Croissants
- Ground chuck
- Bacon, cooked
- Cheese slices
- Lettuce, optional
- Tomato, optional
Caramelized Shallots
- Shallots, minced
- Unsalted butter
- Dark brown sugar
- Salt
Burger Sauce
- Mayonnaise, preferably Kewpie
- Ketchup
- Caramelized shallots
- Yellow mustard
- Relish
- Garlic paste
- Salt
- Pepper
How to Make Crispy Bacon Cheeseburger Croissants
Make the Caramelized Shallots
Place a pan over low heat and add the unsalted butter. Once melted, add the minced shallots, dark brown sugar, and salt. Stir continuously until the shallots turn a deep golden brown and become soft and caramelized. This should take about five to six minutes. Drain off any excess fat and set aside to cool.
Prepare the Burger Sauce
In a small bowl, add all of the ingredients for the burger sauce. Stir until smooth and well combined. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate until ready to use.
Cook the Burger Patties
Heat a cast iron pan over medium heat. Form the ground chuck into rounds slightly larger than a golf ball. Once the pan is hot, add the meat rounds and press them down with a spatula to form thin patties. Season each side with salt and pepper and cook for two to three minutes per side until cooked to your preferred doneness.
Once cooked, place a slice of cheese on each patty and allow it to melt. Stack patties if making double burgers.
Assemble the Croissants
Lightly toast the croissants and slice them open. Spread burger sauce on the bottom half of each croissant. Layer with lettuce and tomato if using, followed by the cheesy burger patties and crispy bacon. Add more burger sauce on top, then close with the top half of the croissant.
Serve immediately with extra burger sauce on the side and enjoy.
Tips for the Best Cheeseburger Croissants
- Use ground chuck for the juiciest patties
- Do not overwork the meat to keep burgers tender
- Toast the croissants lightly so they stay flaky but sturdy
- Make the burger sauce ahead of time for even better flavor
Storage and Reheating
These croissants are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator. Reheat the burger patties gently in a skillet or air fryer until warmed through. Assemble on freshly toasted croissants for the best texture.
Crispy Bacon Cheeseburger Croissants
Buttery croissants, juicy smashed burgers, crispy bacon, melty cheese, and a rich homemade burger sauce come together in this indulgent twist on a classic cheeseburger. Perfect for when you want comfort food with a bakery inspired upgrade.
Crispy Bacon Cheeseburger Croissant
Ingredients
- 4 croissants
- 1 lb ground chuck
- 8 slices of bacon cooked
- 8 slices of cheese
- Lettuce optional
- Tomato optional
Caramelized Shallots
- 1/2 cup shallots minced
- 1 tbsp butter unsalted
- 1 tsp dark brown sugar
- 1/2 tsp salt
Burger Sauce
- 1 cup mayo preferably Kewpie
- 2 tbsp ketchup
- 2 tbsp caramelized shallots
- 1 tbsp yellow mustard
- 1 tbsp relish
- 1 tsp garlic paste
- Salt to taste
- Pepper to taste
Instructions
Caramelized shallots
- To a pan over low heat, add unsalted butter. Once melted, add the minced shallots, dark brown sugar, and salt. Continuously stir until the shallots turn into a deep brown color. This could take 5-6 minutes. Now that the color is achieved and the shallots are caramelized, drain off any remaining fat and set aside to cool.
Burger Sauce
- To a small bowl, add all ingredients listed under “Burger Sauce.” Stir to combine and set in the fridge until ready to serve.
Assemble
- Heat a cast iron pan over medium heat.
- Form the ground chuck into rounds a little larger than a golf ball.
- Once the pan is hot, add a couple of the meat balls. Using a spatula, press each down to flatten into a disk. Cook on both sides for 2-3 minutes and make sure to season each side with salt and pepper.
- Once cooked to your desired temperature, add a slice of cheese to each patty. At this point, stack them up if making a double patty.
- Add some of the burger sauce to the bottom half of a toasted croissant. Follow that with lettuce, tomato, the cooked patties, cooked bacon, more sauce, and the other side of the toasted croissant.
- Serve with a side of extra sauce and enjoy!
Classic Chili and Cornbread Muffins
There is nothing like settling into a warm bowl of classic chili with freshly baked cornbread muffins on the side. This is the kind of meal that fills the kitchen with rich, savory aromas and brings everyone to the table. The chili simmers low and slow until the flavors deepen, while the muffins rise into soft, buttery perfection. Whether you choose the simple cheddar cornbread or go bold with jalapeño cheddar, each bite is comforting, hearty, and delicious. This is home cooking at its very best.
Why You Are Going to Love This Recipe
- It is the perfect cozy meal for cold evenings, football days, or easy weeknight dinners.
- The chili layers bold spices, tender beef, and hearty beans for a classic, satisfying flavor.
- The cornbread muffins bake up soft, buttery, and slightly sweet, balancing the savory chili.
- You get two cornbread options: cheddar or jalapeño cheddar, depending on your mood.
- Everything comes together with simple pantry staples for a stress free comfort meal.
Ingredients
Classic Chili
Ground beef
Crushed tomatoes
Beef stock or broth
Onions, chopped
Bell peppers, chopped
Tomatoes, chopped
Pinto beans
Kidney beans
Tomato paste
Garlic
Ancho chili powder
Chipotle chili powder
Salt
Black pepper
Cumin
Smoked paprika
Oil for cooking
Cheddar Cornbread Muffins
Martha White Buttermilk cornbread and muffin mix
Milk
Mild cheddar cheese, shredded
Melted butter
Jalapeño Cheddar Cornbread Muffins
Martha White Mexican style cornbread and muffin mix
Milk
Mild cheddar cheese, shredded
Egg
Melted butter
Garnish
Parsley, chopped
Jalapeños, sliced
Honey
Sour cream
How to Make the Classic Chili
- Heat a bit of oil in a large pot over medium heat and brown the ground beef.
- Add onions, bell peppers, and garlic. Cook until the onions turn soft and translucent.
- Stir in tomato paste and let it cook briefly to deepen the flavor.
- Add chopped tomatoes and allow everything to simmer together.
- Pour in the crushed tomatoes along with the pinto and kidney beans.
- Stir well, cover, and let the chili cook until rich and flavorful.
- Taste and adjust the salt and pepper before serving.
How to Make Cheddar Cornbread Muffins
- Preheat the oven to 400°F.
- Add the buttermilk cornbread mix to a bowl.
- Mix in the milk and shredded cheddar until combined.
- Divide into muffin cups and bake until golden.
- Brush the warm muffins with melted butter.
How to Make Jalapeño Cheddar Cornbread Muffins
- Preheat the oven to 425°F.
- Add the Mexican style cornbread mix to a bowl.
- Mix in the milk, beaten egg, and shredded cheddar.
- Divide into muffin cups and bake until lightly crisp on the edges.
- Brush with melted butter.
How to Serve
Spoon a generous serving of chili into a bowl and top it with sour cream, parsley, and sliced jalapeños. Serve warm cornbread muffins on the side with a drizzle of honey. Let everything melt together for the perfect comforting bite.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator. It reheats beautifully on the stovetop or in the microwave.
Cornbread muffins can be kept at room temperature in a sealed container. Reheat them in the oven or air fryer until warm and soft.
Meta Descriptions
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Cozy classic chili served with cheddar or jalapeño cornbread muffins. A hearty, comforting meal perfect for cold nights and easy family dinners.
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This classic chili with cheddar and jalapeño cornbread muffins is the ultimate comfort meal. Bold, hearty, and easy to make, it is perfect for weeknights, game days, or anytime you want something warm and satisfying.
Classic Chili and Cornbread Muffins
Ingredients
- Oil for cooking
Classic Chili
- 1 lb ground beef
- 1 15 oz can crushed tomatoes
- 2 cups beef stock or broth
- 1 cup onions chopped
- 1 cup bell peppers chopped
- 1 cup tomatoes chopped
- 1/2 cup pinto beans canned
- 1/2 cup kidney beans canned
- 1 tbsp tomato paste
- 1 tbsp garlic minced or paste
- 1 tsp ancho chili powder
- 1 tsp chipotle chili powder
- 1 tsp salt plus more to taste
- 1 tsp black pepper plus more to taste
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Cheddar Cornbread Muffins
- 1 6 oz pouch Martha White Buttermilk Cornbread and Muffin Mix
- 2/3 cup milk
- 1/2 cup mild cheddar cheese shredded
- Melted butter for after baking
Jalapeño Cheddar Cornbread Muffins
- 1 6 oz punch Martha White Mexican Style Cornbread and Muffin Mix
- 2/3 cup milk
- 1/2 cup mild cheddar cheese shredded
- 1 large egg beaten
- Melted butter for after baking
Garnish
- Parsley chopped
- Jalapeños sliced (optional)
- Honey for serving
- Sour cream for serving
Instructions
Classic Chili
- To a large pot of Dutch oven over medium heat, add some oil and brown the ground beef.
- Once browned, add the chopped onions, bell peppers, and garlic. Allow to sauté for 4-5 minutes until the onions are translucent.
- Now, add tomato paste and cook down for 1-2 minutes.
- Then, add the chopped tomatoes and continue to cook for an additional 2-3 minutes.
- Add the entire can of crushed tomatoes, followed by the pinto and kidney beans.
- Stir to combine and cover to cook for 30-45 mins over medium-low heat.
Cheddar Cornbread Muffins
- Preheat oven to 400°F.
- Empty one pouch of Martha White Buttermilk Cornbread & Muffin mix into a bowl.
- Add 2/3 cup milk and 1/2 cup shredded mild cheddar.
- Mix together to combine and divide evenly into muffins. Should make six medium-sized muffins.
- Once out of the oven, brush with melted butter and serve!
Jalapeño Cheddar Cornbread Muffins
- Preheat oven to 425°F.
- Empty one pouch of Martha White Mexican Style Cornbread & Muffin mix into a bowl.
- Add 2/3 cup milk, the beaten egg, and 1/2 cup shredded mild cheddar.
- Mix together to combine and divide evenly into muffins. Should make six medium-sized muffins.
- Once out of the oven, brush with melted butter and serve!
Assemble
- Taste the chili and season with salt and pepper to taste. Once ready, serve with a side of the cornbread muffins and garnish with sour cream, parsley, and a few slices of jalapeño. Enjoy!
There’s something about French onion soup that feels like a warm embrace on a chilly day, but this version takes comfort to a whole new level. Imagine tender chunks of beef simmered until melt-in-your-mouth tender, surrounded by golden caramelized onions, a rich beef broth, and a blanket of bubbling Gruyère cheese. Then pair that with a buttery croissant grilled cheese filled with even more beef and onions. It’s cozy, hearty, and indulgent in all the right ways.
Why You’re Going to Love This Recipe
- Two comfort classics in one – A rich French onion beef soup paired with a golden, buttery grilled cheese.
- Restaurant-quality flavor at home – Slow-cooked beef and caramelized onions create a deep, savory flavor that feels luxurious.
- Perfect for cold days – Warm, melty, and soul-soothing.
- Customizable and crowd-pleasing – You can make the soup ahead, then build the grilled cheese fresh when serving.
Ingredients
French Onion Beef Soup
Chuck roast, cut into 1–2 inch pieces
Large onions, sliced
Beef broth
Gruyère cheese, shredded
White wine
Unsalted butter
Flour
Garlic, paste or minced
Worcestershire sauce
Dark brown sugar
Thyme sprigs
Bay leaves
Salt and black pepper
Olive oil, for cooking
French Onion Beef Grilled Cheese
Croissant loaf slices
Gruyère cheese, shredded
Reserved shredded beef (from soup)
Reserved caramelized onions (from soup)
Unsalted butter, for cooking
Garnish
Chopped thyme
How to Make It
Step 1: Sear the Beef
Season the beef with salt and pepper. In a Dutch oven over medium heat, sear it on all sides until golden brown. Remove from the pot and lower the heat to medium-low.
Step 2: Caramelize the Onions
Add sliced onions, butter, a pinch of salt, a pinch of pepper, and dark brown sugar to the same pot. Stir continuously for about 10–15 minutes until golden and caramelized. Stir often to prevent burning. Add garlic and cook until fragrant. Reserve 1/2 cup of onions for the grilled cheese.
Step 3: Build the Base
Sprinkle flour over the onions and stir to coat. Deglaze with white wine and Worcestershire sauce, cooking for 2–3 minutes to develop depth. Return the seared beef to the pot and add enough beef broth to cover.
Step 4: Simmer Until Tender
Add thyme and bay leaves, cover, and simmer on low heat for 1–2 hours until the beef is fork-tender. Once done, reserve 1/2 cup of beef for the grilled cheese. Shred and set aside. Let the soup continue to simmer gently.
Step 5: Make the Grilled Cheese
Layer Gruyère cheese, caramelized onions, and shredded beef between slices of croissant loaf. Butter a pan and toast each sandwich over medium-low heat until golden brown and melty inside.
Step 6: Broil the Soup
Ladle soup into oven-safe bowls and top with shredded Gruyère. Broil until the cheese is melted, golden, and bubbling.
Step 7: Serve and Enjoy
Garnish with thyme and serve immediately with the croissant grilled cheese for dipping. Every bite is rich, cheesy, and comforting.
Storage and Reheating
To Store:
Refrigerate leftover soup in an airtight container for up to 4 days. Keep the grilled cheese separate for best texture.
To Reheat:
Warm the soup on the stovetop over low heat until hot. Reheat the grilled cheese in a skillet or air fryer until crispy again.
French Onion Beef Soup and Grilled Cheese
Ingredients
French Onion Beef Soup
- 2 lbs chuck roast cut into 1-2 inch pieces
- 5-6 large onions sliced
- 4-5 cups beef broth
- 2 cups Gruyère cheese shredded
- 1 cup white wine
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1 tbsp garlic paste or minced
- 1 tbsp worcestershire sauce
- 1 tbsp dark brown sugar
- 2 sprigs thyme
- 2 bay leaves
- 1 tsp salt plus more to taste
- 1 tsp black pepper plus more to taste
- Olive oil for cooking
French Onion Beef Grilled Cheese
- 8 slices croissant loaf
- 2 cups Gruyère cheese shredded
- 1/2 cup shredded beef reserved from soup
- 1/2 cup caramelized onions reserved from soup
- Unsalted butter for cooking
Garnish
- Thyme chopped
Instructions
French Onion Beef Soup
- Season beef with salt and pepper.
- To a dutch oven over medium heat, sear the seasoned beef on all sides for about 3-4 minutes per side.
- Once seared, remove from pot and lower heat to medium low.
- Add the sliced onions to the same pot with butter, a pinch of salt, a pinch of pepper and dark brown sugar.
- Continuously stir until the onions caramelize. This will take anywhere from 10-15 mins.
- Stay close and keep stirring to prevent the onions from burning.
- Once caramelized, add garlic and cook until fragrant.
- Reserve 1/2 cup of the caramelized onions for the grilled cheese.
- Sprinkle the remaining onions in the pan with flour and stir to allow the flour to be absorbed.
- Deglaze the pan with white wine and Worcestershire sauce. Cook for 2-3 minutes.
- Return the seared beef to the pot and add enough beef broth to cover.
- Add thyme and bay leaves. Cover and cook on low for 1-2 hours. Or until the beef is fall apart tender.
- Once cooked, reserve 1/2 cup of the tender beef. Shred and set aside.
- Leave the soup to simmer on low heat until you’re ready to serve.
French Onion Beef Grilled Cheese
- Layer Gruyère cheese with the reserved caramelized onions and shredded beef between two slices of croissant loaf.
- To a pan over medium low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.
Assemble
- To baking safe dishes, add a few ladles full of the soup. Top with shredded
- Gruyère cheese. Broil in the oven until the cheese is melted and bubbling.
- Once ready to serve, top with thyme and enjoy with the toasted grilled cheese. Enjoy!
Beef + Potatoes + Cheese = YUM!
Golden, cheesy, and perfectly crisp, these Beef and Cheese Empanadas are the kind of recipe that stops conversations mid-bite. Tender pastry pockets are filled with a hearty beef and potato mixture, melted mozzarella and cheddar cheese, and fried until golden perfection. Each empanada gives you that beautiful contrast, crunchy on the outside, rich and gooey on the inside. And when dipped into the smoky, creamy chipotle mayo, it’s pure magic. Whether you’re making them for a party, a cozy dinner, or just because, these empanadas promise to hit every craving at once.
Why You’re Going to Love This Recipe
- Perfectly crispy texture: Each empanada fries up golden and crunchy, with a flaky shell that holds the filling beautifully.
- Savory and cheesy filling: The blend of beef, potatoes, and two kinds of cheese creates an irresistible balance of hearty and melty goodness.
- Smoky chipotle mayo: Adds a creamy, tangy finish that complements the empanadas perfectly.
- Great for any occasion: They’re portable, crowd-pleasing, and make an impressive appetizer or main dish.
- Make-ahead friendly: The filling can be prepped in advance, so all that’s left is to assemble and fry.
Ingredients
Empanadas
- Empanada wrappers
- Mozzarella cheese, shredded
- Mild cheddar cheese, shredded
- Canola oil, for frying
- Olive oil, for cooking
Beef and Potato Filling
- Ground beef
- Russet potatoes, peeled and diced
- Water
- Onions, chopped
- Flour
- Garlic, minced
- Salt
- Black pepper
- Cumin
- Chili powder
- Paprika
Creamy Chipotle Mayo
- Mayo
- Sour cream
- Chipotle peppers in adobo sauce
- Salt
- Black pepper
- Sugar
Instructions
Chipotle Mayo
- Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth.
- Set aside until ready to serve.
Beef and Potato Filling
- In a pan over medium heat, add a little olive oil and sauté the ground beef.
- Once browned, add the onions, minced garlic, and diced potatoes. Cook until onions are translucent, about 2 to 3 minutes.
- Season with salt, black pepper, cumin, chili powder, and paprika.
- Stir in the flour until it’s fully absorbed by the mixture.
- Add just enough water to cover the ingredients and let it simmer for 10 to 15 minutes.
- Allow the sauce to thicken and the potatoes to become tender.
- When most of the water has evaporated and the filling has a thick consistency, remove from heat and let it cool completely.
Assemble the Empanadas
- Place an empanada wrapper on a clean, flat surface.
- Add a small handful of mozzarella and cheddar cheese to one half of the wrapper, leaving a half-inch border.
- Spoon about 2 tablespoons of the cooled beef and potato filling on top of the cheese.
- Add another light sprinkle of both cheeses over the filling.
- Fold the wrapper in half to form a half-moon shape.
- Press the edges together, then crimp with a fork to seal.
- Repeat with the remaining wrappers and filling. This should make about 10 to 12 empanadas.
Fry the Empanadas
- Heat canola oil in a large pot to 350°F.
- Fry the empanadas in batches until golden brown and crispy, about 3 to 4 minutes per batch.
- Remove and let them rest on a cooling rack to drain excess oil.
Serve
- Serve warm with the creamy chipotle mayo for dipping.
Storage and Reheating
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- Reheat in an air fryer at 350°F for 4 to 5 minutes or in the oven until warm and crispy.
- Freeze uncooked empanadas for up to 2 months. Fry directly from frozen, adding about 1 extra minute to the cook time.
These Beef and Cheese Empanadas are crispy, cheesy, and full of comforting flavor. Once you try them, they’ll become your new go-to snack or appetizer for any occasion.
Beef and Cheese Empanadas
Ingredients
- 10-12 Empanada wrappers
- 1 cup mozzarella cheese shredded
- 1 cup mild cheddar cheese shredded
- Canola oil for frying
- Olive oil for cooking
Beef & Potato Filling
- 1 lb ground beef
- 1 cup russet potatoes peeled and diced
- 1 1/2 cups water
- 1/2 cup onions chopped
- 2 tbsp flour
- 1 tbsp garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
Creamy Chipotle Mayo
- 1 cup mayo
- 1/4 cup sour cream
- 2 tbsp chipotle peppers in adobo sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp sugar
Instructions
Chipotle Mayo
- Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth and set aside.
Beef & Potato Filling
- To a pan over medium heat, add some olive oil and sauté the ground beef.
- Once browned, add onions, mined garlic and the diced potatoes. Continue to cook until the onions become translucent, about 2-3 minutes.
- Season with salt, black pepper, cumin, chili powder and paprika.
- Stir in flour and mix to combine until the flour is absorbed.
- Then, add just enough water to cover and allow to simmer for 10-15 minutes.
- As it cooks, the flour will help create a thick gravy that will hold everything together.
- Once most of the water has evaporated and the potatoes are cooked through, removed from heat and set aside to cool.
Assemble
- Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
- Add a layer of shredded mozzarella and cheddar cheese to one half of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
- Spoon a generous spoonful of the cooled beef and potato filling over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
- Top with more mozzarella and cheddar cheese. This double layer of cheese adds flavor and helps bind the filling as well.
- Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
- Continue assembling the remaining empanadas using the same method. This should make 10-12 empanadas.
- Heat a large pot of canola oil to 350F.
- Working in batches fry the empanadas until they are golden brown and crispy. This should take about 3-4 minutes.
- Once cooked, rest on a cooling rack until you’re ready to eat.
- Serve with the creamy chipotle mayo and enjoy!
Steak and Eggs Creamy Ramen
If you love a good steak dinner and also find yourself craving a comforting bowl of ramen, this recipe brings the best of both worlds together in one unforgettable dish. Steak and Eggs Creamy Ramen is indulgent, flavorful, and just the right mix of comfort food and restaurant-worthy flair. A perfectly seared ribeye is basted with butter until tender and juicy, then sliced and layered over rich, creamy carbonara-style ramen. To take things even further, soy-marinated soft-boiled eggs are added for a savory, umami-packed bite that ties the whole bowl together.
Why You’re Going to Love This Recipe
- Juicy ribeye steak brings bold flavor and a hearty bite that elevates traditional ramen.
- Creamy ramen broth made with heavy cream and carbonara seasoning is rich and indulgent without being overly complicated.
- Soy-marinated soft-boiled eggs add umami depth and restaurant-style flair.
- Chili crisp and green onions bring freshness and just the right touch of heat.
- It feels like comfort food but looks and tastes like something you would order at a modern ramen shop.
Ingredients You’ll Need
Juicy Steak
- Ribeye steak
- For Real Blends Butcher’s BFF seasoning
- Butter, unsalted
- Olive oil
Creamy Ramen
- Buldak carbonara ramen noodles
- Water
- Heavy cream
Seasoned Soft-Boiled Eggs
- Eggs
- Soy sauce
- Mirin
- Sesame oil
- Water, enough to cover for boiling
Garnish
- Green onions, chopped
- Chili crisp
How to Make Steak and Eggs Creamy Ramen
Seasoned Soft-Boiled Eggs
- Bring a pot of water to a boil. Using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
- While the eggs cook, prepare an ice bath with cold water and ice.
- When the timer is up, transfer the eggs into the ice bath to stop the cooking process.
- Peel the eggs and place them in a container with soy sauce, mirin, and sesame oil. Refrigerate until ready to serve.
Juicy Steak
- Season the ribeye with For Real Blends Butcher’s BFF seasoning and drizzle with olive oil to help it adhere.
- Heat a cast iron pan over medium heat. Start by searing the fat cap for 1 to 2 minutes, then sear each side until a crust forms.
- Add butter to the pan and baste the steak during the final minute of cooking.
- Cook time will depend on your preferred doneness. About 1 to 2 minutes per side yields a medium-rare finish.
- Rest the steak in aluminum foil before slicing.
Creamy Ramen
- Bring 3 cups of water to a boil and add the ramen noodles. Cook according to package directions until tender.
- Remove the noodles and place them in a serving bowl, leaving the broth in the pot.
- Add the carbonara seasoning packet and heavy cream to the broth. Simmer for 4 to 5 minutes until thickened and creamy.
- The ramen also comes with a spicy packet. Use sparingly if you want extra heat, but chili crisp at the end gives plenty of kick.
Assemble
- Pour the creamy broth over the ramen noodles in the serving bowl.
- Slice the rested steak and arrange on top of the noodles.
- Add a soy-marinated soft-boiled egg, then garnish with green onions and chili crisp.
- Serve immediately and enjoy.
Storage and Reheating
- Storage: Store leftover ramen and steak separately in airtight containers in the refrigerator for up to 2 days. Keep marinated eggs in their marinade in the fridge for up to 3 days.
- Reheating: Reheat the ramen broth on the stovetop over medium-low heat until warmed through, then add the noodles just before serving. Steak can be gently reheated in a skillet with a little butter, but it’s best enjoyed fresh.
Final Thoughts
Steak and Eggs Creamy Ramen takes a classic comfort food favorite and transforms it into something truly memorable. Between the juicy, butter-basted ribeye, the creamy ramen broth, and the savory soy-marinated eggs, this bowl hits every note of indulgence and satisfaction. It’s a recipe worth savoring, whether for a cozy night in or an impressive dinner for someone special.
Steak and Eggs Creamy Ramen
Ingredients
Juicy Steak
- 1 1-inch ribeye steak
- 2 tbsp For Real Blends Butcher’s BFF seasoning
- 2 tbsp butter unsalted
- 1 tbsp olive oil
Creamy Ramen
- 2 packs buldak carbonara ramen noodles
- 3 cups water
- 1 cup heavy cream
Seasoned Soft Boiled Eggs
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tsp sesame oil
- Water enough to cover while boiling
Garnish
- Green onions chopped
- Chili crisp
Instructions
Seasoned Soft Boiled Eggs
- To a pot of boiling water, using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
- While these are boiling get a bowl and fill it will water and ice to create an ice bath. Once the timer is up, remove the eggs from the boiling water and place them into the ice bath.
- Peel the eggs and add to a container with soy sauce, mirin and sesame oil. Place in the fridge until you’re ready to serve.
Juicy Steak
- Season the steak with For Real Blends Butcher’s BFF seasoning and some olive oil to help the seasoning adhere to the steak.
- Heat a cast iron pan to medium heat. Starting with the fat cap, sear the steak on all sides for 1-2 minutes. Once a good crust has developed, add some unsalted butter to the pan and bast the season for the final minute of the cook time.
- The cook time will vary depending on the doneness you want to achieve. 1-2 minutes per side will give you a medium rare finish.
- Once the steak reaches your preferred doneness, rest in aluminum foil.
Creamy Ramen
- Bring 3 cups of water to a boil and add the ramen noodles. Follow cooking instructions to make sure they cooked through.
- Once cooked, remove the noodles and place them in the serving bowl leaving the broth in the pot to continue cooking. Add the carbonara seasoning packet and a cup of heavy cream and allow the broth to thicken and reduce. This should take about 4-5 minutes.
- This ramen does also come with a spicy packet, approach with caution, a little goes a long way. I decided not to use it since I added chili crisp at the end.
Assemble
- Now that the broth is thick and creamy, pour over the noodles in the serving bowl.
- At this point the steak is well-rested, slice into piece and add to the ramen with one of the seasoned soft boiled eggs. Garnish with green onions, chili crisp and enjoy!
Braised Short Rib Empanadas with Creamy Poblano Dipping Sauce
There’s something about an empanada that feels like pure comfort. The way the golden crust shatters with the first bite, giving way to melty cheese and a filling so rich it feels like it took all day to get there; because, well, it did. These braised short rib empanadas aren’t just a snack, they’re a full experience. Slow cooked beef, kissed with red wine and smoky poblano BBQ sauce, folded into flaky pastry with mozzarella and fried until perfectly crisp. And just when you think it can’t get better, you dunk it into a cool and creamy poblano sauce that ties everything together.
This recipe is indulgent, yes, but it’s also a little show stopping. Serve these at a gathering and watch them disappear faster than you can fry them. Or keep them all to yourself and savor one warm bite at a time.
Why You’re Going to Love This Recipe
- Slow braised flavor – The short rib is cooked low and slow with red wine, beef broth, and roasted poblano BBQ sauce until it’s fork tender and bursting with flavor.
- Cheesy layers – Mozzarella melts into the filling and binds it together while giving every bite that gooey pull we all love.
- Crisp and golden – Frying the empanadas gives you that perfect crunch with a soft, savory filling inside.
- The sauce steals the show – The creamy poblano dip adds a cool, smoky balance that makes these empanadas irresistible.
- Party perfect – These work as appetizers, snacks, or the main event. They’ll stand out on any table.
Ingredients You’ll Need
Short Rib Filling
- Short rib, boneless
- Beef broth
- Dry red wine
- Tenayo Roasted Poblano Mexican Style BBQ Sauce
- Onion, chopped
- Celery, chopped
- Bell peppers, chopped
- Tomato paste
- Oregano, dried
- Bay leaves
- Salt
- Pepper
Empanadas
- Empanada wrappers
- Mozzarella cheese, shredded
- Canola oil, for frying
Creamy Poblano Dipping Sauce
- Mexican crema
- Tenayo Roasted Poblano Mexican Style BBQ Sauce
How to Make Braised Short Rib Empanadas
Make the Creamy Poblano Dipping Sauce
In a small bowl, stir together Mexican crema and roasted poblano BBQ sauce. Cover and chill until ready to serve.
Make the Short Rib Filling
- Season short rib chunks with salt and pepper. Sear on both sides in a hot pan with oil until browned, about 3 to 4 minutes per side. Remove and set aside.
- In the same pan, sauté onion, celery, and bell peppers until softened. Add tomato paste and cook a few minutes to deepen the flavor.
- Deglaze with red wine and let it reduce slightly. Add the beef back to the pot along with beef broth, roasted poblano BBQ sauce, oregano, salt, pepper, and bay leaves.
- Cover and simmer until the short rib is fork tender, about 1 to 2 hours.
- Shred the beef into small chunks, mixing it with some of the braising liquid for moisture and flavor. Let cool slightly before assembling.
Assemble and Fry
- Place an empanada wrapper on a clean surface. Add a layer of mozzarella cheese, followed by a spoonful of short rib filling, then another sprinkle of cheese.
- Fold the wrapper in half, sealing the edges tightly. Crimp with a fork for a secure seal.
- Heat oil to 350°F. Fry the empanadas in batches until golden brown and crisp, about 4 to 5 minutes.
- Transfer to a cooling rack and repeat with remaining wrappers and filling.
Serve hot with the creamy poblano dipping sauce on the side.
Storage and Reheating
- To store: Keep cooled empanadas in an airtight container in the fridge for up to 3 days.
- To freeze: Freeze un-fried assembled empanadas on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry straight from frozen.
- To reheat: Warm leftovers in an oven or air fryer at 350°F until crisp and heated through. Avoid the microwave if you want to keep the crunch.
Final Thoughts
These braised short rib empanadas are the kind of recipe that makes you slow down and savor each bite. From the tender beef to the molten cheese and crisp shell, they’re pure comfort wrapped in pastry. The creamy poblano sauce takes it all to another level, giving you smoky, tangy, and cooling contrast in every dip. Make them for a celebration, a game day spread, or a cozy night in—you won’t regret it.
Braised Short Rib Empanadas
Ingredients
- 9-12 Empanada wrappers
- 2-3 cups mozzarella cheese shredded
- Canola oil for frying
Short Rib Filling
- 2-2 1/2 lbs short rib boneless
- 2 cups beef broth
- 1 cup dry red wine
- 1/2 cup Tenayo Roasted Poblano Mexican Style BBQ Sauce
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1/2 cup bell peppers chopped
- 1/4 cup tomato paste
- 1 tbsp oregano dried
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
Creamy Poblano Dipping Sauce
- 1/2 cup Mexican crema
- 1/4 cup Tenayo roasted poblano Mexican style sauce
Instructions
Creamy Poblano Dipping Sauce
- In a small bowl add all ingredients listed under “Creamy Poblano Dipping Sauce.” Mix thoroughly and set in the fridge until ready to serve.
Short Rib Filling
- Season the chunks of boneless short rib with salt and pepper.
- Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
- Allow to sear for 3-4 minutes per side. Once browned, set aside.
- In the same pan, sauté onions, celery and bell peppers for 2-3 minutes until slightly browned.
- Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
- Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
- Return the seared short rib to the pot with a generous amount of Tenayo’s Roasted Poblano Mexican Style BBQ Sauce and beef stock.
- Season with oregano, salt, pepper, and add a few whole bay leaves.
- Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 1-2 hours.
- Once the short rib is tender, remove from the sauce and break it apart into small chunks. Mix the shredded short rib with about a cup of the sauce and set aside to cool slightly.
Assemble
- Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
- Add a layer of shredded mozzarella cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
- Spoon a generous spoonful of the cooled, shredded short rib over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
- Top with more mozzarella cheese. This double layer of cheese adds flavor and helps bind the filling together.
- Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
- Continue assembling the remaining empanadas using the same method.
- Heat a large pot of canola oil to 350F.
- Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
- Once cooked, rest on a cooling rack until you’re ready to eat.
- Serve with the creamy poblano dipping sauce and enjoy!
Cheesesteak Sliders
These Cheesesteak Sliders are everything you love about the classic sandwich. Melty cheese, tender ribeye, and buttery rolls, all baked into a crave-worthy pull-apart bite. Perfect for game day, parties, or weeknight indulgence, they come together fast and disappear even faster.
Why You’re Going to Love This Recipe
• Crowd Pleasing Whether you’re feeding friends or family, these sliders hit every savory, cheesy note
• Quick and Easy Minimal prep and maximum flavor make this perfect for busy weeknights
• Irresistible Garlic Butter Topping That golden, garlicky finish on the buns is next level
• Classic Cheesesteak Vibes You get all the richness of the Philly favorite, just in slider form
Ingredients
Rolls and Cheese
Hawaiian sweet rolls
American cheese
Provolone cheese
Mayonnaise
Steak Filling
Thinly shaved ribeye
Diced onions
Diced bell peppers
Salt
Black pepper
Garlic Butter
Butter, melted
Garlic
Salt
Instructions
Make the Garlic Butter
In a small bowl, mix together melted butter, garlic, and a pinch of salt. Set aside.
Cook the Steak Filling
In a hot skillet, add oil and sear the ribeye until nearly cooked through. Toss in onions and bell peppers, cooking until tender and lightly caramelized. Season with salt and pepper.
Assemble the Sliders
Preheat oven to 400°F
Slice the rolls horizontally and spread mayo on both the top and bottom halves. Place the bottom layer on a lined baking sheet
Layer with American and provolone cheese, followed by the steak and veggie mixture. Add another layer of both cheeses, then crown with the top buns. Brush generously with garlic butter.
Bake and Serve
Toast in the oven for 8 to 10 minutes, until the cheese is melty and the tops are golden brown
Once out of the oven, brush on more garlic butter, sprinkle with parmesan cheese, and finish with freshly chopped parsley. Serve hot and watch them vanish.
Cheesesteak Sliders
Ingredients
- 12 count Hawaiian Rolls
- 10 slices American cheese
- 8 slices provolone cheese
- 1/2 cup mayo
Steak Filling
- 12 oz thinly shaved ribeye
- 1/2 cup onion diced
- 1/2 cup bell peppers diced
- 1 tsp salt
- 1 tsp pepper
Garlic Butter
- 4 tbsp butter melted
- 1 tsp garlic
- 1/4 tsp salt
Instructions
Garlic Butter
- To a small bowl, add all ingredients listed under “Garlic Butter.” Once combined, set aside.
Steak Filling
- In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper.
Assemble
- Preheat oven to 400F
- Slice a 12-pack of Hawaiian sweet rolls in half lengthwise and spread a generous layer of mayo on both sides. Transfer the bottom half to a prepared baking sheet. Add six slices of American cheese and four slices of provolone cheese.
- Top with the tender steak and veggies. Add another layer of American and provolone cheese. Return the top buns and brush on a healthy amount of garlic butter. Toast until the cheese is melted and the tops are golden brown. This should take about 8-10 minutes.
- Once out of the oven, brush on more garlic butter, a few sprinkles of parmesan cheese and freshly chopped parsley. Enjoy!
Out of this World Cheesesteak Egg Rolls
Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:
- All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
- Double cheese melt factor with mozzarella and American
- Crowd-pleasing appetizer or indulgent snack
- Air fryer friendly for an easy, no-fuss option
- That homemade ranch? Chef’s kiss
Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar
How to Make It (WATCH HERE)
Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.
Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.
Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.
Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.
Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.
Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.
Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.
Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.
Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.
Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.
Crispy Cheesesteak Egg Rolls
Ingredients
- 9-10 egg roll wrappers
- 9-10 mozzarella cheese slices
- 9-10 american cheese slices
- Canola oil for frying
Steak Filling
- 12 oz thinly shaved ribeye
- 1/2 cup onion diced
- 1/2 cup bell peppers diced
- 1 tsp salt
- 1 tsp pepper
Egg Wash
- 1 egg
- 1 tbsp water or milk
Homemade Ranch Dressing
- 1 cup buttermilk
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 tbsp chives chopped
- 1 tsp dill chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sugar
Instructions
Homemade Ranch Dressing
- In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.
Egg Wash
- In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.
Steak Filling
- In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.
Assemble
- Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
- Heat a pot of canola oil to 350°F.
- Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
- Serve hot with a side of the homemade ranch dressing and enjoy!
you wrap it in golden, flaky pastry and stuff it with melty cheese. These cheesy oxtail empanadas are the ultimate second-day glow-up—tender, slow-braised oxtail meets gooey cheddar (or whatever cheese you love) in a perfectly crisp shell. They’re rich, savory, and made to be devoured hot out the oven or dipped in your favorite sauce. Whether you’re serving them as a snack, party bite, or main dish, these empanadas are proof that leftovers were made to be reimagined.
Why You’re Going to Love This Recipe:
- Fall-apart oxtail: Marinated in bold herbs and seasonings, then simmered until tender and juicy.
- Creamy, melty provolone: Each bite is wrapped in layers of cheese that stretch and melt perfectly.
- Crispy empanada shell: Golden and crunchy with a buttery finish that holds the filling just right.
- Sweet chili sauce on the side: A tangy, creamy dip that balances the richness of the filling.
- Unforgettable appetizer or snack: These empanadas are perfect for entertaining or savoring solo.
Ingredients You’ll Need
This cheesy, meaty bite comes together with:
- Oxtail
- Bell peppers
- Red and green onion
- Green seasoning
- Garlic and ginger
- Oregano, allspice, thyme
- Browning and brown sugar
- Canola oil
- Empanada wrappers
- Provolone cheese
- Sweet chili sauce
- Mayo and soy sauce
How to Make Cheesy Oxtail Empanadas (WATCH HERE)
Prepare the Sauce:
In a small bowl, mix together sweet chili sauce, mayo, and soy sauce until smooth. Refrigerate until ready to serve.
Marinate the Oxtail:
In a large bowl, toss the oxtail with bell peppers, red onion, green onion, green seasoning, garlic, ginger, oregano, allspice, thyme, browning, salt, and pepper. Cover and refrigerate for 24 to 48 hours to build deep flavor.
Cook the Oxtail:
In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar melts and turns into a light caramel.
Remove the oxtail from the marinade, saving the liquid, and sear it in batches until browned. Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add just enough water to cover the meat, then simmer low and slow until the oxtail is fork-tender.
Once tender, remove the oxtail and shred the meat, discarding the bones. Skim excess oil from the gravy and reduce until thickened. Stir the shredded meat back in and set aside to cool.
Assemble the Empanadas:
Place an empanada wrapper on a clean surface. Add a layer of provolone cheese to the center, then spoon over a portion of the shredded oxtail. Top with another layer of provolone cheese.
Fold the wrapper into a half-moon shape. Press the edges together and seal using the tips of a fork. Repeat with the remaining wrappers and filling.
Fry Until Crispy:
Heat canola oil in a large pot to 350°F. Fry the empanadas in batches until golden brown and crispy, about 4 to 5 minutes. Let them drain on a cooling rack.
Time to Serve:
Serve the empanadas hot with a side of chilled creamy sweet chili sauce. The crisp shell, savory oxtail, and gooey provolone are pure comfort in every bite.
Absolutely, Rey! Here are both air fryer and oven baking instructions for your Cheesy Oxtail Empanadas, keeping that crispy, golden finish in mind:
Air Fryer Instructions
- Preheat your air fryer to 375°F.
- Lightly spray the basket with oil to prevent sticking.
- Arrange empanadas in a single layer, leaving space between each one. Do not overcrowd.
- Lightly spray or brush the tops with oil for that golden finish.
- Air fry for 8–10 minutes, flipping halfway through, until golden brown and crisp.
- Let cool slightly on a rack before serving with the creamy sweet chili sauce.
Oven Baking Instructions
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper and lightly oil or spray it.
- Place empanadas on the sheet, leaving a little space between each one.
- Lightly brush the tops with oil or an egg wash for a deeper golden color.
- Bake for 18–22 minutes, or until golden brown and crisp on the edges.
- Allow to cool for a few minutes before serving.
Storage Tips
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Bake or air fry until warmed through and crispy again.
- To freeze: Freeze uncooked empanadas in a single layer before transferring to a freezer-safe bag. Fry straight from frozen, adding a couple of minutes to the cook time.
Cheesy Oxtail Empanadas
Ingredients
- 10-12 6 inch empanada wrappers
- Canola oil for frying
- 10-12 provolone cheese slices
Oxtail
- 3-4 lbs of oxtails
- 1 cups bell peppers chopped
- 1/2 cup red onion chopped
- 1/2 cup green onion chopped
- 1/2 cup green seasoning
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp all spice powder
- 7-8 sprigs of thyme tied together
- 2 tbsp browning
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp canola oil
Creamy Sweet Chili Sauce
- 1 cup sweet chili sauce
- 1/4 cups mayo
- 1 tbsp soy sauce
Instructions
Creamy Sweet Chili Sauce
- In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.
Oxtail
- In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
- Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
- In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
- Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
- Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
- Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
- Skim off excess oil from the gravy, then bring to a boil and reduce until thickened.
- Return the shredded oxtail to the pot, mix well, then remove from heat and set aside to cool.
Assemble
- Lay out the wrapper: Place a 6-inch empanada wrapper on a clean, flat surface or cutting board
- Add the first layer of cheese: Place a layer of provolone cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
- Spoon on the oxtail: Add a generous spoonful of the cooled, shredded oxtail over the cheese layer. Be careful not to overfill—about 2 tablespoons of filling is ideal to prevent leakage.
- Top with more cheese: Add another small layer of provolone cheese over the oxtail. This double layer of cheese adds flavor and helps bind the filling together.
- Fold and seal: Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
- Repeat: Continue assembling the remaining empanadas using the same method.
- Heat a large pot of canola oil to 350F.
- Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
- Once cooked, rest on a cooling rack until you’re ready to eat.
- Serve with the creamy sweet chili sauce and enjoy!
There’s comfort food, and then there’s next-level comfort food—this Oxtail Pot Pie is exactly that. Imagine slow-braised, fall-apart oxtail bathed in a rich, savory gravy, layered beneath a golden crust of creamy mac and cheese. Every bite is a symphony of deep, bold flavors, velvety cheese, and tender, melt-in-your-mouth oxtail. It’s the kind of dish that wraps around you like a warm hug, perfect for a cozy night in or a show-stopping addition to your dinner table.
This isn’t just a meal; it’s an experience—a dish that takes its time, allowing flavors to develop into something unforgettable. The oxtail, seasoned and braised to perfection, brings an indulgent richness, while the mac and cheese crust adds that extra level of decadence. It’s comfort food with soul, and once you make it, you’ll be hooked.
Why You’ll Love This Recipe
- Deep, rich flavors – Braised oxtail cooked low and slow results in tender, succulent meat and a gravy bursting with flavor.
- Ultimate comfort – Creamy, cheesy mac and cheese doubles as the crust, giving you the best of both worlds in one dish.
- Perfect for entertaining – Individual ramekins make this a beautiful and impressive dish to serve at gatherings.
- Make-ahead friendly – Both the oxtail and mac and cheese can be prepared in advance, making assembly a breeze.
Ingredients You’ll Need
For the Oxtail
- Oxtails, trimmed
- Bell peppers, red onion, and green onion
- Fresh ginger and garlic
- Dried oregano and allspice powder
- Fresh thyme
- Browning sauce
- Ketchup (optional)
- Brown sugar
- Salt and pepper
- Canola oil
For the Mac & Cheese
- Elbow macaroni, cooked
- Half-and-half
- Mild cheddar and Muenster cheese
- Unsalted butter and flour
- Garlic, salt, and pepper
How to Make Oxtail Pot Pie (VIDEO)
Prepare the Oxtail
In a large bowl, combine the oxtail with bell peppers, onions, ginger, garlic, dried herbs, and spices. Let marinate for at least 24 hours, up to 48 hours for maximum flavor.
In a large pot, heat canola oil over medium heat. Add brown sugar and stir constantly until it caramelizes into a deep amber color.
Remove the oxtail from the marinade, reserving the liquid, and sear in batches until browned on all sides. Set aside.
Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add enough water to barely cover the meat.
Simmer on low for 2-3 hours until the meat is fall-apart tender. Remove from the pot, shred the meat, and discard the bones.
Skim off excess oil from the gravy, then stir in ketchup and reduce until thickened. Return the shredded oxtail to the pot, mix well, and set aside.
Make the Mac & Cheese
In a pot over medium heat, melt butter. Once bubbling slightly, whisk in flour and cook for 1-2 minutes to create a roux.
Slowly pour in the half-and-half, whisking continuously to prevent lumps.
Continue whisking until the sauce thickens, about 3-4 minutes. Avoid boiling to prevent separation.
Season with garlic, salt, and pepper, then remove from heat and stir in the cheeses until fully melted.
Fold in the cooked macaroni and set aside.
Assemble & Bake
Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
Sprinkle with shredded cheddar, then top with mac and cheese.
Finish with another layer of cheddar and place ramekins on a baking sheet.
Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
Serve immediately and enjoy!
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until heated through, or microwave in short intervals.
- Freeze: Assemble the pot pies in ramekins and freeze before baking. When ready to eat, bake straight from frozen, adding a few extra minutes.
Oxtail Pot Pie With a Mac & Cheese Crust
Equipment
- 6-8 8 oz ramekins
Ingredients
Oxtail
- 4-5 lbs of oxtails
- 1 cups bell peppers chopped
- 1/2 cup red onion chopped
- 1/2 cup green onion chopped
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp all spice powder
- 7-8 sprigs of thyme tied together
- 2 tbsp browning
- 2 tbsp ketchup optional
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp canola oil
Mac & Cheese
- 8 oz elbow macaroni cooked
- 4 cups half and half
- 1 cup mild cheddar cheese shredded (plus more for topping)
- 1 cup Munster cheese shredded
- 4 tbsp flour
- 4 tbsp butter unsalted
- 1 tsp garlic minced or paste
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Oxtail
- In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
- Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
- In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
- Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
- Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
- Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
- Skim off excess oil from the gravy, then stir in the ketchup. Bring to a boil and reduce until thickened.
- Return the shredded oxtail to the pot, mix well, then remove from heat and set aside.
Mac & Cheese
- In a pot over medium heat, melt the butter. Once bubbling slightly, whisk in the flour and cook for 1-2 minutes.
- Slowly pour in the half-and-half, whisking continuously to create a smooth sauce with no lumps.
- Continue whisking until the sauce thickens, about 3-4 minutes. Do not let it come to a boil, as this may cause it to break.
- Season with garlic, salt, and pepper.
- Remove from heat and whisk in the cheddar and Muenster cheese until melted.
- Fold in the cooked macaroni and set aside.
Assemble
- Spoon a layer of shredded oxtail and gravy into the base of each ramekin.
- Sprinkle with shredded cheddar, then top with mac and cheese.
- Finish with another sprinkle of cheddar and place the ramekins on a baking sheet.
- Bake at 375°F for 15-20 minutes, or until the cheese is golden and bubbling.
- Serve immediately and enjoy!