Love At First Bite
From Weeknights to Wow Nights: Beef—It’s What’s for Dinner.
February 2026 Issue
by Lindsay Gifford
Recipes, Photos and Information provided by
Beef. It’s What’s for Dinner.®
Have you ever bitten into a perfectly-cooked steak or juicy hamburger and immediately slipped into food nirvana—the kind where you close your eyes, lean back and just savor the delectable flavors?
That “food nirvana” feeling isn’t random—high-protein foods tend to satisfy in a way that keeps you feeling fueled and full. When most people think about wellness, they often picture intense workouts and superfood-packed salads. But the truth is, wellness is so much more than that. It’s about balance—finding the right mix of nutritious food, movement, and meaningful connections to nourish not only your body, but also your mind and soul. And yes, that balance can absolutely include beef!
“Protein, protein, protein”—it seems like a mantra these days! If it’s protein you’re looking for, beef is a solid choice. Beef is also packed with 10 essential nutrients—the Big 10—that may get you through the day with more energy and less snacking, helping you be the best you can be.
Lean beef offers the best bang for your buck. All lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3.5-oz. cooked serving. And, surprise, some cuts of beef are as lean as a 3-oz. skinless chicken thigh. A 3-oz. serving of lean beef provides 25 grams of protein, which is about half the recommended daily value. The most popular lean beef cuts include strip steak, T-bone, tenderloin steak, filet, top sirloin and chuck eye roast. So dig into these fabulous recipes that taste great and help you fuel a healthy lifestyle!
Beef’s “Big 10” include:
• Iron—helps your body use oxygen
• Choline—supports nervous system development
• Protein—helps preserve and build muscle
• Selenium—helps protect cells from damage
• Vitamins B6 & B12—help maintain brain function and gives you energy
• Zinc—helps maintain a healthy immune system
• Phosphorus—helps build bones and teeth
• Niacin—supports energy production and metabolism
• Riboflavin—helps convert food into fuel
With a serious craving for a thick, medium-rare steak, we reached out to Beef. It’s What’s for Dinner to bring you delicious recipes from sizzling steaks for Valentine’s Day to a twist on Sloppy Joes for an easy weeknight meal that everyone loves. And of course, the beef experts know what they’re doing when it comes to marinades, butters, and sauces that flavor up even the best cuts of meat.
Funded by the Cattlemen’s Beef Board and National Cattlemen’s Beef Association, www.beefitswhatsfordinner.com is a powerhouse website loaded with nutritional facts, how-tos, and hundreds of recipes categorized into focused collections to help you choose what’s best for you. We’re sure you’ll “meat” your match for love at first bite.
Mini Meatballs with Apricot Dipping Sauce
Cook Time: 45 mins | Servings: 24
1 lb Ground Beef (96% lean)
1/4 cup seasoned dry Bread crumbs
2 Egg whites or 1 egg, beaten
2 Tbsps Water
1/4 tsp Salt
1/8 tsp Pepper
Apricot Dipping Sauce:
3/4 cup Apricot preserves
3/4 cup Barbecue sauce
2 Tbsps Dijon-style mustard
Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake for 18 to 20 minutes. Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer uncovered 3 to 5 minutes, stirring occasionally or until sauce thickens slightly. Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve warm.
Cook’s Tip: 1) Red or black raspberry, fig, peach, currant or pineapple preserves and orange marmalade may be substituted for apricot preserves. 2) To keep meatballs warm, place in 2 1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2 1/2 hours, stirring occasionally.
Pump Up the Flavor.
Tangy Lime Marinade
Prep Time: 5 mins | Servings: 2 | Calories: 60
1/4 cup fresh lime juice
2 Tbsps Brown sugar
2 Tbsps Vegetable oil
3 tsps minced Garlic
1 Tbsp Worcestershire sauce
Combine all ingredients in small bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally. Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cowboy Steak & Roast Rub
Prep Time: 5 mins | Servings: 2 | Calories: 20
2 tsps sweet Paprika
1 tsp Garlic powder
11/2 tsps dried Thyme leaves
1 tsp Onion powder
1/2 tsp Salt (optional)
1/2 tsp Pepper
Combine all ingredients in small bowl; press evenly onto beef steak(s) or roast. Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness.
Sesame-Soy Marinade
Prep Time: 10 mins | Servings: 4 | Calories: 110
1/4 cup Soy sauce
2 Tbsps Water
1 1/2 Tbsps dark Sesame oil
1 tsp minced Garlic
1 tsp minced fresh Ginger
1/4 tsp Pepper
1/4 cup Green onions, finely chopped
2 Tbsps packed Brown sugar
Combine all ingredients in small bowl; stir until sugar is dissolved. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally. Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Roasted Sun-Dried Tomato Beef Tri-Tip
with Peppers and Sweet Potatoes
Cook Time: 1 hr 30 mins | Servings: 8 | Calories: 270
1 beef Tri-tip Roast (1.5 - 2 lbs)
1/2 cup Italian dressing
1/4 cup Sun-dried tomatoes, drained
1/4 cup Water
1 1/2 lbs Sweet potatoes, cut into 2” pieces
2 Red bell pepper, cut into 2” pieces
2 Tbss grated Parmesan cheese
1 tsp Salt
1 Tbsp fresh Parsley
Preheat oven to 425°F. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture. Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat. Place on rimmed baking sheet lined with parchment. Set aside. Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness. Remove roast when instant-read thermometer registers 135° for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20 - 25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium) Meanwhile, increase oven temperature to 475°F. Stir vegetables and return to oven for 15 - 20 minutes or until desired doneness. Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired.
French Onion Meatball Subs
Cook Time: 35 mins | Servings: 4 | Calories: 840
1 Egg, beaten 
1 packet (1 oz) Onion soup mix
1 lb Ground Beef (93% lean or leaner)
2 Tbsps Canola oil
1/4 cup dry Bread crumbs
1/4 tsp ground Black pepper
2 cups Water
8 slices Gruyere cheese
1 packet (0.87 oz) Brown gravy mix
4 Sub rolls, split
1 Green onion, thinly sliced
Caramelized Onions:
2 Tbsps Butter
1 1/2 cups Onion, thinly sliced
Combine Ground Beef, egg, onion soup mix, breadcrumbs and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Heat oil in nonstick skillet over medium-high heat. Add meatballs; cook 5 minutes or until meatballs begin to brown, turning occasionally. Remove from skillet; set aside. Meanwhile, add onion and butter to skillet; cook 8 to 10 minutes or until caramelized, stirring often. Lower heat if necessary. Add gravy mix and water; whisk until thickened. Return meatballs to skillet. Cook 8 to 10 minutes or until heated through and reach an internal temperature of 160°F. Preheat broiler to high. Place half of cheese in bottom of sub rolls; top with 3 meatballs, gravy and remaining cheese. Place in broiler pan so surface of subs is 3 to 4 inches from heat. Broil 2 to 3 minutes or until cheese melts. Sprinkle with green onion.
Butter It Up.
Classic Compound Butter
Prep Time: 10 mins | Servings: 16 | Calories: 110
1 cup unsalted Butter, softened
2 cups lightly packed fresh Parsley leaves
8 Garlic cloves
1/2 tsp Salt
1/2 tsp Pepper
Place all ingredients in food processor. Cover; pulse on and off until blended. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm. Cook’s Tip: 1) To mold butter into shapes, pack prepared butter into molds prior to refrigeration. 2) Butter may be prepared ahead of time, wrapped or covered and refrigerated for up to 2 weeks.
Flavorful Twists—
• Blue Cheese Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces crumbled blue cheese and omitting parsley.
• Chevré-Mint Butter: Prepare recipe as above, replacing 1/2 cup butter with 4 ounces goat cheese, substituting 1 tablespoon finely chopped fresh mint leaves for parsley.
• Coconut Cilantro-Lime Butter: Prepare recipe as above, substituting 1 cup chilled coconut oil for 1 cup butter, 1 tablespoon finely chopped cilantro leaves for parsley and adding 1 teaspoon freshly grated lime peel (about 1 lime).
• Creamy Onion-Chive Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup onion-chive cream cheese spread and omitting parsley.
• Queso Blanco-Chipotle Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup crumbled queso blanco, omitting parsley and adding 2 tablespoons minced chipotle in adobo sauce.
• Sour Cream Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/4 cup sour cream, substituting 1 tablespoon dried tarragon for parsley and adding 1 tablespoon freshly grated lemon peel (about 1 lemon).
• Sundried Tomato Butter: Prepare recipe as above, replacing 1/2 cup butter with 1/2 cup prepared sundried tomato spread and omitting parsley.
Beef Jambalaya
Cook Time: 50 mins | Servings: 6 | Calories: 490
2 Tbsps Vegetable oil, divided 
1 beef Chuck Roast (about 1 LB), cut into 1-inch pieces
1 Tbsp Cajun seasoning
12 oz Smoked beef sausage, cut into 1/4-inch rounds
1 cup Onion, diced
1/2 cup Green bell pepper, diced
1/2 cup Celery, diced
1 Tbsp minced Garlic
1 can (14 oz) diced Italian tomatoes
1 cup reduced-sodium Beef broth
2 tsps Worcestershire sauce
1 tsp Salt
1 tsp Gumbo file powder
1/2 tsp Black pepper
1/2 tsp crushed Red pepper
1 Bay leaf
1/2 tsp Hot pepper sauce
3 cups cooked White rice
Garnish: Green onions, chopped and Parsley leaves, chopped
Heat 1 tablespoon oil in large stock pot or Dutch oven over medium high heat. Season beef Chuck Roast pieces and beef sausage with Cajun seasoning. Brown beef pieces; set aside. Brown beef sausage; set aside. Add remaining 1 tablespoon oil to same stock pot or Dutch oven. Add onion, bell pepper, celery and garlic; cook 7 to 10 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes, broth, Worcestershire, salt, Gumbo file powder, red pepper, black pepper and bay leaf. Add beef and sausage; bring to a boil. Reduce to a simmer; cover and cook 20 to 25 minutes, stirring occasionally. Discard bay leaf. Stir in rice; bring to a boil. Reduce heat; simmer for 3 to 5 minutes or until liquid is absorbed and rice is heated through. Stir in hot sauce. Garnish with green onions and parsley, as desired.
Mini Beef Wellingtons
Cook Time: 40 mins | Servings: 12 | Calories: 230
2 Tbsps Canola oil, divided 
1 lb beef Tenderloin Steak, cut into 3/4-inch pieces
1 pkg (8 oz) Mushrooms, chopped
1/2 tsp ground Black pepper, divided
3 Tbsps minced Onion
1 pkg (17.3 oz) frozen Puff pastry, thawed
11/2 tsps chopped fresh Thyme
3/4 tsp Salt, divided
1/4 cup Dijon-style mustard
Horseradish sauce and chopped parsley, optional
In large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook 2 to 3 minutes until tender and all liquid is evaporated, stirring often. Stir in onion, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper; remove from heat and set aside. Preheat oven to 425°F. Toss beef with remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spray 24 mini-muffin cups with cooking spray. Unfold puff pastry on a lightly floured cutting board; cut each sheet into 12 (2-inch) squares. Place squares into mini-muffin cups. Brush dough with mustard, then place heaping teaspoon of mushroom mixture in center of dough. Top with steak piece. Bake 10 to 12 minutes or until golden brown and instant-read thermometer inserted in center registers 135°F for medium rare; 150°F for medium. Let rest. Temperature will continue to rise to 145°F for medium rare and 160°F for medium. Serve warm topped with horseradish sauce and parsley, if desired.
Let’s Get Saucy.
More Than Just Steak Sauce
This all-purpose, steak sauce is a powerhouse in the kitchen. It’s perfectly paired with
steak, burgers or in a marinade.
Cook Time: 6 mins | Servings: 8 | Calories: 20
1/4 cup Ketchup
2 Tbsps Mustard
1 Tbsp Worcestershire sauce
1 tsp Hot pepper sauce
2 tsps sweet Paprika
11/2 tsps dried Thyme leaves
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Kosher salt
1/2 tsp Pepper
Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
Chateaubriand Sauce
Elevate a steak or roast with this pan sauce.
Cook Time: 35 mins | Servings: 20 | Calories: 30
3 Tbsps butter, divided
1/3 cup minced shallots
8 ounces sliced mushrooms
1 Tbsp minced garlic
1 cup dry white wine
1 (14 to 14.5 oz) can reduced-sodium beef broth
1 tsp dried Tarragon leaves
Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat until hot. Add shallots, cook 2 minutes until golden brown, stirring often. Add mushrooms and garlic; cook for 3 to 4 minutes until mushrooms are tender, stirring often. Stir in wine; simmer 7 to 8 minutes. Add broth and bring to a boil; simmer 15 to 20 minutes until the liquid has reduced by half. Whisk in remaining 2 tablespoons butter; stirring until the butter is incorporated. Stir in tarragon leaves. Season with salt and pepper, as desired.
Horseradish Cream Sauce
Four simple ingredients, one memorable cream sauce.
Prep Time: 10 mins | Servings: 9 | Calories: 50
1 cup reduced-fat dairy Sour cream
1/4 cup Chives, thinly sliced
1/4 cup prepared Horseradish
1 tsp fresh Tarragon, chopped
Combine ingredients in small bowl; cover and refrigerate until ready to use.
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.
Cast-Iron Steak Au Poivre
Cook Time: 35 mins | Servings: 4 | Calories: 370
2 Beef Tenderloin Steaks, cut 1-inch thick (about 6 oz each)
1 Tbsp Salt
2 Tbsps + 11/2 tsps cracked Black pepper, divided
1/4 cup Butter
3 cloves crushed Garlic
3 sprigs fresh Thyme
1/4 cup Shallots, minced
1/4 cup Brandy
1/2 cup Heavy cream
1 Tbsp Demi-glace or beef broth
1 Tbsp Worcestershire sauce
1 tsp Dijon-style mustard
Season steaks with salt; press top of filets in 2 tablespoons cracked pepper, pressing evenly onto top of the steak. Heat large cast-iron skillet over medium heat until hot. Place steaks, peppercorn side down, in skillet turning until seared on all sides. Add 2 tablespoons butter, garlic and thyme. Cook, spooning steaks with butter, 8 to 10 minutes for medium rare (145°F) to medium doneness (160°F). Remove steaks from pan; keep warm. Add shallots; cook 2 minutes or until softened, stirring occasionally. Add brandy; cook 1 to 2 minutes or until alcohol burns off and browned bits attached to skillet are dissolved. Stir in cream, demi-glace, Worcestershire sauce, mustard and remaining 11/2 teaspoons cracked peppercorns. Cook 3 to 5 minutes or until sauce is smooth and slightly thickened. Remove from heat and gently swirl remaining 2 tablespoons of butter into sauce. Spoon sauce over warmed steaks.
Mongolian Beef Sloppy Joes
Cook Time: 30 mins | Servings: 4 | Calories: 360
3 Tbsps Hoisin sauce 1 lb Ground Beef (93% lean or leaner)
2 Tbsps Oyster sauce 1 medium Onion, chopped
1 Tbsp Soy sauce 1 to 2 serrano Chiles, seeded, chopped
1 Tbsp Honey 4 Hamburger buns
Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and chiles; cook 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings, as necessary. Stir in hoisin sauce, oyster sauce, soy sauce and honey; bring to boil. Reduce heat; simmer 5 minutes, stirring often. Divide beef mixture evenly on bottom half of each bun; close sandwiches.
Classic Beef-Stuffed Peppers
Cook Time: 45 mins | Servings: 4 | Calories: 300
1/2 cup minced Onion 
2 tsps minced Garlic
1 lb Ground Beef (93% lean or leaner)
3 Tbsps Tomato paste
1/2 tsp Salt
4 medium red, yellow or green bell peppers
2 tsps dried Parsley 1/4 tsp Black pepper
1/2 cup cooked White or brown rice
Chopped fresh parsley, optional
1 can (14.5 oz) diced Tomatoes with green peppers and onions, drained
Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.