Just imagine transforming simple dried beef into extraordinary gourmet dishes! Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive appetizers, this roundup has something for every home cook. Get ready to discover 27 mouthwatering recipes that will elevate your meals and inspire your culinary creativity. Let’s dive in and explore these delicious possibilities!
Creamy Dried Beef Dip
Kick off your snack game with this creamy, salty, savory dip that’s perfect for game day or any gathering. Grab your chips and get ready to dive in—this one’s a crowd-pleaser!
Ingredients
For the dip base:
– 8 oz cream cheese, softened
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1/4 cup milk
For flavor and mix-ins:
– 4 oz dried beef, chopped
– 1/4 cup chopped green onions
– 1/4 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. In a medium mixing bowl, combine 8 oz softened cream cheese, 1 cup sour cream, 1/2 cup mayonnaise, and 1/4 cup milk, using an electric mixer on medium speed for 2 minutes until smooth and well-blended.
3. Fold in 4 oz chopped dried beef, 1/4 cup chopped green onions, 1/4 tsp garlic powder, and 1/4 tsp black pepper with a spatula until evenly distributed.
4. Transfer the mixture to an oven-safe baking dish, spreading it into an even layer.
5. Bake in the preheated oven at 350°F for 20 minutes, or until the dip is bubbly around the edges and lightly golden on top.
6. Remove from the oven and let it cool for 5 minutes before serving to allow the flavors to meld.
Just creamy enough to cling to every chip, with a savory punch from the dried beef and a hint of freshness from the onions. Serve it warm with crispy tortilla chips or veggie sticks for the ultimate dippable experience—it’s irresistibly smooth and totally shareable!
Dried Beef and Cheese Ball
Packed with savory flavor and creamy texture, this dried beef and cheese ball is the ultimate party starter. Whip it up in minutes for a crowd-pleasing appetizer that disappears fast. Perfect for game day or holiday gatherings!
Ingredients
For the cheese ball:
– 2 (8 oz) packages cream cheese, softened to room temperature
– 1/2 cup sour cream
– 2 cups shredded sharp cheddar cheese
– 1 (2.25 oz) jar dried beef, finely chopped
– 1/4 cup finely chopped green onions
– 1 tsp Worcestershire sauce
– 1/2 tsp garlic powder
For the coating:
– 1/2 cup chopped pecans
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Place 2 (8 oz) packages of softened cream cheese in a large mixing bowl.
2. Add 1/2 cup sour cream to the bowl with the cream cheese.
3. Using an electric mixer on medium speed, beat the cream cheese and sour cream together until completely smooth and well combined, about 2 minutes. (Tip: Ensure cream cheese is at room temperature to avoid lumps.)
4. Add 2 cups shredded sharp cheddar cheese to the mixture.
5. Add 1 (2.25 oz) jar of finely chopped dried beef.
6. Add 1/4 cup finely chopped green onions.
7. Add 1 tsp Worcestershire sauce and 1/2 tsp garlic powder.
8. Using a spatula, fold all ingredients together until evenly distributed throughout the mixture.
9. Transfer the mixture onto a large piece of plastic wrap.
10. Shape the mixture into a tight ball using your hands, then wrap completely in plastic wrap.
11. Refrigerate the wrapped cheese ball for at least 2 hours until firm. (Tip: Chilling makes the ball easier to coat and slice.)
12. Combine 1/2 cup chopped pecans and 2 tbsp finely chopped fresh parsley on a small plate.
13. Unwrap the chilled cheese ball and roll it in the pecan-parsley mixture until fully coated on all sides. (Tip: Press gently to help coating adhere.)
14. Serve immediately or refrigerate covered until ready to serve.
Deliciously creamy with a satisfying crunch from the nut coating, this cheese ball balances salty dried beef with sharp cheddar. Serve with crackers, veggie sticks, or sliced baguette for the perfect bite. The flavors meld beautifully when made ahead—ideal for stress-free entertaining!
Classic Chipped Beef Gravy
Huddle up, comfort food lovers! This creamy, savory chipped beef gravy is about to become your go-to weeknight hero. Ready in minutes and packed with flavor.
Ingredients
For the base:
– 4 tablespoons unsalted butter
– ¼ cup all-purpose flour
– 2 cups whole milk
– 1 teaspoon black pepper
For the beef:
– 1 (4.5-ounce) jar dried beef, rinsed and chopped
Instructions
1. Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat.
2. Whisk in ¼ cup all-purpose flour and cook for 1 minute until golden and fragrant. Tip: Keep whisking to prevent lumps.
3. Gradually pour in 2 cups whole milk, whisking constantly until smooth.
4. Bring the mixture to a simmer over medium heat, then reduce to low.
5. Cook for 3-5 minutes, stirring occasionally, until thickened to a gravy consistency. Tip: The gravy should coat the back of a spoon.
6. Stir in 1 teaspoon black pepper and the chopped dried beef.
7. Heat for 2 more minutes until the beef is warmed through. Tip: Taste and adjust seasoning if needed, but the beef is already salty.
8. Remove from heat and serve immediately.
A velvety, peppery gravy with tender bites of salty beef that clings perfectly to toast or biscuits. Try it over crispy hash browns for a breakfast twist, or stir into mashed potatoes for ultimate comfort.
Dried Beef Stuffed Mushrooms
Ready to upgrade your appetizer game? These dried beef stuffed mushrooms deliver insane umami flavor with minimal effort. Get ready to impress every single guest.
Ingredients
For the filling:
– 1 pound large cremini mushrooms
– 2 tablespoons olive oil
– 1/2 cup finely chopped dried beef
– 4 ounces cream cheese, softened
– 1/4 cup sour cream
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 teaspoon black pepper
For topping:
– 1/4 cup panko breadcrumbs
– 2 tablespoons melted butter
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully remove stems from all mushrooms and place caps hollow-side up on the prepared baking sheet.
3. Brush mushroom caps inside and out with olive oil using a pastry brush.
4. Bake mushroom caps for 10 minutes at 375°F until they release moisture and become slightly tender.
5. While mushrooms bake, combine dried beef, cream cheese, sour cream, Parmesan, garlic, and black pepper in a medium bowl.
6. Mix filling ingredients thoroughly until completely smooth and well combined.
7. Remove mushrooms from oven and carefully drain any accumulated liquid from the caps.
8. Spoon filling mixture into each mushroom cap, mounding it slightly.
9. Combine panko breadcrumbs with melted butter in a small bowl.
10. Sprinkle buttered breadcrumbs evenly over the top of each stuffed mushroom.
11. Return mushrooms to oven and bake at 375°F for 18-20 minutes until tops are golden brown.
12. Let mushrooms rest for 5 minutes before serving to allow filling to set.
Now these beauties are ready to devour! The crispy panko topping gives way to a creamy, savory filling that pairs perfectly with the tender mushroom base. Nobody will believe how easy these were to make—serve them straight from the oven with a cold beer or as part of your next charcuterie spread.
Savory Dried Beef Roll-Ups
Y’all need these savory dried beef roll-ups in your life! They’re the perfect protein-packed snack that comes together in minutes with minimal ingredients. Get ready to impress with this no-cook appetizer that’s bursting with flavor.
Ingredients
For the filling:
– 8 ounces cream cheese, softened to room temperature
– 2 tablespoons fresh chives, finely chopped
– 1 teaspoon Worcestershire sauce
– ¼ teaspoon garlic powder
– ¼ teaspoon black pepper
For assembly:
– 16 slices dried beef (about 4 ounces)
– 16 whole dill pickles, patted completely dry
Instructions
1. Place 8 ounces of softened cream cheese in a medium mixing bowl.
2. Add 2 tablespoons of finely chopped fresh chives to the bowl.
3. Pour in 1 teaspoon of Worcestershire sauce.
4. Sprinkle in ¼ teaspoon of garlic powder and ¼ teaspoon of black pepper.
5. Use an electric mixer on medium speed to beat all ingredients together for 1-2 minutes until completely smooth and well combined. Tip: Softening the cream cheese to room temperature first prevents lumps in your filling.
6. Lay out 16 slices of dried beef flat on a clean work surface.
7. Spread approximately 1 tablespoon of the cream cheese mixture evenly over each beef slice, covering the entire surface.
8. Place one whole dill pickle at the edge of each beef slice. Tip: Pat the pickles completely dry with paper towels to prevent the beef from getting soggy.
9. Roll each beef slice tightly around the pickle, pressing gently to seal.
10. Arrange the roll-ups seam-side down on a serving platter. Tip: For easier slicing, chill the roll-ups in the refrigerator for 30 minutes before serving.
11. Serve immediately or refrigerate until ready to enjoy.
Let these roll-ups chill in the fridge for at least 30 minutes before slicing them into pinwheels for party appetizers. The tangy cream cheese filling contrasts beautifully with the salty beef and crunchy pickle, creating an addictive texture combination. Try serving them with a spicy mustard dip for an extra flavor kick that’ll have everyone asking for the recipe.
Hearty Dried Beef Casserole
Hearty dried beef casserole hits different on chilly nights—this comfort classic layers savory beef, creamy sauce, and crispy toppings for maximum cozy vibes. Grab your skillet and let’s build flavor like a pro.
Ingredients
For the Beef Base:
- 1 lb dried beef, chopped
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
For the Creamy Sauce:
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1 tsp black pepper
- 1/2 tsp paprika
For the Topping:
- 1 cup crushed buttery crackers
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add 1 diced onion and sauté for 5 minutes until translucent.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 lb chopped dried beef and cook for 3 minutes, stirring occasionally. Tip: Break up any clumps for even browning.
- Sprinkle 1/4 cup all-purpose flour over the beef mixture and stir for 1 minute to coat.
- Gradually pour in 2 cups whole milk, whisking constantly to avoid lumps.
- Bring the sauce to a simmer and cook for 3 minutes until thickened.
- Remove from heat and stir in 1/2 cup sour cream, 1 tsp black pepper, and 1/2 tsp paprika.
- Transfer the mixture to a greased 9×13 inch baking dish.
- In a small bowl, combine 1 cup crushed buttery crackers and 2 tbsp melted butter.
- Sprinkle the cracker mixture evenly over the casserole. Tip: Press lightly for a crispier crust.
- Bake at 375°F for 20 minutes until the topping is golden brown and the edges are bubbly. Tip: Check at 15 minutes to prevent over-browning.
- Let rest for 5 minutes before serving.
Wow, that creamy, savory filling pairs perfectly with the buttery crunch on top. Serve it straight from the dish with a side of steamed greens or scoop it over mashed potatoes for extra comfort.
Dried Beef Omelette
Transform your breakfast game with this protein-packed dried beef omelette! Tear into savory dried beef strips, whip up fluffy eggs, and get that perfect golden-brown finish.
Ingredients
For the Filling:
– 1/2 cup dried beef, chopped
– 1/4 cup onion, diced
– 1 tbsp unsalted butter
For the Omelette:
– 3 large eggs
– 2 tbsp whole milk
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1 tbsp vegetable oil
For Serving (Optional):
– 2 tbsp shredded cheddar cheese
– Fresh chives, chopped
Instructions
1. Rinse the dried beef under cold water for 10 seconds to reduce saltiness, then pat dry with paper towels and chop into 1/2-inch pieces.
2. Dice 1/4 cup onion into small, uniform pieces for even cooking.
3. Crack 3 large eggs into a medium bowl, add 2 tbsp whole milk, 1/4 tsp salt, and 1/4 tsp black pepper, then whisk vigorously for 30 seconds until frothy and well combined.
4. Heat a 10-inch nonstick skillet over medium heat for 2 minutes, then add 1 tbsp unsalted butter and swirl to coat the pan.
5. Add the diced onion and sauté for 3 minutes, stirring occasionally, until translucent and slightly golden.
6. Add the chopped dried beef and cook for 2 minutes, stirring constantly, until lightly browned and fragrant.
7. Transfer the beef and onion mixture to a plate and set aside, then wipe the skillet clean with a paper towel.
8. Return the skillet to medium heat, add 1 tbsp vegetable oil, and heat for 1 minute until shimmering.
9. Pour the egg mixture into the skillet and let it cook undisturbed for 1 minute until the edges begin to set.
10. Gently lift the edges of the omelette with a spatula and tilt the pan to allow uncooked egg to flow underneath, repeating for 2 minutes until the top is mostly set but still slightly wet.
11. Spread the beef and onion mixture evenly over one half of the omelette, then sprinkle with 2 tbsp shredded cheddar cheese if desired.
12. Carefully fold the other half of the omelette over the filling using the spatula, and cook for 1 more minute to melt the cheese and set the center.
13. Slide the omelette onto a plate, garnish with chopped fresh chives, and serve immediately.
Great for a hearty brunch, this omelette boasts a tender, fluffy texture with salty, savory beef bits and a creamy cheese melt. Get creative by serving it with a side of crispy hash browns or topping it with a dollop of sour cream for extra richness.
Dried Beef and Potato Bake
Craving comfort food that slaps? This dried beef and potato bake delivers crispy, cheesy perfection with minimal effort. Get ready to level up your weeknight dinner game!
Ingredients
For the base:
– 2 lbs russet potatoes, peeled and thinly sliced (1/8-inch thick)
– 1 cup dried beef, chopped
– 1 small yellow onion, thinly sliced
For the sauce:
– 2 cups whole milk
– 1/4 cup all-purpose flour
– 4 tbsp unsalted butter
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
For topping:
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Layer the sliced potatoes, dried beef, and onion evenly in the prepared dish.
3. Melt the butter in a saucepan over medium heat.
4. Whisk in the flour and cook for 1 minute until golden—this roux base prevents a gritty sauce.
5. Gradually pour in the milk while whisking constantly to avoid lumps.
6. Add the black pepper and garlic powder, then simmer for 3-5 minutes until thickened.
7. Pour the sauce evenly over the potato mixture in the baking dish.
8. Cover tightly with foil and bake for 45 minutes.
9. Remove the foil and sprinkle with cheddar and Parmesan cheeses.
10. Bake uncovered for another 15-20 minutes until the top is bubbly and golden brown.
11. Let it rest for 10 minutes before serving—this helps the layers set perfectly.
Hearty and satisfying, this bake boasts a creamy interior with a crispy, cheesy crust. Serve it alongside a fresh green salad or top with a fried egg for a brunch twist that’ll have everyone asking for seconds.
Dried Beef Quiche
Y’all, this dried beef quiche is about to become your new brunch obsession. Packed with salty, savory flavor and a creamy custard base, it’s the ultimate comfort food upgrade. Get ready to impress with minimal effort.
Ingredients
For the crust:
– 1 9-inch refrigerated pie crust
For the filling:
– 1 cup dried beef, chopped
– 1 cup shredded cheddar cheese
– 4 large eggs
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative finish.
4. Prick the bottom of the crust all over with a fork to prevent bubbling.
5. Bake the empty crust for 10 minutes at 375°F until lightly golden.
6. Remove the crust from the oven and let it cool for 5 minutes.
7. Chop the dried beef into small, bite-sized pieces.
8. Sprinkle the chopped dried beef evenly over the bottom of the pre-baked crust.
9. Top the dried beef with the shredded cheddar cheese.
10. In a medium bowl, whisk together the eggs, whole milk, and heavy cream until fully combined.
11. Add the black pepper and garlic powder to the egg mixture and whisk again.
12. Slowly pour the egg mixture over the beef and cheese in the crust.
13. Carefully transfer the quiche to the oven and bake at 375°F for 35-40 minutes.
14. Check for doneness—the center should be set and not jiggle when shaken.
15. Remove the quiche from the oven and let it rest for 10 minutes before slicing.
Buttery, flaky crust gives way to a rich, creamy filling with pops of salty dried beef. Serve it warm with a simple arugula salad for a balanced meal, or enjoy a slice cold straight from the fridge—it’s just as delicious.
Dried Beef Mac and Cheese
Y’all need this dried beef mac and cheese in your life. It’s the ultimate comfort food upgrade that hits all the salty, cheesy notes. Get ready to level up your pasta game.
Ingredients
– 8 oz elbow macaroni
– 4 oz dried beef, chopped
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 tsp dry mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 8 oz sharp cheddar cheese, shredded
– 4 oz cream cheese, cubed
– 1/2 cup panko breadcrumbs
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add 8 oz elbow macaroni and cook for exactly 7 minutes (it will finish cooking in the oven).
4. Drain pasta and set aside.
5. While pasta cooks, chop 4 oz dried beef into 1/4-inch pieces.
6. In a large skillet, melt 2 tbsp unsalted butter over medium heat.
7. Add dried beef and cook for 3 minutes until slightly crispy.
8. Sprinkle in 2 tbsp all-purpose flour and whisk constantly for 1 minute to make a roux.
9. Gradually pour in 2 cups whole milk warmed to 110°F, whisking continuously to prevent lumps.
10. Add 1 tsp dry mustard, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
11. Cook sauce for 5 minutes until thickened enough to coat the back of a spoon.
12. Reduce heat to low and add 8 oz shredded sharp cheddar cheese and 4 oz cubed cream cheese.
13. Stir until cheeses fully melt and sauce becomes smooth.
14. Combine cheese sauce with drained pasta in the pot.
15. Transfer mixture to a greased 9×13 inch baking dish.
16. In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tbsp olive oil.
17. Sprinkle breadcrumb mixture evenly over the mac and cheese.
18. Bake at 375°F for 20 minutes until topping is golden brown and sauce is bubbly.
19. Let rest for 5 minutes before serving.
Every bite delivers creamy, cheesy perfection with salty punches from the dried beef. The panko topping adds that essential crispy contrast. Serve it straight from the skillet for maximum comfort food vibes.
Dried Beef Stroganoff
Forget everything you thought about beef stroganoff! This dried beef version delivers intense flavor with minimal effort. Get ready to transform pantry staples into a creamy, dreamy dinner.
Ingredients
For the base:
– 8 oz dried beef, chopped
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
For the sauce:
– 2 cups beef broth
– 1 cup sour cream
– 2 tbsp all-purpose flour
– 1 tsp Worcestershire sauce
– 1/2 tsp paprika
– 12 oz egg noodles
Instructions
1. Rinse dried beef under cold water for 1 minute to reduce saltiness, then pat dry with paper towels.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Stir in chopped dried beef and cook for 2 minutes to lightly brown.
6. Sprinkle flour over the mixture and stir constantly for 1 minute to cook out raw flavor.
7. Gradually pour in beef broth while whisking to prevent lumps.
8. Add Worcestershire sauce and paprika, then bring to a simmer.
9. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.
10. Meanwhile, cook egg noodles according to package directions in salted boiling water until al dente.
11. Remove skillet from heat and let cool for 2 minutes (prevents curdling).
12. Stir in sour cream until fully incorporated and creamy.
13. Drain noodles thoroughly and divide among serving bowls.
14. Ladle beef stroganoff sauce over noodles and serve immediately.
This stroganoff boasts tender beef with a silky, rich sauce that clings perfectly to every noodle. The dried beef adds a satisfying chewiness that contrasts beautifully with the creamy base. Try serving it over mashed potatoes for a decadent twist or with a side of crusty bread to soak up every last drop.
Dried Beef Pasta Salad
A total game-changer for your meal prep! This dried beef pasta salad packs serious flavor and comes together in minutes. Get ready to wow your taste buds with this protein-packed powerhouse.
Ingredients
For the Pasta
– 8 oz rotini pasta
– 1 tbsp salt
– 8 cups water
For the Salad Base
– 6 oz dried beef, chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, diced
– 1/4 cup fresh parsley, chopped
For the Dressing
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Bring 8 cups of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of rotini pasta to the pot.
4. Cook the pasta for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
5. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
6. Transfer the cooled pasta to a large mixing bowl.
7. Chop 6 ounces of dried beef into 1/2-inch pieces.
8. Add the chopped dried beef to the pasta bowl.
9. Halve 1 cup of cherry tomatoes and add to the bowl.
10. Dice 1/2 cup of red onion and add to the mixture.
11. Chop 1/4 cup of fresh parsley and add to the bowl.
12. In a separate small bowl, combine 1/2 cup mayonnaise and 1/4 cup sour cream.
13. Whisk in 2 tablespoons of apple cider vinegar until smooth.
14. Add 1 teaspoon Dijon mustard, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder to the dressing.
15. Whisk the dressing vigorously for 30 seconds until fully emulsified.
16. Pour the dressing over the pasta mixture.
17. Toss everything together until evenly coated.
18. Cover the bowl with plastic wrap.
19. Refrigerate for at least 1 hour to allow flavors to meld.
20. Serve chilled, garnished with extra parsley if desired.
Dazzling textures from the tender pasta and chewy beef create the perfect bite. The tangy dressing cuts through the richness beautifully—try serving it in lettuce cups for a low-carb twist that’ll impress at any potluck!
Herb Crusted Dried Beef
Craving that savory, crispy goodness? This herb-crusted dried beef delivers maximum flavor with minimal effort. Transform your pantry staple into a show-stopping appetizer or protein-packed snack.
Ingredients
For the Dried Beef:
– 8 ounces dried beef slices
For the Herb Crust:
– 1/2 cup panko breadcrumbs
– 2 tablespoons grated Parmesan cheese
– 1 teaspoon dried oregano
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
For the Egg Wash:
– 1 large egg
– 1 tablespoon water
For Frying:
– 1/4 cup vegetable oil
Instructions
1. Pat the dried beef slices completely dry with paper towels to ensure the crust adheres properly.
2. Whisk together one large egg and one tablespoon of water in a shallow bowl to create an egg wash.
3. Combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan cheese, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a separate shallow bowl.
4. Dip each dried beef slice into the egg wash, coating both sides evenly.
5. Press the egg-coated beef into the herb breadcrumb mixture, ensuring full coverage on both sides.
6. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F or shimmers visibly.
7. Carefully place the coated beef slices in the hot oil without overcrowding the pan.
8. Fry for 90 seconds per side until the crust turns golden brown and crispy.
9. Transfer the fried beef to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
10. Let the beef rest for 2 minutes before serving to allow the crust to set fully.
Juicy, tender beef meets an audibly crunchy herb crust that crackles with every bite. Serve these golden slices alongside zesty ranch dip or stack them high on slider buns for an irresistible party snack. The Parmesan-oregano coating creates a savory umami bomb that perfectly complements the salty dried beef.
Bacon Wrapped Dried Beef Bites
Zesty, savory, and totally addictive—these bacon-wrapped dried beef bites are your new party obsession. Grab your toothpicks and let’s get wrapping!
Ingredients
For the bites:
– 1 (8 oz) package dried beef slices
– 1 lb thin-cut bacon slices
– 50-60 wooden toothpicks
For the glaze:
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 1 tbsp Dijon mustard
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Separate the dried beef slices and pat them dry with a paper towel to remove excess moisture.
3. Cut each bacon slice into thirds crosswise using kitchen shears.
4. Wrap one piece of dried beef tightly with one piece of bacon and secure with a toothpick.
5. Repeat with all beef and bacon, placing each wrapped bite on the prepared baking sheet in a single layer.
6. In a small bowl, whisk together the brown sugar, maple syrup, and Dijon mustard until smooth.
7. Brush each bacon-wrapped bite generously with the glaze mixture using a pastry brush.
8. Bake for 20-25 minutes, or until the bacon is crispy and caramelized.
9. Remove from the oven and let cool for 5 minutes before serving to allow the glaze to set.
Keep these bites warm in a slow cooker for parties—they stay perfectly crispy. Knobby, crunchy bacon gives way to tender, salty beef inside, with a sweet-smoky glaze that’s downright irresistible. Serve them stacked high on a platter with extra toothpicks for easy grabbing, or skewer them with cherry tomatoes for a colorful appetizer twist.
Conclusion
Uncover the versatility of dried beef with these 27 gourmet recipes! From quick snacks to impressive meals, there’s something for every home cook. Try your favorites, share your thoughts in the comments, and pin this article on Pinterest to inspire others. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
