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Homemade Party Club Sub Sandwich

By 35 Comments

An absolutely unique and delicious sandwich that’s a cross between a sub-sandwich and a club sandwich. This Club Sub sandwich is piled high with your favorite fixins’ and slathered with a wonderful lemon mayo spread.

A slice of club sub sandwich.

What You Can Expect From This Recipe

Simply stated, this easy Club Sub sandwich is absolutely delicious.

It’s piled high with sliced ham, turkey, bacon, tomato and lettuce and it’s a popular sandwich to add to your party buffet.

It’s unique flavor comes from a wonderful lemon mayo spread elevating this sandwich over the top.

Perfect for tailgating, Super Bowl, or a great make ahead sandwich to enjoy after a long afternoon at the pool.

The sub club sandwich is one of those All-American diner classics that you can count on being delicious just about anywhere. While a true club sandwich is usually a double decker affair that includes bacon, I love this “tinkered with” simplified version that combines our two favorite sandwiches, a club sandwich with a sub sandwich.

With no frilly toothpicks required, this is built on a loaf of French bread and includes everyone’s favorite deli sandwich ingredients.

Make room for this Club Sub Sandwich for your next get-together. An easy way to feed a crowd, the lemony mayo dressing takes this club sandwich to a whole new level.

Let’s build that sandwich.

Ingredients You Need To Make A Club Sub Sandwich

This is a fun sandwich to build. Just grab your favorite deli meats next time you’re at the store. Pick up a loaf of French Bread or Italian Bread. The lemony mayo spread is really a must to make this sandwich special. Please don’t skip that step.

See full list of ingredients and precise measurements in the recipe card below.

Ingredients to make sub club sandwich.
  • Iceberg Lettuce: Or any crisp sturdy green leaf lettuce variety.
  • Deli Meat: Thin sliced ham or turkey is a traditional choice, but mix it up and purchase roast beef or roast chicken.
  • Lemon: We’ll use the juice and lemon zest to flavor the mayonnaise sandwich spread.
  • Chives: For the mayonnaise spread.
  • Olive Oil: to make the mayo spread even creamier.
  • Bacon: A club sandwich wouldn’t be a club sandwich without it.
  • Tomatoes: Fresh sliced tomatoes. During the Winter months, choose Roma tomatoes. Roma tomatoes are meatier and easy to slice.
  • Bread: A loaf of French bread or Italian bread.

How To Make A Club Sub Sandwich

Lemony mayonnaise spread for a party sub sandwich.
  1. Step 1: For this unique submarine sandwich dressing, in a small mixing bowl, combine mayonnaise, chives, olive oil, lemon juice and lemon zest. Season with salt and pepper, and stir. Set aside.
A loaf of French bread split horizontally and spread with lemony mayonnaise.
  1. Step 2: Using a sharp serrated knife, slice the loaf of bread in two horizontally. Spread the mayonnaise sandwich spread on both slices of the bread.
Building a sub club sandwich by placing deli meat on bread.
  1. Step 3: Place the deli ham and turkey slices evenly over the bottom portion of the bread.
Adding bacon to a homemade club sandwich.
  1. Step 4: Arrange the bacon over the deli meat.
Adding tomatoes to a homemade sub club sandwich.
  1. Step 5: Arrange the sliced tomatoes over the pieces of bacon.
Adding lettuce to a sub club sandwich.
  1. Step 6: Top the tomato slices with large chunks of iceberg lettuce.
A sliced sub-club sandwich on a cutting board.
  1. Step 7: Place the top slice of bread over the bottom and gently press down so the layers come together. Using your serrated knife, cut the sandwich into wide chunks.
Can This Sandwich Be Made Ahead?

Because this is not a toasted sandwich, I’ve made it many times a few hours ahead with good results. Simply assemble the sandwich, wrap it in plastic wrap and store in the refrigerator. Slice it right before serving.

Tips For Success

  • Cut the bacon in half before you cook it. The smaller pieces will fit better when building the sandwich.
  • Make several of these sandwiches to feed a party crowd. One sandwich will feed approximately 6 people.
  • Use that serrated knife to slice the tomatoes. Your serrated knife will be your best friend to make this sandwich.

What To Serve it With

Since you more than likely serving this club sub sandwich recipe for a party style gathering, take a look at these big batch side dishes.

Pasta Salad: A big bowl of pasta salad is easy to make and easy to serve. Take a look at his recipe for Amish Pasta Salad. Or check out Pioneer Woman’s Best Macaroni Salad.

Baked Bean Dishes are another easy way to serve a side dish and make ahead friendly. We like this recipe for Sweet and Spicy Baked Beans Using canned beans, it’s and easy side dish. Or take a look at this classic baked bean dish for Calico Beans.

Old Fashioned Potato Salad is always a welcome crowd-pleasing side dish.

Or if you’re wanting something lighter, how about a lettuce salad, like this popular New Orleans Style Salad.

So if you’re looking to serve a sandwich that will knock their socks off, try this Club Sub. Straight forward, simple to make, this hybrid sandwich will become a favorite.

More Sandwich Recipes

And if you’re a sandwich fan, don’t miss my category for Sandwich Ideas. You’ll find lots of fun ideas, including the most popular on my site for Sloppy Joes To Feed A Crowd. A recipe from my old Church cookbook, and a reliable recipe for large batch sloppy joes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Club Sub Sandwich
Print Recipe
5 from 4 votes

Club Sub Sandwich

An absolutely delicious sandwich. A cross between a sub sandwich and a club sandwich, it's piled high with your favorite fixins' and slathered with a wonderful lemon mayo spread.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 6
Calories: 962kcal
Author: Lea Ann Brown

Ingredients

  • Lemon Mayo Spread:
  • ¾ cup mayonnaise
  • 2 tablespoons finely chopped chives
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Salt and fresh ground black pepper to taste
  • For the Sandwich:
  • 1 loaf Italian bread 12 inch – split lengthwise, or soft French bread
  • 1 pound very thinly sliced roasted turkey
  • 1 pound very thinly sliced ham
  • 10 slices cooked bacon
  • ½ leaves small head iceberg lettuce shredded or of Romaine Lettuce
  • 8 slices tomatoes sprinkled with salt

Instructions

  • For the mayonnaise spread:
  • In a small mixing bowl, combine mayonnaise, chives, olive oil, lemon juice and lemon zest. Season with salt and pepper, and stir. Set aside.
  • Using a sharp serrated knife, slice the loaf of bread in two horizontally.
  • Arrange the two bread pieces, cut-side up.
  • Spread the mayonnaise on both pieces.
  • Place the turkey and ham evenly on the bottom slice of the bread.
  • Place the bacon on top (broken into pieces to fit, if necessary), followed by the lettuce and tomatoes. Top with the other slice of bread. Slice the sub into wide individual portions.

Notes

Tips for Success:
  • Cut the bacon in half before you cook it. The smaller pieces will fit better when building the sandwich.
  • Make several of these sandwiches to feed a party crowd. One sandwich will feed approximately 6 people.
  • Use that serrated knife to slice the tomatoes. Your serrated knife will be your best friend to make this sandwich.

Nutrition

Calories: 962kcal | Carbohydrates: 41g | Protein: 44g | Fat: 69g | Saturated Fat: 24g | Cholesterol: 113mg | Sodium: 1742mg | Potassium: 716mg | Fiber: 3g | Sugar: 25g | Vitamin A: 377IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 3mg

Club Sub Sandwich …It’s What’s for Dinner.

Italian Chicken Sausage And Lentils

By 3 Comments

Choosing Italian Chicken Sausage makes this a healthier version of sausage and lentils without sacrificing flavor. Savory Sausage, tender lentils and aromatic herbs, this is a simple recipe that’s rustic in an elegant sort of way.

Italian sausage and lentils on a serving platter.

What You Can Expect From This Recipe

This recipe for sausage and lentils delivers an unexpected blast of flavor.

Lentils are known for easily absorbing flavors and spices. For this sausage and lentils recipe, we begin with a classic blend of Mirepoix (onion, celery and carrots).

Add rosemary, thyme and smoked paprika. Tangy Dijon Mustard and red wine vinegar are secret weapons to add a little zing.

So if you think lentils are bland? You’re in for a treat with this recipe.

I have taken this sausage and lentils recipe a bit healthier by switching out Italian pork sausage for Italian chicken sausage. And oven roasting the sausage separately rather than cooking it with the lentils results in a less greasy experience.

About The Lentils

In Culinary School, we dedicated one full to day to lentils. Not just any lentil, but French Puy Lentils.

Puy lentils, or lentilles du Puy, are French lentils that have been grown in the Puy region of central France. Due to the soil, they carry a unique peppery flavor and with undertones of flint. They are also known for retaining their shape during cooking.

I’ve used Puy Lentils for this recipe, but you can use any type of lentils, green, brown or even red, keeping in mind to follow the instructions on the package for cooking times to avoid mushy lentils. Example, red lentils cook quicker than others.

Lentils are a nutritional powerhouse loaded with protein, fiber and key vitamins, making them an excellent choice for a “feel healthy” meal. And especially when paired with leaner chicken sausage. For more information on lentil nutrition, I like this article from Healthline;

Eating healthy doesn’t need to exclude comfort food. Let’s take a look.

Ingredients You’ll Need

Ingredients to make sausage and lentils.
  • Italian Chicken Sausage is readily available at large supermarkets and reliably for purchase at the Whole Foods Meat counter.
  • Green Lentils: If you can find French Puy Green Lentils, grab them. Grown in a specific area in France, they carry a more earthy and peppery flavor. Brown lentils are also a good choice here.
  • Onions, Celery, Carrot: Will be used to make the Mirepoix. The flavor base that takes so many dishes like this over the top with flavor.
  • Seasonings: Kosher salt, thyme, rosemary, garlic, bay leaf and smoked paprika.
  • Red Wine Vinegar and Dijon Mustard: Adding a dollop of Dijon mustard and red wine vinegar elevates the flavor in this dish. Do not skip these ingredients.

Ingredient Substitutions

  • Sausage: You can use any type of sausage for this recipe. Try it with Andouille, or Kielbasa. Simply choose fresh sausage rather than smoked or cooked varieties.
  • Broth Choices: Substitute vegetable or beef broth for the chicken broth.

How To Make Italian Sausage and Lentils … Step by Step

Making mirepoix to make sausage and lentils.
Adding spices to make sausage and lentils.
  1. Step 1: Heat a Dutch oven or large deep skillet over medium high heat. Add the canola oil. When the oil is hot, add the onion, carrot and celery. Turn the heat down to medium and cook, stirring often for about five minutes or until vegetables are starting to soften. Add the garlic, give it a good stir and cook until garlic is fragrant, about 30 seconds.
  2. Step 2: Add the rosemary, thyme, bay leaf, smoked paprika, salt, lentils. Give it a good stir.
Adding broth to make sausage and lentils.
Chicken Italian Sausages on a sheet pan ready to roast.
  1. Step 3: Add the chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes. 
  2. Step 4: Baking Chicken Sausage: Place chicken sausages on a baking sheet fitted with a wire rack. Spray the sausages with avocado oil (preferred) or cooking spray. Roast the chicken sausages for about 20 minutes, turning the sausages after 10 minutes of cooking. Cook until the sausage is golden, crispy and cooked through.

To Serve

Sliced chicken italian sausages served on lentils.

Scoop the lentils on a serving platter and top with cooked sausages. Sprinkle with Parmesan cheese (optional), rosemary leaves or chopped flat leaf parsley for garnish. Slice the sausages for ease in serving. Serve sausage and lentils with a loaf of crusty rustic bread.

Do You Need To Rinse Lentils Before Cooking?

Yes. The reason is to filter out any dirt or debris that could be hiding in the package. Rinse them in a fine mesh sieve then pick through them to remove any shriveled lentils or pieces of debris. There is no reason to soak lentils before cooking.

Can I Use Canned Lentils Instead of Dried?

Yes, but adjust the cooking time, as canned lentils are already cooked.

Is This Recipe For Sausage and Lentils Gluten Free?

Check with your butcher to see if the Italian Chicken Sausage is gluten free. If it is, then this recipe is a gluten free recipe.

Can I Make This Recipe Spicier?

Yes, use a spicy version of Italian Sausage, or add a couple pinches of red pepper flakes.

Tips For Success

  • If using traditional pork Italian sausage, lower oven temperature to 375 degrees and increase cooking time. Pork Italian sausage contains more fat and will become very smoky in a 425 degree oven.
  • No need to remove the casing from the chicken sausage. If you do, it will fall apart.
  • Bake chicken sausage using a sheet pan with a rack (if you have it). The air that circulates around the sausage will help the browning process.

Variations

  • Tuscan Style: Even though this is an Italian themed Sausage and Lentils recipe, give it a Tuscan boost by adding some chopped Lacinato Kale.
  • Cajun: If substituting Andouille sausage for the Italian Sausage, switch up the herbs and spices and use equal amounts of smoked paprika, garlic powder, oregano, onion powder and cayenne.
  • Vegetarian: Use plant based sausage and vegetable broth.

Serving Suggestions

Storage

Store any leftovers in the refrigerator for up to 5 days. To reheat, the 50% power function on your microwave is your best friend. Reheat individual servings in 30-second increments.

To freeze: Just place any leftover sausage and lentils in an airtight freezer friendly container. Freeze for up to three months. Thaw in the refrigerator overnight and gently reheat in an oven safe container in the oven or in the microwave.

Recipe for Italian Sausage and Lentils

This recipe for Italian sausage and lentils is one of my favorite to prepare. It’s easy, it’s so incredible with flavor and it’s a healthy way to enjoy an Italian style meal.

Whether you’re looking for a quick weeknight dinner or a dish to impress guests at your next gathering, Italian sausage and lentils is a crowd pleaser. If you’re liking the vibe of this recipe take a look at this recipe for Italian sausage stuffed Frying Peppers … amazing.

A recipe I adapted from Culinary School. My Sausage and Lentils recipe was featured in Colorado Country Life Magazine.

You Might Also Like

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Italian Sausage and Lentils served on a platter.
Print Recipe
5 from 1 vote

Italian Chicken Sausage and Lentils

Choosing Italian Chicken Sausage makes this a healthier version of sausage and lentils without sacrificing flavor. A simple recipe that's rustic in an elegant sort of way.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course Chicken
Cuisine: Mediterranean
Servings: 4
Calories: 651kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral oil canola or vegetable work well here.
  • 1 large Sweet onion chopped, about 1 ½ cups
  • 2 large Carrots chopped, about 1 cup
  • 1 large Stalk of celery chopped, about 1 cup
  • 2 cloves Garlic minced
  • 2 teaspoons Fresh rosemary diced, or 1 teaspoon dried
  • 1 teaspoon Dried thyme
  • 1 Bay leaf
  • ½ teaspoon Smoked paparika
  • ½ teaspoon Kosher salt
  • 1 ½ cups Dried Green Lentils preferably French Puy Lentils
  • 4 Cups Chicken broth
  • 1 generous teaspoon Dijon Mustard
  • 1 Tablespooon Red Wine Vinegar
  • ½ Cup Parmesan Cheese Grated
  • 1 pound Chicken Italian Sausage Links Hot or mild

Instructions

  • Preheat oven to 425 degrees.
  • Heat a Dutch oven or large deep skillet over medium high heat. Once the pan is hot, add the canola oil. When the oil is hot, add the onion, carrot and celery. Turn the heat down to medium and cook, stirring often for about 5 minutes or until vegetables are starting to soften. Add the garlic, give it a good stir and cook until garlic is fragrant, about 30 seconds.
  • Add the rosemary, thyme, bay leaf, smoked paprika, salt, lentils and chicken broth.
  • Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes. During this cooking time you can start roasting the chicken sausages.
  • Once the liquid is mostly absorbed, stir in the Dijon mustard and red wine vinegar. Remove from heat and let stand for about 5 minutes.
  • In the meantime, Place chicken sausages on a baking sheet fitted with a wire rack. Spray the sausages with avocado oil (preferred) or cooking spray.
  • Roast the chicken sausages for about 20 minutes. Turn the sausages after 10 minutes of cooking. Cook until the sausage is golden and crispy.
  • To serve, scoop the lentils on a serving platter and top with the sliced sausages. Sprinkle with Parmesan cheese (optional), rosemary leaves or chopped flat leaf parsley for garnish. 

Notes

What Kind Of Lentils Are Best for Sausage and Lentils?
You can use any type of lentils, aside from red lentils, to make this recipe. I prefer French green lentils, lentilles du puy. Prized by chefs for their earthy peppery flavor and their sturdy texture, these lentils will hold their shape once cooked. I have found them at Whole Foods and have ordered them from Amazon. They work beautifully in Lentil Soup. You can also use regular green or brown lentils, but watch them as they cook, they may get mushy.
Tips for Success
  • If using traditional pork Italian sausage, lower oven temperature to 375 degrees and increase cooking time. Pork Italian sausage contains more fat and will become very smoky in a 425 degree oven.
  • No need to remove the casing from the chicken sausage. If you do, it will fall apart.
  • Roast chicken sausage using a sheet pan with a rack (if you have it). The air that circulates around the sausage will help the browning process.

Nutrition

Calories: 651kcal | Carbohydrates: 61g | Protein: 43g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 2563mg | Potassium: 972mg | Fiber: 24g | Sugar: 10g | Vitamin A: 6686IU | Vitamin C: 12mg | Calcium: 235mg | Iron: 7mg

Italian Chicken Sausage and Lentils … It’s What’s for Dinner

Slow Cooker Beef Tips with Gravy

By 2 Comments

This recipe for Slow Cooker Beef Tips with Gravy is based on a simple and not terribly expensive cut of lean round steak. Simple seasonings, beef consomme and red wine makes for a rich, luscious gravy and an unforgettable meal. And we take advantage of the slow cooker to impart tenderness.

Slow cooker beef tips with gravy served with mashed potatoes and broccoli.

What Are Beef Tips?

In asking more than a handful of guys at the butcher counter, the answers were varied. They can be labeled as Beef Tips if they are smaller cuts of meat, or odds and ends that are left over from breaking down larger pieces of meat, such as tenderloins, or roasts. For this recipe I used a round steak and cut it into “tips”.

Using beef tips from a trimmed tenderloin and you’ll pay more, but the meat will be exquisitely tender. Using beef tips from a sirloin or brisket will be less expensive, but beefy and richer in flavor.

I’ve used top round steak beef tips and took advantage of my slow cooker to insure a fall apart tender experience.

What You Can Expect From This Recipe

Slow cooker beef and gravy is one of those recipes that will keep you feeling warm and cozy even when the snow is falling. And here in Colorado, we know a thing or two about cold snowy Winter nights.

This recipe for Slow Cooker Beef Tips with Gravy is one of my go-to comfort food recipes. It’s easy enough for a weeknight dinner and special enough for Sunday dinner. This recipe is at the top of our slow cooker list along with my Beef Stew with Mushrooms.

Why The Slow Cooker Works Perfectly

  • It offers a delicious and convenient way to enjoy a hearty meal with minimal effort.
  • This is one of those meals that takes advantage of the crockpot’s ability to cook an inexpensive cut of meat into a state of sheer tenderness. And it uses that long cooking time to build layers of unforgettable flavor.
  • That long-low cook time also works wonders for breaking down collagen for fall apart tender steak.
  • While tender beef tips are slow simmering in it’s rich and savory gravy, this aromas that fill your house while it cooks is pure comfort.

So, grab your ingredients, set your slow cooker, and get ready to enjoy in a satisfying meal that will have everyone asking for more.

This recipe comes from my neighbor Lilly who makes this for her father for his birthday every year.

Let’s take a look.

Ingredients You’ll Need

See full list of ingredients and precise measurements in the recipe card below.

Ingredients to make slow cooker beef tips with gravy.
  • Two Cans Beef Consomme Soup: You can also use can of beef broth, but the flavor won’t be as quite as rich.
  • Red Wine: Use a dry full bodied red wine such as Caberbet Sauvignon or Merlot. Woodbridge makes small bottles that are sold in a pack of four. I always keep those on hand for cooking wine.
  • Mushrooms: I like to use baby bellas for their rustic dark color. Regular white button mushrooms will also work fine.
  • Oil: We use oil to sear the meat to add a layer of Maillard Reaction for flavor. Choose a neutral oil such as vegetable or canola oil. Olive oil has flavor and a lower smoking point, which won’t sear the meat as quickly or efficiently.
  • Seasonings: Garlic Powder, Onion Powder and Fresh Ground Black Pepper. What? No Salt? The Beef Consomme Soup and Soy Sauce provide plenty of salty flavors.
  • Top Round Steak: Cut into cubes.
  • Note: Adding a bay leaf to the crockpot at the beginning of cook time certainly won’t hurt. Just remember to remove it before serving.

Step By Step Instructions, It’s Easy!

Browning round steak to make slow cooker beef tips with gravy.
Browning mushroos to make slow cooker beef tips with gravy.
  1. Step 1: Heat oil in a large heavy skillet over medium high heat and brown beef chunks on two sides. Do this in batches, as overcrowding the pan will result in poor searing. Remove beef chunks to a plate once they’re seared.
  2. Step 2: Use a damp paper towel to clean mushrooms. Cut them in quarters and sear in the same pan, until starting to brown, stirring frequently.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Making slow cooker beef tips with gravy.
  1. Step 3: Add all ingredients other than the flour and butter to the crock pot. Cook on low for six hours.
  2. Step 4: Build The Gravy: Two hours before cooking time is complete, melt the butter in a small fry pan or sauce pan. Add the flour and stir until the flour starts to turn to a caramel colored roux. Add to the crockpot and continue cooking for two hours. This will make the gravy.
Beef Tips with Gravy served over mashed potatoes and a side dish of broccoli.

Tips For Success

  • Don’t skip searing the meat. And don’t crowd the pan when doing so. Getting a good sear on the beef adds an incredible layer of flavor. Chefs call this Maillard Reaction.
  • What no salt? The ingredient list does not contain adding salt. The reason for this is that the consomme and the soy sauce add a salty flavor.
  • When choosing a round steak, ask your butcher for a Top Round which has been cut for London Broil, which is a thick steak for roasting or grilling. Or look for a large Top Sirloin Steak.

How To Serve It

For that stick-to-your-ribs goodness, serve Beef Tips and Gravy over mashed potatoes or egg noodles. Don’t forget a bright colored vegetable, like steamed broccoli or roasted carrots to complete the meal.

Storage, Reheating and Meal Planning

Leftovers: This is one of those recipes that is bound to taste better the next day.

  • Keep refrigerated for up to five days in an airtight container.
  • Reheat in a saucepan stovetop, or in the microwave.
  • When using the microwave, the 50% power feature is your best friend. Gently reheating will not compromise the texture of the steak. Place individual servings in a microwave safe bowl and heat in 30 second increments until nice and steamy.

Freezing:

  • I like freezing beef tips and gravy in a zip-lock style freezer bag. Just squeeze the air out and lay flat in the freezer to maximize storage space.
  • Beef Tips will keep in the freezer for up to three months.
  • Thaw the Beef Tips in the refrigerator overnight and then re-heat.

Meal Prep Tips:

  • If your crockpot is large enough, this is an easy meal for making a double batch. And easy for meal prep plans. You an store smaller servings in meal prep containers for easy lunch or dinners.

Variations:

  • Gluten Free: To make gluten beef tips, just swap out a gluten free flour mix for all purpose flour. Use Tamari sauce instead of soy sauce.

FAQ’s

Are Beef Tips and Stew Meat the Same Thing?

No, and they shouldn’t be. Stew meat is packaged from beef cuts that have lots of tough connective tissue, such as chuck. If you can’t find meat labeled as Beef Tips, don’t purchase stew meat. A better choice is a lean top round sirloin steak.

What’s The Difference Between A Roux And A Slurry?

For this recipe we’re using flour and butter to make a roux to build the gravy. A slurry is a thin starchy paste used to thicken sauces, gravies and soups. It’s commonly made with cornstarch or potato starch. A slurry is added to the liquid after it’s cooked to help thicken.

Can I Freeze Cooked Beef Tips and Gravy Without Reducing Quality?

Yes. The sauce ingredient combination of Beef Consomme, soy sauce and red wine freeze very well. As opposed to cream sauces that tend to separate or break down during the freezing process. You’re safe to freeze Beef Tips and Gravy without compromising the meal.

More Recipes You Might Like

And if you’re looking for more recipes for beef for dinner, don’t miss my category for Beef Recipes, you’ll find lots of great recipes including the most popular on my site for Beef Tagliata, an Italian steak recipe that’s easy and crowd pleasing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Slow cooker beef tips with gravy plated with mashed potatoes and broccoli.
Print Recipe
5 from 3 votes

Slow Cooker Beef Tips With Gravy

This recipe for Slow Cooker Beef Tips with Gravy is based on a simple and not terribly expensive cut of lean round steak. And we take advantage of the slow cooker to impart tenderness.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 8
Calories: 272kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral oil vegetable or Canola oil works well here
  • 2 pounds Choice Beef Top Round Steak Can be labeled as London Broil.
  • 16 ounces Button Mushrooms Baby Bella, wiped clean and quartered
  • 21 ounces Beef Consomme Soup concentrated, 2-10.5 ounce cans
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ cup Red Wine Cabernet or Merlot
  • ½ can Water use the water to swirl around in the cans to get the most flavor from the consomme
  • 2 Tablespoons Soy Sauce
  • 3 Tablespoons Flour
  • 3 Tablespoons Butter

Instructions

  • Heat oil in a large heavy skillet and brown beef chunks on two sides. Do this in batches, as overcrowding the pan will result in poor searing. Remove the beef tips to a plate once seared.
  • Use a damp paper towel to clean mushrooms. Cut them in quarters and sear in the same pan as the beef. Sear until starting to brown, stirring frequently.
  • Place the beef tips and the mushrooms in the crock pot. Add the remaining ingredients except for the flour and butter. They'll be used later to make the gravy. Cook on low for 6 hours.
  • Two hours before the cooking time is complete. Melt butter in a small fry pan over medium heat. Once the butter is melted, add the flour. Cook, stirring constantly until the mixture starts to turn a caramel color. Scrape the roux into the crock pot. Continue to cook for two hours. The butter and flour will thicken to a gravy texture.
  • Serve over mashed potatoes or cooked egg noodles.

Notes

Tips For Success: 
  • Don’t skip searing the meat. And don’t crowd the pan when doing so. Getting a good sear on the beef adds an incredible layer of flavor. Chefs call this Maillard Reaction.
  • What no salt? The ingredient list does not contain adding salt. The reason for this is that the consomme and the soy sauce add a salty flavor.

Nutrition

Calories: 272kcal | Carbohydrates: 5g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 630mg | Potassium: 656mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

Slow Cooker Beef Tips with Gravy … It’s What’s for Dinner

Ham Hash with Mustard Cream Sauce

By 3 Comments

Classic Ham Hash becomes an impressive breakfast drizzled with a Dijon Mustard Cream Sauce. A hearty breakfast that will WOW your crowd and a fantastic way to use up leftover ham.

If you’re a fan of hash recipes, don’t miss this one for Chicken Hash, with a Southwestern flair.

Ham Hash topped with mushroom cream sauce and topped with sliced hard boiled eggs.

If I’ve said it once, I’ve said it a hundred times, if a recipe comes from a bed and breakfast, it’s pretty much guaranteed to be a winner. And who can argue with chopped potatoes, chopped ham, eggs and mustard cream sauce.

Use Yukon Gold potatoes for this recipe. They’re less starchy than Russet, and will hold up for a par-boil, and then fried with ham. Their creamy texture and sweet taste really compliment salty ham and sweet onion. 

This recipe for Ham Hash is a great excuse to enjoy a hearty country-style breakfast on a lazy Sunday morning. Let’s take a look.

Ingredients You’ll Need

Ingredients to make ham hash.
  • Yukon Gold Potatoes: Yukon gold potatoes are a low starch potato. They’ll hold up better while frying than using Russet Potatoes.
  • Diced Ham: Use either a fully cooked ham steak, or leftover ham.
  • Milk: Whole milk will make a creamier mustard sauce than low fat milk.
  • Onion
  • Jalapeno Pepper: If jalapeno peppers are simply too spicy for you, use a Poblano Pepper or a Green Bell Pepper.
  • Dijon Mustard
  • Butter and Neutral Oil. Canola or Vegetable oil work well here.
  • Flour
  • Hard Boiled Egg: Sliced
  • Cilantro: For garnish.
Ham hash made with left over ham.
  • Step 1: In large skillet, heat butter butter until melted. Add par-boiled potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.
  • Step 2: While hash is cooking, make the mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce has thickened.
Ham Hash with mustard cream sauce topped with sliced hard boiled eggs.
  • Step 3: When hash is finished cooking, place in serving bowl. Pour mustard cream sauce over the hash and garnish with sliced hard-boiled eggs.
  • Step 4: Serve at once. Nice with toast or try this with Fried Biscuits.

Variations

Top this ham hash with fried eggs instead of sliced hard-boiled eggs.

Tips For Success:

  • Practice Those Knife Skills: Even chopped ingredients, equals even cooking, pleasant appearance and pride in skill set.
  • Use A Large Skillet: Use a large skillet so you can easily turn the potatoes and ham while cooking.
  • Don’t Overcook The Potatoes. The potatoes will cook quicker if they are cubed and parboiled before frying. But don’t over cook them when boiling. They’ll get mushy when you try to crisp them in the skillet.

If you’re looking for leftover ham recipes, I hope you give this one a try. It was a hit on our table. The dijon mustard cream sauce alone is worth its weight in gold. Serve this Ham hash with toast or Fried Biscuits for a hearty country style breakfast.

More Recipes To Use Left Over Ham

  • Baked Eggs and Avocado with Ham, Layers of sliced ham, ripe tomatoes and creamy avocados topped with eggs and baked, served piping hot from the oven.
  • Ham Salad Sandwich, I can’t imagine a better way to use leftover ham than to make ham salad spread. A beautiful balance of salty ham, sweet pickle relish, enhanced with creamy mayo and crunchy onion and celery. 
  • Skillet Country Potatoes with Ham, Easy, 20-minute cook time, and a great way to start the day. Don’t forget that fried egg to complete this hearty breakfast.

And if you love a good weekend breakfast recipe, don’t miss my category for Breakfast Recipes. You’ll find lots of eye-opening recipes, including the most popular on my site for this Traditional Western Omelette. A breakfast recipe everyone should have in their back pocket.

Hash recipes are the original skillet breakfast ideas. So if you’re looking for more, take a look at this one for Southwestern Chicken Hash.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Ham Hash with mustard cream sauce topped with sliced hard boiled eggs.
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5 from 2 votes

Ham Hash with Eggs With Mustard Cream Sauce

A beautiful and delicious way to use left over ham. 
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4
Calories: 455kcal
Author: Lea Ann Brown

Ingredients

  • 4 tablespoons butter divided
  • 2 tablespoons neutral oil canola or vegetable oil work well here
  • 1 ½ pounds potatoes peeled, par-boiled and cubed. About 3 large potatoes.
  • 2 medium jalapeno seeded and chopped
  • ½ pound Cooked ham steak cubed
  • ½ whole sweet onion chopped
  • 1 tablespoon flour
  • 1 cup whole milk
  • 1 tablespoon Dijon mustard
  • 2 hard boiled eggs peeled and sliced
  • 2 tablespoons cilantro chopped, for garnish

Instructions

  • Peel, cube and par-boil the potatoes. Cook until potatoes are about half-way cooked through. Drain.
  • In large skillet, heat 3 tablespoons of the butter and oil until butter is melted. Add potatoes, ham, jalapeno and onion. Cook over medium heat, using a wide spatula to scoop and turn the mixture over, until potatoes have browned.
  • While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux.
  • Once the roux is starting to turn color, add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick.
  • When hash is finished cooking, place in serving bowl. Spoon the mustard cream sauce sauce over the middle of the hash and top with the sliced eggs. Serve at once.
  • Nice with toast or Fried Biscuits.

Notes

Tips For Success: 
  • Practice Those Knife Skills: Even chopped ingredients, equals even cooking, pleasant appearance and pride in skill set.
  • Use A Large Skillet: Use a large skillet so you can easily turn the potatoes and ham while cooking.
  • Don’t Overcook The Potatoes. The potatoes will cook quicker if they are cubed and parboiled before frying. But don’t over cook them when boiling. They’ll get mushy when you try to crisp them in the skillet.

Nutrition

Calories: 455kcal | Carbohydrates: 6g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 258mg | Sodium: 904mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg

Ham Hash with Mustard Cream Sauce …It’s What’s For Sunday Breakfast.

Juicy Perfect Buffalo Burgers (Bison Burger Recipe)

By 77 Comments

These Buffalo Burgers will elevate your burger game. Ground Bison meat is flavored with onion, rosemary, thyme and Worcestershire sauce. And drizzled with a special homemade secret sauce, you’ve got a delicious burger and a burger lower in cholesterol than beef.

bison burger topped with sauce and onion rings, served with fries

Cooking with Bison

If you’ve been curious about cooking with bison meat, this Buffalo Burger recipe is a great place to start. You can grill or pan-sear this burger, and the flavors are incredible.

You can substitute ground bison for any recipe calling for ground beef. So with confidence, you can throw a simple seasoned ground bison patty on the grill. And with just a slight adjustment to the cooking time, end up with a delicious grilled bison burger.

But for this recipe, we’re pulling out all the stops, ramping up and layering flavors using rosemary, thyme and Worcestershire. A bit of brown sugar is added to boost those warm savory flavors.

Topped with a secret sauce, the end result is a buffalo burger like none other you’ve never had.

If you enjoy cooking with bison, don’t miss my Bison Recipes category.

How To Cook Bison, General Rules

Ground bison is so lean you may need to turn your skillet down or spray it with non-stick spray.

  • Lower heat
  • Cook slower
  • Think Pink
  • Don’t overcook

Is It Bison or Buffalo?

The American Buffalo is a North American species of Bison. Currently there are about 20,500 Plains Bison in conservation herds in the United States. And about 420,000 in commercial herds. Many thousands of them are right here in the Rocky Mountain region of Colorado, Utah, New Mexico and Wyoming. source: U.S. Fish and Wildlife Service.

But is it Bison or Buffalo? Bison are not the same as Buffalo. American Bison are native to North America. Bison are large animals and have a prominent hump. I like to refer to them as the Bulldogs of the bovine world.

On the other hand, there are two buffalo species that live in Asia and Africa.

If you’re familiar with the Cowboy classic song Home On The Range, “Oh give me a home where the Buffalo roam”, which is the State song of my home state of Kansas, please feel free to call these Buffalo Burgers.

Ingredients You’ll Need

Ingredients to make buffalo burgers.
  • 1 Pound Ground Bison Meat
  • Sweet Onion, or yellow onion, chopped
  • 1 Egg
  • Neutral Oil: For frying onions. Canola or vegetable oil work well here. I don’t recommend olive oil.
  • Seasonings: Freshly ground black pepper, Rosemary, Thyme, Kosher Salt, Worcestershire Sauce.
  • To Build That Burger: Tomato, lettuce and secret sauce.

Ingredients To Make That Special Sauce

Ingredients to make special sauce for Buffalo burgers.
Secret Sauce for Buffalo Burgers.
  • This special sauce for Buffalo Burgers is simple. An equal amount of your favorite barbeque Sauce, Mayonnaise and Ketchup.
  • Just whisk it together and let it sit while you make those burgers.
Mixing spices with ground bison meat to make Buffalo Burgers.
Four uncooked Buffalo Burger patties.
  1. Step 1: In a large bowl, combine egg, rosemary, thyme, Worcestershire sauce, brown sugar, salt and pepper. Mix in cooked, cooled minced onion
  2. Step 2: Add buffalo meat (bison) and shape mixture into four ½ inch thick burger patties. The patties will be loose, so chill up to 6 hours or in the freezer for 20 minutes.
Pan frying four buffalo patties in a cast iron skillet.
  1. Step 3: These bison burgers most certainly be grilled, but if your outdoor grill is in hibernation during colder months, you can pan sear bison burgers in a cast iron skillet on the stove, or I like using my carbon steel pan. Both of these pans generate a good amount of well distributed heat to get that perfect crunchy quick sear we like on a burger.
What Does Bison Taste Like?

If you’ve never eaten bison, the taste is very similar to beef, and with a slightly richer, sweeter flavor and creamier texture.

Bison vs. Beef, Is Ground Bison Healthier?

Bison graze in open grasslands and are not typically raised in cattle type pens. And because Bison are primarily range fed and eat grass, their meat has a lower fat content than beef. Bison meat has fewer calories and less saturated fat than beef, and a relative proportion of unsaturated to saturated fats is better for health, especially heart health. source: Webmd

Is Bison Meat More Expensive Than Ground Beef?

Bison meat is not as plentiful as beef and therefore carries a higher price tag.

How Is Bison Meat Labeled?

When looking to purchase “buffalo” meat, you simply should not see a package of meat labeled “buffalo”. Packaged meat should indicate bison.

Tips For Success:

  • Don’t over-handle the meat: Use your hands to mix the seasonings and bison meat together. Just like you would when mixing good Old Fashioned Meatloaf. Just don’t over mix, which may cause the burgers to be tough. Mix just enough so patties hold their shape.
  • Practice Your Knife Skills: Cut those onions in as small of pieces that you can. Too large of onion chunks may cause the burgers to fall apart.
  • Don’t skip cooking the onions before making patties. Sauteeing onions imparts a sweeter flavor and will result in a smoother texture.
  • Use your digital read thermometer to gauge internal temperature of buffalo burgers while cooking.
  • Don’t skip toasting that bun. Just smear the inside of each bun with a little butter or margarine. Sear or grill until toasty.

Perfect Buffalo Burgers Recipe (Bison Burgers)

Bison burger recipe topped with onions and special bbq sauce.

Buffalo Burgers are a delicious alternative to beef or turkey burgers. Made with juicy lean ground bison and topped with this delicious secret sauce, you’ll find this burger a favorite, and a regular in your meal plans. So if you’re looking for buffalo burgers recipes, I hope you give this one a try.

Looking for more Bison resources?  Here’s a link to Bison Central: National Bison Association

Beer and Wine Pairing for Buffalo Burgers

  • Beer Pairing:  Lightly malted Colorado Golden Ale. 
  • Wine Pairing:  Malbec from Argentina would have the red and black fruits and the body to go well with this Perfect Bison burger.

More Bison Recipes

And one of my favorite recipes to cook with bison meat is this Bison Steak Recipe. The original title read Buffalo Bill Steaks, and it’s a fun recipe where bison is pan-seared with sliced bell peppers and a mustard sauce

And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Buffalo burger with sliced onions, special sauce, served with french fries.
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4.91 from 10 votes

Perfect Buffalo Burgers Recipe (Bison Burgers)

Ground buffalo is flavored with onion, rosemary, thyme and Worcestershire sauce.  And with a dressing of BBQ sauce, ketchup and mayo, you’ve got a delicious version for a lower cholesterol burger.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 594kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon olive oil
  • 1 Cup onion diced, about 1 medium onion
  • 1 egg beaten
  • 1 teaspoon rosemary dried
  • 1 teaspoon thyme dried
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground buffalo meat
  • For the Sauce:
  • ¼ Cup BBQ sauce your favorite brand
  • ¼ Cup ketchup
  • ¼ Cup mayonnaise
  • Burger Garnishes
  • 1 medium onion thin sliced
  • 2 Tablespoons Marsala wine optional. To caramelize onions
  • 4 slices tomato
  • 4 leaves lettuce
  • 4 hamburger buns toasted

Instructions

  • For The Buffalo Burgers:
  • Heat oil in skillet over medium heat. Add the chopped onions and sauté, stirring occasionally for 5 minutes or until almost soft. Set aside to cool.
  • In the meantime, In a large bowl, combine egg, rosemary, thyme, Worcestershire sauce, brown sugar, salt and pepper, Mix in cooled minced onion
  • Add buffalo meat (bison) and shape mixture into four ½ inch thick patties. The burger patties will be loose, so chill up to 6 hours or place in freezer for 20 minutes.
  • When ready to cook, in a small bowl, combine bbq sauce, ketchup and mayo. Set aside.
  • Cook patties for about 5-7 minutes per side in a little olive oil in a cast iron skillet (or grill). It is recommended to cook to 160 degrees internal temperature.
  • To build your burger: Spread sauce on toasted buns and serve remaining sauce on the side for dipping. Place patties on bun and garnish with lettuce and tomato and thin sliced onion.
  • Tip: Saute sliced onions in 2 tablespoons of marsala wine. This will caramelize the onions, adding a sweeter flavor than raw sliced onions.

Notes

Tips for Success: 
    • Use your hands to mix the seasonings and bison meat together. Just like you would when mixing good Old Fashioned Meatloaf. Just don’t over mix, which may cause the burgers to be tough. Mix just enough so patties hold their shape.
    • Cut those onions in as small of pieces that you can. Too large of onion chunks may cause the burgers to fall apart.
    • Don’t skip cooking the onions before making patties. Sauteeing onions imparts a sweeter flavor and will result in a smoother texture.
    • Use your digital read thermometer to gauge internal temperature of burgers while cooking.
    • Don’t skip toasting that bun. Just smear the inside of each bun with a little butter or margarine. Sear or grill until toasty.

Nutrition

Calories: 594kcal | Carbohydrates: 40g | Protein: 28g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 1038mg | Potassium: 664mg | Fiber: 2g | Sugar: 17g | Vitamin A: 465IU | Vitamin C: 9.2mg | Calcium: 114mg | Iron: 5.2mg

Perfect Juicy Buffalo Burgers …It’s What’s For Dinner

This recipe for Buffalo Burgers was originally published January 2010, and updated February 2024 with step by step instructions.