Cooking On The Ranch

menu icon
search icon

The Fort Restaurant Refrigerator Pickled Jalapenos

By 45 Comments

This recipe for easy refrigerator Pickled Jalapenos is a cinch. No canning or water bath involved, with just a few Mason Jars and simple ingredients you’ll have a stash of pickled jalapeno peppers for those tacos, nachos, quesadillas and more. They’re tart, tangy, sweet and just right heat. A recipe from the famous Denver restaurant, The Fort.

3 jars of refrigerator pickled jalapenos with carrots and onions.

Pickled jalapeno peppers are more than just a condiment, they’re a necessity in any Mexican or Southwestern pantry. And pickling your own jalapeno peppers is easy and allows you to adjust the flavors to suit your taste.

This refrigerator pickled jalapeno recipe comes from a very famous Denver area restaurant, The Fort. A Colorado landmark full of western culture, history, charm and western food. Julia Child’s favorite dish to order there, was the Buffalo Tongue.

And if you’ve ever been to The Fort for a special occasion, you’ve been served a complimentary slice of their famous Chile Chocolate Cake with Bourbon Chocolate Frosting.

The reason these pickled jalapenos are pickled whole, instead of sliced, is because they’re used to make their very popular appetizer, Peanut Butter Stuffed Pickled Jalapenos.

Stuffed Pickled Jalapenos with peanut butter. An exciting appetizer recipe.

I’ve had peanut butter stuffed jalapenos at the restaurant and quickly noticed that the flavor of the jalapenos was absolutely perfect in my books. So, this became my go-to recipe for making refrigerator pickled jalapenos.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make pickles jalapeno peppers.
  • Apple Cider Vinegar: Apple cider vinegar brings a sweeter flavor to this recipe. White Vinegar will also work well here.
  • Jalapeno Peppers: 12-16 medium to large peppers.
  • Onion: I like sweet onions here. A yellow or white onion will also work well here.
  • Carrot: Carrots are a traditional ingredient in Mexican pickling recipes.
  • Pickling Spice: If you have a Mexican grocer near, by all means purchase your pickling spice from them. A regular pickling spice from your local grocer will work just fine.
  • Sugar: Granulated white sugar.
  • Salt: Kosher salt brings a more pure salt flavor to any dish. You can also use sea salt.
  • Garlic: Whole garlic cloves, peeled.
  • Sesame Oil: I’m not sure why the restaurant chose Sesame oil for this recipe, but I’m glad they did. It adds a unique nutty, toasty edge to the flavor.

How To Make Pickled Jalapenos

How to pickle jalapenos without canning … it’s easy.

Cooking pickled jalapeno peppers.
  • Step 1: Rinse whole jalapeno peppers. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice, jalapenos, onion, carrot, and garlic. Cover and bring to a simmer over high heat. Reduce the heat to low and simmer for seven minutes. Half way through the cooking process, give it a good stir to make sure sugar and salt have dissolved.
Pickles and carrots in canning jars to make pickles jalapenos.
  • Step 2: Remove from the heat. While still hot, use a slotted spoon to transfer one garlic clove to each of the four jars. Then divide the onions and carrots equally between the jars.
Cooked jalapeno peppers, carrots and onions in canning jars.
  • Step 3: Divide the jalapeno peppers between the jars. I use my finger tips to grab hold of the tip of the stem of the peppers, then drop them into the Mason jars.
Adding liquid to vegetables in canning jars to make pickled jalapenos.
  • Step 4: Use a Pyrex measuring cup with a pour spout to pour the pickling liquid in the jars. If you have extra liquid left over, use a spoon to fish out the pickling spice and add it to jars.
Jars of pickled jalapenos with carrots.
  • Step 5: Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.

Questions You Might Have

How Long Do Refrigerator Pickled Jalapenos Last?

Keep pickled jalapenos in an air tight container in the refrigerator for up to two months.

Are Pickled Jalapenos Hot?

Jalapeno peppers are a medium heat jalapeno. They range from 2,500 to 8,000 on the Scoville Heat Scale. Once the peppers are pickled, and as you’re slicing them, you can remove the seeds and veins with spoon or knife. That’s where the heat lies and removing them will make for a milder flavor experience.

Tips for Success

  • Once they’re ready to eat, when removing pickled jalapenos from the brine, use a fork or tongs. This will keep the jalepeno peppers and the brine as sterile as possible.
  • Kosher salt or sea salt is commonly used for pickling recipes. Iodized salt isn’t recommended because additives may affect the brine.
  • Glass containers are recommended for storage. Metallic containers are not recommended.

How To Use Refrigerator Pickled Jalapenos

The first thing that comes to mind and probably the most well known is to use them to make Nachos. Nachos wouldn’t be nachos without them.

Use pickled jalapenos as a topping for Tacos. Any taco recipe will benefit from a slice or two of pickled jalapeno peppers.

How about adding a few slices to a bowl of Chili. Cowboy Chili is a great recipe to welcome those little green peppers. And don’t forget about beans. Cowboy Beans are delicious with a little slice of heat.

We also like to add a couple slices to Mexican Scrambled Eggs.

Now that you have your stash of Pickles Jalapeno Peppers, experiment, have fun. They’re interchangeable when using fresh sliced jalapeno peppers. You can also use the brine liquid to flavor dishes. Try drizzling a little in your next bowl of Pinto Beans with Chorizo.

Pickling whole jalapeño peppers is a simple and rewarding process with super flavorful results. Whether you’re a seasoned pickling enthusiast or a novice in the kitchen, this easy recipe offers a fantastic way to preserve jalapeño peppers.

With just a few ingredients and minimal effort, you can create a delicious condiment that adds a spicy kick to your favorite dishes or stands alone as a tangy snack. Pickle a batch of jalapeños and enjoy the heat, tang, and crunch that they bring to your cooking adventures.

More Things You Might Like To Pickle

And friends don’t let friends eat Mexican Food without Pickled Red Onions. This is a simple recipe and a recipe from a popular Denver Mexican Restaurant.

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.

3 jars of refrigerator pickled jalapenos with carrots and onions
Print Recipe
5 from 4 votes

Easy Refrigerator Pickled Jalapenos

A unique and delicious appetizer, from the famous The Fort Restaurant in Denver.
Prep Time10 minutes
Cook Time0 minutes
pickling time7 days
Total Time7 days 10 minutes
Course: Appetizer Recipes
Cuisine: Southwestern
Servings: 12 appetizers
Calories: 115kcal
Author: Lea Ann Brown

Ingredients

  • 4 12-ounce Sterilized Canning Jars with lids
  • 12-16 medium large Fresh jalapenos
  • 3 ½ Cup Cider vinegar
  • 1 ¾ Cup Water
  • ½ Cup Granulated white sugar
  • 1 ½ teaspoon Kosher salt
  • 2 ½ teaspoon Toasted sesame oil
  • 2 teaspoon Pickling spice
  • ¾ Cup Yellow onion Coarsely chopped
  • ¾ Cup Carrot Coarse chopped, about 2 large carrots
  • 4 cloves Garlic peeled, whole

Instructions

  • Rinse the jalapenos. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice, jalapenos, onion, carrot, and garlic.
  • Cover and bring to a simmer over high heat. Reduce the heat to low and simmer for seven minutes. Half way through the cooking process, give it a good stir to make sure sugar and salt have dissolved.
  • Remove from the heat. While still hot, use a slotted spoon to transfer one garlic clove to each of the four jars. Then divide the onions and carrots equally between the jars. Divide the jalapeno peppers between the jars. I use my finger tips to grab hold of the tip of the stem of the peppers. Use a Pyrex measuring cup with a pour spout to pour the pickling liquid in the jars. If you have extra liquid, use a spoon to fish out the pickling spice and add it to jars.
  • Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.

Notes

Tips For Success:
  • When removing pickled jalapenos from the brine, use a fork or tongs. This will keep the jalepeno peppers and the brine as sterile as possible.
  • Kosher salt or sea salt is commonly used for pickling recipes. Iodized salt isn’t recommended because additives may affect the brine.
  • Glass containers are recommended for storage. Metallic containers are not recommended.
Recipe For Peanut Butter Stuffed Pickled Jalapeno Appetizer
  • ¼ Cup Peanut Butter
  • 2 Tablespoons Major Grays Mango Chutney
Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the two halves attached at the stem end. Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter chutney. Stuff the chiles with the peanut butter mixture and press the halves back together. Arrange on a platter and serve.
 
 

Nutrition

Calories: 115kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 223mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1744IU | Vitamin C: 47mg | Calcium: 20mg | Iron: 1mg

Easy Refrigerator Pickled Jalapenos ….It’s What’s For An Appetizer!

Hatch Green Chile Macaroni and Cheese

By 24 Comments

Green Chile Macaroni and Cheese brings a creamy, cheesy, just right spicy bite of Fiesta to your next Mexican meal. A Mexican-Southwestern mac and cheese side dish recipe you simply can’t stop eating.

Are you macaroni and cheese lovers like us? Don’t miss our favorite for stovetop White Cheddar Mac and Cheese. 30 minutes to a creamy addictive side dish.

Hatch chile mac and cheese in a Southwestern serving bowl.

What Makes Green Chile Macaroni and Cheese Different?

Macaroni and cheese is a Classic all-American comfort food that gives us every reason to engage in a lifetime love affair. From the low-brow out-of-the-box, to clever and fancy expensive restaurant combinations to stove-top homemade … we love it all. This Southwestern-Mexican style dish is deliciously cheesy and pleasantly inexpensive and a wonderful twist on traditional.

This version, featuring plenty of cheese and Hatch Chile Peppers brings a Southwestern twist to our favorite comfort food. Here’s why it ranks at the top of our list for mac and cheese recipes.

  • The Flavor Of Green Chile Peppers: The star of the show, Hatch Green Chile Peppers bring a unique smoky, earthy, slightly sweet flavor and with just enough heat to blend well with cheese. There’s a reason Chile Rellenos are one of the most popular Southwestern entrees. New Mexico chile peppers are prized for their complex flavor resulting from growing conditions that combine rich soil, intense sunlight and cool nights. Especially those peppers grown in the Hatch Valley.
  • Chile Powder: We’re also adding a bit of highly sought after Chimayo Chile Powder. It’s warmth will elevate the flavor of this mac and cheese to divine.
  • Melty Cheese: We’re using Colby Jack Cheese rather than cheddar. Colby Jack is an American made marbled cheese, a combination of Colby Cheese and Monterey Jack Cheese. A mild and mellow flavor, it’s a great melting cheese that compliments those chile peppers.
  • The Perfect Sauce: To make a great mac and cheese, you must get the cheese sauce just right. For this recipe we’re using six cups of shredded cheese paired with just the right amount of dairy, brings you a luscious sauce for the cheesiest and creamiest macaroni and cheese recipe.
  • A Kiss Of Sweet: Adding some chopped cherry tomatoes bring a flash of color and a hint of sweetness to the overall dish.
  • One Pot: This is a one-pot stove-top to oven recipe. Less mess to clean up.

And because we love Hatch chile peppers so much, this macaroni and cheese with green chiles might just be our all-time favorite.

Green Chile Mac and Cheese comes together easily, as it’s a stovetop mac and cheese recipe with a crowning glory of toasted Panko bread crumbs for a crunchy topping.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make Hatch chile pepper mac and cheese.
  • Macaroni: I feel mac and cheese should be made with elbow macaroni. It’s just seems traditional. I chose large elbow shells for this recipe. You can use any curly shape of pasta to make this recipe. Rotini also works well here.
  • Dairy: Half and Half and Whole Milk. A big pot of macaroni and cheese is not the time to count fat calories. Please use whole milk as opposed to 2% or even worse, skim milk. You’ll be happier with the creamy texture that a full fat milk product brings.
  • Cheese: For this recipe, we’re using a Colby Jack Cheese, a mix of Monterey Jack and Colby Cheese.
  • Flour and Butter: Is used to make the roux.
  • Panko Bread Crumbs and Butter: Are used to make an au gratin style crunchy topping.
  • Chopped Tomatoes: To add red color and a bite of sweetness.
  • Hatch Chile Peppers: Chopped. The star of the show.
  • Seasonings: Kosher Salt, Chile Powder (preferably Chimayo), White Pepper and Ground Mustard.

Ground White Pepper or White Peppercorns have a milder flavor than black pepper. White pepper can be used for appearance reasons as it can blend in when using it in light colored sauces. As far as flavor, white pepper adds a gentler and earthy flavor, while black pepper has a spicier note. Chefs commonly use white pepper in French cuisine, as well as Thai, Vietnamese and Chinese dishes.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Ingredient Substitutions

  • Chile Powder: This recipe calls for Chile (with an e) powder, a single blend ground chile. I have a stash of New Mexico Chile Powders, Chimayo being the recommended. You can substitute cayenne pepper if you don’t have a New Mexico chile powder. Please don’t use chili powder (with an i). Chili powder is a blend of spices used to make Chili Soup, like this Bourbon Beef and Bean Chili.
  • Hatch Chiles: I purchase Roasted Hatch Chile Peppers from vendors each Fall, keeping a stash in my freezer. If you simply don’t have access to fresh roasted peppers, you can use eight ounces of canned Hatch Chiles found on the Mexican aisle at the grocery store. But please note, using canned chiles will not bring that robust green chile flavor from fresh roasted chile peppers. Roasted Poblano Peppers would be a better substitute here.

Resource: If you don’t have access to fresh roasted Hatch Chile Peppers, you can order them straight from The Hatch Chile Store. Headquartered in Hatch, New Mexico, their history and heritage ensure that when you buy their Hatch Green Chile, you’re getting the very best you can find, straight from a family farm. Disclaimer: I have received free product from the Hatch Chile Store.

How to Make Green Chile Macaroni and Cheese

Cook pasta according to package instructions for al dente. Reserve ¼ cup of the cooked pasta water.

toasting panko bread crumbs with chile powder and cilantro
  1. Step 1: Panko Bread Crumb Topping: Melt 1 Tablespoon butter in a small fry pan. Add Panko bread crumbs and cook until toasted. Stirring often for about five minutes. Add a little bit of chopped cilantro, if you’d like, for extra flavor. Remove from heat and set aside.
Making a roux to make Hatch Chile Mac and Cheese.
Adding spices to roux to make Hatch chile mac and cheese.
  1. Step 2: Stove Top Sauce: Heat a stick of butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth, about 1-2 minutes.
  2. Step 3: Add Seasonings: Remove from the heat and slowly whisk in the milk. Add the dry mustard, white pepper and Chimayo chile powder, and salt. Return to heat and stir until mixture begins to simmer. Reduce the heat to low and simmer for three minutes, stirring occasionally, until it starts to thicken.
Cheese sauce to make Hatch chile mac and cheese.
Hatch chile mac and cheese ready to bake in a Dutch oven.
  1. Step 4: Stir in the grated cheese and blend well.
  2. Step 5: Stir in the chopped Hatch chile peppers, tomatoes, and cooked elbow macaroni.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Adding half and half to hatch chile mac and cheese.
Baked Hatch Chile Mac and Cheese.
  1. Step 6: Drizzle the half and half and reserved pasta water over the top of the casserole. No need to stir.
  2. Step 7: Cover the Hatch mac and cheese and bake 20 minutes. Remove the lid, add the toasted Panko bread crumbs and bake uncovered an additional 10 minutes.
Hatch chile mac and cheese in a southwestern serving bowl.
  1. Step 8: You can serve green chile mac and cheese directly from the Dutch oven, or from a favorite Southwestern serving bowl.

Tips For Success

  • Be sure to cook the macaroni according to package instructions for al dente. The macaroni will continue to cook during the baking process. Over-cooking during boiling may compromise the texture of the macaroni to turn out mushy.
  • Why save pasta water? It’s pure gold. Adding the starchy water before baking will improve the texture of the macaroni.
  • There’s a lot of cheese in the recipe, use a food processor cheese grater attachment to make quick work of the task.
  • Set the milk and half and half out of the refrigerator about 30 minutes before starting this recipe. Room temperature ingredients will simply lessen the time it takes for the sauce to thicken.

What to Serve it With

Anything and everything. This is a side dish that will compliment your favorite grilled burger, like this Steakhouse Burger, or this popular Slaw Burger.

Grilled steaks are also a good choice. Take a look at this Tangy Grilled Flank Steak, or these Grilled T-Bone Steaks.

Don’t forget about chicken dinner recipes. This Mexican grilled Chicken Asado recipe would truly love to be served with Hatch Chile Macaroni and Cheese. As would this more traditional Grilled Half Chicken recipe.

Make Ahead, Storage and Reheating

  • Make Ahead: Yes. Simply prepare everything and refrigerate until you're ready to bake. Tip: The pasta may absorb some of the liquid during this storage time, add about ⅛ cup more of the pasta water that what the recipe calls for.
  • Storage: Simply cover and store in the refrigerator for up to 3 – 4 days.
  • Reheating: I like to reheat individual portions using the microwave. The 50% power feature on your microwave is your best friend. Reheat individual servings in 30 second increments to maintain the integrity of the sauce and avoid any microwave “explosions” Tip: Any macaroni and cheese recipe may thicken during storage, so, add some milk to thin the consistency before reheating.
  • Freezing: You may freeze any leftover macaroni and cheese in a freezer safe container for up to three months. Be sure to label with contents and date. I like to use freezer safe zip-loc style bags. You can fill them, squeeze out the air and lay flat to optimize freezer space. Let the pasgta thaw completely before reheating.

FAQ’s

Is this Green Chile Mac and Cheese Spicy?

The beauty of this recipe, is that you can control the spice level and customize it to your heat tolerance. You can purchase Hatch chile peppers in mild, medium and hot heat levels. And the same goes with chile powders. I’ve used medium heat Hatch peppers for this recipe, which is perfect for us. Please note: if you purchase chile peppers, grown anywhere, labeled as Big Jims .. they can pack quite a blast of heat.

Is this a Green Chili Mac and Cheese? (chili with an “i”)

No. Even though it’s made with chile peppers that are green in color, the term Green Chili (with an i) commonly refers to a soup and stew, like in this Colorado Green Chili recipe. For this to be Hatch Green Chili Macaroni and Cheese, you would have to add a prepared green Chili product, which routinely includes pork, to macaroni and cheese.

Can I Make This Gluten Free Without Losing Texture?

I’ve used gluten free noodles for many pasta dishes and can hardly tell the difference in texture. So my answer is a resounding yes. And simply substitute a gluten free flour, like Bob’s Red Mill for the all-purpose flour.

In Conclusion

Please tell me you’ll give New Mexico style Mac and Cheese a try. Whenever I serve this recipe, I get overwhelming compliments. It’s brings a just right spicy warmth to everyone’s favorite comfort food. You’ll be amazed how chile peppers, cheese and pasta are such great partners.

More Macaroni and Cheese Recipes

And you’ll find several mac and cheese recipes on my site, including a recipe for Bechamel Mac and Cheese, which was voted best macaroni and cheese in Boulder.

And if you’re pasta lovers like us, don’t miss my Pasta Category, You’ll find lots of comfort food recipes including the most popular on my site for this Southwest version of Chipotle Mac and Cheese with Chicken.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

As far as Southwestern Pasta dishes go, this is a favorite along with this very popular recipe for Cowboy Spaghetti. It’s Yee-haw good.

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.

Green Chile Mac and Cheese in a serving bowl.
Print Recipe
5 from 2 votes

Green Chile Macaroni and Cheese

Our Hatch Chile Mac and Cheese recipe is creamy Mac and Cheese with roasted green chiles, tomatoes and Southwestern spices. Pure comfort food!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 613kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Elbow macaroni cooked and drained, reserve ¼ cup of pasta water
  • ½ cup panko bread crumbs
  • 1 Tablespoon Butter
  • ½ cup butter
  • ½ cup flour
  • 5 cups milk
  • ½ teaspoon dry mustard
  • ½ teaspoon white pepper
  • ¼ teaspoon Chamayo Chili Powder or cayenne
  • 1 teaspoon Kosher salt
  • 6 cups Shredded Colby Jack Cheese
  • 12 Hatch chiles Roasted, skins removed and chopped. About 1 Cup
  • 2-3 medium tomatoes Chopped. About 1 Cup.
  • ½ cup Half & half

Instructions

  • Heat the oven to 350 degrees.
  • Melt the one tablespoon of butter in a small fry pan. Add Panko bread crumbs and cook until toasted. Stirring often. About 5 minutes. Add some chopped cilantro if you'd like for extra flavor. Remove from heat and set aside.
  • In a 7 quart oven safe Dutch oven, cook macaroni according to package directions for al dente . Drain, reserving ¼ cup of the pasta water.
  • In the same Dutch oven, heat the stick of butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth, about 1-2 minutes.
  • Remove from the heat and slowly whisk in the milk. Add the dry mustard, white pepper, Chamayo chile powder, and salt. Return to heat and stir until mixture begins to simmer. Reduce the heat to low and simmer for 3 minutes, stirring occasionally, until starting to thicken.
  • Stir in the cheese until blended and smooth. Stir in the chopped chile peppers , tomatoes and the cooked elbow macaroni and stir until macaroni is well coated. Drizzle half and half and reserved pasta water around the edges of the casserole, no need to stir.
  • Cover the Hatch chile mac and cheese and bake 20 minutes. Remove the lid, add the toasted Panko bread crumbs and bake uncovered an additional 10 minutes.

Notes

Tips For Success
  • Be sure to cook the macaroni according to package instructions for al dente. The macaroni will continue to cook during the baking process. Over cooking during boiling may compromise the texture of the macaroni to turn out mushy.
  • Why save pasta water? It’s pure gold. Adding the starchy water before baking will improve the texture of the macaroni.
  • There’s a lot of cheese in the recipe, use a food processor cheese grater attachment to make quick work of the task.
  • Set the milk and half and half out of the refrigerator about 30 minutes before starting this recipe. Room temperature ingredients will simply lessen the time it takes for the sauce to thicken.
Disclaimer: I am not a dietician nor a nutritionist, and any nutritional information shared in this recipe is an estimate. If calorie count and other nutritional values are important to you, I recommend running the ingredients through an online nutritional calculator as calories can vary depending on which brands were used.

Nutrition

Calories: 613kcal | Carbohydrates: 45g | Protein: 25g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 883mg | Potassium: 372mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1441IU | Vitamin C: 8mg | Calcium: 590mg | Iron: 1mg

Hatch Green Chile Macaroni and Cheese … It’s What’s for Dinner

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.

Nothing fancy, nothing complicated, mostly pantry items.

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 4 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 rustic comfort food 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.

Want an extra punch of flavor, try drizzling this dish with a little Balsamic Fig Glaze.

Explore More Hearty Comfort Food Recipes

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 2 votes

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. 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

Nothing fancy, nothing complicated, mostly pantry items.

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