Serves: Makes 24 Beefy Taters

Beefy Taters

  • 8 slices of Angus Seasoned Roast Beef
  • 24 tater tots, frozen
  • Barbecue sauce
  • Plain or queso cheese sauce, warmed
  • Ranch dressing
  1. Soak 24 wooden toothpicks in water for 10-15 minutes. Drain and pat dry.
  2. While toothpicks are soaking, bake tater tots according to package directions. Remove from oven and allow to cool slightly. 
  3. Set oven to broil.
  4. Cut each slice of roast beef lengthwise into 3 strips. Wrap one strip of roast beef around each tater tot and secure with toothpick.
  5. Place on baking pan and place under broiler for 3-5 minutes, turning tater tots halfway through cooking time. 
  6. Serve with barbecue sauce, cheese sauce, and ranch dressing for dipping.

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Serves: 4

BBQ Beef Boats

  • 4, 6 inch sweet potatoes, cleaned

 

BBQ Beef filling

  • 16 ounces Angus Seasoned Roast Beef, sliced into strips
  • 2 tablespoons oil
  • ½ cup diced red onion
  • 1 cup finely chopped broccoli
  • 1 cup frozen corn kernels
  • ¾ cup BBQ sauce 
  • Optional garnish: Chopped green onion, sour cream
  1. Preheat the oven to 450°F. Arrange sweet potatoes in a baking dish and place on the center rack of the oven. Bake for 40-50 minutes, or until you can easily pierce the sweet potatoes with a fork.
  2. While potatoes are cooking prepare the BBQ beef filling.
  3. Heat oil in a large skillet over medium heat. Stir in red onion and cook for 3 minutes, or until translucent.
  4. Stir in broccoli and corn and cook for 3 minutes, or until corn is warm and broccoli turns bright green. Add sliced beef to the vegetable mixture in the skillet. Stir in BBQ sauce and cook on low for 3 minutes, stirring often. Remove from heat and set aside until the sweet potatoes are cooked.
  5. Remove baked sweet potatoes from the oven and use a fork to mash the sweet potatoes as needed to create space for the filling. Divide the filling evenly between sweet potatoes by spooning a portion into the center of each potato. 
  6. Serve with green onions and sour cream if desired.

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Serves: 1

French Onion Dip Sandwich

  • 2 ounces Angus Seasoned Roast Beef
  • Caramelized onions
    • ½ large onion, sliced
    • Olive oil
    • Salt
  • Melted Swiss cheese
  • Au Jus (store-bought)
  • French roll
  1. Heat a saute pan to medium and coat the bottom with 1 to 2 tablespoons of oil. Add the onions and cook them until they are well-caramelized with browned edges. Season with salt and set aside.
  2. Layer Angus Seasoned Roast Beef, caramelized onion, and melted Swiss cheese on a french roll.
  3. Dip the prepared sandwich in Au Jus and enjoy!

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Serves: 2-3

Charcuterie Dinner Plates

  1. Fold Smoked Honey Turkey Breast and Angus Seasoned Roast Beef, placing both meats on the opposite sides of a display board.
  2. Arrange remaining ingredients around meat.
  3. Serve with assorted crackers.

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Serves: 1

Spicy Angus Beef and Cheddar Sandwich

  • 2 ounces Angus Seasoned Roast Beef
  • Sourdough bread
  • Cheddar cheese
  • Sauteed kale
  • Olive oil
  • Caramelized onions
  • Sliced sweet and spicy pickled Fresno peppers
  1. Layer toasted sourdough bread with Angus Seasoned Roast Beef, cheddar cheese, sauteed kale, caramelized onions, and sliced sweet and spicy pickled Fresno peppers.

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Serves: 4

Philly Cheesesteak Quesadilla

  • 1 pound thinly sliced Angus Seasoned Roast Beef
  • Butter, as needed
  • 4 – 12-inch flour tortillas
  • 2 cups shredded cheese (mozzarella, cheddar, chihuahua)
  • 8 American cheese slices
  • 1 cup sauteed onions, chopped
  1. On a clean cutting board, pre-assemble the quesadillas as follows:
    1. Place the tortilla then spread ½ cup of shredded cheese over half the tortilla.
    2. Top cheese with 4 ounces of roast beef, then ¼ cup each of onions and peppers, then top with 2 slices of American Cheese.
    3. Fold over the tortilla.
  2. Using a griddle cooktop (set to 350°F) or a large sauté pan place a small amount of butter into the pan over medium heat.
  3. Once the butter is melted, place the quesadilla in the pan and cook for 4 minutes until the tortilla is golden brown in color. Flip over and cook for an additional 4 minutes until the tortilla is golden brown and crispy and the cheese is melted.
  4. Cut into 6 equal pieces and serve immediately.

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Serves: 4

Asian Style Beef Noodle Bowl

  • 1 pound thin-sliced Angus Seasoned Roast Beef, ¼-inch julienne slice
  • 2 tablespoons vegetable oil or toasted sesame oil
  • 1 pound green beans cut into 2 inches
  • 8 ounces sliced Shiitake Mushrooms
  • 4 ounces shredded carrots
  • 4 ounces red bell peppers, ¼-inch x 1-inch julienne strips
  • 2 tablespoons minced garlic
  • 1 pound pre-cooked udon Noodles
  • ½ cup bottled Asian sesame sauce
  • ¼ cup rough chopped cilantro (garnish)
  1. Place vegetable oil or sesame oil in a large sauté pan over medium-high heat. Add the vegetables and cook until the green beans soften, approximately 8-10 minutes. In the last 2 minutes, add the garlic.
  2. Next, add the roast beef and udon noodles and cook for an additional 5 minutes to heat the noodles and beef throughout.
  3. Add the sauce to the pan and stir to evenly coat.
  4. Evenly distribute into 4 different bowls, garnish with chopped cilantro and serve with your favorite Sriracha sauce.

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