Cast Iron Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/cast-iron/ Fun and creative open fire and campfire recipes & tutorials. Mon, 03 Nov 2025 20:25:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://overthefirecooking.com/wp-content/uploads/2021/09/cropped-cropped-cropped-cropped-OTFC_Squarelogo_Black-937x1024-1-4-32x32.png Cast Iron Recipes - Over The Fire Cooking https://overthefirecooking.com/category/recipes/cooking/cast-iron/ 32 32 Jalapeño Popper Croquettes with Steak https://overthefirecooking.com/jalapeno-popper-croquettes/ https://overthefirecooking.com/jalapeno-popper-croquettes/#respond Mon, 03 Nov 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38400 A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them

Steak and potatoes are a classic pairing for all the right reasons. But every great classic needs an update every…

The post Jalapeño Popper Croquettes with Steak appeared first on Over The Fire Cooking.

]]> A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them

Steak and potatoes are a classic pairing for all the right reasons. But every great classic needs an update every once in a while, right? These jalapeño popper croquettes are a freakin’ delicious way to dial up your usual steak and potatoes dish. They’ve got just the right amount of kick with the fluffy potato texture everyone loves. Added shredded Jack cheese and some avocado ranch dressing? Dinner tonight for sure. 

A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them

There are so many awesome cooking concepts out there in cyberspace, and inspiration credit for the jalapeño popper croquettes goes to my friend Tom Judkins at The Backyard Palate. His cowboy butter steak and croquettes recipe looks phenomenal! I wanted to introduce jalapeño popper ingredients (because y’all know I love a good jalapeño popper), so this recipe was born. 

Table of Contents

Why You’ll Love Steak with Jalapeño Popper Croquettes

Croquettes are these amazing deep-fried balls of potato goodness, with a golden brown crust and pillowy soft potatoes. Originating in France, they’re typically made of mashed potatoes mixed with or stuffed with a filling.

Meat, seafood, cheese, vegetables, rice, and various herbs and spices are all great options for a flavorful center. So, I figured, why not give these potato croquettes the Over the Fire Cooking treatment? And, of course, that means introducing my favorite jalapeño popper flavors. Since some jalapeño popper bites already get the deep fryer treatment (and are arguably one of the best appetizers out there), jalapeño popper croquettes weren’t a leap at all. 

A forkful of steak dipped in avocado ranch dressing with a mason jar full of the sauce in the background

I went with New York strip steak as the meat accompaniment for these jalapeño popper croquettes, spiked with just a bit of my Cowboy Butter Seasoning. But, since this recipe is really about the jalapeño popper croquettes, you can use whatever cut of steak you want here! And the avocado ranch for dipping is so freakin’ delicious. It complements the heat of the jalapeno peppers and the crispy breadcrumb crust perfectly. You’re going to love these for your next steak dinner!

Looking for more steak and potatoes? Check out my recipes for Steak and Potatoes, Steak Bites with Mashed Potatoes and Grilled Steak with Skillet Potatoes.

​Steak with Jalapeño Popper Croquettes Ingredients

  • Steak: We’ll grill a New York strip steak for this recipe and rub with Cowboy Butter Seasoning.
  • Croquettes: To make the jalapeño popper croquettes, we’ll use peeled golden potatoes, corn starch, eggs, breadcrumbs, all-purpose flour, jalapeño peppers, shredded Jack cheese and frying oil.
  • Avocado Ranch: I freakin’ love this dressing. We’ll need an avocado, sour cream, mayonnaise, chopped cilantro, garlic powder, black pepper, buttermilk and kosher salt. 

Why Use Golden Potatoes? 

You’ll remember from this surf and turf baked potato and this fried potato skin recipe that I like to use russets for baked potatoes. But, since this jalapeño popper croquettes recipe calls for mashed — not baked — potatoes that are then fried, I decided to pick up golden potatoes instead. Their buttery texture, smooth but slightly dense mash, and natural creaminess work really well for the potato croquettes. They’re also more forgiving, so you don’t have to worry about over-mashing and losing some of that buttery texture. Russets still work well for mashed potatoes, though, so feel free to use those if that’s what you have on hand!

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How to Make Steak with Jalapeño Popper Croquettes

Grilling the Steak

Let’s start this recipe with the steak! Slather your New York strip steak in oil and generously season with my Cowboy Butter Rub. Set to the side.

While the steak comes to room temp, add a dutch oven to the grill over the hot fire and begin to boil your potatoes for the croquettes. Continue to boil potatoes (you’ll want about 5-6 golden potatoes) until they’re completely softened.

Seasoning New York strip steak with Cowboy Butter Seasoning and peeling golden potatoes

Now, get your fire to 400 degrees F for direct cooking. Add your steak to the grill to cook for about 5-8 minutes per side, or until the steak’s internal temperature reaches 120 degrees F. Pull off once done and let rest for 10 minutes. 

Also remove the potatoes from the dutch oven and peal the skin away.

Making the Jalapeño Popper Croquettes

Next, we’ve got to mash our potatoes in a large mixing bowl.

Mashing golden potatoes in a bowl and then adding jalapeño popper ingredients

Once you’ve mashed your potatoes, add in cornstarch, finely diced jalapeños, shredded Jack cheese and salt to taste. Mix thoroughly, then form mixture into small balls.

Gloved hands taking the potato croquette mixture and forming it into balls

Whisk your 3 fresh eggs in a bowl and drop the potato balls in the beaten egg mixture. Remove from the egg wash, then place in another bowl with a mixture of 1 cup all-purpose flour and 3-4 cups breadcrumbs. Roll them in the mixture until they’re coated.

Dredging jalapeño popper croquettes in egg wash and then rolling in flour and breadcrumb mixture

Now it’s time to fry! Heat up your frying oil to 350 degrees Fahrenheit. Then, when the oil’s hot, place the jalapeño popper croquettes in to fry for 3-4 minutes (until crispy golden brown). Once they’re done frying, remove from the oil and let them cool.

Using tongs to fry jalapeño popper croquettes in a cast iron skillet with hot frying oil

Making the Avocado Ranch and Serving

Place your ingredients for the avocado ranch — avocado, sour cream, mayonnaise, chopped fresh cilantro, garlic powder, black pepper, enough buttermilk to reach your desired consistency and kosher salt to taste — in a blender. Blend until smooth, then set to the side.

Slice up the steak, serve with the jalapeño popper croquettes and top with ranch. Enjoy!

What to Serve with Steak with Jalapeño Popper Croquettes

​Since steak and potatoes is a classic steakhouse combo, you could go with some traditional steakhouse sides here. Creamed spinach (like the one from this Ruth Chris recipe) could be freakin’ delicious! You could also serve with grilled green vegetables, a wedge or Caesar salad, or something to complement the jalapeño flavors (like a slaw). 

For More Jalapeños

Leftovers and Reheating

If you’ve got leftover steak and jalapeño popper croquettes, store them in separate airtight containers in the fridge for up to three days. You can store your leftover avocado ranch dressing in a mason jar in the fridge for 3-5 days as well.

To reheat your grilled steak, wrap it in aluminum foil (you can store it this way inside the airtight container) and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again. To reheat the jalapeño popper croquettes, bake on a sheet in a 350-degree F oven for 10-15 minutes until they’re heated through and crispy. If you’re using your air fryer, cook at 350 degrees F for 5-8 minutes, shaking the basket halfway through.

FAQs

​How can I adjust the spice level? 

When you’re mincing the jalapeños, you can remove the jalapeno seeds and ribs if you want a less spicy pepper. To kick things up a notch, leave the seeds and ribs in!

What are some other cheeses I could use? 

Cheddar cheese would be a great substitute for the shredded Jack cheese. I love it in jalapeño poppers, so it’ll definitely work well here!

Can I bake the jalapeño popper croquettes instead of frying them? 

Yes, though they won’t be quite as crispy or golden as if you fried them. But they’re still so freakin’ delicious (and a healthier option this way)! If you decide to go with the baking option, bake your potato croquettes in a 425-degree F oven for 20-25 minutes. Place them on a wire rack set in a baking sheet so air can circulate and maximize crispiness.

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A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them
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Steak with Jalapeño Popper Croquettes

These jalapeño popper croquettes are a freakin' delicious way to dial up your usual steak and potatoes dish.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American, French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 1074kcal
Author Derek Wolf

Ingredients

Steak:

Croquettes:

  • 5-6 Golden Potatoes peeled
  • 3 tbsp Corn Starch
  • 3 Fresh Eggs
  • 3-4 cup Bread Crumbs
  • 1 cup All Purpose Flour
  • 2 medium Jalapenos finely diced
  • 1 cup Shredded Jack Cheese
  • Frying Oil as needed

Avocado Ranch:

  • 1 Fresh Avocado
  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1.5 tbsp Chopped Cilantro
  • 1.5 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Buttermilk to desired consistency
  • Salt to taste

Instructions

Croquettes:

  • Boil your potatoes until completely softened, then mash them up in a bowl
  • Add in the cornstarch, jalapenos, cheese and salt to taste. Mix thoroughly. Roll into small balls.
  • Whisk eggs in a bowl and drop in the potato balls. Pull out and place in another bowl with the mixed flour and bread crumbs.
  • Heat up some frying oil to 350F.
  • Add the croquettes to the oil to fry for 3-4 minutes until golden crispy brown. Pull off once done and let cool

Steak & Ranch:

  • Slather your steak in oil and generously season with my Cowboy Butter rub and some ranch seasoning. Set to the side.
  • Preheat your fire to 400F for direct cooking.
  • Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes.
  • Add all the ingredients for the Ranch to a blender and blend until smooth, then set to the side.
  • Slice up the steak, serve with the croquettes and top with ranch. Enjoy!

Notes

Why Use Golden Potatoes? 
You’ll remember from this surf and turf baked potato and this fried potato skin recipe that I like to use russets for baked potatoes. But, since this jalapeño popper croquettes recipe calls for mashed — not baked — potatoes that are then fried, I decided to pick up golden potatoes instead. Their buttery texture, smooth but slightly dense mash, and natural creaminess work really for the potato croquettes. They’re also more forgiving, so you don’t have to worry about over-mashing and losing some of that buttery texture. Russets still work well for mashed potatoes, though, so feel free to use those if that’s what you have on hand!

Nutrition

Calories: 1074kcal | Carbohydrates: 138g | Protein: 43g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 200mg | Sodium: 906mg | Potassium: 1741mg | Fiber: 17g | Sugar: 8g | Vitamin A: 770IU | Vitamin C: 56mg | Calcium: 587mg | Iron: 12mg

The post Jalapeño Popper Croquettes with Steak appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/jalapeno-popper-croquettes/feed/ 0 Steak and Jalapeno Popper Croquettes_Cover Image A Bite of Steak and Croquettes Cowboy Butter Banner Seasoning Steak and Peeling Potatoes Massing Potatoes and Adding Croquette Ingredients Forming Croquette Balls Dredging Croquettes Frying Croquettes jalapeno poppers on the grill Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served a plate filled with jalapeño chicken drumstick poppers with ranch next to a fire A Jalapeño Popper Smash Burger being held by the fire. BBQ Jalapeño Poppers cooked, glazed and served! Smoked fried jalapeño poppers, ready to dip in dressing. FYR GRILL A platter of grilled New York strip steak with jalapeño popper croquettes and avocado ranch dressing in between them Cheeseburger Fondue https://overthefirecooking.com/cheeseburger-fondue/ https://overthefirecooking.com/cheeseburger-fondue/#respond Wed, 29 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38485 The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, classic.

This Cheeseburger Fondue takes the best parts of a cheeseburger and flips the script. Inspired by a famous Japanese dish,…

The post Cheeseburger Fondue appeared first on Over The Fire Cooking.

]]> The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, classic.

This Cheeseburger Fondue takes the best parts of a cheeseburger and flips the script. Inspired by a famous Japanese dish, the burger patty hits a skillet full of sizzling hot, melty cheese. It’s smoky, gooey, and absolutely wild in the best way possible.

The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, instant classic.

You get all that seared beef flavor, molten cheese, and then a dreamy sauce that pulls everything together. Add some fries on the side if you dare, but fair warning: you might not be able to stop dipping into that cheeseburger fondue sauce.

Sponsored by Cowboy Charcoal

This one’s powered by Cowboy Charcoal, because nothing beats that steady, even heat for building deep, smoky flavor. Whether you’re grilling for game day, a backyard hang, or just a chill Friday night, this cheeseburger fondue is pure fire comfort food.

Table of Contents

Why You’ll Love Cheeseburger Fondue

This isn’t your average burger. We’re talkin’ smashed ground beef patties stacked high, onions caramelizing in the skillet, and then a hit of flame-kissed smoke from Cowboy Charcoal that makes every bite of this cheeseburger fondue dish unforgettable.

A close up of the cheesy burger, a mouthwateringly delicious bite.

Then comes the magic: the cheeseburger fondue. A mix of cheddar cheese, jack cheese, a little mustard, and just enough heat to bring everything together. It’s smooth, creamy, and built to cling to your burger just right. The combination works because its comfort food meets cookout energy: messy, rich, and made to share.

If cheesy burgers are on your mind, then make sure to check out my Best Smash Burger Recipes and The Best Big Burger Recipes.

Ingredients Round-Up

Like any good recipe, the cheeseburger fondue is all about keeping it simple. Just a few solid ingredients that come together to make something unforgettable.

  • Beef — Ground beef or ground chuck, sliced onions, kosher salt, black pepper, and garlic powder for seasoning.
  • Burgers — American cheese, mayonnaise, and toasted burger buns.
  • Cheese Sauce — Unsalted butter, all-purpose flour, whole milk, shredded jack cheese, dijon mustard, cayenne powder, and kosher salt to taste.

How to Make Cheeseburger Fondue

Now, let’s make the cheeseburger fondue. We’ll start by firing up the grill to medium heat using Cowboy Charcoal. Set up for direct cooking—you want that steady, even flame.

Making the Cheese Fondue

Drop a skillet on the grates and toss in the butter, flour, and cayenne powder. Let it melt and mix for about 2–3 minutes over medium-low heat until smooth. Slowly whisk in the milk, stirring until the sauce starts to thicken. Add the dijon mustard and keep whisking until it all comes together. Finally, fold in the shredded jack cheese and stir until it’s fully melted and creamy. This step is the foundation of a good cheeseburger fondue.

Making the rue so that we can turn it into melty cheese.

We’re looking for that smooth, loose ribbon consistency. It shouldn’t be too thick or thin. Keep the sauce warm on the lowest temp or a slow simmer while you fire up the burgers.

The fondue for the cheeseburgers is bubbling and ready to go.

Grilling the Burgers

Now crank the grill to medium-high heat. Drop your cast iron skillet or plancha right over the coals and let it preheat until it’s just starting to smoke.

Grab your chilled burger balls and toss them onto the skillet. Let one side cook for a second, then flip them before smashing. This little bit of cooked beef will prevent the burger from sticking to your spatula when you smash the patty.

Smashing and seasoning the burgers on the cast iron grill, with onions.

Now, smash press them onto the skillet with onions on top, and smash hard. That’s where the crust happens. You’ll hear the sizzle—music to your ears. Let them go until the bottom is deep golden brown, then flip. Add cheese to melt over the top of the burger, and let it cook just long enough to hit perfection.

Once they’re done, pull them off, and then let rest for a minute on a paper towel. Next, build your burger: bun, mayo, patty, cheese, and then that top bun for the win.

The burgers are flipped on the grill and layered with American cheese - a classic.

Cheesburger Fondue, Final Assembly

Here’s where it gets fun. Pour your hot fondue into a skillet or small saucepan, then dip that burger sliced side down into the sauce. It should sizzle. That molten cheese hugs the beef and soaks into every bite.

The sliced burgers are placed in the skilled to complete the perfect Cheeseburger Fondue recipe.

Now, all that’s left to do is dig in and enjoy the cheeseburger fondue with your hungry, thankful crew. Fire, flavor, and good company. Does it ever get any better than that? Cheers!

Pro Tip: Which Cowboy Charcoal is best?

When you want serious heat, clean burn, and real wood flavor, go with Cowboy Hardwood Lump Charcoal. It burns hotter and faster, which is exactly what you want for smashing burger patties, melting cheese, and getting that perfect sear with a little smoky flavor.

What to Serve with Cheeseburger Fondue

Cheeseburger fondue is a classic that calls for the burger side classics, such as French fries, sweet potato fries, and tater tots. You get the idea! You can even serve this as part of a shareable spread with other cheesy menu items like Nacho Wings.

And that cheeseburger fondue sauce? Don’t stop at burgers. Use it on steak bites, burger patties, or as a dip for anything from pretzels to leftover buns. It’s the kind of thing that makes everyone crowd around the skillet.

More Cheesy Goodness

Leftovers & Reheating Instructions

If you somehow have leftover cheeseburger fondue, store everything separately in small bowls or airtight containers. The sauce can be reheated gently over low temperature in a small saucepan or skillet. Then, add a splash of milk or beef broth and stir until it’s smooth again.

Warm the burgers in a skillet for a few minutes to bring them back to life. Just don’t overdo it, because they’ll dry out. Never microwave the fondue, because it breaks the sauce. Keep it low, keep it slow, and you’ll be back in business.

FAQs for Cheeseburger Fondue

What kind of beef works best?

Go for ground chuck or ground beef that’s around 80/20 or 90/10. You need some fat for that sizzle and crust, because it’s what makes the flavor pop.

Can I use a different cheese?

Absolutely. Cheddar cheese or a mix of jack and cheddar works great. Just stick to cheese that melts smoothly, never crumbly.

How do I keep my Cheeeseburger fondue smooth?

For the cheeseburger fondue, it’s best to melt at low temperature and add cheese slowly. Whisk constantly until the sauce forms a smooth loose ribbon consistency. If it thickens too much, add milk or dry white wine to loosen it up.

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This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, classic.
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Cheeseburger Fondue

This incredible Cheeseburger Fondue recipe is a riff on a famous Japanese dish that's served on a sizzling hot skillet topped with cheese and dunked in the sauce. Add some fries to the side if you dare!
Course Dinner, Lunch
Cuisine American, Japanese
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Calories 1025kcal
Author Derek Wolf

Ingredients

Beef:

  • 2 lbs of Ground Beef 90/10
  • 2 cups Thinly Sliced Onions
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder

Burger:

  • 8-10 American Cheese Slices
  • ½ cup Mayonnaise

Burger Buns

  • Cheese Sauce:
  • 2 tbsp Unsalted Butter
  • 2 tbsp All Purpose Flour
  • 1 cup Whole Milk
  • 1 cup Shredded Jack Cheese
  • 1 tsp Dijon Mustard
  • 1 tsp Cayenne Powder
  • Kosher Salt to taste

Instructions

Cheese Sauce:

  • Preheat your grill to medium heat (around 350F) for direct cooking using Cowboy Charcoal.
  • Add a skillet to the grill. Add your butter, flour and cayenne powder to the skillet to melt and mix for 1-2 minutes.
  • Add in the milk to thicken the sauce.
  • Once mixed, add your mustard. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with more milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.

Burgers:

  • Preheat your grill to high heat (around 400F) for direct cooking using Cowboy Charcoal.
  • Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
  • Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking. Add a burger ball to the skillet topping with a handful of thinly sliced onions.. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet.
  • Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.
  • Build your burger with the toasted bun, mayonnaise and 1-2 burger patties. Top with mayonnaise and the top bun then slice in half.
  • Add to a ripping hot skillet your cheese sauce and the burger sliced side down into the sauce. Serve and enjoy!

Notes

Pro Tip: Which Cowboy Charcoal Makes a Difference
When you want serious heat, clean burn, and real wood flavor, go with Cowboy Hardwood Lump Charcoal. It burns hotter and faster, which is exactly what you want for smashing burger patties, melting cheese, and getting that perfect sear with a little smoky flavor.

Nutrition

Calories: 1025kcal | Carbohydrates: 16g | Protein: 51g | Fat: 83g | Saturated Fat: 31g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 29g | Trans Fat: 3g | Cholesterol: 222mg | Sodium: 2299mg | Potassium: 912mg | Fiber: 2g | Sugar: 7g | Vitamin A: 748IU | Vitamin C: 6mg | Calcium: 374mg | Iron: 5mg

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]]> https://overthefirecooking.com/cheeseburger-fondue/feed/ 0 Cheeseburger Fondue_Cover Image Close Up of Cheesy Burger Making the Rue for the Cheese Cheese Pull from Skillet Smashing and Seasoning Burgers Flipping Smash Burger and Stacking Sliced Burgers Placed on the Skillet Skillet Choriqueso Bacon Wrapped Jalapeño Cheese Fatty Buffalo Chicken Wings with Melted Cheese five chorizo covered buns topped with tomato chimichurri Cheesy Irish Tater Tots are perfect for sharing! large platter on a table in front of a grill filled with cheesy patty melt sandwiches, fries, and ketchup FYR banner post (3) The Cheeseburger Fondue Recipe is comfort food at its best. Beefy, cheesy, classic. Diablo Steak https://overthefirecooking.com/diablo-steak/ https://overthefirecooking.com/diablo-steak/#comments Mon, 27 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38421 Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation.

Diablo Steak one of my go to Halloween recipes, and trust me, it’s spooky in all the right ways. The…

The post Diablo Steak appeared first on Over The Fire Cooking.

]]> Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation.

Diablo Steak one of my go to Halloween recipes, and trust me, it’s spooky in all the right ways. The madness starts with a decadent filet mignon wrapped in bacon, grilled over an open flame. Then it just levels up from there, topped with spicy shrimp, and drenched in a bubbling Diablo sauce made with a rich, melted butter sauce featuring chipotle in adobo, garlic, cilantro, and jalapenos.

Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation.

It’s fiery and bold—with heat that’s a little diabolical, but in a good way. Make it with any cut of beef—or ditch the shrimp and keep it focused on the steak. Either way, it’s so freakin’ delicious and built for spooky season or any cool night you want to make an epic steak on your backyard grill.

If you love Diablo Sauce, think smoky flavors, chipotle heat, and natural flavors that rival Taco Bell Diablo Sauce or even a homemade hot sauce recipe.

Table of Contents

Why You’ll Love Diablo Steak

Let’s be real, our primal selves crave tasty meat and fiery heat, and this recipe delivers. It doesn’t get much better than a perfectly cooked steak kissed by an open flame, finished with a smoky, buttery Diablo sauce. It hits that perfect balance between flavor and heat. Don’t be surprised if you find yourself sweating and then smiling at the same time.

A close up of the Diablo Steak with all its spicy goodness layered on top.

It’s also the kind of steak that turns dinner into a showstopper. Sparks flying, sauce bubbling, flames licking the cast iron—it’s simple yet bold and a little twisted. Perfect for Halloween… or any night you feel like firing up the grill.

If spice is your jam, check out my Smoked Bat Wings, Spicy Mexican Street Shrimp, Spicy BBQ Ribs Recipe, and my Chili Oil Steak Pinwheels.

Ingredients Round-Up

Like all my fire recipes, this one starts with the best ingredients you can source. It’s not listed in the recipe, but for added depth, I added a drizzle of my FYR BLK hot sauce, which has a jalapeño kick balanced out with blackstrap molasses and tamarind paste.

  • Cut of Steak — Filet mignon, sliced bacon, kosher salt, black pepper, garlic powder, and then a drizzle of canola oil.

Get stoked for life

This sauce is FYR!

an all-new line created for live fire cooking

Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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  • Shrimp — Peeled & deveined shrimp, Cowboy Candy seasoning, and then some clarified butter for that perfect sear.
  • Diablo Sauce — Unsalted butter, tomato paste, chipotle in adobo puree, minced garlic, chopped cilantro, minced jalapeños, cayenne powder, kosher salt, and black pepper. Consider adding a splash of white wine or lemon juice to balance the richness, or finish it with a squeeze of lime juice and a few fresh herbs.

Pro Tip: How to Make Clarified Butter

Clarified butter is liquid gold for cooking over fire, because it’s pure butterfat that won’t burn like regular butter. To make it, drop a stick of butter into a small skillet or saucepan over low heat and let it melt slowly. You’ll notice the milk solids sinking to the bottom and then a thin foam rising to the top.

Once the butter turns clear and golden, skim off the foam and carefully pour the liquid into a jar, leaving the white solids behind. That’s your clarified butter. It’s rich, nutty, and built for high-heat cooking—perfect for searing shrimp, steak, or anything that deserves a little buttery fire flavor.

How to Make Diablo Steak

Alright, let’s break this easy recipe down step by step.

Steak & Shrimp Prep

Start with your filet mignon. Wrap each one with a strip of bacon and secure it using a toothpick or grilling pin. Drizzle them with a little oil, then season with salt, black pepper, and garlic powder.

The raw steaks are wrapped in bacon and seasoned before hitting the fire.

Place the steaks in the fridge for about 40 minutes. This helps them dry brine and builds flavor. Pull them out 15 minutes before grilling so they can come to room temperature.

While that’s happening, season your shrimp with Cowboy Candy Rub and set aside.

The fresh shrimp is seasoned with Derek's favorite new seasoning, Cowboy Candy, giving it sweet jalapeno-flavored heat.

Grilling Time

Now head out to the grill. Preheat it to medium-high heat, around 375F. Place your steaks directly over the flame and cook them for about 3 to 3.5 minutes per side, depending on the thickness of your steak.

Sear off the bacon too, because we want it golden brown and crispy all the way around. Pull the steaks when they hit 120F internal if you’re going for that steak medium after resting. Let ‘em rest on a cutting board for 10 minutes.

The bacon-wrapped filets are cooked over the grill.

While the steaks rest, drop a skillet on the grill over medium heat (about 325F). Add clarified butter. Toss in the shrimp and cook for 2-3 minutes. You’re looking for a nice pink “C” shape and that juicy, grilled flavor. Pull them once they’re cooked through and let them rest too.

The spicy sauce is layered over the top of the perfectly cooked steaks.

Best Diablo Sauce

Now the real fun begins: making the Diablo sauce. In a large saucepan, add butter, tomato paste, olive oil, adobo sauce, minced garlic, minced jalapeños, cayenne, salt, pepper, and chopped cilantro. For more sweetness, add a little brown sugar. For a little more acidity, add lemon juice or white wine. Let it simmer at a medium temperature until it’s bubbling and thick. The smell alone will have people lining up. You can also add a crushed garlic clove, small onion, or even some fresh herbs for extra depth if you’re feeling it.

A shot of the whole place with bacon wrapped filets smothered in spicy shrimp.

Finally, slice your steak, top it with the shrimp, and then pour the hot Diablo sauce all over. Then, get ready to dig in. Cheers and Happy Halloween, y’all!

Note: This sauce even doubles as a sweet Diablo glaze for ground beef, a winning pasta dish, or a quick drizzle over tacos if you love hot taco sauce vibes.

What to Serve with Diablo Steak

Keep your sides simple but bold. I’m thinking grilled corn, charred sweet potatoes, or black beans. For a Halloween twist, roast some squash until it’s caramelized and tender. The natural sweetness balances the heat from the Diablo sauce and then brings those fall flavors full circle.

And to wash it all down? Grab a cold Sam Adams Octoberfest or your favorite amber ale. The malt and caramel notes pair perfectly with the spice and smoke. And, if you’re feeding a crowd, pile everything on a big platter and let folks build their own. It’s fiery, festive, and gone before you know it.

Leftovers & Reheating Instructions

If you’ve got leftovers (unlikely!), store the meat and shrimp separately in airtight containers for up to 3 days. Reheat gently in a skillet to keep that steak juicy and shrimp tender. Avoid the microwave at all costs, because no one wants tough meat on their plate!

Pro tip: The leftover Diablo sauce makes a killer dipping sauce for fries, wings, or chicken nuggets.

More Steak!

FAQs for Diablo Steak

What’s the origin of Diablo sauce?

“Diablo” means “devil” in Spanish, and this sauce earns its name. It comes from Latin-style cooking built around chiles, garlic, and butter for that smoky heat. Over time, folks added tomato paste, brown sugar, adobo sauce, and other natural flavors to layer the spice. My version stays true to that fiery tradition—bold, buttery, and straight from the flame.

How can I dial back the heat on this recipe?

Easy. Cut back on the cayenne and jalapeños, or swap adobo sauce for a milder chili paste. You’ll still get that smoky, buttery flavor without the full burn. And if you really want to cool things off, add a squeeze of lime juice or a little extra butter to smooth out the spice.

Can I make this Steak Diablo Recipe without shrimp?

Absolutely. It rocks as just steak and sauce. You can also swap in scallops, chicken, or pour the sauce over some roasted veggies. Or toss it with pasta for a winning pasta dish that’s guaranteed to impress.

What if I want more fire next time?

Kick it up with extra cayenne, a splash of Mad Dog hot sauce, or your favorite hot taco sauce. Add ground beef and you’ve got yourself a sweet Diablo taco night.

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Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation.
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Diablo Steak

Diablo Steak is a fiery twist that's perfect for Halloween night—or any night you're craving some bacon-wrapped filet mignon topped with spicy shrimp and drenched in a bubbling Diablo sauce.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 741kcal
Author Derek Wolf

Ingredients

Filets:

  • 3-4 Filet Mignon
  • 3-4 Sliced Bacon
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Canola Oil as needed

Shrimp:

Diablo Sauce:

  • 1 cup Unsalted Butter
  • ½ cup Chipotle in Adobo puree
  • 2 tbsp Minced Garlic
  • 1 tbsp Chopped Cilantro
  • 1 tbsp Minced Jalapenos
  • 1 tsp Cayenne Powder
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt

Instructions

  • Carefully wrap one whole slice of bacon around each filet and pin with a toothpick, string or a grilling pin.
  • Slather your steaks with oil and season with the salt, pepper and garlic powder. Place the steaks in the fridge for 40 minutes to dry brine. Pull the steaks out of the fridge 15 minutes before cooking to come to room temperature.
  • Preheat your grill to medium high heat temperature (around 375F) for direct cooking. Add your steak to the grill to cook for 3-3.5 minutes per side or until 120F internal. Make sure to sear off the bacon as well to get nice and crispy. Once the steaks are done, pull off and let rest for 10 minutes.
  • Add the skillet to the grill at a slightly lower temperature (around 325F) along with clarified butter. Add my cowboy candy seasoning to the shrimp and mix together. Add the shrimp to the skillet and cook the shrimp for 2-3 minutes until they develop into a nice “C” shape and change from opaque to white. When done, pull off and let shrimp rest.
  • Add another skillet to the grill along with all the ingredients for the diablo sauce. Bring to a simmer with the butter bubbling. Pull off when simmering
  • Slice into your steaks and serve with your shrimp. Pour the diablo sauce over the top and enjoy!!

Notes

Pro Tip: How to Make Clarified Butter
Clarified butter is liquid gold for cooking over fire—it’s pure butterfat that won’t burn like regular butter. To make it, drop a stick of butter into a small skillet or saucepan over low heat and let it melt slowly. You’ll notice the milk solids sinking to the bottom and a thin foam rising to the top.
Once the butter turns clear and golden, skim off the foam and carefully pour the liquid into a jar, leaving the white solids behind. That’s your clarified butter. It’s rich, nutty, and built for high-heat cooking—perfect for searing shrimp, steak, or anything that deserves a little buttery fire flavor.

Nutrition

Calories: 741kcal | Carbohydrates: 15g | Protein: 28g | Fat: 65g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 342mg | Sodium: 2650mg | Potassium: 546mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1822IU | Vitamin C: 6mg | Calcium: 226mg | Iron: 5mg

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]]> https://overthefirecooking.com/diablo-steak/feed/ 1 Diablo Steak_Cover Image A Close Up Slice of Steak FYR banner post (3) Seasoning Filet Mignons Cowboy Candy Seasoned Shrimp Raw and Cooked Steak Adding Diablo Sauce on Steak and Shrimp A Plate Full of Steak and Shrimp Grilled Filets with Chile Vinegar Sauce A plated shot of Bacon Wrapped Filet Mignon with Garlic Shrimp. Bacon Wrapped Filet is sliced on the cutting board and ready to eat! charcoal broiled filet mignon Bacon Wrapped Filets with Bacon Fat Fries sitting on a cutting board so that we can slice and serve them. filet mignon burger Cowboy Candy Banner (1) Steak Diablo with Grilled Shrimp is a masterpiece of taste, fire, and presentation. Venison Quesadilla https://overthefirecooking.com/venison-quesadilla/ https://overthefirecooking.com/venison-quesadilla/#respond Mon, 20 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=38233 A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background

This epic loaded quesadilla gets some extra flavor and nutrition thanks to a special ingredient: venison. Not only is a…

The post Venison Quesadilla appeared first on Over The Fire Cooking.

]]> A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background

This epic loaded quesadilla gets some extra flavor and nutrition thanks to a special ingredient: venison. Not only is a venison quesadilla freakin’ delicious, but you’ve found a healthy red meat option across the board. Compared to standard ground beef, it’s lower in calories, much (MUCH!) lower in fat, and still boasts plenty of protein and iron. Plus, the savory flavor can’t be beat. And with all the nutritional benefits you’re getting from eating wild game, you can really pile on the cheese and toppings. Kidding! But only a little. 

A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background

Table of Contents

Why You’ll Love This Venison Quesadilla

You know how easy it is to throw together a quesadilla for a quick lunch or dinner, right? This venison quesadilla is no different. We’ve got a straightforward but winning concept: ground meat, a classic homemade taco seasoning, cheese and tortillas. The only reason to mess with perfection is to make it better for you, and that’s exactly what we’re doing with the ground venison. 

A hand dipping a loaded venison quesadilla in a bowl of chipotle lime crema

I’m also adding in a tangy, spicy chipotle lime crema that comes together really quickly. After making it for these venison quesadillas, I know you’ll want to try it on all your taco and quesadilla recipes!

Looking for more ground meat recipes that could work with venison? Check out Beef Empanadas, Crispy Cheese Tortilla Beef Tacos or any of the Best Smash Burger Recipes!

Loaded Venison Quesadilla Ingredients

  • Venison: We’ll season our venison with finely diced onion, minced garlic, and homemade taco seasoning — ingredients below!
  • Taco Seasoning: ​So much better than the store-bought stuff, and so simple too. You’ll need chili powder, garlic powder, ground cumin, onion powder, dried oregano, cayenne, black pepper and kosher salt to taste for our venison quesadilla seasoning.
  • Quesadilla: ​We can’t have a quesadilla without cheese and tortillas, right? I’m using mozzarella cheese and large tortillas here. You can go with either flour tortillas or corn tortillas. 
  • Chipotle Lime Crema: This sauce really levels up our loaded quesadilla. Grab sour cream, mayonnaise, buttermilk, lime juice, chipotle puree and kosher salt. 

What Makes Venison Healthier? 

Wild deer are naturally active and eat a varied, natural diet. On the flip side, cattle on major U.S. ranches are often grain-fed and less active. As food writer Michael Pollan likes to say, “You are what you eat eats, too.” For Maui’s Axis deer, that’s rich volcanic soil, remarkable plant diversity and intelligent wild grazing. The result: a healthier animal, and therefore a healthier meat product for us. 

For more with Venison, check out my Grilled Venison Chops, Coffee Crusted Venison Rack, Venison Rack with Wild Herb Butter and Smoked Venison Burgers with Beer Cheese.

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How to Make Loaded Venison Quesadillas 

Let’s start by making the chipotle lime crema for our venison quesadilla. In a medium bowl, mix together sour cream, mayonnaise, buttermilk, juice from 1 medium lime, chipotle puree and kosher salt to taste. Chill in the fridge until you’re ready to eat. 

A bowl of finished chipotle lime crema, with a spoon holding some of the mixture to show texture, and a hand holding a package of Maui Nui

We’ll also need to make our taco seasoning so it’s ready when we cook the venison. Combine chili powder, garlic powder, ground cumin, onion powder, dried oregano, cayenne powder, black pepper and kosher salt to taste. You can store this mixture in an airtight container in the pantry for six months, so there are plenty of venison quesadillas in your future!

Cooking and seasoning ground venison with a mix of taco spices

Next, preheat your grill to high heat (around 400 degrees Fahrenheit) for direct cooking. Heat a bit of oil in a skillet over medium-high heat. Then, add 1 pound ground venison and cook until browned. When it’s browned, stir in taco seasoning, diced onion, minced garlic and a splash of water. Simmer until fully cooked then set aside.

Browned ground venison in a cast iron skillet with taco seasoning

Add one of your 3-4 large tortillas to the skillet. Cook one side, then flip and top with 2-3 mozzarella cheese slices. Add the venison and some pico de gallo to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.

Serve your loaded venison quesadilla with the chipotle lime crema on the side. Enjoy!

Progress photos of an open quesadilla, with venison on top of a tortilla on a skillet and then folded, with the tortilla browned and crispy

What to Serve with the Loaded Venison Quesadilla

There are so many side dishes that would be freakin’ delicious with this venison quesadilla. Basically, think of anything you’d want with your favorite ground beef taco or quesadilla, then serve it here! Mexican rice, Mexican street corn, beans and rice, grilled peppers and onions, a cabbage slaw with lots of lime and scallions — the list goes on.

A close up of a finished loaded venison quesadilla with ground venison, mozzarella cheese, chipotle lime crema and a tortilla

Leftovers and Reheating

If you’ve got leftover venison quesadillas, store them in an airtight container in the fridge for up to three days. To reheat your loaded venison quesadilla, heat a cast iron skillet over the grill or stovetop at medium-low heat. Cook the quesadilla for 2-3 minutes per side, until the cheese is heated through and crispy again. 

For More Quesadillas

FAQs

​Can I use a different type of cheese?

Definitely! Cheddar cheese, Monterey jack or Colby jack are basically all great substitutes for the mozzarella cheese in this venison quesadilla.

I get it, venison is awesome. But can I use ground beef in this recipe? 

Yes, yes you can. You’ll treat it the same way as we do the ground venison. You’ll see more fat while you’re cooking, though, so just keep that in mind throughout the process.

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A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background
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Venison Quesadilla

This epic loaded quesadilla gets some extra flavor and nutrition thanks to a special ingredient: venison, a super healthy red meat option.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 505kcal
Author Derek Wolf

Ingredients

Venison:

  • 1 lb Ground Venison
  • ¼ cup Finely Diced Onion
  • 2 tbsp Minced Garlic
  • 2 tbsp Taco Seasoning
  • Water as needed

Taco Seasoning:

  • 2 tbsp Chile Powder
  • 1 tbsp Garlic Powder
  • ½ tbsp Cumin Powder
  • ½ tbsp Onion Powder
  • 1.5 tsp Dried Oregano
  • 1 tsp Cayenne Powder
  • 1 tsp Black Pepper
  • Kosher Salt to taste

Quesadilla:

  • 8-10 Mozzarella Cheese Slices
  • 3-4 Large Tortillas

Chipotle Lime Crema:

  • ¼ cup Sour Cream
  • ¼ cup Mayonnaise
  • ¼ cup Buttermilk
  • 1 medium Lime juiced
  • 2 tbsp Chipotle Puree
  • Kosher Salt to taste

Instructions

  • In a bowl, mix together all the ingredients for the crema sauce. Keep chilled.
  • Preheat your grill to high heat (around 400F) for direct cooking.
  • Heat oil in a skillet over medium-high heat. Add ground venison and cook until browned.
  • Stir in your taco seasoning, diced onion, minced garlic and a splash of water. Simmer until fully cooked then set aside.
  • Add a tortilla to the skillet and cook one side then flip and top with 2-3 mozzarella cheese slices. Add the venison and some pico de gallo to the tortilla, then fold it over to crisp up.
  • Cook until the cheese is melted and the tortilla is crispy.
  • Serve with the crema sauce on the side. Enjoy!

Notes

What Makes Venison Healthier? 
Wild deer are naturally active and eat a varied, natural diet. On the flip side, cattle on major U.S. ranches are often grain-fed and less active. As food writer Michael Pollan likes to say, “You are what you eat eats, too.” For Maui’s Axis deer, that’s rich volcanic soil, remarkable plant diversity and intelligent wild grazing. The result: a healthier animal, and a healthier meat product for us.

Nutrition

Calories: 505kcal | Carbohydrates: 35g | Protein: 32g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 108mg | Sodium: 709mg | Potassium: 671mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1683IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 7mg

The post Venison Quesadilla appeared first on Over The Fire Cooking.

]]> https://overthefirecooking.com/venison-quesadilla/feed/ 0 Loaded Venison Quesadilla_Cover Image Dipped Quesadilla HNY FYR Sauce and Ground Venison Cooking and Seasoning Venison Ground Venison Assembling Quesadilla Close up of Quesadillas Cheesy Steak Quesadilla Loaded Pull Pork Tacos Cheesesteak Quesadilla ready to be eaten! Chicken Bacon Ranch Quesadilla plated and ready to devour. Dipped quesadillas in the ranch. I can't decide which I love more? The quesadilla or the Chipotle Ranch dipping sauce. cookbooks A stack of sliced venison quesadillas with ground venison, mozzarella cheese and tortillas with a grill fire in the background Steak Breakfast Burrito https://overthefirecooking.com/steak-breakfast-burrito/ https://overthefirecooking.com/steak-breakfast-burrito/#comments Fri, 03 Oct 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37815 Dipping the steak breakfast burrito in Queso.

This Steak Breakfast Burrito is big, bold, and beautiful. Made with fresh ingredients with insane flavor, it’s perfect for mornings…

The post Steak Breakfast Burrito appeared first on Over The Fire Cooking.

]]> Dipping the steak breakfast burrito in Queso.

This Steak Breakfast Burrito is big, bold, and beautiful. Made with fresh ingredients with insane flavor, it’s perfect for mornings on the move when you want real food. Get ready for an epic combo that just works. I mean, we’re talking crispy hash browns, buttery seared steak, melty cheese, salsa, fluffy eggs, and bacon in the biggest flour tortillas you can find. It’s like a hearty steak dinner and egg breakfast burrito all in one.

Dipping the steak breakfast burrito in Queso.
Post sponsored by Align Shoe

Since this recipe is sponsored by my friends at Align, makers of the best, most comfortable shoes I have ever worn, this steak burrito is exactly the kind of on-the-go fuel you need for every adventure. If you haven’t checked out Align yet, let me put you on to them ASAP, because they make some of the most comfortable kicks I’ve ever worn. And heck yeah, they look good too (and my wife Ally agrees!).

Close up of Derek Wolf lacing up his Align shoe.

Table of Contents

Why You’ll Love The Steak Breakfast Burrito

First, you’ll love that big bite of steak, eggs, and crispy hashbrowns delivers stick-to-your-ribs comfort that lasts all morning. The rosemary, garlic, and butter combo is not what you expect; however, it adds everything you ever wanted as far as flavor. Plus smoky bacon bits, creamy toppings, and then melty cheese, and suddenly every bite feels like a breakfast hug from the food gods.

Ribeye steak sizzling in the cast iron pan with butter and fresh rosemary. It's a twist on the steak breakfast burrito that you won't want to miss.

Second, they’re customizable. Not feeling ribeye? No problem. Grab whatever cut you’ve got in the fridge and season it your way. You can undoubtedly make these burritos any way you like: classic, spicy, cheesy, or loaded with fresh toppings like cilantro and pico.

Third, they’re built to share. One of these giant tortillas stuffed and rolled is more than enough to feed one hungry person, but doubling up makes for an entire meal the whole crew can enjoy.

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Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.

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The best part about this recipe? The steak burritos are easy to cook over the fire in just a few simple steps. Slice, sear, crisp, roll, and then eat. When you pair a burrito this good with the comfort of Align, you’ve got the entire meal for an epic start to your day.

If you love a good breakfast burrito to start your day, also check out these recipes: Chorizo Breakfast Burrito, Southwest Breakfast Burrito, and California Burrito.

Ingredients Needed for Egg Breakfast Burritos

  • Steak — Grab a beautiful ribeye steak for the best results. You’ll also need butter, rosemary, garlic, my Cowboy Butter Rub, and then a little canola oil.
  • Burrito — The hearty breakfast burrito includes eggs, hash browns, sour cream, bacon bits, salsa, Monterey Jack, and all the basic seasonings like salt, black pepper, and garlic powder. 
  • Tortillas — Big, soft, 14-inch flour tortillas. Go large or go home. Small corn tortillas are for street tacos, not this recipe.

Bring the Flavor Home

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Now that you know what to grab from the grocery store to make the perfect steak breakfast burrito, either skip to the recipe card or come with me. I’ll walk you through the simple steps to burrito bliss.

How to Make the Steak Breakfast Burrito

Cook the steak

First, you’ll want to slather your ribeye with oil and season with Cowboy Butter Rub. Preheat your grill to medium-high heat (400–450F) for direct cooking. Place a large cast-iron skillet over the grill grates with oil. Sear the steak for 2-3 minutes per side until it hits about 100F internal.

The raw seasoned rib-eye on the left and the perfectly cooked ribeye steak on the right.

Next, move the skillet to a cooler zone. Add butter, garlic, and then that fresh rosemary. Baste until the steak reaches 120F or your desired internal temperature. Rest for 10 minutes, and then slice into bite-sized pieces.

Crispy hash browns

Pat the hash browns dry with a paper towel. Add them in a single layer to the skillet with oil at medium heat. Cook until golden brown and crunchy. Chop and set aside.

pro tip for crispy hashbrowns

Don’t skip getting those hash browns bone-dry before cooking. It’s the best part of the burrito when the potatoes turn shatteringly crisp. Pair that crunch with a hearty steak and then layers of melty cheese, and you’ve got the kind of delicious burrito. Lace up your Align Shoes, grab one of these burritos, and you’re ready to crush the day.

Scramble the eggs

Whisk eggs in a medium bowl, then cook in a skillet for 3–4 minutes until soft. Pull and set aside.

Scrambled eggs in a cast-iron pan on the grill next to crispy potatoes.

Build the Breakfast burritos

On a warm tortilla, layer crispy potatoes, sliced steak, scrambled eggs, salsa, cheese, sour cream, and bacon. Keep it tight in the center of the tortilla, then fold opposite sides inward and roll. Repeat until all are stuffed.

Crisp the burritos

Add the steak burritos to the skillet seam-side down. Cook for 1-2 minutes per side until the outsides are golden and crisp.

Overhead shot of burrito fillings spread out: ribeye, eggs, crispy potatoes, cheese, and bacon bits. Crispy burritos on the other side.

Slice in half, serve hot with queso, hot sauce, or pico de gallo, and enjoy the most freakin’ delicious burrito you’ve ever made.

What to Serve with Steak Breakfast Burrito

These burritos are an entire meal on their own, so the only thing you’ll probably need is some orange juice to help wash that hearty breakfast down. If you’re serving the burritos at home, don’t forget the extras like guacamole and more pico, if desired.

Leftovers & Reheating Instructions

Wrap leftover steak or burritos in plastic wrap and store in an airtight container in the fridge for 2–3 days. For freezing, use a baking sheet to pre-freeze burritos before moving them into a heavy-duty freezer bag or freezer-safe container for longer storage.

Reheat on a skillet over medium heat or in the oven at 350F until warm.

FAQs

Can I use other cuts besides ribeye?

Yes, swap in skirt steak, flank steak, or flap meat. They’re all great options and work with the same carne asada seasonings.

What other kinds of cheeses do you suggest? 

You can’t really go wrong with the cheese. I also like cheddar cheese, pepper jack cheese, or even Mexican cheese in my carne asada burrito. 

What if I don’t have rosemary and garlic? 

Swap in thyme for a similar vibe, or take it a different direction with fresh cilantro, a squeeze of lime juice, and a sprinkling of chili powder for a little Mexican-inspired kick.

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Dipping the steak breakfast burrito in Queso.
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Steak Breakfast Burrito

The Steak Breakfast Burrito is one of my "on the go" recipes, perfect for eating while I'm out and about in my Align shoes. It's packed with all my faves: flavorful, juicy ribeye steak with hashbrowns, eggs, melty cheese, and salsa.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 1225kcal
Author Derek Wolf

Ingredients

Steak:

  • 1 Ribeye Steak
  • 1 tbsp Cowboy Butter Rub
  • 4 tbsp Butter unsalted
  • 3 sprigs Rosemary
  • 3 Garlic Cloves smashed
  • Canola Oil as needed

Burrito:

  • 5-6 Eggs whipped
  • 2 cups Hashbrowns
  • 2 cups Monterey Jack Cheese
  • 1 cup Favorite Salsa
  • ½ cup Sour Cream
  • ½ cup Bacon Bits
  • 3-4 Tortillas 14" Size
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Garlic Powder
  • Queso for dipping

Instructions

Steak:

  • Slather your steak in canola oil. Generously season your steak with my Cowboy Butter Rub
  • Preheat your grill for high heat direct cooking (about 400-450F). Add a cast iron skillet to the grill with oil to preheat.
  • Add your steaks to the skillet to sear directly over the hot coals for 2-3 minutes per side or until it is 100F internal.
  • Pull the skillet off to a cooler side of the grill. Drop in the butter, rosemary, thyme and garlic cloves. Slowly baste the steaks with the butter. Make sure the butter’s foam is white and not brown or black. If it's brown or black, then pull the skillet off to cool.
  • When the steak is 120F internal or done to your liking, pull it off and let rest for 10 minutes. Then slice up and keep warm.

Burrito:

  • Add your hashbrowns to paper towels and squeeze all the water out of them until they are very very dry.
  • Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet or plancha to the grill with some oil about 2 minutes before cooking.
  • Add your hashbrowns in little patties to the skillet to cook hot and fast until crispy golden brown. Pull off, chop up and set to the side.
  • Next, add your whipped eggs to a skillet and cook to nice and soft (about 3-4 minutes). Pull off and set to the side as well.
  • Start building your burritos with a warm large tortilla and layers of chopped hashbrowns, sliced steak, eggs, jack cheese, salsa, sour cream and bacon bits. Roll nice and tight and repeat until you have made as many burritos as you like.
  • Add the burritos to a skillet to crisp for about 1 minute per side. Once done, pull off the burrito and serve hot.
  • Slice the burritos in half if you desire, serve with queso on the side and enjoy!

Notes

Pro Tip for Crispy Hashbrowns

Get those hash browns bone-dry before cooking. It’s the best part of the burrito when the potatoes turn shatteringly crisp. Pair that crunch with a hearty steak and layers of melty cheese, and you’ve got the kind of delicious burrito worth sharing on TikTok. Lace up your Align Shoes, grab one of these burritos, and you’re ready to crush the day.

Nutrition

Calories: 1225kcal | Carbohydrates: 102g | Protein: 57g | Fat: 66g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 336mg | Sodium: 4204mg | Potassium: 1086mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1674IU | Vitamin C: 12mg | Calcium: 808mg | Iron: 10mg

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]]> https://overthefirecooking.com/steak-breakfast-burrito/feed/ 4 Steak Breakfast Burrito Align Shoes Basting the Steak FYR banner post (3) Cowboy Butter Banner Raw and Cooked Steak Burrito Ingredients Building Burrito FYR GRILL Dipping the steak breakfast burrito in Queso. Beer Cheese Dip with Sausage https://overthefirecooking.com/beer-cheese-dip/ https://overthefirecooking.com/beer-cheese-dip/#respond Fri, 26 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37890 Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.

When the air turns crisp, the fire’s crackling in the pit, and leaves start piling up in the yard, nothing…

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]]> Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.

When the air turns crisp, the fire’s crackling in the pit, and leaves start piling up in the yard, nothing hits harder than a skillet of bubbling Beer Cheese Dip with some crumbled sausage. This one’s made with Sam Adams Octoberfest, a seasonal brew that brings those rich fall vibes straight into the melty cheese.

Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.
Post sponsored by Sam Adams Octoberfest

According to Samuel Adams, “This hearty and smooth Märzen is a pröst to fall. Its deep amber color, mild pleasant sweetness, and light hop character is a hearty (but not heavy).” In other words, it brings in that fall-inspired maltiness that pairs perfectly with melted cheese and spicy sausage. It’s like the ultimate pub-style beer cheese dip, only cooked over fire and loaded with smoky flavor.

Sam Adams Octoberfest being poured into a glass, ready to enjoy with the Sausage Beer Cheese Dip.

Table of Contents

Why You’ll Love Sausage Beer Cheese Dip

The thing your taste buds realize after your first dip is that beer and cheese just freakin’ belong together. With a mix of sharp cheddar cheese, cream cheese, and whole milk, it’s creamy, savory, and all the things you dream about when it comes to cheesy dips.

A close up image of the beer dip showing the gooey cheese, sausage, and green onions.

Another thing you’ll love is the addition of spicy sausage. It’s a classic add that just makes sense. The Dijon mustard brings the right amount of tang, the Worcestershire sauce brings depth, and the cayenne pepper kicks in some heat. And then the Sam Adams Octoberfest? That’s the kicker. It gives the dip that malty, slightly sweet beer flavor that balances the richness of the cheese.

If you’re scrolling for more dip ideas, check out Best Dip Recipes. Easy Buffalo Chicken Dip with Stuffed Crust is definitely one of my all-time faves.

Ingredients for the Best Beer Dip

When you’re ready to make the best beer dip ever, here are the simple ingredients you’ll need to pull it all together. From prep to finish, this recipe should take you about two hours.

  • The Creamy Beer Dip — Spicy Italian sausage, a block of sharp cheddar, cream cheese, milk, and Sam Adams Octoberfest.
  • The Seasonings — Dijon mustard, Worcestershire sauce, garlic powder, cayenne, and a pinch of kosher salt.
  • Garnish — Green onions or parsley.

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How to Make Easy Beer Cheese Dip

Brown the sausage

Start by getting your grill nice and hot, about 350F for medium-high heat. Set a big cast-iron skillet right on the grates and let it warm up for a couple minutes. Then add in the sausage and let it sizzle away until it’s browned and cooked through to 165F. Don’t even think about draining that fat, because it’s liquid gold that’s going to flavor the rest of this dip.

The spicy Italian sausage is browned in the cast iron skillet. Shows before and after.

Make the roux

Next, sprinkle in some flour along with garlic powder and cayenne. Stir it around until everything comes together into a thick paste. This little step is what turns the skillet into a sauce-making machine. It’s the base that will hold all that cheese together later.

The sauce

Now comes the fun part, actually making the beer cheese sauce. Slowly pour in the Sam Adams Octoberfest, just a little at a time, whisking as you go. The beer bubbles, the paste loosens, and suddenly you’ve got this malty, rich base that smells insane. That Octoberfest is what sets this apart. It’s where the signature beer flavor really kicks in.

Derek builds the thick dip with some flour in the cast iron skillet. He layers in sharp cheddar cheese, which pairs beautifully with the Samuel Adam beer.

Once the beer’s worked in, stir in the Dijon mustard, Worcestershire, and whole milk. Keep whisking until it’s smooth and creamy.

Time to bring in the cheese. Toss in shredded sharp cheddar and a block of cream cheese, then keep things on low heat. Stir until everything melts into one creamy, dreamy sauce. If it’s too thick, splash in a little more milk. If you want a thicker dip, let it hang out and simmer until it tightens up.

Beer Cheese Dip Finishing touches

To finish it off, top the skillet with the sausage you cooked earlier and a handful of extra cheese. Slide it under the broiler until the top turns golden and bubbly. Pull it off the heat, scatter some fresh green onions over the top, and serve it hot with your favorite dippers.

Close-up of creamy beer cheese sauce being stirred with a wooden spoon on left. On the right, the dip is layered with browned spicy sausage.

Pro Tip: Don’t rush the whisk

Don’t rush the whisking when you add the beer. Letting the Octoberfest slowly blend into the flour and spices is the great way to avoid clumps and build that silky-smooth base. Add your cheese slowly, too, because dumping it all in at once makes it harder to get that epic creamy texture.

What to Serve with Sausage Beer Cheese Dip

This skillet is perfect for game day (make sure to add it to your Super Bowl recipe roster), served with classic pretzel bites, homemade soft pretzels, or tortilla chips. But don’t sleep on fresh carrot sticks, celery sticks, or apple slices for a crunchy, refreshing contrast. Even baguette slices make it feel like a cheese fondue setup.

Close up of the Beer Cheese Dip after everything is cooked and ready to eat.

If you’re building a full charcuterie board, this dip is the centerpiece surrounded by meats, different kinds of cheese, and favorite dippers. Also, don’t forget the cold beer! Crack open the Sam Adams Octoberfest and let the festivities begin!

Sausage beer cheese dip Leftovers & Reheating

If you somehow end up with leftover beer cheese dip, let it cool to room temperature and then transfer it to an airtight container. Store in the fridge for up to 3 days.

For freezing, spoon into a freezer-safe container, cover with plastic wrap, and stash for later. When reheating, place the dip back in a skillet over low heat to restore the creamy texture. Add a splash of milk if needed.

More Cheese Dips to Try

Beer Cheese Dip FAQs

What’s the best type of cheese to use?

When it comes to cheese, you have some great options. Sharp cheddar cheese is classic, but mixing in Colby cheese, Swiss cheese, or even different kinds of cheese can give the dip a new spin.

What’s the best type of beer to use if I don’t have Samuel Adams Octoberfest?

For fall, Sam Adams Octoberfest is perfect. But depending on your favorite style, a pale ale gives a hoppy flavor, dark lagers bring more depth, and lighter beer delivers a milder flavor.

Can I make this in a slow cooker?

Yes! After browning the sausage and building the base, transfer to a slow cooker to keep warm for parties or special occasions.

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Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.
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Beer Cheese Dip with Sausage

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 people
Calories 3246kcal
Author Derek Wolf

Ingredients

  • 3 links Spicy Italian Sausage without casing
  • 3 cups Sharp Cheddar shredded
  • ¾ cup Whole Milk
  • ⅔ cup Sam Adams Octoberfest
  • 1 block Cream Cheese
  • ½ cup All Purpose Flour
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Garlic Powder
  • 1.5 tsp Cayenne Powder
  • Kosher Salt to taste

Instructions

  • Preheat your grill to medium high heat (about 350F)
  • Add a cast iron skillet to heat up for 2 minutes, then add in your ground sausage to cook until fully done and 165F internal (about 8-10 minutes). Pull off once but do not take out the fat from the skillet
  • Add to your skillet with the fat drippings your flour, garlic powder and cayenne powder and mix for 1-2 minutes.
  • Once thickened into a paste, slowly add your Sam Adams Octoberfest in batches to fully integrate it and let the mixture thicken.
  • Once mixed, add your mustard, milk and Worcestershire sauce. Finally, add your shredded cheese and cream cheese. Keep stirring until fully integrated and smooth. Thin out the sauce with more milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.
  • Top your beer cheese with the sausage and some leftover shredded cheese.
    Optional: Place in the oven/broiler to get a nice crust on the cheese, then pull off and let cool
  • Serve with pretzels and chips for dipping, a cold Sam Adams Octoberfest and enjoy!

Notes

Pro Tip: Don’t rush the whisk
Don’t rush the whisking when you add the beer. Letting the Octoberfest slowly blend into the flour and spices is the great way to avoid clumps and build that silky-smooth base. Add your cheese slowly too, because dumping it all in at once makes it harder to get that epic creamy texture.

Nutrition

Calories: 3246kcal | Carbohydrates: 101g | Protein: 178g | Fat: 230g | Saturated Fat: 108g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 76g | Cholesterol: 643mg | Sodium: 6729mg | Potassium: 2438mg | Fiber: 4g | Sugar: 25g | Vitamin A: 5085IU | Vitamin C: 11mg | Calcium: 3530mg | Iron: 10mg

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]]> https://overthefirecooking.com/beer-cheese-dip/feed/ 0 Sausage Beer Cheese_Cover Image Pouring a Glass of Octoberfest Ingredients Image_Close up of Chip FYR GRILL Cooking the Sausage Mixing the Cheese Adding Sausage to Cheese Final Shot of Beer Cheese Bite Easy Buffalo Cheese Dip in a Stuffed Pizza Dough Crust. Smoked Steak Queso Dip cooked Over the Fire. Jalapeño popper dip The smoked cream cheese assembled on the smoker. Skillet Choriqueso Smoked Nashville Hot Chicken Queso ready to smash. Cowboy Candy Banner (1) Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions. Peter Luger Surf and Turf https://overthefirecooking.com/peter-luger-surf-and-turf/ https://overthefirecooking.com/peter-luger-surf-and-turf/#comments Mon, 15 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37981 Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers.

If you’ve ever dreamed about bringing that Brooklyn steakhouse experience home, this Peter Luger Surf and Turf will get you…

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]]> Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers.

If you’ve ever dreamed about bringing that Brooklyn steakhouse experience home, this Peter Luger Surf and Turf will get you there fast. Inspired by my Peter Luger Style Steak recipe from a couple of years ago, this copycat recipe is all about two things: epic crust on the steak and lobster tails hot off the fire. It’s a nod to one of the most legendary spots in New York, established in 1887 at the foot of the Williamsburg Bridge. 

Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers.

Skip booking a table at the Peter Luger Steak House dining rooms in New York City, Las Vegas, or Tokyo—the new location is right in your backyard. No need for laying down the credit cards with a group of friends to make the high-end steakhouse experience real. All you need is fire, butter, simple seasonings, and a couple of great steaks. 

If you want to go all out for a special occasion, online ordering at Peter Luger’s Butcher Shop couldn’t be easier. When it comes to the best you can find in the beef industry, the quality of their meat is unmatched.

Table of Contents

Why You’ll Love This Peter Luger Surf and Turf

If this is your first time making a Peter Luger-inspired steak, let’s talk about how much you’ll love the crust. A blazing hot cast-iron skillet is how we nail that sear. When the beef hits that pan, the sizzle is unreal. Dry brining the steak first makes sure the surface is bone dry, which means maximum browning and flavor.

Seasoned T-bone steak after a searing in a hot skillet by the fire.

If that juicy steak wasn’t mouthwatering enough, then comes the buttery lobster. These tails are prepped to sit right on top of the shell so they cook evenly and stay tender. We’ll baste them with butter and then hit them hot and fast. They are a perfect match with the steak.

If you’re into famous steakhouse recipes, check these out next: Peter Luger Style Steak, Peter Luger Sliced Steak Sandwich, and Ruth’s Chris Steak Recipe.

Ingredients Round-up for Peter Luger Surf and Turf

Whether you’re making this recipe for big groups or for yourself, it’s a recipe that you can easily pull off with straightforward ingredients.

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How to Make Peter Luger Surf and Turf

The Prep

Start with the steak. Season generously with the salt, pepper and garlic seasoning and let it dry brine in the fridge. Overnight is best, but even 40 minutes will help.

Raw T-bone steak being seasoned with salt and pepper before searing in a hot skillet by the fire.

For the lobster tails, cut the shell down the middle with kitchen shears and carefully lift the meat out on top. Slice shallow slits lengthwise, then brush with oil and season with the salt, pepper and garlic seasoning. Set them aside for later.

The Cook

Pull your steak from the fridge and let it come to room temperature. Then place it on a preheated (ripping hot) cast iron skillet. Slide it into your pizza oven or grill for 2 minutes a side, flipping halfway. You want to start building that outer crust.

Searing the seasoned Peter Lugar steak on a hot skillet by the fire.

Next, take the steak out of the cast iron and slice it into finger-size strips. Then, I returned mine to a cast iron plate/dish. You want the slices to be packed tight on that cast iron or other large skillet. This is because any of the steak that is showing will get cooked, which we don’t want to happen on the inside of those slices.

Thick steak sizzling in a cast iron skillet inside a blazing hot pizza oven.

Drizzle the clarified butter over the top. Heat another skillet until smoking hot and then sear again to lock in that golden crust. Cook to your preferred doneness. Only about 45 seconds for rare, up to 3 minutes for well done.

While the Peter Luger steak rests, fire up the lobster. Place the tails meat-side up in the oven or on the grill. They’ll be ready in 2–3 minutes when the shells turn bright red and the meat is opaque. Brush with butter and then keep them warm.

Derek Wolf slicing steak and pouring melted butter over surf and turf platter with lemon garnish by the fire.

To serve, line the steak strips in a hot skillet, drizzle with more butter, and then add the lobster tails. Garnish with parsley and dig in, because it’s finally time to enjoy the rich, buttery, freakin’ delicious dinner. Cheers!

The Peter Lugar Surf and Turf is done and ready to eat. The juicy steak is sliced. The lobster is buttered.

Pro tip for juicy steak

The butter drizzle is everything. After you slice the steak and pack it tight in a hot skillet, pouring over clarified butter keeps the meat juicy and adds shine. It’s the next-level move that makes this feel like a true steakhouse experience right in your own backyard.

What to Serve with Peter Luger Surf and Turf

Keep it classic with sides you’d find in any high-end steakhouse. Creamed spinach, crispy fries, or a baked potato with sour cream and chives are all solid. Carve up some red onions or top with fried shallots for crunch. Even a caramelized onion skillet adds depth. Another idea is a spinach salad with balsamic dressing. Add toasted pecans, blue cheese crumbles, and cranberries for more flavor.

Leftovers & Reheating Instructions

If you’ve got extra, store the sliced steak and lobster in an airtight container in the fridge for 2–3 days.

Reheat gently in a skillet over low heat with butter. For longer storage, wrap tightly and freeze, but let’s be honest — leftovers of this steak and lobster dish won’t last long.

More Surf and Turf

FAQs

Why do the steaks have to be thick-cut?

Thick-cut steaks hold up better to high heat, giving you time to build that epic crust without overcooking the inside. Thin steaks just don’t give you the same juicy center or steakhouse-style bite.

How can I make the steak and lobster dish spicier? 

Kick up the heat by adding cayenne or chili flakes to your garlic powder, basting the steak with a little hot sauce butter, or topping the lobster with a sprinkle of smoked paprika. You’ll get that extra punch without losing the buttery richness.

Can I make this without lobster?

Absolutely. But the surf-and-turf combo is what makes it epic. If lobster’s not your thing, go with jumbo shrimp — they cook quick, taste awesome, and still bring that coastal vibe to the plate.

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Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers.
Print

Peter Luger Surf and Turf

The Peter Luger Surf and Turf is the ultimate steakhouse dinner, made right on your backyard grill. The dry brine ensures a super nice crust. The lobster tails are a freakin' delicious addition!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Brine 8 hours
Total Time 9 hours 30 minutes
Servings 4 people
Calories 123kcal
Author Derek Wolf

Ingredients

Steak:

  • Steak of Your Choosing at least 1.5” thick
  • 2 tbsp Salt, Pepper and Garlic Seasoning as needed
  • Chopped Parsley for garnish
  • 3 tbsp Clarified Butter melted

Seafood:

  • 2 Large Lobster Tail
  • 1 tbsp Salt, Pepper and Garlic Seasoning
  • Canola Oil as needed

Instructions

  • Begin by generously seasoning your steak with the Salt, Pepper and Garlic Seasoning and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for at least to 40 minutes.
  • Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
  • Lather your lobster tails with oil and then season with the Salt, Pepper and Garlic Seasoning.
  • Pull your steaks out and bring to room temperature (about 15 minutes). Add them to a preheated cast iron skillet (we want the skillet to be smoking hot).
  • Sear off in the skillet and place back into the oven to cook for 2 minutes per side until you have a dark brown crust. When done, pull the steaks out of the skillet and let cool for 2-3 minutes.
  • Next, slice the steaks up into finger size cuts. Place them back on a room temperature cast iron skillet, high heat ceramic serving dish or a fajita skillet. Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the butter mixture over the top of the steak making sure to get it all over.
  • Add the steaks back into the pizza oven to sear off quickly. We're looking for an incredible crust and cook to your desired temperature. This is not a perfect science, but I have noticed the following times after putting the steak in are as follows:

Rare = 45 seconds to 1.5 minutes

Medium Rare = 1.5-2 minutes

Medium = 2-2.5 minutes

Medium Well = 2.5-3 minutes

Well Done = 3+ minutes

  • Finally, add your lobster tail to the oven to cook in 2-3 minutes. Once the shell is red and the meat is no longer translucent, pull out and add some of the melted butter sauce. Keep warm.
  • Garnish everything with chopped parsley, more melted butter and enjoy!

Notes

Pro tip for juicy steak

The butter drizzle is everything. After you slice the steak and pack it tight in a hot skillet, pouring over clarified butter keeps the meat juicy and adds shine. It’s the next-level move that makes this feel like a true steakhouse experience right in your own backyard.

Nutrition

Calories: 123kcal | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 69mg | Sodium: 5366mg | Potassium: 64mg | Vitamin A: 1IU | Calcium: 30mg | Iron: 0.1mg

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]]> https://overthefirecooking.com/peter-luger-surf-and-turf/feed/ 1 Peter Lugar Surf and Turf_Cover Image Extra Shot of Peter Lugar Surf and Turf cookbooks Seasoning TBone Searing the Steak Final Cook and Garnishing with Butter Slicing Steak and Adding Butter Cooked Steak and Lobster Surf and Turf Sliced Surf and Turf Pinwheels Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served Surf and Turf Habachi is an epic recipe with the most satisfying umami flavors. A surf and turf baked potato, with a Russet potato as the base and steak, shrimp, shredded cheese and chimichurri butter as toppings A full bowl of surf and turf ramen next to the grill, filled with steak, shrimp, eggs, noodles and garnishes New-rubs-1026-x-600-1024-×-400-px Close-up of Peter Luger surf and turf with lobster and steak in front of glowing embers. Chicken Parmesan https://overthefirecooking.com/chicken-parmesan/ https://overthefirecooking.com/chicken-parmesan/#comments Mon, 08 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37747 A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side

Chicken Parmesan is classic for a reason. Juicy chicken, golden brown breadcrumbs, and tons of umami from Parmesan cheese and…

The post Chicken Parmesan appeared first on Over The Fire Cooking.

]]> A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side

Chicken Parmesan is classic for a reason. Juicy chicken, golden brown breadcrumbs, and tons of umami from Parmesan cheese and marinara sauce? I can’t resist it at any Italian restaurant. And because it’s so freakin’ delicious, I figured the only thing that could make this dish better is cooking it over the fire! Nothing crazy here, just very, very tasty food. 

A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side

Table of Contents

Why You’ll Love Chicken Parmesan 

This dish has all the traditional flavors of a chicken Parmesan recipe, plus the benefit of a little extra smoke flavor from cooking our chicken cutlets over the fire. Don’t mess too much with a good thing, right? I’m a big believer that everything tastes better when you cook it outside, and this dish doesn’t disappoint. It’s a real fun crowd-pleaser to make for family and friends from your own kitchen (the outdoor one, that is).

A close up of a forkful of rigatoni and breaded chicken

I’m using boneless, skinless chicken breasts to make this recipe, but you could use boneless, chicken thighs if that’s what you have on hand. You could also swap Pecorino cheese for the Parmesan if you want a little extra bite. But, then it would be chicken Pecorino, right? And, if you don’t want to use olive oil to fry your chicken pieces, you can use a different type of neutral oil. I do think olive oil is most traditional, though, so see what feels right for you. Either way, you’ve got a delicious dinner ahead. 

Want more Italian dishes in your life? Check out my recipes for Italian Sliders, Italian Beef Pinwheels, Steak Milanesa Napolitana and Seafood Scampi.

Chicken Parmesan Ingredients

  • Chicken Parmesan: For the chicken portion of this recipe, we’ve got a full list of ingredients: boneless, skinless chicken breasts, SPG Seasoning, Italian breadcrumbs, grated Parmesan cheese, eggs, flour, marinara sauce, mozzarella cheese, olive oil and fresh basil. 
  • Pasta: Because chicken Parmesan isn’t complete without pasta, right? I’m using rigatoni here and mixing with unsalted butter, grated Romano cheese and more Parmesan cheese. The butter is at room temperature, so just plan ahead for that!

Make Your Own Marinara

The jarred stuff from the supermarket will be just fine for this recipe. But, if you’ve got extra time and want something extra delicious, you can make your own!

Heat about a tablespoon of olive oil in a saucepan or skillet over medium-high heat. When the oil shimmers, add 3 minced garlic cloves, a pinch of red pepper flakes and 1/2 teaspoon oregano. You could also use a teaspoon of garlic powder if you don’t have the fresh stuff. Stir until fragrant, about 30-60 seconds.

Then, pour in one 28-ounce can of crushed tomatoes (or whole, peeled tomatoes that you crush by hand before dropping in the pot, if you want to feel like a real Italian nonna). Add in a couple teaspoons kosher salt and let the sauce simmer for about 30 minutes. Enjoy with chicken Parmesan or plenty of other delicious pastas! 

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How to Make Chicken Parmesan

​Preparing the Chicken

Let’s start by pounding 2 whole boneless, skinless chicken breasts to ½” thick. Then, season generously with 2 tablespoons of SPG Seasoning. 

Pounding chicken breasts to an even thickness and then dredging in flour

Next, prep your coating on shallow plates: 1/2 cup flour on one, 2 whipped eggs on another, and 1 cup Italian breadcrumbs and 1/2 cup Parmesan on the last plate. Dredge each piece in flour, dip in the egg mixture, then coat in the Parmesan breadcrumb mixture. 

Dipping the flattened chicken breasts in whipped eggs, then dredging in a breadcrumb Parmesan mixture

Cooking the Chicken

Time to grill! Build a medium-high fire (about 350 degrees Fahrenheit) and place a large skillet, preferably cast iron, on the grill grates. Add ½” of olive oil to the skillet to heat up.

Place your breaded chicken in the skillet and cook 3-4 min per side until golden brown and the internal temperature reaches 165 degrees. Move to indirect heat if needed to finish cooking.

Grilling flattened, breaded chicken breasts and showing the progress of the browning

Spoon marinara over each piece of chicken, then top with sliced mozzarella. You’ll need about 1 cup marinara sauce and 4 ounces mozzarella cheese total. Cover loosely with foil or the skillet lid to melt the cheese.

Adding marinara sauce and mozzarella cheese to cooked chicken on the grill

When the cheese has melted, remove the chicken Parmesan from heat. Garnish with fresh basil and extra Parmesan. 

Making the Pasta

Follow the instructions on your 16 ounces of rigatoni pasta to cook until al dente. Make sure to save 2 ounces of pasta water for the sauce. Once the pasta is done, strain and set to the side. 

Heating up rigatoni in a cast iron skillet with butter and grated Romano. Then adding the pasta to the finished plate.

Add 1/2 cup room temperature butter into the middle of your pasta serving plate/bowl and flatten it. Top with the warm cooked pasta and mix around in the butter. Add your 1/2 cup grated Romano and 1/2 cup Parmesan cheese, along with 2 oz of your pasta water. Mix together until silky and creamy.

Serve your chicken Parmesan with the alfredo pasta on the side and extra sauce and enjoy!

​What to Serve with Chicken Parmesan

​This chicken Parmesan recipe would be so freakin’ delicious with a grilled green vegetable, like asparagus or zucchini, roasted broccoli, or sautéed rapini (check out the tip in this pizza steak skewers recipe for ideas). You could also make a simple green salad with Italian dressing or a Caesar salad for the full Italian ristorante experience — don’t forget a glass of red wine!

The finished meal with breadcrumb coating and marinara sauce, mozzarella and fresh basil on top, with alfredo rigatoni on the side

​Leftovers and Reheating

For leftover chicken Parmesan, let it cool completely and then store in an airtight container in the fridge for up to three days. Store the breaded chicken separately from the marinara if you can so the sauce doesn’t make the coating soggy. You can reheat in a 350-degree oven for about 10-15 minutes or your air fryer at the same temp for about five minutes. I’d use these methods and stay away from the microwave so the breading stays nice and crispy. 

For More Parmesan

​FAQs

How do I not make a mess when I pound the chicken breasts? 

​The best way I’ve found is putting the chicken breasts between layers of plastic wrap or parchment paper before pounding to even thickness. That will keep the meat from flying around, if you’re worried about it!

Should I use pre-grated Parmesan cheeses? 

If you’ve got time, freshly grated Parmesan cheese is much better. Pre-shredded Parmesan cheese typically has an anti-caking agent, so it might not melt as well and stick to the chicken the way we want.
Freshly grated Parmesan melts smoothly, has a superior texture and keeps its intense, nutty flavor throughout the cooking process. You’ll especially notice the difference in the pasta portion of this recipe.

How do I keep the breading from falling off? 

Separating the breading ingredients into three separate dishes definitely helps! You could also use one hand for the wet ingredients (the eggs) and the other hand for the dry ingredients (the flour). To help the breadcrumb mixture adhere to the chicken, you can gently press the breadcrumbs into the chicken. And finally, you can let the breaded chicken sit for 15-30 minutes before cooking — this will help everything stick together.

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A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side
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Chicken Parmesan

An over-the-fire version of classic Chicken Parmesan? Yes please! This recipe is a fun crowd pleaser for your family and friends.
Course Dinner, Lunch, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 1203kcal
Author Derek Wolf

Ingredients

Chicken Parmesan:

  • 2 Whole Chicken Breasts boneless & skinless
  • 2 tbsp SPG
  • 1 cup Italian Breadcrumbs
  • ½ cup grated Parmesan Cheese
  • 2 Eggs whipped
  • ½ cup Flour
  • 1 cup Marinara Sauce
  • 4 oz Mozzarella Cheese
  • 2 tbsp Olive Oil
  • Fresh Basil garnish

Pasta:

  • 16 oz Rigatoni Pasta cooked
  • ½ cup Unsalted Butter room temp
  • ½ cup Romano Cheese grated
  • ½ cup Parmesan Cheese grated

Instructions

Chicken Parmesan:

  • Start by pounding chicken breasts to ½” thick. Then season generously with salt, pepper and garlic powder
  • Dredge each piece in flour, dip in whipped eggs, then coat in a mixture of breadcrumbs and Parmesan.
  • Build a medium-high fire (about 350F) with a cast iron skillet. Add ½” of olive oil to the skillet to heat up.
  • Place breaded chicken in the skillet and cook 3-4 min per side until golden brown and 165F internal. Move to indirect heat if needed to finish cooking.
  • Spoon marinara over each chicken breast then top with sliced mozzarella. Cover loosely with foil or a skillet lid to melt the cheese.
  • Remove from heat once the cheese is melted. Garnish with fresh basil and extra Parmesan. Serve with the alfredo pasta on the side and enjoy!.

Pasta:

  • Follow the instructions on your pasta to cook until Al Dente. Make sure to save 2 oz of pasta water for the sauce. Once the pasta is done, strain and set to the side.
  • Add your room temperature butter into the middle of your pasta serving plate/bowl and flatten it. Top with the warm cooked pasta and mix around in the butter. Add your grated romano & parmesan cheese along with 2 oz of your pasta water. Mix together until silky and creamy.

Notes

Make Your Own Marinara
The jarred stuff from the supermarket will be just fine for this recipe. But, if you’ve got extra time and want something extra delicious, you can make your own! Heat about a tablespoon of olive oil in a saucepan or skillet over medium-high heat. When the oil shimmers, add 3 minced garlic cloves, a pinch of red pepper flakes and 1/2 teaspoon oregano. You could also use a teaspoon of garlic powder if you don’t have the fresh stuff. Stir until fragrant, about 30-60 seconds. Then, pour in one 28-ounce can of crushed tomatoes (or whole, peeled tomatoes that you crush by hand before dropping in the pot, if you want to feel like a real Italian nonna). Add in a couple teaspoons kosher salt and let the sauce simmer for about 30 minutes. Enjoy with chicken Parmesan or plenty of other delicious pastas! 

Nutrition

Calories: 1203kcal | Carbohydrates: 124g | Protein: 55g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 5033mg | Potassium: 835mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1617IU | Vitamin C: 6mg | Calcium: 648mg | Iron: 5mg

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]]> https://overthefirecooking.com/chicken-parmesan/feed/ 1 Chicken Parmesan_Cover Image Close Up of a Bite FYR banner post (3) Flattening and Dredging Chicken Breading the Chicken Cooking the Chicken Parmesan Adding Marinara and Cheese Making the Pasta Final Shot of Chicken Parmesan Garlic Parmesan Rotisserie Tri-Tip Garlic Parmesan Mussels parmesan herb pork loin skewers Garlic Parmesan and Beer Wings parmesan crusted lobster tails Baked Parmesan Crusted Shrimp cookbooks A plate of chicken Parmesan, with breaded chicken topped with marinara tomato sauce, melted browned mozzarella cheese, fresh basil and rigatoni alfredo on the side Fried Quesadilla https://overthefirecooking.com/fried-quesadilla/ https://overthefirecooking.com/fried-quesadilla/#respond Fri, 05 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=37769 A side shot of fried quesadillas topped with shredded lettuce, pico de gallo, sour cream and cotija cheese

One of my favorite parts of traveling is picking up food inspiration from the different cities and countries we visit.…

The post Fried Quesadilla appeared first on Over The Fire Cooking.

]]> A side shot of fried quesadillas topped with shredded lettuce, pico de gallo, sour cream and cotija cheese

One of my favorite parts of traveling is picking up food inspiration from the different cities and countries we visit. That’s how I came up with this freakin’ delicious recipe for fried quesadilla! They’re a riff on traditional quesadillas fritas, a popular street food in Mexico City. It’s like empanadas and tacos had a baby, but stuffed with melty cheese. So, quesadillas! 

A side shot of fried quesadillas topped with shredded lettuce, pico de gallo, sour cream and cotija cheese

The fuel for our fried quesadilla fire is none other than Cowboy Charcoal. If you’ve been here a while, you know that it’s by far my favorite charcoal for outdoor cooking. It burns insanely hot and clean, so I can feel confident in how I’m cooking the recipes. Plus, I can feel comfortable using it in my smoked butter and smoked chimichurri recipes because I know there are no additives. Definitely pick up a bag before your next grill session!

Derek Wolf adding Cowboy Charcoal out of a chimney starter to a FYR Grill
Post sponsored by Cowboy Charcoal

Table of Contents

Why You’ll Love Fried Quesadilla

If you walk around Mexico City, you’ll find plenty of these incredible deep-fried quesadillas. I wanted a way to make them at home and eliminate some of the drawbacks of deep frying — one of the great things about cooking outside!

I was also able to ponder some of my favorite quesadilla recipes and think about what filling I was craving, which is how I landed on ground beef flavored with my Cowboy Butter Seasoning. The great thing about a fried quesadilla, though, is you can stuff it with whatever you want! Various fillings like chicken, pork, beans, or even just cheese quesadillas (like the classic quesadillas fritas) would be so freakin’ delicious. 

Three fried quesadillas on a plate topped with shredded lettuce, pico de gallo, sour cream and cotija cheese

We’re also making our own homemade tortilla dough in this recipe. Don’t be intimidated — it’s super easy! And fresh tortillas are unmatched in flavor and texture. It really brings the whole recipe together. 

Craving more quesadillas? Check out my recipes for Cheesesteak Quesadilla, Easy Steak Quesadilla and Chipotle Ranch Steak Quesadilla.

Fried Quesadilla Ingredients

  • Dough: To make the tortilla dough for the fried quesadilla, we’ll use masa harina corn flour, warm water and salt.
  • Quesadilla: Grab some ground beef, my Cowboy Butter Seasoning, shredded Colby Jack cheese and neutral oil for frying.
  • Toppings: We can’t have a quesadilla of any kind without toppings! I went with shredded lettuce, sour cream, pico de gallo and cotija cheese for this recipe. If you’re feeling extra, make some guacamole using my method below.

Homemade Guacamole

When it comes to tacos and quesadillas, I’m all about the toppings. Guacamole is such a classic, and it’s easy to make! Here’s my recipe for homemade guacamole, which I use in a bunch of different recipes, including this elote pork belly. First, core and mash 5-6 ripe avocados in a medium bowl. Add in 1 cup finely diced red onions, 1/2 cup chopped fresh cilantro, juice from 3-4 medium limes and kosher salt to taste. Serve and enjoy!

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How to Make Fried Quesadilla

First, let’s make the tortilla dough. In a bowl, combine 2 cups masa harina corn flour, 1.5 cups warm water and 1/2 teaspoon salt. Mix the ingredients until a soft, pliable dough forms — it should feel like Play-Doh. If the masa dough is too dry, add a bit more water. Cover the masa ball with a damp towel and let rest for 10 minutes.

Shaping masa harina corn flour into a ball and then flattening using a tortilla press

Next, preheat your fire for medium-high heat using Cowboy Lump Charcoal (about 350 degrees Fahrenheit). Place a skillet on the grill, then heat some oil over medium-high heat. Add 1 pound ground beef and cook until browned. Stir in 1.5 tablespoons Cowboy Butter Seasoning and a splash of water. Simmer until the beef is fully cooked, then set aside.

Stirring raw ground beef in a cast iron skillet and then showing the browned ground beef

Next, divide your masa dough into 8 equal balls. Using a tortilla press or your hands, flatten each ball between plastic or parchment into a 5–6 inch circle.

Spoon Monterey Jack cheese onto one side of each dough round. You’ll need about 1.5 cups total for all your fried quesadilla. Fold the dough into a half-moon and gently press edges to seal tightly. 

Shaping masa harina dough into tortilla rounds, separated by parchment paper, then adding Monterey Jack cheese to the tortilla and folding it in half

To fry the quesadilla, heat neutral vegetable oil in a deep skillet to 350 degrees F. Fry quesadillas in batches in the hot oil, flipping once, until golden brown and crispy on both sides (about 2–3 minutes per side). Pull off and set on a paper towel-lined plate to drain.

A hand dipping a shaped quesadilla into the hot fry oil in a cast iron skillet and then a progress shot of four fried quesadillas cooking

While the fried quesadillas are still hot, carefully split open each quesadilla down the seam. Stuff generously with the seasoned beef.

Pile on shredded lettuce, a drizzle of sour cream, and a spoonful of pico de gallo. Add cotija cheese on top. Serve and enjoy!

Opening a cooked fried quesadilla stuffed with cheese and adding cooked ground beef

What to Serve with Fried Quesadilla

Think about your favorite cantina and pick your favorite sides from there to go with your fried quesadilla — you can’t go wrong! A simple green salad with lime dressing, slaw with lots of lime juice and scallions, Mexican rice, corn salad or Mexican street corn, and refried beans or black beans and rice would all be so freakin’ delicious with this recipe. 

Garnishing the fried quesadillas on a plate with a drizzle of sour cream, plus shredded lettuce, pico de gallo and crumbled cotija cheese

Leftovers and Reheating

If you’ve got leftover fried quesadillas, let them cool to room temp. Then wrap them individually in aluminum foil or place in an airtight container. You can store in the fridge for up to 3 days or even freeze them for up to three months. If you’re going to freeze your fried quesadilla, wrap it tightly in foil and then place in a freezer bag.

To reheat your fried quesadilla, warm it up on the stovetop with a little bit of oil for 2-3 minutes per side to maintain that golden brown texture. You could also warm it in a 350-degree oven (still wrapped in the foil) for 10 minutes or in your air fryer at 350 degrees F for 5 minutes.

More Travel Inspiration

FAQs

What if I don’t have time to make the dough? 

If you don’t have time to make the corn tortillas, then I’d recommend buying the premade empanada dough. The quesadilla’s will have a more doughy texture, but will still be delicious!

What temperature should the frying oil be? 

For the fried quesadillas to be the perfect texture, 350-375 degrees is your best bet. You can use an instant read thermometer to test the temperature.

If you don’t have one, drop a small piece of the masa dough in the oil. If it’s the right temp, it will sizzle and float to the surface. You also want the oil to shimmer but not smoke.

Where can I find Cowboy Charcoal? 

Because it’s the good stuff, basically everywhere! Check the company’s store locator for a hardware store or grocery store that carries it near you. You can also order online. 

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Flavor X Fire & FOOD X Fire

By Derek Wolf

All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.

Flavor X Fire
Food X Fire
A side shot of fried quesadillas topped with shredded lettuce, pico de gallo, sour cream and cotija cheese
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Fried Quesadilla

This fried quesadilla is a riff on a popular street food in Mexico City. It's like empanadas, tacos and quesadilla all together!
Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 669kcal
Author Derek Wolf

Ingredients

Dough:

  • 2 cups Masa Harina
  • 1 ½ cups Warm Water
  • ½ tsp Salt

Quesadilla:

  • 1 lb Ground Beef
  • 1 ½ tbsp Cowboy Butter rub
  • 1.5 cups Shredded Jack Cheese
  • Neutral oil for frying

Toppings:

  • Shredded Lettuce
  • Sour Cream
  • Pico de Gallo
  • Cotija Cheese

Instructions

  • In a bowl, combine masa harina, warm water, and salt. Mix until a soft, pliable dough forms (like playdough). If it’s too dry, add a bit more water. Cover with a damp towel and let rest for 10 minutes.
  • Preheat fire for medium high heat using Cowboy Lump Charcoal (about 350F)
  • Heat oil in a skillet over medium-high heat. Add ground beef and cook until browned. Stir in my Cowboy Butter Rub and a splash of water. Simmer until fully cooked then set aside.
  • Divide dough into 8 equal balls. Using a tortilla press or your hands, flatten each ball between plastic or parchment into a 5–6 inch circle.
  • Spoon jack cheese onto one side of each dough round. Fold over into a half-moon and gently press edges to seal tightly.
  • Heat oil in a deep skillet to 350F. Fry quesadillas in batches, flipping once, until golden and crispy on both sides (about 2–3 minutes per side). Pull off and set to the side to drain..
  • While still hot, carefully split open each quesadilla down the seam. Stuff generously with the seasoned beef. Pile on shredded lettuce, a drizzle of sour cream, and a spoonful of pico de gallo. Add cotija cheese on top. Serve and enjoy!

Notes

Homemade Guacamole
When it comes to tacos and quesadillas, I’m all about the toppings. Guacamole is such a classic, and it’s easy to make! Here’s my recipe for homemade guacamole, which I use in a bunch of different recipes, including this elote pork belly. First, core and mash 5-6 ripe avocados in a medium bowl. Add in 1 cup finely diced red onions, 1/2 cup chopped fresh cilantro, juice from 3-4 medium limes and kosher salt to taste. Serve and enjoy!

Nutrition

Calories: 669kcal | Carbohydrates: 48g | Protein: 36g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 630mg | Potassium: 560mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 542IU | Vitamin C: 0.1mg | Calcium: 505mg | Iron: 9mg

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]]> https://overthefirecooking.com/fried-quesadilla/feed/ 0 Fried Quesadilla_Cover Image Adding Cowboy Charcoal to Grill Extra Shot of Final Dish Cowboy Butter Banner Flattening the Tortillas Cooking the Ground Beef Adding Cheese to Tortillas Frying the Quesadillas Opening and Adding Ground Beef Garnishing the Fried Quesadilla A line of three pork pinwheels, made with secreto steak and stuffed with jamon and Manchego cheese Milanesa with fries, served on a platter with a sliced lemon and a cold beer, and in front of a grill fire The chorizo garlic shrimp is served in a bowl big enough for sharing with all your friends and family at your table. A hand holding a fork pulling raclette cheese from a platter of grilled raclette: steak, sausages, cheese, potatoes, baguette, pickles, pearl onions and red peppers A hand holding a plate with three Spanish garlic tacos, with pork skirt steak, Manchego cheese and garlic herb sauce Chorizo Stuffed Porchetta Recipe cookbooks A side shot of fried quesadillas topped with shredded lettuce, pico de gallo, sour cream and cotija cheese Cowboy Candy Rubbed Grilled Steak with Bacon Jam https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/ https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/#respond Wed, 03 Sep 2025 08:00:00 +0000 https://overthefirecooking.com/?p=36245 The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

Cowboy Candy Rubbed Grilled Steak with Bacon Jam might be a mouthful to say—but it’s an even better mouthful to…

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]]> The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

Cowboy Candy Rubbed Grilled Steak with Bacon Jam might be a mouthful to say—but it’s an even better mouthful to eat. This steak is sweet, spicy, smoky, and stacked with jalapeño flavor in every single bite. It’s built for backyard grilling season, whether you’re firing up my FYR Grill or going all-in with a live fire pit.

The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.

If you know me, you know I like to go big with grilled steak. And, that’s exactly what my new Cowboy Candy Rub — with a caramelized jalapeño blend — brings to the fire. Trust me when I say the Cowboy Candy Rubbed Grilled Steak with Bacon Jam is epic!

Table of Contents

Why You’ll Love Cowboy Candy Rubbed Grilled Steak with Bacon Jam

If you love candied jalapenos, you’re going to love this. The Cowboy Candy Rub has that same sweet heat profile. It’s loaded with brown sugar, smoked jalapeños, a little black pepper, and other warming spices. It creates an amazing caramelized crust on the steak when it hits the grill.

The bacon jam is slathered over the steak - smoky char, sweetness, and tender steak awaits!

Add on a generous spoonful of jalapeño bacon jam and you’ve got a bite that’s smoky, rich, spicy, and just the right amount of sweet. The jam doubles as the perfect appetizer over a block of cream cheese! You could also serve it with tortilla chips or spooned onto hot dogs for an upgrade you didn’t know you needed. But on steak? It’s next level.

This dish is ideal for any protein lover—especially those who appreciate Kansas City steaks, bone-in ribeye, or American-style Kobe beef cooked over direct heat. Whether you’re buying your steaks from a butcher or checking out online steak shop options with gift cards, this recipe brings out the best in your cut.

If you’re into steak and bacon (and who isn’t?), don’t miss my Bacon Jalapeño Popper Stuffed Burgers, Steak and Bacon Skewers, Pizza Steak Skewers, and the ultimate BBQ Bacon Burger.

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Ingredients Round up

  • Beef — You’ll need a couple of your favorite steaks—like Kansas City strip steaks, bone-in ribeye steak, or tenderloin steaks—along with some Cowboy Candy Rub and a splash of neutral oil to help the seasoning stick and sear.
  • Jalapeno Bacon Jam — Grab some bacon, red onions, a jalapeno, more Cowboy Candy Rub, maple syrup, and brown sugar to build that smoky-sweet flavor profile.

For more with my Cowboy Candy Rub, check out Cowboy Candy Party Ribs and Cowboy Candy Burger.

How to Make Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Make the Bacon Jam

Are you ready to make the Cowboy Candy Rubbed Grilled Steak with Bacon Jam recipe? Start by preheating your grill to medium heat, around 350F. Set your grill to direct heat and get your cast iron skillet hot for a few minutes.

If you want to enjoy outdoor cooking to the max, just throw on some bacon into a cast iron pan and let the love fest begin.

Add chopped bacon and cook until it reaches your ideal crispiness. Remove the bacon and discard most (but not all) of the grease, leave just enough to coat the skillet. Add oil if needed, then toss in your red onions and sliced jalapeño. Hit them with Cowboy Candy Rub and let them caramelize low and slow, stirring occasionally. Midway through, sprinkle in some brown sugar to deepen the flavor and color.

Making the bacon jam for the Cowboy Candy Rubbed Grilled Steak.

When the onions are soft and golden brown, stir in maple syrup and fold the crumbled bacon back in. Let everything cook together until it turns into a sticky, thick jam. Remove it from the grill and set it aside.

Grill the Steak

While the jam is finishing up, season your steak with oil and a generous coating of Cowboy Candy Rub. Let the seasoning sit for a few minutes so it absorbs into the meat.

The first step in this easy recipe is to slather on some of the Cowboy Candy Rub.

Preheat your fire to 400F for high heat direct cooking. Toss your steak over the flames and grill for about 5 to 8 minutes per side, or until it reaches an internal temperature of 120F for medium rare. Use a meat thermometer for best results.

The bone-in steak is grilled and gets those beautiful marks everyone loves on their juicy steak.

Once your steak is off the grill, let it rest for 10 minutes. This helps lock in the juices and creates that tender, juicy finish every steak deserves. After the rest, slice up your grilled steak and top it with that sweet-and-spicy bacon jam. Optional—but highly recommended—drizzle with a little melted butter for an extra hit of richness.

What to Serve with the Grilled Steak

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is super versatile. Serve it alongside roasted fingerling potatoes, smoked cream cheese, or even with warm tortillas for a Tex-Mex twist. Add a side of fried shishito peppers, a Moroccan pita salad, or even smoked creole butter if you’re really looking to impress.

The new Candy Rub is epic and it takes your steak to a whole new level you didn't see coming.

This steak is bold enough to stand on its own, but also works well sliced up for a ribeye banh mi sandwich, a steak platter with sauces, or even as a topper for gourmet turf burgers. It’s also a great addition to Caribbean beef tip salad or over garlic steak rice bowls.

Leftovers & Reheating Instructions

Store any leftover Cowboy Candy Rubbed Grilled Steak with Bacon Jam in an airtight container in the fridge for up to three days. To reheat the steak, bring it to room temperature, then sear it briefly in a hot cast iron pan with melted butter for a crispy, juicy finish.

Warm up the bacon jam in a small bowl either on the stovetop or in the microwave until just heated through. It’s also amazing cold, straight from the fridge, on leftover sandwiches or over crackers.

More Grilled Steak

FAQs for the Grilled Steak with Bacon Jam

Can I use Cowboy Candy Rub on other proteins?

Absolutely. This rub is killer on pork belly, veal T-bone, beef roasts, tenderloin salad, and even Asian flank steak or Japanese flank steak. It’s one of my favorite ways to add bold flavor fast.

How spicy is Cowboy Candy Rub?

This Cowboy Candy Rubbed Grilled Steak with Bacon Jam features a mild to medium heat thanks to the smoked jalapeños and a touch of cayenne pepper. It’s balanced with brown sugar and maple-like sweetness. It’s sweet first, then the heat kicks in—but never overpowering.

Where can I get Cowboy Candy Rub?

You can find Cowboy Candy Rub over at Over the Fire Cooking’s shop or at Spiceology. It’s a great gift if you’re shopping for steak lovers, last minute gifts, or looking to pair it with steak gifts, month clubs, or a printable order form for your next event.

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The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.
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Cowboy Candy Rubbed Grilled Steak with Bacon Jam

Cowboy Candy Rubbed Grilled Steak with Bacon Jam is a next-level grilled steak that delivers big flavor. Featuring my new caramelized jalapeno Cowboy Candy Rub, it’s sweet, smoky, spicy—and guaranteed to impress.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 375kcal
Author Derek Wolf

Ingredients

Beef:

Jalapeno Bacon Jam:

  • 6-8 slices Bacon sliced
  • 2 cups Red Onions diced
  • 1 medium Jalapeno sliced
  • 2 tbsp Cowboy Candy Rub
  • 2 tbsp Maple Syrup
  • 1.5 tbsp Brown Sugar

Instructions

Jalapeno Bacon Jam:

  • Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
  • Add your sliced bacon to the skillet and cook to your desired crispiness. Pull off and then pour out most of the excess bacon fat. Leave some of the fat for sautéing the onions and jalapeños.
  • Then add your thinly sliced onions and jalapeños. Season the onions with my Cowboy Candy Rub and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve.
  • Add brown sugar half way through to deepen the color. When the onions are close to done, add in the maple syrup and crumbled bacon. Roll together and pull off.

Steak:

  • Slather your steak in oil and generously season with my Cowboy Candy rub. Set to the side.
  • Preheat your fire to 400F for direct cooking.
  • Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes.
  • Top with the Cowboy Candy Bacon Jam, slice and serve!

Nutrition

Calories: 375kcal | Carbohydrates: 30g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 258mg | Potassium: 585mg | Fiber: 8g | Sugar: 15g | Vitamin A: 381IU | Vitamin C: 22mg | Calcium: 276mg | Iron: 7mg

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]]> https://overthefirecooking.com/cowboy-candy-rubbed-grilled-steak-with-bacon-jam/feed/ 0 Cowboy Candy_Cover Image Jam on Steak Cowboy Candy Banner (1) Cooking Bacon Assembling Bacon Jam Seasoning Steak Raw and Cooked Steak Final Shot of Dish grilled steak oscar Grilled Steaks and Creamy Chipotle Shrimp Grilled Steak Burrito Bowl Garlic Butter Steak and Shrimp Recipe grilled steaks with board sauce Grilled Steak Potato Wedges garnished and served. FYR GRILL The Cowboy Candy Rubbed Grilled Steak with Bacon Jam is cooked, sliced, and ready to devour.