Busy weeknights call for delicious, stress-free dinners, and ground sirloin is your secret weapon. From juicy burgers to hearty pasta bakes, these 20 flavorful recipes transform simple ingredients into family favorites in no time. Ready to shake up your dinner routine with minimal effort and maximum taste? Let’s dive into these mouthwatering meals that will have everyone asking for seconds!
Classic Ground Sirloin Burgers with Caramelized Onions
Kick off burger season with these perfectly juicy sirloin patties topped with deeply sweet caramelized onions. Keep it simple with quality ingredients and proper technique for the best backyard burger experience. This classic combination delivers satisfaction in every bite without complicated preparations.
Ingredients
– 1.5 lbs ground sirloin
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 large yellow onions
– 2 tbsp olive oil
– 1/4 cup water
– 4 burger buns
– 4 slices cheddar cheese
– 2 tbsp butter
Instructions
1. Slice 2 large yellow onions into 1/4-inch thick half-moons.
2. Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
3. Add sliced onions to the skillet and cook for 10 minutes, stirring occasionally.
4. Sprinkle onions with 1/2 teaspoon of the kosher salt and continue cooking.
5. Pour 1/4 cup water into the skillet and scrape any browned bits from the bottom.
6. Cook onions for 30-40 minutes, stirring every 5 minutes, until deep golden brown.
7. While onions cook, divide 1.5 pounds ground sirloin into 4 equal portions.
8. Gently form each portion into 3/4-inch thick patties, being careful not to overwork the meat.
9. Create a slight dimple in the center of each patty with your thumb to prevent bulging.
10. Season both sides of patties with remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
11. Preheat grill or cast-iron skillet to medium-high heat (400°F).
12. Cook patties for 4-5 minutes on the first side without pressing down.
13. Flip patties and cook for 3-4 minutes on the second side.
14. Place 1 slice cheddar cheese on each patty during the last minute of cooking.
15. Toast 4 burger buns on the grill or in a separate skillet with 2 tablespoons butter until golden.
16. Remove patties from heat when internal temperature reaches 160°F on an instant-read thermometer.
17. Let patties rest for 3 minutes before assembling burgers.
18. Place cooked patties on bottom buns and top with caramelized onions.
19. Cover with top buns and serve immediately. A perfectly cooked sirloin burger offers a satisfying crust that gives way to tender, juicy interior. The slow-cooked onions melt into sweet silkiness against the sharp cheddar. Serve these with crispy sweet potato fries or a simple garden salad for a complete meal that never disappoints.
Spicy Sirloin Stuffed Bell Peppers
Kick off dinner with these flavor-packed peppers that transform simple ingredients into a satisfying meal. Ground sirloin and rice create a hearty filling, while jalapeños bring the heat. Baking melds everything together in a colorful, edible container.
Ingredients
– 4 large bell peppers
– 1 lb ground sirloin
– 1 cup cooked white rice
– 1/2 cup diced onion
– 2 cloves minced garlic
– 1 diced jalapeño
– 1 cup shredded cheddar cheese
– 1/2 cup tomato sauce
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds.
3. Arrange pepper halves cut-side-up in a 9×13 inch baking dish.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add ground sirloin and cook for 5 minutes, breaking it up with a spoon.
6. Add diced onion and cook for 3 minutes until translucent.
7. Stir in minced garlic and diced jalapeño, cooking for 1 minute until fragrant.
8. Mix in cooked rice, tomato sauce, chili powder, cumin, salt, and black pepper.
9. Spoon the filling mixture evenly into each pepper half.
10. Cover baking dish tightly with aluminum foil.
11. Bake for 25 minutes until peppers begin to soften.
12. Remove foil and sprinkle shredded cheddar cheese over each pepper.
13. Return to oven uncovered for 10 minutes until cheese is bubbly and golden.
14. Let rest for 5 minutes before serving. Each pepper half offers a satisfying crunch giving way to the spicy, savory filling. The melted cheese creates a creamy contrast to the tender beef and rice. For a complete meal, serve alongside a crisp green salad or roasted vegetables.
Garlic Butter Sirloin Meatballs
A sizzling skillet of garlic butter sirloin meatballs transforms weeknight dinners into something special. These juicy bites come together quickly with minimal ingredients. You’ll love how the rich garlic butter sauce coats each tender meatball.
Ingredients
– 1 lb ground sirloin
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 3 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 4 tbsp unsalted butter
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 400°F.
2. Combine ground sirloin, breadcrumbs, Parmesan, egg, 2 minced garlic cloves, parsley, salt, and pepper in a large bowl.
3. Mix gently with your hands until just combined—overmixing creates tough meatballs.
4. Form the mixture into 1.5-inch balls using a light touch.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Add meatballs in a single layer, working in batches if needed to avoid crowding.
7. Sear meatballs for 2-3 minutes per side until golden brown crust forms.
8. Transfer skillet to preheated oven and bake for 10-12 minutes until internal temperature reaches 160°F.
9. Remove skillet from oven carefully using oven mitts.
10. Transfer meatballs to a plate using a slotted spoon.
11. Melt butter in the same skillet over medium heat.
12. Add remaining minced garlic and cook for 1 minute until fragrant but not browned.
13. Return meatballs to skillet and toss gently to coat in garlic butter sauce.
14. Serve immediately.
With their crisp exterior giving way to juicy, flavorful centers, these meatballs deliver restaurant-quality results. The garlic butter sauce clings perfectly to each bite. Try serving them over creamy polenta or tossing with pasta for a complete meal.
Ground Sirloin and Mushroom Stroganoff
This hearty stroganoff transforms simple ingredients into creamy comfort food. Tender ground sirloin and earthy mushrooms create a rich sauce that coats every noodle perfectly. You’ll have dinner ready in under 30 minutes.
Ingredients
– 1 lb ground sirloin
– 8 oz cremini mushrooms
– 1 medium yellow onion
– 3 cloves garlic
– 2 tbsp olive oil
– 1 tbsp butter
– 2 tbsp all-purpose flour
– 1 cup beef broth
– 1 cup sour cream
– 1 tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 12 oz egg noodles
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp fresh parsley
Instructions
1. Bring a large pot of salted water to boil for egg noodles.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add ground sirloin and cook for 5 minutes, breaking it into small crumbles with a wooden spoon.
4. Season meat with kosher salt and black pepper while cooking.
5. Transfer cooked sirloin to a plate, leaving drippings in the skillet.
6. Add sliced cremini mushrooms to the hot skillet and cook for 4 minutes until browned.
7. Stir in diced yellow onion and cook for 3 minutes until softened.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Push vegetables to one side and melt butter in the empty space.
10. Sprinkle flour over the butter and cook for 1 minute while stirring constantly to make a roux.
11. Gradually whisk in beef broth until the sauce thickens, about 2 minutes.
12. Return cooked sirloin to the skillet and stir to combine.
13. Reduce heat to low and stir in sour cream until fully incorporated.
14. Add Worcestershire sauce and Dijon mustard, stirring to blend flavors.
15. Cook egg noodles in boiling water for 7 minutes until al dente.
16. Drain noodles thoroughly and add directly to the stroganoff sauce.
17. Toss everything together until noodles are evenly coated.
18. Garnish with chopped fresh parsley before serving.
Perfectly creamy with tender beef and earthy mushroom notes, this stroganoff delivers comfort in every bite. Pair it with crusty bread to soak up the rich sauce, or serve over mashed potatoes for a twist. The velvety texture clings beautifully to the egg noodles, making each forkful satisfying.
Cheesy Sirloin-Stuffed Jalapeños
Unbelievably addictive and perfect for game day, these cheesy sirloin-stuffed jalapeños deliver bold flavor in every bite. Using quality sirloin ensures rich meatiness that pairs perfectly with the creamy cheese filling. They’re surprisingly simple to make despite their impressive appearance.
Ingredients
– 12 large jalapeño peppers
– 1 pound sirloin steak
– 8 ounces cream cheese
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each jalapeño in half lengthwise and use a small spoon to scrape out all seeds and membranes.
3. Pat the sirloin steak completely dry with paper towels to ensure proper searing.
4. Season both sides of the steak evenly with salt and black pepper.
5. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear the steak for 4-5 minutes per side until a dark brown crust forms.
7. Transfer the steak to a cutting board and let it rest for exactly 10 minutes to retain juices.
8. While the steak rests, combine cream cheese, cheddar cheese, and garlic powder in a medium bowl.
9. Finely chop the rested steak into 1/4-inch pieces and mix thoroughly into the cheese mixture.
10. Spoon the steak and cheese filling generously into each jalapeño half, mounding slightly.
11. Sprinkle breadcrumbs evenly over the top of each stuffed jalapeño for crispiness.
12. Arrange the stuffed jalapeños in a single layer on the prepared baking sheet.
13. Bake for 18-20 minutes until the filling is bubbly and the peppers are tender.
14. Switch your oven to broil and cook for 2-3 more minutes until the tops are golden brown.
15. Remove from oven and let cool for 5 minutes before serving.
You’ll love the contrast between the tender pepper, creamy cheese, and savory steak in every bite. The crispy breadcrumb topping adds wonderful texture against the molten cheese center. Try serving them with a cool ranch dip or alongside grilled burgers for a complete meal.
Korean-Style Sirloin Beef Bowls
Yielding to the crave-worthy combination of savory and sweet, these Korean-style beef bowls deliver restaurant-quality flavor in under 30 minutes. Thinly sliced sirloin gets marinated in a bold soy-garlic sauce before quick-searing for maximum tenderness. Serve over steamed rice with crisp vegetables for a complete meal that satisfies every time.
Ingredients
– 1 lb sirloin steak
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 4 cloves garlic, minced
– 1 tbsp sesame oil
– 1 tbsp vegetable oil
– 2 cups cooked white rice
– 2 carrots, julienned
– 1 cucumber, thinly sliced
– 2 green onions, chopped
– 1 tbsp sesame seeds
Instructions
1. Freeze the sirloin steak for 30 minutes to firm it up for easier slicing.
2. Slice the partially frozen steak against the grain into 1/4-inch thick strips.
3. Whisk together soy sauce, brown sugar, minced garlic, and sesame oil in a medium bowl.
4. Add sliced steak to the marinade, tossing to coat completely.
5. Let the steak marinate at room temperature for 15 minutes while preparing other ingredients.
6. Heat vegetable oil in a large skillet over high heat until shimmering.
7. Add marinated steak in a single layer, working in batches if necessary to avoid overcrowding.
8. Cook steak for 2-3 minutes without moving to develop a caramelized crust.
9. Flip steak and cook for another 1-2 minutes until browned but still slightly pink inside.
10. Remove steak from skillet and let rest for 3 minutes before serving.
11. Divide cooked rice evenly between four bowls.
12. Arrange cooked steak, julienned carrots, and sliced cucumber over the rice.
13. Garnish with chopped green onions and sesame seeds.
14. Drizzle any remaining pan juices over the bowls before serving. Resting the cooked steak ensures the juices redistribute throughout the meat rather than running out when sliced. The quick sear over high heat creates that signature caramelization while keeping the interior tender. Serve immediately while the rice is hot and the vegetables maintain their crisp texture for contrasting mouthfeels.
Ground Sirloin Shepherd’s Pie
Filling and comforting, this ground sirloin shepherd’s pie delivers rich flavor with minimal effort. Forget complicated techniques—this one-pan wonder comes together quickly for busy weeknights. You’ll love the savory meat layer topped with creamy mashed potatoes.
Ingredients
– 1.5 lbs ground sirloin
– 1 large yellow onion
– 2 carrots
– 2 celery stalks
– 3 cloves garlic
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 2 lbs russet potatoes
– 4 tbsp unsalted butter
– 1/2 cup whole milk
– 1/2 cup shredded cheddar cheese
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat oven to 400°F.
2. Peel and quarter potatoes.
3. Boil potatoes in salted water for 15 minutes until fork-tender.
4. Drain potatoes completely.
5. Mash potatoes with butter and milk until smooth.
6. Season potatoes with 1/2 tsp salt and 1/4 tsp pepper.
7. Dice onion, carrots, and celery into 1/4-inch pieces.
8. Mince garlic cloves.
9. Heat olive oil in large oven-safe skillet over medium-high heat.
10. Brown ground sirloin for 5 minutes, breaking into crumbles.
11. Add diced vegetables and cook for 6 minutes until softened.
12. Stir in tomato paste and cook for 1 minute to deepen flavor.
13. Add garlic and cook for 30 seconds until fragrant.
14. Pour in beef broth and Worcestershire sauce.
15. Stir in thyme and remaining salt and pepper.
16. Simmer mixture for 8 minutes until liquid reduces by half.
17. Spread mashed potatoes evenly over meat mixture.
18. Sprinkle cheddar cheese over potato layer.
19. Bake for 20 minutes until cheese melts and edges bubble.
20. Broil for 2 minutes to brown the top.
21. Let rest for 10 minutes before serving. Let the golden crust crackle as you scoop into layers of savory meat and creamy potatoes. Leftovers reheat beautifully for next-day lunches, and you can customize with peas or corn stirred into the filling.
Mediterranean Sirloin Kebabs
Just grilled Mediterranean sirloin kebabs deliver bold flavors with minimal effort. Juicy beef pairs perfectly with charred vegetables in this straightforward recipe. Prepare these skewers for your next backyard gathering or weeknight dinner.
Ingredients
– 1.5 lbs sirloin steak
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 2 tbsp red wine vinegar
– 3 cloves garlic
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1 red onion
– 1 red bell pepper
– 1 yellow bell pepper
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs sirloin steak into 1.5-inch cubes.
3. Chop 1 red onion and both bell peppers into 1.5-inch pieces.
4. Mince 3 cloves garlic finely.
5. Whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 tbsp red wine vinegar, minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
6. Add steak cubes to the marinade and toss to coat completely.
7. Cover the bowl and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
8. Thread marinated steak cubes alternately with onion and pepper pieces onto soaked skewers, leaving small gaps between ingredients for even cooking.
9. Preheat grill to medium-high heat (450°F).
10. Place kebabs on the hot grill and cook for 4 minutes.
11. Flip kebabs and cook for another 4 minutes until steak reaches 135°F internal temperature for medium-rare.
12. Remove kebabs from grill and let rest for 5 minutes before serving to allow juices to redistribute.
Perfectly charred edges give way to tender, medium-rare sirloin with bright Mediterranean flavors. The vegetables maintain a satisfying crunch against the juicy beef. Serve these kebabs over couscous with tzatziki sauce for a complete meal that transports you to the Mediterranean coast.
Smoky Sirloin Chili with Beans
Perfect for chilly evenings, this smoky sirloin chili delivers deep flavor with minimal fuss. Packed with tender beef and hearty beans, it’s a satisfying one-pot meal. Get ready to warm up from the inside out.
Ingredients
– 1 lb sirloin steak, cubed
– 1 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp smoked paprika
– 1 tsp cumin
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 2 (15 oz) cans kidney beans, drained
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add cubed sirloin and cook for 5-7 minutes until browned on all sides.
3. Remove beef from pot and set aside, leaving drippings in the pot.
4. Add diced onion to the pot and cook for 4-5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add chili powder, smoked paprika, and cumin, toasting spices for 30 seconds to deepen flavors.
7. Pour in crushed tomatoes, scraping bottom of pot to incorporate browned bits.
8. Return browned beef to the pot along with any accumulated juices.
9. Add beef broth, salt, and black pepper, stirring to combine.
10. Bring chili to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
11. Stir in drained kidney beans and continue simmering for 15 more minutes.
12. Taste and adjust seasoning if needed before serving.
Ladle this chili into bowls while steaming hot. The tender sirloin chunks hold their texture against the creamy beans, while the smoked paprika adds a campfire-like depth. For a fun twist, serve over crispy tater tots or scoop up with thick-cut tortilla chips.
Ground Sirloin Tacos with Avocado Crema
Every taco night deserves an upgrade with these ground sirloin tacos. Elevate your usual routine with rich beef flavor balanced by cool avocado crema. Simple ingredients create restaurant-quality results at home.
Ingredients
– 1 lb ground sirloin
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 8 corn tortillas
– 1 avocado
– 1/4 cup sour cream
– 1 tbsp lime juice
– 1/4 cup chopped cilantro
– 1/2 cup diced red onion
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground sirloin to the hot skillet, breaking it apart with a spatula.
3. Cook beef for 5-7 minutes until browned, stirring occasionally.
4. Drain excess fat from the skillet using a slotted spoon.
5. Sprinkle chili powder, cumin, garlic powder, and salt over the beef.
6. Stir spices into the beef and cook for 1 minute until fragrant.
7. Reduce heat to low and keep warm while preparing other components.
8. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
9. Mash avocado in a small bowl until smooth using a fork.
10. Stir in sour cream and lime juice until fully combined.
11. Fold chopped cilantro into the avocado mixture.
12. Assemble tacos by placing 2 tablespoons of beef mixture in each warm tortilla.
13. Top each taco with diced red onion and a dollop of avocado crema.
Keep these tacos satisfying with the contrast between warm, spiced beef and cool, creamy avocado. The corn tortillas provide slight chew against the tender meat filling. For extra crunch, add shredded cabbage or serve with lime wedges for bright acidity.
Sirloin and Spinach Stuffed Shells
Tender pasta shells get a hearty upgrade with seasoned sirloin and fresh spinach. This baked dish delivers restaurant-quality flavor with straightforward preparation. You’ll appreciate how the components come together for a satisfying meal.
Ingredients
– 12 jumbo pasta shells
– 1 pound ground sirloin
– 2 cups fresh spinach
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg
– 2 cloves garlic
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried oregano
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook 12 jumbo pasta shells for 9 minutes until al dente.
4. Drain the shells and arrange them on a baking sheet to prevent sticking.
5. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
6. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
7. Brown 1 pound ground sirloin, breaking it into small pieces, for 6-8 minutes.
8. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
9. Transfer the meat mixture to a bowl and let it cool for 5 minutes.
10. Mix in 1/2 cup ricotta, 1/4 cup Parmesan, 1 egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano.
11. Spread 1 cup marinara sauce evenly in a 9×13 inch baking dish.
12. Stuff each pasta shell generously with the meat mixture using a spoon.
13. Arrange the stuffed shells in a single layer over the sauce.
14. Top with remaining 1 cup marinara sauce and 1 cup shredded mozzarella.
15. Cover with foil and bake at 375°F for 20 minutes.
16. Remove the foil and bake for another 10 minutes until cheese is golden and bubbly.
17. Let the dish rest for 5 minutes before serving.
Buttery pasta shells contrast beautifully with the savory sirloin filling, while melted mozzarella creates a satisfying cheese pull. The spinach adds fresh balance to the rich meat mixture. For a complete meal, serve alongside garlic bread and a crisp green salad.
Sweet and Spicy Sirloin Lettuce Wraps
Fancy a quick, flavor-packed meal that won’t weigh you down? These sirloin lettuce wraps deliver a perfect balance of sweet heat and fresh crunch. They come together in under 30 minutes for a satisfying, low-carb dinner.
Ingredients
– 1 lb sirloin steak, thinly sliced
– 3 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp sriracha
– 1 tbsp rice vinegar
– 2 tsp sesame oil
– 1 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 head butter lettuce, leaves separated
– 2 green onions, thinly sliced
– 1/4 cup cilantro, chopped
Instructions
1. Whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil in a small bowl until the honey is fully dissolved.
2. Pat the sliced sirloin steak completely dry with paper towels to ensure a good sear.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Add the steak to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook the steak for 2 minutes without moving it to develop a brown crust.
6. Flip the steak and cook for another 1-2 minutes until browned on both sides but still slightly pink inside.
7. Transfer the cooked steak to a clean plate, leaving any drippings in the skillet.
8. Reduce heat to medium and add garlic and ginger to the same skillet.
9. Cook for 30 seconds until fragrant but not browned, stirring constantly.
10. Pour the prepared sauce into the skillet and bring to a simmer.
11. Return the steak and any accumulated juices to the skillet, tossing to coat evenly.
12. Simmer for 1 minute until the sauce slightly thickens and glazes the meat.
13. Remove from heat and stir in green onions and cilantro.
14. Spoon the warm steak mixture into individual butter lettuce leaves. Use two lettuce leaves per wrap to prevent tearing from the hot filling.
Unwrap a burst of contrasting textures, from the tender, glazed steak to the cool, crisp lettuce. The sweet-spicy sauce clings beautifully to each bite, while the fresh herbs provide a bright finish. Serve them immediately with extra sriracha for those who want an extra kick.
Ground Sirloin and Potato Hash
Filling and straightforward, this ground sirloin and potato hash delivers hearty satisfaction with minimal effort. Perfect for breakfast or a quick dinner, it combines savory meat with crispy potatoes in one skillet. Follow these steps for a reliably delicious result every time.
Ingredients
– 1 lb ground sirloin
– 1 lb russet potatoes
– 1 medium yellow onion
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 2 tbsp chopped fresh parsley
Instructions
1. Peel russet potatoes and cut into 1/2-inch cubes.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add potato cubes to the hot skillet in a single layer.
4. Cook potatoes undisturbed for 5 minutes to develop a golden crust.
5. Flip potatoes and continue cooking for another 5 minutes until tender.
6. Dice 1 medium yellow onion into 1/4-inch pieces while potatoes cook.
7. Push potatoes to one side of the skillet and add diced onion to the empty space.
8. Cook onions for 3 minutes until translucent, stirring occasionally.
9. Add 1 lb ground sirloin to the skillet, breaking it apart with a spatula.
10. Cook meat for 6-8 minutes until no pink remains, stirring frequently.
11. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
12. Stir all ingredients together and cook for 2 more minutes to blend flavors.
13. Remove skillet from heat and stir in 2 tbsp chopped fresh parsley.
14. Let rest for 2 minutes before serving to allow flavors to meld. Make this hash your go-to comfort meal with its satisfying contrast of crispy potatoes and savory beef. The caramelized onions add subtle sweetness that balances the rich sirloin perfectly. Try topping with a fried egg or serving alongside roasted vegetables for a complete meal.
BBQ Sirloin Sliders with Pickles
Very few things beat the satisfaction of perfectly grilled sirloin tucked into soft buns with tangy pickles. These sliders deliver big flavor in a handheld package ideal for game day or casual gatherings. You’ll appreciate how quickly they come together while tasting like you spent hours cooking.
Ingredients
– 1.5 lbs sirloin steak
– 1/4 cup BBQ sauce
– 12 slider buns
– 1/2 cup sliced pickles
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your grill to 450°F for high-heat searing.
2. Pat the sirloin steak completely dry with paper towels to ensure proper browning.
3. Rub olive oil evenly over both sides of the steak.
4. Season both sides with salt and black pepper, pressing gently to adhere.
5. Place steak on the hot grill and cook for 4 minutes without moving to develop grill marks.
6. Flip steak using tongs and cook for another 4 minutes for medium-rare (135°F internal temperature).
7. Transfer steak to a cutting board and let rest for 8 minutes to allow juices to redistribute.
8. Thinly slice the rested steak against the grain for maximum tenderness.
9. Toss sliced steak with BBQ sauce until evenly coated.
10. Lightly toast slider buns on the grill for 1 minute until golden.
11. Divide the saucy steak evenly among the bottom bun halves.
12. Top each slider with pickle slices before adding the top bun.
Last bites deliver tender, juicy beef with the sweet-smoky punch of BBQ sauce against crisp, briny pickles. The soft toasted buns hold everything together without overwhelming the fillings. Try stacking two sliders with extra pickles between them for an impressive double-decker presentation.
Sirloin Meatloaf with Brown Sugar Glaze
Every home cook needs this sirloin meatloaf in their rotation. Its brown sugar glaze creates a sweet, caramelized crust that balances the savory beef. You’ll appreciate how simple ingredients transform into a comforting classic.
Ingredients
– 2 lbs ground sirloin
– 1 cup breadcrumbs
– 1 large egg
– 1/2 cup milk
– 1/2 cup ketchup
– 1/4 cup brown sugar
– 1 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 350°F.
2. Combine ground sirloin, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a large bowl.
3. Mix gently with your hands until just combined—overmixing makes meatloaf tough.
4. Shape the mixture into a 9×5-inch loaf on a parchment-lined baking sheet.
5. Bake at 350°F for 45 minutes.
6. Whisk ketchup, brown sugar, and Dijon mustard in a small bowl while the meatloaf bakes.
7. Remove meatloaf from oven after 45 minutes and spread the glaze evenly over the top.
8. Return to oven and bake for another 15-20 minutes until the internal temperature reaches 160°F.
9. Let the meatloaf rest for 10 minutes before slicing—this keeps it moist.
10. Slice and serve warm.
For maximum flavor, let the meatloaf rest before slicing to redistribute juices. The sweet glaze caramelizes into a sticky crust that contrasts beautifully with the tender sirloin. Try serving thick slices alongside garlic mashed potatoes or crumbling leftovers into tomorrow’s pasta sauce.
Ground Sirloin and Zucchini Skillet
Keeping weeknight dinners simple doesn’t mean sacrificing flavor. This ground sirloin and zucchini skillet comes together in one pan for minimal cleanup and maximum satisfaction. You’ll have a complete meal ready in under 30 minutes.
Ingredients
– 1 lb ground sirloin
– 2 medium zucchini
– 1 yellow onion
– 2 cloves garlic
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes
– 1/2 cup shredded Parmesan cheese
Instructions
1. Dice 1 yellow onion and mince 2 cloves garlic.
2. Cut 2 medium zucchini into 1/2-inch half-moons.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add diced onion and cook for 3 minutes until translucent.
5. Add 1 lb ground sirloin, breaking it apart with a wooden spoon.
6. Cook beef for 5 minutes until no pink remains, stirring occasionally.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in zucchini, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes.
9. Cook for 6-8 minutes until zucchini is tender but still slightly firm.
10. Sprinkle 1/2 cup shredded Parmesan cheese evenly over the skillet.
11. Cover and cook for 2 minutes until cheese melts.
12. Remove from heat and let rest for 2 minutes before serving.
Melted Parmesan creates a savory crust that contrasts beautifully with the tender zucchini. The ground sirloin stays juicy while absorbing the herb flavors perfectly. Try serving over creamy polenta or stuffing into warm pita bread for a handheld meal.
Thai Basil Sirloin Stir-Fry
Get ready for a flavor-packed weeknight dinner that comes together in under 20 minutes. Ground sirloin cooks quickly while Thai basil adds fresh, aromatic notes. This stir-fry delivers restaurant-quality results with minimal effort.
Ingredients
– 1 lb ground sirloin
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup fresh Thai basil leaves
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sugar
– 1/2 tsp red pepper flakes
Instructions
1. Heat vegetable oil in a large wok or skillet over high heat until shimmering.
2. Add ground sirloin and break it apart with a spatula.
3. Cook sirloin for 4-5 minutes until browned, stirring occasionally.
4. Push meat to one side and add minced garlic to the empty space.
5. Cook garlic for 30 seconds until fragrant but not burned.
6. Add sliced red bell pepper and stir everything together.
7. Cook for 2 minutes until peppers begin to soften but remain crisp.
8. Combine soy sauce, oyster sauce, sugar, and red pepper flakes in a small bowl.
9. Pour sauce mixture over the meat and vegetables.
10. Stir constantly for 1 minute until sauce coats everything evenly.
11. Remove from heat and immediately stir in fresh Thai basil leaves.
12. Let rest for 1 minute until basil wilts slightly from residual heat. Now you’ll experience tender ground sirloin with crisp-tender peppers in a savory-sweet sauce. The Thai basil provides aromatic freshness that balances the rich umami flavors. Serve over jasmine rice or stuff into lettuce cups for a low-carb option.
Sirloin-Stuffed Poblano Peppers
Nailing weeknight dinners just got easier with these flavor-packed peppers. They combine tender sirloin with smoky poblano in a satisfying, hands-on meal. Perfect for when you want something impressive without the fuss.
Ingredients
– 4 large poblano peppers
– 1 lb sirloin steak, diced
– 1 cup cooked rice
– 1/2 cup diced onion
– 1/2 cup corn kernels
– 1/4 cup chopped cilantro
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1 cup shredded Monterey Jack cheese
Instructions
1. Preheat oven to 375°F.
2. Cut poblano peppers in half lengthwise and remove seeds.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add diced sirloin and cook until browned, about 5-7 minutes.
5. Stir in onion and cook until softened, about 3 minutes.
6. Mix in corn, cooked rice, cumin, chili powder, salt, and black pepper.
7. Remove skillet from heat and stir in cilantro.
8. Spoon filling evenly into poblano halves.
9. Top each pepper with shredded Monterey Jack cheese.
10. Bake for 20-25 minutes until cheese is bubbly and peppers are tender.
11. Let rest for 5 minutes before serving. During this time, the filling will set perfectly.
12. Serve immediately. For extra crispiness, broil for the final 2 minutes of baking. To prevent splitting, make sure peppers are arranged in a single layer without overcrowding.
Done right, these peppers deliver a satisfying contrast between the tender steak filling and slightly crisp pepper walls. The melted Monterey Jack adds a creamy richness that balances the smoky poblano heat. Try serving over cilantro-lime rice or with a dollop of cool sour cream for temperature contrast.
Ground Sirloin Breakfast Scramble
Filling and protein-packed, this ground sirloin breakfast scramble comes together in minutes. Fresh ingredients create a hearty morning meal that keeps you satisfied. Perfect for busy weekdays or leisurely weekend brunches.
Ingredients
– 1 tbsp olive oil
– 8 oz ground sirloin
– 1/2 cup diced yellow onion
– 1/2 cup diced red bell pepper
– 4 large eggs
– 1/4 cup shredded cheddar cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
2. Add 8 oz ground sirloin to the hot skillet, breaking it apart with a spatula.
3. Cook the beef for 4-5 minutes until browned and no pink remains, stirring occasionally.
4. Add 1/2 cup diced yellow onion and 1/2 cup diced red bell pepper to the skillet.
5. Sauté the vegetables with the beef for 3-4 minutes until onions are translucent and peppers are tender-crisp.
6. Crack 4 large eggs directly into the skillet with the beef and vegetable mixture.
7. Immediately scramble the eggs with the other ingredients using a spatula, stirring constantly.
8. Cook the scramble for 2-3 minutes until eggs are fully set but still moist.
9. Sprinkle 1/4 cup shredded cheddar cheese evenly over the scramble.
10. Season the entire dish with 1/4 tsp salt and 1/4 tsp black pepper, stirring to combine.
11. Remove the skillet from heat when cheese is melted and incorporated, about 1 minute. Deliciously savory with tender beef and creamy eggs, this scramble offers a satisfying texture contrast between the crisp vegetables and soft eggs. Serve it wrapped in warm tortillas for breakfast burritos or alongside toasted sourdough for a complete meal. The rich beef flavor pairs wonderfully with the sharp cheddar and sweet bell peppers.
Herbed Sirloin and Ricotta Ravioli
Fancy pasta doesn’t have to be complicated. This herbed sirloin and ricotta ravioli delivers restaurant-quality flavor with straightforward techniques. Fresh pasta and a rich filling come together in under an hour.
Ingredients
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 pound sirloin steak
– 1 cup whole milk ricotta
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1/4 cup unsalted butter
– 2 cloves garlic, minced
Instructions
1. Combine 2 cups all-purpose flour and 3 large eggs in a mixing bowl until a shaggy dough forms.
2. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
3. Wrap the dough in plastic wrap and rest at room temperature for 30 minutes.
4. Season 1/2 pound sirloin steak with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
5. Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering.
6. Sear the steak for 4 minutes per side until internal temperature reaches 135°F for medium-rare.
7. Transfer steak to a cutting board and let rest for 10 minutes to retain juices.
8. Finely chop the rested steak into 1/4-inch pieces.
9. Mix chopped steak with 1 cup whole milk ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley, and 1 tablespoon rosemary.
10. Roll the rested pasta dough into thin sheets using a pasta machine or rolling pin.
11. Place teaspoon-sized portions of filling 2 inches apart on one pasta sheet.
12. Brush water around each filling portion to help seal the ravioli.
13. Lay a second pasta sheet over the filling and press firmly around each portion.
14. Cut individual ravioli using a pastry wheel or knife, ensuring edges are sealed.
15. Bring a large pot of salted water to a rolling boil.
16. Cook ravioli for 3-4 minutes until they float to the surface.
17. Melt 1/4 cup unsalted butter in a skillet over medium heat until foaming.
18. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
19. Toss drained ravioli in the garlic butter sauce to coat evenly.
20. Serve immediately garnished with additional Parmesan and parsley. Expect tender pasta pockets that give way to a savory, herb-infused filling. The sirloin provides robust flavor while the ricotta keeps the texture luxuriously creamy. For an elegant presentation, drizzle with browned butter and sprinkle with toasted pine nuts.
Summary
Ready to transform your weeknight dinners? These 20 ground sirloin recipes offer incredible flavor and convenience for busy home cooks. We hope you’ll try a few favorites, leave a comment sharing which ones you loved most, and pin this article to your Pinterest boards for easy meal planning. Happy cooking!
