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Fast Philly Steak Sandwiches


1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 sweet skinned onion, sliced very thin
1 pepper of choice (optional – orange or red bell is milder than green.)

1 1/2 pounds Jones Creek ground beef
1 teaspoon salt
Freshly ground black pepper
8 oz. cream cheese
4 soft fresh bakery hoagie rolls, split 6 to 8 inches long each, split lengthwise


Heat a medium fry pan over medium heat. Add 1 tablespoon olive oil, 1 turn of the pan. Add onions and peppers. Cook stirring occasionally, 5 minutes or until onions are soft and caramel in color.

Brown ground beef and just before you remove them from heat, mix in the onions, peppers, and season them with salt and pepper or steak seasoning. When all of the ground beef is cooked, add cream cheese, turn off heat and cover for 5 minutes. Stir occasionally to mix the cheese in. The heat from the meat and onions will melt the cheese. Pile the meat and onions into rolls on top of the cheese, stir and pile into buns.



Grilled Onion Burger


1-1/2 pounds ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices


Lightly shape ground beef into four 1/2-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals.  Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.  Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.


Beefy Quesadillas


1 pound ground beef (90% to 95% lean)
1 jar (16 ounces) prepared salsa with black beans and corn
1-1/2 cups shredded spicy Mexican cheese blend or shredded Cheddar-Jack cheese with jalapeño peppers
1/4 cup chopped fresh cilantro
4 large flour tortillas (10-inch diameter)
Chopped fresh cilantro


Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

Reserve 1/2 cup salsa. Add remaining salsa, cheese and 1/4 cup cilantro to beef; mix well. Spoon 1/4 of beef mixture onto half of each tortilla. Fold tortillas in half to close. Place on baking sheet.

Bake in 350°F oven 10 to 11 minutes or until filling is heated through and edges of tortillas are lightly browned and crisp. Sprinkle with cilantro, as desired; serve with reserved salsa.

Jones Creek Beef Recipes