Beef and steak recipes
A good piece of beef feels special, but it does not need hours to cook. This page focuses on fast cuts like sirloin, flank, skirt, strip and ribeye steak, plus thinly sliced beef for stir-fries, fajitas, bowls and salads. Every recipe here is ready in 20 minutes or less.
28 recipes, quickest first.
15 minGyudon
16 minGarlic butter steak bites
16 minKorean bulgogi tacos
16 minReuben sandwiches
17 minBeef and broccoli
17 minFrench dip sandwiches
18 minBanh mi hot dogs
18 minCampfire hot dogs and beans
18 minCarne asada tacos
18 minChicago-style hot dogs
18 minCopycatCopycat P.F. Chang's Mongolian beef
18 minHawaiian teriyaki hot dogs
18 minNew York street cart hot dogs
18 minSeattle cream cheese dogs
18 minVietnamese shaking beef
19 minBacon-wrapped Sonoran hot dogs
19 minCopycatCopycat Panda Express Beijing beef
19 minPhilly cheesesteak sliders
19 minSteak au poivre
19 minSteak with chimichurri and charred broccolini
20 minChili cheese dogs
20 minCorn dog bites
20 minGrilled flank steak with garlic herb butter
20 minGrilled hot dogs with a toppings bar
20 minPhilly cheesesteak
20 minQuick beef pho
20 minSkillet pork al pastor tacos
20 minSteak and cheese quesatacos
Use this page for a weeknight steak dinner, a quick stir-fry, or something a little nicer for guests. A hot pan, dry meat and good seasoning do most of the work. The tips explain which cuts suit each recipe, how to slice against the grain, and how to swap in more affordable cuts.
Common questions
What is the best way to cook a steak quickly?
Pat the steak dry, season with salt and pepper, and sear in a very hot cast-iron or stainless steel pan with a little high-heat oil. Flip every minute or two for even browning. Baste with butter, garlic and herbs near the end, then rest it for a few minutes before slicing.
What temperature should steak be cooked to?
The USDA recommends cooking whole cuts of beef, like steaks and roasts, to at least 145F, followed by a 3-minute rest. Many cooks prefer steak less done: around 130F for medium-rare and 140F for medium. Use an instant-read thermometer in the thickest part to check.
What does cutting against the grain mean?
Meat is made of long muscle fibers that run in one direction, visible as lines on the surface. Cutting against the grain means slicing across those lines, not parallel to them, which shortens the fibers and makes each bite more tender. It matters most for flank, skirt and other lean cuts.
Which cuts of beef are good for stir-fry?
Flank steak, sirloin, skirt steak and flat iron work well because they are flavorful and stay tender when sliced thin and cooked fast. Freeze the steak for 15 to 20 minutes beforehand to make thin slicing easier, or buy pre-sliced beef. Cook in small batches over high heat so it sears rather than steams.