Supermarket Foodservice Recipes and Concepts

The Beef Checkoff understand the needs of both retailers and foodservice operators and has years' of experience in bringing new concepts to foodservice. Our team of culinary experts selected and triple-tested these beef recipes and concepts that are easy to execute, but also on-trend to attract shoppers to your prepared foods department, and ultimately, drive sales. 

You can also view our full database of recipes originally developed for restaurants for more ideas and inspiration: www.BeefFoodservice.com/RecipeSearch.aspx.


Beef Sticky Buns 
      
Texas Two-Bite Brisket Sliders
A breakfast pastry with a protein-rich twist: Beef breakfast sausage crumbles, spinach, mushrooms and cheese baked in a pizza dough spiral served with warm jalapeño jelly.   Big taste on a little bun: Slow-cooked Beef Brisket, pulled and tossed in a smoky BBQ sauce, layered with creamy cabbage slaw on freshly baked slider buns.
 
Get the recipe   Get the recipe
     

Homestyle Pot Roast
  Chicago-Style Italian Beef Sandwiches
Comfort meets convenience. Slow-cooked Beef Pot Roast in a rich gravy, with mashed potatoes and a medley of fresh vegetables.

  Thinly-sliced Beef Top Round simmered in au jus, served on a classic French roll. Order it three ways: Hot - with spicy giardiniera pickled vegetables, Sweet - with sautéed bell peppers, or Wet – dipped in au jus.
 
Sample spec sheet   Sample spec sheet


Additional concepts - by product

Fully Cooked Shredded Beef: Versatile product that holds well in steam table environment. Shredded beef can take on several flavor profiles.

Beef Tacos
Fully cooked shredded beef seasoned with Southwest spices and reheated. Beef is placed on soft or crunchy taco shells and served with a variety of toppings.

Build:
• Scoop 3 to 4 ounces of fully cooked shredded beef into taco shell
• Serve with shredded lettuce, diced onions, diced tomatoes, shredded cheese
• Top with Pico de Gallo or taco sauce

Equipment Needed:
• Oven
       Beef Burritos
Fully cooked shredded beef seasoned with Southwest spices and reheated. Wrap in a flour or corn tortilla and serve with your choice of sides and toppings.

Build:
• Scoop 3 to 4 ounces of fully cooked beef onto flour or corn tortilla. Roll into burrito
• Serve with sides such as black beans or rice  and toppings like sautéed bell peppers and onions
• Top with picante sauce

Equipment Needed:
• Oven and stovetop

 

 

 

Shredded Beef Pizza
Fully cooked shredded beef seasoned with Italian spices. Prepared pizza crust is topped with tomato sauce, Parmesan cheese and shredded beef. Customer can choose a variety of fruit and veggie toppings.

Build:
• Spread tomato sauce over prepared pizza crust; top with Parmesan cheese and seasoned shredded beef
• Customer chooses fruit and vegetable toppers like onions, green peppers, tomato slices, olives, pineapple slices, etc.

Equipment Needed:
• Oven
  Beef Gyros
Fully cooked shredded beef seasoned with Greek spices and heated in oven. Beef is placed in pita; add toppings and sauce.

Build:

• Place 3 to 4 ounces shredded beef in pita
• Top with diced tomatoes, red onions and tzatziki sauce

Equipment Needed:
• Oven

Check out other ways to menu shredded beef - as seen in Beef News Now

 

Fully Cooked or Raw Steak Strips: Versatile for both cold and hot applications.
 

Teriyaki Steak Stir-Fry
Fully cooked or raw steak strips are stir-fried with Asian vegetable blend. Beef and veggies are tossed with prepared teriyaki sauce and served over rice.

Build:
• Stir-fry 3 to 4 ounces fully cooked or raw steak strips with Asian vegetable blend
• Toss with teriyaki sauce
• Serve over rice

Equipment Needed:
• Stovetop

  Ranch Steak Salad
Fully cooked steak strips are tossed with Romaine lettuce, cherry tomatoes, red onion slices and cucumbers; top with Ranch dressing.

Build:
• Reheat 3 to 4 ounces fully cooked steak strips
• Toss with lettuce, tomatoes, cucumbers, onions
• Top with Ranch dressing, or other preferred dressing
• Add toppings such as croutons, bacon bits and sunflower seeds

Equipment Needed:
• Oven
 
Fully Cooked Ground Beef Crumbles: Versatile product ideal for a variety of applications.
 
Stuffed Tri-Color Peppers
Reheat and season fully cooked Ground Beef crumbles; combine rice and tomato sauce.

Build:
• Hollow out bell peppers
• Add in 3 to 4 ounces Ground Beef crumbles, rice and tomato sauce
• Place in oven and heat

Equipment Needed:
• Oven
  Beef Stroganoff
Reheat and season fully cooked Ground Beef crumbles; combine onions and mushrooms. Top with sour cream and serve over noodles.

Build:
• Sauté 3 to 4 ounces Ground Beef crumbles, onions and mushrooms
• Stir in sour cream
• Serve over noodles

Equipment Needed:
• Stovetop
 

Kicked Up Sloppy Joes
Reheat and season fully cooked Ground Beef Crumbles in tomato sauce with diced jalapenos, onions and garlic.

Build:
• Sauté 3 to 4 ounces Ground Beef Crumbles, peppers, onion and garlic
• Add sauce to pan and heat
• Serve with choice of buns

Equipment Needed:
• Stovetop

  Beefy Mac & Cheese
Reheat and season fully cooked Ground Beef Crumbles and combine with macaroni and cheese. Top with crunchy onion strings.

Build:
• Reheat 3 to 4 ounces Ground Beef crumbles
• Mix crumbles into prepared macaroni and cheese
• Top with crispy onion strings (French’s)

Equipment Needed:
• Stovetop or oven
   
Beef Sundaes
Reheat and season fully cooked Ground Beef crumbles. Layer crumbles, mushroom gravy and mash potatoes in a clear glass sundae dish. Top with shredded cheddar cheese and cherry tomato.

Build:
• Reheat 3 to 4 ounces Ground Beef crumbles
• Combine with prepared mushroom gravy and mashed potatoes
• Top with shredded cheddar cheese and cherry tomato

Equipment Needed:
• Stovetop or oven
   
     
 

 

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