Easy Beef Recipes You Need For Tonight’s Dinner

plated french dip sandwich, beef sandwich, mashed potatoes, zucchini and beef fajita.

Easy Beef Recipes You Need
For Tonight's Dinner

We are bringing you three easy beef recipes you need for tonight’s dinner!  Our beef of choice is Tri-tip.  You can find this delectable cut of beef from you favorite meat market or grocery store.  They start at about a pound and move up the scale to around 3 pounds, give or take an ounce here or there.  They have a delicious beefy flavor and are tender.  

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Are You Curious About Our Recipes?

I hope you are!  More about those recipes in a minute or two.  As a bonus we are also, including our delicious “Winter Salsa” recipe. Yes, we have both summer and winter salsa recipes.   

After the summer growing and harvesting season has past when the only tomatoes you can find are pinkish, at best.  You know the ones I’m talking about.  They have no flavor at all and do not compare to freshly grown veggies from your garden or favorite fruit and vegetable stand.   Hmm, a little tip if you’re trying to guess what recipes we are bringing you today.

We'll begin by preparing our Tri-Tip

We love recipes that are quick and easy.  They make life so much simpler.  This recipe is slow and easy.  We’ll be using our slow cooker or crockpot.  In our case, it was the weekend and we started our crockpot right before we went to bed.  The aroma we awakened to was mouthwatering good!  Okay, I’m getting ahead of myself here. 

This recipe can be prepped and started in the morning as you begin your day or the night before.  Either way, you need a large tri-tip of about 3 pounds and you’ll need to trim off any excessive fat.  

Seasonings are simple

Because Tri-Tip has delicious beefy flavor you won’t need a lot of seasonings.  We keep it simple by sprinkling salt, pepper and Montreal Steak seasoning salt on all sides of our tri-tip.  Then place the tri tip into the bottom of your crockpot.

Next, quarter and slice a yellow onion and a few garlic cloves.  Just add those right on in and on top of your tri-tip.  For our three recipes we add 1/2 packet of Lipton Onion Soup Mix, beef broth and a shot of good red wine.  The wine helps create an even heartier flavor and if you are concerned about the alcohol, it’ll cook off leaving only a delicious flavor.  But, make this recipe your own and add it or not, it’s a personal preference.  

Close up the lid and get that bad boy started.  You have the option of cooking on low setting, our choice, for 8 hours or on high for 4 hours.  This will be your ‘basic’ recipe for all three recipes.  

Dave and I are empty nester’s.  After our tri-tip is prepared we divide it into three equal portions.  Then each portion is placed into it’s own container and either is part of tonight’s meal, goes into our refrigerator or freezer for another meal.  These recipes work well for college students, small families or couples.  However, if you have more people or a larger family you can easily use all the tri tip by simply adjusting our recipes.  

Recipe for our Crock Pot Tri-Tip

Crock Pot Tri-Tip

A simple and easy recipe for flavorful tri-tip. We use this recipe for shredded open-faced sandwiches with gravy; Shredded French dip sandwiches; and our shredded tri-tip fajitas.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: crock pot tri-tip, shreaded tri-tip fajita, shreaded tri-tip french dip sandwich, Shredded tri-tip sandwich, tri-tip
Cost: $20.00


  • Crockpot Slow Cooker


  • 3 lb Tri-tip Trim and remove excess fat.
  • 1/2 bag Lipton Onion Soup Mix reserve the other 1/2 bag when making french dip sandwiches.
  • 1/8 cup good red wine Always, use a wine you enjoy drinking.
  • 1 medium-sized yellow onion quartered and sliced
  • 1 can 14.5 ounce can of beef broth
  • 2 cloves garlic chopped
  • salt and pepper to taste


  • Trim fat from tri-tip season with salt and pepper to taste, and place in your crockpot.
  • Sprinkle 1/2 bag of Lipton onion dry soup mix. Reserve remaining soup mix.
  • Add sliced onions and chopped garlic on top of tri-tip
  • Pour the can of beef broth over tri-tip and seasonings.
  • Add red wine
  • Seal (if your crockpot has this feature) crockpot and set to low for 8 hours or on high for 4 hours. Tri-tip is done when it shreds easily with two forks.
  • Carefully, remove tri-tip from your crockpot to a pyrex baking dish, cover with foil and allow to rest for 10-15 minutes.
  • Reserve all of the juice and remaining ingredients to a large measuring cup, cover with foil, and use as an au jus sauce or us it to make our delicious french dip recipe.


We use this shredded tri-tip as a base for three of our recipes:
Shredded Tri-tip Hot Open-faced Sandwich
Shredded Tri-tip Fajita
Shredded Tri-tip French Dip Sandwich

Photography of Recipes within this Post

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First Up: "Open Faced Tri-tip sandwich"

Our “Open Faced Tri-Tip Sandwich is loose spin on a hot roast beef sandwich.  We love adding our own spin by shredding our beef tri-tip.  Once the beef is prepared in the crockpot all you need is a few forks and this meat will easily shred.  

After our gravy and side dishes are ready we diagonally slice our white bread and layer them in our dinner plate.  

We keep our ingredients simple.  We use plain ole sliced white bread that we layer in our dinner plate.  But, more about that in a bit.  

We prepare a simple gravy using beef broth, and equal parts butter and flour.  As side dishes, we prepared a simple sauteed zucchini and mashed potatoes.  You can easily make mashed potatoes,  In our case, we used our favorite brand of instant potatoes.  

Slice diagonally, one or two pieces of sliced white bread and layer them in your dinner plate.  Top them with a healthy serving of shredded tri-tip and then drizzle gravy over it all.  You can also, add our delicious gravy over your potatoes.  Serve up a portion of sauteed zucchini and you have a well balanced meal.  

Photography to Inspire You

Video Tutorial

Our Video Tutorials are here to help you with any questions you may have with our recipes.  Don’t hesitate to watch them and set yourself up for success.

Tri-Tip Open Faced Sandwich Recipe
and Sauteed Zucchini Recipe

Slow-cooker tri-tip hot open faced sandwich

Prepare tri-tip as described in our Crockpot Tri-tip recipe
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Slow-cooker tri-tip hot open faced sandwich


  • 1-2 pieces of sliced bread per person. Sliced Diagonally and layered onto a dinner plate.
  • 1/3 Of our Slow-Cooker/Crockpot Shredded Tri-tip recipe Hot and directly from crockpot or re-heated
  • 1-2 Slices of Provolone cheese for each sandwich.
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 can 14.5 ounce can of Beef Broth
  • 1/4 tsp Salt
  • 1/4 tsp pepper
  • 1/4 tsp Steak Seasoning
  • An optional ingredient: Kitchen Bouquet You can add a few drops of Kitchen Bouquet for color and flavor


  • Heat the butter in a large saute pan
  • When butter is bubbling slowly add the flour by sprinkling it over butter. Using a whisk stir the butter and flour mixture until flour is cooked and is a golden color.
  • Continue stirring the flour/butter mixture while slowly adding in the full can of beef broth. Stir until well mixed and liquid is bubbling.
  • Add the Salt, Pepper, and Steak Seasoning to your gravy. Stir to mix
  • Reduce heat and continue simmering until the gravy thickens about 10 minutes,
  • When the gravy has thickened, add pieces of diagonally sliced bread to your dinner plate. Top bread with hot shredded tri-tip and spoon gravy over the top.


This is one of the three recipes we use after making our Slowcooker/crockpot shredded tri-tip.  After the tri-tip is prepared and divided this makes a simple, quick, and hearty meal.  
We will make mashed potatoes, either homemade or instant real mashed potatoes.  Our brand of choice is Idahoan.  This brand has different flavor varieties, is quick to make and delicious.  
Our sauteed zucchini recipes is a great way to finish off this meal.  

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Sauteed Zucchini

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: sauteed green squash, Sauteed Zucchini
Servings: 4 people
Cost: $5.00


  • 2 zucchini cleaned and chopped into 3/8" to 1/4" rounds
  • 1/2 yellow onion, quartered and sliced
  • 2 tbsp Vegetable oil
  • salt and pepper to taste


  • Rinse and dry zucchini. Chop into 3/8" to 1/4" rounds.
  • Place zucchini rounds into a microwave-safe bowl and cook on high for 1 1/2 - 2 minutes.
  • Quarter and slice the yellow onion.
  • In a medium-sized saute skillet heat two tablespoons of vegetable oil.
  • Add your chopped and sliced yellow onion, stirring to coat with vegetable oil. Lightly season with salt and pepper. Continue sauteing until onions are translucent.
  • Add-in the zucchini, stir to combine and coat with vegetable oil. Lightly salt and pepper,
  • Since the zucchini was pre-cooked in the microwave they will be ready within a few minutes.
  • Once cooked, remove to a serving bowl and enjoy.
  • This is a great basic recipe and can easily be doubled to serve more people. You can lightly sprinkle with parsley flakes, Italian seasoning, sweet paprika, grated parmesan cheese, or other seasonings if you prefer.

Beef Tri-Tip Recipe Number Two:
"Shredded Beef Fajita"

Oh my, this is a delicious recipe!  It must be the hearty beefy tri-tip flavor combined with other fresh ingredients.  

To start you’ll use another portion of the slow cooker shredded tri-tip.  To season it further, in a small bowl whisk together 1/8 cup of fresh squeezed lime juice, 1/8 cup of beef broth either reserved from the crockpot or canned beef broth, 3 cloves garlic minced or finely chopped, red pepper flakes, and cumin.  Set aside for now.

In a medium saute pan you’ll add vegetable oil, sliced yellow onion, 1/2 green bell pepper, 1/2 red bell pepper, 1/2 yellow bell pepper, salt and pepper to taste.  Saute until vegetables are tender, but not mushy.  

Once the vegetables are sauteed drizzle you fajita seasonings over your shredded tri-tip and mix well.  To that, add in the sauteed vegetables and gently mix together.  

Heat flour tortillas to enjoy with your shredded beef fajita, top with cheese and our “Winter Salsa”!

Photography to Encourage You

Video Tutorial

Shredded Tri-Tip Fajita Recipe

Shredded Tri-Tip Fajita

We first prepare our Crockpot/slow-cooker tri-tip for this recipe
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: shreaded tri-tip fajita
Servings: 4 people


  • Seasoning for shredded tri-tip fajita
  • 1/8 cup Fresh lime juice
  • 1/8 cup Reserved juice from slow cooker/crockpot tri-tip
  • 2 Green onions chopped
  • 3 cloves Garlic chopped
  • 1 tsp Red pepper flakes
  • 1/4 tsp Cumin
  • Sauteed Vegetables
  • 1/2 Green bell pepper Seeds removed, quartered then thinly sliced
  • 1/2 Red bell pepper Seeds removed, quartered then thinly sliced
  • 1/2 Yellow bell pepper Seeds removed, quartered then thinly sliced
  • 1/2 Yellow onion quartered then thinly sliced
  • 2 tbsp Vegetable Oil for sauteing
  • 1/2 tsp salt
  • 1/2 cup Mexican blend shredded cheese for topping
  • 1 pkg Flour tortillas heated


  • Seasoning for shredded tri-tip
  • In a small mixing bowl whisk together lime juice, reserved juice from tri-tip, green onions, garlic, red pepper flakes, cumin, and set aside.
  • Sauteed Vegetables
  • In a medium to large saute pan heat vegetable olive for sauteing.
  • Once the oil is heated add-in red, yellow onion, yellow and green bell peppers, and toss or stir to coat vegetables.
  • Season with salt and pepper.
  • Allow sauteing to continue until the vegetables have softened, but are not mushy.
  • Putting it all together
  • We used 1/3rd of our Slow Cooker/Crockpot shredded tri-tip recipe. Which we had divided into three equal portions and placed into individual containers.
  • Whisk or stir the seasoning to mix well. Then slowly pour over shredded tri-tip, then stir to coat shredded meat.
  • Add-in the sauteed vegetables and mix well.
  • Transfer seasoned fajita meat and vegetables to a serving bowl and spoon over the heated flour tortillas and enjoy.


This is one of the three recipes we use after making our Slowcooker/crockpot shredded tri-tip.  
Our Spanish Rice recipe is a great side dish for this recipe.

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Winter Salsa

As promised, our Winter Salsa” recipe.  This recipe is super easy to prepare, yet full of savory flavors.  You’ll need a average sized food processor to whip this up.  You can certainly, make this recipe by hand chopping and mixing all the ingredients.  But, a food processor makes it so much easier.

Let’s get started with the ingredients.  Two (2) cans Fire Roasted Mexican Style Stewed Tomatoes, 1/2 bunch cilantro which you’ll loosley chop, one (1) green onion or scallion ruffly chopped, 1/2 yellow onion quartered and sliced, a few cloves of garlic chopped, one (1) jalapeno pepper or serrano pepper with seeds removed and chopped, salt, pepper, garlic salt and seasoning salt to taste.  If you cannot find the cans of Fire Roasted Mexican styled stewed tomatoes you can add cumin and chili powder instead.  

First add your chopped cilantro into your food processor.  Then add onions, garlic, and pepper on top of the cilantro.  Add one (1) can of stewed tomatoes, close lid and begin pulsing the ingredients together.  Keep pulsing until the ingredients are finely chopped and well mixed.  Next, add the last can of stewed tomatoes and pulse to chop, but don’t chop them as finely leaving them a bit chucky.

Empty ingredients from the food processor into a medium sized mixing and season with salt, pepper, seasoning salt and garlic salt.  Stir, mix well. and enjoy our Salsa with your fajita.  Also, great with chips or our Chicken Fajita Recipe.

We keep cans of Mexican style stewed tomatoes in the pantry and will whip this together as a quick snack, when family and friends stop by.  Everyone raves about this super easy Winter Salsa.  Let us know what you think!

A Fun Video Tutorial

Photography to Motivate You

Winter Salsa Recipe

Winter Salsa

When fresh ingredients are not available, this is a delicious alternative
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: easy salsa, salsa, Winter Salsa


  • Food processor


  • 2 cans Fire Roasted Mexican Style Stewed Tomatoes This variety isn't always available. If not, purchase Mexican Styled Stewed Tomatoes.
  • 1/2 bunch Cilantro Chopped roughly.
  • 1 Green onion or scallion
  • 1/2 large yellow onion Chopped roughly.
  • 1 Jalenpino or Serrano Pepper I remove seeds, If you want more spice keep the seeds. Chopped roughly.
  • 3 cloves Garlic Chopped roughly.
  • Salt, pepper, garlic salt, and season salt to taste.
  • 1/2 tsp Cumin Only add this if you cannot find the fire-roasted Mexican style stewed tomatoes.
  • 1 tsp Chili powder Only add this if you cannot find the fire-roasted Mexican style stewed tomatoes.


  • Rinse, remove seeds from pepper (if desired) and roughly chop all ingredients, except the cans of Fire Roasted Mexican Style Stewed Tomatoes.
  • Begin placing chopped ingredients into the food processor. I always recommend putting the cilantro in first and then adding the remaining ingredients on top.
  • Pour one can of stewed tomatoes on top, close lid, and start your food processor using the "Pulse" setting. Continue pulsing the ingredients until they are finely chopped. Do not puree the ingredients.
  • Add the 2nd can of Mexican Style Stewed Tomatoes and pulse the food processor. I always leave this last can of tomatoes in slightly thicker chunks. Note: This is a personal preference and don't hesitate to process them to your taste.
  • Unplug your food processor and pour contents into a medium-sized mixing bowl or similar container.
  • If you cannot find the "Fire Roasted" Mexican Style Stewed Tomatoes, add in the Cumin and Chili powder.
  • Lastly, season to taste with the salt, pepper, garlic salt, and seasoning salt.

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Beef Tri-Tip Recipe Number Three:
Shredded French Dip Sandwich

Our final recipe is a delicious Shredded French Dip Sandwich.  For this recipe we’ll use the last portion of our shredded tri-tip.  But, first lets make that yummy French Dip.  

Ingredients include; equal parts of butter and flour, a finely chopped shallot, a shot of red wine, the reserved au jus from the crockpot (alternative: use two cans of beef broth), steak seasoning, pepper, 1/2 package of lipton onion soup mix.  

Start by sauteing the shallot in one tablespoon of hot oil.  These do not need to be fully cooked just softened, as they will continue cooking as the french dip sauce sautes.  Once they’ve softened move the shallots to the side of the pan then add in butter and heat.  When butter begins bubbling sprinkle with your flour.  Whisk together and continue cooking until the flour is golden brown.  

Continue whisking as you slowly pour in the reserved au jus (or beef broth), stir in 1/2 packet of Lipton onion soup mix, red wine, pepper and steak seasoning.  There is no need to add in any salt.  

Bring french dip to a slow bubbling simmer and continue sauteing for 10 to 15 minutes.  

We will slice hoagie rolls or a smaller slider sized roll and place them onto a baking tray.  Next, add slices of provolone cheese and broil in your oven until the cheese is softened a bubbling.   Remove from broiler and place onto dinner plates.

Heat the shredded tri-tip in your microwave and add on top of your rolls.  

Ladle your french dip sauce into small bowls and also, place those onto each dinner plate.  Serve and enjoy!

Photography to Motivate You

Our French Dip Shredded Tri-Tip Recipe

Shredded Tri-tip French Dip Sandwiches

We use 1/3 of our Slow Cooker/Crockpot Shredded Tri-tip for this recipe.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: French Dip Sandwich
Servings: 4 people


  • This recipe uses 1/3 of our Slow Cooker/Crockpot Shredded Tri-tip meat.
  • 4-8 Hoggie Rolls, split-top rolls or other rolls you prefer
  • 1 Package of sliced Provolone Cheese
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Shallot, thinly sliced
  • 1/2 pkg Lipton Onion Soup Mix
  • 1 shot Red Wine
  • 1/4 tsp Montreal Steak Seasoning, Grill Mates
  • 2 cups Reserved juice from making Tri-tip about 2 cups Alternative: 2-14 oz cans of beef broth
  • 1/4 tsp pepper
  • 1 tbls Vegetable oil


  • Making the French Dip Sauce
  • In a medium-sized saute pan add vegetable oil and heat.
  • Add in the sliced scallion stirring to coat with oil and saute. This will not take very long. All that's needed is to soften the scallion slices.
  • Move sauteed scallions to the outer edge of the saute pan, add in the butter and heat.
  • Once butter is heated sprinkle in flour. Using a whisk stir and cook flour until it is golden brown.
  • Once the flour is browned continue whisking while you slowly add in the reserved meat juice from your slow cooker/crock-pot meat. This is usually about two cups of juice. Alternative: slowly pour in two cans of beef broth.
  • Stir in 1/2 package of Lipton onion soup mix.
  • Pour in a shot of good red wine.
  • Allow to simmer and thicken. About 10 minutes.
  • Heating Rolls
  • Slice or open the rolls and place them onto a baking tray. Top with Provolone Cheese and heat using your oven's broiler setting. You only want to heat the rolls and soften the cheese.
  • When the French Dip sauce is ready, ladle into small round bowls, place a bowl onto each dinner plate, add cheese topped heated rolls to a plate, top with shredded tri-tip, and serve and enjoy!


This is one of the three recipes we use after making our Slowcooker/crockpot shredded tri-tip.  

Final Thoughts

This certainly was an ambitious blog post.  Not only did we share one recipe, but we shared six delicious recipes, which make three different dinner or meal recipes.  None of these recipes are difficult.  In fact, they are super simple as they are all made from the one basic crockpot beef tri-tip recipe.    

We combined these recipes to make life a little easier and to help you quickly pull three different dinners together.   

We will make one of these recipes the night we make the basic tri-tip recipe and then divide, package and freeze the the remaining portions for another week.  A great time saver!!


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