20 Delicious Ground Sirloin Recipes for Every Occasion

Busy weeknights, weekend barbecues, or cozy family dinners—ground sirloin is your versatile hero for all occasions! Packed with flavor and leaner than regular ground beef, it’s the perfect base for everything from hearty burgers to savory casseroles. Dive into our roundup of 20 mouthwatering recipes that promise to delight your taste buds and simplify your meal planning. Let’s get cooking!

Classic Ground Sirloin Burger

Craving a burger that’s as bold and unapologetic as your weekend plans? Let’s dive into the world of Classic Ground Sirloin Burgers, where juicy meets dreamy in every bite.

Ingredients

• 1 lb ground sirloin, 80/20 lean-to-fat ratio
• 1 tbsp clarified butter
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 brioche buns, lightly toasted
• 4 slices aged cheddar cheese
• 1 cup arugula, washed and dried
• 1/2 cup heirloom tomato slices
• 1/4 cup red onion, thinly sliced
• 2 tbsp Dijon mustard

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 375°F, ensuring an even sear.
2. Divide the ground sirloin into 4 equal portions, gently forming each into a 1-inch thick patty without overworking the meat to maintain tenderness.
3. Season each patty liberally with kosher salt and freshly ground black pepper on both sides.
4. Add clarified butter to the skillet, swirling to coat, then place the patties in the skillet, cooking for 3 minutes per side for medium-rare, or until the internal temperature reaches 130°F.
5. During the last minute of cooking, place a slice of aged cheddar cheese on each patty, allowing it to melt slightly.
6. Toast the brioche buns in the skillet for 30 seconds until golden, watching closely to prevent burning.
7. Assemble the burgers by spreading Dijon mustard on the bottom bun, followed by arugula, the cooked patty with melted cheese, heirloom tomato slices, and red onion. Cap with the top bun.

Forget the fork and knife; this burger is a hands-on masterpiece. The sirloin’s richness pairs perfectly with the sharp cheddar and peppery arugula, while the brioche bun adds a sweet, buttery crunch. Serve with a side of crispy sweet potato fries for a meal that’s downright irresistible.

Spicy Sirloin Meatballs

Kick your dinner routine up a notch with these Spicy Sirloin Meatballs that pack a punch of flavor and a whole lot of fun. Perfect for those who like their meals with a side of sass and a dash of daring, these meatballs are about to become your new weeknight warriors.

Ingredients

• 1 lb ground sirloin, preferably grass-fed
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp finely grated Pecorino Romano cheese
• 1 tbsp smoked paprika
• 1 tsp crushed red pepper flakes
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1/2 cup homemade or high-quality store-bought marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground sirloin, panko breadcrumbs, milk, beaten egg, Pecorino Romano, smoked paprika, red pepper flakes, cumin, sea salt, and black pepper. Mix gently with your hands until just combined—overmixing can lead to tough meatballs.
3. Form the mixture into 1.5-inch meatballs, placing each onto the prepared baking sheet as you go. This recipe should yield about 20 meatballs.
4. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, being careful not to overcrowd the pan. Sear for 2-3 minutes per side until a golden crust forms.
5. Transfer the seared meatballs back to the baking sheet and bake in the preheated oven for 10-12 minutes, or until the internal temperature reaches 160°F (71°C).
6. While the meatballs bake, warm the marinara sauce in the same skillet over low heat, scraping up any browned bits for added flavor.
7. Once baked, toss the meatballs in the warmed marinara sauce until evenly coated.

Get ready to dive into meatballs that are juicy on the inside with a perfectly spicy kick and a smoky depth from the paprika. Serve them piled high on a bed of creamy polenta or tucked into a crusty baguette for a sandwich that means business.

Sirloin Stuffed Bell Peppers

Craving a dish that’s as colorful as your personality and packed with enough protein to fuel your weekend adventures? Look no further than these sirloin stuffed bell peppers, where juicy beef meets sweet, roasted peppers in a match made in culinary heaven.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground sirloin, 85% lean
• 1 cup cooked quinoa
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sharp cheddar cheese, grated
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Increase the heat to medium-high and add the ground sirloin, breaking it apart with a wooden spoon. Cook until browned, approximately 5 minutes.
4. Stir in the cooked quinoa, smoked paprika, ground cumin, and season with salt and pepper. Cook for another 2 minutes to meld the flavors.
5. Remove the skillet from heat and fold in the chopped cilantro. Let the mixture cool slightly.
6. Stuff each bell pepper with the sirloin mixture, packing it down lightly. Top each pepper with grated cheddar cheese.
7. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Let the peppers rest for 5 minutes before serving to allow the flavors to settle.

Yield to the irresistible aroma of these stuffed peppers, where the tender sirloin and quinoa filling contrasts beautifully with the crisp-tender bell peppers. Serve atop a bed of wild arugula for an extra pop of color and a peppery bite that complements the rich, cheesy topping.

Hearty Sirloin Chili

Buckle up, buttercups, because we’re diving fork-first into a bowl of comfort that’s got more kick than a mule with a caffeine addiction. This Hearty Sirloin Chili is the culinary equivalent of a bear hug from your grandma—if your grandma was a spice-loving, meat-craving culinary wizard.

Ingredients

• 1.5 lbs sirloin steak, diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup beef stock
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp apple cider vinegar
• Salt to taste

Instructions

1. Heat a large Dutch oven over medium-high heat. Add clarified butter and swirl to coat the bottom.
2. Add diced sirloin to the pot, searing on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add finely diced yellow onion, sautéing until translucent, about 5 minutes. Tip: Don’t rush the onions; their sweetness is key to balancing the spices.
4. Stir in minced garlic, ancho chili powder, ground cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Pour in beef stock, scraping up any browned bits from the bottom of the pot—this is flavor gold, folks.
6. Return the seared sirloin to the pot, along with fire-roasted diced tomatoes, kidney beans, black beans, and apple cider vinegar. Stir to combine.
7. Bring the chili to a simmer, then reduce heat to low. Cover and let it gently bubble away for 45 minutes, stirring occasionally. Tip: A slow simmer melds the flavors beautifully without overcooking the meat.
8. After 45 minutes, remove the lid and simmer for an additional 15 minutes to thicken the chili. Tip: The perfect chili should coat the back of a spoon but still be pourable.
9. Season with salt to taste, remembering that the flavors will concentrate as it cooks.

Get ready to ladle up a bowl of this robust chili, where the sirloin stays tender, the beans add just the right amount of heft, and the spices bring a warmth that’ll make your taste buds do a happy dance. Serve it over a mound of creamy polenta or with a side of crusty cornbread for a meal that’s downright legendary.

Savory Sirloin Meatloaf

Kickstart your culinary adventure with a dish that’s as hearty as your grandma’s hugs but with a twist that’ll make your taste buds do a happy dance. This Savory Sirloin Meatloaf is the hero your dinner table deserves, packed with flavors that are bold, beautiful, and unapologetically delicious.

Ingredients

• 1 1/2 lbs ground sirloin, 90% lean
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 1/4 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup finely diced yellow onion
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrot

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan.
2. In a small bowl, combine the panko breadcrumbs and whole milk, letting them soak for 5 minutes until the milk is fully absorbed.
3. In a large mixing bowl, whisk together the ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until well combined.
4. Add the soaked breadcrumbs, lightly beaten eggs, diced yellow onion, celery, and carrot to the mixing bowl, stirring until the mixture is uniformly mixed.
5. Gently fold in the ground sirloin, being careful not to overmix to ensure the meatloaf remains tender.
6. Transfer the mixture to the prepared loaf pan, pressing down lightly to remove any air pockets.
7. Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
8. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.

This Savory Sirloin Meatloaf emerges from the oven with a crust that’s just the right amount of crispy, giving way to a moist, flavorful interior that’s studded with tiny bursts of sweetness from the carrots. Serve it atop a smear of garlic mashed potatoes for a plate that’s as visually stunning as it is satisfying to eat.

Ground Sirloin Tacos

Get ready to taco ’bout a game-changer in your weeknight dinner lineup—Ground Sirloin Tacos are here to spice things up! With a perfect blend of juicy, flavorful meat and all the fixings, these tacos are about to become your new go-to.

Ingredients

• 1 lb ground sirloin, 85% lean
• 2 tbsp avocado oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/2 cup beef stock, low-sodium
• 8 corn tortillas, 6-inch
• 1/2 cup crumbled queso fresco
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add finely diced yellow onion to the skillet, sautéing until translucent, approximately 3 minutes.
3. Stir in minced garlic, smoked paprika, ground cumin, and chipotle powder, cooking until fragrant, about 30 seconds.
4. Increase heat to high and add ground sirloin, breaking it apart with a spatula. Cook until browned, about 5 minutes.
5. Pour in low-sodium beef stock, scraping the bottom of the skillet to deglaze. Simmer until liquid reduces by half, about 3 minutes.
6. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable.
7. Divide the sirloin mixture evenly among tortillas, topping with crumbled queso fresco and chopped fresh cilantro.
8. Serve immediately with lime wedges on the side for squeezing.

Yield to the irresistible pull of these tacos, where the smoky, spicy sirloin meets the fresh, tangy toppings in a harmony of flavors. For an extra kick, drizzle with a homemade avocado crema or pile high with pickled red onions.

Sirloin and Mushroom Pasta

Oh, the joys of a dish that marries the robustness of sirloin with the earthy charm of mushrooms, all tangled up in a bed of pasta! This sirloin and mushroom pasta is not just a meal; it’s a weeknight savior dressed in its Sunday best.

Ingredients

• 8 oz sirloin steak, trimmed and sliced into thin strips
• 2 cups cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 8 oz fettuccine pasta
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sirloin strips with salt and pepper, then sear for 2-3 minutes per side until browned but still pink inside. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Tip: Don’t crowd the mushrooms to ensure they brown nicely.
4. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
5. Return the sirloin strips to the skillet, along with the cooked pasta and half of the Parmesan cheese. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Season with additional salt and pepper if desired, then divide among plates. Sprinkle with the remaining Parmesan and serve immediately.

Unbelievably tender sirloin and creamy, garlicky mushrooms cling to every strand of pasta, creating a dish that’s as comforting as it is sophisticated. Try serving it with a sprinkle of red pepper flakes for a spicy kick or alongside a crisp green salad to cut through the richness.

Cheesy Sirloin Quesadillas

Prepare to embark on a culinary adventure that’ll make your taste buds do a happy dance—Cheesy Sirloin Quesadillas are here to steal the spotlight at your next meal. Packed with juicy, tender sirloin and oozing with melted cheese, this dish is a foolproof way to win over any crowd, no bribery needed.

Ingredients

• 1 lb grass-fed sirloin steak, thinly sliced
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 4 large flour tortillas (10-inch)
• 2 tbsp clarified butter
• 1/2 cup red bell pepper, finely diced
• 1/2 cup white onion, finely diced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt to taste

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp clarified butter. Once melted, add the thinly sliced sirloin steak, seasoning with smoked paprika, cumin, and salt. Cook for 3-4 minutes until the steak is seared on the outside but still pink inside. Remove and set aside.
2. In the same skillet, add the remaining tbsp of clarified butter, then sauté the diced red bell pepper and white onion until soft and translucent, about 3 minutes.
3. Lay a flour tortilla flat and sprinkle half of it with a mix of sharp cheddar and Monterey Jack cheeses. Top with the cooked sirloin slices and sautéed vegetables, then fold the tortilla in half.
4. Return the skillet to medium heat and cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted.
5. Repeat the process with the remaining tortillas and filling.
6. Let the quesadillas rest for a minute before slicing—this ensures the cheese sets slightly for the perfect pull.

Bursting with flavors, these quesadillas offer a crispy exterior with a gooey, cheesy center that’s irresistibly delicious. Serve them with a side of cool sour cream or a fiery salsa to elevate the experience even further.

Sirloin Shepherd’s Pie

Craving comfort food that’s got a bit of swagger? This Sirloin Shepherd’s Pie is here to save your dinner with its rich, meaty heart and a cloud of golden mashed potatoes that’ll make you want to dive right in.

Ingredients

• 1.5 lbs sirloin steak, diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup frozen peas
• 2 tbsp all-purpose flour
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large skillet over medium-high heat, melt the clarified butter until it shimmers, then add the diced sirloin. Sear until each piece boasts a rich, brown crust, about 4-5 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Add the onion, garlic, and carrots to the skillet, sautéing until the onions are translucent and the carrots begin to soften, about 5 minutes.
4. Sprinkle the flour over the mixture, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually pour in the beef stock and Worcestershire sauce, stirring to combine. Bring to a simmer and let it thicken slightly, about 3 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Stir in the frozen peas, then transfer the mixture to a 9×13 inch baking dish.
7. While the meat mixture simmers, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain well.
8. Mash the potatoes with heavy cream, unsalted butter, salt, and pepper until smooth and fluffy. Tip: For extra creamy potatoes, warm the cream and butter before adding.
9. Spread the mashed potatoes over the meat mixture in the baking dish, using a fork to create peaks that will crisp beautifully in the oven.
10. Bake for 25 minutes, or until the topping is golden and the edges are bubbly.

Just imagine cutting into that crispy potato topping to reveal the savory, hearty filling beneath. Serve this pie with a side of sharp cheddar-topped roasted Brussels sprouts for a meal that’s as balanced as it is indulgent.

Ground Sirloin Stir Fry

Today’s the day we ditch the dinner dilemma with a dish that’s as easy as it is delicious—Ground Sirloin Stir Fry. Trust me, your taste buds will thank you for this flavor-packed adventure that’s ready in a flash!

Ingredients

• 1 lb ground sirloin, 85% lean
• 2 tbsp cold-pressed sesame oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 cup julienned rainbow carrots
• 1 cup snap peas, trimmed
• 1/2 cup thinly sliced red bell pepper
• 2 tbsp tamari sauce
• 1 tbsp raw honey
• 1 tsp crushed red pepper flakes
• 1/4 cup chopped scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add cold-pressed sesame oil to the wok, swirling to coat the surface evenly.
3. Introduce the ground sirloin, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes. Tip: Avoid overcrowding the pan to ensure a good sear.
4. Add minced garlic and freshly grated ginger, stirring constantly for 30 seconds until fragrant.
5. Toss in julienned rainbow carrots, snap peas, and thinly sliced red bell pepper, stir-frying for 3 minutes until vegetables are crisp-tender. Tip: Keep the veggies moving to prevent burning.
6. Whisk together tamari sauce and raw honey, then pour over the stir fry, coating everything evenly.
7. Sprinkle crushed red pepper flakes for heat, adjusting to your preference.
8. Garnish with chopped scallions and toasted sesame seeds before serving. Tip: Toasting sesame seeds enhances their nutty flavor.

A symphony of textures awaits—tender sirloin, crisp veggies, and a sauce that’s the perfect balance of sweet and spicy. Serve it over a bed of steamed jasmine rice or wrap it in butter lettuce cups for a low-carb twist.

Sirloin Beef Empanadas

Empanadas are the culinary equivalent of a surprise party—every bite is a delightful revelation. Today, we’re jazzing up the classic with sirloin beef, because why settle for ordinary when you can have extraordinary?

Ingredients

• 1 lb sirloin beef, finely diced
• 1/2 cup clarified butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup green olives, sliced
• 1 tbsp apple cider vinegar
• 1 package (14 oz) pre-made empanada dough
• 1 pasture-raised egg, lightly beaten
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt the clarified butter. Add the finely diced sirloin beef and cook until browned, about 5-7 minutes.
3. Add the finely chopped yellow onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
4. Stir in the smoked paprika, ground cumin, sliced green olives, and apple cider vinegar. Cook for another 2 minutes to meld the flavors. Remove from heat and let cool slightly.
5. Roll out the pre-made empanada dough on a lightly floured surface. Cut into 6-inch circles.
6. Place a generous tablespoon of the beef mixture onto each dough circle. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork.
7. Brush the tops of the empanadas with the lightly beaten pasture-raised egg. This will give them a golden, glossy finish.
8. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.

Out of the oven, these sirloin beef empanadas boast a flaky, buttery crust with a juicy, flavorful filling. Serve them with a side of chimichurri for an extra kick, or enjoy them as is—because sometimes, the best things in life are handheld.

Rich Sirloin Bolognese

Every now and then, a dish comes along that makes you want to ditch your diet and dive face-first into a plate of pure, unadulterated joy. That’s exactly what this Rich Sirloin Bolognese promises—a hearty, meaty masterpiece that’ll have you swooning with every forkful.

Ingredients

• 1 lb sirloin steak, finely ground
• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 3 cloves garlic, minced
• 1/2 cup dry red wine
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 1/2 cup whole milk
• 1/2 cup beef stock
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 lb dried pappardelle pasta

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add onion, carrot, and celery, sautéing until softened and lightly golden, about 8 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Increase heat to medium-high, add ground sirloin, and cook until browned, breaking it up with a wooden spoon, about 5 minutes.
5. Pour in red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
6. Add crushed tomatoes, milk, beef stock, salt, black pepper, and red pepper flakes, stirring to combine.
7. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
8. Meanwhile, cook pappardelle in a large pot of salted boiling water until al dente, about 10 minutes, then drain.
9. Stir Parmigiano-Reggiano into the Bolognese sauce until melted and combined.
10. Toss the cooked pappardelle with the sauce until evenly coated.

Kick your pasta night up a notch with this Rich Sirloin Bolognese, where the tender strands of pappardelle cling to the robust, velvety sauce like a love story for your taste buds. Serve it with a sprinkle of extra Parmigiano-Reggiano and a side of crusty bread for mopping up every last drop of that saucy goodness.

Sirloin Beef and Broccoli

Alright, let’s dive into a dish that’s about to make your taste buds do a happy dance—sirloin beef and broccoli, the dynamic duo of the dinner table. This isn’t just any meal; it’s a flavor-packed adventure that’s as fun to make as it is to eat.

Ingredients

• 1 lb sirloin beef, thinly sliced against the grain
• 2 cups broccoli florets, blanched
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1/2 cup beef broth
• 1 tbsp cornstarch
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, beef broth, cornstarch, and red pepper flakes to create the marinade.
2. Add the thinly sliced sirloin beef to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes at room temperature.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Increase the heat to high and add the marinated beef, reserving the marinade. Sear the beef for 2 minutes per side until browned but not fully cooked.
6. Remove the beef from the skillet and set aside.
7. In the same skillet, add the blanched broccoli florets and stir-fry for 2 minutes.
8. Return the beef to the skillet and pour in the reserved marinade. Cook for an additional 3 minutes, stirring constantly, until the sauce thickens and coats the beef and broccoli evenly.
9. Garnish with sliced green onions before serving.

Who knew something so simple could taste so extraordinary? The tender sirloin pairs perfectly with the crisp-tender broccoli, all wrapped up in a glossy, umami-rich sauce. Serve it over a bed of steamed jasmine rice or alongside some crunchy sesame noodles for a meal that’s sure to impress.

Ground Sirloin Pizza Topping

Kick your pizza night up a notch with this Ground Sirloin Pizza Topping that’s sure to make your taste buds dance with joy. Perfect for those who think pizza can’t get any better, this recipe is a game-changer with its rich flavors and hearty texture.

Ingredients

• 1 pound ground sirloin, 85% lean
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt, finely ground
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 cup tomato paste, organic
• 1/2 cup beef stock, low-sodium
• 1 teaspoon Worcestershire sauce

Instructions

1. Heat a large skillet over medium-high heat and add the extra virgin olive oil, swirling to coat the pan evenly.
2. Add the ground sirloin to the skillet, breaking it apart with a wooden spoon. Cook for 5 minutes, or until the meat is no longer pink, stirring occasionally to ensure even browning.
3. Season the meat with sea salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika. Stir to combine and cook for an additional 1 minute to awaken the spices.
4. Reduce the heat to medium and stir in the organic tomato paste, cooking for 2 minutes to deepen the flavor.
5. Pour in the low-sodium beef stock and Worcestershire sauce, stirring to combine. Simmer the mixture for 10 minutes, or until the liquid has reduced by half, creating a rich, thick sauce.
6. Remove from heat and let the topping cool slightly before spreading it over your favorite pizza dough. Tip: For an extra flavor boost, sprinkle a pinch of red pepper flakes over the topping before baking.

Fantastically flavorful and wonderfully hearty, this Ground Sirloin Pizza Topping adds a luxurious twist to your homemade pizza. Serve it with a drizzle of truffle oil for an indulgent finish or atop a crispy cauliflower crust for a low-carb option that doesn’t skimp on taste.

Sirloin Stuffed Zucchini

Dive into a dish that’s as fun to make as it is to devour, where juicy sirloin and tender zucchini join forces in a culinary hug. Perfect for those who love their meals with a side of wow, this recipe promises to be the star of your dinner table.

Ingredients

• 2 medium zucchinis, halved lengthwise and scooped
• 1 lb grass-fed sirloin steak, finely diced
• 1/2 cup aged Parmesan cheese, freshly grated
• 1/4 cup organic heavy cream
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 1 clove garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. Heat olive oil and clarified butter in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the diced sirloin to the skillet, seasoning with sea salt, black pepper, and smoked paprika. Sear until browned, approximately 4 minutes, stirring occasionally for even cooking.
4. Stir in the minced garlic and cook for an additional 1 minute, just until fragrant. Tip: Avoid burning the garlic to keep the flavor bright and not bitter.
5. Remove the skillet from heat and fold in the heavy cream and half of the Parmesan cheese, creating a rich, creamy filling.
6. Generously stuff each zucchini half with the sirloin mixture, then sprinkle the remaining Parmesan on top for a golden, cheesy crust.
7. Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is bubbly and slightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the stuffed zucchinis rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This resting period ensures the filling sets perfectly for slicing.

Absolutely bursting with flavors, the sirloin stuffed zucchini offers a delightful contrast between the creamy, savory filling and the slight crunch of the baked zucchini. Serve it atop a bed of wild arugula for a peppery bite or alongside a glass of bold red wine to elevate the dining experience.

Quick Sirloin Lettuce Wraps

Yummy doesn’t even begin to cover it—these Quick Sirloin Lettuce Wraps are your ticket to a flavor-packed meal that’s as fun to assemble as it is to devour. Perfect for those nights when you’re craving something light yet satisfying, without spending hours in the kitchen.

Ingredients

• 1 lb grass-fed sirloin steak, thinly sliced against the grain
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup coconut aminos
• 1 tbsp raw honey
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 8 large butter lettuce leaves, washed and dried
• 1/2 cup carrots, julienned
• 1/4 cup fresh cilantro leaves
• 2 tbsp toasted sesame seeds

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add thinly sliced sirloin to the skillet, searing for 1 minute per side for medium-rare. Tip: Don’t overcrowd the pan to ensure a proper sear.
3. Remove steak from skillet and set aside on a plate. Tent with foil to keep warm.
4. In the same skillet, reduce heat to medium and add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
5. Whisk in coconut aminos, raw honey, toasted sesame oil, and crushed red pepper flakes. Simmer for 2 minutes until slightly thickened. Tip: Adjust the heat to prevent burning the sauce.
6. Return the steak to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1 minute.
7. Arrange butter lettuce leaves on a serving platter. Spoon the saucy steak into each leaf, topping with julienned carrots and fresh cilantro leaves. Tip: For an extra crunch, sprinkle toasted sesame seeds on top just before serving.

Delightfully crisp lettuce cradles the juicy, savory steak, while the sweet and spicy sauce brings it all together. Serve these wraps with extra napkins—they’re delightfully messy and meant to be enjoyed with your hands.

Sirloin Beef Nachos

Let’s taco ’bout a dish that’s here to party on your palate – sirloin beef nachos that are anything but basic. Imagine layers of crispy tortilla chips, smothered in melted cheese and topped with succulent, spice-rubbed sirloin, because your taste buds deserve a fiesta.

Ingredients

• 1 lb sirloin steak, trimmed and thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt, to taste
• 1 bag (13 oz) tortilla chips
• 2 cups shredded sharp cheddar cheese
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced
• 1/2 cup sour cream
• 1/4 cup salsa verde

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for nacho perfection.
2. In a medium bowl, combine the sliced sirloin with olive oil, smoked paprika, ground cumin, chili powder, cayenne pepper, and salt. Mix until the steak is evenly coated with the spices.
3. Heat a large skillet over medium-high heat. Add the seasoned sirloin and cook for 3-4 minutes, stirring occasionally, until the steak is browned and cooked to medium-rare. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
4. Arrange the tortilla chips in a single layer on a large baking sheet. Sprinkle half of the shredded cheddar cheese over the chips.
5. Distribute the cooked sirloin evenly over the cheese-covered chips, then top with the remaining cheddar cheese.
6. Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and bubbly. Tip: Keep an eye on the nachos to prevent the chips from burning.
7. Remove the nachos from the oven and immediately garnish with diced red onion, chopped cilantro, and jalapeño slices.
8. Drizzle with sour cream and salsa verde before serving. Tip: For an extra kick, add a squeeze of lime juice over the top.

Crunchy, cheesy, and packed with the bold flavors of perfectly seasoned sirloin, these nachos are a game-day hero or a weeknight treat. Serve them straight from the baking sheet for a communal feast that’s sure to disappear faster than you can say ‘more please.’

Ground Sirloin Gyros

Ready to revolutionize your weeknight dinner routine? Let’s talk about turning that humble ground sirloin into a gyro masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb ground sirloin, 85% lean
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 4 pita breads, lightly toasted
• 1/2 cup tzatziki sauce
• 1/2 cup diced tomatoes
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley

Instructions

1. In a large mixing bowl, combine the ground sirloin with cumin, smoked paprika, garlic powder, onion powder, cinnamon, black pepper, and sea salt. Mix until the spices are evenly distributed throughout the meat.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned ground sirloin to the skillet, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the meat is browned and cooked through.
4. While the meat cooks, lightly toast the pita breads in a dry skillet over medium heat for 1-2 minutes per side, or until warm and slightly crispy.
5. To assemble the gyros, spread 2 tbsp of tzatziki sauce on each pita bread. Divide the cooked ground sirloin evenly among the pitas, then top with diced tomatoes, sliced red onion, and chopped parsley.
6. Fold the pitas around the filling and serve immediately, or wrap in parchment paper for easy handling.

These gyros are a symphony of textures and flavors—juicy, spiced meat meets cool, creamy tzatziki, all hugged by a warm, slightly chewy pita. Try serving them with a side of crispy sweet potato fries for a meal that’s anything but ordinary.

Sirloin Beef Kabobs

Excuse me, but have you ever met a kabob that didn’t make your taste buds do a happy dance? These sirloin beef kabobs are here to turn your grill into a stage and your dinner into a standing ovation. Perfectly marinated, charred to smoky perfection, and so easy to make, they’ll have you questioning why you ever settled for less.

Ingredients

• 1.5 lbs sirloin steak, cut into 1.5-inch cubes
• 1/4 cup extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, cumin, sea salt, and black pepper to create the marinade.
2. Add the sirloin cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated sirloin cubes, red bell pepper pieces, and red onion pieces onto skewers, alternating between ingredients for even cooking and presentation.
5. Place the kabobs on the preheated grill. Cook for 4 minutes on each side for medium-rare, or until desired doneness is achieved, turning only once to ensure a perfect char.
6. Remove the kabobs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Yield to the temptation of these sirloin beef kabobs, where each bite offers a juicy, flavorful explosion with a smoky undertone. Serve them atop a bed of fluffy couscous or alongside a crisp, garden-fresh salad for a meal that’s as visually stunning as it is delicious.

Comforting Sirloin Beef Stew

Unbelievably tender and packed with flavor, this sirloin beef stew is the culinary equivalent of a warm hug on a chilly evening. Perfect for those days when only something hearty and comforting will do, it’s a dish that promises to delight your taste buds and soothe your soul.

Ingredients

• 2 lbs sirloin beef, cut into 1-inch cubes
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add the clarified butter, allowing it to melt and coat the bottom of the pot evenly.
2. Season the sirloin beef cubes generously with salt and pepper. Sear in the Dutch oven until all sides are deeply browned, about 3-4 minutes per side. Work in batches to avoid overcrowding the pot.
3. Remove the beef and set aside. In the same pot, add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.
5. Stir in the tomato paste, followed by the beef stock, carrots, celery, thyme, and bay leaf. Return the seared beef to the pot.
6. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the beef is fork-tender.
7. Tip: For an even richer flavor, let the stew sit overnight in the refrigerator before reheating and serving.
8. Tip: If the stew is too thin, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir into the stew during the last 10 minutes of cooking.
9. Tip: Serve with a sprinkle of fresh parsley for a pop of color and freshness.

Just imagine the melt-in-your-mouth beef, the velvety sauce, and the perfectly tender vegetables coming together in harmony. Serve this stew over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of that delicious sauce.

Conclusion

Cooking with ground sirloin offers endless possibilities for delicious meals, and our roundup of 20 recipes proves just that. Whether you’re planning a weeknight dinner or a special occasion, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty dishes too. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.