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NOTE: Clicking on each picture will bring you right to the video on my Instagram!

Teriyaki Beef and Vegetables:

The perfect dinner for a busy weeknight.

I post a full video walkthrough for one recipe every week :) This recipe and it’s full walkthrough video are live- click here!

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Philly Cheesesteak Wraps:

A well-loved pull-apart sandwich recipe turned into a more manageable wrap.

Baked Peaches:

Cobbler in a cup!

Tangy Chicken Breast Sandwiches:

A great summer sando (and a reminder that crispy onions belong on everything).

Miso Deviled Eggs:

Soy-marinated eggs with a miso furikake filling!

That’s all for our recap- keep an eye out for the accompanying recipes landing in your inbox this week!

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Ingredients:

• 3/4 cup olive oil

• 1/4 cup balsamic vinegar

• 1/2 block sriracha gouda , cubed

• 1/2 block butterkase cheese, cubed

• 1 bag snacking salami, cut into 1/4s

• 1/2 container castelvetrano pitted olives, chopped

• 1/4 cup sliced peperoncini

• 1/2 container pepper drops

• Fresh grated parmesan (garnish)

• Fresh basil leaves, chopped (garnish)

• Fresh baguette (for serving)

• Caesar salad flavored potato chips (for serving)

Assemble the dip: To a large bowl, add the olive oil, balsamic vinegar, cheeses, salami, olives, and peppers. Mix to combine. Garnish with some freshly shaved parmesan and fresh basil!

I think it’s more fun to leave the baguette whole and let your guests rip off a piece as they need, ut you can also slice it. The baguette is nice for soaking up the oil at the bottom of the dip, but the chips add some extra flavor and texture! You can serve the dip with either or both (if you can’t choose like me).

Servings: Vary

Ingredients:

• Pitted medjool dates

• Marshmallow fluff

• Graham crackers

• 1/2 cup Semi-sweet chocolate chips

• 1 tbsp salted butter

Flakey salt (optional)

Assemble the dates: Measurements of ingredients will vary based on how many you make. I just make as many as I can until the chocolate sauce runs out- I got about 12 stuffed dates with 1/2 cup chocolate chips + tbsp butter.

Pry open the dates- they should already be “pre-sliced” because the pits were removed. Place them on a parchment paper lined baking sheet. Add a small scoop of marshmallow fluff- probably about a tsp. You don’t want to add too much because it will just leak over the sides as it sits. Break off a piece of graham cracker and gently press it into the fluff.

Add the chocolate chips and butter to a small bowl and microwave for 30 seconds. Mix it until all the chocolate has melted and incorporated with the butter. Using a spoon, pour a little bit of the chocolate sauce onto each date. Sprinkle flakey salt over the top to finish!

Place the dates in the freezer. They’ll be ready to enjoy after setting for 30 minutes, but I keep them in the freezer for the week. They don’t hold their shape as well if you keep them in the fridge, but you definitely could. I just prefer them a bit firmer!

Servings: Vary

Ingredients:

• burrito-sized taco shells

• 1 package bacon

• Butter lettuce, thinly chopped

• Cherry tomatoes, sliced into halves

• Sliced sharp cheddar cheese

• Hot Gianrdinayo mayo (discount: Myranda20) or any type of spicy spread

For the chicken:

• 3 chicken breasts

• Olive oil

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp dried basil

• 1 tsp dried parsley

• 1 tsp red pepper flakes

• 1 tsp ground pepper

• 1 tsp salt

Prepare the chicken: Preheat the oven to 400°F. Place chicken breasts between two pieces of parchment paper on a cutting board. Using a meat tenderizer, tenderize the chicken using the flat and spiky ends of the tool, until the chicken breasts are noticeably flattened. Place the chicken in a baking dish and rub the breasts with olive oil.

In a small disk, combine the paprika, oregano, garlic powder, basil, parsley, red pepper flakes, ground pepper and salt. Shake the seasoning over and then massage it into the chicken breasts. Place dish into the oven and bake for 20 minutes, until internal temperature reaches 165°F. Let sit until bacon is complete, then dice into cubes.

Prepare the bacon: This is my foolproof way to get the crispiest bacon, every time. Line a baking sheet with parchment paper. Lay on the slices of bacon close to one another (they don’t need a lot of room in between), without overlapping. I usually can fit 3/4 of the package on the sheet. Place another sheet of parchment paper over the top, smoothing and pressing it over the top of the bacon. The bacon should be sandwiched between the two sheets of the parchment paper- this helps prevent grease splatter in your oven and also cooks the bacon flat and crispy.

Throw in the oven with the chicken, baking for 15-20 minutes. Keep an eye on it! It can go from perfectly crispy to burned within 1 minute, so around 15 minutes, keep lifting the parchment paper every remaining minute to monitor. Once the bacon is done, remove it from the oven. Remove the bacon from the tray, placing the strips on some paper towel to sit (this will soak up any remaining grease on the bacon, giving us that nice crunch).

Assemble the wraps: I like to start by wrapping up the tortilla in wet paper towel and microwaving it for 30 seconds to soften it up (and prevent ripping when we fold). To the tortilla, add a generous squeeze of mayo and spread it around so it reaches the edges. Add two slices of cheese, two slices of bacon, a sprinkle of lettuce and tomato, then two scoops of the chicken.

Now, we fold! Start by grabbing the top side of the tortilla and folding it down- we want all of the ingredients to sit in the lower half as we fold. Then fold over the left and right sides. Next, while holding the left and right sides down, use your thumbs to roll the tortilla up, and use your pinkies to keep the edges tucked in tight.

When it’s folded, take a knife and cut it in half to see that beautiful cross section !!

Servings: 6

Ingredients:

• 1 lb beef shaved steak

• 1 tbsp olive oil

• 1/2 green bell pepper, diced

• 1/2 container baby bella mushrooms, diced

• 1/2 white onion, diced

• 1 tbsp garlic powder

• 1 tsp ground mustard

• 1 tsp ground pepper

• 1 tsp salt

• 1 tbsp worcestershire sauce

• 12 slices provolone cheese

• 6 burrito-sized taco shells

• Hot Gianrdinayo mayo (discount: Myranda20) or any type of spicy spread

Sauté the veggies: In a fry pan, add the oil and pre-heat over medium-low heat. Add the bell pepper, mushrooms and onion. Sauté until fragrant, onions are translucent, and peppers and mushrooms have visibly softened.

Add in the beef: To the veggies, add in the 1 lb of beef shaved steak. It’s going to be quite stuck together, because of how thinly shaved and tightly packed it is. Try your best to pull it apart with tongs so that it evenly cooks in the pan. Once the beef has lost all of its pink color, add in the spices (garlic, ground mustard, salt, pepper) and worcheshire sauce. Mix to combine.

Assemble the wraps: I like to start by wrapping up the tortilla in wet paper towel and microwaving it for 30 seconds to soften it up (and prevent ripping when we fold). To the tortilla, add a generous squeeze of the spicy mayo and spread it around so it reaches the edges. Add two slices of provolone cheese and a generous scoop of the beef mixture.

Now, we fold! Start by grabbing the top side of the tortilla and folding it down- we want all of the ingredients to sit in the lower half as we fold. Then fold over the left and right sides. Next, while holding the left and right sides down, use your thumbs to roll the tortilla up, and use your pinkies to keep the edges tucked in tight.

Now this part is optional, but I recommend placing the wraps in a panini press to get the outside crispy and the inside nice and melty. You can also sear them in the same fry pan you cooked the filling in! The point is that searing the wraps helps to melt the cheese and filling together!

I keep the leftover filling in the fridge so I can make another wrap the next day for lunch, or even eat it over rice as another dinner the following night!

Servings: 4-6

Ingredients:

• 1 lb beef stir fry

• 1/3 cup teriyaki sauce (for marin…

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So, coming to you LIVE from my new walking pad (!!!!) here’s a recap of everything I made this week. NOTE: Clicking on each picture will bring you right to the video on my Instagram!

Chicken Club Wraps:

I know you see how crispy that bacon is- come on now!!!!

S’mores Stuffed Dates:

Oooey, gooey and won’t make your favorite sweatshirt smell like bonfire.

Stuffed Shells:

Paid subscriber exclusive!

I post a full video walkthrough for one recipe every week :) This recipe and it’s full walkthrough video are live- click here!

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Charcuterie Dip:

The very apparent fan favorite of the week, with 222k of you viewing, sharing and saving this!

That’s all for our recap- I can’t wait to share what I have cooking this week!

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Servings: 6-8 (28 shells)

Ingredients:

For the ricotta filling :

• 32 oz whole milk ricotta

• 2 eggs

• 1/2 cup grated parmesan cheese

• 1/2 cup grated mozzarella

• 1 container of spinach, sautéed and squeezed …

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Servings: 2

Ingredients:

• 2 mini baguettes or sub rolls

• 2 cooked strip steaks, thinly sliced (how I cook my steak, omitting the basting step)

• Kewpie mayo

• Bachan’s chili sesame sauce

• Butterkäse cheese, sliced thin

• Kimchi

• Green onion, thinly sliced

• Furikake seasoning

For the quick pickled veggies:

• 2 mini cucumbers, thinly sliced

• 1/4 red onion, thinly sliced

• 2 cups apple cider vinegar

• 1 tsp salt

• 1 tsp granulated sugar

Quick pickle the veggies: In a small saucepan, bring the apple cider vinegar, salt and sugar to a boil. Add the cucumber and red onion slices to a mason jar and then pour the boiling vinegar mixture over top. Set aside uncovered until you are ready to assemble the sandwiches.

Assemble the sandwiches:

Slice the mini baguettes in half and toast until golden

Spread a generous layer of kewpie mayo on the bottom slices

Layer on the slices of steak

Add two slices of cheese to each sandwich and broil until cheese is melted

Drizzle each sandwich with the chili sesame sauce

Add the pickled veggies, kimchi, and green onion

Sprinkle on the furikake seasoning before closing the sandwich with the top buns!

And that’s it! The best sandwich I’ve made all year that was never supposed to be a dinner at all!

Ta-Da! A sandwich born out of spontaneity. You never know what will taste good together until you try it!

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As for my elote dip… it’s a guaranteed crowd pleaser as a summer appetizer with tortilla chips, a topping on any taco bowl, or a filling for a burrito. I’ve made it enough times that I can give you some extra tips and tricks on how to expedite the process if you’re ever short on time :) Let’s get into it!

Servings: 4-6

Ingredients:

For the marinated steak :

• 1 beef chuck flat iron steak (pounds on this vary- I just go to the meat counter and point to one that looks nice)

• 1/2 cup olive oil

• 1 tbsp soy sauce

• 3 cloves garlic, minced

• 1 lime, juiced

• 1 tsp fresh cracked pepper (ground pepper is also fine)

• 1 tsp salt (I use maldon for everything even though its a finishing salt)

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp dried oregano

For the elote dip:

• 2 cans corn, drained

• 1 jalapeño, diced

• 1/4 of a red onion, diced

• 1/4 cup fresh cilantro, chopped (if you don’t have the soap gene 🤪)

• 1/2- 1 whole block queso fresco, crumbled

• 3-4 tbsp mayo (I like kewpie !)

• 1 lime, juiced

• Generous pour (5-6 shakes) of cholula hot sauce

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp pepper

For the cilantro lime rice:

• 2 bags microwaveable rice

• 1/2 cup cilantro, chopped

• 1 lime, juiced

Marinate the steak: Cut the steak in half. In a shallow dish or a gallon plastic bag, combine the steak, olive oil, soy sauce, garlic lime juice, and seasonings. Use your hands to massage the marinade into the steak. Cover (if in a dish) or zip up the bag and leave in the fridge for an hour at LEAST. Personally, I like to marinate it in the morning so it’s ready for dinner, or for a minimum of 4 hours, for the best flavor.

Prepare the elote dip: Preheat a skillet over medium low with a splash of olive oil. Drain the cans of corn. Add the corn to the skillet, mixing occasionally, and let it cook until the skin starts to blister (about 25-30 minutes). TIME HACK: skip this step by swapping the canned corn for fire roasted microwavable corn .

In a separate bowl, add the mayo, lime juice, hot sauce and spices and mix to combine. Set aside. TIME HACK: skip this step by swapping the dressing ingredients for 1/2 cup sriracha mayo.

Once the corn has finished cooking, add it to a large bowl. Add in the jalapeño, onion, cilantro, queso fresco, and the dressing you previously set aside. Mix until combined. TIME HACK: save time by swapping the red onion for pre-diced red onion.

Prepare the rice: Microwave the rice according to the package and add it to a large bowl. Add the cilantro and lime juice. Gently fold until incorporated.

Prepare the steak: Preheat a cast iron skillet over medium low heat and add a splash of olive oil. Remove the steak from the fridge. Once the skillet is hot enough, sear the steak for 4 minutes on each side. Remove the steaks from the skillet when their internal temperature reads around 135°F. Because of the internal heat, steak continues cooking once you remove it. Let it rest for 5 minutes to bring it’s internal temperature up to 145°F. Once it has rested, cut it up into cubes and you’re ready to serve!

Plate it: To a bowl, add a serving of rice and a healthy scoop of the steak and elote dip. I like to top mine with fresh avocado!

Ta-Da! The perfect dinner on a warm summer night. If you try this one at home, be sure let me know how it turned out!! I love seeing your creations 🍽️.

Well, you did promise yourself you’d start cooking more. Hmm…you do have ground beef in your fridge and… isn’t there a bag of broccoli in there too? You even have some soy sauce and brown sugar in your pantry. “Wait,” you think, “This could work.”

In less than 30 minutes, you’ll have a warm bowl of Korean BBQ Beef that puts your local take-out spot to shame (and leftovers for lunch tomorrow). Let’s get into it!

Servings: 4-6

Ingredients:

For the Korean BBQ Beef:

• 1 lb lean ground beef (I prefer 90/10 for a bit more moisture)

• 1/2 cup dark brown sugar

• 1/4 cup soy sauce

• 2 tsp sesame oil

• 1 tsp ginger

• 1 tsp red pepper flakes

• 1 tbsp cornstarch

• 1 tbsp water

For the broccoli:

• 1 bag pre-cut broccoli

• 1 tbsp olive oil

• 1 tbsp flakey salt (I like Maldon)

For the base and garnish:

• microwaveable rice

• green onions (garnish, optional)

• furikake seasoning (garnish, optional)

Make the sauce: In a bowl, combine the brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes. Set aside.

Prepare the broccoli: Preheat your oven to 400. Add parchment paper to a baking sheet. Spread out the broccoli across the sheet and add the olive oil. Use tongs (or your hands) to massage the oil into the broccoli. Sprinkle flakey salt over the broccoli and bake on the middle rack of your oven for 15- 20 minutes.

Cook the beef: In a skillet, add a splash of olive oil and preheat over medium low heat. Add the ground beef to the skillet and let it sit, without breaking it up, for 2-3 minutes. This gives us some crispy edges on the beef :) Begin to break up the beef and let it cook until it is no longer pink.

Add the sauce: Pour the prepared sauce over the beef and mix it in until the beef is fully coated. In a separate small bowl, combine the cornstarch and water. Pour the cornstarch slurry over the beef (this helps to thicken the sauce). The sauce should look visibly thicker and fully coat the beef.

Prepare the rice: Depending on the microwaveable rice that you chose, cooking times will differ. Most frozen rice bags take 3 minutes in the microwave, the bagged microwave rice takes 1 1/2 minutes, and the small cups of microwave rice take 1 minute! Cook and set aside.

Plate it: To a bowl, add a serving of rice and a healthy scoop of the beef and broccoli. I like to top mine with fresh green onions and/or a sprinkle of furikake seasoning!

Ta-Da! Dinner is done and you didn’t have to pay $30 in delivery fees. Now that’s a win.

Raise your hand if you’ve ever been humbled by a strip steak!!! I’m talking smoke alarm blaring, grease burns, “I’ve opened every window and it’s still not helping,” humbled. GOOD NEWS- I’ve gathered my notes (and my bruised ego) in an effort to relay a few tips and tricks that have helped me get that tender, pink, MEDIUM RARE center we love so much.

Surface Conditioning: If you follow any tip, make it this one. Taking your steak from the fridge and immediately placing it in a skillet brings the skillet temperature down. COLD MEAT = UNEVEN COOKING. When you remove steak from the fridge, place it onto a cutting board and let it sit for 15-20 minutes. You’ll notice that the steak has developed some extra moisture after sitting, which you can blot away with a paper towel. Then, you can season and add the steak to your preheated skillet. You’ll achieve a more even sear without burning the outside and leaving the middle raw.

Seasoning: The Kinders Flavors seasonings are my favorite- I typically use a combination of their woodfired garlic and caramelized onion butter seasonings! Rub and press them into your dried steak- be heavy handed here!

Cast Iron Skillet: Cooking a steak in cast iron is a MUST for me. Preheat on medium low heat. Cast iron offers massive heat retention, which further supports that beautiful crust and even cooking we’ve set up by surface conditioning. With stable heat, the steak will develop a caramelized crust that locks in those medium rare juices.

4 + 4 = ATE: Our magic number, 4. Once you press the steak into the skillet, sear the steak for 4 minutes, exact, on each side. Set a timer so you know when to flip.

Butter Basting: After the first 4 minutes, when you flip, add 2 cloves of garlic, a sprig of rosemary and 1/2 a stick of butter to the skillet (TRUST!). Wait for the butter to foam. Tilting the skillet and using a large spoon, scoop the melted butter (now infused with garlic and rosemary, yum!) and pour it over the steak, quickly and repeatedly. After the next 4 minutes are up (you’re at 8 minutes total at this point), flip the steaks again, moving them around the skillet in a circular motion.

Remove at 125°F: After basting, remove the steaks from the skillet when their internal temperature reads around 125°F. Because of the internal heat, steak continues cooking once you remove it.

LET! IT! REST!: for 5 minutes!!!!! CLOCK IT! Once you remove it from the skillet, let the steak sit on a cutting board for 5 minutes exact. The internal heat will keep the steak cooking, bringing us up to our medium rare temperature of 130°F-135°F.

Ta-Da! Tender, melt in your mouth, medium rare steak-ready for any sandwich, salad, or mashed potato bowl you’ve prepared.

Friends, welcome to the meating place.

Hi!! My government name is Myranda, but on socials, I go by meatupfordinner. I’m a self-taught, cooking enthusiast who started sharing cooking videos in 2023. You can find me on TikTok, Instagram, and now here on Substack!

I grew up with parents who prided themselves on providing home-cooked meals to my sister and I. Eating out was rare and a true treat when it occurred. Somewhere in between being mesmerized while watching my father create dinners out of seemingly empty pantries and waking up to the smell of onions and garlic simmering in oil (a sign mom was starting a fresh batch of sauce), I fell in love. Not just with the meals, but the process, the setting of the table, and the hour spent together sharing pieces of our day.

My goal is and always has been to translate those feelings to you. To share the process of cooking in a way that feels approachable and achievable. To recreate the food staples I grew up with and teach you how to make them yourself. To give you the confidence to cook in a kitchen that looks like yours.

I love creating and editing videos, but there always felt like there was something missing from the community I was attempting to build. A set place where we can “meat up” to connect about life, love and food. So, here we are! As a member of the meating place, you’ll have access to:

• Weekly Dinner Recaps

• My Actual Recipes (!!!!!)

• Grocery Lists

• How-To’s/ Tips and Tricks

• Restaurants I’m Loving

• and more!

I’m just a girl who loves to cook and wants you to love it too. I’m so happy you agreed to meat up.

🤍, myranda