Slow-cooked beef chuck with Italian peppers piled onto rolls and topped with a tangy giardiniera aioli. A hearty, hands-off sandwich that feeds a game day crowd.

Crispy French bread rolls spread with tarragon-cornichon mayo and filled with leftover beef bourguignon, lettuce, and tomato.

An easy meal for one, this sizzling steak-and-greens dish brings big flavors with buttery chili crisp, bold seasoning, and a restaurant-worthy plate in under 10 minutes.

Tri-tip is marinated for two and a half hours in a full bottle of red wine with fresh herbs, orange, and honey-Dijon, then grilled to medium-rare and served with the strained marinade reduced into a rich, glossy sauce. This boldly flavored, wine-soaked steak is a California grilling tradition that delivers deep, herbaceous complexity in every perfectly pink slice.

Thin beef patties are grilled with American cheese and stacked double-high on buns with a tangy special sauce made from mayo, ketchup, mustard, relish, and Worcestershire. These smash-style double cheeseburgers deliver the nostalgic, drippy, two-fisted joy of a classic American burger done right.

A tender beef chuck roast slow-cooked with garlic until it falls apart. The quintessential hands-off Sunday dinner main course.

A whole beef tenderloin crusted in mixed peppercorns and fresh parsley, roasted to tender perfection. An impressive main course for elegant dinner parties.

Toasted coriander and cumin seeds are blended with fresh herbs, paprika, garlic, and lemon into a vibrant North African chermoula, half used as a marinade and half reserved as a finishing sauce for skirt steak grilled three minutes per side. This boldly spiced, herbaceous steak is a stunning patio party centerpiece that delivers layers of toasty, bright flavor in every charred slice.

A hearty hash made with leftover slow-cooked beef and crispy Yukon gold potatoes. The perfect way to repurpose game day leftovers into a satisfying meal.

Join Val on Friday, March 27 at 6pm ET and cook-along with her as you make Beef And Broccoli