6 Must-Try Comfort Food Recipes for Cozy Evenings
- by Omaha Steaks
- Last updated Oct 2, 2023
The taste of home is just a recipe away. Whether it’s the warm embrace of creamy pasta, a steaming bowl of mac and cheese, or a two-handed burger, comfort food not only satisfies your hunger but also nourishes your spirit. Get ready to indulge in the heartwarming aromas and flavors of classic comfort food dishes and innovative twists on old favorites that are bound to become your new favorites. It’s time to make your kitchen the coziest place on earth. Let’s get cooking!
Meet The Recipe Creators
Shrimp
Scampi
by Chef David Rose
BBQ Mac ‘n
Cheese
by Marcella Dilonardo
Patty
Melt
by Matthew Eads
Chicken
Fried Steak
by Rachel Quenzer
Shrimp
Pasta
by Couple in the Kitchen
Steak & Eggs
Hash
by Alexa Santos
Shrimp Scampi
Transform your weeknight dinner into an Italian restaurant with this rich, buttery, and satisfying seafood classic.
by Chef David Rose
Get the Shrimp Scampi recipe!
Shrimp Scampi
A classic shrimp scampi recipe
Servings: 4 servings
Ingredients
- 2 16 oz. bags Omaha Steaks Wild Argentinian Red Shrimp
- 1 stick (4 oz.) unsalted butter, cold, cubed
- 4 garlic cloves, minced
- 1 teaspoon lemon zest and juice of 1/2 of a whole lemon
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 cup white wine (sauvignon blanc or pinot grigio)
Instructions
- Season shrimp with kosher salt, black pepper, and crushed red pepper.
- Add olive oil to saucepan on medium-high heat and sauté shrimp until lightly browned about 3-4 minutes.
- Add garlic, lemon juice and zest, and white wine; reduce until 1/3 in volume, about2-3 minutes.
- Once reduced, turn off the burner and gradually add cubed cold butter, whisking until sauce is completely thickened and emulsified; season to taste with salt and pepper.
BBQ Mac ‘n Cheese
Smoky, cheesy, meaty, and decadent. This grown-up version of macaroni and cheese checks all the comfort food boxes.
by Marcella Dilonardo
Get the BBQ Mac 'n Cheese recipe!
Pulled Pork Mac & Cheese
This grown-up version of macaroni and cheese is smoky, cheesy, meaty, and decadent.
Servings: 6 servings
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- 3 cups whole milk
- 3 cups grated old cheddar cheese, plus more for topping
- 1 lb. macaroni, cooked to al dente
- 16 oz. Omaha Steaks Smoked Pulled Pork thawed
- 1/2 cup barbecue sauce
- 3 tablespoons panko bread crumbs, for topping
Instructions
- In a saucepan over medium heat, melt together the butter and flour until the flour is toasted, about 2 minutes.
- Add the garlic powder, smoked paprika, salt, pepper, and whole milk. Whisk until the milk begins to thicken, about 10 minutes.
- Remove from heat and add the cheddar cheese followed by the macaroni. Toss until well coated.
- In a separate bowl, mix together the pulled pork and barbecue sauce.
- To assemble: in a 9 by 12 inch baking dish, add half the mac & cheese followed by a layer of half the pulled pork. Repeat. Finish with additional cheddar cheese and bread crumbs.
- Bake at 350°F until the top is golden and the edges are bubbly, about 35 to 40 minutes. Serve immediately.
Patty Melt
Don’t miss out on this diner-style classic burger made with Omaha Steaks Ultra-Premium Ground Beef and steak-cut bacon.
by Matthew Eads
Get the Patty Melt recipe!
Patty Melt with Bacon, Caramelized Onions, and Smoky Aioli
A diner-style classic burger
Servings: 4 servings
Ingredients
Smoky Aioli
- 1 cup mayonnaise
- ¼ cup ketchup
- ¼ cup sriracha
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Patty Melt with Bacon and Caramelized Onions
- 2 large, sweet onions, thinly sliced
- 1 stick salted butter
- 4 slices Omaha Steaks Applewood Smoked Steak-Cut Bacon
- 2 lbs. Omaha Steaks Ultra-Premium Ground Beef formed into four equally sized thin patties
- 4 thick slices white bread, or rye buttered on one side with a total of ¼ cup salted butter
Instructions
Smoky Aioli
- Combine all ingredients for the aioli in a mixing bowl. Whisk together and set aside.
Patty Melt with Bacon and Caramelized Onions
- Light griddle and set to medium high heat. Place a large cast iron skillet on the griddle surface and preheat griddle and skillet for 10 minutes.
- Add butter into the cast iron skillet and let it melt. Once melted, add sliced onions and allow them to cook down and caramelize for 30 minutes, stirring often.
- When onions have been cooking for about 15 minutes, add bacon to the griddle and cook to desired doneness. When bacon is halfway done, flip it and add beef patties to the griddle.
- Cook beef patties for two minutes before flipping. Add two slices of cheese to each patty and allow it to melt while cooking the patty for an additional two minutes, four minutes total. Remove the patties and bacon from the griddle, and the onions from the skillet.
- Add the bread, butter side down, to the griddle and allow it to brown on one side. About one minute.
- Remove the bread, and place two slices browned side down on a cutting board. Apply aioli dressing, and top with two burger patties, bacon, caramelized onions, and additional aioli dressing. Top with remaining two pieces of bread, slice in half and serve hot.
Chicken Fried Steak
Tender, seasoned steak with a crispy golden breading smothered in a rich, creamy gravy is the ultimate Southern comfort food dish.
by Rachel Quenzer
Get the Chicken Fried Steak recipe!
Chicken Fried Steak with Sausage Gravy
Tender, seasoned steak with a crispy golden breading smothered in a rich, creamy sausage gravy.
Servings: 4 servings
Ingredients
- 4 Omaha Steak Chicken Fried Steaks
- 1 package breakfast sausage
- 2 tablespoons extra virgin olive oil
- 1/3 cup diced white onion
- 2 cloves garlic, grated
- 3 tablespoons butter
- 1 cup chicken broth
- 3 cups heavy cream
- ¼ cup flour
- Salt and pepper to taste
Instructions
- Remove the chicken fried steak from the packaging and cook for 22 minutes according to package directions.
- Meanwhile, brown the breakfast sausage in a large skillet pan. Once brown, remove and wipe out the pan.
- Add the extra virgin olive oil to the pan and heat over medium. When it is shimmering add in the onions and cook for 4 minutes, stirring regularly.
- Add in the butter and the garlic and cook another 3 minutes. Then, add the chicken broth and deglaze the pan.
- Add in the heavy cream and season with salt and pepper and let simmer for 5 minutes.
- Add in the flour and whisk until it is well combined.
- When the flour is mixed in, add the sausage back to the pan. Heat for another 5 minutes.
- When the chicken fried steak is fully cooked, plate them and the pour the gravy over the top. Sprinkle with parsley.
Creamy Shrimp Pasta
The luscious blend of al dente pasta, tender shrimp, and spinach in a velvety, cheesy sauce is an indulgent home-cooked comfort meal.
by Couple in the Kitchen
Get the Creamy Shrimp Pasta recipe!
Creamy Shrimp Pasta Recipe
A luscious blend of al dente pasta, tender shrimp, and spinach in a velvety, cheesy sauce
Servings: 4 servings
Ingredients
- 1 lb. Omaha Steaks Wild Argentinian Red Shrimp thawed peeled, and deveined
- 1 slice of Omaha Steaks Applewood Smoked Steak-Cut Bacon diced
- 2 tablespoons butter
- 1 teaspoon flour
- 3 cloves garlic, minced
- 2 cups heavy whipping cream
- 1/4 teaspoon oregano
- 1/4 cup sun-dried tomatoes, chopped or julienned
- 2 cups packed fresh baby spinach
- 1/2 cup fresh basil cut into thin strips
- 2 cups linguini pasta, cooked to al dente
- Salt & pepper, to taste
Instructions
- Bring a pot of salted water to boil.
- Start by cooking your diced bacon in a large skillet until golden brown, then remove the meat with a slotted spoon, keeping the bacon renderings in the pan.
- On medium-low heat, add the butter with the bacon drippings until melted. Then sprinkle in the flour and minced garlic, cooking for about 30-60 seconds.
- Add your pasta to the pot of boiling water to cook until al dente while you are making the sauce.
- Next, add the heavy cream, oregano, and sun-dried tomatoes to the skillet. Stir to combine, then add the shrimp.
- Cook the shrimp for about 5 minutes until they start to create a “C” shape.
- Add the spinach, basil, and bacon bits. Stir to combine.
- Finally, add the drained al dente pasta and toss to combine with the sauce.
- Top with additional basil and salt and pepper, to taste.
Steak and Eggs Hash
Quick and easy to make, this classic combination of juicy steak, hearty potato hash, and a sunny-side-up egg is the best way to start your day.
by Alexa Santos
Get the Steak & Eggs Hash recipe!
Steak and Eggs Hash
This classic combination of juicy steak, hearty potato hash, and a sunny-side-up egg is the best way to start your day.
Servings: 2 servings
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 russet potato, cut into 1/2-inch cubes
- 4 teaspoons kosher salt, divided, plus more as needed
- 3 teaspoons black pepper, divided
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 Omaha Steaks Boneless New York Strip Steaks
- 8 oz. asparagus, washed and cut into small pieces
- cooking spray
- 4 eggs
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- chives, finely chopped, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pan over medium high. Add the potatoes and cook, stirring occasionally, until almost tender (about 15 minutes). Add the onion and asparagus and season with 2 teaspoons kosher salt, one teaspoon of black pepper, the cayenne pepper, paprika, and garlic powder. Cook, stirring occasionally, until potatoes are browned and very tender, and the onion and asparagus are tender. Remove from heat and set aside.
- Pat the Omaha Steaks Boneless New York Strips dry with a paper towel and season both sides with the remaining 2 teaspoons of salt and remaining one teaspoon of black pepper.
- Heat remaining olive oil in a large cast iron skillet over medium-high heat. Sear the steaks for 3-5 minutes per side for medium-rare doneness, or until your desired doneness is reached. Remove from heat and let rest for 10 minutes, then cut into thin slices.
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