2022 State Beef Cook-off Winners
Tailgate
Football game day
UCWA 2022 State Beef Cook-Off Recipes
1st Place
Tailgating Nachos
By Steve Mitchell
Ingredients:
1 pound Ground Beef
1 pkt taco seasoning
Canned Chili
Shredded Mexican Blend Cheese
Chopped Onions
Chopped Tomato
Chopped Black Olives
Sour Cream
Guacamole
Nachos Chips
Instructions:
Prepare ground beef as directed on the taco seasoning package
Line a pie pan with aluminum
Place a large aluminum can-both sides open onto the aluminum foil
Place a layer of chips in the can
Top the chips with a layer each of cooked ground beef, chili, onions and olives.
Top the layer with cheese
Add another layer of chips and repeat layering process
Bake in oven at 375* about 10 mins
(Note: This recipe is perfect for tailgating as it can be cooked in the oven, on a grill, in a smoker, or even around a camp fire).
Remove the Nachos and top with Sour cream, tomatoes, and guacamole
Slowly remove the can from the nachos, creating a fun visual presentation.
Enjoy
Tailgating Nachos
By Steve Mitchell
Ingredients:
1 pound Ground Beef
1 pkt taco seasoning
Canned Chili
Shredded Mexican Blend Cheese
Chopped Onions
Chopped Tomato
Chopped Black Olives
Sour Cream
Guacamole
Nachos Chips
Instructions:
Prepare ground beef as directed on the taco seasoning package
Line a pie pan with aluminum
Place a large aluminum can-both sides open onto the aluminum foil
Place a layer of chips in the can
Top the chips with a layer each of cooked ground beef, chili, onions and olives.
Top the layer with cheese
Add another layer of chips and repeat layering process
Bake in oven at 375* about 10 mins
(Note: This recipe is perfect for tailgating as it can be cooked in the oven, on a grill, in a smoker, or even around a camp fire).
Remove the Nachos and top with Sour cream, tomatoes, and guacamole
Slowly remove the can from the nachos, creating a fun visual presentation.
Enjoy
2nd Place
Shaved Beef Chimichangas
By Taylor Payne
Ingredients:
Large Flour Tortillas
Sauteed Yellow Onions and Poblano Peppers
Beef Shaved Steak, or finely cut steak (Ribeye is best but any steak will do. Cut less tender cuts finer for a better and more tender eating experience) (I have used the pack of shaved beef from Smith’s)
Fajita Seasoning
Topped with Queso Blanco with a hint of Jalapenos
Cheese Dip Recipe:
American Cheese
Mozzarella Cheese
Evaporated Milk
Cornstarch
Jalapenos
Salt
Directions:
Finely chop the Yellow Onion and Poblano Peppers and prepare them to be sauteed. Use frying pan and sauté the onion and peppers, and them set them aside for later. Briefly pan fry the shaved or finely cut steak and lightly season with Fajita seasoning. Set the cooked beef aside for later. Prepare a deep-frying pan with hot oil. Heat the oil to about 350 degrees to cook the incoming chimichangas. Begin prepping the Queso cheese. Heat the Evaporated milk and Cornstarch together while constantly stirring until dissolved. Add in the American Cheese and Mozzarella Cheese until they are melted. Add in the finely chopped jalapenos. More for heat or less for taste. Keep the queso warm and ready for drizzling.
Take a flour tortilla and lay it out flat. Take a couple of spoonful’s of prepared beef and place it in the middle of the tortillas in a rectangle type shape. Next, put in spoonful’s of sauteed onions and peppers on top of the beef. Fold the tortilla up like a small envelope and pin it together with a toothpick to keep it from falling apart while cooking and plating. Place the uncooked chimichangas into the oil and fry it evenly to a golden-brown color. Drain the excess oil from cooking and place it on a plate or platter. Drizzle queso cheese on top of the chimichanga and garnish if desired and enjoy.
Shaved Beef Chimichangas
By Taylor Payne
Ingredients:
Large Flour Tortillas
Sauteed Yellow Onions and Poblano Peppers
Beef Shaved Steak, or finely cut steak (Ribeye is best but any steak will do. Cut less tender cuts finer for a better and more tender eating experience) (I have used the pack of shaved beef from Smith’s)
Fajita Seasoning
Topped with Queso Blanco with a hint of Jalapenos
Cheese Dip Recipe:
American Cheese
Mozzarella Cheese
Evaporated Milk
Cornstarch
Jalapenos
Salt
Directions:
Finely chop the Yellow Onion and Poblano Peppers and prepare them to be sauteed. Use frying pan and sauté the onion and peppers, and them set them aside for later. Briefly pan fry the shaved or finely cut steak and lightly season with Fajita seasoning. Set the cooked beef aside for later. Prepare a deep-frying pan with hot oil. Heat the oil to about 350 degrees to cook the incoming chimichangas. Begin prepping the Queso cheese. Heat the Evaporated milk and Cornstarch together while constantly stirring until dissolved. Add in the American Cheese and Mozzarella Cheese until they are melted. Add in the finely chopped jalapenos. More for heat or less for taste. Keep the queso warm and ready for drizzling.
Take a flour tortilla and lay it out flat. Take a couple of spoonful’s of prepared beef and place it in the middle of the tortillas in a rectangle type shape. Next, put in spoonful’s of sauteed onions and peppers on top of the beef. Fold the tortilla up like a small envelope and pin it together with a toothpick to keep it from falling apart while cooking and plating. Place the uncooked chimichangas into the oil and fry it evenly to a golden-brown color. Drain the excess oil from cooking and place it on a plate or platter. Drizzle queso cheese on top of the chimichanga and garnish if desired and enjoy.
3rd Place
Utah Raptor Eggs
By: Anna Maria Freeman
Ingredients:
6 Med. Sized Jalapeno peppers. Tops cut off and seeds remove
2 pounds Beef (shaved and ground)
12 slices of bacon
8 oz ricotta cheese
4 oz mozzarella cheese
1 egg
Italian seasoning
Parmesan cheese
Bread crumbs
BBQ sauce
Instructions:
Peppers stuffing:
-Mix 4 oz ricotta cheese and all of the mozzarella cheese
-Season with Italian seasoning, salt and pepper
-Stuff cleaned peppers with the cheese stuffing
Hamburger Coating:
-Season ground beef with Italian seasoning
-In a separate bowl, mix 4 oz of ricotta cheese with bread crumbs
-Add egg and parmesan cheese to the mix until just combined
-Create a patty with the meat mixture and wrap around stuffed peppers
Finishing the Raptor Eggs:
-Wrap shaved beef around the meat wrapped peppers
-Wrap eggs in bacon
-Bake in the oven at 425 for 10 minutes
-Brush BBQ sauce over the Raptor eggs
-Continue baking for 5-10 minutes (until bacon is crispy)
Utah Raptor Eggs
By: Anna Maria Freeman
Ingredients:
6 Med. Sized Jalapeno peppers. Tops cut off and seeds remove
2 pounds Beef (shaved and ground)
12 slices of bacon
8 oz ricotta cheese
4 oz mozzarella cheese
1 egg
Italian seasoning
Parmesan cheese
Bread crumbs
BBQ sauce
Instructions:
Peppers stuffing:
-Mix 4 oz ricotta cheese and all of the mozzarella cheese
-Season with Italian seasoning, salt and pepper
-Stuff cleaned peppers with the cheese stuffing
Hamburger Coating:
-Season ground beef with Italian seasoning
-In a separate bowl, mix 4 oz of ricotta cheese with bread crumbs
-Add egg and parmesan cheese to the mix until just combined
-Create a patty with the meat mixture and wrap around stuffed peppers
Finishing the Raptor Eggs:
-Wrap shaved beef around the meat wrapped peppers
-Wrap eggs in bacon
-Bake in the oven at 425 for 10 minutes
-Brush BBQ sauce over the Raptor eggs
-Continue baking for 5-10 minutes (until bacon is crispy)
4th Place
Philly Cheesesteak Soup-in-a-mug
By: Carol Bartholomew
Ingredients:
1 ½ lbs. top sirloin steak, thinly sliced
4 Tbsp. olive oil, divided
1 onion diced
1 ½ cups mushrooms, sliced
1 green pepper, seeded and diced
1/3 cup flour
4 cups beef broth
1 Tbsp. Worcestershire sauce
1 cup half and half cream
16 oz. provolone cheese, shredded
Salt and pepper to taste
Directions:
Philly Cheesesteak Soup-in-a-mug
By: Carol Bartholomew
Ingredients:
1 ½ lbs. top sirloin steak, thinly sliced
4 Tbsp. olive oil, divided
1 onion diced
1 ½ cups mushrooms, sliced
1 green pepper, seeded and diced
1/3 cup flour
4 cups beef broth
1 Tbsp. Worcestershire sauce
1 cup half and half cream
16 oz. provolone cheese, shredded
Salt and pepper to taste
Directions:
- Place steak in freezer for about 15 minutes before slicing; this will help to create very thin slices
- In large skillet over medium heat, add 2 Tbsp. olive oil and cook onions, mushrooms, and green pepper for about 2 minutes, stirring, until vegetable are tender. Stir in flour an cook for 1 minute more.
- Add beef broth, a little at a time, stirring until smooth after each addition. Stir in Worcestershire sauce and cream; simmer for 5 minutes. Remove from heat and allow to cook slightly; stir in cheese until melted.
- Meanwhile, thinly slice steak. In separate large skillet heat 2 tablespoons olive oil over medium-high heat and add beef; cook, stirring, seasoned with salt and pepper, just until slightly browned.
- Add cooked steak to soup. Serve very warm in individual mugs.
5th Place
Salt City Holy War Sliders
By: Linda Hopkins
Ingredients:
1 lb. 80/20 ground beef or a steak
8 soft rolls (king’s Hawaiian rolls are my favorite)
1 onion – sliced
½ red an ½ green bell peppers – sliced
3 oz blue cheese or holy (aka Swiss) cheese
3 oz Pepper Jack cheese
4 tablespoons butter melted
8 Tablespoons Dijonnaise or mayonnaise and spicy mustard combined Dijonnaise or a combination of mayonnaise and spicy mustard.
2 Tablespoons of Pepperlane Sweet Heat jelly (Yes, I’m addicted to this product)
2-4 oz Pastrami- sliced thin
Directions:
Heat pan/grill to medium about 350 degrees. If cooking indoors, also heat the oven to 350. While the pan/grill and oven are heating, remove 8 rolls from the packaging in one piece. With a serrated knife cut crosswise through all the rolls at once, to divide the top half from the bottom (keeping the sides of the rolls intact). Place both halves cut side up on a sheet tray and spread with Dijonnaise or mayonnaise and spicy mustard. Place top and bottom of the rolls back together, put in a foil pan or foil pouch spread top with 2 tablespoons of melted butter cover/seal and put into oven or on the less hot area of the grill.
Add 2 tablespoons of oil to a pan and heat to 350. Once oil is shimmering add the sliced onion and bell peppers. Sauté for 3-5 minutes.
While vegetables are sauteing form ground beef into 8-2 oz balls (about the size of a golf ball). When softened, remove vegetables from the pan and put into a covered bowl to keep warm.
Turn heat on pan up to medium/hot, about 375. Place meatballs into the hot pan and flatten them to about ½ inch thick. Poke about 3-4 holes in each patty with a chopstick or skewer. Sear both sides, cooking about 4-6 minutes until meat reaches a temperature of at least 160 degrees.
When the patties are just almost finished add pastrami and vegetables to the pan and baste patties with warmed Peperlane jelly. Remove from heat.
If using a steak, cook about 3-4 minutes on each side to an internal temperature of at least 145 degrees. Move to a plate and baste with warmed Pepperlane jelly. Cover and let rest for at least 10 minutes then thinly slice. Put pastrami, onions and peppers into the pan to warm them while the steak is resting.
Take rolls out of the oven and remove the top section of the rolls. Place a parry or sliced steak, on each roll bottom. Top 4 of the patties with Blue, or Swiss cheese, pastrami, onions and green bell peppers (BYU) and the other 4 patties with the remaining pastrami, Pepper Jack cheese, onions and red bell peppers (U of U).
Sliders can be served immediately or kept warm in the oven or on the grill in the covered pan.
Salt City Holy War Sliders
By: Linda Hopkins
Ingredients:
1 lb. 80/20 ground beef or a steak
8 soft rolls (king’s Hawaiian rolls are my favorite)
1 onion – sliced
½ red an ½ green bell peppers – sliced
3 oz blue cheese or holy (aka Swiss) cheese
3 oz Pepper Jack cheese
4 tablespoons butter melted
8 Tablespoons Dijonnaise or mayonnaise and spicy mustard combined Dijonnaise or a combination of mayonnaise and spicy mustard.
2 Tablespoons of Pepperlane Sweet Heat jelly (Yes, I’m addicted to this product)
2-4 oz Pastrami- sliced thin
Directions:
Heat pan/grill to medium about 350 degrees. If cooking indoors, also heat the oven to 350. While the pan/grill and oven are heating, remove 8 rolls from the packaging in one piece. With a serrated knife cut crosswise through all the rolls at once, to divide the top half from the bottom (keeping the sides of the rolls intact). Place both halves cut side up on a sheet tray and spread with Dijonnaise or mayonnaise and spicy mustard. Place top and bottom of the rolls back together, put in a foil pan or foil pouch spread top with 2 tablespoons of melted butter cover/seal and put into oven or on the less hot area of the grill.
Add 2 tablespoons of oil to a pan and heat to 350. Once oil is shimmering add the sliced onion and bell peppers. Sauté for 3-5 minutes.
While vegetables are sauteing form ground beef into 8-2 oz balls (about the size of a golf ball). When softened, remove vegetables from the pan and put into a covered bowl to keep warm.
Turn heat on pan up to medium/hot, about 375. Place meatballs into the hot pan and flatten them to about ½ inch thick. Poke about 3-4 holes in each patty with a chopstick or skewer. Sear both sides, cooking about 4-6 minutes until meat reaches a temperature of at least 160 degrees.
When the patties are just almost finished add pastrami and vegetables to the pan and baste patties with warmed Peperlane jelly. Remove from heat.
If using a steak, cook about 3-4 minutes on each side to an internal temperature of at least 145 degrees. Move to a plate and baste with warmed Pepperlane jelly. Cover and let rest for at least 10 minutes then thinly slice. Put pastrami, onions and peppers into the pan to warm them while the steak is resting.
Take rolls out of the oven and remove the top section of the rolls. Place a parry or sliced steak, on each roll bottom. Top 4 of the patties with Blue, or Swiss cheese, pastrami, onions and green bell peppers (BYU) and the other 4 patties with the remaining pastrami, Pepper Jack cheese, onions and red bell peppers (U of U).
Sliders can be served immediately or kept warm in the oven or on the grill in the covered pan.


Coming Soon!
State Beef Cook-Off
Theme this year is Beef Italiano
Get your recipes to Nicki Wintch, our UCWA State Cook-off Chair by
August 31, 2015
[email protected]
Click here for 2015 official rules
State Beef Cook-Off
Theme this year is Beef Italiano
Get your recipes to Nicki Wintch, our UCWA State Cook-off Chair by
August 31, 2015
[email protected]
Click here for 2015 official rules
Utah State Beef Cook-Off

Official Rules for “Fall Favorites” 2014 Beef Cook-off
The Utah Cattle Women Association along with the Utah Beef Council is proud to partner with the Utah State Fair in presenting the 2014 beef cook-off. Beef is a smart way to provide your family with the essential elements of zinc, iron, and protein. The versatility of beef makes it a great choice of protein that you can prepare for breakfast, lunch, dinner, or snack time. Beef supplies a wonderful flavor that, when combined with other seasonings, will give you that great “umami” experience!
The Utah Cattle Women Association along with the Utah Beef Council is proud to partner with the Utah State Fair in presenting the 2014 beef cook-off. Beef is a smart way to provide your family with the essential elements of zinc, iron, and protein. The versatility of beef makes it a great choice of protein that you can prepare for breakfast, lunch, dinner, or snack time. Beef supplies a wonderful flavor that, when combined with other seasonings, will give you that great “umami” experience!