30+ Easy Italian Beef Cheek Recipes for Every Meal

Beef cheeks, often considered a hidden gem in the world of meats, are making a big splash in the culinary world, particularly in Italian cuisine.

These tender, flavorful cuts of meat offer a depth of taste that is perfect for long, slow cooking methods, allowing them to absorb all the rich, savory flavors of the ingredients they’re paired with.

Whether braised, stewed, or slow-cooked, Italian beef cheek recipes are a must-try for anyone looking to elevate their cooking game.

In this article, we’ll explore over 30 irresistible Italian beef cheek recipes that range from comforting stews to sophisticated roasts.

Each recipe highlights the unique flavor of the beef cheeks and incorporates traditional Italian ingredients like garlic, tomatoes, red wine, and aromatic herbs.

Whether you’re an experienced chef or a home cook looking to try something new, these recipes are sure to impress and inspire your next meal.

30+ Easy Italian Beef Cheek Recipes for Every Meal

Italian beef cheek recipes offer an unforgettable dining experience with their rich textures and robust flavors.

From classic family-style dishes to modern interpretations, there’s a recipe for every occasion.

Slow-cooked to perfection, beef cheeks have the ability to transform simple ingredients into something extraordinary.

By exploring these 30+ recipes, you’ll not only discover new ways to enjoy this underrated cut of meat but also connect with the heart and soul of Italian cooking.

So, roll up your sleeves, grab some beef cheeks, and get ready to savor the incredible flavors of Italy right in your own kitchen.

Slow-Cooked Italian Beef Cheeks with Garlic and Herbs

This dish combines tender beef cheeks with a rich blend of Italian herbs and garlic. Slowly cooked until the meat becomes melt-in-your-mouth tender, it’s perfect for a low-carb, keto-friendly lunch. The dish offers a robust flavor profile, making it a satisfying meal without the added carbs.

Ingredients

• 2 pounds beef cheeks
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 cup beef broth (low-sodium)
• 1/2 cup dry red wine
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the beef cheeks with salt and pepper. Sear each side of the beef cheeks until browned (about 3-4 minutes per side).
2. Transfer the beef cheeks to a slow cooker. Add garlic, rosemary, thyme, red wine, and beef broth to the slow cooker.
3. Cover and cook on low for 6-8 hours or until the beef cheeks are fork-tender.
4. Once cooked, remove the beef cheeks and let them rest for a few minutes before slicing.
5. Pour the cooking juices over the meat and garnish with fresh parsley before serving.

This slow-cooked Italian beef cheek recipe is a wonderful way to enjoy a keto-friendly meal packed with flavor. The slow-cooking process ensures the beef becomes incredibly tender, while the herbs and garlic create a fragrant, savory base. Paired with a side of low-carb vegetables, it makes a satisfying, hearty lunch option for anyone on a keto or low-carb diet.

Italian Beef Cheek Stew with Zucchini and Tomatoes

This comforting Italian beef cheek stew is brimming with fresh zucchini, tomatoes, and tender beef cheeks. It’s a nourishing, low-carb dish that brings the essence of Mediterranean cuisine into your lunch, perfect for those seeking a keto-friendly meal. The combination of rich beef flavors and the sweetness of tomatoes creates a balance that will leave you wanting more.

Ingredients

• 2 pounds beef cheeks, cut into chunks
• 2 zucchinis, sliced
• 2 tomatoes, chopped
• 1 large onion, diced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon oregano
• 1/2 cup beef broth (low-sodium)
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add beef cheek chunks and brown on all sides.
2. Remove beef cheeks and set aside. In the same pot, sauté onions and garlic until softened, about 4 minutes.
3. Add the zucchini, tomatoes, and oregano. Stir well and cook for another 5 minutes.
4. Return the beef cheeks to the pot and pour in the beef broth. Stir to combine and bring to a simmer.
5. Cover the pot and let the stew simmer for 2-3 hours until the beef cheeks are tender.
6. Season with salt and pepper to taste, then serve hot.

This Italian beef cheek stew with zucchini and tomatoes is a flavorful and filling low-carb option that brings together the best of Mediterranean ingredients. The slow cooking method enhances the tenderness of the beef, while the zucchini and tomatoes provide a healthy, low-carb addition to the dish. This stew makes for a satisfying keto lunch that will keep you full without compromising on flavor.

Italian Beef Cheek Ragu with Shirataki Noodles

A rich and savory beef cheek ragu served over Shirataki noodles, this dish combines the heartiness of Italian beef cheeks with the lightness of a keto-friendly pasta alternative. It’s a perfect choice for a low-carb lunch, offering a satisfying, flavorful sauce that pairs beautifully with the noodles.

Ingredients

• 2 pounds beef cheeks, trimmed and cut into pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup crushed tomatoes (no sugar added)
• 1/2 cup red wine
• 1 tablespoon basil, dried
• 1 tablespoon oregano, dried
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 packages Shirataki noodles (or another keto pasta substitute)

Instructions

1. Heat olive oil in a large pan over medium heat. Brown the beef cheek pieces on all sides, then remove and set aside.
2. In the same pan, sauté onion and garlic until softened. Add the red wine and let it reduce by half.
3. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Return the beef cheeks to the pan and cover. Let the mixture simmer on low for 3-4 hours, or until the beef is tender.
4. Once the beef is cooked, stir in the heavy cream to add richness and creaminess to the sauce.
5. Prepare the Shirataki noodles according to the package instructions.
6. Serve the beef cheek ragu over the Shirataki noodles, and enjoy!

his Italian beef cheek ragu with Shirataki noodles is a luxurious and keto-friendly lunch option. The rich, savory sauce perfectly complements the tender beef cheeks, while the Shirataki noodles offer a guilt-free, low-carb pasta alternative. It’s a great way to enjoy a hearty, satisfying meal that keeps you on track with your keto diet, making lunch both delicious and nourishing.

Italian Beef Cheeks with Lemon and Rosemary

This zesty Italian beef cheek recipe highlights the vibrant flavors of lemon and rosemary. The slow-cooked beef cheeks absorb the citrusy freshness of lemon while the rosemary infuses a deep, aromatic flavor. This dish is perfect for a low-carb, keto-friendly lunch, offering a refreshing and rich combination that’s full of taste without the carbs.

Ingredients

• 2 pounds beef cheeks
• 2 lemons, juiced and zested
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 cup beef broth (low-sodium)
• Salt and pepper, to taste
• Fresh rosemary sprigs for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the beef cheeks with salt and pepper, then sear them on all sides until browned.
2. Transfer the beef cheeks to a slow cooker. Add minced garlic, lemon zest, lemon juice, rosemary, and beef broth to the slow cooker.
3. Cover and cook on low for 6-8 hours, or until the beef cheeks are tender.
4. Once cooked, remove the beef cheeks and let them rest for a few minutes before slicing.
5. Pour the cooking juices over the meat and garnish with fresh rosemary sprigs. Serve immediately.

The combination of lemon and rosemary in this recipe elevates the richness of the beef cheeks, creating a beautifully balanced dish. The slow cooking ensures that the beef is tender and full of flavor, while the citrus adds a refreshing twist. This Italian-inspired meal is perfect for those on a keto diet, providing a fresh yet hearty option for lunch that is both satisfying and low in carbs.

Italian Beef Cheeks with Spinach and Ricotta Stuffing

This unique recipe takes beef cheeks and transforms them into a delightful stuffed dish, featuring spinach and ricotta cheese. The savory stuffing complements the richness of the beef, and the dish is perfect for a keto-friendly lunch. It’s an innovative way to enjoy beef cheeks while sticking to your low-carb goals.

Ingredients

• 2 pounds beef cheeks
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon garlic, minced
• 2 tablespoons olive oil
• 1/4 cup beef broth (low-sodium)
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Remove from heat and stir in ricotta and Parmesan cheese. Season with salt and pepper.
3. Slice the beef cheeks in half, creating pockets for the stuffing. Stuff each beef cheek with the spinach and ricotta mixture.
4. Place the stuffed beef cheeks in a baking dish and pour the beef broth over them. Cover with foil and bake for 2 hours, or until the beef cheeks are tender.
5. Remove from the oven, garnish with fresh basil, and serve immediately.

spinach and ricotta stuffing inside the beef cheeks makes for a flavorful, low-carb dish that’s both satisfying and filling. The cheese provides a creamy contrast to the tender beef, while the spinach adds freshness. This recipe is a great keto lunch option that combines the richness of beef with the lightness of fresh greens and cheese, making it an indulgent yet healthy meal.

Italian Beef Cheek and Cauliflower Gratin

This Italian beef cheek and cauliflower gratin is a keto-friendly alternative to traditional comfort foods, combining the tenderness of slow-cooked beef cheeks with the creamy richness of cauliflower. The gratin is a perfect low-carb lunch option, with melted cheese and savory beef creating a satisfying, hearty meal that feels indulgent but stays true to your keto goals.

Ingredients

• 2 pounds beef cheeks
• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon thyme, dried
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat. Season the beef cheeks with salt and pepper, then sear on all sides until browned.
3. Transfer the beef cheeks to a slow cooker and cook on low for 6-8 hours or until tender.
4. While the beef is cooking, steam the cauliflower florets until tender, about 10 minutes. Drain well.
5. In a large baking dish, layer the cauliflower, then pour heavy cream over the top. Sprinkle with mozzarella and Parmesan cheeses, garlic, and thyme.
6. Once the beef cheeks are tender, slice them and layer them on top of the cauliflower mixture.
7. Bake for 15-20 minutes, or until the cheese is golden and bubbly.
8. Garnish with fresh parsley before serving.

This Italian beef cheek and cauliflower gratin is a perfect keto lunch that blends the richness of slow-cooked beef with the creamy texture of cauliflower. The combination of melted cheese and tender beef makes this dish feel like an indulgence, while still being low in carbs. It’s a comforting, flavorful meal that’s sure to keep you satisfied while sticking to your keto diet.

Italian Beef Cheeks with Capers and Olive Tapenade

This recipe pairs Italian beef cheeks with the tangy brightness of capers and a rich olive tapenade. The bold flavors of olives, capers, and garlic make the dish vibrant and savory, while the slow-cooked beef cheeks provide a hearty base. A perfect keto lunch that blends Mediterranean flavors with tender, melt-in-your-mouth beef.

Ingredients

• 2 pounds beef cheeks
• 1/2 cup green olives, pitted
• 1/4 cup capers, drained
• 1/4 cup Kalamata olives, pitted
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup beef broth (low-sodium)
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season the beef cheeks with salt and pepper, then brown them on all sides.
2. Transfer the beef cheeks to a slow cooker and pour in the beef broth. Add garlic, olives, capers, and lemon juice.
3. Cover and cook on low for 6-8 hours, or until the beef cheeks are tender and flavorful.
4. Once cooked, remove the beef cheeks and let them rest before slicing.
5. Spoon the olive tapenade over the sliced beef cheeks and garnish with fresh parsley. Serve immediately.

This Italian beef cheek recipe with capers and olive tapenade delivers bold, zesty flavors that complement the tender beef. The olives and capers add a Mediterranean touch that is both tangy and savory, while the slow-cooked beef becomes incredibly tender and rich. It’s a flavorful, keto-friendly lunch that’s perfect for those who enjoy bold, Mediterranean-inspired meals.

Italian Braised Beef Cheeks with Mushrooms and Red Wine

This Italian braised beef cheek recipe is enriched with mushrooms and red wine, creating a savory and deep flavor profile. The mushrooms absorb the wine’s complexity while the beef cheeks become fall-apart tender from slow braising. A perfect keto lunch option that combines the earthy richness of mushrooms with the heartiness of beef.

Ingredients

• 2 pounds beef cheeks
• 2 cups mushrooms, sliced
• 1 cup dry red wine
• 1 cup beef broth (low-sodium)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (163°C).
2. Heat olive oil in a large oven-safe pot over medium-high heat. Season the beef cheeks with salt and pepper, then sear on all sides until browned.
3. Remove the beef cheeks and set them aside. In the same pot, sauté the onion, garlic, and mushrooms until softened, about 5 minutes.
4. Deglaze the pot with red wine, scraping up any browned bits. Add beef broth and fresh thyme, then return the beef cheeks to the pot.
5. Cover the pot and braise in the oven for 3-4 hours, or until the beef is fork-tender.
6. Remove the beef cheeks and let them rest. Serve the beef with the mushroom-wine sauce, garnished with fresh parsley.

The combination of red wine, mushrooms, and thyme in this braised beef cheek recipe creates a rich, complex sauce that pairs perfectly with the tender beef. The slow braising process ensures the beef becomes incredibly soft, while the mushrooms add an earthy depth to the dish. This keto-friendly meal is not only filling but full of flavor, making it an ideal option for a satisfying lunch.

Italian Beef Cheeks with Roasted Bell Peppers and Balsamic Vinegar

This recipe combines the tenderness of Italian beef cheeks with the sweetness of roasted bell peppers and the tanginess of balsamic vinegar. The slow-cooked beef takes on the sweet and sour flavors, creating a balance of savory, tangy, and sweet. A perfect low-carb, keto-friendly lunch option for those who enjoy a combination of robust flavors.

Ingredients

• 2 pounds beef cheeks
• 3 bell peppers (red, yellow, and green), roasted and sliced
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth (low-sodium)
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Roast the bell peppers by placing them directly on the oven rack and cooking for 20-25 minutes until the skin is blackened. Let them cool, then peel and slice.
2. Heat olive oil in a skillet over medium-high heat. Season the beef cheeks with salt and pepper, then brown them on all sides.
3. Transfer the beef cheeks to a slow cooker and add garlic, onion, roasted bell peppers, and beef broth. Drizzle balsamic vinegar over the top.
4. Cover and cook on low for 6-8 hours, or until the beef is tender.
5. Once cooked, remove the beef cheeks and let them rest before slicing. Spoon the roasted bell pepper mixture over the sliced beef cheeks and garnish with fresh basil.

The sweetness of roasted bell peppers combined with the tanginess of balsamic vinegar makes this beef cheek recipe a delightful, low-carb dish. The slow-cooked beef becomes tender and rich, while the peppers and vinegar provide a lively contrast. This keto-friendly lunch option is a delicious way to enjoy a flavorful, Mediterranean-inspired meal that’s light but satisfying.

Italian Beef Cheeks with Prosciutto and Sage

This Italian-inspired recipe features beef cheeks wrapped in prosciutto and infused with the earthy flavor of fresh sage. The combination of the crispy prosciutto and the tender beef makes this dish an indulgent yet keto-friendly lunch. The sage adds a fragrant touch, making it a perfect meal for those seeking both richness and aromatic depth in a low-carb meal.

Ingredients

• 2 pounds beef cheeks
• 8 slices prosciutto
• 10 fresh sage leaves
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 1 cup beef broth (low-sodium)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh sage leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the beef cheeks with salt and pepper. Place a sage leaf on each beef cheek and wrap each one in a slice of prosciutto.
3. Heat olive oil in a large skillet over medium-high heat. Brown the prosciutto-wrapped beef cheeks on all sides, about 3-4 minutes per side.
4. Remove the beef cheeks and transfer them to an oven-safe dish. Pour the white wine and beef broth into the skillet, scraping up any brown bits. Add the garlic and stir well.
5. Pour the wine and broth mixture over the beef cheeks and cover with foil. Bake in the oven for 2-3 hours, or until the beef is tender.
6. Remove from the oven, garnish with fresh sage leaves, and serve immediately.

The prosciutto adds a crispy and savory element to the slow-cooked beef cheeks, while the sage infuses the meat with its aromatic flavor. This dish is a perfect low-carb, keto-friendly lunch option that balances richness with freshness. The slow braising ensures the beef cheeks are tender and flavorful, while the prosciutto brings a touch of elegance to the meal.

Italian Beef Cheeks with Tomato and Basil Sauce

This recipe pairs Italian beef cheeks with a simple but flavorful tomato and basil sauce. The tangy sweetness of tomatoes combined with the freshness of basil creates a vibrant and rich sauce that complements the tender beef cheeks perfectly. A great keto-friendly lunch option, it’s a hearty yet light dish, ideal for anyone looking to stay on track with their low-carb diet.

Ingredients

• 2 pounds beef cheeks
• 2 cups crushed tomatoes (no sugar added)
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the beef cheeks with salt and pepper, then brown them on all sides.
2. Remove the beef cheeks and set them aside. In the same skillet, sauté garlic until fragrant. Add the crushed tomatoes, red pepper flakes (if using), and season with salt and pepper.
3. Return the beef cheeks to the skillet, cover, and simmer for 2-3 hours on low heat, or until the beef is tender.
4. Stir in the fresh basil and cook for another 5 minutes.
5. Serve the beef cheeks with the tomato-basil sauce and garnish with additional basil leaves.

combination of tomato and basil creates a fresh and vibrant sauce that enhances the natural richness of the beef cheeks. The slow simmering ensures the beef becomes melt-in-your-mouth tender, and the basil adds a fragrant lift to the dish. This keto-friendly recipe is perfect for a light yet satisfying lunch that is full of flavor without the carbs.

Italian Beef Cheeks with Cabbage and Caramelized Onions

This Italian beef cheek recipe features the hearty flavors of slow-cooked beef paired with caramelized onions and sautéed cabbage. The cabbage adds a slight crunch, and the sweetness of the onions complements the rich flavor of the beef. This low-carb, keto-friendly lunch offers a satisfying and nourishing meal full of savory goodness.

Ingredients

• 2 pounds beef cheeks
• 1 medium cabbage, shredded
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 cup beef broth (low-sodium)
• 2 tablespoons apple cider vinegar
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef cheeks with salt and pepper, then brown on all sides.
2. Remove the beef cheeks and transfer them to a slow cooker. Add the beef broth, cover, and cook on low for 6-8 hours until the beef is tender.
3. While the beef cooks, heat the remaining olive oil in a large pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes.
4. In a separate pan, sauté the shredded cabbage in a little olive oil for 5-7 minutes until softened.
5. Once the beef is cooked, remove it from the slow cooker and slice.
6. Serve the beef cheeks with the caramelized onions and sautéed cabbage. Drizzle with apple cider vinegar and garnish with fresh thyme.

This Italian beef cheek recipe with cabbage and caramelized onions is a hearty, flavorful dish that brings together tender beef and sweet onions. The cabbage provides a crunchy texture that contrasts nicely with the tender beef. It’s an excellent low-carb, keto-friendly lunch option that is both filling and delicious, making it the perfect comfort meal without the carbs.

Italian Beef Cheeks with Garlic and Herb Butter

This dish features Italian beef cheeks cooked slowly until tender, topped with a rich garlic and herb butter. The butter adds a luxurious finishing touch to the dish, elevating the natural flavors of the beef. It’s a simple yet indulgent keto-friendly lunch that’s both satisfying and full of flavor, without the carbs.

Ingredients

• 2 pounds beef cheeks
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup beef broth (low-sodium)

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the beef cheeks with salt and pepper, then heat a skillet over medium-high heat with a little oil. Brown the beef cheeks on all sides.
3. Transfer the beef cheeks to an oven-safe dish. Add the beef broth and cover with foil. Braise the beef in the oven for 2-3 hours, or until tender.
4. While the beef is cooking, prepare the garlic and herb butter by combining softened butter, minced garlic, chopped parsley, rosemary, thyme, salt, and pepper in a bowl.
5. Once the beef cheeks are tender, remove them from the oven and let them rest. Top each beef cheek with a generous amount of garlic and herb butter.
6. Serve immediately, letting the butter melt into the beef before enjoying.

The garlic and herb butter adds an extra layer of richness to this simple yet elegant dish. The slow-cooked beef cheeks are infused with the flavorful broth, and the herb butter creates a creamy contrast that complements the beef’s tenderness. This keto-friendly lunch is a perfect balance of indulgence and simplicity, delivering maximum flavor with minimal carbs.

Italian Beef Cheeks with Zucchini and Pesto

This Italian-inspired recipe pairs slow-cooked beef cheeks with sautéed zucchini and a vibrant homemade pesto sauce. The zucchini provides a light, crunchy contrast to the tender beef, while the pesto adds fresh, aromatic flavors. It’s a colorful and delicious keto-friendly lunch that’s low in carbs but rich in taste.

Ingredients

• 2 pounds beef cheeks
• 2 zucchinis, sliced
• 1/2 cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 cup beef broth (low-sodium)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the beef cheeks with salt and pepper, then brown them on all sides.
2. Transfer the beef cheeks to a slow cooker. Add the beef broth and cook on low for 6-8 hours, or until the beef is tender and easily shreds.
3. In the same skillet, sauté the zucchini slices for 5-7 minutes, or until tender. Season with salt and pepper.
4. Once the beef cheeks are cooked, shred them using two forks.
5. Toss the shredded beef with sautéed zucchini and pesto sauce.
6. Serve the dish garnished with fresh basil leaves for a pop of color.

The combination of tender beef cheeks, zucchini, and pesto creates a fresh yet hearty meal that’s both satisfying and keto-friendly. The zucchini adds a light crunch, while the pesto offers a burst of flavor. This recipe is perfect for a quick, nutritious lunch that is low in carbs but packed with vibrant flavors.

Italian Beef Cheeks with Eggplant and Parmesan

This delicious Italian beef cheek recipe pairs slow-cooked beef with roasted eggplant and a generous sprinkle of Parmesan cheese. The eggplant’s rich, earthy flavor complements the beef’s tenderness, while the Parmesan adds a salty, savory finish. A low-carb, keto-friendly lunch that combines the best of Italian cuisine with a focus on fresh ingredients.

Ingredients

• 2 pounds beef cheeks
• 1 medium eggplant, sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 cup beef broth (low-sodium)
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the beef cheeks with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the beef cheeks on all sides.
3. Transfer the beef cheeks to a slow cooker, add the beef broth, and cook on low for 6-8 hours until the beef is tender.
4. While the beef is cooking, arrange the eggplant slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until golden and tender.
5. Once the beef is cooked, remove it from the slow cooker and shred with two forks.
6. Layer the shredded beef on a plate with the roasted eggplant, then top with grated Parmesan cheese.
7. Garnish with fresh basil leaves and serve immediately.

The combination of tender beef cheeks, roasted eggplant, and melted Parmesan cheese creates a rich and savory dish that feels indulgent while remaining keto-friendly. The eggplant adds a deep, earthy flavor that complements the beef, while the Parmesan brings a salty contrast to the dish. This low-carb recipe is a perfect keto lunch, offering a hearty meal with robust flavors.

Note: More recipes are coming soon