This is a one-skillet wonder that’s ready in about 30 minutes, making it the perfect option for busy weeknights or those days when you just don’t feel like spending hours in the kitchen. It’s got a creamy, flavorful sauce that’s made from scratch while still being quick and easy. Serve it over your choice of rice, noodles, or mashed potatoes.

For the traditional option, check out our recipe for Old Fashioned Beef Stroganoff.

Stroganoff is one of those classic comfort meals many of us grew up enjoying. Usually, it’s made with steak which is obviously more expensive than ground beef. And those boxed mixes that pair with hamburger? They’ve got nothing on this flavor and it’s ready in almost the same amount of time. Perfectly saucy and packed with flavorful ground beef, it pairs wonderfully with white rice or creamy mashed potatoes. Once you try homemade stroganoff, you’ll never look at the boxed version the same way again!

• White Rice: The instructions are written for long grain white rice. Use any brand you’d like. Brown rice can also be used as a substitute, just be sure to cook it according to the package directions.
• White Onion: Yellow onion also works. We slice ours for texture, but you can also dice to blend them in more with the sauce.
• Mushrooms: White button, crimini, or portobello mushrooms are great choices.
• Ground Beef: Opt for ground beef with at least 80/20 fat content or leaner to avoid excess grease. When draining, spoon out excess grease until there is only 2 tablespoons remaining, and omit the butter. Ground turkey or chicken can also be used.
• Butter: Either salted or unsalted butter works; if using unsalted, add a pinch of salt.
• All-Purpose Flour: Regular white flour is best for thickening the sauce—don’t skip this step! For a gluten-free option, use 2 tablespoons of cornstarch instead.
• Beef Broth: Use a low-sodium beef broth to control the salt level which controls the flavor.
• Worcestershire Sauce: Soy sauce with a tiny amount of vinegar can be used instead.
• Garlic Powder: Make sure to use garlic powder, not garlic salt.
• Sour Cream: You can also use plain Greek yogurt instead.
• Dijon Mustard: Optional, but it adds a mild tang that balances the richness of the sauce.

We recommend using 80/20 ground beef for this recipe. The extra fat enhances the flavor and provides just the right amount of juiciness to keep your ground beef from tasting dry.

If you prefer a leaner option, like 90/10, you may want to add a tablespoon of olive oil or butter during cooking to prevent the meat from drying out.

Ground turkey or chicken also works well for a lighter version, though the flavor will be milder. You could even use ground lamb or a mix of ground beef and pork for more flavor.

While the recipe is written for long grain white rice, you can absolutely use whatever you’d like. Brown rice is a nutritious substitute that works nicely with the creamy stroganoff sauce. Just be sure to follow the package instructions for cooking time, as it takes longer than white rice.

For a quicker alternative, you can even use instant rice. If you’re looking for a low-carb or grain-free option, cauliflower rice works well too.

Rice isn’t the only option for serving. Egg noodles are a traditional choice for stroganoff. To prepare, simply cook the noodles according to package instructions and toss them with a little butter before serving.

If you’re in the mood for comfort food, mashed potatoes are an excellent choice. Make your own homemade or use instant mashed potatoes for the easiest option.

We sneak in a layer of garlic butter to take your pizza to a whole new level of delicious! Skip the delivery and whip up your own delicious French bread pizza in the air fryer tonight. Crispy French bread, coated with a perfect layer of garlic butter, topped with ooey-gooey melted cheese and savory pepperoni slices.

Our favorite 2-Minute Pizza Sauce is perfect for this recipe!

What really makes this recipe shine is the homemade garlic-butter base that takes your pizza to the next level. It’s such a simple little step, but wow, does it take the flavor to a whole new level. Go with classic pepperoni or let everyone load up their pieces with their favorite toppings—it’s totally up to you. The air fryer guarantees crispy perfection every single time, so you can say goodbye to soggy crusts and hello to the easiest pizza night ever (with almost no cleanup)!

• French Bread: Choose a loaf with a nice crusty exterior and soft interior. Day-old bread works great too since it crisps up perfectly in the air fryer.
• Butter: Make sure it’s softened to room temperature for easy spreading.
• Garlic Powder: We use garlic powder rather than minced garlic to keep it from burning while still giving you garlic flavor.
• Dried Oregano: Just a little Italian herb note. You could also use Italian seasoning.
• Parmesan Cheese: Freshly shredded Parmesan melts best. Store-bought bagged cheese contains additives that can make it harder to melt.
• Pizza Sauce: Homemade pizza sauce is our favorite, but canned or jarred store-bought options work just fine. Use your favorite!
• Shredded Mozzarella Cheese: Freshly shredded mozzarella melts better than pre-shredded cheese, which contains additives to prevent clumping which also makes it hard to melt.
• Pepperoni Slices: Use any brand or type you prefer for your topping.

One of the best things about French bread pizza is how you can top it with whatever you’d like. Just be careful not to overload your pizza with too many toppings—this can make the crust soggy and affect the cooking time. While classic pepperoni is always a hit, don’t be afraid to mix it up. Here are some ideas to inspire your pizza creations:

Veggie Lovers: Load up with sliced bell peppers, mushrooms, olives, and red onion.

Hawaiian: Sweet and savory perfection with pineapple chunks and ham. Those who think pineapple doesn’t belong on pizza can skip.

BBQ Chicken: Swap out the pizza sauce for BBQ sauce, then top with shredded chicken, red onion, and a sprinkle of cilantro.

Margherita: Fresh mozzarella slices, tomato, and fresh basil for a simple classic.

Meat Lovers: Combine sausage crumbles, pepperoni, bacon, and ham for an all-in meat feast.

Kids’ Favorites: Let the kids top their own pizzas with fun toppings like mini pepperonis or even sliced hot dogs. Hey, we don’t judge!

One of the most important steps when making this air fryer french bread pizza is to brown the bread with the garlic butter on top before you add the toppings. This not only adds flavor but also helps prevent the pizza from becoming soggy once the toppings are added and cooked.

The quick pre-toast in the air fryer is a game-changer. Pop the buttered bread in for just 2 minutes until the tops are lightly golden and crisp. Trust me, this step is worth it! It gives the bread a sturdy, flavorful foundation that holds up beautifully under all that sauce, cheese, and toppings.

The air fryer’s powerful fan can sometimes send lighter toppings like pepperoni flying like a tornado. To prevent this, you can place a light sprinkle of cheese over the top of the pepperoni to anchor them in place as the cheese melts.

Or, if your air fryer includes a rack or trivet, place it over the pizzas to keep toppings in place while still allowing airflow.

Not all air fryers are created equal, and cooking times can vary depending on the style you’re using. The key is to keep an eye on the pizzas. When the cheese is golden and bubbly, and the edges are crisp, they’re ready to devour!

Basket-Style Air Fryers: We have a strong preference for the basket style of air fryer with our current favorite being the Ninja Air Fryer Pro. The toaster oven styles aren’t quite as effective as the basket style and items often take a little longer.

Toaster Oven-Style Air Fryers: These are great for fitting more pizzas at once but may take a bit longer to cook since they have a larger space to heat. Start by adding 1-2 extra minutes to the cooking time and keep an eye on the cheese.

Ovens with Air Fryer Settings: These work similarly to toaster oven-style air fryers but can also take slightly longer. Adjust the cooking time as needed, checking after 4-5 minutes to ensure the cheese is melted and bubbly.

We transformed our amazing German Chocolate Cake recipe into an easier, one-bowl, one-pan wonder! This rich, chocolatey, and moist cake is topped with the most irresistible coconut pecan frosting. It’s simple to make, absolutely delicious, and totally dreamy!

For another easy cake recipe, try our Flourless Chocolate Cake for more chocolatey goodness!

German Chocolate Sheet Cake is one of those desserts that never disappoints. It’s sweet, nutty, moist, and chocolatey. With its simple steps, this cake is perfect for even beginner bakers! Plus, it’s so good, that you likely won’t want to share!

• All-Purpose Flour: Stick with regular all-purpose flour for the best results. We don’t recommend using cake flour as it makes this cake crumbly.
• Unsweetened Cocoa Powder: We recommend Hershey’s cocoa powder as it’s widely available. You can also use higher-quality options like Ghirardelli or those from specialty chocolatiers, though they may be more expensive.
• Baking Soda and Powder: You’ll need both. Be sure to check the expiration date to avoid a flat cake.
• Eggs: Standard Grade AA large eggs will work perfectly.
• Buttermilk: Don’t skip this! Homemade buttermilk is a great substitute.
• Vegetable Oil: Canola oil or olive oil are good alternatives. Stick with a neutral-flavored oil.
• Salted Butter: You can also use unsalted butter and add a pinch of salt.
• Brown Sugar: Light or dark brown sugar both work well.
• Egg Yolks: No need to temper—just add them directly.
• Evaporated Milk: This is not the same as condensed milk, so be sure to use the correct type.
• Unsweetened Coconut Flakes: Sweetened coconut flakes can be used for added sweetness if preferred.
• Chopped Pecans: You could also use chopped walnuts, but pecans are the traditional choice.

This cake gets its name from a product from the Baker’s Chocolate Company. It was developed by a man named Samuel German. German’s Sweet Chocolate Bar is a dark chocolate bar with more sugar in it than regular semi-sweet. We don’t use this particular product in this recipe because we feel like we can get a better flavor without it, but the name still stands.

We highly recommend using buttermilk for the best flavor and texture. If you don’t have any on hand, making a substitute is simple! Just add 1 teaspoon of white vinegar to 1 cup of milk, let it sit for 5 minutes, and voilà—homemade buttermilk!

Choosing the right pan is key to ensuring your cake turns out perfectly. For our German Chocolate Sheet Cake, we used a jelly roll pan or baker’s half sheet, which measures 13×18 inches with a rimmed edge. Using a smaller or deeper pan can alter the cake-to-frosting ratio, affecting both the taste and texture.

Prepare the pan by lightly greasing it with butter or nonstick cooking spray, then line the bottom with parchment paper, ensuring no overhang. Precut parchment paper sheets are especially convenient for this step. While parchment paper isn’t required, it helps ensure the cake doesn’t stick and makes serving easier too.

Take your time when making the coconut pecan frosting—rushing it can lead to scorched sugar or a grainy texture, and nobody wants that! Cook it over medium heat, stirring constantly, and let patience do its thing.

You’ll know it’s ready when the frosting thickens enough to coat the back of a spoon. A quick finger swipe through the coating should leave a clean line.

Once it’s ready, let the frosting cool completely before spreading it on your cake. Trust me, this little step makes all the difference—it sets perfectly and is so much easier to work with!