I love how simple flavors can shine. These Cheddar Ranch Beef Chops grill up fast and deliver a savory mix of tangy ranch, rich cheddar, and juicy beef. The outside gets a light char and the cheese melts into a warm, creamy topping. If you enjoy bold ranch flavor in different dishes, try a related snack like cheddar beef bacon ranch pinwheels for an easy appetizer that echoes these same flavors.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~500 kcal
- Protein: ~50 g
- Carbohydrates: ~2 g
- Fat: ~36 g
- Fiber: 0 g
- Sugar: ~1 g
- Sodium: ~500 mg
Why Make This Cheddar Ranch Beef Chops
This recipe is quick and satisfying. The ranch seasoning adds tang and herbs. The cheddar gives a creamy, salty finish. The chops stay juicy when you let them rest. You get a simple weeknight dinner that tastes like you worked harder than you did. The smell from the grill is smoky and inviting. The cheese melts into pockets of creamy richness. It’s a crowd-pleaser and pairs well with many sides.
How to Make Cheddar Ranch Beef Chops
Start with good beef chops and a hot grill. The method is straightforward: season, sear, and finish with cheese. Keep an eye on cooking times to match your favorite doneness. Rest the meat so juices redistribute. Small touches — like letting the cheese melt under a tent of foil — make the texture silky and the flavor melded.
Ingredients:
- 4 beef chops
- 1 cup shredded cheddar cheese
- 1 packet ranch dressing mix
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat the grill to medium-high heat. Pat the beef chops dry with paper towels. This helps the outside sear and form a nice crust.
Step 2: Mixing
Rub the beef chops with the olive oil. Sprinkle the ranch dressing mix evenly over both sides. Add salt and pepper to taste and press the seasoning gently so it sticks.
Step 3: Cooking
Place the chops on the hot grill. Grill for 5–7 minutes per side, depending on thickness and your desired doneness. Flip once to get a good sear on each side. Use a meat thermometer if you like: 145°F for medium-rare, 160°F for medium.
Step 4: Finishing
Remove the chops from the grill while still warm. Sprinkle the shredded cheddar on top of each chop and cover loosely with foil for 2–3 minutes so the cheese melts. Let the chops rest for a few minutes before serving.
How to Serve Cheddar Ranch Beef Chops
Serve hot with a side of grilled vegetables, mashed potatoes, or a crisp green salad. For a casual meal, place a chop on a toasted bun for a hearty sandwich. Garnish with chopped fresh parsley or chives for color and a fresh bite. The melted cheddar adds a creamy mouthfeel while the ranch seasoning gives a bright, herby contrast.
How to Store Cheddar Ranch Beef Chops
Let leftovers cool to room temperature (no more than two hours). Store in an airtight container in the refrigerator up to 3–4 days. Reheat gently in a low oven (about 300°F) until warmed through, or use a skillet over medium-low heat to keep the meat juicy. Avoid the microwave if possible to preserve texture. For longer storage, freeze cooked chops in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Expert Tips for Perfect Cheddar Ranch Beef Chops
- Choose chops about 1 inch thick for even cooking. Thicker chops need more time; thinner ones cook faster.
- Salt lightly before grilling; you can always add more after. Too much salt upfront can draw moisture out.
- Let the meat come briefly to room temperature (15–20 minutes) before grilling for even cooking.
- Use a hot grill to get a quick sear, then move to cooler part of grill if they start to char too fast.
- Tent with foil to melt cheddar quickly without overcooking the chop.
- Rest the chops 3–5 minutes after cooking to let juices redistribute for a moist bite.
- If you don’t have a grill, sear in a hot cast-iron skillet for 3–4 minutes per side, then finish in a 400°F oven for a few minutes.
Delicious Variations
- Bacon Ranch Cheddar: Top each chop with a slice of cooked bacon before adding cheddar.
- Herb Butter Finish: Mix softened butter with chopped herbs and a pinch of garlic powder. Add a dollop on top after grilling.
- Spicy Ranch: Add 1/2 teaspoon smoked paprika or a dash of cayenne to the ranch mix for heat.
- Cheddar-Jalapeño: Stir diced pickled jalapeños into the shredded cheddar before topping.
- Pan-Seared with Onion: Sear sliced onions in the pan and serve on top of the chop with melted cheddar.
Frequently Asked Questions
Q: Can I use pork chops instead of beef chops?
A: Yes. Pork chops work well with ranch and cheddar. Reduce cooking time and ensure pork reaches 145°F internal temperature. Slice thicker pork chops to avoid overcooking.
Q: How do I know when the chops are done?
A: Use a meat thermometer. Aim for 145°F for medium-rare beef and 160°F for medium. For a visual cue, the meat will feel slightly firm when pressed and juices run clear.
Q: Can I make this indoors if I don’t have a grill?
A: Absolutely. Use a hot cast-iron skillet. Sear 3–4 minutes per side, then finish in a 400°F oven for 5–8 minutes depending on thickness. Add cheese and tent with foil to melt.
Q: Is the ranch packet necessary?
A: The packet gives a balanced mix of herbs and tang. If you prefer, mix 1 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt and pepper as a substitute.
Q: How can I reduce sodium in this recipe?
A: Use a low-sodium ranch mix or make your own with fewer salt additions. Skip adding extra salt and choose lower-sodium cheddar or use a smaller amount of cheese.
Q: Can I prepare these ahead for a party?
A: Yes. Grill the chops almost to doneness and cool. Reheat briefly on the grill and add cheese to finish. This keeps them juicy and lets you serve hot, fresh-tasting meat.
Q: Will the cheddar get soggy if I cover too long?
A: If you tent just until the cheese melts (2–3 minutes), it will stay creamy. Covering too long can trap steam and soften the crust. Keep rest time short.
Conclusion
These Cheddar Ranch Beef Chops are fast, flavorful, and easy to make for weeknights or casual gatherings. The ranch seasoning brightens the meat and the melted cheddar adds comfort and richness. Try the variations and tips above to match your taste. For pairing ideas and casual menu inspiration, check out Big Whiskey’s American sports bar menu for dishes that go well with this hearty chop. Enjoy the grill, and have fun making this one your own.
Print
Cheddar Ranch Beef Chops
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Savory beef chops grilled with ranch seasoning and topped with melted cheddar cheese.
Ingredients
- 4 beef chops
- 1 cup shredded cheddar cheese
- 1 packet ranch dressing mix
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat. Pat the beef chops dry with paper towels.
- Rub the beef chops with olive oil and sprinkle ranch dressing mix on both sides. Add salt and pepper to taste.
- Grill the chops for 5–7 minutes per side, flipping once for sear. Cook to desired doneness: 145°F for medium-rare, 160°F for medium.
- Remove chops and sprinkle cheddar on top. Tent with foil for 2–3 minutes to melt the cheese. Let rest for a few minutes before serving.
Notes
Serve with grilled vegetables or as a hearty sandwich. Let leftovers cool before storing in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 130mg
