To make sure that her meatloaf turns out plenty moist, Ree adds a few slices of milk-soaked bread to the beef-Parmesan mixture with eggs. For over-the-top flavor, she blankets the loaf with bacon before covering it in a sweet and tangy lacquer of ketchup and brown sugar.

"You can make the steak and noodles well in advance of when you want to serve them," Ree notes of two components of her fuss-free lunch. When it's time to eat, just slice the steak, combine it with the noodles and add the savory peanut butter-ginger sauce.

After a few hours of simmering in a red wine bath, the short ribs become tender and succulent — and the ideal centerpiece for a meaty sandwich.

It's all about the marinade here. Ree opts for a bold mix of soy sauce, ginger and a splash of rice wine vinegar to infuse the meat with flavor from the inside out.