No one should spend Super Bowl Sunday slaving away in the kitchen. Luckily, there’s an easy way to create Super Bowl-worthy appetizers, snacks, and sandwiches without missing a moment of the game: You can prepare make-ahead dishes that can be stored in your refrigerator or freezer.
Whether your guests are craving Turkey Pesto Meatball Sliders, a Super Italian Sub, or Classic Hot Wings, we’ve compiled 7 make-ahead recipes that will satisfy football fans’ game-day hunger. Get ready to enjoy a stress-free Super Bowl Sunday!
1. 3-Minute Steak Hoagies With Homemade Steak Sauce
For an easy dish that can quickly be pulled together right before the big game, prepare Rachael Ray’s recipe via the Food Network. Prepare the steak sauce ahead of time, store it in the refrigerator, and quickly assemble before kickoff. It yields 4 servings.
- 1 large shallot, coarsely chopped
- 1 red Holland or Fresno chile pepper
- 2 large cloves garlic
- 2 large fresh bay leaves
- 1 teaspoon mustard seed or dry mustard
- ¼ cup dry sherry
- ¼ cup Worcestershire sauce
- 1 tablespoon black peppercorns
- 1 cup organic ketchup or low-sugar ketchup
- 2 tablespoons soy or tamari sauce
- 1 cup beef stock
Minute sliced steak
- 1 tablespoon high-temperature cooking oil
- 1¼ pounds flank steak
- 4 hoagie rolls of choice
- 1 big bundle watercress, upland cress or baby arugula
Directions: For the make-ahead sauce, in food processor, combine the shallot, chile, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns; process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer, and cook 30 minutes. Cool and refrigerate for a make-ahead meal. When you’re ready to assemble the hoagies, preheat oven to 325 degrees Fahrenheit to crisp the bread.
Reheat the sauce over medium-low heat. Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. Cut the rolls open and stuff the hoagies with spicy greens and steak.
2. Classic Hot Wings
These wonderful-tasting Classic Hot Wings will keep you out of the kitchen on Sunday. Simply prepare and fry your wings ahead of time and reheat in the oven right before the game. Pioneer Woman’s recipe via Food.com yields 24 wings.
- Canola oil, for frying
- 24 chicken wings
- 1 (12-ounce) bottle cayenne hot pepper sauce
- ½ cup butter
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce
- Blue cheese dip, for serving
- Celery rib, for serving
Directions: Preheat oven to 325 degrees Fahrenheit. Heat 3 inches of canola oil in a heavy pot to 375 degrees Fahrenheit. Add half the chicken wing parts to the oil and fry them until they’re golden-brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. If making ahead, freeze or refrigerate the wings until you’re ready to serve them.
If freezing, take out ahead of time so they have time to thaw. Before serving, in a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes. Serve with blue cheese dip and celery sticks.
3. Turkey Pesto Meatball Sliders
We guarantee that these mouth-watering meatball sliders will have your game-day guests cheering! Planning to make the meatballs ahead of time? They can be refrigerated for up to 3 days or frozen for up to 2 months. You can also assemble the sliders a day in advance and store in the refrigerator until you’re ready to serve. Yummy Life’s recipe yields 16 to 18 sliders.
- 1 pound ground turkey
- ⅔ cup plain whole-wheat or white bread crumbs
- ⅔ cup basil pesto
- ½ teaspoon salt
- ¼ cup finely grated Parmesan cheese
- 1 large egg, slightly beaten
- ½ cup water
- 5 cups marinara sauce, or other red pasta sauce
- ½ cup water
- 16 to 18 slider buns or dollar-size dinner rolls, sliced in half
- 4 to 5 slices mozzarella cheese (sandwich-size slices), quartered
Directions: To make the meatballs, in a large bowl, add turkey, bread crumbs, pesto, salt, cheese, and egg. With fingers or a 2-prong long fork, lightly mix until well combined. Form meatballs using your hands or a cookie scoop and place on a baking sheet. Use the bottom of a spatula, jar, or drinking glass to press each of the meatballs into a patty the same diameter of the slider buns. In large skillet or Dutch oven over medium heat, stir together water and half of marinara sauce; gently add meatball patties to sauce in single layer. Pour remaining sauce over top of patties.
Bring to simmer and reduce heat to a low simmer; cover and cook for 40 to 60 minutes, until completely cooked and tender. If preferred, meatball patties may be cooked in the sauce in a slow cooker on low for 4 to 6 hours. Freeze meatballs, if desired. Meatballs may be used right away, refrigerated for up to 3 days, or frozen for up to 2 months. In a separate container, refrigerate or freeze the marinara sauce used for cooking the meatballs. Thaw the patties and sauce by moving them from the freezer to the refrigerator the day before you’ll need them.
To assemble the sliders, open each sliced bun and lay side by side, inside facing up. Place a piece of cheese on the bottom piece of each bun, add a cooked meatball patty, and spoon on 1 teaspoon of the marinara sauce. Place a second piece of cheese on top of the sauce, and then the top of the bun. Place sliders in a single layer in a baking dish or pan. Cover and refrigerate for up to a day ahead, or heat them right away. To heat the sliders, preheat oven to 350 degrees Fahrenheit. Cover baking dish full of sliders with aluminum foil and bake for approximately 15 minutes, until cheese is completely melted and center sliders are hot throughout.
4. Caramelized Onion Dip
No Super Bowl party should be without a rich and creamy dip! Food & Wine’s recipe, which yields 3 cups, can be covered and refrigerated for up to 3 days. For the perfect pairing, we suggest making Eating Well’s Microwave Potato Chips to serve alongside your dip. They can also be stored in an airtight container for up to 3 days.
- 2 tablespoons unsalted butter
- 3 medium onions, halved and thinly sliced
- 1½ cups sour cream, at room temperature
- ½ pound cream cheese, softened
- 1 tablespoon finely chopped flat-leaf parsley
- ½ teaspoon onion powder
- ½ teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- Potato chips, for serving
Directions: In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes. Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder, and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature.
5. Make-Ahead Cheesy Turkey Chili Bake
Pillsbury’s recipe delivers an unconventional but delicious, way to enjoy chili. Keep this cheesy casserole in the freezer and move it to the refrigerator the day before you’re ready to serve. Before the game begins, reheat this dish, which yields 8 servings, in a 350-degree-Fahrenheit oven.
- 1¼ pounds ground turkey
- 1 (1-ounce) package taco seasoning mix
- 2 (19-ounce) cans cannellini beans, drained, rinsed
- 1 (4.5-ounce) can green chiles, undrained
- 1 (11-ounce) can white shoepeg corn
- 1 (16-ounce) jar salsa, thick and chunky
- 2 cups shredded Mexican four-cheese blend
Directions: Heat oven to 350 degrees Fahrenheit. Spray 3-quart baking dish with cooking spray. In 12-inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until instant-read thermometer inserted in center of casserole reads 165 degrees Fahrenheit.
To freeze, spray two 8-inch disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake, thaw overnight in refrigerator. Heat oven to 350 degrees Fahrenheit. Remove from plastic and place foil-covered pans on cookie sheet. Bake 40 to 50 minutes. If baking from frozen, bake 1¼ to 1½ hours.
6. Super Italian Sub
Satisfy your Super Bowl cravings by preparing Taste of Home’s Super Italian Sub. To prepare this dish ahead of time, assemble the sandwich, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. For an extra fresh-tasting sandwich, we suggest preparing Southern Living’s Italian Bread.
- 1 (1-pound) loaf unsliced Italian bread
- ⅓ cup olive oil
- ¼ cup cider vinegar
- 8 garlic cloves, minced
- 1 teaspoon dried oregano
- ¼ teaspoon pepper
- ½ pound fully cooked ham, thinly sliced
- ½ thinly sliced cooked turkey
- ¼ pound thinly sliced hard salami
- ¼ pound sliced provolone cheese
- ¼ pound sliced mozzarella cheese
- 1 medium green pepper, thinly sliced into rings
Directions: Cut bread in half lengthwise; hollow out top and bottom, leaving a ½-inch shell. In a small bowl, combine the oil, vinegar, garlic, oregano, and pepper; brush on cut sides of bread top and bottom. On the bottom half, layer half of the meats, cheeses, and green pepper. Repeat layers. Replace bread top. Wrap tightly in plastic wrap; refrigerate for up to 24 hours.
7. Deviled Eggs
Thanks to The Kitchn’s make-ahead Deviled Eggs, there’ll be no need for you to spend any time in the kitchen on Super Bowl Sunday! You can make this recipe up to 24 hours in advance; after preparing, store your eggs in an airtight container in the refrigerator. Feel free to add additional ingredients to your filling — crumbled bacon, blue cheese, chopped nuts, minced fresh herbs, canned salmon, spices, and capers will all work wonderfully in this dish.
- 6 large eggs
- 2 to 2½ tablespoons mayonnaise
- 2 teaspoons yellow mustard
- Salt and pepper
- Paprika, for garnishing
- Minced parsley or other fresh herbs, for garnishing
Directions: Hard boil the eggs. Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes. Peel the eggs. Tap the eggs gently against the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs. Slice the eggs in half. Slice the eggs down their length, from tip to bottom. Remove the yolks. Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a mixing bowl.
Arrange the empty whites on a platter, cut-side up. Mash the yolks with a fork. Mash the yolks with a fork until they are completely crumbled. Mix in the mayonnaise and mustard. Measure 2 tablespoons of mayonnaise and the mustard into the bowl with the yolks. Mix and mash the filling until you form a smooth paste. If the filling feels too stiff, add more mayonnaise a small spoonful at a time. Season with salt and pepper. Season to taste with salt and plenty of pepper. Transfer the filling to a plastic bag or piping bag. Use a spatula to scoop all the filling into a plastic bag or piping bag.
Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip off one corner with a pair of scissors. Pipe the filling into the egg whites. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, scoop the filling into the egg whites with a spoon. Sprinkle with paprika and fresh herbs to serve. Sprinkle a pinch of paprika and a pinch of fresh herbs over the top of each egg before serving.