Hey kids, make your dad a delicious meal on Father’s Day. These recipes are easy.

May 29, 2024
A delicious variation on eggs, breakfast meat and corn tortillas is a perfect recipe for a kid to make for dad for Father’s Day breakfast (perhaps served in bed?). Photo by Bill St. John, for UCHealth.
These spicy eggs, a delicious variation on eggs, breakfast meat and corn tortillas, is a perfect recipe for a kid to make for dad for Father’s Day breakfast (perhaps served in bed?). Photo by Bill St. John, for UCHealth.

OK, kiddos, Sunday June 16 is Father’s Day. Time for you to cook for him—for Pops, the Old Man, Daddy, Papí, Father, Papa.

For Dad.

Maybe you’ll need some helping hands from Mom (or Mother, Mamí, Mommy . . .) or an older sib, but turning ‘round the chairs at the dining room or kitchen table so that’s he’s sitting down for your food is your cooking gift to him.

Father’s Day recipes

I polled some dad friends for Father’s Day dinner ideas and beef stroganoff came up a few times because it’s fancy and delicious but still kid-doable. The recipe here is from Betty Crocker so it couldn’t be more basic.

The second recipe comes from a young father of my acquaintance, David Swanson. It, too, is eminently kid-doable. The directions are loosey-goosey, so no sweating the details. Substitutions or additions are possible at any stage; for example, I added jarred sweet roasted red peppers for both color and flavor.

My own father died early, as dad deaths go, at age 76, of cancer. A few weeks before he died, he asked me to cook him his favorite dinner from when he was growing up in Fort Lupton, north of Denver, the way his mother had cooked it. I did, of course. Cast iron skillet, lard, a cut-up chicken dredged in egg, buttermilk and flour, mashed russet potatoes, skillet gravy, steamed green beans.

Looking for more Father’s Day recipes? Or recipes from my own dad? Check out these articles: Mashed Potatoes Five Ways. Pancakes from Around the World.

It wasn’t the last food that he ate, but it was the last from my hands and I’m glad that I did it.

Kiddos, cook for your dad this Father’s Day. You’ll remember it and so will he.


Beef Stroganoff is fancy and delicious but still kid-doable. The recipe here is from Betty Crocker so it couldn’t be more basic and a great Father's Day dinner idea. Photo: Getty Images.
Beef Stroganoff is fancy and delicious but still kid-doable. The recipe here is from Betty Crocker, so it couldn’t be more basic and a great Father’s Day dinner idea. Photo: Getty Images.

Beef Stroganoff

From bettycrocker.com


1 and 1/2 pounds beef sirloin steak, 1/2-inch thick

8 ounces fresh mushrooms, sliced (2 and 1/2 cups)

2 medium onions, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter

1 and 1/2 cups beef broth

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1/4 cup all-purpose flour

1 and 1/2 cups sour cream

3 cups hot cooked egg noodles


Cut beef across the grain into strips about 1 and 1/2 by 1/2 inches. Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender. Remove from skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring occasionally. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

David Swanson’s Spicy Eggs

Swanson writes: “This recipe was born out of a mid-summer garden crop and leftover taco seasoning. It is meant to be made with whatever pepper/alliums/tomatoes you can get out of your garden. Chorizo, bacon, or another fatty breakfast meat is a welcome addition. If using, cook it first and use as much as the fat as you see fit. I recommend adding butter, too. Using a pre-made Mexican seasoning blend will save time.” May be prepared year-‘round with grocery-bought ingredients. Makes 1 serving, easily multiplied. Slightly tweaked by Bill St. John.


2 tablespoons butter, divided
1/4 onion, peeled and chopped
1 chile pepper (medium-sized if jalapeño or poblano; small if serrano or habanero)

1 small tomato, chopped
Several strips of jarred or canned roasted red pepper
1/2 teaspoon Mexican seasoning blend (cumin, paprika, pepper, chile powder, coriander, granulated garlic, granulated onion, something along those lines)
2 corn or flour tortillas, cut in half and then into strips

1 serving cooked breakfast meat (crumbled chorizo, breakfast sausage, chopped ham, or the like), if desired and kept warm

3 large eggs
Chopped cilantro, leaves and tender stems, to taste
Hot sauce, if desired


Melt butter in a large nonstick skillet over medium heat. Add onion, cook until soft, 5-6 minutes. While cooking onions, place chile pepper at edge of pan to sear and char, using tongs to rotate it for next several minutes.

Move onions aside and add tomato and its juices to skillet. Cook a couple of minutes. Add red pepper strips. Add Mexican seasoning blend, stir to combine. Set tomatoes and red pepper strips aside in skillet with onions. Lower heat slightly and continue to heat through.

Remove chile pepper; skin, if possible; chop flesh roughly. Add to pan; add tortilla strips, stir everything together until tortillas absorb liquids. Add in breakfast meat and stir to blend.

Make a well in the center of the pan mixture. Add second tablespoon of butter. When it melts, add eggs and cook however you please (fried hard; over easy; rough-scrambled; fine-scrambled; ask Dad what he wants).

Serve, topped with the chopped cilantro and hot sauce, the latter if desired.

Reach Bill St. John at [email protected]

About the author

For more than 40 years, Bill St. John’s specialties have been as varied as they are cultured. He writes and teaches about restaurants, wine, food & wine, the history of the cuisines of several countries (France, Italy, Spain, Belgium, and the USA), about religion and its nexus with food, culture, history, or philosophy, and on books, travel, food writing, op-ed, and language.

Bill has lent (and lends) his subject matter expertise to such outlets as The Rocky Mountain News, The Denver Post, The Chicago Tribune, 5280 Magazine, and for various entities such as food markets, wine shops, schools & hospitals, and, for its brief life, Microsoft’s sidewalk.com. In 2001 he was nominated for a James Beard Award in Journalism for his 12 years of writing for Wine & Spirits Magazine.

Bill's experience also includes teaching at Regis University and the University of Chicago and in classrooms of his own devising; working as on-air talent with Denver's KCNC-TV, where he scripted and presented a travel & lifestyle program called "Wine at 45"; a one-week stint as a Trappist monk; and offering his shoulder as a headrest for Julia Child for 20 minutes.

Bill has also visited 54 countries, 42 of the United States, and all 10 Canadian provinces.