Discover and get inspired by these delicious recipes developed especially for you by our team of Daddy Cool chefs.

Philly steak toast

  • Beef strips DC 

  • ¼ green pepper, thinly sliced

  • ½ white onion, sliced into rings 

  • Mozzarella or other melting cheese such as provolone, Emmentaler … 

  • 2 slices of toast bread 

  • Butter 


Briefly fry the onion rings together with the pepper strips until cooked and add the beef strips. Fry everything for a few minutes more. 

Keep the mixture aside and allow to cool. 

Top one side of the toasti bread with the beef, parika and onion mixture and top generously with the cheese. 

Close the toasti and spread both sides with a little butter. 

Fry the toasti for a few minutes on both sides over medium heat in a frying pan until the cheese is melted. 

Or use a contact grill.

Belgian Steak Béarnaise Sandwich

  • Beef strips DC +/- 60g 

  • Olive oil 

  • ½ rustic baguette or ciabatta 

  • A few lettuce leaves 

  • ½ shallot, cut into thin rings 

  • A few sprigs of chervil 

  • A few sprigs of chives, finely chopped 

  • Tomato slices 

  • 2 tbsp bearnaise sauce (for cold preparations) 

Preparation method 1

Season the beef strips with a little olive oil and salt and pepper. 

Cut the baguette lengthwise and spread bearnaise sauce on both sides 

Top the bottom of the roll with a few leaves of cabbage lettuce, chives, chervil and finely chopped shallot. Top with a few tomato slices. 

Dress the beef strips on top of the lettuce mixture and close the sandwich. 

Preparation method 2

Season the beef strips and mix with a few spoonfuls of bearnaise sauce to make a nice salad. 

Cut the baguette lengthwise. Top the bottom of the roll with a few leaves of cabbage lettuce, chives, chervil and finely chopped shallot. Top with a few tomato slices. 

Arrange the beef salad on top of the lettuce mixture and close the roll. 

Finish off with a few slices of hard-boiled egg and cress.

Thai beef salad

  • ± 50 g beef strips DC 

  • Sesame seeds 

  • Soy sauce 

  • Sesame oil 

  • Half a lime juice 

  • Fish sauce 

  • Dried chilli flakes 

  • Vegetable oil

  • ¼ cucumber, pitted and sliced 

  • 1 handful of vermicelli, cooked according to package instructions

  • 4 cherry tomatoes, halved 

  • ¼ carrot, peeled and cut into thin strips

  • ½ red onion, sliced 

  • ¼ bunch of coriander 

  • A few mint leaves 

  • Red chilli (optional)  

  • Chopped salted peanuts


Marinate the beef strips in advance for at least an hour with a little soy sauce, a few drops of soy oil, lime juice and dried chilli flakes. Then fry the strips briefly in a frying pan and set aside.  

Make a salad of the cucumber, red onion, glass noodles, red chilli and tomatoes and season with the soy, lime juice, sesame oil, vegetable oil and fish sauce. 

Top the salad with mint leaves, coriander and the lukewarm beef strips .

Finally, top the salad with the chopped peanut nuts

Mexican beef Faijitas

  • ± 100g Beef strips DC 

  • ¼ red pepper thinly sliced 

  • ¼ green pepper cut into thin strips 

  • ½ red onion, sliced into rings 

  • 1 clove of garlic, finely nipped 

  • ½ tomato, diced 

  • Cumin seeds, ½ kl 

  • Mexican spice mix 

  • Vegetable oil 

  • Coriander, a few sprigs 

  • Sour cream optional 

  • Guacamole optional 

  • Lime wedge 

  • Tortillas


For the faijita mix, briefly fry the 2 types of parika, onion, garlic, tomato and cumin seeds and add the beef strips. Continue frying for a few minutes until the vegetables are cooked but still slightly crispy. Season with the mexican seasoning.

Serve with warmed tortillas, sour cream, guacamole, a wedge of lime and a few sprigs of coriander.

pita bread with shoarma strips

  • 4 pita breads
  • +/- 300-400g Daddy Cool ‘Original Shoarma’ pita strips (art. 202-274-284)
  • ¼ cucumber, thinly sliced
  • 1 bag of mixed salad, 125g
  • 1 red onion, cut into thin rings
  • 1/8 red cabbage, finely cut
  • 4 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tomato, diced
  • 1 bunch of coriander, coarsely chopped
  • garlic sauce
  • coriander-mint sauce
  • hot chili sauce

Finely cut the cabbage using a knife or a mandolin. Make a marinade by combining the apple cider vinegar and sugar. Add the cabbage and let the mixture rest for at least 15 minutes.

Meanwhile, preheat the oven to 180° and toast the pita bread for a few minutes.

Place a pan on a medium heat and add a few drops of olive oil. Add shoarma strips and fry for a few minutes.

Cut open the pita bread and spread some garlic sauce on both sides. Fill the sandwich alternately with some lettuce, cucumber, onion, tomato, marinated red cabbage and the shoarma strips.

Serve coriander-mint sauce and hot sauce on the side for the enthusiasts.

flatbread with chicken strips, red onion and feta cheese

  • +/- 500g Daddy Cool ‘World Tastes’ Super Chicken strips (art. 279)
  • 4 flatbreads
  • 1 bag of mixed salad, 125g
  • 6 radishes, thinly sliced
  • 1 bunch of slow-cooked cherry tomatoes or 1 jar of sun-dried tomatoes
  • 2 red onions, thinly sliced
  • ½ bunch of coriander, coarsely chopped
  • 1 pack of feta, +/- 200g, cut into cubes
  • 1 lime
  • 1 avocado, thinly sliced
  • 1 jar of tzatziki, 150-200g
  • a few sprigs of mint
  • sumac powder

For the feta salad, mix the thinly sliced red onion with the chopped coriander, feta cheese, lime juice and sumac powder. Season with salt and pepper to taste.

Grill the flatbread briefly. Cover with a layer of tzatziki and divide the mixed salad, tomatoes, radish, feta salad and avocado over it.

Bake or grill the chicken strips for a few minutes and toss over the dish. Garnish with a few sprigs of mint and coriander, and serve with some extra feta salad.

Funky Loaded fries with kebab

Ingredients (4 – 6 portions)
  • 500 g Daddy Cool ‘Authentic Kebab’ Chicken (item 378) or ‘Veggie Vibes’ Kebab (item 278)
  • 1 kg pre-fried skin-on fries
  • 10 preserved jalapeno peppers
  • 1 bunch of spring onion, coarsely chopped
  • ½ bunch of coriander, coarsely chopped
  • ¼ pointed cabbage, finely chopped, sweet and sour marinated
  • piece of cheddar or parmesan to grate
  • mint-yogurt mayo
  • sriracha hot sauce

Preheat the deep fryer to 180° and fry the fries until they are golden and crispy. In the meantime, place a pan or grill pan on a medium heat and fry the kebab meat briefly.

Spread the fries in a dish or on a baking paper placed on a wooden chopping board.

Toss the fried kebab meat over the fries and finish with the different sauces, spring onions, coriander, marinated cabbage and jalapenos. To finish, grate the cheese over the dish.

Authentic kebab

Ingredients (4 portions)
  • 1 large Turkish bread
  • 500 g Daddy Cool ‘Authentic Kebab’ Chicken (item 378) or ‘Veggie Vibes’ Kebab (item 278)
  • 1 red onion, cut into thin rings
  • ¼ cucumber, thinly sliced
  • 1/8 red cabbage, thinly sliced and marinated
  • ½ iceberg lettuce, finely chopped
  • 1 block of feta, +/- 200g
  • a few sprigs of coriander
  • a few sprigs of mint
  • coriander sauce
  • garlic-yogurt sauce
  • sambal

Fry the kebab meat for a few minutes in a pan or grill pan over a medium heat.

Meanwhile, in a separate pan, toast the Turkish bread briefly on both sides on a medium fire until crispy.

Cut the bread into 4 equal pieces and carefully cut open. Brush the insides generously with coriander sauce and garlic-yogurt sauce, fill with the different vegetables and the kebab meat.

Finish with some crumbled feta and a few sprigs of mint and coriander.

Serve sambal separately for those who want it spicy!