Tax Season Saver: Just 3 simple ingredients. I make it when I need to stretch a dollar and have dinner bubbling hot with zero fuss.

This is my true tax-season saver: a 3-ingredient poor man’s beef bake that uses shaved beef, a cheap pantry sauce, and one humble onion. On the nights when I’m staring at a pile of receipts, my brain is fried, and the budget is tight, this is what I throw in a 9x13 pan and let the oven do the work. The shaved beef turns meltingly tender, the onions caramelize in the sauce, and everything bubbles away into a rich, dark, glossy layer that feels way fancier than it is. It’s not a traditional recipe from anywhere in particular—just a practical, Midwest-style, stretch-a-dollar comfort meal that came from trying to feed two adults on a busy weeknight without dirtying every pan in the kitchen.

I usually scoop this saucy beef over a big pile of white rice or buttered egg noodles so all those dark, caramelized juices soak in. It’s also great tucked into toasted hoagie rolls with a slice of cheese for quick sandwiches, or served alongside roasted potatoes and a simple green salad. If you’ve got a bag of frozen veggies, warm them up on the side and let the beef be the rich, savory centerpiece of the plate.

Servings: 4

1 1/2 pounds shaved beef (thinly sliced beef, such as for cheesesteaks)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch metal baking pan so the beef doesn’t stick and the juices can caramelize nicely.

Spread the thinly sliced onion evenly over the bottom of the pan. This gives you a bed of onions that will soften and caramelize in the sauce as everything bakes.

Arrange the shaved beef loosely over the onions, pulling apart any clumps so it’s in an even layer. It doesn’t have to be perfect, just try not to pile it too thick in one spot so it cooks evenly.

Pour the teriyaki sauce evenly over the beef and onions. Use the back of a spoon or tongs to gently toss everything just enough so the sauce lightly coats the meat and onions, keeping most of the beef in a relatively even layer.

Cover the pan tightly with foil and bake for 20 minutes to let the beef cook through and the onions start to soften in the sauce without drying out.

Remove the foil, gently stir and spread the beef back into an even layer, then return the pan to the oven uncovered. Bake for another 20 to 25 minutes, or until the liquid has reduced, the edges are bubbling, and the top layer of beef has darkened and caramelized in spots.

For extra caramelization, switch the oven to broil on high for 2 to 4 minutes at the end, watching closely so it doesn’t burn. You want a glossy, deeply browned top with bubbling dark juices around the edges of the pan.

Let the beef rest for 5 minutes out of the oven so the juices settle and thicken slightly, then serve hot, spooning some of the rich pan juices over each portion.

If you don’t have teriyaki sauce, you can mix 1 cup of whatever savory-sweet sauce you do have on hand—think a combo of soy sauce, ketchup or BBQ sauce, and a spoonful of brown sugar—just keep the total to about 1 cup so the beef can still caramelize. Use any color onion you like; red onions will get extra sweet and jammy, while white onions stay a bit sharper. To stretch this even further, add a layer of thinly sliced cabbage or carrots under the onions (yes, that makes it more than 3 ingredients, but it’s a great budget booster on nights when you’re not being strict). If you prefer stovetop, you can mimic the recipe in a large skillet: cook onions in a splash of oil, add shaved beef, then sauce, and let it simmer until thick and glossy—though you’ll miss some of that dramatic oven caramelization. Leftovers reheat well in a skillet with a splash of water, and they’re fantastic repurposed into quesadillas, stuffed baked potatoes, or quick rice bowls later in the week.