Tired of the same old dinner routine? Round steak is your secret weapon for creating hearty, satisfying meals that come together easily in the oven. From classic comfort food to new family favorites, these 20 savory recipes promise to transform this affordable cut into something truly special. Get ready to discover delicious dinners that will have everyone asking for seconds!
Garlic Butter Herb Round Steak
Very few dishes deliver such satisfying flavor with such straightforward preparation as this garlic butter herb round steak. Versatile enough for weeknight dinners yet impressive for guests, this recipe transforms an economical cut into something special. You’ll appreciate how the methodical steps build layers of flavor while keeping the steak tender.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the steak:
– 1.5 lbs round steak (about ¾ inch thick)
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp olive oil
For the garlic butter herb sauce:
– 4 tbsp unsalted butter
– 4 garlic cloves, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– ½ cup low-sodium beef broth
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the round steak completely dry with paper towels on both sides.
2. Season both sides of the steak evenly with 1 tsp kosher salt and ½ tsp freshly ground black pepper.
3. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot, then add 2 tbsp olive oil.
4. Place the steak in the skillet and cook undisturbed for 5 minutes to develop a deep brown crust.
5. Flip the steak using tongs and cook the other side for 5 minutes until browned.
6. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes.
7. Reduce the skillet heat to medium-low and add 4 tbsp unsalted butter.
8. Once the butter melts and foams, add 4 minced garlic cloves and cook for 1 minute until fragrant.
9. Stir in 1 tbsp chopped rosemary and 1 tbsp thyme leaves, cooking for 30 seconds to release their oils.
10. Pour in ½ cup beef broth, scraping up any browned bits from the skillet bottom with a wooden spoon.
11. Simmer the sauce for 3 minutes until slightly thickened, then remove from heat and stir in 1 tbsp chopped parsley.
12. Slice the rested steak against the grain into ¼-inch thick strips.
13. Arrange the steak slices on a platter and pour the warm garlic butter herb sauce over the top.
Juicy and tender when sliced correctly, this steak boasts a rich garlic-herb aroma that permeates every bite. The butter-based sauce creates a glossy coating that enhances the meat’s natural savoriness without overpowering it. For a complete meal, serve over creamy mashed potatoes to soak up every drop of that flavorful sauce, or alongside roasted vegetables for a lighter option.
Oven-Baked Round Steak with Mushroom Gravy
Sometimes a comforting, hearty meal is just what you need to unwind after a long day, and this oven-baked round steak with mushroom gravy delivers exactly that. Start by preheating your oven to 350°F and gathering your ingredients—this methodical approach ensures everything comes together smoothly. You’ll be amazed at how tender the steak becomes as it bakes slowly in a rich, savory gravy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
For the Steak and Seasoning:
– 1.5 lbs round steak, cut into 4 pieces
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup all-purpose flour
For Browning and Gravy Base:
– 2 tbsp vegetable oil
– 1 medium onion, thinly sliced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
For the Gravy Liquid:
– 2 cups beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
Instructions
1. Preheat your oven to 350°F.
2. Pat the round steak pieces dry with paper towels to help the seasoning stick better.
3. Season both sides of each steak piece evenly with salt and black pepper.
4. Place the flour in a shallow dish and dredge each steak piece in it, shaking off any excess flour.
5. Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
6. Add the steak pieces to the hot oil and sear for 3–4 minutes per side until they develop a golden-brown crust.
7. Transfer the seared steak to a plate and set it aside.
8. In the same skillet, add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.
9. Add the sliced mushrooms and minced garlic to the skillet and cook for another 5 minutes until the mushrooms release their liquid and brown slightly.
10. Pour in the beef broth, Worcestershire sauce, and dried thyme, stirring to scrape up any browned bits from the bottom of the skillet for extra flavor.
11. Return the seared steak pieces to the skillet, nestling them into the gravy mixture.
12. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
13. Bake for 1 hour and 15 minutes until the steak is fork-tender.
14. Remove the skillet from the oven and let it rest, covered, for 10 minutes to allow the juices to redistribute.
This dish yields steak so tender it practically falls apart, with a gravy that’s deeply savory from the mushrooms and aromatics. Try serving it over creamy mashed potatoes or buttery egg noodles to soak up every last drop of that rich sauce.
Slow-Roasted Round Steak with Root Vegetables
Often overlooked in favor of pricier cuts, this slow-roasted round steak transforms into a tender, flavorful centerpiece when cooked low and slow with hearty root vegetables. Our methodical approach ensures even cooking and deep flavor development, making this an ideal project for a relaxed weekend meal that fills your kitchen with comforting aromas.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
For the steak and vegetables:
– 2 pounds round steak, 1.5 inches thick
– 1 pound carrots, peeled and cut into 2-inch chunks
– 1 pound parsnips, peeled and cut into 2-inch chunks
– 1 large yellow onion, cut into 1-inch wedges
– 4 cloves garlic, minced
For seasoning and liquid:
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 teaspoon dried thyme
– 2 cups beef broth
– 2 tablespoons Worcestershire sauce
Instructions
1. Preheat your oven to 275°F.
2. Pat the round steak completely dry with paper towels.
3. Rub the steak on all sides with 1 tablespoon of olive oil.
4. Season the steak evenly with kosher salt, black pepper, and dried thyme.
5. Heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium-high heat for 2 minutes.
6. Sear the steak for 4 minutes per side until a deep brown crust forms.
7. Remove the steak from the Dutch oven and set it aside on a plate.
8. Add the carrot chunks, parsnip chunks, and onion wedges to the Dutch oven.
9. Cook the vegetables for 8 minutes, stirring occasionally, until they begin to soften.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
12. Return the seared steak to the Dutch oven, nestling it among the vegetables.
13. Cover the Dutch oven with a tight-fitting lid.
14. Transfer the Dutch oven to the preheated oven.
15. Roast for 3 hours and 15 minutes.
16. Remove the Dutch oven from the oven.
17. Let the dish rest, covered, for 15 minutes before serving.
The long, gentle roast breaks down the steak’s fibers, yielding meat that pulls apart easily with a fork, while the vegetables become meltingly tender and soak up the rich, savory cooking liquid. Serve slices of the steak over the vegetables with the reduced juices spooned on top, or shred the meat for a hearty filling for sandwiches or tacos.
Round Steak Parmesan with Mozzarella
Braising transforms tough cuts into tender delights, and this Round Steak Parmesan with Mozzarella is a perfect example. By following a few simple steps, you’ll create a comforting, cheesy dish that’s ideal for a cozy family dinner. Let’s walk through the process together, ensuring every detail is clear for beginners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the steak:
– 1.5 lbs round steak, cut into 4 pieces
– 1/2 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
For the sauce:
– 1 (15 oz) can crushed tomatoes
– 1/2 cup water
– 1 tsp dried oregano
– 1/2 tsp garlic powder
For topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a shallow dish, combine the all-purpose flour, salt, and black pepper.
3. Dredge each piece of round steak in the flour mixture, coating both sides evenly.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the coated steak pieces to the skillet and sear for 3-4 minutes per side, until golden brown.
6. Tip: Don’t overcrowd the skillet—sear in batches if needed to ensure a good crust.
7. In a bowl, mix the crushed tomatoes, water, dried oregano, and garlic powder.
8. Pour the tomato sauce mixture over the seared steak in the skillet.
9. Bring the sauce to a simmer, then cover the skillet with a lid or aluminum foil.
10. Transfer the skillet to the preheated oven and bake for 30 minutes.
11. Tip: Check the steak after 20 minutes—it should be fork-tender; if not, bake for an additional 5-10 minutes.
12. Remove the skillet from the oven and carefully uncover it.
13. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the steak.
14. Return the skillet to the oven, uncovered, and bake for 5-7 minutes, until the cheese is melted and bubbly.
15. Tip: For a golden-brown top, broil on high for 1-2 minutes at the end, watching closely to prevent burning.
16. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Fork-tender steak smothered in a rich tomato sauce and gooey melted cheese makes this dish irresistibly hearty. The mozzarella adds a creamy stretch, while the Parmesan lends a savory depth. Serve it over pasta or with crusty bread to soak up every last bit of sauce for a complete meal.
Smoky Paprika Round Steak and Potatoes
Unquestionably, a hearty one-pan dinner that delivers smoky depth and comforting satisfaction is exactly what busy weeknights call for. This smoky paprika round steak and potatoes recipe transforms affordable cuts into a flavorful meal with minimal cleanup, making it perfect for both beginners and seasoned cooks looking for a reliable staple. Let’s walk through each step methodically to ensure delicious results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the steak and marinade:
– 1.5 pounds round steak, cut into 1-inch strips
– 2 tablespoons olive oil
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the potatoes and vegetables:
– 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
– 1 large onion, sliced into 1/4-inch strips
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For finishing:
– 1/4 cup beef broth
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F to ensure even cooking for the potatoes later.
2. In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
3. Add 1.5 pounds round steak strips to the bowl, tossing thoroughly until each piece is evenly coated with the marinade. Tip: Let the steak marinate at room temperature for 10 minutes to enhance flavor absorption.
4. In a separate large bowl, toss 1.5 pounds cubed Yukon Gold potatoes and 1 sliced onion with 2 tablespoons olive oil and 1/2 teaspoon salt until well-coated.
5. Heat a large oven-safe skillet over medium-high heat on the stovetop for 2 minutes until hot.
6. Add the marinated steak strips to the skillet in a single layer, searing for 3 minutes per side until browned. Tip: Avoid overcrowding the pan to achieve a proper sear; work in batches if needed.
7. Transfer the seared steak to a plate and set aside temporarily.
8. Add the potato and onion mixture to the same skillet, spreading it evenly across the bottom.
9. Place the skillet in the preheated oven and roast for 25 minutes, stirring halfway through, until the potatoes are fork-tender and golden.
10. Remove the skillet from the oven and return it to the stovetop over medium heat.
11. Add the seared steak back to the skillet with the potatoes and onions.
12. Pour 1/4 cup beef broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Tip: This deglazing step adds rich flavor to the dish.
13. Simmer the mixture for 5 minutes, stirring occasionally, until the liquid reduces slightly and the steak is heated through.
14. Remove the skillet from the heat and sprinkle 2 tablespoons chopped fresh parsley over the top.
Keenly balanced, this dish offers tender steak with a robust smoky paprika crust alongside crispy-edged potatoes that soak up the savory pan juices. Serve it straight from the skillet for a rustic presentation, or pair it with a simple green salad to cut through the richness, making it a versatile centerpiece for any casual gathering.
Oven-Braised Round Steak in Red Wine Sauce
You’ll love how this oven-braised round steak transforms a budget-friendly cut into a tender, flavorful meal with minimal hands-on effort. The red wine sauce creates a rich, savory gravy that pairs perfectly with mashed potatoes or crusty bread.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the steak:
– 2 pounds round steak, cut into 4 equal pieces
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– ¼ cup all-purpose flour
For the braising liquid and vegetables:
– 1 large yellow onion, thinly sliced
– 2 carrots, peeled and cut into ½-inch rounds
– 3 cloves garlic, minced
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 2 cups beef broth
– 2 tablespoons tomato paste
– 2 sprigs fresh thyme
– 1 bay leaf
Instructions
1. Preheat your oven to 325°F.
2. Pat the round steak pieces completely dry with paper towels.
3. Season both sides of each steak piece evenly with salt and black pepper.
4. Place the flour on a plate and dredge each steak piece in the flour, shaking off any excess.
5. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.
6. Add the steak pieces and sear for 3–4 minutes per side until deeply browned, working in batches if necessary to avoid overcrowding.
7. Transfer the seared steak to a plate and set aside.
8. Reduce the heat to medium and add the sliced onion and carrot rounds to the pot.
9. Cook the vegetables for 5–7 minutes, stirring occasionally, until the onion is softened and translucent.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
12. Simmer the wine for 2–3 minutes until reduced by half.
13. Stir in the beef broth, tomato paste, thyme sprigs, and bay leaf until the tomato paste is fully incorporated.
14. Return the seared steak pieces and any accumulated juices to the pot, nestling them into the liquid.
15. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
16. Transfer the pot to the preheated oven and braise for 2 hours.
17. Carefully remove the pot from the oven and discard the thyme sprigs and bay leaf.
18. Let the steak rest in the pot for 10 minutes before serving.
Succulent and fork-tender, the steak shreds easily after its long braise, while the glossy red wine sauce carries deep, savory notes from the vegetables and herbs. Serve it over creamy polenta or buttered egg noodles to soak up every drop of the rich gravy, and consider garnishing with chopped fresh parsley for a bright finish.
Honey Mustard Glazed Round Steak
A perfectly seared round steak gets a sweet and tangy upgrade with this honey mustard glaze, transforming an affordable cut into a weeknight showstopper. This recipe breaks down the process into simple, manageable steps, ensuring even first-time cooks achieve tender, flavorful results. Let’s walk through each stage together, from prepping the steak to creating that glossy, irresistible coating.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Steak:
– 1.5 lbs round steak, about 1 inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Honey Mustard Glaze:
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tbsp whole-grain mustard
– 2 cloves garlic, minced
– 1 tbsp apple cider vinegar
– 1/4 tsp red pepper flakes (optional)
Instructions
1. Pat the 1.5 lbs round steak completely dry with paper towels on all sides.
2. Rub the steak evenly with 1 tbsp olive oil, then season both sides thoroughly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Preheat a large cast-iron or heavy-bottomed skillet over medium-high heat for 3-4 minutes until a drop of water sizzles and evaporates immediately.
4. Place the seasoned steak in the hot skillet and sear undisturbed for 4-5 minutes to develop a deep brown crust.
5. Flip the steak using tongs and sear the other side for another 4-5 minutes.
6. Transfer the seared steak to a clean plate and tent loosely with aluminum foil to rest.
7. Reduce the skillet heat to medium-low and add 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 minced garlic cloves, 1 tbsp apple cider vinegar, and 1/4 tsp red pepper flakes (if using).
8. Whisk the glaze ingredients constantly for 2-3 minutes until the mixture is smooth, bubbly, and slightly thickened.
9. Return the rested steak and any accumulated juices to the skillet, spooning the hot glaze over the top repeatedly for 1-2 minutes until the steak is fully coated and heated through.
10. Remove the skillet from heat and let the glazed steak rest for 5 minutes before slicing against the grain into 1/2-inch thick strips.
For the final presentation, the honey mustard glaze caramelizes into a sticky-sweet shell that contrasts beautifully with the steak’s juicy, tender interior. Feel free to drizzle any remaining glaze from the skillet over the sliced steak for extra flavor, or serve it alongside roasted potatoes and crisp green beans for a complete, satisfying meal.
Round Steak Casserole with Green Beans
Often overlooked as a budget-friendly cut, round steak transforms into a tender, comforting casserole when slow-baked with fresh green beans—a perfect one-dish meal for busy weeknights or cozy gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
For the steak and vegetables:
– 2 pounds round steak, cut into 1-inch cubes
– 1 pound fresh green beans, trimmed
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
For the sauce:
– 2 cups beef broth
– 1 (10.5-ounce) can condensed cream of mushroom soup
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
For the topping:
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 325°F. 2. Heat olive oil in a large skillet over medium-high heat. 3. Add the cubed round steak and sear for 3–4 minutes until browned on all sides, working in batches to avoid overcrowding—this builds flavor. 4. Transfer the seared steak to a 9×13-inch baking dish. 5. In the same skillet, sauté the diced onion for 5 minutes until translucent. 6. Add minced garlic and cook for 1 minute until fragrant. 7. Stir in the beef broth, scraping up any browned bits from the skillet—this deglazing step adds depth. 8. Whisk in the cream of mushroom soup, Worcestershire sauce, dried thyme, and black pepper until smooth. 9. Pour the sauce mixture over the steak in the baking dish. 10. Arrange the trimmed green beans evenly on top, pressing them gently into the sauce. 11. Cover the dish tightly with aluminum foil. 12. Bake at 325°F for 75 minutes. 13. Remove the foil and sprinkle shredded cheddar cheese over the casserole. 14. Bake uncovered for an additional 15 minutes until the cheese is melted and bubbly. 15. Let the casserole rest for 10 minutes before serving—this allows the juices to redistribute for tender meat.
Unbelievably tender, the steak shreds easily with a fork, while the green beans retain a slight crispness against the rich, savory sauce. Serve it over mashed potatoes or with crusty bread to soak up every last drop, or garnish with fresh parsley for a bright finish.
Rosemary and Thyme Infused Round Steak
Begin by selecting a quality round steak—this lean cut becomes wonderfully tender when infused with rosemary and thyme. We’ll sear it to lock in juices, then let the herbs work their magic for a simple, aromatic main dish. Follow each step closely for a foolproof result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the steak and seasoning:
– 1.5 lbs round steak, about 1 inch thick
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the pan sauce:
– 1/2 cup beef broth
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
Instructions
1. Pat the round steak completely dry with paper towels on both sides.
2. Rub the steak evenly with olive oil, coating the entire surface.
3. Sprinkle the kosher salt, black pepper, rosemary, and thyme over both sides of the steak, pressing gently to adhere.
4. Heat a large skillet over medium-high heat until a drop of water sizzles immediately, about 2 minutes.
5. Place the steak in the skillet and sear without moving it for 4 minutes to form a deep brown crust.
6. Flip the steak using tongs and sear the other side for 4 minutes.
7. Reduce the heat to medium and cook the steak for 6 more minutes, flipping once halfway, until the internal temperature reaches 135°F for medium-rare.
8. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
9. While the steak rests, add the all-purpose flour to the same skillet over medium heat and whisk for 1 minute to form a roux.
10. Pour in the beef broth, whisking constantly to dissolve any browned bits from the pan, and simmer for 3 minutes until slightly thickened.
11. Remove the skillet from the heat and whisk in the unsalted butter until melted and smooth.
12. Slice the steak against the grain into 1/4-inch thick pieces.
13. Serve the sliced steak drizzled with the pan sauce.
What you’ll enjoy is a steak with a savory, herb-infused crust that gives way to a juicy, tender interior. The pan sauce adds a rich, velvety finish that complements the rosemary and thyme beautifully. For a creative twist, slice it thinly over creamy mashed potatoes or serve alongside roasted root vegetables to soak up every drop of sauce.
Round Steak with Caramelized Onions and Peppers
Round steak transforms into a tender, savory delight when paired with sweet caramelized onions and vibrant peppers, making this one-pan wonder perfect for weeknight dinners or casual gatherings. This methodical recipe breaks down each step to ensure success even for kitchen beginners, resulting in a satisfying meal that’s both hearty and flavorful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the steak:
– 1.5 lbs round steak, cut into 4 equal pieces
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the vegetables:
– 2 large yellow onions, thinly sliced
– 2 bell peppers (any color), sliced into strips
– 2 tbsp unsalted butter
– 1/4 tsp salt
For finishing:
– 1/4 cup beef broth
– 1 tbsp Worcestershire sauce
Instructions
1. Pat the round steak pieces dry with paper towels to ensure a good sear. 2. Season both sides of the steak evenly with 1 tsp salt and 1/2 tsp black pepper. 3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. 4. Add the steak pieces to the skillet without overcrowding, cooking for 4–5 minutes per side until a deep brown crust forms and the internal temperature reaches 145°F for medium doneness. 5. Transfer the cooked steak to a plate and loosely tent with foil to rest. 6. Reduce the skillet heat to medium and add 2 tbsp butter, letting it melt completely. 7. Add the sliced onions and 1/4 tsp salt, stirring to coat, and cook for 10 minutes, stirring occasionally, until they soften and turn translucent. 8. Add the bell pepper strips to the skillet, cooking for an additional 5–7 minutes until the onions are golden brown and the peppers are tender-crisp. 9. Pour in 1/4 cup beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits from the bottom of the skillet with a wooden spoon. 10. Return the steak and any accumulated juices to the skillet, spooning the vegetable mixture over the top, and heat for 2–3 minutes until warmed through.
Perfectly seared steak yields a juicy interior that contrasts beautifully with the silky, sweet onions and crisp-tender peppers. Serve this dish over mashed potatoes or crusty bread to soak up the rich pan juices, or slice the steak thinly for a hearty sandwich filling that’s sure to impress.
Oven-Fried Round Steak Strips with Spicy Dip
Baking crispy, juicy steak strips at home is easier than you think with this oven-fried method that delivers restaurant-quality results without the deep-fryer mess. This recipe transforms affordable round steak into golden-brown strips with a satisfying crunch, perfectly paired with a zesty homemade dip for dipping or drizzling. Follow these simple steps to create a crowd-pleasing appetizer or main dish that’s sure to become a weeknight favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Steak Strips:
– 1 pound round steak, cut into ½-inch thick strips
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons olive oil
For the Spicy Dip:
– ½ cup mayonnaise
– 2 tablespoons sour cream
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 1 teaspoon lemon juice
– ¼ teaspoon cayenne pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the round steak strips completely dry with paper towels to ensure the coating adheres properly.
3. In a shallow bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper.
4. In a second shallow bowl, beat the eggs until smooth.
5. In a third shallow bowl, combine the panko breadcrumbs with the olive oil, mixing until the crumbs are evenly coated.
6. Dredge each steak strip first in the flour mixture, shaking off any excess.
7. Dip the floured strip into the beaten eggs, allowing any excess to drip off.
8. Press the strip firmly into the panko mixture, coating all sides evenly for maximum crunch.
9. Place the coated strips on the prepared baking sheet in a single layer, leaving space between them for even browning.
10. Bake at 425°F for 10 minutes, then flip each strip carefully with tongs.
11. Continue baking for another 8–10 minutes, or until the strips are golden brown and reach an internal temperature of 145°F for medium doneness.
12. While the strips bake, make the dip by whisking together the mayonnaise, sour cream, hot sauce, lemon juice, and cayenne pepper in a small bowl until smooth.
13. Let the baked strips rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
Fresh from the oven, these strips boast a shatteringly crisp panko crust that gives way to tender, flavorful steak inside. For a fun twist, serve them over a bed of crisp greens with the spicy dip drizzled on top, or pile them high on toasted buns for irresistible steak sandwiches.
Round Steak and Tomato Bake
Just picture this: a cozy winter evening where a hearty, comforting dish emerges from your oven, filling your kitchen with the irresistible aroma of tomatoes and tender beef. This Round Steak and Tomato Bake is a straightforward, one-pan wonder that transforms simple ingredients into a satisfying meal perfect for busy weeknights or relaxed gatherings. Let me guide you through each step methodically, ensuring success even if you’re new to cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
For the steak:
– 1.5 lbs round steak, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the tomato base:
– 1 (28 oz) can crushed tomatoes
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
For topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 350°F (175°C).
2. Pat the round steak cubes dry with paper towels to ensure even browning.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Add the steak cubes to the skillet in a single layer, seasoning with salt and black pepper.
5. Sear the steak for 3-4 minutes per side until browned on all edges, then transfer to a plate.
6. In the same skillet, add the diced onion and cook for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the crushed tomatoes, dried oregano, and red pepper flakes, scraping up any browned bits from the bottom.
9. Return the seared steak to the skillet, nestling it into the tomato mixture.
10. Bring the mixture to a simmer, then cover the skillet with a lid or aluminum foil.
11. Transfer the skillet to the preheated oven and bake for 60 minutes.
12. Remove the skillet from the oven and carefully uncover it.
13. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
14. Return the skillet to the oven, uncovered, and bake for an additional 15 minutes until the cheese is melted and bubbly.
15. Let the bake rest for 10 minutes after removing it from the oven to allow the juices to redistribute.
16. Garnish with chopped fresh parsley before serving.
What you’ll love about this dish is how the steak becomes fork-tender after slow baking in the rich tomato sauce, while the melted cheese adds a creamy, golden finish. For a creative twist, serve it over creamy polenta or with crusty bread to soak up every last bit of sauce—it’s a comforting meal that feels both rustic and refined.
Cheesy Round Steak Roll-Ups
Often overlooked in favor of pricier cuts, round steak transforms into a comforting, budget-friendly masterpiece when rolled with cheese and baked to perfection. This straightforward recipe yields tender, flavorful roll-ups that feel special enough for holidays but simple enough for weeknights. Let’s walk through each step together to ensure success.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the steak and filling:
– 1.5 lbs round steak, pounded to 1/4-inch thickness
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
For the sauce:
– 1 tbsp unsalted butter
– 2 garlic cloves, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Lay the pounded round steak flat on a cutting board and season both sides evenly with kosher salt and black pepper.
3. In a small bowl, combine mozzarella cheese, Parmesan cheese, and chopped parsley to create the filling.
4. Sprinkle the cheese mixture evenly over the entire surface of the seasoned steak, leaving a 1/2-inch border around the edges.
5. Starting from one short end, tightly roll the steak into a log, pressing gently as you go to keep the filling contained.
6. Secure the roll with kitchen twine at 1-inch intervals, or use toothpicks if preferred.
7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
8. Carefully place the steak roll in the hot skillet and sear for 2-3 minutes per side, until a golden-brown crust forms.
9. Transfer the seared roll to the prepared baking dish and set aside while you make the sauce.
10. In the same skillet, melt 1 tablespoon unsalted butter over medium heat.
11. Add minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
12. Pour in beef broth, heavy cream, and dried oregano, scraping up any browned bits from the bottom of the skillet.
13. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened.
14. Pour the warm sauce evenly over the steak roll in the baking dish.
15. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
16. Remove the foil and continue baking uncovered for 10-15 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
17. Let the roll rest for 10 minutes before removing twine and slicing into 1-inch thick rounds.
You’ll find the steak remarkably tender with a satisfying chew, while the melted cheese filling creates creamy pockets in every bite. Serve these slices over mashed potatoes or egg noodles to soak up the rich, garlic-herb sauce, or slice them thinner for elegant appetizer portions.
Round Steak with Creamy Garlic Mashed Potatoes
Even the most novice home cooks can master this comforting classic that transforms affordable round steak into a tender, flavorful main dish paired with velvety mashed potatoes. Every step is designed to build confidence through precise timing and visual cues, ensuring restaurant-quality results in your own kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the round steak:
– 1.5 lbs round steak, cut into 4 equal portions
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder
For the creamy garlic mashed potatoes:
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 4 cloves garlic, peeled
– 4 tbsp unsalted butter
– ½ cup whole milk
– ¼ cup sour cream
– 1 tsp salt
Instructions
1. Pat the round steak portions completely dry with paper towels to ensure proper searing.
2. Season both sides of each steak evenly with kosher salt, black pepper, and garlic powder.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear steaks for 4 minutes per side until a deep brown crust forms, resisting the urge to move them.
5. Reduce heat to medium-low, cover the skillet, and cook for 20 minutes until steaks reach 145°F internally.
6. While steaks cook, place potatoes and garlic cloves in a large pot and cover with cold water by 1 inch.
7. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes until potatoes pierce easily with a fork.
8. Drain potatoes and garlic thoroughly, then return them to the warm pot to evaporate excess moisture.
9. Add butter, milk, sour cream, and salt to the potatoes, then mash with a potato masher until smooth and creamy.
10. Let steaks rest on a cutting board for 5 minutes before slicing against the grain into thin strips.
11. Serve sliced steak alongside mashed potatoes, spooning any accumulated juices over the meat.
Velvety mashed potatoes infused with roasted garlic provide the perfect creamy contrast to the savory, fork-tender steak slices. The resting period allows the juices to redistribute, creating exceptionally moist meat that pairs beautifully with the rich potatoes. For a vibrant twist, top with freshly chopped parsley or serve alongside roasted seasonal vegetables like asparagus or carrots.
Herb-Crusted Round Steak with Roasted Carrots
This herb-crusted round steak with roasted carrots transforms an affordable cut into a restaurant-worthy meal that’s perfect for weeknight dinners or special occasions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the steak and crust:
– 1.5 lbs round steak, about 1-inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup breadcrumbs
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh rosemary
– 1 tsp garlic powder
For the roasted carrots:
– 1 lb carrots, peeled and cut into 2-inch pieces
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Pat the round steak completely dry with paper towels to ensure a good sear.
3. Rub the steak with 1 tbsp olive oil, then season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
4. In a small bowl, combine 1/4 cup breadcrumbs, 2 tbsp chopped parsley, 1 tbsp chopped rosemary, and 1 tsp garlic powder to create the herb crust mixture.
5. Press the herb crust mixture firmly onto the top surface of the steak until it adheres.
6. Place the crusted steak on a rimmed baking sheet lined with parchment paper.
7. In a medium bowl, toss 1 lb carrot pieces with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
8. Arrange the carrots in a single layer around the steak on the baking sheet.
9. Roast in the preheated 400°F oven for 25-30 minutes, or until the steak reaches an internal temperature of 135°F for medium-rare and the carrots are tender with caramelized edges.
10. Remove the baking sheet from the oven and let the steak rest for 5 minutes before slicing against the grain.
11. Transfer the sliced steak and roasted carrots to serving plates.
Enjoy the contrast between the savory, crispy herb crust and the tender, juicy steak, complemented by the sweet, caramelized carrots. For a complete meal, serve alongside creamy mashed potatoes or a simple green salad to balance the rich flavors.
Round Steak and Potato Au Gratin
Zesty yet comforting, this Round Steak and Potato Au Gratin combines tender beef with creamy, cheesy potatoes for a satisfying one-dish meal perfect for cozy gatherings. We’ll walk through each step methodically, ensuring even beginners can achieve delicious results. Let’s start by prepping our ingredients and tools.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
For the round steak:
– 1.5 pounds round steak, trimmed and cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
For the potato au gratin:
– 2 pounds russet potatoes, peeled and thinly sliced to 1/8-inch thickness
– 1 cup heavy cream
– 1 cup whole milk
– 2 cups shredded sharp cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
For assembly:
– 1 tablespoon butter, softened
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with the softened butter, coating the bottom and sides evenly.
2. Pat the round steak cubes dry with paper towels to ensure a good sear, then season them evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the seasoned steak cubes to the skillet in a single layer, working in batches if needed to avoid overcrowding, and sear for 3-4 minutes per side until browned on all sides.
5. Transfer the seared steak to a plate and set aside, leaving any juices in the skillet for later use.
6. In a medium saucepan, combine 1 cup heavy cream, 1 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg, then heat over medium heat until just simmering, about 5 minutes, stirring occasionally to prevent scorching.
7. Arrange half of the thinly sliced potatoes in an even layer at the bottom of the greased baking dish.
8. Sprinkle 1 cup of the shredded sharp cheddar cheese evenly over the potato layer.
9. Spread the seared steak cubes in an even layer on top of the cheese.
10. Arrange the remaining potato slices in an even layer over the steak.
11. Pour the warm cream mixture evenly over the top potato layer, ensuring it seeps through to the bottom.
12. Sprinkle the remaining 1 cup shredded sharp cheddar cheese evenly over the top, followed by 1/4 cup grated Parmesan cheese.
13. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
14. Remove the foil and continue baking uncovered for another 30-35 minutes, until the top is golden brown and a knife inserted into the potatoes meets no resistance.
15. Let the dish rest at room temperature for 10 minutes before serving to allow the layers to set.
Warm and hearty, this dish offers a delightful contrast between the tender, savory steak and the creamy, cheesy potatoes with a crisp golden top. For a creative twist, serve it alongside a simple green salad dressed with vinaigrette to balance the richness, or garnish with fresh chopped parsley for a pop of color and freshness.
Spicy Cajun Round Steak Bake
Every home cook needs a reliable, flavorful one-pan meal for busy weeknights, and this Spicy Cajun Round Steak Bake delivers exactly that. It transforms affordable round steak into a tender, spicy dish with minimal effort, making it perfect for beginners looking to impress. You’ll layer bold Cajun spices, fresh vegetables, and a simple sauce for a complete dinner that bakes to perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the steak and seasoning:
– 1.5 lbs round steak, cut into 1-inch strips
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning blend
– 1 tsp salt
For the vegetables:
– 1 large onion, sliced into ½-inch pieces
– 1 green bell pepper, sliced into ½-inch strips
– 2 celery stalks, chopped into ½-inch pieces
– 3 garlic cloves, minced
For the sauce:
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
Instructions
1. Preheat your oven to 375°F to ensure even cooking from the start.
2. Pat the round steak strips dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a large bowl, toss the steak strips with olive oil, Cajun seasoning, and salt until evenly coated.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Add the seasoned steak strips to the skillet in a single layer, working in batches if needed to avoid overcrowding.
6. Sear the steak for 3 minutes per side until browned, then transfer to a plate.
7. In the same skillet, add the onion, bell pepper, and celery, cooking for 5 minutes until slightly softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour in the diced tomatoes, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet for extra flavor.
10. Return the seared steak strips to the skillet, nestling them into the vegetable mixture.
11. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
12. Remove the cover and bake for an additional 10 minutes to thicken the sauce slightly.
13. Let the bake rest for 5 minutes before serving to allow the flavors to meld and the steak to reabsorb juices.
Layers of tender steak soak up the spicy, tomato-based sauce, while the vegetables retain a pleasant crunch for contrast. Serve it over creamy mashed potatoes or rice to balance the heat, or spoon it into warm tortillas for a Cajun-inspired twist on taco night.
Round Steak with Mushroom and Onion Gravy
Zesty and comforting, this round steak with mushroom and onion gravy is the perfect hearty meal for chilly evenings. Let’s walk through each step together to create tender steak smothered in a rich, savory gravy that’s sure to become a family favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the steak:
– 1 ½ lbs round steak, cut into 4 pieces
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp all-purpose flour
– 2 tbsp vegetable oil
For the gravy:
– 1 large yellow onion, thinly sliced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 2 tbsp unsalted butter
Instructions
1. Pat the round steak pieces dry with paper towels, then season both sides evenly with salt and black pepper.
2. Dredge each steak piece in 2 tbsp of all-purpose flour, shaking off any excess.
3. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steak pieces to the skillet without overcrowding, and sear for 3–4 minutes per side until a golden-brown crust forms. Tip: Avoid moving the steak during searing to ensure a proper crust develops.
5. Transfer the seared steak to a plate and set aside, leaving any drippings in the skillet.
6. Reduce the heat to medium and add 2 tbsp of unsalted butter to the skillet, swirling to melt.
7. Add the thinly sliced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
8. Stir in the sliced mushrooms and cook for another 5 minutes until they release their moisture and brown slightly.
9. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
10. Sprinkle 2 tbsp of all-purpose flour over the mushroom and onion mixture, stirring constantly for 2 minutes to cook out the raw flour taste. Tip: This step creates a roux that will thicken the gravy smoothly.
11. Gradually pour in 2 cups of beef broth while whisking continuously to prevent lumps from forming.
12. Stir in 1 tbsp of Worcestershire sauce and 1 tsp of dried thyme, then bring the mixture to a gentle simmer.
13. Return the seared steak pieces to the skillet, nestling them into the gravy.
14. Cover the skillet and reduce the heat to low, letting it simmer for 20–25 minutes until the steak is fork-tender. Tip: Check the steak at 20 minutes; it should easily pull apart with a fork when done.
15. Remove the skillet from heat and let it rest for 5 minutes before serving.
Lusciously tender, the steak pairs beautifully with the earthy mushrooms and sweet onions in a velvety gravy. Serve it over mashed potatoes or egg noodles to soak up every last drop, or alongside roasted vegetables for a complete, satisfying meal.
Oven-Barbecue Round Steak with Cornbread
Oven-barbecue round steak with cornbread is a comforting, hands-off meal that transforms budget-friendly beef into tender, saucy perfection, paired with a sweet, crumbly side that soaks up every drop. It’s ideal for a cozy family dinner or casual gathering, requiring minimal active effort for maximum flavor payoff.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the barbecue sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar, packed
– 2 tbsp Worcestershire sauce
– 1 tbsp yellow mustard
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
For the steak and vegetables:
– 2 lbs round steak, trimmed of excess fat
– 1 large onion, sliced into 1/4-inch rings
– 1 green bell pepper, sliced into 1/4-inch strips
– 2 tbsp vegetable oil
– 1 tsp salt
For the cornbread:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/4 cup vegetable oil
– 1 large egg
Instructions
1. Preheat your oven to 325°F.
2. In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, garlic powder, smoked paprika, and black pepper until smooth to make the barbecue sauce. Tip: For a deeper flavor, let the sauce sit for 10 minutes before using.
3. Pat the round steak dry with paper towels, then season both sides evenly with the salt.
4. Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the steak for 3–4 minutes per side until a golden-brown crust forms. Tip: Avoid moving the steak while searing to ensure a good crust.
6. Remove the steak from the skillet and set it aside on a plate.
7. Add the sliced onion and green bell pepper to the same skillet and cook for 5 minutes, stirring occasionally, until slightly softened.
8. Pour half of the barbecue sauce over the vegetables in the skillet and stir to coat.
9. Place the seared steak on top of the vegetables and sauce in the skillet.
10. Spread the remaining barbecue sauce evenly over the top of the steak.
11. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
12. Bake for 2 hours until the steak is fork-tender. Tip: Check at 1 hour 45 minutes; the steak should pull apart easily with a fork.
13. While the steak bakes, prepare the cornbread batter: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
14. In a separate bowl, whisk the milk, vegetable oil, and egg until combined.
15. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix.
16. After the steak has baked for 2 hours, remove the skillet from the oven and increase the oven temperature to 400°F.
17. Uncover the skillet and spoon the cornbread batter evenly over the top of the steak and sauce.
18. Return the skillet to the oven, uncovered, and bake for 25–30 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
19. Remove the skillet from the oven and let it rest for 10 minutes before serving.
Just out of the oven, the steak shreds effortlessly with a fork, bathed in a tangy-sweet sauce that caramelizes the tender vegetables underneath. The cornbread bakes up with a crisp, golden crust and a moist, slightly crumbly interior, perfect for scooping up every savory bite. Serve it straight from the skillet for a rustic presentation, or pair it with a simple green salad to balance the richness.
Summary
Mastering oven-baked round steak is easy with these 20 savory recipes! From classic comfort food to exciting new flavors, there’s a perfect dish for every home cook. We hope you find a new family favorite—give one a try this week! Don’t forget to leave a comment with your top pick and share this roundup on Pinterest to inspire fellow cooks. Happy baking!
