35 Mouthwatering Tenderized Round Steak Recipes You Must Try

Get ready to transform that humble round steak into something spectacular! Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive meals for guests, tenderized round steak is your secret weapon. We’ve gathered 35 incredible recipes that will make this budget-friendly cut the star of your table. Let’s dive in and discover your new favorite dishes!

Garlic Herb Marinated Tenderized Round Steak

Pounding round steak transforms this budget-friendly cut into something extraordinary. Garlic and fresh herbs create a marinade that penetrates deep, ensuring every bite bursts with flavor. This simple technique yields steak so tender you won’t believe it came from such an economical cut.

Ingredients

– 1½ pounds of round steak, about ¾ inch thick
– 4 cloves of garlic, minced up real fine
– A big handful of fresh rosemary, chopped
– A couple tablespoons of fresh thyme leaves
– A good glug of olive oil, about ¼ cup
– A generous splash of Worcestershire sauce
– A couple teaspoons of coarse kosher salt
– A good crack of black pepper

Instructions

1. Place round steak between two sheets of plastic wrap on a sturdy cutting board.
2. Pound steak evenly with a meat mallet until it reaches ½-inch thickness throughout.
3. Combine minced garlic, chopped rosemary, thyme leaves, olive oil, Worcestershire sauce, salt, and pepper in a large zip-top bag.
4. Add pounded steak to the marinade bag, pressing out excess air before sealing.
5. Refrigerate marinating steak for at least 4 hours, flipping the bag halfway through.
6. Remove steak from refrigerator 30 minutes before cooking to reach room temperature.
7. Preheat a heavy skillet or grill to medium-high heat (about 400°F).
8. Remove steak from marinade, letting excess drip off while discarding used marinade.
9. Cook steak for 4-5 minutes without moving to develop a proper sear.
10. Flip steak and cook for another 4-5 minutes until internal temperature reaches 135°F for medium-rare.
11. Transfer cooked steak to a cutting board and let rest for 8-10 minutes.
12. Slice steak thinly against the grain to maximize tenderness.

Marinated steak emerges incredibly juicy with a robust garlic-herb crust that crackles with each bite. The tenderized texture practically melts away, making this perfect for stacking on crusty bread or slicing over a crisp salad. Leftovers make outstanding steak sandwiches the next day—if you’re lucky enough to have any left.

Classic Chicken-Fried Beef Steak with Creamy Gravy

Remember those diner-style meals that hit all the right comfort notes? This chicken-fried steak delivers that perfect crunch. Ready for a satisfying, home-cooked classic?

Ingredients

• a couple of cube steaks, about 1/2 pound total
• about 1 cup of all-purpose flour
• 2 large eggs
• a splash of whole milk, around 1/4 cup
• a good pinch of salt and black pepper
• a dash of garlic powder, roughly 1/2 teaspoon
• enough vegetable oil to fill your skillet 1/2 inch deep
• another 2 tablespoons of flour for the gravy
• another 1 1/2 cups of whole milk for the gravy

Instructions

1. Pat the cube steaks completely dry with paper towels.
2. Whisk the eggs with 1/4 cup of milk in a shallow bowl until fully combined.
3. Mix 1 cup of flour with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder on a separate plate.
4. Dredge each steak first in the seasoned flour, coating both sides.
5. Dip the floured steak into the egg mixture, letting excess drip off.
6. Dredge the steak once more in the seasoned flour, pressing gently to adhere.
7. Pour vegetable oil into a large skillet until it’s 1/2 inch deep.
8. Heat the oil over medium-high heat until it reaches 350°F on a thermometer.
9. Carefully place one steak into the hot oil—it should sizzle immediately.
10. Fry for 3–4 minutes until the bottom is golden brown and crispy.
11. Flip the steak using tongs and fry another 3–4 minutes until golden.
12. Transfer the cooked steak to a wire rack set over a baking sheet.
13. Repeat the frying process with the remaining steak.
14. Pour off all but 2 tablespoons of the hot oil from the skillet.
15. Sprinkle 2 tablespoons of flour into the skillet and whisk for 1 minute until bubbly.
16. Gradually pour in 1 1/2 cups of milk while whisking constantly to prevent lumps.
17. Bring the gravy to a simmer and cook for 3–4 minutes until thickened.
18. Season the gravy with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
19. What makes this dish special is the contrast between the craggy, crunchy crust and the tender beef inside. The creamy gravy adds richness that soaks perfectly into mashed potatoes. For a fun twist, serve it open-faced on toast with a fried egg on top.

Slow Cooker Tenderized Round Steak in Mushroom Sauce

You know those tough round steaks that usually need serious pounding? This recipe transforms them into fork-tender perfection with minimal effort. Your slow cooker does all the work while you go about your day.

Ingredients

– 2 pounds of round steak
– 1 can of cream of mushroom soup
– 1 packet of dry onion soup mix
– 1 cup of beef broth
– A couple of tablespoons of Worcestershire sauce
– A splash of red wine (optional but recommended)
– A handful of sliced fresh mushrooms
– A couple of cloves of minced garlic

Instructions

1. Pat your round steak completely dry with paper towels.
2. Season both sides of the steak generously with salt and pepper.
3. Place the seasoned steak in your slow cooker.
4. In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, and beef broth until smooth.
5. Stir in the Worcestershire sauce, red wine (if using), sliced mushrooms, and minced garlic.
6. Pour the mushroom sauce mixture evenly over the steak in the slow cooker.
7. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
8. Check for doneness – the steak should pull apart easily with a fork.
9. Remove the steak from the slow cooker and let it rest for 5 minutes before slicing.
10. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir into the hot sauce and cook for 15 more minutes.

Always pat meat dry before cooking for better browning and texture. Don’t skip the resting time – it allows the juices to redistribute throughout the meat. For extra flavor, brown the steak in a hot skillet for 2 minutes per side before slow cooking. The long, slow cooking breaks down the tough fibers, creating melt-in-your-mouth tenderness. That rich mushroom sauce soaks deep into the meat, making every bite savory and moist. Serve it over creamy mashed potatoes or buttery egg noodles to soak up every drop of that delicious sauce.

Tenderized Round Steak Tacos with Avocado Salsa

Let’s be real—weeknight dinners need to be fast and fantastic. These tacos deliver with minimal effort and maximum flavor, turning a simple cut of beef into something seriously special.

Ingredients

– A couple of round steaks, about 1 pound total
– A generous sprinkle of kosher salt
– A few good cracks of black pepper
– A couple of tablespoons of vegetable oil
– A handful of small corn tortillas
– One ripe avocado
– A big handful of cherry tomatoes, chopped
– A quarter of a red onion, finely diced
– A big squeeze of lime juice
– A small handful of fresh cilantro, chopped

Instructions

1. Place the round steaks between two sheets of plastic wrap.
2. Use a meat mallet or heavy pan to pound the steaks to ¼-inch thickness.
3. Season both sides of the steaks generously with kosher salt and black pepper.
4. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
5. Cook the steaks for 3 minutes per side until well-browned and cooked through.
6. Transfer the steaks to a cutting board and let them rest for 5 minutes.
7. While the steak rests, warm 8 corn tortillas in a dry skillet for 30 seconds per side.
8. Dice one avocado and combine it with 1 cup chopped cherry tomatoes in a medium bowl.
9. Add ¼ cup finely diced red onion to the avocado mixture.
10. Squeeze the juice of one lime over the avocado mixture.
11. Stir in ¼ cup chopped fresh cilantro until everything is well combined.
12. Thinly slice the rested steak against the grain.
13. Fill each warm tortilla with sliced steak.
14. Top each taco with a generous spoonful of the avocado salsa.

With tender, juicy steak and the cool creaminess of avocado salsa, these tacos hit all the right notes. The contrast between the warm, savory beef and the bright, fresh salsa makes every bite exciting. Try serving them with extra lime wedges for squeezing and a cold Mexican beer to cut through the richness.

Grilled Tenderized Round Steak with Chimichurri

You know that cut of beef that always seems tough no matter how you cook it? Grilled tenderized round steak changes everything. The secret is in the preparation and that vibrant chimichurri sauce that brings it all together.

Ingredients

– About 1.5 pounds of round steak
– A good splash of olive oil, maybe 2 tablespoons
– A couple of garlic cloves, minced up
– A big handful of fresh parsley, chopped fine
– A smaller handful of fresh oregano
– A squeeze of fresh lemon juice, about 1 tablespoon
– A pinch of red pepper flakes
– Salt and black pepper to coat everything nicely

Instructions

1. Place the round steak between two sheets of plastic wrap on a sturdy cutting board.
2. Pound the steak evenly with a meat mallet until it’s about 1/2 inch thick throughout.
3. Brush both sides of the steak with olive oil and season generously with salt and black pepper.
4. Preheat your grill to high heat, around 450°F, and clean the grates well.
5. Combine the minced garlic, chopped parsley, oregano, remaining olive oil, lemon juice, and red pepper flakes in a small bowl to make the chimichurri.
6. Let the chimichurri sit at room temperature while you grill the steak to allow the flavors to meld.
7. Place the tenderized steak on the hot grill and cook for 3-4 minutes without moving it to get good grill marks.
8. Flip the steak and cook for another 3-4 minutes for medium-rare, or until it reaches 135°F on an instant-read thermometer.
9. Transfer the grilled steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
10. Slice the steak against the grain into thin strips to ensure maximum tenderness.
11. Serve the sliced steak topped generously with the prepared chimichurri sauce. Here’s the magic of that tenderized texture – it practically melts in your mouth while the bright, herby chimichurri cuts through the richness. Heap it over a bed of rice or stuff it into warm tortillas for an incredible steak taco night that’ll have everyone asking for seconds.

Homestyle Braised Round Steak with Vegetables

Just when you need something hearty and simple, this braised steak delivers. Juicy round steak simmers with colorful vegetables until everything’s tender and flavorful. It’s the kind of meal that makes your kitchen smell amazing.

Ingredients

– 2 pounds of round steak, cut into serving pieces
– a couple of tablespoons of olive oil
– 1 large onion, roughly chopped
– 3 carrots, cut into thick coins
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– a splash of red wine (about ½ cup)
– 2 cups of beef broth
– 1 tablespoon of tomato paste
– a couple of sprigs of fresh thyme
– 1 bay leaf
– salt and freshly ground black pepper

Instructions

1. Pat the round steak pieces completely dry with paper towels.
2. Season both sides of the steak generously with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
4. Sear the steak pieces in a single layer for 4-5 minutes per side until a deep brown crust forms, working in batches to avoid crowding the pan.
5. Remove all steak from the pot and set it aside on a plate.
6. Add the chopped onion, carrots, and celery to the same pot.
7. Sauté the vegetables for 6-8 minutes, stirring occasionally, until the onion is softened and translucent.
8. Stir in the minced garlic and cook for 1 more minute until fragrant.
9. Pour in the ½ cup of red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon.
10. Let the wine bubble and reduce by half, which should take about 2-3 minutes.
11. Stir in the 1 tablespoon of tomato paste and cook for 1 minute to deepen its flavor.
12. Pour in the 2 cups of beef broth and bring the liquid to a simmer.
13. Return the seared steak and any accumulated juices back to the pot.
14. Add the fresh thyme sprigs and 1 bay leaf, submerging them in the liquid.
15. Bring the pot to a gentle boil, then immediately reduce the heat to low.
16. Cover the pot tightly with a lid and let it simmer gently for 1 hour and 30 minutes.
17. After 90 minutes, check the steak for tenderness—it should pull apart easily with a fork.
18. Remove and discard the thyme stems and bay leaf before serving.
Velvety tender steak practically melts alongside the sweet, softened vegetables in this deeply savory braise. The rich, wine-kissed broth soaks perfectly into mashed potatoes or crusty bread. For a fresh twist, top each bowl with a sprinkle of chopped parsley right before serving.

Peppers and Onions Smothered Tenderized Round Steak

Every home cook needs this simple, satisfying steak dish in their rotation. It transforms budget-friendly round steak into something truly special with minimal effort. The peppers and onions create a sweet, savory sauce that makes this meal unforgettable.

Ingredients

– 1.5 pounds of round steak, pounded thin
– A couple of tablespoons of olive oil
– 1 large yellow onion, sliced thin
– 2 bell peppers (any color), sliced into strips
– 2 cloves of garlic, minced
– A splash of beef broth (about 1/2 cup)
– A sprinkle of salt and black pepper

Instructions

1. Place the round steak between two sheets of plastic wrap and pound it to 1/4-inch thickness using a meat mallet or heavy pan.
2. Season both sides of the steak generously with salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
4. Sear the steak for 3-4 minutes per side until deeply browned, working in batches if needed to avoid crowding the pan.
5. Remove the steak from the skillet and set aside on a plate.
6. Add the sliced onions and peppers to the same skillet, scraping up any browned bits from the bottom.
7. Cook the vegetables for 8-10 minutes, stirring occasionally, until they’re softened and starting to caramelize.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in 1/2 cup of beef broth, using a wooden spoon to deglaze the pan completely.
10. Return the steak to the skillet, nestling it into the pepper and onion mixture.
11. Reduce heat to low, cover the skillet, and simmer for 20 minutes until the steak is fork-tender.
12. Remove from heat and let rest for 5 minutes before serving.

Serve this steak sliced against the grain to maximize tenderness. The peppers and onions break down into a sweet, jammy texture that pairs perfectly with the savory beef. Try serving it over creamy mashed potatoes or crusty bread to soak up every bit of the delicious pan sauce.

Tenderized Round Steak with Red Wine Reduction

Dinner just got a major upgrade with this simple yet impressive steak dish. Perfect for weeknights but fancy enough for company, it transforms affordable round steak into something special. The red wine reduction adds rich depth that balances the meat’s hearty flavor.

Ingredients

– 2 round steaks (about 1 inch thick)
– A generous sprinkle of kosher salt
– A good crack of black pepper
– 2 tablespoons of olive oil
– 1 minced garlic clove
– Half a cup of dry red wine
– A splash of beef broth
– A pat of butter
– A handful of fresh chopped parsley

Instructions

1. Pat the round steaks completely dry with paper towels.
2. Pound both steaks with a meat mallet until they’re about ½ inch thick.
3. Season both sides of each steak generously with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Sear the steaks for 4 minutes without moving them to develop a golden-brown crust.
6. Flip the steaks and cook for another 3 minutes.
7. Transfer the steaks to a plate and tent with foil to rest.
8. Reduce the skillet heat to medium and add the minced garlic.
9. Cook the garlic for 30 seconds until fragrant but not browned.
10. Pour in the dry red wine, scraping up all the browned bits from the pan bottom.
11. Simmer the wine for 2 minutes until reduced by half.
12. Add the beef broth and continue simmering for 3 more minutes.
13. Remove the skillet from heat and swirl in the butter until the sauce thickens.
14. Stir in the fresh chopped parsley.
15. Pour the red wine reduction over the rested steaks. Perfectly tenderized round steak melts with each bite, while the glossy reduction adds sophisticated richness. Pair it with creamy mashed potatoes to soak up every drop of the savory sauce, or serve alongside roasted vegetables for a complete meal that feels restaurant-worthy.

Asian-Inspired Soy Ginger Tenderized Round Steak

Savor tender, juicy steak with bold Asian flavors that come together in under 30 minutes. This soy-ginger marinade transforms economical round steak into a restaurant-worthy meal. Perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

– 1 pound round steak, sliced thin against the grain
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– A splash of rice vinegar
– 1 tablespoon vegetable oil
– A couple of green onions, sliced
– 1 teaspoon sesame seeds

Instructions

1. Place sliced round steak in a shallow dish.
2. Whisk together soy sauce, brown sugar, grated ginger, minced garlic, and rice vinegar in a small bowl.
3. Pour marinade over steak, ensuring all pieces are coated.
4. Marinate at room temperature for 15 minutes—this short marinade time still infuses maximum flavor.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Remove steak from marinade, letting excess liquid drip off.
7. Cook steak in a single layer for 2 minutes per side until browned and caramelized.
8. Work in batches if needed to avoid overcrowding the pan, which ensures proper browning.
9. Return all steak to the skillet.
10. Pour remaining marinade into the pan.
11. Simmer for 1 minute until sauce thickens slightly and coats the steak.
12. Use a meat thermometer to check for 145°F internal temperature for medium doneness.
13. Transfer steak to a serving plate.
14. Garnish with sliced green onions and sesame seeds.
15. Let rest for 3 minutes before serving to allow juices to redistribute.

Zesty ginger and savory soy create a glossy glaze that clings to each tender slice. The quick sear gives the steak a caramelized crust while keeping the interior juicy. Serve over steamed rice to soak up every drop of the flavorful sauce, or stuff into warm tortillas for an Asian-inspired twist on taco night.

BBQ Glazed Round Steak Skewers

Bold flavors meet easy grilling in these BBQ glazed round steak skewers. They come together quickly for weeknight dinners but taste impressive enough for weekend gatherings. Just a few ingredients transform affordable round steak into something special.

Ingredients

– 1.5 lbs round steak, cut into 1-inch cubes
– 1/2 cup of your favorite BBQ sauce
– 2 tbsp olive oil
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– A good pinch of salt
– A couple of wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8-10 wooden skewers in water for at least 30 minutes to prevent burning.
2. Cut 1.5 lbs round steak against the grain into 1-inch cubes.
3. In a medium bowl, whisk together 1/2 cup BBQ sauce, 2 tbsp olive oil, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika, and a pinch of salt.
4. Add steak cubes to the marinade and toss until thoroughly coated.
5. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
6. Preheat your grill to medium-high heat (about 400°F).
7. Thread marinated steak cubes onto soaked skewers, leaving small gaps between pieces.
8. Place skewers on the hot grill and cook for 4-5 minutes.
9. Flip skewers and brush with reserved marinade from the bowl.
10. Cook for another 4-5 minutes until steak reaches 145°F internally and has visible grill marks.
11. Remove skewers from grill and let rest for 3 minutes before serving.

Juicy and slightly charred, these skewers deliver that classic BBQ sweetness with a satisfying chew. The quick marinade tenderizes the round steak just enough while keeping it substantial. Serve them over rice for a complete meal, or slice the meat off for killer steak tacos with fresh slaw.

Lemon and Herb Baked Tenderized Round Steak

Just when you need a simple, satisfying dinner that feels fancy without the fuss, this lemon and herb baked tenderized round steak delivers. Juicy, flavorful, and surprisingly easy, it’s a weeknight winner. Let’s get straight to it.

Ingredients

– 1 pound of tenderized round steak
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– Juice from 1 lemon
– A couple of sprigs of fresh rosemary
– A splash of Worcestershire sauce
– Salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat the tenderized round steak dry with paper towels to help the seasoning stick.
3. Rub both sides of the steak with olive oil.
4. Season the steak evenly with salt and black pepper.
5. Mince the garlic and sprinkle it over the steak.
6. Squeeze the lemon juice directly over the steak.
7. Place the fresh rosemary sprigs on top of the steak.
8. Drizzle the Worcestershire sauce over everything.
9. Place the steak in a baking dish and bake for 25 minutes.
10. Check the internal temperature with a meat thermometer—it should read 145°F for medium.
11. Let the steak rest for 5 minutes before slicing against the grain for maximum tenderness.
12. Serve immediately.

The steak comes out tender with a bright, zesty kick from the lemon and a savory depth from the herbs. Pair it with roasted veggies or slice it thin for sandwiches—it’s versatile enough for any meal.

Savory Onion Soup Braised Round Steak

Nothing beats coming home to the rich aroma of slow-braised beef filling your kitchen. Nowhere is this more true than with this savory onion soup braised round steak, where tender meat meets deeply caramelized onions in a comforting embrace that’s perfect for chilly evenings.

Ingredients

– A couple of pounds of round steak, sliced thick
– A big yellow onion, thinly sliced
– A couple of cloves of garlic, minced
– A splash of olive oil
– A can of condensed onion soup
– About a cup of beef broth
– A tablespoon of Worcestershire sauce
– A couple of sprigs of fresh thyme
– A bay leaf

Instructions

1. Preheat your oven to 325°F.
2. Pat the round steak slices completely dry with paper towels to ensure a good sear.
3. Heat a splash of olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
4. Sear the steak slices for 3-4 minutes per side until deeply browned, then remove them to a plate.
5. Add the thinly sliced onion to the pot and cook for 8-10 minutes, stirring occasionally, until softened and golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the condensed onion soup, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
8. Return the seared steak slices to the pot, along with any accumulated juices.
9. Tuck the fresh thyme sprigs and bay leaf into the liquid.
10. Bring the mixture to a simmer, then cover the pot tightly with a lid.
11. Transfer the covered pot to the preheated oven and braise for 2 hours until the steak is fork-tender.
12. Remove the pot from the oven and discard the thyme sprigs and bay leaf.
13. Let the braised steak rest in the cooking liquid for 10 minutes before serving to allow the meat to reabsorb juices.

Always check that the steak pulls apart easily with a fork—that’s your sign it’s perfectly braised. Amazingly tender meat shreds effortlessly against caramelized onions in a deeply savory broth. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop of that rich cooking liquid.

Tenderized Round Steak Stroganoff

A perfectly tenderized round steak transforms this classic stroganoff into a weeknight wonder. This version comes together in under 30 minutes for a deeply satisfying meal. You’ll love how the tender beef soaks up that creamy, savory sauce.

Ingredients

– A couple of tenderized round steaks (about 1.5 pounds total)
– A good glug of olive oil (about 2 tablespoons)
– One large yellow onion, thinly sliced
– A couple of cloves of garlic, minced
– About 8 ounces of sliced cremini mushrooms
– A big splash of beef broth (1 cup)
– A generous dollop of sour cream (1 cup)
– A tablespoon of Worcestershire sauce
– A couple of tablespoons of all-purpose flour
– A pinch of salt and a few cracks of black pepper

Instructions

1. Cut your tenderized round steaks into ½-inch wide strips against the grain.
2. Season the steak strips evenly with salt and pepper on all sides.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Cook steak strips in a single layer for 2 minutes per side until browned.
5. Remove steak from skillet and set aside on a plate.
6. Add sliced onions to the same skillet and cook for 4 minutes until softened.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add sliced mushrooms and cook for 5 minutes until they release their liquid and brown.
9. Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
10. Slowly pour in beef broth while scraping up any browned bits from the bottom of the pan.
11. Bring the mixture to a simmer and cook for 3 minutes until slightly thickened.
12. Reduce heat to low and stir in Worcestershire sauce.
13. Return the cooked steak and any accumulated juices to the skillet.
14. Remove skillet from heat and stir in sour cream until fully incorporated. What makes this stroganoff special is the melt-in-your-mouth texture of the tenderized steak against the rich, tangy sauce. The mushrooms add an earthy depth that balances the creaminess perfectly. Try serving it over wide egg noodles or creamy mashed potatoes for the ultimate comfort food experience.

Swiss Steak with Tomato Gravy

Perfect comfort food for chilly evenings, this Swiss steak transforms tough cuts into fork-tender goodness. Packed with savory tomato gravy, it’s a hearty one-pan meal your family will request again and again.

Ingredients

– A couple of pounds of round steak, cut into serving pieces
– A good sprinkle of all-purpose flour
– A glug of vegetable oil
– One large onion, sliced thin
– Two cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes
– A cup of beef broth
– A splash of Worcestershire sauce
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 325°F.
2. Season the round steak pieces generously with salt and pepper on both sides.
3. Dredge each steak piece thoroughly in the all-purpose flour, shaking off any excess.
4. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat until it shimmers.
5. Sear the floured steak pieces for 3–4 minutes per side, until a deep golden-brown crust forms.
6. Remove the steaks from the skillet and set them aside on a plate.
7. Add the sliced onion to the same skillet and cook for 5 minutes, stirring occasionally, until softened.
8. Stir in the minced garlic and cook for 1 more minute until fragrant.
9. Pour in the diced tomatoes with their juices, beef broth, and Worcestershire sauce, scraping the bottom of the skillet to lift any browned bits.
10. Return the seared steak pieces to the skillet, nestling them into the tomato-onion mixture.
11. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
12. Braise for 1.5 to 2 hours, until the steak is fork-tender and easily shreds with gentle pressure.
13. Remove the skillet from the oven and let it rest for 10 minutes before serving.

Keep leftovers for next-day sandwiches—the flavors deepen overnight. This dish pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up every drop of the rich gravy.

Honey Garlic Tenderized Round Steak Bites

After a long day, these honey garlic steak bites come together in minutes. A quick sear locks in juices while the sweet-savory glaze coats every tender piece. Absolutely perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

• 1 pound of round steak, cut into 1-inch cubes
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1/3 cup of honey
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• A pinch of red pepper flakes
• Salt and freshly ground black pepper
• A handful of chopped green onions for garnish

Instructions

1. Pat the steak cubes completely dry with paper towels—this ensures a proper sear instead of steaming.
2. Season the steak generously with salt and pepper on all sides.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the steak in a single layer, working in batches if needed to avoid overcrowding.
5. Sear for 2–3 minutes per side until a deep brown crust forms.
6. Transfer the seared steak to a clean plate.
7. Reduce the heat to medium and add the minced garlic to the same skillet.
8. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
9. Pour in the honey, soy sauce, and rice vinegar, scraping up any browned bits from the pan.
10. Simmer the sauce for 1–2 minutes until it slightly thickens.
11. Return the steak bites to the skillet, tossing to coat evenly in the glaze.
12. Cook for another 1–2 minutes until the steak is heated through and glossy.
13. Sprinkle with red pepper flakes and toss once more.
14. Garnish with chopped green onions just before serving.

Buttery-tender with a sticky-sweet glaze, these bites are irresistible straight from the pan. The caramelized edges give way to juicy centers, while the garlicky honey sauce clings perfectly. Try serving them over fluffy rice or tossing them into a grain bowl for an easy, flavor-packed meal.

Spicy Cajun Style Tenderized Round Steak

Just when you think round steak needs hours to tenderize, this spicy Cajun version transforms it in under 30 minutes. Juicy, pepper-crusted slices soak up all that bold flavor without any fuss. Perfect for weeknights when you want something impressive but easy.

Ingredients

– 1 pound of round steak
– 2 tablespoons of olive oil
– 1 tablespoon of Cajun seasoning
– 1 teaspoon of garlic powder
– A couple of dashes of hot sauce
– A splash of Worcestershire sauce
– ½ cup of beef broth
– 1 thinly sliced bell pepper
– ½ of a sliced onion

Instructions

1. Place the round steak between two sheets of plastic wrap.
2. Pound the steak with a meat mallet until it’s ¼-inch thick.
3. Rub both sides of the steak evenly with Cajun seasoning and garlic powder.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Sear the steak for 3 minutes per side until a dark crust forms.
6. Remove the steak from the skillet and let it rest on a cutting board.
7. Add sliced bell pepper and onion to the same skillet.
8. Sauté the vegetables for 5 minutes until they start to soften.
9. Pour in beef broth, Worcestershire sauce, and hot sauce.
10. Scrape the bottom of the skillet to lift all the browned bits.
11. Slice the rested steak against the grain into ½-inch strips.
12. Return the steak strips to the skillet, tossing to coat in the sauce.
13. Simmer everything together for 2 minutes until the sauce slightly thickens.
Buttery-tender slices carry a peppery kick that mellows into the savory pan sauce. Pile it over creamy grits or stuff into crusty rolls for a messy, satisfying sandwich that’ll have you reaching for seconds.

Conclusion

Savor the versatility of round steak with these 35 delicious recipes! From quick weeknight dinners to impressive weekend meals, there’s something for every home cook. We’d love to hear which recipes become your family favorites—drop us a comment below. Don’t forget to share this roundup on Pinterest so other cooks can discover these mouthwatering dishes too!