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Beef Round Steak Recipes

Some of our favorites include: Balsamic Braised Eye Of Round Steak and more!

Pepper Steak Recipe

This Eye of Round Steak is cooked low and slow to reach fork-tender deliciousness! This simple beef eye of round recipe uses braising to tenderize this lean and tough cut, simmering with onions in a flavorful honey balsamic sauce.

Prep time: 15 minutes

Braising time: 2 hours

Total time: 2 hours 15 minutes

Servings: 4

Section 1: Ingredients

  • 4 pieces eye of round steak, (about 1 1/2 to 2 pounds or 0.8 kg in total)

  • 2 large onions, thinly sliced

  • 2 tablespoons olive oil, divided

  • 3 cloves garlic, minced, (1 tablespoon)

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ¼ teaspoon dried thyme

  • ½ cup all-purpose flour


  • ¼ cup balsamic vinegar

  • 2 cups beef broth

  • 2 teaspoons honey

  • 1/4 teaspoon cinnamon powder, optional

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • ¼ teaspoon ginger powder

Section 2: Directions

1. Place a large pan or Dutch oven over medium heat. Add 1 tablespoon of oil and the minced garlic. Cook for 1 minute or until fragrant.

2. Add sliced onions and sauté for about 5 minutes until soft and slightly browned. Transfer to a plate and set aside.

3. Pat dry the eye of round steaks with paper towels to remove excess moisture.

4. Season the steak with dried thyme, salt, and pepper. Then dust lightly with flour.

5. Turn your pan to medium-high, add another 1 tablespoon of oil. Once hot, add steaks and sear for 1-2 minutes PER SIDE until nicely browned.

6. Pour in balsamic vinegar and beef broth, together with the sautéed onion.

7. Add honey, cinnamon powder, onion powder, paprika and ginger powder.

8. Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.

9. Simmer for 2-2.5 hours or until the meat is fork-tender. Make sure to check periodically through and replenish the liquid. (To replenish: Add water to come halfway up the meat, turn up the heat and bring to boil. Then reduce to low and keep simmering)

10. Serve immediately and drizzle the sauce on top. (For a thicker gravy, remove the meat and vegetables with a slotted spoon. Mix 1/2 tablespoon of cornstarch and 1 tablespoon of water. Turn the heat to medium-high, add the mixture to the sauce and bring it to a boil. Lower the heat and simmer for a few minutes until thick).


- You can make this ahead of time, and reheat in a covered pot on the stove until the meat is warmed through, about 5 minutes. Add water if needed.

- Make it in the oven:

Preheat oven to 350°F (177°C).

Following the instructions above up to the simmering stage.

After adding all ingredients to an oven-safe pan and bring to a boil, cover and transfer to the oven for about 2.5 hours or until the meat is tender.

- Make it in a crock pot:

Season and dust the eye of round steak.

Sear the steak in a pan and add to the bottom of the crockpot.

Add uncooked onions and other ingredients to the crock pot.

Cover and cook 2-4 hours on a high setting or 4-6 hours on low setting, until the steak is fork tender.

Swiss Steak

This AMAZING Swiss Steak recipe is pure comfort food at its best flavor. Beef round steak is tenderized, browned, and slow-cooked to perfection with onions, garlic, and carrots in a lightly seasoned tomato sauce. For the ultimate meal, serve over mashed potatoes, rice, or pasta!

Prep Time: 25 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 55 minutes

Servings: 4 servings

Section 1: Ingredients

  • 2 lbs. bottom round or top round steak pounded 1/2 inch thick

  • Kosher salt and fresh ground black pepper

  • ½ cup all purpose flour

  • 2-3 tablespoons vegetable oil

  • 1 onion sliced half moon

  • 3 carrots peeled and cut in 1 inch chunks

  • 3 cloves garlic minced

  • 2 tablespoons tomato paste

  • 2 cups low sodium beef broth

  • 2 14.5 ounce cans diced tomatoes

  • 1 tablespoon Worcestershire Sauce

  • 1 teaspoon marjoram

  • ½ teaspoon dried thyme

  • ¼ teaspoon paprika

Section 2: Directions

1. Tenderize the round steak with a meat mallet.

2. Generously salt and pepper on both sides of the beef. Add the flour to a shallow bowl and dredge the beef in it. Shake off any excess flour.

3. Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot over medium-high heat and brown the meat on both sides. Remove the meat to a plate.

4. Heat the remaining vegetable oil in the pot over medium heat. Add the onion and carrots and cook until the onions are tender approximately 5-7 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.

5. Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, paprika, and the browned beef. Gently scrape the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.

6. Season with kosher salt and fresh ground black pepper to taste. If desired, serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.


- Use a meat mallet to tenderize your round steak. Cover the round steak with plastic and beat the round steak to about a 1/2 inch thick.

- You can make this recipe in a Dutch oven, stock pot, ovenproof skillet, or casserole dish. Just cover it with aluminum foil if the vessel does not have an ovenproof lid before placing in the oven.

- Peel the carrots so they have that beautiful bright orange color.

- The fire roasted tomatoes can be replaced with diced.

- Dried oregano may be substituted for dried marjoram. Marjoram is a little sweeter, less pungent, and overall more subtle.

Easy Crock Pot Round Steak with Mushrooms

Make your slow cooker do all the work with this easy Crock Pot Round Steak! Throw all the ingredients together in your crock pot, walk away, and come back to tender round steak, mushrooms, and onions in a rich beef gravy.

Prep time: 5 minutes

Cook time: 8 hours

Total time: 8 hours 5 minutes

Servings: 4

Section 1: Ingredients

  • 1.5-2 pounds round steak

  • 1 package onion soup mix

  • 1 large yellow onion, sliced

  • 8 ounces mushrooms, sliced

  • 2 cups low sodium beef broth

  • 3 Tablespoons cornstarch

  • Salt and pepper, to taste

Section 2: Directions

1. Preheat the slow cooker while you prepare the rest of the ingredients.

2. Spread half the onions and mushrooms on the bottom of a slow cooker, followed by the steaks. Sprinkle the steaks with the onion soup mix, flipping them over to coat both sides with the seasoning.

3. Spread the remaining onions and mushrooms on top, then pour in the beef broth.

4. Cover and cook on low for 8 hours. Remove about 1/4 cup of the juices from the crock pot. Whisk in the cornstarch to form a slurry. Stir the slurry back into the slow cooker, turn the heat up to high, and continue to cook uncovered, stirring occasionally, another 15-20 minutes, or until juices are thickened. Season to taste with salt and pepper.

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