Best Fork Tender Steak Casserole Recipes

EXTREME MELT-IN-YOUR-MOUTH STEAKS

Extreme Melt-In-Your-Mouth Steaks image

Not only are these these most delicious steaks they are so tender you can slice them with a butter knife! --- of coarse you may use any cut of steak desired, I prefer rib-eyes --- plan ahead the steaks needs to marinate for 6-24 hours and must be brought down to room temperature before cooking which may take a couple hours.

Provided by Kittencalrecipezazz

Categories Steak

Time 6h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/4 cup Worcestershire sauce
1/2 cup low sodium soy sauce (use only low-sodium)
3 tablespoons minced fresh garlic
1 small onions or 2 small green onions, chopped
1 -2 teaspoon fresh ground black pepper
1 tablespoon dried rosemary (can use less)
1/4 cup A.1. Original Sauce
2 tablespoons steak seasoning, spice (any brand will do, I use Club House Steak Seasoning)
4 (11 -12 ounce) rib eye steaks (or a little smaller, or use steaks of choice)

Steps:

In a food processor combine all ingredients except the steaks; process until well blended.
Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
Grill steaks until desired doneness.

Nutrition Facts : Calories 1146.2, Fat 96.2, SaturatedFat 31.9, Cholesterol 212.4, Sodium 1408.7, Carbohydrate 10.8, Fiber 1.2, Sugar 3.1, Protein 57.1

STEAK CASSEROLE

Steak Casserole image

Economical and delicious round steak is used in this comforting casserole.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
2 pounds boneless round steak, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 cup water
1/2 cup low-sodium beef broth
1 garlic clove, minced
1 tablespoon dried minced onion
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed
3 cups mashed potatoes (with added milk)
1 tablespoon butter, melted
Paprika

Steps:

Preheat oven to 350°. In a large resealable plastic bag, combine flour, seasoning blend and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish. , To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, 5 minutes; stir in mushrooms. Pour over meat; mix well. , Cover and bake 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15-20 minutes longer.

Nutrition Facts : Calories 339 calories, Fat 14g fat, Cholesterol 71mg cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

AWESOME FORK TENDER STEAK & GRAVY - OVER NOODLES

Awesome Fork Tender Steak & Gravy - Over Noodles image

I've been doing a great job of cleaning out my freezers and using up meats that would otherwise freezer burn. We can't have that, so I decided to try making steaks the way my gram used to make her venison. I wasn't sure of exactly how she did it other than remembering her flouring and pounding them to tenderize. Let me tell you, gram would be so proud of how tender and delicious my steaks turned out. You can cut them with a fork and my gravy was awesome! I wouldn't change a thing and my daughter said, make sure you post your recipe so I will always have it. That statement said it all!

Provided by Cassie * @1lovetocook1x

Categories Beef

Number Of Ingredients 17

Ingredients

I - used 1 pound top round steak and 1 pound chuck tender steak - cut into portion size pieces
flour - - enough to pound both sides of steak
kosher - salt to season steak
pepper - to season steak
3/4 teaspoon(s) onion powder - to season steak
1 large onion, sliced thin
1/2 tablespoon(s) minced garlic
1 cup(s) beef broth
1 cup(s) water
3 tablespoon(s) worcestershire sauce
hot - cooked noodles, buttered and parsleyed
GRAVY
16 ounce(s) beef broth
1/4 cup(s) flour
1 teaspoon(s) better than bullion beef base
1 tablespoon(s) worcestershire sauce
pepper - to taste

Steps:

Preheat oven to 325 degree F. Cut steaks into individual pieces. Season both sides with salt, pepper and onion powder. Sprinkle both sided with equal amount of flour and pound steaks to tenderize.
In an oven proof dutch oven, over medium heat - add 2 - 3 tablespoons oil. Once shimmery, add just enough steak pieces to not over crowd. Brown both sides and remove to a plate. Continue with remaining steak.
Once steak is browned, layer with onions in same pan. Add water, broth, Worcestershire sauce and garlic. Cover and bake for 2 - 2 1/2 hours or until steak is fork tender.
In a bowl, whisk together the broth, bullion, pepper and flour. Taste and see if needs more seasoning.
Remove steak& onions to a plate. Cover in foil to keep warm.
In the same pan as you baked steak in, stir in broth mixture, scraping any bits of goodies on the sides and bottom of pan. Bring to a slow boil and simmer until thickened
Carefully add steaks back to pan and heat back up on low until steak is hot.
I made noodles, drained and added 1 tablespoon butter and 1 teaspoon parsley paste. Stirred to coat. Plate noodles and top with some gravy and desired steak per plate. I served with a side of corn. This was absolutely delicious! Seconds were had. Enjoy!

FORK TENDER STEAK CASSEROLE

Fork Tender Steak Casserole image

This recipe is so ridiculously easy that I almost feel silly sharing it! But, I made it yesterday after probably 10 years of not, & it reminded just how good it really is! I added ingredients to it through the years. This was one of the very first things I ever cooked that came out good way back when. :) This is great for the...

Provided by Michelle Koletar/Mertz

Categories Steaks and Chops

Time 2h30m

Number Of Ingredients 9

Ingredients

1-2 lb round steak
4 large carrots, sliced and peeled
3 large potatoes, sliced thin and peeled
1 pkg dry onion soup mix
1-1/2 c water
1 Tbsp worcestershire sauce
1 Tbsp steak sauce
1/2 c red wine (if not using, use 2 cups water instead)
flour, cooking oil

Steps:

1. Heat oven to 350 degrees.
2. Pound round steak w/ meat mallet until tenderized & flattened. Salt & pepper. Coat w/ flour. Fry until browned on both sides in cooking oil in a Dutch Oven. (If there's excess grease in the Oven, get rid of that. If you don't use too much oil, it shouldn't be a problem.)
3. Lay potatoes & carrots on top of steak.
4. Whisk water, steak sauces, onion soup, wine, until well blended. Pour over the main ingredients. Cover and bake for 2 - 2.5 hours at 350 degrees. Or add to crockpot and cook on low for 6/7 hours or high on 3/4. When it's done, there will be a lovely sauce and the meat will flake with a fork. Enjoy!