Skillet BBQ Round Steak Recipe
Skillet BBQ Round Steak Recipe photo by Taste of Home
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Skillet BBQ Round Steak Recipe

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I found this recipe years ago, and it has become a favorite of my family and friends. The combination of ingredients for the sauce seems to be exactly right.
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES: 6-8 servings


  • 2 pound boneless beef round steak (1 inch thick), cut into strips
  • 2 tablespoons canola oil
  • 1/2 cup tomato juice
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional

Nutritional Facts

1 each: 215 calories, 7g fat (2g saturated fat), 64mg cholesterol, 604mg sodium, 11g carbohydrate (6g sugars, 0g fiber), 26g protein .


  1. In a large skillet, brown beef in oil over medium-high heat; drain. In a small bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
  2. Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired. Yield: 6-8 servings.
Originally published as Barbecued Round Steak in Country December/January 2003, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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lauriel1031 53148
Reviewed Aug. 22, 2014

"Very good. Meat was very tender."

jmkasprak 136415
Reviewed Jul. 20, 2011

"Hubby really liked this, but I thought the sauce had too much vinegar. The meat was nice and tender."

Winn family 132438
Reviewed Mar. 23, 2010

"Our whole family loves this recipe, all the way down to our 4 year old. I usually double the sauce because we like it so much, even the leftovers (if there are any) are wonderful."

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