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, 0 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 User ID: 1617061 53148
Reviewed Aug. 22, 2014

"Very good. Meat was very tender."

jmkasprak User ID: 2880256 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 User ID: 1470518 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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