Skillet Steak and Corn Recipe
Skillet Steak and Corn Recipe photo by Taste of Home
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Skillet Steak and Corn Recipe

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This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.—Ruth Taylor, Greeneville, Tennessee
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 4 servings


  • 1 pound boneless beef top round steak, cut into strips
  • 1 medium onion, cut into 1/4-inch wedges
  • 1/2 teaspoon dried thyme
  • 2 tablespoons canola oil
  • 3/4 cup red wine or beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (11 ounces each) Mexicorn, drained
  • Hot cooked rice

Nutritional Facts

1 cup: 386 calories, 12g fat (0 saturated fat), 70mg cholesterol, 975mg sodium, 36g carbohydrate (0 sugars, 0 fiber), 32g protein.


  1. In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice. Yield: 4 servings.
Originally published as Skillet Steak and Corn in Quick Cooking March/April 1998, p7

Full-Bodied Red Wine

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

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Uqaq User ID: 4935502 23508
Reviewed Aug. 22, 2013

"I tried this years ago when the recipe was first printed. My family LOVES this. We'll add an extra can of tomatoes and its still delicious."

Schele User ID: 2501484 23504
Reviewed Jul. 10, 2012

"Quick, simple, easy and tasty. I make this regularly."

angelasandoval User ID: 2401339 50163
Reviewed Jun. 29, 2010

"Meat nice and tender, flavors subtle...we thought it was fine, just didn't think it was anything special. I also thought it was better without the rice."

ibmz User ID: 3333048 21560
Reviewed Aug. 16, 2008

"one of my favorite recipes of all time ."

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