Tomato-Basil Steak Recipe
Tomato-Basil Steak Recipe photo by Taste of Home

Tomato-Basil Steak Recipe

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I use basil and bell peppers from my herb and vegetable garden to make this dish. It's so easy to prepare and so rich and delicious.—Sheryl Little, Sherwood, Arkansas
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 4 servings


  • 1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
  • 1/2 pound whole fresh mushrooms, quartered
  • 1 medium sweet yellow pepper, julienned
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 envelope onion soup mix
  • 2 tablespoons minced fresh basil
  • Hot cooked rice

Nutritional Facts

1 serving (calculated without rice) equals 324 calories, 14 g fat (5 g saturated fat), 92 mg cholesterol, 1116 mg sodium, 19 g carbohydrate, 3 g fiber, 32 g protein.


  1. Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.
  2. Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice. Yield: 4 servings.
Originally published as Tomato-Basil Steak in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p13

Full-Bodied Red Wine

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

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Reviewed Aug. 18, 2015

"Very easy dish. . The broth that you end up with has a LOT of delicious flavor. Like the other reviewer, I subbed chuck steak since it tenderizes nicely in the slow cooker. Next time, I'll add the peppers closer to the end of the cooking time as I prefer them crisp tender."

Reviewed May. 11, 2015

"Delicious! Made this in class and it turned out perfect! We used boneless chuck steak for the meat. I will definitely make this again!"

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