Sirloin Steak Casserole Recipes

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CHUNKY SIRLOIN BEEF STEW



Chunky Sirloin Beef Stew image

You don't need to simmer homemade stew for hours when you use a more tender cut of beef, like sirloin steak. This hearty dish will fill you up after a day of sledding or skating.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound beef sirloin steak, cut into 1/2-inch cubes
3 medium carrots, sliced
4 celery ribs, sliced
1 small onion, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup cold water
1 teaspoon browning sauce, optional

Steps:

  • In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 306mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

SIRLOIN STEAK WITH MUSHROOMS



Sirloin Steak with Mushrooms image

Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!

Provided by brandon

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 (12 ounce) sirloin steak
salt and freshly ground black pepper to taste
2 tablespoons oil, or as needed
⅓ cup shiitake mushrooms, stems discarded, caps thickly sliced
½ shallot, sliced
1 clove garlic, peeled
⅓ cup dry white wine
⅓ cup beef broth
¼ cup butter, cubed
2 tablespoons chopped fresh tarragon

Steps:

  • Season steak with salt and pepper on both sides.
  • Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
  • Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g

LOW CARB KETO PHILLY CHEESESTEAK CASSEROLE RECIPE



Low Carb Keto Philly Cheesesteak Casserole Recipe image

An easy keto philly cheesesteak casserole recipe that takes just 30 minutes! Creamy, cheesy low carb philly cheesesteak casserole uses simple ingredients with minimal prep.

Provided by Maya Krampf

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 lb Ground beef
2 tsp Sea salt
1/2 tsp Black pepper
3 large Bell peppers ((sliced into thin strips; I used red, yellow, and green))
1 large Onion ((cut in half, sliced into thin slices))
1/2 tbsp Italian seasoning
1 tsp Smoked paprika
1/2 tsp Garlic powder
4 oz Cream cheese
1/4 cup Chicken bone broth
6 slices Provolone cheese ((~4 oz))

Steps:

  • Preheat the oven to 350 degrees F (177 degrees C).
  • Place the beef into a large saute pan over medium-high heat and break up with a spatula. Season with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
  • Add the bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Saute for 10-15 minutes, until vegetables are soft.
  • Add the cream cheese and broth. Stir together until smooth and melted.
  • Transfer the mixture to a large stoneware baking dish (8 x 11 ½ inches). Arrange provolone slices on top, overlapping slightly.
  • Bake for 10-15 minutes, until cheese is melted.

Nutrition Facts : Calories 689.7 kcal, Carbohydrate 9.7 g, Protein 52.5 g, Fat 48.9 g, SaturatedFat 4.8 g, Cholesterol 19.3 mg, Sodium 1029 mg, Fiber 2.5 g, Sugar 5.4 g, ServingSize 1 serving

CONNIE'S SIRLOIN CASSEROLE



Connie's Sirloin Casserole image

Love the gravy that this recipe created. To me, the Kentucky Kernel flour always makes everything so good. After the initial preparation, this is one of those recipes that takes no attention. Your guests will be very impressed!

Provided by Connie Ottman

Categories     Casseroles

Time 4h20m

Number Of Ingredients 11

2 1/2 lb top sirloin roast chunks, bone in
1 1/2 c kentucky seasoned flour- if you can't find the kentucky brand flour, just mix 1 1/2 cup all purpose flour flour, 1 teaspoon salt, 1/2 teaspoon pepper and onion powder together.
2 Tbsp garlc powder
1 Tbsp lawry's seasoning
3 Tbsp olive oil
6 potatoes, peeled and sliced into large hunks
6 carrots, peeled and sliced into large hunks
1/2 bottle red wine, small, single size bottle
1 pkg onion soup mix
salt and pepper to taste
2 c water

Steps:

  • 1. Combine flour, garlic powder and Lawry's seasoning in a zip lock bag and shake it to combine.
  • 2. Add sirloin chunks and shake to cover them.
  • 3. Add olive oil to your hot cast iron skillet.
  • 4. Brown sirloin chunks in olive oil. Be sure all sides of sirloin are brown.
  • 5. Take sirloin chunks out of the cast iron skillet and place in a large casserole that has a cover (or cover later with aluminum foil).
  • 6. Add 2 cups of water to the hot pan and mix up the drippings.
  • 7. Add potatoes, carrots, wine, onion mix, and drippings into the casserole dish and cover.
  • 8. Roast at 280 degrees for 3 hours; then 1 hour at 350 degrees. You can play around with the degrees and time. This is just how I did it the first time I made it and it was amazing.
  • 9. Enjoy!

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

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

SIRLOIN STEAK CASSEROLE



Sirloin Steak Casserole image

This is similar enough to swiss steak to be comforting, but different enough not to be boring. I often substitute freshly minced garlic for the garlic powder. Serve with mashed potatoes and a green vegetable; I prefer green beans with this.

Provided by Lennie

Categories     Vegetable

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon mustard powder
2 lbs sirloin steaks
3 tablespoons vegetable oil
2 cups sliced mushrooms
1 onion, peeled and sliced
1 cup red wine
1/4 cup packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 (19 ounce) can tomatoes, undrained

Steps:

  • Preheat oven to 325F degrees.
  • In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
  • Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
  • In a large skillet over medium-high heat, heat oil.
  • Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
  • When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
  • Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
  • Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.

CUBED STEAK CASSEROLE



Cubed Steak Casserole image

Make and share this Cubed Steak Casserole recipe from Food.com.

Provided by billiehaney

Categories     One Dish Meal

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 5

4 -5 cube steaks
1 (8 ounce) can mushroom soup
1 (8 ounce) can milk
3 cups cooked rice
salt & pepper

Steps:

  • Heat oven to 350°.
  • Boil rice, drain, and rinse with cool water.
  • Fry cubed steak in frying pan, lay on paper towel or towel to absorb grease. when cooled cut into bite-size pieces.
  • Mix soup and milk in pot mix until smooth mixture.
  • Pour rice into bottom of casserole dish, Combine with 1/4 of mushroom soup mix, and mix together, spread evenly over bottom of dish.
  • Add cut cubed steak on top of rice mixture. Pour remaining soup over this and bake.

Nutrition Facts : Calories 193.7, Fat 2.9, SaturatedFat 1.3, Cholesterol 6.8, Sodium 208.1, Carbohydrate 36.2, Fiber 0.5, Sugar 0.1, Protein 4.7

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