This easy baked steak and potatoes recipe is a delicious one pan variation of the classic combo. Skillet browned steak bakes in the oven with potatoes for a delicious, hearty meal that's sure to be a crowd-pleaser.
My great-grandmother is the one who originally showed us how to cook round steak in oven that's tasty, enticing, and irresistible. This is her baked steak recipe and I'm proud to carry on her tradition.
I know that she'd be happy that I'm sharing this perfect steak recipe with you now. I know how much my family loves it and I'm confident that your family will love it as well!
If you you can't get enough steak in your life, I'm sure you'll enjoy my easy cowboy stew or succulent garlic butter steak bites with potatoes. Try them all and tell me which is your favorite!!
Psst...I have to tell you a secret...a nice carrot side dish compliments this main dish quite smashingly!
Why You Will Love Steak and Potatoes in the Oven
- Simple ingredient list. There's nothing here out of the ordinary and you can have a divine steak dish on the table using 10 ingredients.
- Great for a variety of cuts of beef. The meat turns out tender no matter what cut you use which allows you to take advantage of buying the steak with the best price.
- Easy and impressive meal! Baked steak with potatoes and mushrooms is easy enough for weeknights but also a meal you can be proud to serve up to company.
Ingredients
This baked steak recipe uses simple ingredients that you can easily find at your local grocery store. Let's take a look at the highlights!
- Steak: You can use chuck, blade or round steaks to make oven baked steak and potatoes. Just make sure to choose steaks that are similar in size so they cook evenly.
- Potatoes: Use baby or small potatoes or you can cut larger potatoes into chunks.
- Mushrooms: Simple white or brown mushrooms work great. Save some time by choosing presliced.
- Aromatics: Onions and garlic give the sauce a deep, rich flavor.
- Umami flavor: Soy sauce and tomato paste give the sauce more umami, savory flavor.
- Cornstarch: Used to add a crust to the steaks. You can also use potato starch.
- Thyme or rosemary: To keep things simple the recipe uses dried herbs but you can also use fresh if desired.
Substitutions and Variations
- Mushrooms: Use eggplant, cauliflower, celery, carrots, broccoli, asparagus, squash, snow peas, or corn instead.
- Onion: Leeks, shallots or green onions make tasty options with similar flavor.
- Thyme or Rosemary: Change up the herbs and use sage, marjoram, or oregano. Italian seasoning is also a tasty substitution.
- Spicy: Add a teaspoon of chili pepper flakes, jalapeno powder, smoked jalapeno powder, or chipotle powder to the soy mixture to add a little spice. I will also occasionally add a teaspoon of our homemade hot pepper sauce, or use your favorite hot sauce instead.
- Pepper: Use freshly cracked pepper to add texture as well as a more subtle pepper flavor.
How to Make Baked Steak and Potatoes
I keep telling you just how easy this steak and potatoes recipe is to make and once you see the instructions, you'll breathe a sigh of relief. Cooking a great meal couldn't be simpler!
We will walk through the main steps but be sure to check the recipe card for all the details.
- Season the steaks with salt and pepper.
- Coat each steak in cornstarch.
- Cook the steaks in a skillet on each side just until browned.
- Wipe out the skillet and add the tomato paste, broth, and soy sauce. Mix them together.
- Add the onions, mushrooms, potatoes, garlic, and thyme to the hot skillet. Bring the sauce and veggies to a boil.
- Add the vegetable mixture to a roasting pan and top with the steaks. Bake for 2 hours covered with a lid or foil.
- Uncover and bake for 30 more minutes.
- Serve it up and enjoy!
Storage
Leftovers: Store leftover baked steaks with potatoes in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
To Reheat: Let it thaw in the fridge overnight. Let it come up to room temperature before reheating. Cook in the oven at 275° F for 30 minutes or in the microwave for 90 seconds - flipping halfway through.
Can I make baked steak in advance?
Yes, you can! Sear the steaks and prepare the potato, mushroom, and onion mixture. Store them separately in the refrigerator for up to two days. Remove it from the refrigerator a half hour before baking. Then continue preparing the dish for the oven and cook.
What to Serve with Steak
If you're looking for something absolutely delish to serve with this dish then look no further. Here are some of my great side dishes that will complement most meals.
- Side Salad
- Smoked Vegetables
- Carrots
- Asparagus
- Greek Rice Salad
- Red Red Rice
- Baby Bella Mushroom
- Pasta
Are you searching for a mouthwatering side that will make your meal 10 times better? To find some ideas, go to What to Serve With Beef Bourguignon.
Tips and FAQ
- Make sure you add enough cornstarch to the meat properly before placing it in the skillet.
- Cornstarch is best for searing your steak although potato starch will do if that's all you have on hand.
- For best flavor and more control over the salt use low-sodium soy sauce and broth.
- If using salted soy sauce and broth be sure to taste before adding more salt.
The best way is to reheat it in the oven at 275° F for thirty minutes and then sear it in the frying pan.
Yes, discover exactly what steps to follow to reheat steak in air fryer! You will find lots of tips too.
I use white mushrooms that are pre-sliced in a package but you can use any type of mushroom as long as it's sliced to the approximate same size.
Video
Other Delicious Steak Recipes to Try
Baked Steak Recipe (How to Cook Round Steak in Oven)
Equipment
- Aluminum foil or roasting pan lid
Ingredients
- 4 steaks blade, chuck, or round , 1 inch thick, 7-8 oz each
- 2 pounds potatoes small potatoes or cut into chunks
- ½ pound mushrooms sliced
- 1 large onions sliced
- 1 tablespoon garlic minced
- 1 can tomato paste (5.5-6 oz)
- 5.5-6 oz soy sauce
- 5.5-6 oz water or broth
- ¼ cup cornstarch or potato starch
- oil
- 1 tblsp dried thyme or rosemary more or less to taste
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 300 degrees. Prepare a roasting pan with cooking spray. Set aside.
- In a large skillet, over medium to medium high heat, pour oil and wait until the oil shimmers or a drop of water flicked in it dances. Wash and pat steaks dry with paper towels. Season with salt and pepper.
- Dump corn or potato starch on to a shallow dish. Coat each steak on both sides and shake off excess. Use more corn or potato starch if necessary.
- When oil is ready add steaks to the skillet and cook until browned, around 4 minutes per side. Lay browned steaks on to a plate. Remove skillet from heat and wipe clean.
- Open and add tomato paste to skillet. We use the empty tomato paste can to measure soy sauce and water or broth. Add to skillet and stir until incorporated.
- Add onions, mushrooms, potatoes, garlic, thyme. Heat until boiling and pour into your prepared roasting pan. Place steaks on top.
- Cover and bake in your oven for 2 hours.
- Uncover and continue to bake for 30 minutes longer. Steaks should be nice and brown and so tender.
- Season potato mixture with salt and pepper to taste. Serve immediately.
Notes
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- Make sure you add enough cornstarch to the meat properly before placing it in the skillet.
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- Cornstarch is best for searing your steak although potato starch will do if that's all you have on hand.
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- For best flavor and more control over the salt use low-sodium soy sauce and broth.
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- If using salted soy sauce and broth be sure to taste before adding more salt.
- Sides make every meal so much better. You can find a delicious side dish at What to Serve With Beef Bourguignon.
Nutrition
This post was originally published September 2016. It has been updated with new content and image.
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