Instructions
- Prepare the beef: Pat the beef steak strips dry with paper towels. Season lightly with salt and pepper.
- Heat the oil: Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
- Sear the beef: Add the beef strips to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 2-3 minutes per side, until browned. The beef does not need to be cooked through at this stage. Remove seared beef from the skillet and set aside.
- Prepare the gravy: In a small bowl, whisk together the brown gravy mix with 1/2 cup of water until smooth, or prepare according to package directions if different.
- Combine ingredients: Reduce the heat to medium. Pour the can of Campbell’s Tomato Soup into the skillet. Stir well, scraping up any browned bits from the bottom of the pan.
- Add gravy and optional vegetables: Stir in the prepared brown gravy mixture. If using, add the diced green bell pepper and diced canned tomatoes to the skillet. Bring the mixture to a gentle simmer.
- Return beef to skillet: Return the seared beef strips to the skillet, stirring to coat them in the sauce.
- Simmer: Reduce the heat to low, cover the skillet, and let the mixture simmer for 15-20 minutes, or until the beef is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Taste and adjust: Taste the sauce and adjust seasonings with additional salt and pepper if needed.
- Serve immediately: Serve hot over your favorite accompaniment.
Cooking Tips and Variations
For the best results with this simple yet satisfying dish, attention to a few details can elevate your meal. Firstly, when preparing your beef, always slice it against the grain. This technique shortens the muscle fibers, resulting in a much more tender bite, which is crucial for quick-cooking cuts like sirloin or flank steak. Patting the beef dry before searing is another critical step; excess moisture will steam the meat instead of browning it, preventing that delicious crust and deep flavor from developing. Don’t overcrowd your skillet during the searing process; if you add too much beef at once, the temperature of the pan will drop, and the meat will stew rather than sear. Work in batches to ensure each piece gets that beautiful caramelization.
While the recipe is designed around three core ingredients, don’t hesitate to enhance the flavor profile. A pinch of garlic powder or onion powder added with the tomato soup can subtly deepen the savory notes without adding complexity. For a touch of heat, a tiny dash of cayenne pepper or a sprinkle of red pepper flakes can wake up the sauce. If you find the sauce too thick, a splash of beef broth or water will thin it out to your preferred consistency. Conversely, if it’s too thin, simmering uncovered for a few extra minutes will help it reduce and thicken, or you can whisk in a tiny bit of cornstarch mixed with cold water during the last few minutes of cooking.
This recipe is incredibly versatile and can be easily adapted. To lean into the “Carne con Chili” vibe, consider adding 1-2 teaspoons of chili powder and 1 teaspoon of ground cumin along with the tomato soup. For extra texture and protein, a can of drained and rinsed kidney beans or black beans can be stirred in during the last 10 minutes of simmering. You could also introduce more vegetables: sliced onions, mushrooms, or even corn would be welcome additions. For a creamier sauce, a dollop of sour cream or a splash of heavy cream can be stirred in at the very end, just before serving. Experiment with different cuts of beef as well; while sirloin is excellent, thinly sliced chuck roast can also work if you extend the simmering time to allow it to become fall-apart tender.
Consider your serving options too. While rice, mashed potatoes, or egg noodles are classic pairings, this dish is also fantastic served in warm tortillas with a sprinkle of cheese, making it feel even more like a chili. A fresh garnish of chopped cilantro or green onions can add a burst of freshness and color, complementing the rich sauce beautifully. Don’t be afraid to make this recipe your own; it’s a fantastic canvas for your culinary creativity.
Storage and Reheating
This 3-Ingredient Easy Beef Steak makes for excellent leftovers, often tasting even better the next day as the flavors have more time to meld. To store, allow the dish to cool completely to room temperature within two hours of cooking. Transfer the beef and sauce to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
For longer storage, this dish freezes well. Once completely cooled, transfer the beef and sauce to freezer-safe containers or heavy-duty freezer bags. If using bags, press out as much air as possible before sealing. It can be frozen for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.
To reheat, the best method is gently on the stovetop. Transfer the desired portion to a saucepan or skillet over medium-low heat. Add a splash of water or beef broth if the sauce appears too thick or dry. Stir occasionally until heated through, about 5-10 minutes. Avoid overheating, which can make the beef tough. Alternatively, you can reheat individual portions in the microwave. Place in a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through, until thoroughly hot. Be mindful that microwaving can sometimes alter the texture of beef, so stovetop reheating is generally preferred for optimal results.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, absolutely! While sirloin, flank, or round steak are great choices for their tenderness and quick cooking, you can experiment with other cuts. If using a tougher cut like chuck roast, you’ll need to increase the simmering time significantly (to 1.5-2 hours or more) to allow it to become fork-tender. Just be sure to slice any beef against the grain for the best texture.
What can I use if I don’t have Campbell’s Tomato Soup?
While Campbell’s Tomato Soup is specified for its unique flavor profile and consistency, you can substitute it with other tomato-based products. A good alternative would be 1 (8-ounce) can of tomato sauce mixed with 1/2 cup of water and a pinch of sugar to mimic the sweetness. Alternatively, you can use a can of diced tomatoes (undrained) for a chunkier sauce, though the flavor will be less smooth and creamy than with condensed soup.
Can I make this recipe in a slow cooker?
Yes, this recipe adapts well to a slow cooker, especially if you’re using a tougher cut of beef that benefits from longer cooking. To prepare in a slow cooker, sear the beef first as directed to develop flavor. Then, combine the seared beef, tomato soup, prepared gravy mix, and any optional vegetables in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the beef is tender. The sauce may be thinner in a slow cooker; if desired, you can thicken it with a cornstarch slurry during the last 30 minutes of cooking.