Green Chilies Steak

Pamela Rappaport


I am preparing this old standby tonight and decided to post it. You can make it as spicy as you like. While it's traditional to serve it with rice, pasta works well too!

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20 Min
2 Hr
Stove Top


3 Tbsp
oil for cooking, you may need more
2 lb
beef top round steak, boneless, cubed
1 medium
onion, diced
1 clove
garlic, minced
2 Tbsp
1 tsp
dried oregano
1 can(s)
rotel tomatoes and green chilies with the juice(mild, original, or hot choose your heat level)
1 can(s)
15 oz. petite diced tomatoes with juice
2 c
beef broth, reduced sodium
salt and pepper, be careful if you broth has salt
cooked rice


1Heat 1/2 the oil in a dutch oven. Add half of the beef and 1 T. flour. (you can dredge the beef if you want but why bother)
2Sautee until browned, stirring occasionally.
3Remove from the pot and repeat with the remaining oil, beef and flour.
4When the second batch is almost browned, add the onion and garlic. Cook until transparent.
5Add back the first batch of beef then add salt and pepper, oregano, un-drained can of Rotel, un-drained tomatoes, and beef broth. Stir to combine.
6Cover and simmer for approximately 2 hours. If it gets to thick at any point add water. If the tomatoes are too acidic when you taste it add a teaspoon of sugar. It's done when the beef is fork tender. The sauce should have thickened to a gravy consistency.
7Serve over cooked rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern
Hashtags: #easy, #spicy