Spanish Steak

Jennifer Cherry


Mild or Spicy... YOU choose! This Spanish Steak recipe was passed down several generations and on to me by my Grandmother. EXCELLENT dish best served with mashed potatoes and green beans. I like to pour the sauce from the steaks on my potatoes as gravy.

Making a sandwich the next day out of the leftover steaks and sauce is SUPER yummy too!

The picture to the left is of the Spanish Steak before it simmers for an hour. It comes out a little dark and thicker in the end.


★★★★★ 2 votes

4 to 6 people
30 Min
1 Hr


  • 8
    pieces of round steak (you can use cubed for faster cooking time)
  • 2 c
  • 2 Tbsp
    olive oil
  • 1 small
    jalapeno (diced w/ no seeds. optional)
  • 1 small
    onion (chopped)
  • 1 small
    green bell pepper (chopped)
  • 1 small
    tomato (chopped)
  • 1 can(s)
  • 8 oz
    tomato sauce
  • ·
    water to cover
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    minced garlic
  • 1/2 tsp
    cayenne pepper (to taste if you do not like heat)
  • ·
    salt and pepper to taste

How to Make Spanish Steak


  1. Salt and pepper raw steaks and dredge them through the flour.
  2. Pour 2 Tbsp of oil into iron skillet and turn heat to medium. Let skillet heat thoroughly.
  3. Sear the pieces of round steak and turn the fire on low.
  4. Add chopped onion, bell pepper, jalapeno, tomato and can of Rotel.
  5. Add can of tomato sauce and use the can to add water to just cover the top of the steaks.
  6. Add salt, pepper, minced garlic, Worcestershire sauce and cayenne pepper (opt.).
  7. Stir, cover and let simmer on low heat for at least one hour. Check and stir occasionally to prevent sticking or burning.
  8. Liquid should thicken as it cooks.

Printable Recipe Card

About Spanish Steak

Course/Dish: Beef, Steaks and Chops
Regional Style: Mexican
Other Tag: Quick & Easy

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