18 Savory Chuck Steak Recipes for Every Occasion

Hey there, home chefs! If you’re on the hunt for delicious ways to transform that humble chuck steak into mouthwatering meals, you’ve hit the jackpot. From cozy weeknight dinners to show-stopping weekend feasts, we’ve rounded up 18 savory chuck steak recipes that promise to delight every palate. Ready to elevate your cooking game? Let’s dive into these irresistible dishes that are sure to become your new favorites!

Slow Cooker Chuck Steak with Mushrooms

Zesty flavors and tender textures define this slow cooker chuck steak with mushrooms, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor. I remember the first time I tried it; the aroma filled my home, promising a meal that’s as comforting as it is delicious.

Ingredients

• 2 lbs chuck steak, thick-cut and well-marbled
• 1 lb cremini mushrooms, sliced and earthy
• 1 large yellow onion, thinly sliced and sweet
• 3 cloves garlic, minced and aromatic
• 2 cups beef broth, rich and savory
• 1/4 cup soy sauce, dark and umami-packed
• 2 tbsp Worcestershire sauce, tangy and complex
• 1 tbsp cornstarch, finely ground
• 2 tbsp water, cold
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp black pepper, freshly ground
• 1 tsp salt, kosher

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chuck steak with kosher salt and freshly ground black pepper on both sides.
3. Sear the steak in the skillet for 3-4 minutes per side, until a deep brown crust forms. Tip: Don’t overcrowd the skillet to ensure a proper sear.
4. Transfer the seared steak to the slow cooker.
5. In the same skillet, add the thinly sliced yellow onion and sauté for 2 minutes until translucent.
6. Add the minced garlic and sliced cremini mushrooms, cooking for another 3 minutes until the mushrooms begin to soften.
7. Pour in the beef broth, soy sauce, and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits.
8. Transfer the mushroom mixture to the slow cooker, covering the steak evenly.
9. Cover and cook on low for 8 hours or on high for 4 hours, until the steak is fork-tender. Tip: Slow cooking on low heat yields the most tender meat.
10. In a small bowl, whisk together the cornstarch and cold water until smooth.
11. Stir the cornstarch mixture into the slow cooker, then cook for an additional 30 minutes on high until the sauce thickens. Tip: This step ensures a glossy, rich sauce that clings to the steak.

Comforting and hearty, this slow cooker chuck steak with mushrooms melts in your mouth, with the mushrooms absorbing all the savory flavors of the broth. Serve it over a bed of creamy mashed potatoes or buttery noodles for a meal that feels like a hug.

Grilled Chuck Steak with Garlic Butter

Back when I first started grilling, chuck steak was my go-to for its unbeatable flavor and affordability. It’s a cut that reminds me of summer evenings spent with friends, the grill fired up, and the promise of a delicious meal ahead. Today, I’m sharing my foolproof method for Grilled Chuck Steak with Garlic Butter, a dish that’s sure to impress with minimal effort.

Ingredients

• 1.5 lbs chuck steak (about 1-inch thick, well-marbled for maximum flavor)
• 2 tbsp unsalted butter (rich and creamy, for that velvety garlic butter)
• 3 garlic cloves (freshly minced, for a pungent kick)
• 1 tbsp olive oil (extra virgin, for a fruity depth)
• 1 tsp kosher salt (coarse, for perfect seasoning)
• 1/2 tsp black pepper (freshly ground, for a subtle heat)

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F to ensure a good sear without burning.
2. While the grill heats, pat the chuck steak dry with paper towels to remove any moisture, which helps achieve a better crust.
3. Rub the steak evenly with olive oil, then season both sides with kosher salt and freshly ground black pepper.
4. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
5. During the last minute of grilling, add the unsalted butter and minced garlic to a small skillet on the grill, letting it melt and infuse for about 30 seconds.
6. Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute, then drizzle with the garlic butter before slicing.

Every bite of this grilled chuck steak is a testament to the power of simple ingredients done right. The garlic butter adds a luxurious finish, melting into the juicy, charred edges of the steak. Serve it alongside roasted vegetables or a crisp salad for a meal that’s as satisfying to look at as it is to eat.

Chuck Steak Stir Fry with Vegetables

Craving something hearty yet quick to whip up on a busy weeknight? I recently discovered the magic of chuck steak in stir-fries—its rich flavor and tender texture when sliced thin against the grain make it a game-changer. Paired with crisp, colorful veggies, this dish is a weeknight savior in my kitchen.

Ingredients

• 1 lb chuck steak, thinly sliced against the grain
• 2 tbsp rich extra virgin olive oil
• 1 cup vibrant bell peppers, thinly sliced
• 1 cup crunchy broccoli florets
• 1/2 cup sweet carrots, julienned
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 3 tbsp savory soy sauce
• 1 tbsp honey, for a touch of sweetness
• 1/2 tsp finely ground black pepper
• 1/4 tsp red pepper flakes, for a subtle heat

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced chuck steak to the skillet, spreading it out in a single layer. Cook for 2-3 minutes without stirring to allow a golden crust to form.
3. Flip the steak slices and cook for an additional 2 minutes, then remove from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp of olive oil, then toss in the bell peppers, broccoli, and carrots. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly tender.
5. Push the vegetables to one side of the skillet, add the minced garlic and grated ginger to the cleared space, and sauté for 30 seconds until fragrant.
6. Return the cooked steak to the skillet, mixing well with the vegetables, garlic, and ginger.
7. Pour in the soy sauce and honey, sprinkling the black pepper and red pepper flakes over the top. Stir everything together and cook for another 1-2 minutes until everything is well coated and heated through.

Unbelievably tender and packed with layers of flavor, this stir fry is a testament to how simple ingredients can create something extraordinary. Serve it over a bed of fluffy jasmine rice or wrap it in warm tortillas for an unexpected twist.

Braised Chuck Steak in Red Wine Sauce

Last weekend, I found myself craving something hearty and comforting, a dish that would fill the house with irresistible aromas and promise a meal to remember. That’s when I decided to braise a chuck steak in a luxurious red wine sauce, a recipe that never fails to impress with its depth of flavor and tender, fall-apart meat.

Ingredients

• 2 lbs chuck steak, well-marbled for maximum flavor
• 1 cup dry red wine, robust and full-bodied
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced to release their aromatic oils
• 2 cups beef stock, homemade or high-quality store-bought
• 1 tbsp tomato paste, concentrated for a deep umami base
• 1 tsp finely ground black pepper, freshly cracked for brightness
• 1 tsp sea salt, to enhance all the flavors
• 2 sprigs fresh thyme, for a subtle earthy note

Instructions

1. Preheat your oven to 325°F to ensure a slow and even cook.
2. Season the chuck steak generously with sea salt and freshly ground black pepper on all sides.
3. Heat the extra virgin olive oil in a large, oven-safe Dutch oven over medium-high heat until shimmering.
4. Sear the steak for 3-4 minutes per side, until a deep brown crust forms. Tip: Don’t rush this step; the crust adds incredible flavor.
5. Remove the steak and set aside. In the same pot, sauté the finely chopped onion until translucent, about 5 minutes.
6. Add the minced garlic and cook for another minute, until fragrant.
7. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Tip: These bits are flavor gold!
9. Return the steak to the pot, add the beef stock and thyme sprigs, and bring to a simmer.
10. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer.
11. Remove the thyme sprigs and adjust seasoning if necessary before serving.

The braised chuck steak emerges succulent and richly flavored, with the red wine sauce reduced to a velvety glaze that clings to every bite. Try serving it over a bed of creamy mashed potatoes or alongside roasted root vegetables for a meal that’s as visually stunning as it is delicious.

Chuck Steak Tacos with Avocado Salsa

Unbelievably, the first time I made these Chuck Steak Tacos with Avocado Salsa was on a whim, using whatever I had in the fridge, and now it’s a staple in my household. There’s something about the tender, flavorful chuck steak paired with the creamy, tangy avocado salsa that just works, especially on a warm summer evening.

Ingredients

• 1.5 lbs chuck steak, trimmed of excess fat
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 ripe avocados, diced
• 1/2 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 8 small corn tortillas, warmed

Instructions

1. Preheat your grill or skillet to medium-high heat, about 400°F.
2. Rub the chuck steak with olive oil, then season both sides with sea salt and black pepper.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
4. While the steak rests, combine the diced avocados, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Tip: For a smoother salsa, mash the avocados slightly.
5. Thinly slice the steak against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
6. Serve the sliced steak on warmed corn tortillas, topped with the avocado salsa.

These tacos are a perfect blend of textures and flavors—the juicy, charred steak contrasts beautifully with the cool, creamy salsa. Try serving them with a side of grilled corn or a crisp, refreshing beer for the ultimate summer meal.

Marinated Chuck Steak with Herbs

Waking up to the aroma of marinated chuck steak sizzling in the pan is one of my favorite weekend rituals. There’s something incredibly satisfying about transforming a simple cut of meat into a tender, herb-infused masterpiece that feels both rustic and refined.

Ingredients

• 1.5 lbs chuck steak, about 1 inch thick
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 1/2 cup dry red wine

Instructions

1. In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper to create the marinade.
2. Place the chuck steak in the bowl, ensuring it’s fully coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (about 400°F) before cooking the steak.
4. Remove the steak from the marinade, letting excess drip off, and reserve the marinade for later use.
5. Grill or sear the steak for 5-6 minutes on each side for medium-rare, or until it reaches your desired doneness.
6. During the last 2 minutes of cooking, pour the reserved marinade and red wine over the steak, allowing it to reduce slightly and coat the meat.
7. Let the steak rest for 5 minutes before slicing against the grain to serve.

Let this marinated chuck steak be the star of your next dinner with its juicy interior and crispy, herb-crusted exterior. Pair it with a simple arugula salad or roasted vegetables for a meal that’s as beautiful as it is delicious.

Chuck Steak and Potato Hash

Unbelievably satisfying and packed with flavor, this Chuck Steak and Potato Hash has become my go-to comfort dish on lazy Sunday mornings. It’s the perfect way to use up leftover steak, transforming it into something extraordinary with just a few simple ingredients.

Ingredients

• 1.5 lbs chuck steak, cut into 1-inch cubes
• 2 large russet potatoes, peeled and diced into 1/2-inch pieces
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 farm-fresh eggs
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the diced potatoes to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to allow a golden crust to form.
3. Stir the potatoes, then add the chopped onion and minced garlic. Cook for another 3 minutes until the onions are translucent.
4. Push the potato mixture to one side of the skillet and add the cubed chuck steak to the other side. Sear the steak for 2 minutes on each side for a medium-rare finish.
5. Mix the steak with the potato mixture, then season with sea salt and black pepper. Cook together for 2 more minutes to blend the flavors.
6. Create two wells in the hash and crack an egg into each. Cover the skillet and cook for 3 minutes, or until the egg whites are set but the yolks are still runny.
7. Sprinkle with fresh parsley before serving.

Golden and crispy on the outside with tender, juicy steak and perfectly runny eggs, this hash is a breakfast dream. Serve it straight from the skillet with a side of hot sauce for an extra kick.

Smoked Chuck Steak with BBQ Rub

Today, I stumbled upon a chuck steak in my freezer that was begging to be transformed into something extraordinary. That’s when I decided to smoke it with a homemade BBQ rub, a method that never fails to impress with its deep flavors and tender texture.

Ingredients

• 2 lbs chuck steak, thick-cut and well-marbled
• 1/4 cup dark brown sugar, packed for richness
• 2 tbsp smoked paprika, for a deep, smoky flavor
• 1 tbsp garlic powder, finely ground
• 1 tbsp onion powder, for a subtle sharpness
• 1 tsp cayenne pepper, for a gentle heat
• 1 tsp freshly ground black pepper, for aroma
• 1 tsp sea salt, coarse for texture
• 1/2 cup apple cider vinegar, for a tangy marinade

Instructions

1. Preheat your smoker to 225°F, ensuring it’s steady for low and slow cooking.
2. In a medium bowl, mix the dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt to create the BBQ rub.
3. Pat the chuck steak dry with paper towels to ensure the rub adheres well.
4. Generously apply the BBQ rub to all sides of the steak, pressing gently to form a crust.
5. Place the steak in the smoker, fat side up, to allow the fat to render and baste the meat.
6. Smoke the steak for about 3 hours, or until the internal temperature reaches 195°F for fall-apart tenderness.
7. During the last 30 minutes of smoking, brush the steak with apple cider vinegar to add moisture and tang.
8. Remove the steak from the smoker and let it rest for 10 minutes before slicing against the grain.

Unbelievably tender and packed with smoky, sweet, and slightly spicy flavors, this smoked chuck steak is a game-changer. Serve it sliced on a platter with pickles and onions for a rustic presentation, or pile it high on a soft bun for the ultimate BBQ sandwich experience.

Chuck Steak Fajitas with Peppers and Onions

Sometimes, all you need is a hearty meal that brings the family together, and these chuck steak fajitas do just that. I remember the first time I made them; the sizzle of the steak hitting the pan filled the kitchen with an aroma that had everyone gathered around, forks in hand, ready to dive in.

Ingredients

• 1.5 lbs chuck steak, thinly sliced against the grain
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, thinly sliced into vibrant strips
• 1 large green bell pepper, thinly sliced into crisp strips
• 1 large yellow onion, thinly sliced into sweet, translucent rings
• 2 cloves garlic, minced to a fragrant paste
• 1 tsp ground cumin, for a warm, earthy flavor
• 1 tsp smoked paprika, for a subtle, smoky depth
• 1/2 tsp kosher salt, for seasoning
• 1/4 tsp finely ground black pepper, for a slight kick
• 8 small flour tortillas, warmed to soft, pliable perfection
• Fresh cilantro leaves, for a bright, herby garnish
• Lime wedges, for a zesty, citrusy finish

Instructions

1. Heat 1 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced chuck steak to the skillet, spreading it out in a single layer to ensure even cooking. Cook for 3-4 minutes without stirring to get a good sear.
3. Flip the steak pieces and cook for another 3 minutes until browned but still slightly pink inside for tenderness.
4. Remove the steak from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add the remaining 1 tbsp of olive oil, then toss in the vibrant red and green bell peppers and sweet yellow onion. Cook for 5 minutes, stirring occasionally, until they start to soften.
6. Add the minced garlic, warm ground cumin, smoky smoked paprika, kosher salt, and finely ground black pepper to the skillet. Stir well to coat the vegetables and cook for another 2 minutes until fragrant.
7. Return the seared chuck steak to the skillet, mixing it with the peppers and onions. Cook for 1-2 minutes just to heat everything through.
8. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
9. Serve the fajita mixture on the warmed tortillas, garnished with fresh cilantro leaves and a squeeze of zesty lime wedges.

Ready to dig in? The chuck steak is wonderfully tender, with the peppers and onions adding a sweet and smoky contrast that’s irresistible. For an extra touch, serve with a side of creamy guacamole or a crisp, cold beer to round out the meal.

Chuck Steak Salad with Balsamic Dressing

Last weekend, I stumbled upon the most succulent chuck steak at my local butcher, and it inspired me to create this vibrant Chuck Steak Salad with Balsamic Dressing. It’s a perfect blend of hearty and fresh, making it an ideal dish for those warm summer evenings when you crave something satisfying yet light.

Ingredients

• 1 lb chuck steak, trimmed of excess fat
• 2 cups mixed greens, crisp and fresh
• 1/2 cup cherry tomatoes, halved and juicy
• 1/4 cup red onion, thinly sliced for a sharp bite
• 2 tbsp balsamic vinegar, aged and rich
• 1/4 cup extra virgin olive oil, smooth and fruity
• 1 tsp Dijon mustard, for a tangy kick
• 1 clove garlic, minced to release its aromatic flavor
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F) to ensure a good sear on the steak.
2. Season the chuck steak generously with salt and freshly ground black pepper on both sides.
3. Grill or sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
4. While the steak rests, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl to create the dressing.
5. Slice the rested steak against the grain into thin strips for tenderness.
6. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with half of the balsamic dressing.
7. Arrange the salad on plates, top with the sliced chuck steak, and drizzle with the remaining dressing. Tip: For an extra touch of flavor, sprinkle with crumbled blue cheese or toasted nuts.

Delight in the contrast of the warm, juicy steak against the crisp, cool salad, all brought together by the tangy balsamic dressing. Serve it with a slice of crusty bread to soak up any leftover dressing on your plate.

Pressure Cooker Chuck Steak with Gravy

Over the years, I’ve found that nothing beats the comfort of a hearty, home-cooked meal, especially when it’s as effortless as this Pressure Cooker Chuck Steak with Gravy. It’s my go-to recipe for those busy weeknights when time is tight but the craving for something deliciously satisfying isn’t.

Ingredients

• 2 lbs chuck steak, trimmed and cut into 1-inch thick pieces
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups beef broth, low-sodium and rich in flavor
• 1 tbsp Worcestershire sauce, for that deep umami kick
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp all-purpose flour, for thickening the gravy
• 2 tbsp unsalted butter, for a silky finish

Instructions

1. Heat the olive oil in the pressure cooker on the ‘Sauté’ setting until shimmering, about 2 minutes.
2. Add the chuck steak pieces in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Remove the steak and set aside. In the same pot, add the onion and garlic, sautéing until soft and fragrant, about 2 minutes.
4. Return the steak to the pot. Add the beef broth, Worcestershire sauce, black pepper, and sea salt, stirring to combine.
5. Secure the lid and set the pressure cooker to ‘High’ for 25 minutes. Tip: Natural release for 10 minutes after cooking ensures the steak is tender.
6. Once done, carefully remove the lid. Transfer the steak to a plate and set aside.
7. Turn the pressure cooker back to ‘Sauté’. Whisk the flour and butter into the liquid until the gravy thickens, about 3-4 minutes. Tip: For a smoother gravy, strain the liquid before adding the flour and butter.
8. Return the steak to the pot, stirring to coat in the gravy. Serve hot.

Gloriously tender and packed with flavor, this chuck steak with gravy is a testament to the magic of pressure cooking. Serve it over a bed of creamy mashed potatoes or buttery noodles for the ultimate comfort food experience.

Chuck Steak Sandwich with Caramelized Onions

Goodness, have I got a treat for you today! There’s something about the combination of juicy chuck steak and sweet caramelized onions that just screams comfort food to me. I remember the first time I made this sandwich; it was a chilly evening, and the aroma filling my kitchen was absolutely irresistible.

Ingredients

• 1.5 lbs chuck steak, trimmed and sliced into thin strips
• 2 large yellow onions, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp unsalted butter
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 4 crusty hoagie rolls, lightly toasted
• 1 cup sharp provolone cheese, shredded

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced onions to the skillet, stirring occasionally, until they begin to soften, about 5 minutes.
3. Reduce the heat to low and add the butter, continuing to cook the onions, stirring every few minutes, until they are deeply caramelized, about 25 minutes. Tip: Patience is key here for the perfect sweetness.
4. While the onions cook, season the chuck steak strips with sea salt and black pepper.
5. In a separate skillet, heat the remaining olive oil over high heat until very hot, about 1 minute.
6. Add the steak strips in a single layer, searing for 2 minutes per side for medium-rare. Tip: Avoid overcrowding the pan to ensure a good sear.
7. Once the steak is cooked to your liking, remove from heat and let it rest for 3 minutes. Tip: Resting the meat ensures it stays juicy.
8. Assemble the sandwiches by layering the caramelized onions and steak strips on the toasted hoagie rolls, then topping with shredded provolone cheese.
9. Place the assembled sandwiches under a broiler set to high for 1-2 minutes, just until the cheese is melted and bubbly.

Just imagine biting into that sandwich: the crunch of the toasted roll, the melt-in-your-mouth steak, and the sweet, savory onions all coming together in perfect harmony. Serve it with a side of crispy sweet potato fries for an unbeatable combo.

Chuck Steak Kebabs with Tzatziki Sauce

Many evenings, I find myself craving something hearty yet refreshing, a dish that brings together the robust flavors of the grill with the cool, creamy tang of a good sauce. That’s when I turn to these Chuck Steak Kebabs with Tzatziki Sauce, a recipe that never fails to satisfy.

Ingredients

• 1.5 lbs chuck steak, cut into 1-inch cubes
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup plain Greek yogurt
• 1/2 cucumber, seeded and finely grated
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine the chuck steak cubes, olive oil, minced garlic, lemon juice, black pepper, and sea salt. Toss to coat evenly, then cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. While the steak marinates, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, chopped dill, lemon zest, and garlic powder in a medium bowl. Cover and refrigerate until ready to serve.
3. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated steak cubes onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
5. Grill the kebabs for 4-5 minutes per side, or until the steak reaches your desired level of doneness, turning once halfway through. For medium-rare, aim for an internal temperature of 135°F.
6. Remove the kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is as succulent as possible.

What makes these kebabs truly stand out is the contrast between the charred, savory steak and the cool, creamy tzatziki sauce. Serve them over a bed of fluffy couscous or with a side of grilled vegetables for a complete meal that’s as visually appealing as it is delicious.

Chuck Steak Chili with Beans

Zesty flavors and hearty ingredients come together in this chuck steak chili with beans, a dish that’s become a staple in my kitchen, especially during those chilly evenings when only a bowl of robust chili will do. I remember the first time I tweaked this recipe, aiming for that perfect balance of spice and savoriness, and now, it’s a crowd-pleaser that never fails to warm the soul.

Ingredients

• 2 lbs chuck steak, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef broth
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the chuck steak cubes, searing them until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the steak and set aside. In the same pot, add the onion, cooking until translucent, about 3 minutes.
4. Stir in the garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
5. Return the steak to the pot, adding the crushed tomatoes, beans, and beef broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally. Tip: The low and slow cooking tenderizes the steak perfectly.
7. Season with salt to taste before serving.

This chili boasts a melt-in-your-mouth texture with the chuck steak, while the beans add a delightful creaminess. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar for an extra layer of flavor.

Chuck Steak and Rice Bowls

After a long day of work, there’s nothing more satisfying than digging into a hearty, flavorful meal that doesn’t require hours in the kitchen. That’s exactly what these Chuck Steak and Rice Bowls offer—a perfect blend of simplicity and taste that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs chuck steak, cut into thin strips
• 2 cups jasmine rice, uncooked
• 3 tbsp soy sauce, rich and savory
• 2 tbsp honey, pure and golden
• 1 tbsp garlic, freshly minced
• 1 tbsp ginger, finely grated
• 2 tbsp vegetable oil, high smoke point
• 1 cup bell peppers, thinly sliced
• 1/2 cup green onions, chopped
• 1 tsp sesame seeds, toasted

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions for fluffy, perfect rice every time.
2. While the rice cooks, heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chuck steak strips to the skillet, searing for 3-4 minutes on each side until beautifully browned but still pink inside for medium-rare.
4. Lower the heat to medium, then stir in the garlic and ginger, cooking for 1 minute until fragrant—this builds the flavor base.
5. Add the bell peppers, cooking for another 2 minutes until they’re just tender but still crisp.
6. Pour in the soy sauce and honey, stirring to coat everything evenly, and cook for 1 minute more to thicken the sauce slightly.
7. Divide the cooked rice among bowls, topping with the steak and pepper mixture, then garnish with green onions and sesame seeds.

With the first bite, you’ll notice how the tender chuck steak pairs wonderfully with the sticky, slightly sweet rice, while the crisp bell peppers add a refreshing crunch. Try serving these bowls with a side of kimchi for an extra kick of flavor that elevates the entire dish.

Chuck Steak Pasta with Tomato Cream Sauce

Unbelievably, the first time I tried making Chuck Steak Pasta with Tomato Cream Sauce, it was a happy accident. I had some chuck steak thawing, and a craving for something creamy and comforting hit me. This dish is now a staple in my kitchen, especially on those evenings when only a hearty, flavorful meal will do.

Ingredients

• 1 lb chuck steak, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 can (14.5 oz) crushed tomatoes, with their juices
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 oz pasta of your choice
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chuck steak pieces, searing them until browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Lower the heat to medium, add the minced garlic, and sauté for 1 minute until fragrant.
4. Pour in the crushed tomatoes and their juices, stirring to combine with the steak and garlic.
5. Simmer the mixture for 10 minutes, allowing the flavors to meld.
6. Stir in the heavy cream, black pepper, and sea salt, then simmer for another 5 minutes. Tip: The sauce should thicken slightly but still be pourable.
7. Meanwhile, cook the pasta according to package instructions until al dente, then drain.
8. Combine the cooked pasta with the tomato cream sauce, tossing to coat evenly.
9. Garnish with freshly grated Parmesan cheese and chopped basil before serving. Tip: For an extra touch of freshness, add a sprinkle of basil on top at the end.

Best enjoyed immediately, this dish boasts a luxurious texture with the tender chuck steak pieces adding a satisfying bite. The tomato cream sauce is velvety and rich, with a brightness that cuts through the richness. Serve it with a side of crusty bread to soak up every last drop of sauce.

Chuck Steak Pie with Flaky Crust

Every now and then, I stumble upon a recipe that feels like a warm hug, and this Chuck Steak Pie with Flaky Crust is exactly that. It’s the kind of dish that brings back memories of family dinners and lazy Sunday afternoons, with its rich flavors and comforting aroma filling the kitchen.

Ingredients

• 2 lbs chuck steak, cut into 1-inch cubes
• 1 cup all-purpose flour, plus extra for dusting
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef stock, preferably homemade
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 cup frozen peas
• 2 sheets store-bought puff pastry, thawed
• 1 large farm-fresh egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the chuck steak cubes with flour, salt, and pepper until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Brown the steak cubes in batches, about 3-4 minutes per side, ensuring not to overcrowd the pan.
4. Remove the steak and set aside. In the same skillet, sauté the onion and garlic until soft, about 5 minutes.
5. Return the steak to the skillet. Stir in beef stock, tomato paste, and Worcestershire sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until the steak is tender.
6. Stir in frozen peas and cook for an additional 5 minutes. Remove from heat and let cool slightly.
7. Roll out one sheet of puff pastry to fit a 9-inch pie dish. Press it into the dish, trimming any excess.
8. Fill the pastry with the steak mixture. Cover with the second sheet of puff pastry, sealing the edges with a fork. Cut a few slits on top to allow steam to escape.
9. Brush the top with beaten egg for a golden finish. Bake for 25-30 minutes, or until the crust is puffed and golden.

Unbelievably tender chuck steak enveloped in a rich, savory gravy, all tucked under a golden, flaky crust—this pie is a showstopper. Serve it with a simple green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Chuck Steak Soup with Root Vegetables

Perfect for those chilly evenings when you’re craving something hearty and comforting, this Chuck Steak Soup with Root Vegetables is a dish that’s close to my heart. I remember my grandmother making a similar version, the aroma filling the house, promising a meal that would bring everyone to the table.

Ingredients

• 1.5 lbs chuck steak, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups beef broth, homemade or low-sodium
• 2 large carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 large russet potato, peeled and cubed
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 bay leaves
• 1 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the chuck steak pieces, searing until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Lower the heat to medium, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Tip: This adds incredible depth to the soup’s flavor.
5. Add the carrots, parsnips, potato, black pepper, salt, bay leaves, and thyme. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low, covering and simmering for 1.5 hours, or until the meat is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Remove the bay leaves before serving.

You’ll love how the tender chunks of chuck steak meld with the sweetness of the root vegetables, creating a soup that’s both robust and comforting. Serve it with a slice of crusty bread for dipping, and watch it disappear.

Conclusion

From cozy family dinners to impressive weekend feasts, our roundup of 18 savory chuck steak recipes has something for every occasion. We hope these dishes inspire your next meal. Don’t forget to try them out, share your favorites in the comments, and pin the recipes you love on Pinterest. Happy cooking!