Fork-tender Sweep Steak sliced in its pan juices with onions and mushrooms in an opened foil packet.

Sweep Steak

Round steak slowly bakes in a sealed foil packet with onion soup mix until tender. The onions and savory juices are every bit as welcome on mashed potatoes as the beef itself.

By Betty Lou Gardner3 hr 15 minUpdated 2026-08-25

This Sweep Steak is a simple, comforting roast that transforms an economical cut of beef into something remarkably tender and flavorful! Wrapped tightly in foil and slowly baked with onion soup mix, it creates its own rich savory juices, making it an easy family supper that's perfect served over mashed potatoes, noodles, or rice.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

Double-wrap the foil if it looks thin. The packet should puff up a little while it's cooking. I always put the baking pan underneath because juices have a way of finding the smallest opening. The onions in the bottom are worth scooping out onto the plate.

How to Make Sweep Steak

◆

Round steak or a small pot roast on heavy-duty foil, sprinkled evenly with dry onion soup mix.

01

Prepare the Steak

Place the beef onto heavy-duty foil and cover it evenly with dry onion soup mix.

Optional sliced onions, mushrooms, and butter arranged over Sweep Steak before the foil packet is sealed.

02

Add Optional Flavorings

Add onions, mushrooms, butter, broth, black pepper, or Worcestershire sauce if desired.

Sweep Steak sealed tightly in a foil packet inside a rimmed baking pan.

03

Seal the Foil Packet

Fold and crimp every seam tightly so the beef cooks in its own trapped steam and juices.

A fork testing the thickest portion of Sweep Steak for tenderness after slow baking.

04

Bake Until Fork Tender

Bake slowly at 300°F for about 3 hours, continuing longer if the beef is still firm.

Sweep Steak with onions, mushrooms, and pan juices served over mashed potatoes.

05

Rest and Serve

Let the packet rest briefly, open it carefully, and spoon the savory pan juices over the beef before serving.

Fork-tender Sweep Steak sliced in its pan juices with onions and mushrooms in an opened foil packet.

You May Also Like

Swedish meatballs simmering in cream gravy in a large skillet.

Swedish Meatballs with Cream Gravy

Sliced herbed lemon meat loaf on a vintage serving platter with fresh lemon wedges.

Herbed Lemon Meat Loaf

1 hr 30 minEasy

Family-style Yorkshire pudding baked until deeply golden in a square metal pan and served with brown gravy.

Classic Yorkshire Pudding

Sliced barbecue-glazed meatloaf on a floral platter with mashed potatoes, carrots, and baked beans in the background.

BBQ Meatloaf

1 hr 40 minEasy

Two tomato-sauced cabbage rolls on a plate, one cut open to show the beef-and-rice filling, with sour cream on the side.

Cabbage Rolls

2 hr 15 minMedium

Pepper steak with green bell peppers, green onions, and tomato wedges in glossy soy gravy served over white rice on a vintage patterned plate.

Pepper Steak with Rice

Veal, pork, and beef meatballs with creamy pan gravy, mashed potatoes, lingonberry jam, carrots, and green beans.

Veal & Pork Meatballs with Pan Gravy

Beef and pepper stir-fry with tender beef strips, red and green bell peppers, mushrooms, and onion served over steamed rice in a vintage bowl.

Beef & Pepper Stir-Fry

Slices of Betty’s Sauerbraten covered with sour cream onion gravy and served with buttered egg noodles and red cabbage on a blue floral plate.

Betty’s Sauerbraten

Cheese Crisps topped with tomato-green chile ground beef, shredded cheddar, lettuce, diced tomatoes, pickled jalapeños, scallions, and sour cream.

Cheese Crisps

Two stuffed green pepper halves filled with seasoned ground beef and rice, topped with melted cheddar and tomato sauce on a vintage floral plate.

Classic Stuffed Green Peppers

1 hr 50 minEasy

Beef Picadillo (Picadillo Tradicional)

Beef Picadillo (Picadillo Tradicional)

1 hr 20 minEasy

Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

What Cooks Are Saying

◆

—

No reviews yet

00

00

00

00

00

Sort reviews With photos only

Loading approved reviews…

A question about this recipe?

Send ingredient, instruction, or correction questions to the recipe inbox.

Email Recipesrecipes@gbbutterclub.com