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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.

Fork-tender Sweep Steak sliced in its pan juices with onions and mushrooms in an opened foil packet.
Recipe link
Prep time10 min
Cook time3 hr
Total time3 hr 15 min
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
270

Ingredients

  • 1 round steak or small pot roast — 2–3 pounds
  • 1 box dry onion soup mix — 2 envelopes; 2 oz total

Optional Additions

  • 1 onion (optional) — sliced
  • 8 oz mushrooms (optional) — sliced
  • 2 tablespoons butter (optional) — cut into small pieces
  • ¼ cup beef broth (optional)
  • ¼ teaspoon black pepper (optional)
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

  1. Prepare the Oven and Foil: Preheat oven to 300°F. Lay out two large overlapping sheets of heavy-duty aluminum foil, using enough foil to completely wrap the beef and double-fold every seam.
  2. Season the Steak: Place the beef in the center of the foil and sprinkle all of the onion soup mix evenly over the top. If using the optional additions, arrange the sliced onion and mushrooms over the beef, dot with butter, pour the broth and Worcestershire sauce around the beef, and sprinkle with black pepper.1 round steak or small pot roast, 1 box dry onion soup mix; optional additions, if using
  3. Seal the Packet: Bring the long sides of the foil together over the beef and fold them down several times. Fold and crimp the ends tightly to completely seal in the moisture and juices. Double-wrap the packet if the foil is thin.
  4. Bake: Place the foil packet seam-side up in a rimmed baking pan. Bake for 3 hours without opening the packet. Carefully open one corner and test the thickest portion with a fork. The beef is ready when the fork slides in with very little resistance. If the beef is still firm, reseal the packet and bake for 20–30 minutes longer, then check again.foil-wrapped steak
  5. Serve: Let the sealed packet rest for 5 minutes. Open the foil away from your face to avoid the escaping steam. Transfer the beef to a cutting board and slice it across the grain, or pull it into large pieces if it naturally separates. Spoon the onions and pan juices over the beef before serving.

Notes

  • Foil: Seal every seam tightly to trap steam and create the tender braised texture that makes this recipe work. Always place the packet in a rimmed baking pan in case the foil leaks.
  • Beef: Round steak is traditional. A small chuck, rump, or top round roast also works, but the cut and thickness can change the cooking time.
  • Onion Soup Mix: Use the full 2-ounce box, meaning both 1-ounce envelopes. Do not add extra salt before cooking.
  • Cooking Time: Three hours is the starting point, not an absolute finish line. If the beef is still firm, reseal the packet and continue baking until fork tender.
  • Food Safety: Whole cuts of beef should reach at least 145°F and rest for at least 3 minutes. Sweep Steak normally cooks beyond that point because tenderness is the final quality cue.
  • Make Ahead: The optional onion and mushrooms can be sliced and refrigerated up to 1 day ahead. Season and seal the beef shortly before baking.
  • Storage and Reheating: Refrigerate the beef with its juices in an airtight container within 2 hours. Use within 3–4 days or freeze for up to 3 months. Reheat covered with the juices until the center reaches 165°F.
  • Serving Suggestions: Serve over mashed potatoes, egg noodles, or rice, with Lemon Green Beans or Classic Yorkshire Pudding.
  • Optional Additions
  • 1 onion (sliced)
  • 8 oz mushrooms (sliced)
  • 2 tablespoons butter (cut into small pieces)
  • ¼ cup beef broth
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: About 1 portion steak with juices

Calories
270
Carbohydrates
6.5 g
Protein
42 g
Fat
8.5 g
Saturated Fat
3.5 g
Cholesterol
120 mg
Sodium
910 mg
Fiber
0.6 g
Total Sugars
0.4 g

Equipment

  • Heavy-duty aluminum foil (Use two large overlapping sheets, with enough foil to completely wrap the beef and double-fold every seam.)
  • Rimmed baking pan (Use a pan large enough to hold the sealed foil packet and catch any leaking juices.)
  • Measuring cups and spoons
  • Instant-read thermometer
  • Tongs or fork
  • Carving knife and cutting board