Budget Baked Chuck Steak Dinner in Foil

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/20/22
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Budget chuck steak surrounded by vegetables on aluminum foil

The Spruce Eats / Emily Baker

Prep: 15 mins
Cook: 90 mins
Total: 105 mins
Servings: 4 servings
Nutrition Facts (per serving)
749 Calories
42g Fat
38g Carbs
56g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 749
% Daily Value*
Total Fat 42g 54%
Saturated Fat 18g 88%
Cholesterol 197mg 66%
Sodium 1268mg 55%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 56g
Vitamin C 15mg 75%
Calcium 80mg 6%
Iron 7mg 38%
Potassium 1415mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A thick, budget-friendly chuck steak (or 7-bone steak) makes a tender, delicious family meal. In this oven-baked recipe, the steak and vegetables are wrapped in foil to create an entire dinner in one package. With quick preparation, minimal cleanup, and amazing flavor, it's an excellent recipe for weeknights or those times when you want a pot roast but don't want to wait all day for it. The recipe is also so easy that anyone can make it.

Like chuck roast, chuck steak comes from the shoulder of the cow. It is cut into slices that are typically one to three inches thick—in other words, like a steak—though you get that classic pot roast taste. While it is flavorful, chuck steak can be tough. To tenderize this inexpensive cut, braise, marinated, or cook slowly in the oven.

This recipe takes the latter approach and likely dates to the 1960s. The beef chuck is baked in a foil package with potatoes, carrots, celery, and a surprise nostalgia ingredient: a package of dry onion soup mix for flavor. The foil wrap keeps everything moist, making for a dinner that is baked to perfection until the steak is fall-apart tender. Serve this easy budget steak dinner with freshly baked biscuits or crusty bread.

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"There's a lot to enjoy about this recipe: It produces only a few dishes, takes little time to prep, and is a complete meal. The onion soup mix creates a nostalgic taste and gives the meat and veggies enough flavor. For a quick pot roast-like dinner with little effort, this recipe is an excellent choice." —Colleen Graham

Budget Chuck Steak Dinner Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 to 1 1/2 pounds chuck steak (about 1-inch thick)

  • 1 (1-ounce) envelope onion soup mix

  • 3 medium potatoes, peeled and quartered

  • 3 carrots, halved lengthwise and cut into quarters

  • 2 ribs celery, cut into sticks

  • 2 tablespoons butter

  • 1/2 teaspoon salt

  • 1/4 teaspoon paprika

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for budget baked chuck steak dinner recipe gathered

    The Spruce Eats / Emily Baker

  2. Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.

    Roll and large piece of aluminum foil

    The Spruce Eats / Emily Baker

  3. Place the steak in the center of the foil and sprinkle with onion soup mix.

    Steak placed in the center of aluminum foil and sprinkled with onion soup mix

    The Spruce Eats / Emily Baker

  4. Cover the meat with the potatoes, carrots, and celery. Dot with butter and sprinkle with salt and paprika.

    Chopped vegetables covering the steak on aluminum foil

    The Spruce Eats / Emily Baker 

  5. Fold foil over and seal it well to hold in the juices.

    Aluminum foil tightly wrapped around meat and vegetables in a square parcel

    The Spruce Eats / Emily Baker

  6. Place the foil package in a large, shallow baking pan or roasting pan.

    Aluminum foil parcel placed on a rimmed baking sheet

    The Spruce Eats / Emily Baker

  7. Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Serve and enjoy.

    Baked chuck steak and vegetables with aluminum foil folded open on a rimmed baking sheet

    The Spruce Eats / Emily Baker

Recipe Variations

  • Other root veggies take well to this preparation. Consider adding diced rutabaga, turnips, or parsnips to the package, along with the potatoes and carrots. 
  • If you don't have onion soup mix on hand, try a homemade onion soup mix. One standard envelope of store-bought onion soup mix is about 1/4 cup.

How to Store and Reheat Chuck Steak

Steak and vegetables will keep for four to five days in the refrigerator. The best part of this recipe is that it was cooked in foil; as long as the foil is undamaged, you can simply store it and reheat it in the foil pack. Keep the foil sealed so the food doesn't dry out and reheat for 15 minutes or so in a 350 F oven.

What Is the Ideal internal temperature for chuck steak?

While the safe minimum temperature for beef, in general, is 145 F, this recipe calls for the chuck steak to be cooked a bit longer. Cooking this cut to about 190 F to 200 F results in meat that is more tender. Like a pot roast, when properly cooked, a fork inserted into the steak should easily twist off a piece of meat. Since the cooking time will vary based on the size of the chuck steak you're cooking, it's best to check it after 1 hour, then cook longer if needed.

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