The Hearty Embrace of Kansas City Steak Strips

There’s a particular kind of comfort food that whispers stories of home, of hurried weeknights transformed into moments of genuine connection. For me, that whisper often takes the form of these Kansas City Steak Strips. I remember discovering this recipe tucked away in a well-worn, slightly stained recipe box, a relic from a time before digital everything. It’s been a loyal companion in my kitchen for close to twenty-five years now, a go-to when the day has been long and the desire for something deeply satisfying and uncomplicated is paramount. It’s the kind of dish that doesn’t demand fancy techniques or exotic ingredients, but rather delivers a robust flavor and tender texture that feels like a warm embrace after a long day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not specified

Ingredients

To create this deeply flavorful and satisfying dish, you’ll need the following:

• 1 ½ lbs top round steaks
• 3 tablespoons butter
• 1 cup green onion, sliced
• ½ cup beef broth
• ½ cup chili sauce
• Salt and pepper to taste
• 14 ½ ounces green beans, drained

Equipment Needed

While this recipe is wonderfully straightforward, a few essential tools will make the process smoother:

• A large skillet or frying pan
• A sharp knife for slicing
• A cutting board
• Measuring cups and spoons
• A spatula or wooden spoon for stirring

Instructions

Crafting these Kansas City Steak Strips is a simple yet rewarding process. Follow these steps closely to achieve the best results:

1. Begin by preparing your meat. Trim any excess fat from the top round steaks. Then, cut the steaks into strips, aiming for pieces that are roughly ¼ inch thick and 1 to 2 inches long. This size ensures they cook quickly and evenly.
2. Place your large skillet over medium-high heat. Add the 3 tablespoons of butter. Once the butter has melted and is shimmering, carefully add the steak strips to the hot pan. Do not overcrowd the pan; you may need to brown the meat in batches to ensure a good sear rather than steaming.
3. Brown the steak strips on all sides. This typically takes about 2 to 3 minutes per side, depending on the thickness of your strips and the heat of your pan. You’re looking for a nice, golden-brown crust to develop, which adds a significant depth of flavor.
4. Once the steak strips are browned, reduce the heat to medium-low. Add the 1 cup of sliced green onion to the skillet with the meat. Cook the green onions, stirring frequently, until they have softened. It’s important to note that you want them soft, not brown. This should take approximately 3 to 4 minutes.
5. Now, it’s time to build the sauce. Pour in the ½ cup of beef broth and the ½ cup of chili sauce. Using your spatula or wooden spoon, scrape the bottom of the pan to loosen any delicious browned bits (fond) that have accumulated. These are packed with flavor and will enrich your sauce.
6. Bring the mixture to a simmer, stirring to combine all the ingredients. Allow the sauce to heat through, which should take about 2 to 3 minutes.
7. Add the 14 ½ ounces of drained green beans to the skillet. Stir gently to incorporate them into the sauce and meat mixture. Continue to heat the green beans through, which will take another 3 to 5 minutes. You want them tender-crisp, not mushy.
8. Finally, season the dish to your liking with salt and pepper. Taste the sauce and adjust the seasoning as needed. Remember that the beef broth and chili sauce already contain sodium, so season cautiously at first.

Expert Tips & Tricks

To elevate your Kansas City Steak Strips from good to truly exceptional, consider these insights from my years in the kitchen:

• The Cut of Meat Matters: While top round is specified and works beautifully for its lean nature and ability to tenderize with quick cooking, a well-marbled sirloin or even a tenderloin can be used for a richer, more decadent experience. Just be mindful of cooking times, as these cuts can become tough if overcooked.
• Slicing Against the Grain: For the most tender steak strips, always slice your beef against the grain. Look for the direction the muscle fibers are running and slice perpendicular to them. This shortens the fibers, making the meat significantly more tender when you chew.
• Don’t Fear the Fond: Those browned bits stuck to the bottom of the pan after searing the meat? That’s pure flavor! Making sure to scrape them up when you add the liquids is crucial for a robust sauce. A good deglaze is key to a restaurant-quality sauce.
• Green Onion Sweetness: Cooking the green onions until soft before adding liquids allows their natural sweetness to develop and meld beautifully with the chili sauce and beef broth. Avoid browning them, as this can lead to a bitter taste.
• Chili Sauce Variations: While standard chili sauce provides a classic flavor, don’t hesitate to experiment. A touch of sriracha or a more robust BBQ sauce can add interesting dimensions if you’re feeling adventurous, though for this classic, the original is perfect.

Serving & Storage Suggestions

These Kansas City Steak Strips are traditionally and delightfully served over a bed of fluffy egg noodles. The noodles are perfect for soaking up the rich, savory sauce. A sprinkle of fresh parsley or chives can add a lovely pop of color and freshness.

For storage, allow the cooked steak strips to cool completely before transferring them to an airtight container. They will keep well in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, or microwave them until heated through. You might want to add a tablespoon or two of extra beef broth or water if the sauce seems a bit thick after refrigeration. This dish is best enjoyed fresh, as the texture of the steak can change with prolonged storage.

Nutritional Information

Here’s an approximate nutritional breakdown for a single serving of Kansas City Steak Strips:

Nutrient	Amount per Serving	% Daily Value
Calories	436.2 kcal	(Not specified)
Calories from Fat	(Not specified)	(Not specified)
Total Fat	22.6 g	34%
Saturated Fat	10.9 g	54%
Cholesterol	140.3 mg	46%
Sodium	756.5 mg	31%
Total Carbohydrate	15.8 g	5%
Dietary Fiber	5.4 g	21%
Sugars	7.5 g	30%
Protein	41.1 g	82%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While the original recipe is a masterpiece of simplicity, here are a few ideas for variations:

• Vegetable Power-Up: Feel free to add other quick-cooking vegetables to the mix. Sliced bell peppers, mushrooms, or even frozen peas can be added along with the green beans for extra color and nutrients.
• A Touch of Heat: If you enjoy a bit more spice, consider adding a pinch of red pepper flakes along with the green onions, or swap out some of the chili sauce for a spicier version.
• Herbaceous Notes: Fresh thyme or a bay leaf simmered in the sauce can add another layer of aromatic complexity. Remove them before serving.

FAQs

Q: What kind of chili sauce should I use?
A: A standard, mild chili sauce (often found in the condiments aisle) is recommended for this recipe. It provides a familiar sweet and tangy base.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the steak strips and sauce ahead of time and reheat them gently. Add the green beans towards the end of reheating to maintain their texture.

Q: What if I don’t have top round steak?
A: Sirloin steak or even flank steak can be substituted. Just ensure you slice them thinly against the grain and adjust cooking times to avoid overcooking.

Q: Are there any vegetarian alternatives?
A: For a vegetarian version, you could substitute firm tofu or portobello mushrooms for the steak strips. Ensure they are well-drained and patted dry before browning.

Q: How can I make the sauce richer?
A: For a richer sauce, you could swirl in a tablespoon of butter or a splash of heavy cream at the very end of cooking, just before seasoning.

Final Thoughts

This Kansas City Steak Strips recipe is more than just a meal; it’s a testament to how simple, honest ingredients can come together to create something truly remarkable. It’s a dish that welcomes you home, a comforting presence on any given night. I encourage you to gather your ingredients, embrace the straightforward process, and savor the delicious outcome. Serve it with your favorite noodles, perhaps a crisp side salad, and a glass of robust red wine, and let the hearty flavors of Kansas City fill your kitchen. I’d love to hear how this timeless classic finds its place in your culinary repertoire.