Kansas City Steak Strips

Kansas City Steak Strips

Kansas City Steak Strips combines steak in a chili sauce/broth mixture with green beans, all served over a bed of cooked rice.

Kansas City Steak Strips is a recipe that my dad used to make it all the time when I was growing up, even though he and I were the only two who ate it. My mom and sister don’t eat steak, or at least I know my mom doesn’t, I don’t know exactly why my sister didn’t eat it. Anyway, more for us!

When I started making this, I could never remember the recipe and had to call my dad every. single. time. I finally wrote down the recipe two years later.

Justin asked me one time to make it without the green beans since he doesn’t really like them, and I did, and it just wasn’t the same. So trust me, the green beans are necessary. And even for someone who doesn’t usually eat vegetables, I will eat them in this.

I believe my dad would usually buy a steak, then cut it into pieces. Or maybe he bought steak strips and still cut those up. Either way, I have found that buying “beef stew” meat works really well. It is already cut into chunks and isn’t too fatty.

From what we have learned, Kansas City Steak Strips is ok reheated the next day, but past that it doesn’t last long. I try to make only enough for us each to have two bowls: one the night I make it and one for lunch the following day.

We eat this meal often, but always debate whether we want a fork or a spoon. You can use the fork to stab the meat, but it’s hard to scoop the rice with it. Plus, a fork can’t get the sauce. I tend to go with the spoon, but every time we eat it, we have to stop and think about which is better!

Step by Step

In a large skillet, melt the butter and sauté the meat until it’s cooked through. Meanwhile, prepare the rice according to the directions. Remove the meat from the pan once it’s cooked.

Kansas City Steak Strips

Pour the beef broth and chili sauce to the skillet and bring it to a boil, stirring to combine.

Kansas City Steak Strips

Drain the can of green beans and add those to the skillet.

Kansas City Steak Strips

Add the meat back into the pan and stir until the meat is coated and everything is heated through.

Kansas City Steak Strips

Serve the meat and sauce over the prepared rice.

Kansas City Steak Strips

Recipe

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Kansas City Steak Strips
Kansas City Steak Strips

Kansas City Steak Strips

Kansas City Steak Strips combines steak in a chili sauce/broth mixture with green beans, all served over a bed of cooked rice.
Cook Time 30 minutes
Total Time 30 minutes
Course: Main Dish
Cuisine: American
Keyword: beef, rice, steak
Servings: 4
5 from 1 vote

Ingredients

  • 1 lb steak strips
  • 1 tbsp butter
  • 1 cup white rice
  • 14.5 oz beef broth
  • 12 oz chili sauce
  • 14.5 oz french cut green beans

Instructions

  • In large skillet, saute meat with butter until cooked through, then set aside
  • Meanwhile, prepare rice according to directions
  • Add beef broth and chili sauce to skillet and bring to a boil
  • Drain green beans and add to skillet
  • Add meat back in and stir until heated through
  • Serve warm over rice
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Nutrition

Nutrition Facts
Kansas City Steak Strips
Amount Per Serving
Calories 557 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 76mg 25%
Sodium 1613mg 67%
Potassium 944mg 27%
Total Carbohydrates 61g 20%
Dietary Fiber 8g 32%
Sugars 12g
Protein 31g 62%
Vitamin A 27.9%
Vitamin C 31.7%
Calcium 8.2%
Iron 23.5%
* Percent Daily Values are based on a 2000 calorie diet.
Kansas City Steak Strips

20 thoughts on “Kansas City Steak Strips”

  1. This looks so hearty and comforting! Nick would absolutely love it! It’s going into our meal prep ideas for the upcoming week for sure!

  2. At first I thought that was green pepper strips, and I was trying to figure out what kind of noodles you were serving it over. I LOVE the idea of green beans, though – but my brain is stuck on Kluski noodles or something similar for a base…

    1. I’ve never heard of Kluski noodles before, and also never thought about putting this over noodles. We’ve been eating it with rice as long as I can remember, but I may have to switch it up and give this a try.

  3. I don’t eat steak either but I can definitely use this recipe when cooking for others. Absolutely love quick and easy meals.

  4. I liked how simple and straightforward this recipe was. I don’t eat meat but know a lot of friends who enjoy a good steak during the winters!

  5. This dish is so appealing to me and right now, cooking is therapeutic for me and I will make this tomorrow for dinner.

  6. This looks so good! I pinned this to try it! Can I use salsa instead of chili sauce.. We have sweet chili sauce here (that is Chinese) but I don’t know if it is the same as the US chili sauce.

    1. I’ve never tried it with salsa. I’m sure it would be a different flavor, but may still be good! I use Heinz chili sauce, so not sure if you have that available. I would say it has a bit of a sweet flavor, so it may be similar.

  7. I was wondering why your broth was red then I saw you added chili sauce. It looks like the prefect meal for a cold winter night.

    1. The chili sauce definitely brings this meal together and adds so much flavor. It’s great for winter, but we also eat it a lot in the summer, too! My dad made it probably once a month or so when I was growing up.

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