One Pan Hamburger Steak and Orzo
This is the dinner that tastes like your grandmother’s hamburger steak but comes together in one cast iron skillet in 30 minutes. Seasoned ground beef browned with Worcestershire sauce, caramelized onions and garlic cooked down in butter, brown gravy mix stirred through the whole pan, cream of mushroom soup and beef broth building a thick, rich gravy, and orzo cooked directly in the sauce until it’s tender and has absorbed every bit of that savory, beefy, slightly buttery flavor. It’s deconstructed hamburger steak in the most satisfying way possible and it leaves almost nothing to clean up.
The Kinder’s Buttery Steakhouse seasoning is the detail that makes this taste like a steakhouse dish rather than a standard ground beef skillet. Combined with the Creole Trinity and Herb and a generous pour of Worcestershire, the beef has layers of flavor that go well beyond what most skillet dinners achieve with ground meat.
Ingredients Needed to Make One Pan Hamburger Steak and Orzo
- Ground beef (80/20 recommended for the best flavor and a properly browned, flavorful crust on the meat)
- Salt and black pepper
- Kinder’s Buttery Steakhouse seasoning (adds a rich, slightly buttery, steakhouse-forward depth to the beef)
- Creole Trinity and Herb seasoning (adds aromatic, herby complexity alongside the steak seasoning)
- Worcestershire sauce (added mid-cook so it reduces into the beef and adds a deeply savory, slightly tangy depth)
- Butter (builds the base for the onions and garlic and adds richness to the whole pan)
- Minced garlic
- White onion, thinly sliced (cooked until soft and slightly golden in the butter alongside the beef)
- Brown gravy mix, one packet (the pantry shortcut that builds the gravy base in seconds)
- Cream of mushroom soup, one can (adds creaminess, body, and a savory mushroom depth to the sauce)
- Beef broth, divided (provides the liquid for both the creamy sauce and cooking the orzo)
- Uncooked orzo (cooks directly in the sauce and absorbs the broth and gravy as it softens)
- Green onions for garnish
How to Make One Pan Hamburger Steak and Orzo
1
Brown the Beef
Heat a large cast iron skillet over medium heat. Add the ground beef and break it into small, even pieces as it cooks. Season with the salt, black pepper, Kinder’s Buttery Steakhouse seasoning, and Creole Trinity and Herb seasoning. Cook until the beef is about halfway browned, then add the Worcestershire sauce directly into the pan. The Worcestershire will sizzle and reduce into the meat as it finishes cooking, which is how it flavors the beef from within rather than just sitting on top. Continue cooking until the beef is fully browned. Drain excess grease if needed, leaving just a thin film in the pan.
2
Build the Flavor Base
Add the butter, thinly sliced white onion, and minced garlic directly to the skillet with the browned beef. Cook for 3 to 5 minutes, stirring occasionally, until the onions have softened and are beginning to turn slightly golden and the butter has melted and coated everything in the pan. Sprinkle the brown gravy mix over the entire surface of the pan and stir thoroughly to coat the beef, onions, and garlic evenly. The gravy mix will absorb into the fat and start building the base of the sauce.
3
Add the Creamy Sauce
In a small bowl, whisk together the cream of mushroom soup and 1 cup of the beef broth until smooth and no lumps remain. Pour the mixture into the skillet and stir to combine with the seasoned beef and onions. The pan will start to look like a thick, creamy gravy at this point.
4
Cook the Orzo
Add the uncooked orzo directly to the skillet and pour in the remaining 1 1/2 cups of beef broth. Stir everything together thoroughly so the orzo is distributed evenly throughout the sauce rather than clumping in one spot. Bring to a light simmer over medium heat, then reduce to low, cover the skillet, and cook for 10 to 12 minutes. Stir frequently during this time, every 2 to 3 minutes, to prevent the orzo from sticking to the bottom of the cast iron. If the mixture gets too thick before the orzo is fully cooked, add a splash of broth or water and stir to loosen it.
5
Season and Serve
Taste the finished dish and adjust with extra salt and pepper as needed. The gravy mix and cream of mushroom are both already salted so taste before adding more. Once the orzo is tender and the sauce is thick, creamy, and coating every piece of beef and pasta, remove from heat. Top generously with sliced green onions and serve immediately from the skillet.
One Pan Hamburger Steak and Orzo
Ingredients
- 1 lb ground beef
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp Kinder’s Buttery Steakhouse seasoning
- 1 tbsp Creole Trinity and Herb seasoning
- 2 tbsp Worcestershire sauce
- 1/2 stick butter
- 1 tbsp minced garlic
- 1 white onion thinly sliced
- 1 packet brown gravy mix
- 1 can cream of mushroom soup 10.5 oz
- 2 1/2 cups beef broth divided
- 1 cup uncooked orzo
- Salt and pepper to taste
- Green onions sliced, for garnish
Instructions
- In a large cast iron skillet over medium heat, add the ground beef. Season with salt, pepper, Kinder’s, and Creole Trinity and Herb seasoning. Cook until about halfway browned, then add the Worcestershire sauce. Continue cooking until fully browned. Drain excess grease if needed.
- Add the butter, thinly sliced onion, and minced garlic directly to the skillet. Cook for 3 to 5 minutes until the onions soften and turn slightly golden. Sprinkle in the brown gravy mix and stir to coat everything evenly.
- In a small bowl, whisk together the cream of mushroom soup and 1 cup of the beef broth until smooth. Pour into the skillet and stir to combine.
- Add the uncooked orzo and pour in the remaining 1 1/2 cups of beef broth. Stir well and bring to a light simmer. Reduce heat to low, cover, and cook for 10 to 12 minutes, stirring frequently, until the orzo is tender and the sauce is thick and creamy. If it gets too thick, add a splash of broth or water as needed.
- Taste and adjust seasoning with extra salt and pepper if needed. Remove from heat, top with sliced green onions, and serve warm.
