Smothered Steak and Gravy
Smothered Steak and Gravy Recipe – Seared steak with onions, bell peppers, and a rich brown gravy is perfect to serve with low-carb or starchy sides. This deliciously comforting dinner is ready in under 30 minutes!
Why We Love Cast Iron Steak and Gravy
Aren’t cast iron pan recipes the best? There is just nothing quite like a wicked hot skillet to seal in juiciness and give nearly any piece of meat a great smoky flavor.
Slightly fatty, thin-cut steaks are terrific to sear since they can hold up to high heat. And when smothered in a thick, luscious, and savory gravy… Mmmm, there’s no way you can go wrong!
My family is CRAZY over this pan-fried steak recipe with brown gravy, onions, and peppers. The cast-iron seared meat becomes even more tender when smothered in gravy, and the peppers and onions give the dish next-level flavorful.
Smothered Steak and Gravy with Peppers and Onions
Smothered steak means different things to different people… To some, it means chicken fried steak with brown gravy instead of white gravy. To others, it means chopped or cubed steak (burgers) covered in brown gravy.
However, I like to pan-sear and smother whole ribeye steaks or sirloins with brown gravy, sweet bell peppers, and onions.
The gravy has an extra pop of flavor from a touch of balsamic vinegar that really brings the whole dish together. Serve with cauliflower mash, or roasted broccoli, for a low-carb meal. Or pile on a hearty helping of good ol’ mashed potatoes.
Ingredients You Need
- Steak – ribeye, sirloin, or New York strip
- Butter – divided
- Onion – sliced
- Bell pepper – your choice of color(s), seeded and sliced
- Garlic – minced
- All-purpose flour – to thicken the gravy
- Granulated sugar – to balance the smoky, savory flavors
- Balsamic vinegar – adds a terrific tanginess to the dish
- Beef base – or bouillon
- Heavy cream – for the best, richest gravy
- Salt and black pepper
How to Make Pan-Seared Steak and Onions
The best pan to cook steak and onions is a 14-inch cast iron skillet, but you can also use a large saute pan. Place whichever pan you are using over medium-high heat to high heat, and place a holding plate off to the side.
Next, salt and pepper the steak generously on both sides.
Add 1 tablespoon of butter to the hot skillet. Once melted, add the steaks, making sure they all fit in a single layer. Sear for 2 minutes per side. (1 minute per side for thinner steaks, 2-3 minutes per side for steaks over 1 inch thick.)
Remove the steaks and place them on the holding plate.
Add another 1 tablespoon butter, sliced onions, bell peppers, and garlic to the skillet. Sear the vegetables for 2-3 minutes to soften. Then move them to the holding plate.
Then add the remaining 2 tablespoons of butter and the flour to the pan. Whisk to create a roux. Cook the roux for 1-2 minutes as you continue to whisk. Then whisk in the sugar, balsamic vinegar, beef base, and water.
Whisk as the gravy thickens. Add the heavy cream and whisk well. If the gravy seems too thick add another splash of water.
Get the Complete (Printable) Smothered Steak Recipe Below. Enjoy!
Lastly, transfer the steaks, veggies, and all the juices back to the skillet. Move everything around the pan to coat in gravy and rewarm, for 1-2 minutes.
Serve the smothered steak and veggies warm with your favorite sides.
Frequently Asked Questions
How do I make gluten-free smothered steak with gravy?
It’s easy to swap all-purpose flour with your favorite GF-friendly alternative!
What do you serve with smothered steak and onions?
How long do leftovers last in the fridge?
Leftover steak gravy is super tasty! Store cooled leftover steak in a sealed airtight container and keep them in the refrigerator for up to 4 days or in the freezer for 3 months. But do note that the peppers will become softer and the meat less tender the longer they sit and after reheating in the oven or microwave.
Looking For More Classic Dinner Recipes?
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- Grilled Pork Chops + Carolina BBQ Sauce
- Steak Fingers with Country Gravy
- Skillet Steak Bites with Mushrooms
- One-Pot Sunday Gravy
- Grilled French Onion Sirloin Steak Sliders
- Easy Beef Stroganoff with Butter Noodles
- How to Make The Perfect Pan Sauce with the Brown Bits by Bon Appetit
- Marinade Boneless Chuck Steak Recipe on All Recipes
Check the printable recipe card below for prep time, cook time, and nutrition information.
Smothered Steak and Gravy
- 4 ¾-1 inch thick steaks ribeye, sirloin, or New York strip
- 4 tablespoons butter divided
- ½ large onion sliced
- 1 bell pepper seeded and sliced thin (I used half red and half green)
- 2-3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon balsamic vinegar
- 2 teaspoon beef base
- 1+ cup water
- 2 tablespoons heavy cream
- Salt and pepper
- Set a large 14-inch cast iron skillet (or sauté pan) over high heat. Place a holding plate off to the side.
- Salt and pepper the steak generously on both sides.
- Add 1 tablespoon butter to the skillet. Once melted, add the steaks, making sure they all fit in a single layer. Sear for 2 minutes per side. (1 minute per side for thinner steaks, 2-3 minutes per side for steaks over 1 inch thick.)
- Remove the steaks and place them on the holding plate. Add 1 tablespoon butter, sliced onions, bell peppers, and garlic. Sear the vegetables for 2-3 minutes to soften. Then move them to the holding plate.
- Add the remaining 2 tablespoons butter and the flour. Whisk to create a roux. Cook the roux for 1-2 minutes. Then whisk in the sugar, balsamic vinegar, beef base, and water. Whisk as the gravy thickens. Add the heavy cream and whisk well. If the gravy seems too thick add another splash of water.
- Move the steaks, veggies, and all the juices back to the skillet. Move the steaks around the pan to coat in gravy and rewarm, for 1-2 minutes.
- Serve warm with mashed potatoes or your favorite low carb side.