A Spicy Perspective

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!

cast iron pan with steak, gravy, onions and peppers

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 the 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.

top view mashed potatoes smothered with steak and gravy and peppers on a black plate

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 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.

steak and potatoes with gravy on a black plate

Ingredients You Need

  • Steak – ribeye, sirloin, or New York strip
  • Butterdivided
  • Onionsliced
  • Bell pepperyour choice of color(s), seeded and sliced
  • Garlicminced
  • All-purpose flourto thicken the gravy
  • Granulated sugar to balance the smoky, savory flavors
  • Balsamic vinegaradds a terrific tanginess to the dish
  • Beef baseor bullion
  • Water
  • Heavy creamfor the best, richest gravy
  • Salt and pepper

How to Make 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 high heat, and place a holding plate off to the side.

Next, salt and pepper the steak generously on both sides.

Add 1 tablespoon 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.)

steak cooked in a cast iron pan

Remove the steaks and place them on the holding plate.

Add 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.

sliced bell peppers and onions in a cast iron skillet pan

Then add the remaining 2 tablespoons 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!

brown gravy in a cast iron skillet

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.

top view of seared beef with veggies in a cast iron

Serve the smothered steak and veggies warm with your favorite sides.

top view plate of mashed potatoes covered with steak and onions with veggies and gravy

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?

This dish is fabulous with a fluffy bed of mashed potatoes or rice. For a lower-carb meal enjoy with mashed cauliflower or cauliflower rice!

How long do leftovers last?

Leftovers are super tasty! Store cooled leftovers in a sealed container and keep them in the refrigerator for up to 4 days. But do note that the peppers will become softer and the meat less tender the longer they sit and once reheated.

side view meat and potatoes with gravy and veggies, on a plate with bite removed

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Smothered Steak and Gravy

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Pan seared steak smothered with a rich onions and peppers brown gravy, perfect to serve with mashed potatoes or cauliflower. Make this easy comfort food recipe in just 30 minutes!
Servings: 4 servings

Ingredients

Instructions

  • 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.

Notes

You can use any kind of steak you like. Just be sure they are not too thick for this recipe. Although I love a thick juicy steak, it’s best to smother steaks you can cook very quick.
Leftovers will keep well stored in a sealed container in the refrigerator for up to 4 days.

Nutrition

Serving: 4g, Calories: 575kcal, Carbohydrates: 11g, Protein: 45g, Fat: 38g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 190mg, Sodium: 517mg, Potassium: 819mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1392IU, Vitamin C: 40mg, Calcium: 35mg, Iron: 6mg
Course: dinner, Main, Main Course
Cuisine: American
Author: Sommer Collier

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5 comments on “Smothered Steak and Gravy”

  1. I tried this recipe and it turned out so delicious, the steak meat was tender and the gravy was oh so good!

  2. Pingback: Smothered Steak and Gravy – A Spicy Perspective – TURNTODAY

  3. My Hubby absolutely loves this dish! It’s pure comfort food. I will be making it again soon!

  4. This was such a hearty recipe perfect for this time of year! It was super filling and delicious!

  5. this sounds amazing! and I have all the ingredients in my fridge right now! will be making this tomorrow!