Why You’ll Love This Recipe
Smothered Steak and Rice is a comforting Southern classic featuring tender, seared steak simmered in a rich, savory gravy and served over fluffy rice. It’s a satisfying, hearty dish perfect for weeknight dinners or cozy weekend meals. The deep flavors and comforting textures make it a go-to for those craving a soulful home-cooked meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef cube steak or round steakall-purpose flouronionbell peppersgarlicbeef brothWorcestershire saucesaltblack pepperpaprikaonion powdergarlic powdervegetable oilcooked white rice
directions
Season the steaks with salt, pepper, paprika, garlic powder, and onion powder.
Dredge the steaks lightly in flour, shaking off the excess.
Heat oil in a skillet over medium-high heat and sear the steaks until browned on both sides. Remove and set aside.
In the same skillet, add sliced onions and bell peppers, sautéing until soft.
Add minced garlic and cook for another minute.
Sprinkle a bit of flour into the pan and stir to make a roux.
Gradually add beef broth, stirring until a smooth gravy forms.
Add Worcestershire sauce and adjust seasoning as needed.
Return the steaks to the skillet, cover, and simmer on low heat for about 45 minutes or until tender.
Serve the smothered steak over a bed of warm white rice.
Servings and timing
This recipe serves 4 people.Preparation time: 15 minutesCooking time: 1 hourTotal time: 1 hour 15 minutes
Variations
Use mushrooms for an earthy flavor addition.
Swap beef with pork chops for a different protein.
Add a splash of cream for a creamier gravy.
Spice it up with red pepper flakes or hot sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop or in the microwave until heated through.You can freeze the steak and gravy for up to 2 months; thaw in the refrigerator before reheating.
FAQs
What cut of steak works best?
Cube steak or round steak is ideal as they become tender when simmered.
Can I use brown rice?
Yes, brown rice adds a nuttier flavor and more fiber.
Can I make this ahead?
Absolutely, it’s even more flavorful the next day.
Do I have to use bell peppers?
No, you can omit them or replace with other vegetables like mushrooms or celery.
How do I thicken the gravy?
Add more flour or cornstarch slurry if the gravy is too thin.
Can I make it in a slow cooker?
Yes, after searing the steak and sautéing veggies, transfer everything to a slow cooker and cook on low for 6-8 hours.
What should I serve with this dish?
It pairs well with green beans, cornbread, or a fresh salad.
Can I make it spicy?
Add cayenne pepper or hot sauce to bring the heat.
What if my steak is tough?
Make sure to simmer it low and slow for enough time to break down the fibers.
Is this recipe kid-friendly?
Yes, it has mild flavors and can be enjoyed by the whole family.
Conclusion
Smothered Steak and Rice is the kind of soul-satisfying dish that brings warmth and flavor to the table. With its tender meat, rich gravy, and comforting rice, it’s a recipe you’ll want to return to again and again. Whether for a special meal or a weeknight favorite, it never fails to deliver hearty deliciousness.
Print
Smothered Steak and Rice
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-fry and simmer
- Cuisine: Southern American
- Diet: Low Salt
Description
A hearty and comforting Southern-style dish featuring tender cube steak smothered in savory onions and gravy, served over fluffy rice.
Ingredients
- 1½ lb cube steak (6–8 pieces)
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tbsp cornstarch (optional, for thickening)
- 2 cups cooked white or brown rice
Instructions
- Season cube steak with salt and pepper and dredge in flour, shaking off excess.
- Heat oil in a large skillet over medium-high heat. Brown steaks 2–3 minutes per side until golden; remove and set aside.
- Add onion to skillet; sauté until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Pour in beef broth, scraping up browned bits. Stir in Worcestershire sauce and thyme.
- Return steaks to pan, reduce heat to medium-low, cover, and simmer 20 minutes, until meat is tender.
- If gravy seems thin, mix cornstarch with a little water to form a slurry and stir into gravy; cook 2–3 minutes until thickened.
- Serve steaks smothered with gravy and onions over cooked rice.
Notes
- For richer flavor, substitute half the beef broth with red wine.
- Add sliced mushrooms with onions for extra depth.
- Serve with a side of steamed vegetables or a green salad to balance the meal.