Say hello to this delicious smothered steak and onion gravy recipe that is easy to make and perfect for a quick 30-minute midweek dinner. Whether you're cooking for a romantic meal for two or to feed a large family of 6, the irresistible combination of tender steak and rich onion gravy will impress everyone at your table and leave them licking their plates!
🌟 Why this recipe works
Who doesn't love a tender sirloin steak for dinner covered in a rich beef onion gravy! It's one of those comforting recipes that brings everyone to the table in a hurry and one that everyone has second helpings.
The flavor of melt-in-your-mouth steak and onion gravy is a perfect combination. The smothered steak recipe only takes 30 minutes to make and uses the same skillet for both the onions and steak, which means less washing up!
Smothered steak is a delicious meal you can eat any time of the year for lunch and dinner that's budget-friendly and made using pantry ingredients.
It's a Southern favorite recipe that is also versatile and always comes with an onion or mushroom gravy that is smothered over steak, pork chops, or chicken breast.
You don't need an expensive cut of beef to make it delicious unlike other steak recipes! You can use chuck or top or bottom round steak, and it will taste just as good with the creamy onion gravy!
🍽 Key ingredients
You don't need the best quality steak for this smothered steak and gravy recipe - any cheap beef cut will do.
Steak - Top and bottom round steak are great options for this smothered steak recipe and for price and quality, but feel free to use any steak you have.
For the gravy - The gravy is made using sliced onions and beef stock as the beef base and seasoned with herbs de Provence and mixed with a drizzle of balsamic vinegar for a sweet acidic kick and a little heavy cream.
Cheese - The last thing you will need is a slice of fresh mozzarella cheese to melt on top of the steak.
You can substitute the steak for pork chops, turkey, or chicken breast.
Use another type of melting cheese instead of mozzarella. A few good options are Colby jack, cheddar cheese, Swiss cheese, or Monterrey Jack.
- Add a teaspoon of Worcestershire sauce to give the gravy richness.
- Add garlic to the gravy by finely dicing 1 garlic clove or use half a teaspoon of garlic powder.
🔪 How to make
This smothered steak recipe is truly the best way to enjoy a delicious steak. It's so easy to make in just 30-minutes using a large skillet, and you can learn how to make it with my simple step-by-step instructions and helpful top tips.
- Peel and slice the onions in half, then slice the halves to make half-moon slices.
Heat oil and butter in a large skillet over medium heat. Add sliced onions to the hot skillet and sauté for 3-4 minutes until translucent.
Add ½ cup beef broth and balsamic vinegar. Continue to cook the onion gravy for about 10 minutes until the onions absorb all liquid.
Meanwhile, season the steaks with salt and pepper and herbs de Provence. Remove onions from the skillet and add the remaining oil and butter.
Cook steak pieces for 3-4 minutes per side on medium-high heat, until well browned, then add the onions back to the pan.
Stir in the heavy cream and remaining beef broth. Continue cooking until the liquid is reduced by half and turns into a thick gravy.
Reduce heat and add one slice of mozzarella cheese to each steak. Place the lid on top of the skillet and allow the cheese to melt. You could also put the skillet in the oven to broil for a minute or so to melt the cheese.
Remove the steak pieces from the skillet and pour the onion gravy over the top. Serve with chopped fresh parsley, and enjoy!
💭 Cooking tips
Use a meat basher
If your steak is slightly thick and has lots of fatty veins, you may want to give it a good bashing with a meat basher to tenderize it before frying.
Instead of heavy cream, you could use cornstarch or arrowroot to thicken the gravy. Mix 1 tablespoon of cornstarch or arrowroot with 1 tablespoon of water and add it to the skillet.
📖 Recipe Variations
Thinking of upgrading your smothered steak? Here are a few delicious variations to the recipe that add extra texture and layers of flavor.
Give your steak a crispy coating with breadcrumbs. Cover your steak pieces in flour, then beaten eggs, and finally in breadcrumbs or pork rinds. Fry them until they turn a lovely golden brown color.
Adding half a cup of sliced mushrooms will give your gravy more depth in flavor. Use any mushrooms you have at home, slice them up, and fry them with the onions and beef stock to absorb the juices. For more gravy ideas check out my colelction of best brown gravy recipes.
Surf and turf smothered steak
If you love the combo of meat and fish on the same plate, cook half a cup of prawns with the steaks.
🥗 What to serve with
Smothered steak and gravy is the perfect recipe to serve with bread, fries, rice, or vegetables to soak up the creamy gravy. Here are some quick and easy side dishes that pair well with steak and gravy.
There are not many recipes that bacon-wrapped asparagus doesn't pair with! The delicious crispy bacon wrapped around asparagus is an irresistible side dish that takes 15 minutes to make.
Creamy mashed potatoes
Serve the tender steaks with creamy mashed potatoes. The delicious creamy gravy is a perfect match for this mashed potato recipe made with cream cheese and garlic.
Keep the carbs to a minimum with a side dish of steamed veggies. They're the perfect low-carb side dish to serve with any main meal, and you can use whatever veggies you have in your pantry, from broccoli, cauliflower, bell pepper, cabbage, zucchini, etc.
🙋 Frequently asked questions
What is the cheapest beef cut for smothered steak?
The best steak to use that's inexpensive and lean is top round or bottom round that's full of flavor and great for your wallet. Other good options are sirloin steak, eye of round, or top blade.
Why is my steak chewy?
When using inexpensive steak, it is important to tenderize it before frying it in a hot skillet to prevent the muscles from tightening up and becoming chewy. The best way to tenderize steak is by bashing it with a meat tenderizer, using a salt and pepper rub, or marinating it for a few hours.
🧊 Storage and ♨️ reheating
Easily store smothered steak and gravy in the fridge or freezer and reheat it for later.
Fridge - Transfer the leftover steak and gravy to an airtight container and place it in the fridge for up to 3 days.
Freezer - Wrap the steaks in plastic wrap and place them in an airtight container and pour the gravy into a freezer-safe tub. Freeze them both for up to 3 months. Defrost overnight in the fridge before cooking.
Reheating - The best way to reheat leftover smothered steak is to heat a skillet and fry the steak for 1 to 2 minutes with the gravy until bubbling. Alternatively, you can reheat the steak and gravy together in the microwave in a microwave-safe bowl.
🍳 Related Recipes
If you like this steak with onion gravy recipe you should check my related delicious beef recipes.
👪 Serving size
This smothered steak recipe will provide enough servings for 4 people with one steak per person. You can easily scale the recipe to cater to more guests and also store a few pieces for a quick midweek meal or packed lunch for work.
Suppose you're looking for a quick and delicious comforting lunch or dinner recipe to add to your weekly meal plan. In that case, this irresistible smothered steak and gravy recipe is sure to become a household favorite after the first bite! Try it, and let me know what you think.
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Try one of my quick, easy, and affordable dinner recipes for your next family meal! And if you have any questions, I'm here to help!
Onion Gravy Smothered Steak (Easy 30-minute!)
- 1 tablespoon olive oil - vegetable oil, coconut oil (keto)
- 1 tbps butter
- 2 onions - sliced
- 2 teaspoon balsamic vinegar
- 4 round steak - 3-4 oz each
- 1 teaspoon herbs de Provence - optional
- 1 cup broth
- 1 tablespoon cornstarch - arrowroot (keto), heavy cream (¼ cup)
- 4 slices mozzarella cheese - or similar
- Place half of the oil and butter in a large skillet over medium heat.
- Add onions and sauté for 3-4 minutes until translucent, then add ½ cup beef broth and the vinegar.
- Continue cooking for about 10 minutes until onions absorb all liquid.
- Meanwhile, season the steaks with salt, pepper and optional herbs de Provence.
- Remove onions from skillet and add remaining oil and butter.
- Cook steaks for 4 minutes per side, until well browned. Add the onions back to the pan.
- Stir cornstarch (arrowroot powder or ¼ cup heavy cream) into remaining broth and add to pan.
- Continue cooking until the liquid is reduced by half and turns into a thick gravy.
- Add one slice of mozzarella cheese (or ¼ cup shredded) to each steak. (If it doesn't melt easily, place a lid on the skillet to assist.)