Simple Smothered Steaks Recipe With Creamy Onion Gravy (30 Minutes) High Protein Recipes Beef Dinner Gluten-free Budget Recipes Low Sugar Recipes

Anything smothered is going to get my attention. Smothered pork chops, smothered chicken and especially smothered steaks. Yes, please. Add caramelized onions and cream to the equation and you know it's going to be in my dinner recipe rotation. This smothered steak recipe with caramelized onion gravy is full of flavor and on the table in under 30 minutes.

This high-protein smothered steak recipe takes me back to my grandma and my mom's steak and gravy. The simple beef recipe was one of my favorites, and still is. This soul-hugging version of that old-fashioned recipe is a pure comfort food dinner. It definitely made it into my recipe binder.

For this quick one-pan smothered steak recipe you'll need a sirloin steak (not too thin!), seasoning for the steak (garlic salt, seasoned salt, plain ol' salt and black pepper, or your favorite seasoning), olive oil, butter, a large onion, green onions, fresh garlic, Tuscan or Italian seasoning, beef broth, Worcestershire sauce and either heavy cream, half and half or evaporated milk. The gluten-free steaks are cooked to your desired doneness, then removed while you make the onions and gravy. Put the steaks back when the gravy is done, smother them in the lusciousness and serve.

Serve this one-pan recipe for dinner with your favorite side dishes.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 sirloin steak (about 1 pound), cut into large pieces
• garlic salt, seasoned salt, salt and pepper, or your favorite seasoning (I used Morton Nature's Seasons)
• 2 tablespoons olive oil
• 2 tablespoons butter (divided)
• 1 large onion, sliced
• 3 - 4 green onions, chopped (optional)
• 4 cloves garlic, minced
• 1 teaspoon Tuscan seasoning or Italian seasoning (I used a Tuscan seasoning blend with salt)
• 1/2 cup beef broth
• 2 teaspoons Worcestershire sauce
• 1/4 cup heavy cream, half and half or evaporated milk (I used evaporated milk)

Here's how to make it: 

1. Pat the steaks dry with a paper towel and season with garlic salt, seasoned salt or salt and pepper (or desired seasoning). Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the steaks and cook until well browned and just to desired doneness. Remove to a plate. Steaks always cook better when they're at room temperature, so try to take them out of the refrigerator about 30 minutes before cooking. You could use another type of steak for this recipe, like flank, chuck, ribeye, round steak or flatiron, but each will have a different level of tenderness.
2. Add the remaining 1 tablespoon of butter to the pan along with the onions. Season with a little salt and pepper.
3. Cook the onions until soft and caramelized, about 10 minutes, stirring often.
4. Add the garlic and Tuscan seasoning and cook, stirring, 30 seconds. Add the beef broth and Worcestershire sauce. Stir to scrape up any brown bits on the bottom of the pan. (Those little bits of brown mean flavor!) Bring to a boil. (Use gluten-free Worcestershire sauce for a gluten-free dinner.)
5. Add the heavy cream and stir. Cook about 1 minute.
6. Put the steaks and any juices on the plate back into the skillet. Cook about 2 minutes or until steaks are heated through.
7. Spoon the sauce over the steaks.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.