If you’re looking for a hearty, comforting dish that’s packed with flavor, look no further than Smothered Steak and Rice. This Southern classic combines tender, slow-cooked steak with a rich, savory gravy loaded with onions, bell peppers, and Cajun spices. Serve it over fluffy white rice, and you’ve got a meal that’s sure to satisfy even the hungriest crowd.
Be sure to check out our Bobby Flay Salisbury Steak Recipe next!
Steak Cuts for Smothered Steak and Rice
| Steak Cut | Texture | Flavor | Best Cooking Method |
|---|---|---|---|
| Round Steak | Lean, tough | Mild, beefy | Slow cooking, braising |
| Seven Steak | Moderate marbling, tough | Rich, beefy | Slow cooking, stewing |
| Chuck Roast | Well-marbled, tender | Rich, intense | Slow cooking, pot roasting |
| Blade Steak | Tender with good marbling | Rich, beefy | Slow cooking, pot roasting |
✅Ingredient Notes
- Steak: Tougher cuts work best for slow cooking as they become tender over time. You can also use chuck roast if you prefer a more marbled texture.
- Cajun Seasoning, Onion Powder, and Garlic Powder: Divided for seasoning both the steak and the gravy. Adjust the amount based on your heat preference.
- Worcestershire Sauce: Adds a rich, umami depth to the gravy.
- Hot Sauce: Adds a bit of heat. Use your favorite brand and adjust to taste.
- Onion, Bell Pepper, and Celery: Known as the ‘Holy Trinity’ in Cajun cooking, these veggies add essential flavor to the gravy.
- Garlic: Freshly minced for the best flavor. Add it just before building the gravy to avoid burning.
- Dried Parsley: Fresh parsley works too.
- Beef Bouillon Powder: Boosts the beefy flavor of the gravy. You can substitute with beef base or beef broth cubes if needed.
- Water: Use 3 to 4 cups for the stovetop method or 2 cups for the Instant Pot method, depending on how thick you like your gravy.
🔪How to Make Smothered Steak and Rice
Season the Steak: Generously coat the steak with the seasoning blend.
Sear the Steak: Brown the seasoned steak on both sides to lock in flavor.
Cook the Vegetables: Sauté the onions, bell peppers, celery, and garlic until softened and fragrant.
Build the Gravy: Return the steak to the pot, add the remaining seasonings, water, and herbs.
Simmer: Cook until the steak is fork-tender and the gravy is rich and flavorful.
Instant Pot vs Stovetop Cooking Times
| Method | Pressure Cook Time | Natural Release | Total Cook Time |
|---|---|---|---|
| Instant Pot | 40 minutes | 15-20 minutes | About 1 hour |
| Stovetop | 3 hours | N/A | About 3 hours |
🍽️What to Serve with Smothered Steak and Rice
- Jalapeno Cheddar Cornbread – Perfect for soaking up that rich gravy.
- Collard Greens – Adds a bit of color and a nice, slightly bitter contrast to the rich steak.
- Tomato and Cucumber Salad – A refreshing, crunchy side that pairs perfectly with the rich gravy.
❓FAQs
Yes! Smothered Steak and Rice tastes even better the next day as the flavors have more time to meld. Just reheat on the stove or in the microwave.
Absolutely! Just store it in an airtight container for up to 3 months.
Round steak or seven steak are great budget-friendly options, but you can also use chuck roast or blade steak if you prefer a more tender texture.
🗄️Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or microwave until heated through. For best results, let the flavors meld overnight before reheating.
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Smothered Steak and Rice
Ingredients
- 2 pounds steak, round or any affordable cut
- 2 ½ teaspoons Cajun seasoning, divided
- 2 ½ teaspoons onion powder, divided
- 2 ½ teaspoons garlic powder, divided
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 4 cups water, as needed for gravy
- 1 teaspoon dried parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mild hot sauce, to taste
- 1/2 tablespoon beef bouillon powder
- 2 tablespoons flour, only if needed
- 6 cups cooked rice
Instructions
- Season the Steak: Generously season the steak with 2 teaspoons Cajun seasoning, 2 teaspoons onion powder, 2 teaspoons garlic powder, and salt.
- Sear the Steak: Heat the oil in a large heavy-bottomed pot over medium-high heat. Sear the steak until browned on both sides. Transfer to a bowl and set aside.
- Cook the Vegetables: In the same pot, add the diced onion, bell pepper, and celery. Stir to loosen the browned bits. Add a splash of water to deglaze.
- Prepare the Gravy Base: Cook until the onions are soft, then mash the vegetables to form a thick base. Add the minced garlic and cook for about 1 minute.
- Add the Steak and Water: Return the seared steak to the pot and pour 4 cups of water into the pot.
- Simmer: Add the dried parsley, the remaining ½ teaspoon of onion powder, ½ teaspoon garlic powder, ½ teaspoon Cajun seasoning, Worcestershire sauce, hot sauce and beef bouillon. Simmer with the lid off for about 1.5 hours, then cover and cook on low for another 1.5 hours, stirring occasionally. (For a quicker version, you can use the Instant Pot)*Note: If the gravy is too thin, mix 2 tablespoons of flour with a little cold water to make a slurry, then stir it into the gravy and simmer for a few more minutes until thickened.
- Serve hot over freshly cooked rice.
Notes
- Transfer to Instant Pot: Transfer the seared steak and sautéed vegetables to the Instant Pot. Add 2 cups of water, beef bouillon, and the remaining seasonings.
- Pressure Cook: Seal the lid, set to High Pressure for 40 minutes, then natural release for 15-20 minutes.
- Thicken if Needed: If the gravy is too thin, use the Sauté mode to reduce it to your desired consistency or use the flour mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Comfort food heaven. The steak was so tender, and the gravy soaked into the rice just right. Definitely adding this to my weeknight rotation.
Thanks, Olivia! Love hearing that it made it to your weekly lineup. That gravy and rice combo is next level!