Smothered steak is browned chuck eye or blade steak gently simmered with yellow onions, garlic, and beef broth until the meat separates easily with a fork. The lightly floured coating helps thicken the homemade onion gravy, ready for mashed potatoes, rice, or noodles.
This is a patient supper: allow 20 minutes to prep and about 1 hour 45 minutes to cook, with extra time for thicker or tougher steaks. The recipe makes six servings and includes a slow cooker option for the Beautiful 10-in-1 Electric Multi-Cooker.
For a plate that catches every spoonful of gravy, pair it with Homestyle Mashed Potatoes with Evaporated Milk. If you want a quickly seared steak instead, see Cast Iron Steak for a different cut and cooking method.
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Why You'll Love This Recipe
- Homemade onion gravy: browned beef, softened onions, and garlic supply the flavor without canned soup or a gravy packet.
- A useful cut of beef: chuck eye or blade steaks become tender through a gentle, covered simmer.
- A choice of methods: use the stovetop directions or the supplied Beautiful multi-cooker option.
- Leftovers worth saving: keep the beef and gravy together for reheating or freezing.
Smothered Steak at a Glance
- Yield: 6 servings.
- Prep: 20 minutes.
- Cook: about 1 hour 45 minutes; allow additional time for thicker steaks.
- Texture: fork-tender beef with soft onions and spoon-coating gravy.
- Best for: Sunday supper or a family dinner when there's time for a slow simmer.
Ingredients You'll Need
- Chuck eye or blade steaks: about ¾ to 1 inch thick, cut into six roughly equal portions.
- Salt: divided between the beef and flour, with more to taste at the end.
- Black pepper: also divided between the beef and flour.
- Garlic powder: seasons the beef directly.
- Onion powder: adds another layer of onion flavor.
- Cayenne pepper: optional; leave it out for a mild dish.
- All-purpose flour: for a light dredge; discard what's left in the dish.
- Vegetable oil: for browning, plus more if the onions need it.
- Yellow onions: thinly sliced so they soften in the pan.
- Fresh garlic: minced and added after the onions soften.
- Beef broth: the gravy liquid, with more as needed.
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Ingredient Notes & Substitutions
Canola oil can replace the vegetable oil, and sweet onions can replace yellow onions. Water can replace the broth, but the gravy will have a milder flavor. The cayenne is optional.
A chuck roast cut into ¾- to 1-inch-thick portions also works. Use tenderness to decide when the beef is ready rather than changing the recipe to a quick-cooking steak method.
Tools That Make It Easier
- Chef's knife
- Cutting board
- Paper towels
- Measuring cups and spoons
- Shallow dredging dish
- Wide, heavy skillet or Dutch oven with a tight-fitting lid
- Tongs
- Plate for browned steaks
- Wooden spoon or silicone utensil
- Serving dish
- Fork for checking tenderness
- Food thermometer for reheating
- Shallow covered containers for refrigerating leftovers
- Airtight freezer containers for freezing
- Beautiful 10-in-1 Electric Multi-Cooker for the slow cooker option
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Buy Now → How to Make Smothered Steak
Lightly dredge and brown the beef, soften the onions, then simmer everything gently until the steaks are fork-tender. The full amounts and method are in the recipe card.
1. Prep, Season, and Dredge
Slice the onions, mince the garlic, and cut the beef into six roughly equal portions. Blot the meat thoroughly, then season it with 1 teaspoon salt, ½ teaspoon black pepper, the garlic powder, onion powder, and optional cayenne.
Combine the flour with the remaining 1 teaspoon salt and ½ teaspoon black pepper in a shallow dish. Coat each steak lightly, tap off the loose flour, and discard the unused dredging flour.
2. Brown the Steaks
Heat the oil in a wide, heavy skillet or Dutch oven over medium-high heat. Brown the steaks in batches for 3 to 4 minutes per side, then transfer them to a plate. Leave room around the pieces so their surfaces can brown.
3. Build the Gravy, Simmer, and Finish
Reduce the heat to medium. Cook the onions for 10 to 12 minutes until softened and lightly browned, adding a little oil if the pan dries out. Stir in the garlic for 30 seconds, then slowly add the broth and scrape up the browned bits with a wooden spoon.
Arrange the steaks among the onions and add the juices from the plate. Bring to a gentle simmer, cover, and reduce the heat to low. Cook for about 1¼ hours, checking occasionally, until the beef separates easily with a fork. Thicker or tougher steaks may need another 15 to 45 minutes. Add broth a few tablespoons at a time if the gravy thickens before the beef is tender.
Transfer the steaks to a serving dish. If the gravy is thin, simmer it uncovered for 5 to 10 minutes, stirring frequently, until it lightly coats a spoon. If it's too thick, add a little broth. Taste, adjust the salt and pepper, and spoon the onions and gravy over the hot steaks.
The Beautiful Multi-Cooker Option
The Beautiful 10-in-1 Electric Multi-Cooker uses its SEAR/SAUTÉ function for browning before the slow cook. Allow about 30 minutes for browning and sautéing, plus 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
- Complete the Prep steps above. Select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 30 minutes. Add the oil and heat with the lid off.
- Brown the steaks in batches for approximately 3 to 4 minutes per side, transferring them to a plate as they finish.
- Cook the onions in the cooking pan for 10 to 12 minutes, stirring frequently. Add the garlic for the final 30 seconds. Restart SEAR/SAUTÉ if the timer expires before you finish.
- Stir in the broth and loosen the browned bits with a wooden or silicone utensil. Return the beef and its juices to the pan, distributing the onions around the steaks.
- End the SEAR/SAUTÉ cycle. Cover and select SLOW COOK, LO for 6 hours or SLOW COOK, HI for 3 hours, then start the cycle. Check for tenderness at the end; continue cooking as needed, up to about 8 hours total on LO or 4 hours on HI.
- Transfer the tender steaks to a serving dish. For thicker gravy, select SIMMER, level 2, and cook uncovered for 5 to 15 minutes, stirring occasionally. Adjust the seasoning and spoon the gravy over the beef.
A Few Tips Before You Start
- Dry the beef thoroughly. Moisture on the surface gets in the way of browning.
- Keep the flour coating light. Tap off loose flour, and don't add the unused dredging flour to the gravy.
- Watch the simmer. Keep the covered pan over low heat, checking occasionally rather than letting the gravy boil hard.
- Check tenderness before reducing the gravy. If the steak still resists a fork, give it more time and enough broth to keep cooking gently.
A Few Easy Mistakes to Avoid
- Tough steak: the beef may need more time. Continue the gentle simmer, allowing another 15 to 45 minutes for thicker or tougher portions.
- Gravy thickens too soon: add broth a few tablespoons at a time while the beef finishes cooking.
- Thin finished gravy: take the tender steaks out before reducing the liquid, so the gravy can thicken without keeping the meat in the pan.
Keeping Leftovers Fresh
Refrigerate the beef and gravy together in shallow, covered containers within 2 hours and use within 3 to 4 days. For longer storage, freeze cooled portions with enough gravy to cover the meat in airtight containers for up to 3 months, then thaw overnight in the refrigerator.
Reheat in a covered skillet over low heat, adding broth as needed and stirring the gravy occasionally, until the meat reaches 165°F. For make-ahead dinners, follow these same cooling, storage, and reheating directions.
What to Serve with Smothered Steak
Mashed potatoes, white rice, buttered egg noodles, or grits give the onion gravy somewhere to go. Add green beans, roasted carrots, or a green salad to round out the plate. For a menu from the site, try these sides:
Homestyle Mashed Potatoes with Evaporated Milk
Sautéed Garlic Butter Green Beans
Honey-Dijon Glazed Carrots with Bacon
FAQs
Is smothered steak the same as hamburger steak?
This smothered steak uses whole portions of chuck eye or blade steak. Hamburger steak uses ground beef patties, so it is a different dish even when served with onion gravy.
Is this the same as a quick skillet steak?
This recipe browns the beef first, then cooks it in a covered pan with broth until fork-tender. Plan for the full simmer rather than judging doneness by the browned surface.
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Tried It?
If you made this smothered steak, leave a rating and a comment below. Tell me what you served with it or how the slow cooker option worked in your kitchen.
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Smothered Steak Recipe
PrintSmothered Steak with Onion Gravy
Smothered steak simmers gently with yellow onions and garlic until fork-tender, with rich homemade gravy for mashed potatoes or rice. Includes a slow cooker option.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Cuisine: American
Ingredients
- 3 pounds chuck eye or blade steaks, about ¾ to 1 inch thick
- 2 teaspoons salt, divided, plus more to taste
- 1 teaspoon black pepper, divided, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper, optional
- 1 cup all-purpose flour, for dredging
- ¼ cup vegetable oil, plus more as needed
- 3 cups thinly sliced yellow onions
- 4 cloves garlic, minced
- 1 ½ cups low-sodium beef broth, plus more as needed
Instructions
- Slice the onions and mince the garlic. Cut the beef into six roughly equal portions and blot thoroughly with paper towels.
- Season the beef with 1 teaspoon salt, ½ teaspoon black pepper, the garlic powder, onion powder, and cayenne, if using.
- Combine the flour with the remaining 1 teaspoon salt and ½ teaspoon black pepper in a shallow dish. Coat each steak lightly with flour, tapping off any loose coating. Discard the unused dredging flour.
- Heat the oil in a wide, heavy skillet or Dutch oven over medium-high heat. Working in batches, brown the steaks for 3 to 4 minutes per side. Place the browned meat on a plate.
- Reduce the heat to medium and add the onions. Cook for 10 to 12 minutes, stirring occasionally, until softened and lightly browned. Add a little oil if the pan becomes dry.
- Stir in the garlic and cook for 30 seconds. Slowly pour in the broth, scraping the bottom with a wooden spoon to release the browned bits.
- Arrange the steaks among the onions and pour in any juices from the plate. Bring the liquid to a gentle simmer, then cover and reduce the heat to low.
- Cook for about 1¼ hours, checking occasionally, until the beef separates easily with a fork. Thicker or tougher steaks may need another 15 to 45 minutes. Add broth a few tablespoons at a time if the gravy becomes too thick before the meat is tender.
- Transfer the steaks to a serving dish. If the gravy is thin, simmer it uncovered for 5 to 10 minutes, stirring frequently, until it lightly coats a spoon. If it is too thick, stir in a small amount of broth.
- Taste the gravy and adjust the salt and pepper. Spoon the onions and gravy over the steaks and serve hot.
Notes
Slow Cooker Option: Beautiful 10-in-1 Electric Multi-Cooker
Cook time: About 30 minutes for browning and sautéing, plus 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
1. Complete the Prep steps above. Select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 30 minutes. Add the oil and heat with the lid off.
2. Brown the steaks in batches for approximately 3 to 4 minutes per side, transferring them to a plate as they finish.
3. Cook the onions in the cooking pan for 10 to 12 minutes, stirring frequently. Add the garlic for the final 30 seconds. Restart SEAR/SAUTÉ if the timer expires before you finish.
4. Stir in the broth and loosen the browned bits with a wooden or silicone utensil. Return the beef and its juices to the pan, distributing the onions around the steaks.
5. End the SEAR/SAUTÉ cycle. Cover and select SLOW COOK, LO for 6 hours or SLOW COOK, HI for 3 hours, then start the cycle. Check for tenderness at the end; continue cooking as needed, up to about 8 hours total on LO or 4 hours on HI.
6. Transfer the tender steaks to a serving dish. For thicker gravy, select SIMMER, level 2, and cook uncovered for 5 to 15 minutes, stirring occasionally. Adjust the seasoning and spoon the gravy over the beef.
Timing: Stovetop cook time is about 1 hour 45 minutes; allow additional time for thicker steaks.
Substitutions: Canola oil works in place of vegetable oil. Sweet onions can replace yellow onions. Water may replace the broth, though the gravy will have a milder flavor. Omit the cayenne for a mild dish.
Choosing beef: Chuck steaks are well suited to this moist cooking method. A chuck roast cut into ¾- to 1-inch-thick portions also works; use tenderness to determine when it is ready.
Serving suggestions: Serve with mashed potatoes, white rice, buttered egg noodles, or grits. Add green beans, roasted carrots, or a green salad.
Refrigerating: Refrigerate the beef and gravy together in shallow, covered containers within 2 hours. Use within 3 to 4 days.
Freezing: Freeze cooled portions with enough gravy to cover the meat in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm the beef and gravy in a covered skillet over low heat, adding broth as needed, until the meat reaches 165°F. Stir the gravy occasionally.
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