Skillet Smothered Steak Tips Recipes

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MUSHROOM SMOTHERED STEAK



Mushroom Smothered Steak image

Sirloin steak is cooked stovetop and sliced, then served with browned mushrooms in a buttery balsamic sauce.

Provided by Bird's Eye

Categories     Trusted Brands: Recipes and Tips     Birds Eye®

Time 30m

Yield 4

Number Of Ingredients 6

1 pound top sirloin steak
1 tablespoon vegetable oil
1 (12 ounce) bag Birds Eye® Recipe Ready Mushroom Blend
1 tablespoon all-purpose flour
2 tablespoons balsamic or red wine vinegar
2 tablespoons butter

Steps:

  • Season steak, if desired, with salt and black pepper. Heat oil in large nonstick skillet over medium-high heat and cook steak, turning once, until desired doneness.* Remove steak and thinly slice.
  • In same skillet cook Recipe Ready Mushroom Blend, stirring occasionally, 6 minutes or until tender. Sprinkle with flour and continue cooking, stirring occasionally, until flour and mushrooms are starting to brown. Season with additional salt and black pepper. Stir in vinegar and butter and cook, stirring frequently, 2 minutes or until butter is melted. Serve mushroom mixture over steak.

Nutrition Facts : Calories 246.1 calories, Carbohydrate 3.8 g, Cholesterol 64.2 mg, Fat 15.7 g, Fiber 0.1 g, Protein 21 g, SaturatedFat 6.7 g, Sodium 89.2 mg, Sugar 1.1 g

SMOTHERED STEAK DEEPLY SOUTHERN



Smothered Steak Deeply Southern image

Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!

Provided by Southern Lady

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 pieces cube steaks (butcher tenderized)
1 cup flour
1/2 cup oil
2 cups water
1 beef bouillon cube
1 large yellow onion, sliced rings

Steps:

  • In small bowl mix 4 seasonings.
  • Place flour in a flat surfaced dish (save unused flour for smothering).
  • Sprinkle front and back side of each steak piece and rub deep into groves of steak.
  • Heat oil to medium high in skillet (cast iron is best).
  • Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
  • Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
  • Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
  • Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
  • Replace steak back in gravy and spread onion rings over the tops.
  • Cover and simmer 30-40 minutes.

GARLIC BUTTER STEAK BITES



Garlic Butter Steak Bites image

Cooking times will vary depending on the size you cut the steak bites, how you like your steak cooked, and how hot your skillet is. For the types of steak, use your favorite. Depending on the budget, we prefer ribeye, sirloin, tri-tip, and chuck shoulder steaks (aka London Broil steaks)

Provided by Diane

Categories     Main Course

Time 20m

Number Of Ingredients 9

1 lb. steak (, cut into about 1/2" cubes)
2 Tablespoons butter
4 cloves garlic (, minced or crushed)
2 teaspoons Worcestershire sauce (, optional)
salt (, to taste)
black pepper (, to taste)
Minced Italian parsley (, garnish)
chili flakes (, for finishing, optional)
Additional butter for finishing (, optional)

Steps:

  • Pat dry the steak cubes. Melt the 2 Tablespoons of butter a large skillet over high heat. Add the steak cubes and lay in a single layer. Sear all sides on high heat until a crust forms around the steak cubes, usually about 3-5 minutes depending on size of the steak & how hot the skillet is.
  • Add the garlic, optional Worcestershire sauce, salt and pepper. Continue to cook steak bites to your preferred doneness, usually another minute or two.
  • Add some chopped parsley, optional chili flakes, and more salt and/or pepper if desired. Optional - finish with a tablespoon or so more of butter melted on top of the steak bites. Serve hot.

Nutrition Facts : Calories 586 kcal, Carbohydrate 3 g, Protein 46 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 168 mg, Sodium 278 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SMOTHERED STEAK SKILLET



Smothered Steak Skillet image

My husband's dream meal...cheese topped grilled steak with a side of potatoes, onions and mushrooms. To make this meal an event with a great presentation, while going through the whole process of the recipe, I heat up my largest cast iron pan (12 inches and buttered it to prevent sticking). Once cooked, I mound in the potatoes & mushrooms to keep them warm (careful--hot!). To save time, prep the roasted garlic ahead of time. I listed the cook time for the time it takes to grill a steak. All other time is under prep as these overlap. Note: About the steak. The size of the steak depends on what you can find. If the steak is too large, cut into smaller pieces. Also, seasoning with salt and pepper is fine, but if you want to make it ultimate, use any good marinade or rub. Some suggestions: recipe #370406, recipe #460978, recipe #451015, recipe #197598...thousands of them on food.com. The World Is Your Steak...so to speak.

Provided by gailanng

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs red potatoes
1/2 cup milk
1/4 cup cream
3 tablespoons butter
salt, to taste
black pepper, to taste
1/4 cup garlic clove
olive oil
1/2 lb yellow onion, peeled and cut into 1/4 inch julienne strips
1/2 lb sliced mushrooms
2 tablespoons butter
granulated garlic, to taste
salt and fresh cracked black pepper, to taste
1 (2 3/4 lb) sirloin steaks (see note in description about rubs and marinades) or 1 (2 3/4 lb) smaller cut sirloin steaks, seasoned to taste (see note in description about rubs and marinades)
sauteed mushrooms or onion, see recipe
garlic mashed potatoes, see recipe
8 slices mozzarella cheese

Steps:

  • Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and drizzle olive oil, just enough to coat.; wrap tightly.
  • Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. (This can easily be done in a toaster oven; watch carefully and will take less time.) Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
  • Wash and rinse potatoes under cold water. In large sauce pot, bring potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Remove from heat and drain in colander.
  • In pan or bowl, combine potatoes, peeled and roasted garlic cloves and all other ingredients and smash with a potato masher; adjust milk and seasonings. Return smashed potatoes to low heat, if necessary to keep warm. (See my suggestion in description about a cast iron pan.).
  • Sauteed Onions and Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
  • Sirloin Steak Skillet: Grill steaks to desired degree of doneness; slice against the grain. Melt the slices of mozzarella cheese over each shingled steak. Top with onions and mushrooms, and serve with smashed potatoes on the side.

SMOTHERED ROUND STEAK WITH GRAVY



Smothered Round Steak with Gravy image

This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.

Provided by Bibi

Yield 6

Number Of Ingredients 10

1 (2 1/2 pound) tenderized round steak, cut into 6 pieces
salt and ground black pepper to taste
1 cup all-purpose flour, divided
1 teaspoon garlic powder, or to taste
½ cup cooking oil, divided
1 large onion, sliced
1 cup water
1 teaspoon beef base (such as Better than Bouillon®)
1 teaspoon Worcestershire sauce
2 cups milk

Steps:

  • Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
  • Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
  • Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
  • Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
  • Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
  • Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
  • Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g

SMOTHERED CHUCK STEAK ELECTRIC SKILLET STYLE



Smothered Chuck Steak Electric Skillet Style image

Melt in your mouth, incredible flavored smothered steak that makes it's own delicious brown gravy.

Provided by Lynn Socko

Categories     Beef

Time 2h35m

Number Of Ingredients 7

2 lb boneless chuck steak
seasonings of choice
olive oil
water
chopped celery and onion
1 tsp beef bouillon powder
milk and cornstarch

Steps:

  • 1. Heat electric skillet to medium and drizzle in some olive oil. Placed seasoned steaks in and brown on both sides. Turn temp down to "Warm" where the light goes on and off every minute or two. Now cover with water and add chopped celery and onion. This is the secret to this melt in your mouth, incredibly flavorful steak. If your temp is too high and the heat light stays on your electric skillet constantly you will have to turn the meat and add water every few minutes to keep it from burning.
  • 2. With temp on the Warm setting, seasoned meat covered in water and chopped onion and celery added, cover with lid and allow to simmer for about 20-30 min. Keep an eye on it until you know how often you need to add more water. Each time you add more water turn the meat over. About half way through add about 1 tsp of beef bouillon powder. This will just enrich your broth (gravy).
  • 3. Allow to simmer 2- 2 1/2 hours or until steak is fork tender. Make sure you have plenty of water (broth) in pan when you remove steaks.
  • 4. GRAVY-remove steak, mix together in a small bowl about 1 c milk and 1 tbsp. cornstarch. Mix together well till no lumps then add to broth ( I had about 3-4 cups of broth). If you have less broth use less milk and cornstarch. Add cornstarch mix to broth and stir while on low heat until thickened. Season with salt and pepper if desired.

SKILLET SMOTHERED STEAK TIPS



SKILLET SMOTHERED STEAK TIPS image

Categories     Beef     Sauté     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 7

2 tablespoons vegetable oil
1 large red nion - halved and sliced thin
Salt & Pepper
1 1/2 lbs sirloin steak tips (1'' thick)
1 cup chicken broth
2 tablespoons bbq sauce
2 tablspoons unsalted butter

Steps:

  • 1) Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. 2) Cook onion & 1/2 tsp of sale, covered until softened and lightly browned, about 5 min. Transfer to a plate 3) Pat steak dry with paper towels and season with S&P. Heat remaining oil in empty skillet until just smoking. 4) Cook steak until browned all over and cooked to desired doneness, approx 6 min per side. Transfer to a platter and tent with foil. 5) Add browned onions, broth, and bbq sauce to empty skillet and simmer over medium-low heat until slightly thickened, about 5 minutes. 6) Whisk in butter and season with S&P. Spoon onion mixture over steak tips & serve.

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