Iris's Smothered Steak

iris mccall


I continue to work on this recipe, We love the taste, without trying to make it too heavy. A lighter version of pepper steak.

★★★★★ 1 vote
30 Min
45 Min
Stove Top


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1 1/2 lb
beef round steak
2 medium
yellow onions
2 medium
green bell peppers
1 pt
button mushroom
2 Tbsp
minced garlic
2 Tbsp
montreal steak seasoning
2 Tbsp
famous dave's rib rub
2 pkg
goya sazon with achiote
1 1/2 Tbsp
cornstarch for gravy

How to Make Iris's Smothered Steak


  • 1Take partially thawed round steak and slice into thin strips, leave small amount
    of fat. This helps impart flavor.
  • 2Pour small amount of olive oil into cast iron skillet. Heat until you can see oil shimmer. Add steak to skillet and stir until browned remove to plate lined with paper towels to drain.
  • 3Slice onions, bell peppers and musrooms fairly thick and set aside. Add seasoings to yums yums stuck to bottom of skillet and also add chicken stock. Scrape to release flavors at bottom of skillet. Add 1 large can of reduced sodium chicken stock to drippings and cornstarch to make the gravy. Return steak to skillet and simmer 30 minutes until meat is tender and gravy is thickened.
  • 4Add onions, mushrooms and pepper to steak and gravy. Cut off burner and let it continue to cook itself, covered with the lid, for next 15 minutes. I do mine this way because I like the veggies to have "bite "to them. Serve over hot steamed rice.

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About Iris's Smothered Steak

Main Ingredient: Beef
Regional Style: Southern
Other Tags: Quick & Easy, Healthy

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