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    You are in: Home / Recipes / Steak Creole With Cheese Grits Recipe
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    Steak Creole With Cheese Grits

    Steak Creole With Cheese Grits. Photo by mary winecoff

    1/2 Photos of Steak Creole With Cheese Grits

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    15 mins

    2 hrs 45 mins

    breezermom's Note:

    This is a truly decadent dish! It has a wonderful flavor that isn't overly spicy, so everyone can enjoy it. The flavors all meld together to make a wonderful explosion for your taste buds! Everyone loves this and asks for the recipe. Don't let the lengthy ingredient list scare you...this makes the meat and a side dish!

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    Units: US | Metric


    1. 1
      Dredge the steak in the flour, shaking off any excess, and sprinkle with 1/2 teaspoon of the salt and 1/8 tsp black pepper. Heat the oil for 1 minute in a 3 quart flameproof casserole or a dutch oven over moderately high heat. Add the steak and brown for 6 to 7 minutes on each side. Remove the steak and set aside.
    2. 2
      Preheat the oven to 350 degrees. Add the onion, celery, green peppers, and 1/2 tsp salt and 1/8 tsp pepper to the casserole, and cook over moderate heat, stirring occasionally for 5 minutes. Stir in the garlic, beef stock, tomato sauce, sugar, basil, thyme, oregano, bay leaf, and red pepper. Bring to a boil. Return the steak to the pan and spoon some of the vegetable mixture over it. Cover, transfer to the oven, and bake until tender 1 1/2 to 2 hours.
    3. 3
      After the meat has been in the oven for about 1 hour, bring the water to a boil in a medium size saucepan over moderately high heat. Add 1/4 tsp salt and grits, reduce the heat to low, and simmer, stirring constantly until thickened, about 15 minutes. Remove from the heat, beat in the butter, cheese, and egg, and let cool for 15 minutes.
    4. 4
      Raise the oven temperature to 400 degrees. Remove the casserole/dutch oven from the oven, skim any fat from the drippings, and remove the bay leaf. Spoon some of the sauce from the bottom of the casserole or dutch oven over the steak, arrange the grits in mounds on top, then sprinkle them with the paprika.
    5. 5
      Return the casserole/dutch oven to the oven and bake, uncovered, for 25 to 30 minutes or until bubbling.

    Ratings & Reviews:

    • on June 29, 2009


      AGreat soounding Idea, I followed directions but it did not come out like I thought it would. The taste was just ehhhh ok. The house smelled awesome though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2009


      Wow. I loved the cheese grits which went with it. This is a really tasty dish. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2008


      Outstanding flavor! I had my doubts that the meat would get tender but I feel asleep and left it in the oven for over three hours and woke to an amazing smell. The meat was fall apart tender. This is real comfort food. I amazingly didn't have any tomato sauce in my pantry so I used crushed tomato with a little ketchup with great results. I also used two steaks that weighed 3 pounds together and that was fine, too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Steak Creole With Cheese Grits

    Serving Size: 1 (352 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 315.4
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 6.5 g
    Cholesterol 55.8 mg
    Sodium 951.2 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 3.1 g
    Sugars 4.5 g
    Protein 10.1 g

    The following items or measurements are not included:

    boneless beef chuck steaks

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