Smothered Steak and Onion Cornbread Skillet (Easy Cast Iron Recipe)
This smothered steak and onion cornbread skillet sears sirloin in a rich Dijon cream gravy with caramelized onions and peas then tops it with Jiffy cornbread and bakes in a cast iron skillet until golden.
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Servings: 4
Ingredients
The Smothered Steak and Onions
- 1 1/2 lbs sirloin steak or steak tips cut into bite-size pieces
- 1 tbsp olive oil
- Salt and cracked black pepper to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Creole Trinity and Herb seasoning
- 2 tbsp butter
- 1 large sweet onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1 can small young peas drained
The Cornbread Topping
- 1 box Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
- 2 tbsp butter melted, plus more for brushing
- Jalapeños for garnish
Instructions
- Preheat the oven to 400°F.
- Pat the steak pieces completely dry. Season with salt, pepper, CTH, garlic powder, and onion powder. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Sear the steak for 2 to 3 minutes until browned — it doesn't need to cook through at this stage. Remove to a plate.
- Reduce the heat to medium. Add the butter and sliced onion to the same skillet. Cook for 6 to 8 minutes, stirring occasionally, until the onions are soft and golden. Add the garlic and cook for 30 seconds.
- Stir in the Worcestershire sauce and flour and cook for 1 minute. Slowly pour in the beef broth while stirring and scrape up every browned bit from the bottom of the skillet.
- Stir in the heavy cream, Dijon, and thyme. Simmer for 2 to 3 minutes until the gravy begins to thicken. Taste and adjust salt and pepper. Stir in the drained peas.
- Return the steak and any accumulated juices to the skillet. Stir to combine. The gravy should be a little looser than you'd normally want — it'll thicken in the oven. Remove from heat.
- In a bowl, stir together the Jiffy mix, egg, milk, and melted butter just until combined. Don't overmix.
- Dollop the cornbread batter over the steak mixture. Leave some gaps — the gravy bubbling up through those spaces while it bakes is half the appeal.
- Bake uncovered for 18 to 22 minutes until the cornbread is golden brown and cooked through.
- Brush the hot cornbread immediately with melted butter. Let the skillet rest for 5 minutes before scooping and serving.
