Smothered Steak–Printable Version

To view the full post of this recipe with photos and additional information, click here.

Smothered Steak


-(2) 1/2-lb. steaks, any cut

-3 tablespoons oil (olive or vegetable)

-Dash of onion powder

-Dash of garlic powder

-Dash of black pepper

-2 tablespoons steak sauce (optional)

-10 very thin slices green pepper (about 1/4 of a pepper)

-1 small handful sliced mushrooms

-2 to 4 slices mozzarella cheese (or any other type of melting cheese)


Begin by setting the oven to BROIL. Place two thawed steaks in a bowl. With a sharp knife, score a few deep slices along each side of each steak. This will help the flavor soak in and quicken the cook time on the steaks.

Sprinkle each steak side with onion powder, garlic powder, and black pepper to taste. Next, pour a little bit of oil over the meat, being sure to flip them and soak both sides.

Swirl the steaks around in the bowl to soak up the extra oil drippings. If desired, you can also drizzle a little steak sauce into the oil marinade, but you don’t have to.

Line a foil-covered, low-sided cookie sheet with a wire cooling rack and place steaks on top of rack. (Or, if you own a broiler pan, you can just use that.) Place in the oven to broil. Thick steaks will achieve medium to medium-well after 10-minutes per side. Thinner steaks will tend to cook faster, so keep this in mind when you broil and flip the steaks.

While steaks are broiling, go ahead an prepare your toppings (green pepper & mushrooms). Remember to slice vegetables as thinly as possible.

When the steaks are cooked to your desired doneness, pull them out of the stove (leave the broiler on, though!) and arrange toppings over them. Lay a slice or two of mozzarella cheese over the toppings on each steak.

Return to oven and broil approximately 2 minutes, or until cheese is melting and just beginning to brown. Don’t worry about sauteeing the vegetables before this–the extreme heat of your broiler function coupled with them being sandwiched between moist steak and moist cheese will tender them up in just those couple of minutes.

Pull the steaks out of the oven for the second time and serve. This dish is delicious placed over a bed of rice or paired with a quick microwave-baked potato.


One Response to “Smothered Steak–Printable Version”


  1. Cheap Recipe: Smothered Steak « The Red Kitchen Project - September 4, 2009

    […] September 4 by Gracie For a printable version of this recipe and complete ingredients listing, click here. Believe it or not, a delicious, half-pound steak is hiding under this carnival of melted cheese […]

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