Creole Steaks Recipe
Creole Steaks Recipe photo by Taste of Home
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Here’s a way to “fancy up” an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. —Nicole Filizetti, Jacksonville, Florida
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4 servings


  • 1 large onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 4 tablespoons canola oil, divided
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon lemon juice
  • 4 beef cubed steaks (4 ounces each)
  • Additional salt and pepper

Nutritional Facts

1 each: 355 calories, 18g fat (2g saturated fat), 64mg cholesterol, 889mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 28g protein.


  1. In a large skillet, saute the onion, green pepper and celery in
  2. 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper.
  3. Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm.
  4. Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce. Yield: 4 servings.
Originally published as Creole Steaks in Country Extra September 2009, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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