🍖 Southern Peppered Steak and Rice (Tender & Flavorful Gravy)

The Kind of Meal That Feels Like Home

There’s something about a plate of peppered steak and rice that just hits the soul. The way the gravy hugs each grain of rice, the smell of bell peppers and onions simmering low and slow in that seasoned beef — it’s the kind of comfort food that brings everyone to the table without even calling them.

When I make this Southern Peppered Steak and Rice, it takes me right back to those cozy weeknights when a home-cooked meal could fix almost anything. No fancy ingredients, no complicated steps — just tender steak, bold flavor, and that rich, homemade gravy that practically makes itself.

This version uses Dale’s seasoning, a little lemon pepper, Cajun spice, and fresh orange bell peppers and onions for a savory, slightly sweet balance. The secret? Letting everything marinate overnight. That’s where all the magic happens.

❤️ Why You’ll Love This Recipe

Simple Ingredients, Big Flavor: Every item adds depth — no shortcuts or packets here.
Naturally Gravy-Making: The steak makes its own flavorful sauce as it cooks.
Meal-Prep Friendly: Marinate overnight and cook the next day for dinner in under an hour.
Budget-Friendly: Perfect for using up affordable cuts of steak.
Comfort Food Classic: Poured over rice, it feels like a warm hug.

🚲 Ingredients You’ll Need

For the Steak:

2 lbs steak of choice (sirloin, flank, or chuck), thinly sliced
½ cup low-sodium Dale’s seasoning
1 tsp lemon pepper
1 tsp Cajun seasoning
1 orange bell pepper, sliced
1 small onion, sliced
1 tbsp olive oil or butter, for cooking
1 cup water or beef broth (as needed for gravy)

For Serving:

Cooked white rice
Fresh cracked black pepper, to taste

🔪 Step-by-Step Instructions

Step 1: Marinate the Steak

Combine steak, Dale’s seasoning, lemon pepper, Cajun seasoning, and sliced peppers and onions in a bowl or zip-top bag. Toss well to coat every piece.

Cover and refrigerate overnight — this step infuses the beef with deep, savory flavor and tenderizes it beautifully.

Step 2: Cook the Steak

Heat olive oil or butter in a large skillet over medium heat. Add the marinated steak, along with the peppers and onions.

Cook for 10–15 minutes, stirring occasionally, until the steak is browned and the onions are tender. Don’t rush it — this step builds that rich, brown base for your gravy.

Step 3: Make the Gravy

Once the steak is cooked, you’ll notice all those flavorful juices in the pan — that’s the beginning of your gravy!

Reduce heat to medium-low and slowly add a splash of water or beef broth. Stir and let the sauce simmer. The natural starches from the onions and seasoning will thicken it slightly. If you like it thicker, stir in a teaspoon of cornstarch mixed with a tablespoon of cold water.

Let it simmer another 5–10 minutes until the gravy is smooth and coats the back of a spoon.

Step 4: Serve Over Rice

Spoon fluffy white rice onto a plate, then ladle that rich peppered steak gravy right over the top.

Sprinkle with fresh black pepper, and if you want a pop of color, add a few extra cooked peppers on top.

💡 Expert Tips & Troubleshooting

Best Cuts: Sirloin or round steak stay tender when sliced thin.
Marinate Overnight: This breaks down the fibers for a melt-in-your-mouth bite.
Low & Slow: Don’t rush the gravy — let it thicken naturally.
Add Veggies: Green and red bell peppers add color and sweetness.
Salt Carefully: Dale’s seasoning already contains sodium — taste before adding extra.

🍽️ Variations & Serving Ideas

Add Mushrooms: For a steakhouse-style twist.
Creamy Version: Stir in a splash of heavy cream for a silky gravy.
Spicy Kick: Add crushed red pepper flakes or hot sauce.
Steak Sandwich: Spoon leftovers on a toasted hoagie roll with melted provolone.
Over Mashed Potatoes: Swap rice for creamy mashed potatoes.

🪂 Storage & Make-Ahead Notes

Refrigerate: Up to 3 days in an airtight container.
Freeze: Store in freezer-safe bags up to 2 months.
Reheat: Gently on the stovetop with a splash of broth to loosen the gravy.

❓ FAQs

Q: What kind of steak works best?
A: Sirloin, flank, or round steak all work great when sliced thin.

Q: Can I make this without Dale’s seasoning?
A: Yes, mix soy sauce, Worcestershire, and a dash of liquid smoke for a similar flavor.

Q: Why does the gravy make itself?
A: As the steak cooks, the juices mix with seasonings and onions, thickening naturally into a flavorful gravy.

Q: Can I use brown rice instead of white?
A: Absolutely! Brown rice adds a nutty flavor and soaks up the gravy perfectly.

🥰 Conclusion

This Southern Peppered Steak and Rice is one of those meals that makes you close your eyes after the first bite. The gravy, the tenderness, the warmth — it’s pure comfort in a bowl.

If you make it, let me know in the comments below! And don’t forget to share this recipe or pin it on Pinterest so you can come back to it anytime you’re craving true Southern comfort.