Spicy and savoury slow simmered beef round steak is perfect over rice and topped with green onions.

Creole-style Pepper and Onion Round Steak -


Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 4 servings


1 pound thin round steak, sliced into strips about 1/4-inch thick
2-3 teaspoons cajun seasoning
1/8 cup vegetable oil
1 1/2 cups chicken broth, divided
3 cups sliced onions
1 cups sliced red and green bell peppers
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
2 teaspoons freshly chopped parsley leaves
Rice, for serving, optional


  1. Combine the meat with the cajun in a mixing bowl and toss to combine.
  2. Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes.
  3. Add 1 cup of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles.
  4. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted.
  5. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes.
  6. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavourful. Add the parsley and serve immediately over rice, if using.