Smothered Cajun Seven Steak

Main Course

Recipe courtesy of Debby Guidry for Louisiana Kitchen & Culture

Serves 4

  • 2 (1½ pound each) seven (blade) steaks (or round steaks)
  • pepper and Cajun seasoning
  • 1/3 cup vegetable oil
  • 1 large onion, sliced into rings
  • 1 medium bell pepper, thinly sliced
  • 3 large garlic cloves, minced
  • 1½ cups beef broth
  • Hot cooked rice (or biscuits) for serving 

Smothered Cajun Seven Steak

Smothered Cajun Seven Steak

Click image to enlarge



Evenly season steaks with pepper and Cajun seasoning. Heat oil in a cast iron skillet over medium-high heat; add steaks and brown well on both sides. Remove from the pan and drain on paper towels. Add onions and bell pepper to pan drippings; sauté until softened, about 10 minutes. Add garlic, sauté until fragrant, about three minutes. Deglaze with beef stock, add steaks back to pan, return to a simmer. Cover with lid, reduce heat to low, and cook 1½ to 2 hours or until fork tender, stirring often. Serve over hot cooked rice or biscuits.


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Absolutely plate-lunch quality rice and gravy. Served to 3 Lafayette LA natives and they said it was good good.