Cajun Grillades and Grits

And yes, I know life is busy. Between work, kids, laundry that multiplies like gremlins, and the daily “what’s for dinner?” stress—this recipe is a lifesaver when you want something hearty, impressive, and still totally doable on a weeknight (or Sunday when you’re feeling extra domestic).

Why You’ll Love This Grillades and Grits

• Big comfort, minimal fuss: Brown, stir, simmer. The stove does the heavy lifting.
• Budget-friendly but feels fancy: Round steak turns fork-tender with time (and a little patience).
• That gravy, though: Deep, savory, lightly spicy, and basically spoon-worthy.

This is one of those recipes I started making because chicken is my everyday love… but sometimes you want a beefy, Cajun-style change-up. And the first time I served it, my family acted like I’d been secretly trained by someone’s Louisiana grandma. (I’ll take the compliment.)

Ingredients You’ll Need

Here’s what brings this Cajun Grillades and Grits to life:

For the grillades (the beef + gravy)

• 1 lb round steak
• 1 tsp seasoned salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)
• 6 tbsp all-purpose flour, divided
• 6 tbsp vegetable or canola oil, separated
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 cup chopped tomatoes
• 2 tsp Worcestershire sauce
• 1 tsp tomato paste
• 1/2 tsp Cajun seasoning (up to 1 tsp, to taste)
• Pinch of thyme
• Chopped parsley, for garnish

For serving

• Southern grits (creamy, buttery—your co-star here)

How to Make Cajun Grillades and Grits

Take a breath—this is not hard. It’s just a few cozy steps that build flavor.

1) Cut and season the steak

In a bowl, mix:

• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 4 tbsp flour

Dredge the beef in that flour mix so it’s lightly coated. This is the beginning of your gravy magic.

2) Brown the meat

Heat some of the oil (about 4 tbsp is a good start) in a heavy skillet over medium-high heat.

Remove the meat and let it drain on paper towels.

Tip from my kitchen: Don’t crowd the pan. If the beef steams instead of browns, the gravy still works… but you’ll miss out on those delicious browned bits (and we want the bits!).

3) Cook the veggies

• chopped onion
• chopped bell pepper

Cook until tender, scraping up the browned bits as they soften.

Add the garlic and cook for 30 seconds—just until fragrant. Garlic burns fast, and burnt garlic is a heartbreak we don’t need today.

Remove the vegetables from the skillet and set aside.

4) Make a medium-brown roux

Now we get that rich Cajun-style gravy base.

Stir and cook until the roux turns medium brown. This can take a few minutes—keep stirring so it doesn’t scorch.

If you’re nervous: Think “peanut butter” color. Not pale. Not dark chocolate. Somewhere in that cozy middle.

5) Build the gravy

Whisk in:

• 2 cups chicken stock
• 1 cup chopped tomatoes
• 2 tsp Worcestershire sauce
• 1 1/2 tsp hot sauce
• 1 tsp tomato paste
• pinch of thyme

Bring it to a boil, whisking so it stays smooth.

6) Simmer until tender

Lower heat to medium-low. Add back:

• the browned beef
• the cooked onions and peppers

Cover and simmer for 45 minutes, or until the meat is tender. Check now and then to make sure nothing is sticking to the bottom. If it looks like it’s getting too thick too fast, lower the heat a bit and give it a good stir.

7) Serve it up

Spoon that gorgeous beef and gravy over warm Southern grits. Sprinkle with chopped parsley for a little fresh pop.

And yes… you will probably go back for “just a little more” and somehow end up with a second full plate. It happens.

My Southern Grits Shortcut (Creamy + No Drama)

• Bring 4 cups water or chicken broth to a simmer (broth adds extra flavor).
• Slowly whisk in 1 cup stone-ground grits (or follow your package if using quick grits).
• Add a pinch of salt.
• Simmer on low, stirring often, until thick and creamy.
• Stir in 2 tbsp butter (or more—no judgment).

Creamy grits + spicy gravy = a love story.

Cooking Tips (Because We’re Not Trying to Stress Today)

• Make the roux your friend: Stir constantly and don’t walk away. Roux has a personality.
• Control the heat: If your gravy is bubbling too hard, lower it. Gentle simmer = tender beef.
• Gravy too thick? Splash in a bit more stock.
• Gravy too thin? Simmer uncovered for a few minutes to reduce.

And if your roux gets a tiny bit lumpy at first—breathe. Whisking + simmering usually smooths it out. Cooking isn’t a performance… it’s dinner.

A Little Story From My Kitchen

When I served it, everyone got quiet. You know that quiet—when the only sound is forks and happy chewing. Then someone said, “Okay… this needs to be in the regular rotation.”

That’s when I knew: this recipe wasn’t just tasty—it was keepable. The kind of meal that becomes part of your home.

FAQs About Cajun Grillades and Grits

Bring the Magic to the Table

If you’re craving something comforting, bold, and downright satisfying, Grillades and Grits is calling your name. It’s the kind of meal that makes an ordinary evening feel special—without requiring you to be a professional chef or own fancy anything. Just a skillet, a little stirring, and a big spoon for that gravy (because you’ll want every drop).

Keep the Cajun Comfort Going

• If you loved the Cajun kick, you’ll probably fall hard for Cajun White Chicken Chili that’s creamy and cozy—it’s perfect for busy nights when you want comfort in a bowl.
• Want another Southern-style moment? Try Red Snapper Shrimp & Grits with Cajun flavor for a seafood twist that still gives you that buttery-grits happiness.
• And because every good comfort meal deserves a sweet little “victory lap,” finish with Key Lime Pie Fruit Dip that’s bright and dreamy—dip, smile, repeat.

Before you go: If you made this recipe, I’d love to hear how it turned out—please leave a quick star rating ⭐⭐⭐⭐⭐ and a short review. It helps other readers (and it makes my day!).

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Cajun Grillades and Grits

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• 
  Author: Aneta

• Total Time: 1 hour 10 minutes

• Yield: 4 servings

Description

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Ingredients

For the Grillades:

• 1 lb round steak
• 1 tsp seasoned salt (plus more to taste)
• 1/2 tsp black pepper (plus more to taste)
• 6 tbsp all-purpose flour (divided)
• 6 tbsp vegetable or canola oil (divided)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 cup chopped tomatoes
• 2 tsp Worcestershire sauce
• 1 1/2 tsp hot sauce (adjust to taste)
• 1 tsp tomato paste
• 1/2–1 tsp Cajun seasoning (to taste)
• Pinch of thyme
• Chopped parsley, for garnish

For Serving:

• Prepared Southern grits

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Instructions

1. Cut round steak into strips or medallions.
2. In a bowl, mix seasoned salt, pepper, and 4 tbsp flour. Dredge beef in flour mixture.
3. Heat 4 tbsp oil in a heavy skillet over medium-high heat. Brown beef on both sides. Remove and set aside.
4. Add remaining 2 tbsp oil to the skillet. Stir in remaining 2 tbsp flour and cook, stirring constantly, until a medium-brown roux forms.
5. Whisk in chicken stock, tomatoes, Worcestershire sauce, hot sauce, tomato paste, Cajun seasoning, and thyme. Bring to a boil.
6. Serve over warm Southern grits and garnish with chopped parsley.

Notes

• If the gravy becomes too thick, add a splash of stock.
• Chuck roast may be substituted for round steak for extra tenderness.
• This dish tastes even better the next day as flavors deepen.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Cajun / Southern

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 780 mg
• Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 85 mg