Strickland Smothered Steak Family Recipe

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Strickland Smothered Steak Family Recipe

Strickland Smothered Steak Family Recipe

T&T Meats shares a favorite family recipe that’s also popular with customers

Angie Dixon has been enjoying her family’s smothered steak ever since she was a little girl, and her mother came up with the delicious recipe. It quickly became a favorite that had everyone rushing to the dinner table.

“When I married, it became a staple on my dinner table,” shares Dixon. “Raising two sons, believe me, there were no leftovers. If so, it was a midnight snack for one of them.”

With both boys now grown, Dixon recalls how one son would get requests from his college roommates to make his family’s smothered steak recipe while her oldest son is now making it for his own children.

Thankfully, Dixon is not keeping her family’s recipe a secret. In fact, copies of the recipe are available at T&T Meats and are posted on the T&T Meats website. She adds… “Should there be any leftovers, it’s fantastic on a biscuit with a little of the gravy dripping off of it.”

Strickland Smothered Steak Family Recipe


Cube Steak (from T&T Meats, of course!)

All-purpose flour

Salt and pepper

A little bit of oil (vegetable or canola)

Campbell’s French Onion Soup

Hot water


Preheat oven to 350°

Put oil in a frying pan. Just enough to cover the bottom liberally. Get the oil hot.

Salt and pepper your steak and flour it really well.

Place in the pan of hot oil and brown on both sides. Doesn’t take long. After browning, remove the steak and place it in a baking dish.

Once you have browned all the cube steak, dispose of the oil… leaving only a little with the drippings.

Open one can of Campbell’s French Onion soup and place it in a frying pan on high heat. Add one can of hot water. Let come to a boil as you stir. Let it boil for a minute, then remove and pour over the steak in a baking dish.

Cover with aluminum foil and cook at 350° for 1 1/2 hours. 

This recipe is for up to six pieces of cube steak. For any more than that, use two cans of Campbell’s French Onion soup and two cans of hot water.

Serve over rice, mashed potatoes, or bread.