Ingredients
Scale
- 2 lbs beef sirloin steaks, cut 1 inch thick
- 1/2 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 6 slices turkey bacon, cooked and crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup beef broth
Instructions
- Step 1: Pat beef steaks dry with paper towels. Season generously with salt, pepper, paprika, garlic powder, and cayenne pepper (if using). Dredge each steak in flour, pressing to coat evenly.
- Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add beef steaks and cook for 3-4 minutes per side, until golden brown and cooked to desired doneness. Remove steaks from skillet and set aside.
- Step 3: In the same skillet, add remaining butter and crumble the cooked turkey bacon. Cook for 1-2 minutes, stirring occasionally, until bacon is heated through and slightly crispy.
- Step 4: Sprinkle flour over the bacon and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in milk and beef broth until smooth. Bring to a simmer, stirring frequently, until gravy thickens.
- Step 5: Reduce heat to low and simmer for 2-3 minutes, or until gravy reaches desired consistency. Taste and adjust seasonings as needed.
- Step 6: Return beef steaks to the skillet, spooning gravy over the top. Serve immediately.
Notes
- Store leftover beef chops and gravy separately in airtight containers in the refrigerator for up to 3 days.
- Reheat leftover beef chops and gravy gently in a skillet over medium-low heat, adding a splash of milk or broth to the gravy if needed to restore its consistency.
- Serve these hearty chops with creamy mashed potatoes and a side of vibrant green beans for a complete and satisfying meal.
- For extra flavor depth in the gravy, sauté a finely chopped shallot or onion with the bacon before making the roux.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American