Can I use a different cut of beef?

Yes! Chuck roast (cut into pieces) works beautifully and gets very tender. Round steak is classic and budget-friendly, but it needs that simmer time.

How spicy is this dish?

It’s a gentle heat if you stick to the lower amounts. If you’re spice-sensitive, cut the hot sauce in half and start with 1/2 tsp Cajun seasoning , then adjust.

Can I make Grillades and Grits ahead of time?

Absolutely—this is one of those dishes that tastes even better the next day. The flavors settle in and get cozy.

How do I store leftovers?

Store the grillades (beef + gravy) in an airtight container in the fridge for 3–4 days . Store grits separately if you can.

Reheat the gravy on the stove over low heat with a splash of stock or water. Grits often thicken in the fridge—add a splash of water or milk and stir while reheating.

Grillades and Grits: Cozy, Bold 5-Star Comfort

Description

Cajun Grillades and Grits is a Southern comfort classic made with tender beef simmered in a rich tomato-based Cajun gravy, served over creamy, buttery grits. Bold, cozy, and perfect for a hearty family dinner.

Ingredients

Scale

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

Cut round steak into strips or medallions.
In a bowl, mix seasoned salt, pepper, and 4 tbsp flour. Dredge beef in flour mixture.
Heat 4 tbsp oil in a heavy skillet over medium-high heat. Brown beef on both sides. Remove and set aside.
In the same skillet, cook onion and bell pepper until tender, scraping up browned bits. Add garlic and cook 30 seconds. Remove vegetables and set aside.
Add remaining 2 tbsp oil to the skillet. Stir in remaining 2 tbsp flour and cook, stirring constantly, until a medium-brown roux forms.
Whisk in chicken stock, tomatoes, Worcestershire sauce, hot sauce, tomato paste, Cajun seasoning, and thyme. Bring to a boil.
Reduce heat to medium-low. Return beef and vegetables to skillet. Cover and simmer for about 45 minutes, or until beef is tender. Stir occasionally.
Serve over warm Southern grits and garnish with chopped parsley.

Notes

If the gravy becomes too thick, add a splash of stock.
For extra spice, increase Cajun seasoning or hot sauce gradually.
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