Slow-braised beef in a rich Creole gravy served over creamy grits — a soulful Louisiana brunch classic that eats like comfort in a bowl.
A Louisiana Story Behind This Dish
Grillades and grits is a dish that shows up at some of the best Louisiana brunch tables. It’s hearty, saucy, and deeply comforting — the kind of meal that invites you to linger. Traditionally served after church or during family gatherings, it blends French Creole roots with Southern comfort cooking.
Tender beef simmers low and slow in a savory tomato gravy until it practically melts into the sauce. Spoon it over creamy grits and you’ve got a dish that feels both rustic and celebratory — perfect for feeding a hungry crowd.
Cajun & Creole Comfort Food
Why You’ll Love This Recipe
- Fork-tender beef in rich Creole gravy
- Perfect balance of savory and comforting
- Ideal for brunch or dinner
- Feeds a crowd beautifully
- Even better the next day
Quick Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4–6
Cuisine: Louisiana / Creole
Difficulty: Medium
Ingredients
For the grillades:
- 2 lbs round steak or chuck steak, cut into thin strips
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 2 tablespoons vegetable oil
For the gravy:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups beef stock
- 1 (14.5 oz) can crushed tomatoes
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper (optional)
For the grits:
- 1 cup stone-ground grits
- 4 cups water or milk
- 2 tablespoons butter
- ½ cup shredded cheddar cheese (optional)
- Salt and black pepper, to taste
Directions
- Season and dredge the meat:
In a bowl, mix flour, salt, black pepper, and Cajun seasoning. Dredge steak strips in the flour mixture, coating evenly. - Brown the meat:
Heat oil in a large Dutch oven over medium heat. Add steak in batches and brown on both sides. Remove and set aside. - Cook the holy trinity:
In the same pot, add onion, bell pepper, and celery. Cook for 5 minutes until softened. Add garlic and cook for 1 more minute. - Build the gravy:
Stir in beef stock, crushed tomatoes, bay leaves, paprika, thyme, Worcestershire sauce, and cayenne (if using). - Simmer the grillades:
Return browned meat to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally, until meat is fork-tender. - Make the grits:
While the meat simmers, bring water or milk to a boil in a saucepan. Stir in grits, reduce heat to low, and cook 20–25 minutes, stirring often, until thick and creamy. - Finish the grits:
Stir in butter and cheese (if using). Season with salt and pepper. - Serve:
Spoon creamy grits into bowls and top generously with grillades and gravy.
Pro Tips for Perfect Grillades and Grits
- Use thin-cut steak so it becomes tender while simmering.
- Let the grillades simmer low and slow for best texture.
- Grillades taste even better the next day.
- Stir grits frequently to keep them smooth and creamy.
What to Serve With Grillades and Grits
- Biscuits
- Crusty French bread
- Simple green salad
- Fresh fruit
Frequently Asked Questions
Can I make this ahead of time?
Yes — the flavors improve after resting overnight.
Can I use a slow cooker?
Yes — cook on low until the meat is tender.
Are cheese grits traditional?
They’re optional but delicious.
Storage & Reheating
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of stock to loosen the gravy if needed.
Final Thoughts
Grillades and grits is Louisiana comfort at its finest — tender, saucy, and meant to be shared. Add a fried egg on top if you like, gather around the table, and let the good times cook.