New Orleans Beef and Grits
New Orleans Beef and Grits is a comforting Southern-inspired dish that combines rich, creamy grits with bold, spicy Creole-seasoned beef. The tender strips of beef are cooked with onions, bell peppers, and garlic, then simmered in a flavorful sauce that brings just the right amount of heat. Paired with smooth, buttery grits, this dish is the perfect balance of texture and flavor—warm, hearty, and satisfying.
Whether you’re looking for a cozy dinner or a dish that highlights classic Creole flavors, this recipe delivers a bold and comforting meal that is sure to become a favorite.
Why Pair Creole Beef with Grits?
Grits have been a staple in Southern cooking for generations, known for their creamy texture and ability to complement rich, savory dishes. When paired with Creole beef, the grits provide a smooth, slightly buttery base that balances out the heat and spice from the Creole seasoning.
The combination of tender beef, sautéed peppers and onions, and a rich, smoky sauce served over a bed of creamy grits makes for a dish that’s both comforting and packed with bold flavors. The grits absorb the flavorful juices from the beef, making every bite deliciously rich and satisfying.
What Cut of Beef Works Best for New Orleans Beef and Grits?
When it comes to Creole beef, choosing the right cut of meat is important for achieving the best flavor and texture. Sirloin and flank steak are both excellent choices because they cook quickly and remain tender when sliced thin. These cuts also absorb seasonings well, allowing the bold Creole spices to infuse into the meat for maximum flavor.
If you prefer a more budget-friendly option, thinly sliced round steak can also work, but be sure to cook it quickly over high heat to prevent it from becoming tough. Regardless of the cut you choose, slicing the beef against the grain will help ensure tenderness in every bite.
Ingredients
For the Creole Beef:
- 1 lb beef sirloin or flank steak, cut into bite-sized strips
- 1 tbsp olive oil (or butter)
- 1 small onion, thinly sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp Tonys More Spice Creole Cajun
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1/4 cup beef broth (or water)
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (optional)
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or chicken broth)
- 1/2 tsp salt
- 1 tbsp butter
- 1 cup shredded sharp cheddar cheese (optional)
- 1/4 cup heavy cream or milk (optional)
Instructions
Prepare the Grits:
Bring 4 cups of water (or chicken broth) to a boil in a medium saucepan. Stir in the salt. Gradually whisk in the grits, then reduce the heat to low. Stir continuously to prevent lumps from forming.
Let the grits simmer uncovered for 20-25 minutes, stirring occasionally, until they are soft and creamy. Once done, stir in the butter and shredded cheese (if using). If the grits are too thick, add a bit of heavy cream or milk to reach the desired consistency. Keep warm.
Cook the Creole Beef:
Heat olive oil (or butter) in a large skillet over medium-high heat. Add the sliced beef strips and season with salt, pepper, Tony’s More Spice Creole seasoning, smoked paprika, and cayenne pepper (if using). Sauté for 4-5 minutes until browned and cooked through, then remove the beef from the skillet and set it aside.
In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are soft and fragrant. Return the beef to the skillet and pour in the beef broth, Worcestershire sauce, and hot sauce (if using). Stir to combine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the sauce slightly thickens.
Assemble the Dish:
Spoon a generous portion of creamy grits onto a plate or bowl. Top with the Creole beef and vegetable mixture. Serve immediately, optionally garnishing with fresh parsley or chopped green onions.
Notes
- For extra spice, increase the cayenne pepper or add a dash of hot sauce before serving.
- For a richer flavor, use chicken broth instead of water when cooking the grits.
- Leftover grits can be reheated with a splash of milk or broth to restore their creamy consistency.
Below is a printable recipe card!
Ingredients
Method
- In a medium saucepan, bring 4 cups of water (or chicken broth) to a boil. Stir in salt, then gradually whisk in the grits. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Stir in butter and shredded cheese (if using). Add heavy cream or milk if needed to adjust the consistency. Keep warm.
- Heat olive oil (or butter) in a large skillet over medium-high heat. Add the beef strips and season with salt, pepper, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Sauté for 4-5 minutes until browned and cooked through. Remove the beef and set aside.
- In the same skillet, add sliced onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables soften. Return the beef to the skillet and add beef broth, Worcestershire sauce, and hot sauce (if using). Stir well, scraping up any browned bits from the pan. Let simmer for 2-3 minutes until the sauce thickens slightly.
- To serve, spoon a generous portion of creamy grits onto a plate. Top with the Cajun beef and vegetables. Garnish with fresh parsley or green onions if desired. Serve immediately and enjoy!
Notes
• Adjust spice levels by increasing or decreasing the cayenne pepper and hot sauce.
• Leftover grits can thicken in the fridge—reheat with a splash of milk or broth to restore creaminess.
• Serve with a side of cornbread or a simple green salad for a complete meal.
New Orleans Beef and Grits is the perfect combination of bold flavors and comforting textures. The creamy, buttery grits balance the spice and richness of the Creole-seasoned beef, creating a dish that’s both hearty and satisfying. Whether you’re serving it for a cozy family dinner or a special occasion, this meal brings Southern comfort to the table in the best way. Garnish with fresh herbs, add your favorite sides, and enjoy a dish that’s sure to become a favorite. Serve it hot and savor every flavorful bite!
All Recipes
Leave a Reply