These savory steak and noodles are loaded with tender chunks of steak, slathered with a rosemary-infused gravy, and served over egg noodles. This hearty family dinner really hits the spot when cold weather sets in and you are craving some old-fashioned comfort food. So let's give this easy recipe a try and craft a delicious meal the whole family will be raving about!
What is it?
Steak and noodles is a simple family meal consisting of pan-seared tender chunks of beef, sauteed onions, and a savory brown gravy infused with the fresh flavor of rosemary and steak sauce, and then served over a bed of egg noodles.
This recipe is similar to my beef and noodles recipe, but we make a few upgrades to the gravy to really bring out the steak flavor. The final result is a flavorful blend of traditional gravy and steak sauce that really sets this dish off!
Ingredients and Substitutions
- Sirloin steak - Sirloin is the best cut of steak for this dish because it is sufficiently tender and lean. However, beef tips can be substituted. Avoid substituting overly tough roasts (like chuck roast) which will be difficult to chew, or fatty steaks unless you plan to cut off any large chunks of fat.
- Cooking oil
- Sweet onion - A yellow onion is a great substitution.
- Fresh garlic cloves - ½ teaspoon of garlic powder can be substituted.
- All-purpose flour
- Butter
- Beef broth - Beef stock works just as well.
- Steak sauce - I specifically recommend using A.1. Steak sauce. Otherwise, one teaspoon each of soy sauce and Worcestershire sauce is a suitable substitute.
- Fresh rosemary - Fresh sage or thyme is equally good to use. For best flavor, I strongly recommend using fresh herbs.
- Egg noodles - I prefer wide egg noodles specifically, but any of your favorite kinds of pasta are fine to substitute.
- Customize this recipe - Mushrooms and sour cream can be added to make this more like a beef stroganoff. This would be equally great to serve with other lean meat, such as venison steak and noodles.
How to make it
Begin making this steak and noodles recipe by bringing a large pot of water to a boil and cook the egg noodles according to the package instructions until al dente.
At the same time, add vegetable oil to a large skillet set over medium-high heat, then add the tender steak slices and onions in a single layer. Saute until the steak is nicely browned and the onions are tender, then add the minced garlic and cook for an additional minute.
Remove the steak, onions, and garlic from the frying pan and set aside in a bowl. Reduce the heat to low and add the butter. Once the butter has melted sprinkle in the flour and whisk together. Continue to whisk for two minutes to prevent the flour from burning.
Begin forming the gravy by slowly stirring in the steak sauce and beef broth in small amounts at a time to ensure they are fully incorporated. Add the rosemary sprig and bring to a simmer. Let cook until the mixture has thickened to a gravy consistency, then add salt and black pepper and toss gravy with steak, onions, and garlic, then serve over egg noodles.
Storing & Reheating Leftovers
If you know in advance that there will be leftover steak and noodles I recommend serving the noodles separately. Otherwise, the noodles will absorb the liquid from the gravy and become mushy in the refrigerator. Store the steak and gravy in a separate airtight container from the noodles and enjoy the leftovers within five days.
The best way to reheat this meal is to microwave the steak and gravy mixture separately from the noodles because they will take longer to cook. If the gravy thickens up excessively you can add a little water to it to thin it back out into a sauce consistency.
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Steak and Noodles
Ingredients
- 1 pounds sirloin steak cut into 1" chunks
- 2 tablespoons cooking oil
- ½ large sweet onion chopped
- 2 cloves garlic
- 3 tablespoons flour
- 3 tablespoons butter
- 1 ½ cups beef broth
- 2 tablespoons steak sauce such as A.1. Steak Sauce
- 1 sprig fresh rosemary
- salt and black pepper to taste
- 8 ounces egg noodles
Instructions
- Prepare your egg noodles in a pot of boiling water according to the package instructions. If the noodles finish cooking before the rest of the meal, drain them from the water and toss them in olive oil to prevent clumping.
- While your pasta water comes to a boil, add cooking oil to a saute pan set over medium high heat on the stovetop, then add chopped steak and onions. Saute until the onions are tender and the steak is nicely seared. Then add minced garlic and cook for one minute longer.
- Remove the steak, onions, and garlic from the skillet and set aside in a large bowl. Turn the burner down to low heat and let the pan cool slightly.
- Melt butter in the pan and then sprinkle in flour. Whisk together to form a roux and continue whisking for two minutes to prevent the flour from scorching.
- Stir in steak sauce and slowly add beef broth a few splashes at a time. Make sure to stir everything together so it is fully incorporated prior to adding additional liquid. Add rosemary sprig and bring the gravy to a gentle simmer and cook for approximately 5 minutes or until it has thickened to a gravy consistency. Then taste for salt and black pepper and adjust as needed.
- Return steak, onions, and garlic to the saute pan with gravy and toss to combine. The egg noodles can be added as well, or the steak and gravy mixture can be served separately over a bed of egg noodles.
Art
I made is just as written except I didn't have any beef broth so I used chicken with a little Worcestershire mixed in. Excellent and a great use of the sirloin steak I had in the freezer. I also mixed the A1 sauce in with the stock and then added it to the rue.