Low Carb Cubed Steak with Gravy
- Package of cubed steak (about 6 – 8)
- 2 tsp sea salt
- 1 tsp ground pepper
- 2 large eggs
- 1 c powdered Parm Cheese
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup butter
- 1 tbsp butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 block cream cheese, softened
- 1 can beef broth
- sea salt & black pepper
Beat eggs in a shallow bowl.
Place the parm, paprika, and cayenne pepper in another shallow bowl and stir well to combine. Divide the parm mix between 2 separate bowls so you can do a dry, wet, dry dipping of steaks.
Dip a steak into the first bowl of Parm, then into the egg mix, then into the second bowl of Parm. Use your hands to coat both sides. Place the coated steak on a plate and repeat with the remaining steaks.
Place the 1/4 cup butter in a cast iron skillet on medium heat. When hot, add the coated steaks, working in batches. Cook for 3 minutes on each side (maybe longer – get to right consistently.) You want them to be golden brown and cooked through. Place steaks on a warm plate and cover.
To make gravy: Melt 1 tbsp butter in same skillet. Add onions and garlic and saute over medium heat. Use a whisk to stir in cream cheese, whisking until there are no clumps and it is melted. Slowly add broth while whisking. Cook, stirring constantly, until mix comes to a simmer and is smooth. Reduce to medium low and continue to simmer, until it thickens. This should take about 2 minutes.
Remove foil off steaks and cover with gravy.
This is a great way to have a little comfort food with low carbs!