There are comfort foods, and then there are Steak Fingers With Gravy Recipe comfort foods: thin, tender strips of steak, dredged and fried until golden-crisp, then smothered in a rich, savory gravy. Whether you grew up on Southern diner plates or you’re a weeknight home cook craving something indulgent, this recipe delivers nostalgia and restaurant-level satisfaction without a complicated ingredient list.

Below you’ll find everything: a quick recipe summary, detailed step-by-step instructions, multiple cooking methods (pan-fry, oven, air fryer), three gravy options (classic pan gravy, country gravy, and mushroom gravy), troubleshooting tips, make-ahead strategies, variations (gluten-free, keto, vegan), sides and pairings, storage and reheating, and a helpful FAQ. I’m writing this as a professional chef who loves clear technique and approachable tricks — so your steak fingers come out perfect every time.

Quick Recipe Snapshot

(Full, detailed instructions follow.)

• Yield: 4 servings
• Prep time: 25–35 minutes (includes breading)
• Cook time: 15–20 minutes (pan-fry)
• Total time: ~45–60 minutes
• Style: Pan-fried crispy steak strips with pan gravy (also adaptable to oven or air fryer)

Ingredients (summary — full ingredient list is below in the Ingredients section):

• 1 1/2 to 2 lb (680–900 g) beef (top sirloin, flank, or skirt; see notes)
• All-purpose flour, eggs, panko (or crushed crackers), seasonings
• For gravy: pan drippings, butter, flour (or use cornstarch slurry), beef stock, optional cream

Why this Steak Fingers With Gravy Recipe works

Steak fingers are all about contrasts — a crisp, well-seasoned exterior and a juicy, tender interior — finished with a gravy that adds moisture and depth. Key elements that make this recipe shine:

• Thin, uniform strips cook quickly and evenly, preventing overcooking.
• A seasoned dredge and double-coat option yield a crunchy crust that holds up under gravy.
• Using pan drippings in the gravy gives an authentic, savory finish that ties everything together.
• Multiple cooking methods let you tailor the recipe to your equipment and preferences.

Ingredients (Detailed)

For the steak fingers

• 1 1/2–2 lb (680–900 g) beef steak, trimmed — recommended: top sirloin, flank, skirt, or ribeye for more flavor. (See tips on choosing and tenderizing below.)
• 1 1/2 cups (180 g) all-purpose flour (for dredging)
• 1 teaspoon fine sea salt (plus extra to taste)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika or regular paprika
• 2 large eggs
• 3 tablespoons whole milk or buttermilk
• 2 cups (120 g) panko breadcrumbs or crushed saltine crackers (for extra crunch)
• Optional: 1/4 cup grated Parmesan mixed into panko for a savory boost
• Oil for frying: neutral oil with high smoke point (vegetable, canola, peanut) — about 1/2–1 cup for shallow frying (depending on pan size)
• Optional: 2 tablespoons butter (added to oil for flavor during frying)

For classic pan gravy (basic brown gravy)

• 2 tablespoons fat from the pan (or butter if pan has none)
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) beef stock (homemade or good-quality boxed)
• 1 tablespoon Worcestershire sauce (optional, for depth)
• Salt and pepper to taste
• Optional: a splash (1–2 tablespoons) heavy cream for silkiness

For country (white) gravy (Southern style)

• 2–3 tablespoons pan fat or butter
• 3 tablespoons all-purpose flour
• 1 1/2–2 cups (360–480 ml) whole milk, warmed
• Salt and generous black pepper (coarse grind)
• Pinch of cayenne (optional)

For mushroom gravy

• 2 tablespoons butter
• 8 oz (225 g) mushrooms, sliced (cremini or button)
• 1 small shallot or 1/2 small onion, finely diced
• 1–2 cloves garlic, minced
• 2 tablespoons flour (or cornstarch slurry alternative)
• 1 1/2–2 cups beef stock
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Equipment

• Sharp chef’s knife and cutting board
• Three shallow dishes/bowls for dredging (flour / egg / panko)
• Heavy skillet (cast iron or stainless steel recommended) — 10–12 inches
• Tongs or spider strainer
• Wire rack set over baking sheet (for resting the fried steak fingers; keeps them crisp)
• Instant-read thermometer (optional, useful for accuracy)

Step-By-Step Method: Pan-Fried Steak Fingers (Best Results)

1. Choose and prepare the meat

Pick a steak that’s flavorful but not overly fatty. Top sirloin is an ideal balance of tenderness and price; flank/skirt work fine if you slice against the grain. Trim excess fat and slice the steak into 1/2-inch to 3/4-inch wide strips and roughly 3–4 inches long. Aim for uniformly sized pieces so they cook evenly.

Tip: For extra tenderness, place the strips in a shallow bowl with 1 cup buttermilk (or milk + 1 tbsp lemon juice) and refrigerate for 30–60 minutes. The lactic acid gently tenderizes. Pat dry before breading.

2. Season the flour and prepare dredging station

• In bowl #1: mix the flour with 1 teaspoon salt, 1 teaspoon pepper, garlic powder, onion powder, and paprika.
• In bowl #2: whisk eggs with milk (or buttermilk) until smooth.
• In bowl #3: place panko breadcrumbs (or crushed crackers). Mix in grated Parmesan if using.

3. Dredge the steak fingers (single or double coat)

Single coat (quicker): flour → egg → panko.

Double coat (extra-crispy): flour → egg → panko → egg → panko again. Press breadcrumbs gently to form a good bond. Shake off excess flour after the first dredge.

4. Rest before frying

Place the breaded strips on a wire rack and let them rest 10–15 minutes. This helps the coating adhere and reduces the chance of it falling off in the pan.

5. Heat the pan and oil

Set a heavy skillet over medium-high heat. Add 1/2 cup oil (enough to shallow fry — about 1/4 inch deep) and heat until shimmering; you want the oil surface to ripple and reach roughly 350–375°F (if using a thermometer). If you don’t have a thermometer, test by dropping a small breadcrumb: it should sizzle vigorously and brown in about 30–45 seconds.

Add 1–2 tablespoons butter for flavor once the oil is hot (optional).

6. Fry in batches

Don’t overcrowd the pan. Fry the steak fingers in batches (4–6 at a time depending on pan size) for 2–3 minutes per side, until golden brown and crispy. Because these are thin strips, they cook quickly — do not overcook. Use tongs to flip.

Transfer fried strips to a wire rack set over a baking sheet. Keep warm in a 200°F (93°C) oven if necessary while finishing other batches.

7. Make the pan gravy from drippings (while last batch finishes)

After you’ve removed most of the steak fingers and set them aside, keep 2 tablespoons of the browned bits and fat in the skillet (or add 2 tablespoons butter). Sprinkle in 2 tablespoons flour and whisk over medium heat to make a roux — cook 1–2 minutes until the raw flour smell cooks off and it gets a golden color (for brown gravy). Slowly whisk in 2 cups beef stock, scraping up browned bits. Simmer until thickened, about 3–5 minutes. Finish with Worcestershire sauce and a splash of cream if desired. Season to taste.

For a country gravy, follow the white gravy method above using milk instead of stock.

8. Serve

Place steak fingers on a platter or individual plates and spoon the gravy over them (or pass gravy on the side). Garnish with chopped fresh parsley or chives for color.

Oven and Air Fryer Methods

Oven-Baked (Lower Oil)

• Preheat oven to 425°F (220°C).
• Prepare and bread steak fingers as above.
• Place on a wire rack set over a baking sheet; spray or brush lightly with oil.
• Bake 10–15 minutes, flipping once halfway, until golden and crisp. Time varies with thickness; watch closely. Finish under broiler 1–2 minutes for extra color if needed.

Air Fryer (Crispy with Less Oil)

• Preheat air fryer to 400°F (200°C) if required by your model.
• Spray steak fingers lightly with oil and place in a single layer (don’t overlap).
• Air fry 7–10 minutes, flipping halfway, until crisp and cooked through. Use the double coat sparingly to make them stickier; panko will get very crisp in the air fryer.

Both oven and air fryer methods produce excellent results but the pan-fry method gives the richest flavor and the drippings for the best pan gravy.

Three Gravy Options (Step-by-Step)

A. Classic Pan (Brown) Gravy — from drippings

1. After frying, remove all but 2 tablespoons fat from the skillet. Keep the browned bits.
2. Add 2 tablespoons flour and whisk over medium heat for 1–2 minutes to form a roux.
3. Slowly whisk in 2 cups beef stock until smooth. Scrape up brown bits.
4. Simmer 3–5 minutes until thickened. Add 1 tablespoon Worcestershire sauce, simmer 30 seconds.
5. Taste and season with salt and pepper. Whisk in 1 tablespoon butter or 1–2 tablespoons cream for gloss (optional).

B. Country (White) Gravy

1. Use pan fat or 2–3 tablespoons butter. Melt over medium heat.
2. Whisk in 3 tablespoons flour, cook 1 minute to remove raw flour taste.
3. Slowly whisk in 1 1/2–2 cups warmed milk.
4. Simmer and whisk until thick and smooth. Season with salt and plenty of black pepper; add a pinch of cayenne if you like a kick.

C. Mushroom Gravy (with a savory umami punch)

1. Sauté 8 oz sliced mushrooms in 2 tablespoons butter until browned, add shallot/onion and cook until soft.
2. Add garlic, cook 30 seconds, then stir in 2 tablespoons flour.
3. Gradually add 1 1/2–2 cups beef stock while whisking. Simmer until glossy and reduced.
4. Finish with Worcestershire sauce, salt, pepper, and a splash of cream or a pat of butter for richness.

Tips for Perfect Steak Fingers

• Slice against the grain when working with flank or skirt steak — this shortens muscle fibers and yields tenderness.
• Uniform thickness matters. Pound thicker strips gently with a meat mallet or rolling pin to even them out.
• Don’t skip the rest after breading. It improves adhesion and prevents the coating from shedding in the pan.
• Oil temperature is key. Too cool = greasy coating; too hot = burnt outside, undercooked inside. Aim for 350–375°F.
• Use a wire rack — not paper towels. Rack lets air circulate, preserving crispness.
• Double-coating helps against soggy gravy. If you plan to heavily smother the steak fingers, use the double-coat method (flour → egg → panko → egg → panko), then let rest longer for adhesion.
• Make the gravy in the same pan. The fond (browned bits) is flavor gold — deglaze with stock and whisk into gravy.
• Thermometer wise: For beef, USDA recommends 145°F (63°C) followed by a 3-minute rest. These thin strips will often be done before that temp — cook to your preferred doneness but be mindful of safety.

Variations & Dietary Modifications

Gluten-Free

• Use rice flour or a 1:1 gluten-free flour blend for dredging.
• Replace panko with gluten-free panko or crushed gluten-free crackers.
• For gravy, use cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) instead of a roux if avoiding gluten.

Keto / Low-Carb

• Replace flour and panko with finely ground almond flour and grated Parmesan. Use an egg wash without milk.
• Pan-fry in butter or avocado oil. Make a cream-based gravy (reduced stock + cream) thickened with a little xanthan gum (very small pinch) or simply reduce stock down.

Vegetarian / Vegan Alternatives

• Substitute thin strips of marinated seitan, thick sliced king oyster mushrooms, or cauliflower fingers.
• For vegan “gravy,” build a mushroom-based gravy with vegetable stock, soy sauce or tamari, and plant-based milk or cream alternative for richness.

Spicy / Southern Hot

• Add cayenne and crushed red pepper to the flour or panko. Serve with hot pepper gravy (add hot sauce to the gravy).

Parmesan-Herb Crust

• Mix 1/4 cup grated Parmesan and 1–2 tablespoons chopped fresh herbs (parsley, thyme) into the panko for a bright, savory twist.

Serving Suggestions & Pairings

Steak fingers with gravy are pure comfort, and they play nicely with a host of classic sides:

• Mashed potatoes (buttery, creamy) — the gravy’s best friend.
• Buttermilk biscuits — tear and mop up every last drop.
• Creamed corn or corn pudding for a sweet balance.
• Green beans almondine, roasted Brussels sprouts, or garlic sautéed spinach to add freshness and brightness.
• Macaroni and cheese for the ultimate indulgence plate.
• Coleslaw or a crisp cabbage salad to cut through richness.

Beverage pairings:

• Beer: a malty amber ale or brown ale complements the gravy’s caramel notes.
• Wine: a medium-bodied red like Merlot or a fruity Zinfandel works well.
• Non-alcoholic: iced tea (sweet or unsweet) or a citrusy ginger ale.

Portion guidance: Serve 4 strips per person if accompanied by sides; loosen up if you expect second helpings.

Make-Ahead & Batch-Cooking Strategies

• Breading ahead: Bread the steak fingers and hold them on a baking sheet covered tightly with plastic for up to 24 hours in the fridge. Let them sit at room temperature 15 minutes before frying.
• Freeze before frying: Freeze breaded strips in a single layer, then transfer to a zip bag. Fry from frozen — add a minute or two to cook time.
• Gravy ahead: Gravy keeps well refrigerated for 3–4 days and reheats gently on the stovetop; add a bit of water or stock when reheating if it’s thickened.
• Serve for a crowd: Fry in batches and keep warm in a low oven (200°F/93°C) on a wire rack while you finish. Re-crisp in the pan or broiler for 30–60 seconds if needed.

Storage & Reheating

• Refrigerator: Store steak fingers in an airtight container for up to 3–4 days. Keep gravy separate in a jar to prevent sogginess.
• Freezer: Freeze cooked steak fingers for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10–15 minutes, or air fry 6–8 minutes.
• To reheat and keep crisp: Use an oven or air fryer rather than microwave. Microwave will make the coating soggy.
• Reheating gravy: Warm slowly over low heat, whisking. If too thick, thin with stock or milk; if too thin, whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened.

Troubleshooting Common Problems

• Soggy coating after gravy: Your coating probably absorbed moisture — try double-coating and resting longer before frying; keep gravy on the side so diners can control how much they add.
• Coating slipping off: Causes include wet meat, not shaking off excess flour, or oil not hot enough. Pat meat very dry and don’t overcrowd the pan.
• Burnt crust but raw inside: Oil too hot — reduce heat and monitor. For thicker strips, finish in a 350°F oven after searing.
• Lumpy gravy: Whisk constantly while adding liquid. If lumps form, strain through a fine sieve or use an immersion blender. A cornstarch slurry is less likely to lump if mixed with cold liquid first.

Frequently Asked Questions (FAQ)

Can I use chicken instead of beef?
Yes — this method adapts well to chicken strips. Adjust cook time: chicken should reach 165°F internally.

What cut of beef is best?
Top sirloin is versatile. Flank or skirt are flavorful but benefit from slicing against the grain. Ribeye is luxurious but fattier.

Can I bake the steak fingers to make them healthier?
Absolutely — see the oven method above. Spray lightly and bake on a rack for best crispness.

Is it okay to cover the steak fingers with gravy?
Totally fine, but if you want to retain crispness, pass gravy on the side or use a lighter drizzle.

How many steak fingers per person?
Plan 4–6 strips per person with sides, depending on appetite.

Final Serve: Plating & Presentation Tips

• Stack steak fingers in a slight fan on warm plates and ladle gravy over the center so it pools modestly.
• Garnish with finely chopped parsley or chives for color and a squeeze of lemon if serving with peppery greens.
• Serve mashed potatoes in a shallow bowl and place steak fingers on top for an Instagram-friendly plate that’s practical too.

Closing Notes (Chef’s Thoughts)

This Steak Fingers With Gravy Recipe is all about approachable technique and soulful flavor. It’s ideal for weekend dinners, a cozy date night, or for feeding a crowd. The steps above give you the freedom to customize—switch up the breading, experiment with gravy, or try healthier cooking tools like an air fryer—without losing the essence of what makes steak fingers so irresistible: a crisp, savory exterior and a juicy, beefy center, married to a gravy that makes the plate sing.

Steak Fingers With Gravy Recipe

Tender strips of beef, double-breaded and pan-fried until golden-crisp, then smothered in a rich pan gravy — a comforting, family-friendly classic that’s quick to make and perfect for weeknights or weekend dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 720 kcal

Ingredients

  

For the steak fingers

• 1 1/2 –2 lb 680–900 g beef steak (top sirloin, flank, or skirt), trimmed and cut into 3–4″ × 1/2–3/4″ strips
• 1 1/2 cups 180 g all-purpose flour
• 1 tsp fine sea salt plus extra to taste
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika or regular paprika
• 2 large eggs
• 3 tbsp whole milk or buttermilk
• 2 cups 120 g panko breadcrumbs or crushed saltine crackers
• 1/4 cup grated Parmesan optional, for mixing into panko
• Neutral oil for frying vegetable, canola, or peanut — about 1/2 cup for shallow-frying
• 2 tbsp butter optional — adds flavor to frying oil

Classic pan gravy

• 2 tbsp pan fat and browned bits or 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups 480 ml beef stock (or low-sodium beef broth)
• 1 tbsp Worcestershire sauce optional
• Salt and black pepper to taste
• 1 –2 tbsp heavy cream optional, for richness and sheen

Substitutions & extras

• For gluten-free: use GF flour + GF panko/crackers and thicken gravy with cornstarch slurry.
• For lower-carb: use almond flour + grated Parmesan as coating; make cream-based gravy.
• For a mushroom gravy: add 8 oz 225 g sliced mushrooms + 1 small shallot, follow mushroom gravy technique below.

Instructions

 

Preparation

• Trim and slice the steak: Trim excess fat and slice steak into even strips about 3–4 inches long and 1/2–3/4 inch wide. Slice flank or skirt steak against the grain to keep strips tender. Optionally marinate in 1 cup buttermilk for 30–60 minutes for extra tenderness, then pat dry.
• Set up dredging station:
• Bowl 1 (flour): Combine 1 1/2 cups flour, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika.
• Bowl 2 (egg wash): Whisk 2 eggs with 3 tbsp milk until smooth.
• Bowl 3 (crumbs): Place 2 cups panko (or crushed crackers). Stir in 1/4 cup grated Parmesan if using.

Breading

• Dredge the strips: For a single coat — flour → egg → panko. For extra-crispy (recommended if you’ll pour gravy over them), double-coat: flour → egg → panko → egg → panko. Press crumbs lightly to adhere.
• Rest: Arrange breaded strips on a wire rack and rest 10–15 minutes to help the coating set.

Pan-frying

• Heat the oil: In a heavy skillet (cast iron preferred), add about 1/4 inch oil (≈1/2 cup depending on pan). Heat over medium–medium-high until shimmering (about 350–375°F if using a thermometer). Add 1–2 tbsp butter if desired for flavor.
• Fry in batches: Fry strips without overcrowding — about 2–3 minutes per side until deeply golden and crisp. Thin strips cook quickly; watch closely. Flip with tongs and transfer cooked strips to a wire rack set over a baking sheet (not paper towels) to keep them crisp. Keep finished batches in a 200°F (93°C) oven if needed.
• Make the classic pan gravy (while finishing the last batch)
• Reserve pan fond: After frying, remove most of the oil but leave ~2 tbsp of fat and the browned bits (fond) in the skillet. If the pan is dry, add 2 tbsp butter.
• Make a roux: Sprinkle 2 tbsp flour into the fat and whisk constantly over medium heat for 1–2 minutes until it darkens slightly and the raw-flour smell disappears.
• Deglaze & simmer: Slowly whisk in 2 cups beef stock, scraping up browned bits. Bring to a simmer and cook 3–5 minutes until the gravy thickens and becomes glossy.
• Season & finish: Stir in 1 tbsp Worcestershire sauce (optional). Taste and adjust salt and pepper. Stir in 1–2 tbsp heavy cream if you want a silkier, richer finish. Keep warm.

Alternate gravy options (quick)

• Country (white) gravy: Use the pan fat or 2–3 tbsp butter, whisk in 3 tbsp flour, then slowly whisk in 1 1/2–2 cups warm milk. Simmer until thick; finish with lots of black pepper.
• Mushroom gravy: In 2 tbsp butter, sauté 8 oz sliced mushrooms and 1 shallot until browned. Add 1 minced garlic clove, then 2 tbsp flour; cook 1 minute and slowly whisk in 1 1/2–2 cups beef stock. Simmer, season, finish with Worcestershire sauce and a pat of butter.

Serve

• Plate & serve: Arrange steak fingers on warmed plates or on a bed of mashed potatoes. Spoon gravy over or serve gravy on the side so diners can control coverage. Garnish with chopped parsley or chives.

Notes

• Storage: Store steak fingers and gravy separately in airtight containers. Fridge: 3–4 days. Freeze: up to 2 months (freeze breaded uncooked or cooked; reheat from frozen in oven/air fryer).
• Reheating: Re-crisp in a 375°F (190°C) oven or air fryer (6–12 minutes depending on whether frozen). Reheat gravy gently on the stove; thin with a splash of stock if needed.
• Make-ahead: Bread the strips up to 24 hours ahead and refrigerate, or freeze breaded strips in a single layer and transfer to a bag. Fry from frozen (add a couple minutes).
• Allergen tips: For gluten-free, swap flours and panko; for dairy-free, use plant milk in egg wash and dairy-free butter alternatives; note that Parmesan contains dairy.
• Doneness: Thin steak fingers cook fast — avoid overcooking. Aim for tender, slightly pink center if using medium-rare preferences (USDA recommends 145°F/63°C for whole cuts).
• Calorie note: Calorie listed is an estimate and will vary by cut of beef, amount of oil absorbed, and portion size. See Recipe Card Info for estimate.