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Texas Roadhouse Roadkill

Texas Roadhouse Roadkill - recipe card
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A hearty cowboy-style skillet meal featuring seared beef strips, onions, peppers, and mushrooms in a smoky, peppery gravy. Served over crispy fried potatoes, this rustic dish delivers bold Texas flavor with every bite.

Ingredients

Scale
  • 1 lb beef sirloin, cut into 1/2-inch thick strips
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, thinly sliced
  • 1 cup green bell pepper, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 lb russet potatoes, cut into 1/2-inch dice (about 3 medium)
  • 2 tbsp olive oil, for potatoes
  • 1/2 tsp garlic powder
  • 2 tbsp fresh parsley, chopped for garnish

Instructions

  1. Start with the potatoes: place the diced potatoes in a bowl, toss with olive oil, 1/4 teaspoon of the kosher salt, and garlic powder. Heat a large (12-inch) cast-iron skillet over medium-high heat until the oil shimmers, then add the potatoes in a single layer. Cook, stirring occasionally, for 12-15 minutes until golden brown and fork-tender; transfer to a plate and set aside.
  2. Pat the beef strips dry with paper towels, then season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Let the meat sit at room temperature for 10 minutes while the skillet heats.
  3. In the same skillet, heat the vegetable oil over high heat until it just begins to smoke. Add the beef in a single layer (do not overcrowd—work in batches if needed) and sear without moving for 2-3 minutes until a deep brown crust forms. Flip and sear the other side for 1-2 minutes for medium-rare (internal temp 130-135°F / 54-57°C). Transfer beef to a plate and set aside.
  4. Reduce heat to medium and add 1 tablespoon of the butter to the skillet. Once it melts and foams, add the onions and bell peppers. Sauté for 4-5 minutes, scraping up any browned bits (fond) from the bottom, until the vegetables are softened and starting to caramelize.
  5. Add the mushrooms and the remaining 1/2 teaspoon of salt. Cook for 5-6 minutes, stirring occasionally, until the mushrooms have released their liquid and it has mostly evaporated, and the edges are golden.
  6. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute to eliminate the raw flour taste.
  7. Slowly pour in the beef broth while whisking to avoid lumps. Add the Worcestershire sauce, smoked paprika, and the remaining 1/4 teaspoon of black pepper (and cayenne if using). Bring to a simmer over medium heat, then reduce to medium-low and let cook for 3-4 minutes, stirring often, until the sauce thickens to a gravy-like consistency.
  8. Return the seared beef and any accumulated juices to the skillet. Stir to combine and simmer gently for 2-3 minutes until the beef is heated through and the sauce coats the meat. For medium doneness, cook until internal temperature reaches 145°F (63°C); for well-done, 160°F (71°C). Avoid boiling to prevent toughness.
  9. Stir in the remaining 1 tablespoon of butter to enrich the sauce and give it a silky finish. Taste and adjust seasoning with salt and pepper if needed.
  10. To serve, divide the crispy potatoes among 4 plates, top with the beef and vegetable mixture, and spoon extra gravy over the top. Garnish with fresh parsley and serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The potatoes are best eaten fresh; separate them from the gravy when storing. Reheat in a skillet over medium heat with a splash of beef broth or water to loosen the sauce, or microwave in 30-second bursts, stirring between. Freezing is not recommended as potatoes and beef can become mushy and dry, but if freezing, place the beef mixture (without potatoes) in a freezer-safe container for up to 2 months; thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition

Keywords: Texas Roadhouse Roadkill, roadkill recipe, skillet steak, beef strips recipe, cowboy dinner, Texas steak skillet, peppers and onions, mushroom gravy, potatoes, hearty meal, weeknight dinner, comfort food

Find it online: https://copycatkitchenco.com/texas-roadhouse-roadkill/