Tex-Mex Chicken-Fried Steak Recipe

This hearty Tex-Mex Chicken-Fried Steak is made with tenderized rib-eye steaks, ancho chile powder, poblano pepper, serrano pepper, and whole milk. This recipe creates a savory and spicy twist on a classic, resulting in a perfect main course. It’s the ultimate comfort food for a satisfying dinner and serves 4 people.

Tex-Mex Chicken-Fried Steak Ingredients

For the Steaks:

• Four 3/4-pound rib-eye steaks
• Kosher salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1 tablespoon ancho chile powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 large eggs, beaten
• 1 cup whole milk
• 1/4 cup olive oil
• 3 tablespoons salted butter
• 1 poblano pepper, sliced thin
• 1 serrano pepper, sliced thin
• 2 to 3 mini sweet peppers, sliced thin

For the Gravy:

• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon ancho chile powder
• Kosher salt and freshly ground black pepper

To Serve:

• 4 store-bought biscuits

How To Make Tex-Mex Chicken-Fried Steak

1. Tenderize the steaks: Place the steaks on a cutting board, cover with plastic wrap, and use a meat mallet to flatten them to 1/4 inch thick. Season both sides with salt and pepper.
2. Set up the breading station: In a shallow dish, stir together the flour, ancho chile powder, garlic powder, onion powder, salt, and pepper. In a second dish, whisk the eggs and milk.
3. Bread the steaks: Dredge each steak in the flour mixture, then dip it into the egg mixture to coat both sides. Return the steak to the flour mixture, pressing gently to ensure a thick coating. Set the breaded steaks on a clean plate.
4. Fry the steaks and peppers: Heat the oil and butter in a large skillet over medium-high heat. Add the steaks and cook until golden brown, about 2 minutes per side. Remove the steaks from the skillet and drain off all but 1/3 cup of the grease. Add the sliced peppers to the skillet and cook for 2-3 minutes until they begin to brown. Remove the peppers with a slotted spoon.
5. Make the gravy: Sprinkle the 3 tablespoons of flour over the remaining grease in the skillet. This mixture is called a “roux.” Whisk it constantly and cook for 2-3 minutes until it turns a golden color. Slowly pour in the milk and ancho chile powder while continuing to whisk. Season with salt and pepper, and keep stirring until the gravy is thick and smooth, about 6-8 minutes.
6. Serve the dish: Place a steak on each plate alongside a biscuit. Cover lightly with gravy and sprinkle the cooked peppers over the top. Serve immediately with the remaining gravy on the side.

Recipe Tips

• Don’t Skip Tenderizing: Pounding the steak with a meat mallet is essential. It breaks down the tough muscle fibers, ensuring every bite is tender, not chewy.
• Get a Crispy Crust: Make sure your oil is hot before adding the steaks. This instantly sears the outside, creating a crispy, golden-brown crust that won’t get soggy. Don’t overcrowd the pan; cook in batches if needed.
• Toast the Flour for Better Gravy: Cooking the flour in the pan drippings for a few minutes toasts it, removing any raw flour taste and adding a rich, nutty depth to your gravy.
• Control the Spice: The main heat comes from the serrano pepper. If you prefer a milder dish, you can remove the seeds from the serrano or use half of one. The ancho chile powder adds a smoky flavor with very little heat.

What To Serve Tex-Mex Chicken-Fried Steak

This hearty Tex-Mex Chicken-Fried Steak is a full meal with the included biscuits, but it pairs wonderfully with classic sides. Serve it with a generous scoop of creamy mashed potatoes to soak up the extra gravy. Simple steamed green beans, corn on the cob, or a crisp garden salad with a light vinaigrette can add a fresh, balancing element to the rich flavors of the steak and gravy.

How To Store Tex-Mex Chicken-Fried Steak Leftovers

• Refrigerate: For the best results, store the steak and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak in an oven or air fryer at 350°F (175°C) for 5-10 minutes to help it crisp up again. Gently reheat the gravy on the stovetop.
• Freeze: We do not recommend freezing the cooked steaks, as the breading will become soggy upon thawing. However, the gravy can be frozen in an airtight container for up to 3 months.

Tex-Mex Chicken-Fried Steak Nutrition Facts

Serving size: 1 steak with gravy

• Calories: 750 kcal
• Total Fat: 45g
• Saturated Fat: 18g
• Cholesterol: 210mg
• Sodium: 800mg
• Total Carbohydrate: 40g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 48g

Frequently Asked Questions

• Can I use a different cut of beef? Yes. While rib-eye provides great flavor and tenderness, traditional chicken-fried steak is often made with less expensive cuts like cube steak or round steak. Just be sure to tenderize it well with a meat mallet.
• How do I prevent the breading from falling off? After dipping the steak in the egg mixture, let any excess drip off before placing it in the flour. Press the flour mixture firmly onto the steak to create a good seal. When frying, only flip the steak once to avoid disturbing the crust.
• Is this recipe very spicy? The spice level is moderate. The primary source of heat is the serrano pepper. For less heat, remove the seeds or use only half a pepper. The ancho chile powder adds a smoky, mild flavor rather than intense heat.

Try More Recipes:

• Tex-Mex Chicken Spaghetti Recipe
• Tex-Mex Chicken Pot Pie Recipe
• Tex-Mex Egg Muffins Recipe