Name: Storyville Chicagos Cajun Breakfast Skillet Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb flank steak or sirloin, trimmed and cut into 1/2-inch strips; 8 oz andouille sausage, sliced 1/4-inch thick; 6 count eggs; 1 count yellow onion, thinly sliced; 1 count red bell pepper, seeded and sliced into strips; 1 count green bell pepper, seeded and sliced into strips; 3 cloves garlic, minced; 24 oz frozen diced breakfast potatoes (or home-cooked diced potatoes); 2 tbsp fresh parsley, chopped (for garnish); 1 tsp paprika; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups milk (whole or 2%); 1 cup chicken broth; 4 oz andouille sausage, finely chopped (additional for gravy); 1 tsp hot sauce (optional); 0 to taste more cayenne or black pepper (to taste); 2 tbsp neutral oil (vegetable or canola); 1 tbsp olive oil or additional butter

Method

Prep & Seasoning

Prepare ingredients

Pat steak dry and slice into 1/2-inch strips. Slice andouille into 1/4-inch rounds and set aside 4 oz finely chopped for the gravy. Slice onions and bell peppers into strips. Mince garlic. If using frozen potatoes, measure them out and thaw slightly; if raw potatoes, parboil diced potatoes until just tender and drain.

Mix Cajun seasoning

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, oregano, thyme, cayenne, kosher salt, and black pepper. Stir to blend.

Season the steak strips with about 1 to 1 1/2 tablespoons of the Cajun seasoning mixture, tossing so they are evenly coated. Reserve remaining seasoning for potatoes and vegetables.

Cook Potatoes & Vegetables

Brown potatoes

Heat 1 tablespoon neutral oil in a large 12-inch oven-safe skillet over medium-high heat. Add the diced potatoes in a single layer and cook without stirring for 3–4 minutes to get a golden crust. Stir and continue cooking, turning occasionally, until potatoes are crisp and cooked through, about 8–10 minutes total. Season with 1/2 to 1 teaspoon of the reserved Cajun seasoning while cooking. Transfer potatoes to a bowl and set aside.

Sauté peppers, onions, and sausage

In the same skillet add remaining 1 tablespoon oil. Add sliced andouille rounds and cook 2–3 minutes until they render fat and begin to brown. Add sliced onion and bell peppers and cook until softened and caramelized, about 6–8 minutes. Add minced garlic in the last 1 minute and stir. Season vegetables and sausage with about 1/2 teaspoon of the Cajun seasoning. Remove mixture to the bowl with potatoes, leaving rendered fat in the pan.

Cook Steak

Sear steak

Raise heat to high. Add steak strips to the hot skillet in a single layer (add a touch more oil if pan is dry). Sear without moving for 1–2 minutes to develop a brown crust, then toss and cook another 1–2 minutes until steak reaches medium-rare to medium (internal temp ~130–140°F) depending on thickness. Remove steak to a plate and tent loosely with foil to rest. Sprinkle any pan juices over the steak.

Make Andouille Sausage Gravy

Render sausage for gravy

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the 4 oz finely chopped andouille and cook until browned and fragrant, about 3–4 minutes.

Make roux

Add remaining 2 tablespoons butter to the pan with the chopped andouille. Stir in 3 tablespoons flour and cook, stirring constantly, 1–2 minutes until the raw flour smell is gone and the roux is light golden.

Finish gravy

Slowly whisk in 1 cup chicken broth and 2 cups milk until smooth. Bring to a gentle simmer, whisking frequently, and cook until slightly thickened, about 4–6 minutes. Taste and season with a pinch more Cajun seasoning or cayenne as desired and 1 teaspoon hot sauce if using. If gravy becomes too thick, thin with up to 1/4 cup more milk or broth.

Assemble Skillet & Eggs

Combine skillet components

Reduce oven temperature to 375°F (190°C) if you plan to finish in the oven. Return potatoes, peppers, onions, and sliced andouille to the large skillet and stir to combine and reheat over medium heat for 1–2 minutes. Nestle the rested steak strips into the potato mixture so everything is evenly distributed. Taste and adjust salt/pepper or a light dusting of remaining Cajun seasoning.

Cook eggs

There are two options: stovetop or oven-baked. For stovetop: make 6 small wells in the skillet mixture and crack an egg into each well. Cover skillet and cook over low heat until egg whites are set and yolks reach desired doneness, about 6–9 minutes for slightly runny yolks. For oven: create wells, crack eggs, then transfer skillet to preheated 375°F oven and bake 8–12 minutes until eggs set to your liking. If desired, drizzle 1 tablespoon olive oil over eggs before baking.

Finish and serve

When eggs are done, spoon warm andouille gravy over portions or serve gravy on the side. Garnish with chopped parsley and an extra pinch of black pepper. Serve hot straight from the skillet, family style, or plate individual portions.

Notes & Timing

Leftover components: steak and gravy can be refrigerated separately for up to 3 days. Reheat gently on the stovetop. To make this a spicier dish, increase cayenne to 1 1/2 tsp and add a dash of smoked paprika to the gravy.