Bob Evans Country Fried Steak Copycat Recipe for Home Cooks

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Copycat Bob Evans Country-Fried Steak with Creamy White Gravy

If you’ve ever sat in a cozy booth at Bob Evans and cut into their country-fried steak, you know it’s pure comfort on a plate. That golden, crispy coating, the tender beef inside, and the creamy white gravy on top? It’s the kind of meal that makes you slow down and really enjoy dinner. Today, I’m sharing a copycat Bob Evans country-fried steak recipe you can make at home with simple ingredients and basic kitchen tools. No deep fryer, no fancy equipment—just good old-fashioned home cooking.

A Little Background: Bob Evans & Country-Fried Steak

Bob Evans is known for classic American comfort food—the kind of dishes that feel like a warm hug. Their breakfasts are legendary, but their country dinners have that same “made from scratch” vibe. Country-fried steak itself is a true Southern favorite. It’s:
  • Crunchy on the outside, thanks to a seasoned flour coating.
  • Juicy and tender inside, thanks to cube steak that’s been pounded and pan-fried.
  • Usually topped with a rich, peppery white gravy that soaks into the crust in the best way.
This recipe is inspired by the flavors and textures you find at Bob Evans, but it’s not their official recipe. It’s my homemade version designed to get you very close at home, using ingredients you probably already have in your pantry.

Why You’ll Love This Copycat Bob Evans Country-Fried Steak

  • Simple ingredients – flour, milk, cube steak, and pantry spices.
  • One-skillet gravy – made right in the pan after frying the steak.
  • Family-friendly – kids, grandparents, and everyone in between usually love it.
  • Perfect for meal prep – leftovers reheat surprisingly well in the oven or air fryer.
Have you ever wanted that restaurant-style country dinner on a weeknight without spending all evening in the kitchen? This recipe is for you.

Copycat Bob Evans Country-Fried Steak Recipe

Yield: 4 servings
Prep Time: about 20 minutes
Cook Time: about 20–25 minutes
Total Time: about 40–45 minutes

Homemade copycat Bob Evans country fried steak topped with creamy white gravy, served hot with crispy breaded beef and peppered gravy
This homemade copycat Bob Evans country-fried steak is crispy on the outside, tender inside, and smothered in rich, creamy white gravy — classic comfort food made at home

Ingredients

For the Country-Fried Steak: For the Creamy White Gravy:
  • 3 tablespoons pan drippings (from frying the steaks) or butter
  • 3 tablespoons all-purpose flour
  • 2 to 2 1/2 cups whole milk (start with 2 cups and add more if needed)
  • 1/2 to 3/4 teaspoon salt (to taste)
  • 1 teaspoon black pepper (freshly ground if possible)
  • Optional: 1/4 teaspoon garlic powder for a little extra flavor
Suggested Sides (optional, but very Bob Evans–style):

Step-by-Step Instructions

Step 1: Prep the Cube Steak

1. If your cube steaks are thick, place them between two sheets of plastic wrap.
2. Gently pound with a meat mallet or the bottom of a heavy skillet until about 1/4–1/3 inch thick.
3. Pat dry with paper towels. This helps the coating stick and crisp up better.

Step 2: Make the Seasoned Flour

1. In a shallow dish (a pie plate works well), mix:
  • 1 cup flour
  • 1/2 cup cornstarch
  • Salt, pepper, garlic powder, onion powder, smoked paprika, baking powder
2. Stir well so the seasoning is evenly distributed.

Step 3: Make the Egg-Buttermilk Mixture

1. In a second shallow dish, whisk together:
  • 2 eggs
  • 3/4 cup buttermilk
2. If you don’t have buttermilk, mix 3/4 cup milk with 1 teaspoon white vinegar or lemon juice and let sit for 5 minutes, then whisk in the eggs.

Step 4: Dredge the Steaks

1. Season the cube steaks lightly with salt and pepper on both sides.
2. Working one at a time:
  • Press the steak into the flour mixture, coating both sides. Shake off excess.
  • Dip into the egg-buttermilk mixture, letting extra drip off.
  • Return to the flour mixture and coat again, pressing the flour in so it sticks.
3. Place coated steaks on a plate or wire rack and let them sit 5–10 minutes. This little rest helps the crust stay on during frying.

Step 5: Fry the Country-Fried Steak

1. In a large, heavy skillet (cast iron is ideal), pour in enough oil to cover the bottom by about 1/4 inch.
2. Heat over medium to medium-high heat until the oil reaches about 350°F.
  • If you don’t have a thermometer, drop in a pinch of flour. If it sizzles right away, the oil is ready.
3. Carefully add 1–2 steaks to the skillet, without crowding.
4. Cook about 3–4 minutes per side, or until golden brown and crispy.
5. Use tongs to flip gently so the crust doesn’t break.
6. When done, the internal temperature of the beef should reach at least 145°F for safety, though many people prefer around 160°F for cube steak texture.
7. Transfer cooked steaks to a wire rack set over a baking sheet or to a paper towel–lined plate.
8. Repeat with remaining steaks, adding a bit more oil if needed and letting it heat up again.
Food Safety Note: Always use a clean instant-read thermometer and avoid cross-contamination. Don’t reuse plates or utensils that touched raw meat unless they’ve been washed in hot, soapy water.

Step 6: Make the Creamy White Gravy

1. Turn the heat to medium.
2. Carefully pour off most of the oil, leaving about 3 tablespoons of drippings and any browned bits in the pan.
3. Sprinkle in 3 tablespoons flour. Whisk and cook for 1–2 minutes, until the flour looks smooth and slightly golden. This cooks out the raw flour taste.
4. Slowly pour in 2 cups of milk while whisking constantly to avoid lumps.
5. Continue to cook, whisking often, until the gravy thickens to your liking, about 4–6 minutes.
6. If it gets too thick, whisk in more milk, a little at a time.
7. Season with salt, black pepper, and optional garlic powder. Taste and adjust—this step is key to restaurant-style flavor. The gravy should be smooth, creamy, and spoon-coating, with a gentle peppery kick.

Step 7: Serve

1. Place a steak on each plate.
2. Spoon warm gravy over the top.
3. Add mashed potatoes and your favorite vegetable or biscuits to complete the Bob Evans–style country dinner experience.

Approximate Nutrition per Serving

These numbers are estimates and will vary based on exact ingredients and portion sizes. Per serving (1 steak with gravy, not including sides):
  • Calories: ~600–700
  • Protein: ~35–40 g
  • Carbohydrates: ~40–45 g
  • Fat: ~30–35 g
  • Fiber: ~1–2 g
  • Sodium: ~900–1100 mg
If you’re tracking macros closely, you can plug your exact brands and amounts into a nutrition calculator for more precise values.

Time-Saving & Easier Home Cook Shortcuts

Sometimes you want all the comfort with a little less effort. Here are a few shortcuts and alternate cooking methods that still give you that country-fried steak with gravy feel:

Air Fryer Country-Fried Steak

1. Follow the same steps for coating the steaks.
2. Lightly spray both sides of the coated steaks with cooking spray.
3. Preheat air fryer to 375°F.
4. Arrange steaks in a single layer (work in batches if needed).
5. Cook 8–10 minutes, flipping halfway through, until golden and the internal temp reaches at least 145°F.
6. Make the gravy on the stove using butter instead of pan drippings (3 tbsp butter + 3 tbsp flour + milk).

Oven “Baked-Fried” Version

1. Place coated steaks on a parchment-lined baking sheet.
2. Generously spray or lightly drizzle both sides with oil.
3. Bake at 400°F for 15–20 minutes, flipping once, until browned and cooked through.
4. Use butter or a small amount of oil to make the gravy in a saucepan.

Even Simpler Weeknight Hack

  • Use seasoned cube steak from the meat counter if available.
  • Use store-bought country gravy mix in a pinch—doctor it up with extra black pepper and a splash of cream.
  • Serve over instant mashed potatoes when you’re really short on time—add butter and a bit of sour cream to improve texture and flavor.

Allergy-Friendly & Special Diet Swaps

This classic dish is not naturally diet-friendly, but you can still make adjustments to fit different needs.

Gluten-Free Country-Fried Steak

  • Use a gluten-free all-purpose flour blend in place of regular flour.
  • Confirm cornstarch and spices are certified gluten-free.
  • For gravy, use the same gluten-free flour blend instead of wheat flour.

Dairy-Free Option

  • Use unsweetened almond milk, oat milk, or soy milk for the buttermilk mixture and for the gravy.
  • For a buttermilk substitute, mix dairy-free milk with 1 teaspoon vinegar.
  • Use oil instead of butter for the gravy if you don’t have pan drippings.

Paleo-ish / Low(er) Carb Adaptation

This won’t be traditional, but you can get similar flavors:

Egg-Free Coating

  • Skip the eggs and use a slurry of 1 tablespoon cornstarch mixed with 2–3 tablespoons water or milk to help the flour stick.
Always double-check labels if cooking for someone with a serious allergy.

How to Store & Reheat Leftovers

Storing:
  • Refrigerate cooked steaks in an airtight container for up to 3–4 days.
  • Store gravy separately in a sealed container for up to 3–4 days.
Reheating Steaks:
  • Oven or toaster oven: 375°F for about 10–12 minutes, until heated through and crisp.
  • Air fryer: 350°F for 5–7 minutes.
Reheating Gravy:
  • Warm in a saucepan over low heat, whisking in a splash of milk if it has thickened too much.

Let’s Talk: Did You Try This Copycat Bob Evans Recipe?

I’d love to hear how this copycat Bob Evans country-fried steak with creamy white gravy turns out in your kitchen. Did you serve it with mashed potatoes, biscuits, or maybe on top of a fluffy buttermilk biscuit for breakfast?
  • Did you air fry it or pan-fry it?
  • Did you try a gluten-free or dairy-free version?
Please share your tweaks, tips, and questions in the comments. Your ideas help other home cooks feel confident trying this recipe too. And if you enjoyed it, don’t forget to share this recipe with friends or family who love Bob Evans and classic comfort food.

Important Disclaimers

This recipe is a homemade “copycat” created for educational and entertainment purposes. It is not the official Bob Evans recipe, and no knowledge of or access to any proprietary or secret restaurant recipes is claimed or implied. All trademarks, including “Bob Evans,” are property of their respective owners and are used here for descriptive purposes only.

Simply Copycat Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. This means that if you click on certain links and make a purchase, we may earn a small commission at no extra cost to you.
Location: Georgetown, IN, USA

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