Prep: 20 mins
| Cook: 25 mins
| Extra time: 20 mins, other
Smoke meat in smoker for 20 minutes.
Mix flour, Creole seasoning, and black pepper in a bowl or pie pan. Press the smoked steaks in the flour mixture. Shake off excess flour and set aside.
Heat the oil in skillet over medium-high heat. Fry the floured meat until brown and crispy. Remove meat and keep warm.
Melt the butter in the skillet used to fry the meat. Stir in the flour with a wire whisk, and cook about 30 seconds. Whisk in the milk until smooth. Bring the sauce to a simmer, then reduce heat and continue whisking occasionally for 10 minutes. Stir in the Parmesan cheese until melted.