Steak with Mushroom Sauce
This Steak with Mushroom Sauce recipe is a simple steak dinner recipe that takes only 30 minutes to make. Enjoy a good steak topped with an easy mushroom sauce as part of a complete and filling dinner.
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A great steak recipe like this takes advantage of the richness of the steak, creating the sauce from the brown bits left over from searing. Adding in tender mushrooms and onions is an excellent way to use simple ingredients to provide tons of flavor as a rich mushroom sauce.
The mushroom gravy sauce doesn’t only taste great with the steak. The creamy sauce tastes great on whatever sides you choose to serve with this awesome recipe. This is one of our favorite recipes to serve with mashed potatoes, green beans, rice, or even a baked sweet potato. Drizzle some of the mushroom pan sauce on the side dishes!
With the simplicity of this dish, you don’t have to wait for a special occasion to make it. With it taking 30 minutes to make, you can whip this up even on a busy weeknight. Serve with an easy side like mashed potatoes and a simple side salad, this is a full, wholesome, hearty dinner.
Why You’ll Love This Recipe:
Juicy, Flavor-Packed Steak: Perfectly seared sirloin with a savory crust that’s restaurant-quality at home.
Rich, Creamy Mushroom Sauce: The combination of mushrooms, onions, broth, and sour cream creates a velvety sauce that’s full of flavor.
One-Skillet Simplicity: Everything cooks in one pan for easy cleanup and maximum flavor.
Quick Yet Elegant: Comes together in about 30 minutes, but feels special enough for date night or entertaining.
Versatile Pairings: Delicious over mashed potatoes, rice, or alongside roasted veggies.
Ingredients to Make Steak with Mushroom Sauce:
- sirloin steaks. A lean, tender cut that sears beautifully and cooks quickly. You can also use ribeye steaks, New York strip, or filet if preferred.
- steak seasoning. Use your favorite blend, or simply season with salt, pepper, and garlic powder.
- beef broth. Deglazes the pan and builds the base of the sauce—use low-sodium if preferred.
- onion. Adds mild sweetness and texture to the sauce as it softens during cooking.
- mushrooms. Cremini or white button mushrooms both work—slice evenly so they cook uniformly.
- sour cream. Creates a creamy, tangy finish to the mushroom sauce. For extra richness, you can substitute with heavy cream.
How to Make Steak with Mushroom Sauce:
- Rub both sides of the sirloin steaks with steak seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3–4 minutes per side, or until they reach your desired doneness. Remove from the skillet and let rest on a plate, loosely covered.
- Pour the beef broth into the skillet and scrape up any browned bits from the bottom.
- Add the minced onion and sliced mushrooms to the broth. Cook for 5–6 minutes, stirring occasionally, until the liquid reduces and the vegetables are softened and lightly golden.
- Reduce heat to low. Stir in the sour cream until smooth and heated through.
- Spoon the mushroom sauce over the steaks and serve immediately.
Recipe Notes & Tips:
- Let the steaks rest: After searing, let the steaks rest while you make the sauce. This keeps them juicy when sliced.
- Scrape up the browned bits: When you add the beef broth, use a wooden spoon to loosen all those flavorful bits from the pan—they’re key to a rich sauce.
- Cook the sauce gently: Once you add the sour cream, keep the heat low. Boiling can cause the sauce to separate.
- Slice steaks against the grain: If you choose to slice before serving, cut against the grain for the most tender bites.
- Customize the mushrooms: Try a mix of cremini, shiitake, or portobello for more depth of flavor.
- Pairing tip: Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
Serving Suggestions:
- Arugula Fig Salad
- Green Bean Smashed Potatoes
- Parmesan Roasted Brussels Sprouts
- Italian Chopped Salad
- Stuffed Acorn Squash
- Pesto Zucchini Noodles
How to Store:
Refrigerate: Store leftover steak and mushroom sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently: Warm in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed. Avoid high heat to prevent the sauce from curdling.
Not freezer-friendly: The sour cream in the sauce may separate when thawed, so freezing is not recommended.
FAQs:
Yes! Ribeye, New York strip, filet mignon, or even flank steak work well. Just adjust cook time based on thickness.
Absolutely! Fresh parsley, rosemary, or thyme pair beautifully with the mushroom sauce.
Crème fraîche, plain Greek yogurt, or heavy cream all work. Keep the heat low to prevent curdling.
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Steak with Mushroom Sauce
Ingredients
- 4 sirloin steaks, 4-6oz each
- 16-20 ounces steak
- 2 tablespoons steak seasoning
- 2 tablespoons olive oil
- ½ cup beef broth
- 1 cup onion, minced
- 1 cup mushrooms, sliced
- ½ cup sour cream
Instructions
- Rub both sides of the sirloin steaks with steak seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3–4 minutes per side, or until they reach your desired doneness. Remove from the skillet and let rest on a plate, loosely covered.
- Pour the beef broth into the skillet and scrape up any browned bits from the bottom.
- Add the minced onion and sliced mushrooms to the broth. Cook for 5–6 minutes, stirring occasionally, until the liquid reduces and the vegetables are softened and lightly golden.
- Reduce heat to low. Stir in the sour cream until smooth and heated through.
- Spoon the mushroom sauce over the steaks and serve immediately.
Notes
- Let the steaks rest: After searing, let the steaks rest while you make the sauce. This keeps them juicy when sliced.
- Scrape up the browned bits: When you add the beef broth, use a wooden spoon to loosen all those flavorful bits from the pan—they’re key to a rich sauce.
- Cook the sauce gently: Once you add the sour cream, keep the heat low. Boiling can cause the sauce to separate.
- Slice steaks against the grain: If you choose to slice before serving, cut against the grain for the most tender bites.
- Customize the mushrooms: Try a mix of cremini, shiitake, or portobello for more depth of flavor.
- Pairing tip: Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 380
Total Fat: 26g
Saturated Fat: 9g
Cholesterol: 105mg
Sodium: 600mg
Total Carbohydrates: 7g
Dietary Fiber: 1g
Sugars: 3g
Protein: 30g
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