Steak with mushroom sauce is a classic, steakhouse-style dinner made with pan-seared sirloin steaks and a rich, creamy mushroom sauce.Using simple ingredients and straightforward steps, this dish delivers deep flavor without requiring complicated techniques or a long cook time.
A Quick Look at the Recipe
✅ Recipe Name: Steak with Mushroom Sauce
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~470 per serving (estimated)
🥣 Main Ingredients: Sirloin steaks, mushrooms, onion, beef broth, sour cream
📖 Dietary Info: Gluten-free
👌 Difficulty: Easy - pan-sear, simmer, serve
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The steaks are seasoned and seared until nicely browned, then rested while a savory mushroom sauce comes together with onions, beef broth, and sour cream. Spoon the sauce over the steaks just before serving for an easy, comforting meal that works well for weeknight dinners or casual entertaining.
If you enjoy simple skillet dinners like this, you may also like our Creamy Lemon Chicken, Honey Garlic Shrimp, or Caprese Chicken Skillet that come together easily and feel special without a lot of extra work.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Steak with Mushroom Sauce:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Steak with Mushroom Sauce:
- Recipe Notes & Tips:
- How to Store:
- Steak with Mushroom Sauce FAQs:
- More Easy Dinner Recipes You'll Love
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- Steak with Mushroom Sauce
Why You'll Love This Steak with Mushroom Sauce:
Restaurant-style at home: Pan-seared sirloin steaks paired with a creamy mushroom sauce deliver classic steakhouse flavor without the cost.
One-pan method: The sauce is made right in the same skillet as the steaks, which builds flavor and keeps cleanup simple.
Rich but balanced: Sour cream adds creaminess with a slight tang that keeps the sauce from feeling heavy.
Quick to make: Ready in about 30 minutes, making it a great option for weeknight dinners.
Versatile: Works well with a variety of sides, from vegetables to potatoes.
Key Ingredients:
- 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.
- mushrooms. Cremini or white button mushrooms both work, slice evenly so they cook uniformly.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cut of steak: Ribeye, New York strip, or flank steak can be used in place of sirloin. Adjust cooking time based on thickness.
- Swap the mushrooms: Cremini or baby bella mushrooms work well if you prefer a deeper, earthier flavor.
- Make it dairy-free: Replace the sour cream with a dairy-free sour cream alternative or full-fat coconut cream.
- Add fresh herbs: Stir in fresh thyme or parsley at the end for extra flavor.
- Make it extra saucy: Add a splash of additional beef broth if you prefer a looser sauce.
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: Resting the steaks for a few minutes after cooking helps the juices redistribute, keeping the meat tender and flavorful.
- Don't overcrowd the pan: Cooking the steaks in a hot, uncrowded skillet helps them sear properly and develop a golden crust.
- Brown the mushrooms well: Allow the mushrooms to cook without stirring too often so they can release moisture and brown for deeper flavor.
- Lower the heat before adding sour cream: Reducing the heat helps prevent the sauce from curdling and keeps it smooth and creamy.
- Serving Suggestions: Serve this steak with mushroom sauce alongside sides like our Garlic Herb Mashed Potatoes or Balsamic Green Beans for a balanced, weeknight-friendly meal.
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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.
Steak with Mushroom Sauce FAQs:
Sirloin steak works very well for steak with mushroom sauce because it's flavorful, tender when cooked properly, and cooks quickly. Ribeye or New York strip can also be used if you prefer a richer cut.
Button mushrooms, cremini mushrooms, or baby bella mushrooms are all great choices for steak with mushroom sauce. They brown well and provide a rich, savory flavor.
Steak with mushroom sauce is best served fresh, but the mushroom sauce can be made ahead and reheated gently. Cook the steak just before serving for the best texture and flavor.
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Steak with Mushroom Sauce
Ingredients
- 4 sirloin steaks, 4-6oz each
- 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.
Nutrition
Notes
- Let the steaks rest: Resting the steaks for a few minutes after cooking helps the juices redistribute, keeping the meat tender and flavorful.
- Don't overcrowd the pan: Cooking the steaks in a hot, uncrowded skillet helps them sear properly and develop a golden crust.
- Brown the mushrooms well: Allow the mushrooms to cook without stirring too often so they can release moisture and brown for deeper flavor.
- Lower the heat before adding sour cream: Reducing the heat helps prevent the sauce from curdling and keeps it smooth and creamy.
- Serving Suggestions: Serve this steak with mushroom sauce alongside sides like our Garlic Herb Mashed Potatoes or Balsamic Green Beans for a balanced, weeknight-friendly meal.
Kae says
The best steak sauce I've ever had