Steak with Mushroom Cream Sauce is a delicious low-carb & keto-friendly meal that can be on your dinner table in less than 30 minutes! A tender, juicy steak is seared to perfection and then finished with sliced mushrooms in a savory creamy sauce. This meal is so impressive, that no one will guess how easy it is to make!
Juicy and succulent Steak with Mushroom Cream Sauce is such a wonderful meal for any occasion. A steak dinner is always such a treat, whether it’s for Father’s Day, a birthday or another special celebration. And this steak dish is sure to be highly requested, and one that your family will ask for again and again!
The combination of melt-in-your-mouth steak with a rich, creamy and hearty sauce truly is something special! As an added plus, this dish comes together quickly and is so easy to make. It also requires very little cleanup, since everything is cooked in one pan. Since this recipe is so quick to make, you’ll want to pair it with these instant pot mashed potatoes for a meal that will get rave reviews.
Ingredients needed
This steak with mushroom cream sauce recipe uses simple ingredients, yet comes together with incredible flavor! Here’s everything you’ll need:
- Steak: You’ll need 4 steaks for this recipe. You can use New York Strip, Ribeye, or Top Sirloin Steaks.
- Kosher salt and fresh ground black pepper: To season the steak.
- Oil: Use your choice of oil to sear the steak.
For the Mushroom Sauce
- Mushrooms: Use baby portobello or cremini mushrooms to make the sauce nice and hearty with great flavor.
- Garlic: A must for depth of flavor in the sauce.
- Butter: Adds richness while cooking down the mushrooms.
- Heavy cream: The base of the rich and luxurious sauce.
- Chicken broth: Gives the cream sauce the perfect consistency.
- Worcestershire sauce: For extra savoriness.
- Seasoning: The only seasoning needed to enhance the delicious taste of the cream sauce is salt and fresh ground black pepper.
How to make this recipe
This is a crowd-pleasing dinner that comes together in no time at all! It’s perfect for busy weekdays when you’re craving something hearty, or when you need a special meal that everyone will love. Here’s how to make it:
- Prep steaks: Pat steaks dry and season with salt and pepper or steak seasoning.
- Cook the steaks: Heat a large heavy-duty pan over high heat until smoking hot. Add 1 Tablespoon of oil. Add the steaks to the hot skillet and cook until browned and cooked to the desired doneness, about 3 to 4 minutes per side for medium. Remove from pan, cover with foil and set aside.
- Make the mushroom cream sauce: To the same skillet, add mushrooms, garlic, and butter. Cook for 2-3 minutes or until the mushrooms are browned and begin to soften. Stir in the heavy cream and chicken broth, simmer for 2-3 minutes or until sauce begins to thicken. Stir in Worcestershire sauce and season with salt and pepper, to taste.
- Serve: Add the steaks back into the sauce or serve the steak with the sauce on the side. Garnish with chopped parsley, thyme, or parmesan cheese if desired.
Expert Tips
- Choosing a steak: We recommend buying a steak with a lot of marbling. This will ensure that it turns out soft and tender after being cooked.
- Start with room temperature meat: Take the steak out of the fridge about 1 hour before cooking. Allowing the steak to come to room temperature will yield a more juicy, tender steak.
- To serve: Serve alongside warm mashed potatoes, with steamed or grilled veggies, rice, or a salad.
Frequently asked questions
What mushroom is best for steak?
Cremini mushrooms, also known as baby bellas, or baby portobello mushrooms are a delicious pairing alongside steak. White button mushrooms and shiitake mushrooms are also great options.
What is mushroom cream sauce made of?
A mushroom cream sauce is typically made with mushrooms, garlic, broth, and cream. Some recipes also include onion or shallot, and flour or cornstarch as a thickener.
How do you tell if your steak is done?
The most precise way to tell if your steak is done cooking is to use an instant-read thermometer. For a rare steak, remove it at 120-125°F. For a medium-rare steak, remove it at 125-130°F. For a medium steak, remove it at 130-135°F.
Storage recommendations
Let any leftovers cool completely. Then, transfer steaks and cream sauce to an airtight container. It will keep in the fridge for 3-5 days. Reheat it either in a skillet with a little bit of oil or in the microwave.
More steak recipes
- Garlic Steak Bites
- Seared Steak with Garlic Butter
- Steak Tacos
- Sheet Pan Steak and Veggies
- Spinach Cheese Stuffed Steak Rolls
- Foil Pack Steak & Potatoes
- Pan Seared NY Strip
Steak with Mushroom Cream Sauce
Ingredients
- 4 (8 oz each) New York Strip, Ribeye, or Top Sirloin Steaks, at room temp
- Kosher salt and fresh ground black pepper
- 1 Tablespoon oil
For the Mushroom Sauce
- 8 ounces baby portobello or cremini mushrooms, sliced
- 2-3 cloves garlic, minced
- 2 Tablespoons butter
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Worcestershire sauce
- salt and fresh ground black pepper, to taste
Instructions
- Pat steaks dry and season with salt and pepper or steak seasoning.
- Heat a large heavy-duty pan over high heat until smoking hot. Add 1 Tablespoon of oil. Add the steaks to the hot skillet and cook until browned and cooked to the desired doneness, about 3 to 4 minutes per side for medium. Remove from pan, cover with foil and set aside.
- To the same skillet, add mushrooms, garlic, and butter. Cook for 2-3 minutes or until the mushrooms are browned and begin to soften. Stir in the heavy cream and chicken broth, simmer for 2-3 minutes or until sauce begins to thicken. Stir in Worcestershire sauce and season with salt and pepper, to taste.
- Add the steaks back into the sauce or serve the steak with the sauce on the side. Garnish with chopped parsley, thyme, or parmesan cheese if desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
