Steak & Mushroom Skillet
Steak & Mushroom Skillet is a quick, one pan dinner made with tender sliced steak, golden mushrooms, and a rich, savory pan sauce. It’s simple, hearty, and perfect served over rice, noodles, or mashed potatoes.
Servings: 4
Calories: 377kcal
Ingredients
- 1½ pounds sirloin steak ribeye, or strip steak, sliced against the grain into long strips, ¼-inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces mushrooms sliced
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth low sodium or no sodium added
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- parsley chopped, for serving
Instructions
- Season the steak with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in batches and sear for 2 to 3 minutes per side, just until browned. Remove to a plate. Do not overcook.
- Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the mushrooms and cook for 6 to 8 minutes, until they release their moisture and turn golden.
- Stir in the sliced onion and cook for 4 to 5 minutes until softened. Add 3 cloves of garlic and cook for 30 seconds until fragrant.
- Stir in 1 tablespoon of Worcestershire sauce and ½ cup of beef broth, scraping up all those browned bits. Simmer for 3 to 4 minutes until slightly reduced.
- Return the steak and any juices to the pan. Add 2 tablespoons of butter and 1 teaspoon of thyme. Toss everything together and cook for 2 to 3 minutes, just until the steak is warmed through and coated in sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- Slice the steak against the grain and keep it thin so it stays tender. This matters more than the cut itself.
- Cook the steak in batches if needed. Crowding the pan prevents browning and affects flavor.
- Let the mushrooms cook properly before stirring so they release moisture and turn golden.
- Use low sodium beef broth to control the salt level, especially since Worcestershire adds seasoning.
- Add the butter at the end so it melts into the sauce and gives it richness without greasiness.
- Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 6g | Protein: 41g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 795mg | Potassium: 989mg | Fiber: 1g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 4mg
