Best One Pan Steak And Mushrooms Recipes

ONE PAN STEAK AND MUSHROOMS

One Pan Steak and Mushrooms image

This sounds like the easiest elegance possible! No marinating, no dirtying up multitudes of pots and pans, and very little chopping. Perfect. I found it on BHG.com.

Provided by CorriePDX

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 -1 1/4 lb boneless beef top sirloin steak, cut 1/2-inch thick
1/4 teaspoon garlic pepper seasoning
1 tablespoon margarine or 1 tablespoon butter
3/4 cup beef broth
1 tablespoon teriyaki sauce or 1 tablespoon Worcestershire sauce
1 small onion, cut into very thin wedges
1 3/4 cups sliced fresh mushrooms

Steps:

Cut steak into four serving-size pieces. Sprinkle with garlic pepper.
In a 10-inch skillet cook steaks in hot margarine or butter over medium heat for 8 to 10 minutes or to desired doneness (145 degrees F for medium doneness), turning once. Remove steaks from pan; cover and keep warm.
For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet. Cook and stir until bubbly, scraping brown bits from the bottom of the pan. Stir in onion wedges and sliced mushrooms.
Cook over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop.

Nutrition Facts : Calories 308.2, Fat 21.6, SaturatedFat 7.9, Cholesterol 76.2, Sodium 267.4, Carbohydrate 4.6, Fiber 0.7, Sugar 2.3, Protein 23.2

GARLIC BUTTER HERB STEAK AND MUSHROOMS

Garlic Butter Herb Steak and Mushrooms image

Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!

Provided by Alyssa Rivers

Time 25m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 tablespoon butter
6 ounce mushrooms (sliced)
3 garlic cloves (minced)
1 teaspoon thyme (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon oregano (chopped)
2 lean New York Steak strip steaks
salt and pepper
¼ cup softened butter
3 garlic cloves (minced)
1 teaspoon thyme (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon oregano (chopped)

Steps:

In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.

Nutrition Facts : Calories 413 kcal, Carbohydrate 4 g, Protein 25 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ONE-POT SWISS STEAK WITH MUSHROOMS

One-Pot Swiss Steak With Mushrooms image

This recipe will need some time to cook and develop the flavors, it's an easy recipe that is done all in one pot and even tastes better the next day! You can use diced tomatoes with juice in place of the stewed tomatoes but I have to say that the stewed tomatoes are better ;-) The water/cornstarch is only optional add in for a thicker sauce.

Provided by Kittencalrecipezazz

Categories Steak

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons oil
2 tablespoons butter
1 1/2-2 lbs sirloin tip steaks (3-4)
2 medium onions, chopped
2 stalks celery, diced
1 large green bell pepper, seeded and chopped
1 -2 teaspoon dried chili pepper flakes (optional) or 1 jalapeno pepper, seeded and chopped, to taste (optional)
3 -4 teaspoons dried oregano
1 -2 tablespoon fresh minced garlic
2 small bay leaves (or use 1 large)
3 cups sliced mushrooms
2 (16 ounce) cans stewed tomatoes, with juice
1 -2 tablespoon beef bouillon powder (optional)
1 -2 tablespoon Worcestershire sauce
salt and black pepper (to taste)
1 cup water, mixed with
2 tablespoons cornstarch (or use beef broth) (optional)

Steps:

Heat oil and butter in a large Dutch oven over medium heat.
Add in 2 steaks at a time and brown on each side, remove to a plate.
Continue with remaining steak/s and remove to a plate.
Add more oil into the pot if needed,.
Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.
Add in garlic and bay leaves and saute for 2 minutes.
Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat.
Add the browned steaks back to the pot.
Season with salt and black pepper to taste.
Reduce heat to medium-low and cook covered for about 1-1/2 hours.
If you wish to thicken the juice, remove the beef to a bowl or plate.
Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.