Go Back

Steak & Creamy Mushroom Plate

A comforting dish featuring tender steak complemented by a rich, velvety mushroom sauce, perfect for family gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Steak and Sauce
  • 1 lb ribeye or sirloin steak Look for bright red color and marbling for better tenderness.
  • 1 cup mushrooms, sliced
  • 1/2 cup heavy cream Can substitute with coconut milk for a dairy-free version.
  • 1 clove garlic, minced
  • 1 tbsp butter
  • Olive oil for rubbing the steak
  • to taste salt & black pepper Be cautious not to use too much salt.
  • to taste paprika
  • to taste Italian seasoning
For the Potato Wedges and Salad
  • 1 cup potato wedges Frozen potato wedges can be used for convenience.
  • 1 cup lettuce For the salad.
  • 1/2 cup cucumber, sliced
  • 1 medium tomato, chopped
  • 1/4 medium onion, sliced

Method
 

Preparation
  1. Rub the steak with olive oil, salt, black pepper, paprika, and Italian seasoning.
  2. Combine the lettuce, cucumber, tomato, and onion in a bowl. Drizzle with olive oil and toss lightly.
Cooking
  1. Cook the potato wedges in the oven or air fryer for 20-25 minutes until crispy and golden, flipping halfway through.
  2. In a skillet over medium heat, melt the butter, then sauté the mushrooms and minced garlic until tender and fragrant.
  3. Add the heavy cream to the skillet, stirring until it thickens slightly, about 5 minutes.
Assembly
  1. Plate the steak next to crispy potato wedges and salad.
  2. Generously spoon the creamy mushroom sauce over the steak.

Notes

For a delightful meal, pair with a robust red wine like Cabernet Sauvignon and consider adding garlic bread on the side. For storage, the dish can be refrigerated for up to three days or frozen separately for up to three months.