You are going to LOVE this quick, one-pan Steak and Mushrooms Skillet! This easy high-protein, low-carb meal is the perfect easy keto dinner idea.
Steak and Mushrooms
Steak and mushrooms is an easy, delicious combination that can be as decadent or as healthy as you’d like! We love our convenient Steak and Mushroom Foil Packs so much, obviously we needed a one-pan version! In this easy recipe, amazing sauteed mushrooms are covered in a buttery sauce and paired with juicy beef tips are seared to perfection. It’s low in carbohydrates, high in protein making it a great keto dinner when you need to fill up. Grab your cast iron skillet and get this dinner on the table in 30 minutes!
Ingredients for Steak and Mushroom Skillet
Here’s a quick overview of what you’ll need for this recipe. You can find exact measurements in the printable recipe card at the bottom of the page.
- Ribeye or Sirloin – Ribeye steak will become beautifully tender, but it can be quite expensive! Sirloin is a less expensive option that still produces a wonderful texture. Cut into 1-inch cubes and let them come to room temperature before cooking.
- Mushrooms and Garlic – Either crimini (baby bella) or white button mushrooms will work well in this. They should be sliced evenly so that they all finish at the same time. Garlic should be minced (the store-bought jar of pre-minced works fine if it helps save you time).
- Unsalted butter and Worcestershire sauce – If you need to make it dairy-free, you can use olive oil instead, but you may want to use a little less since you’re not adding that buttery taste.
- Fresh herbs (rosemary and thyme), Salt, Black pepper – Flavor makers! If you need to use dried herbs instead, start with 1/3rd the amount and add to taste.
As far as tools go, you’ll need a large skillet and a stovetop or hot plate as well.
How to Make One-Pan Steak and Mushrooms
This easy keto dinner idea comes together within 30 minutes if you follow this simple step-by-step guide!
Brown steak cubes
Heat 2 tablespoons of the butter in a large skillet over medium heat. Add the steak cubes in an even layer and heat for about 2-3 minutes. Season with salt and pepper. Flip the steak pieces over and cook an additional 1-2 minutes. Transfer the steak to a plate and set aside.
Saute mushrooms and garlic
Add 2 more tbsp of butter to the skillet. Once heated, add the garlic and saute for about 30 seconds. Add the mushrooms to the skillet, toss to combine. Cook over medium heat, stirring occasionally, for about 4-5 minutes or until the mushrooms are softened and browned.
Add sauce
Add the steak back to the skillet along with the Worcestershire sauce, the remaining tablespoon butter, fresh thyme and rosemary. Toss and continue to cook for another minute just to make sure the steak is cooked through (internal temperature for medium rare beef: 130-135) and covered with the sauce. Serve!
What to Serve with Steak and Mushroom Skillet
This can be a great low-carb meal on its own, garnished with additional herbs, maybe red pepper flakes, or crumbled blue cheese if you’d like. If you’d like to bulk up the meal, this would be perfect with mashed cauliflower or cauliflower risotto. These keto dinner rolls or these cheddar garlic keto biscuits are great if you’re missing a bread side. A keto salad bowl with a simple arugula salad would be perfect! Want to make it even more decadent? Add this creamy mushroom sauce!
More keto sides
- Cheesy Cauliflower Casserole
- Crispy Keto Fries
- Keto Three-Cheese Biscuits
- Cheesy Zucchini Breadsticks
- Keto Garlic Bread Chaffles
Storage Instructions
Any leftovers should cool to room temperature, then store them in an airtight container in the refrigerator. These should last up to 3-4 days as long as they stay chilled.
Can you freeze cooked steak and sauteed mushrooms?
Yes, this recipe can easily be frozen and enjoyed later! First, allow the meal to completely cool–Closing it up while it’s still warm can lead to freezer burn. Once cooled, place in a freezer-safe container (I prefer bags so they freeze flat & with less room for air). Freeze up to 3 months, but the sooner it’s eaten, the better the textures will be. Remember to thaw the frozen meal overnight in the fridge before reheating!
How to reheat steak without overcooking it
The flavors in this dish are AMAZING the next day, but the trick is reheating your leftovers correctly! Here are some of the best reheating tips to avoid mushy mushrooms or dry steak:
- Oven – Preheat oven to 350 degrees F. Spread the beef and mushrooms in a sheet pan, then sprinkle about a tablespoon of water over the leftovers. Tightly cover with foil, then reheat in the oven 5-10 minutes. Remove the foil in the final 1-2 minutes, allowing some of the edges to crisp up a bit.
- Skillet – Heat a skillet to medium-low, then add in your leftovers + about 1 tablespoon of water. Allow the steak and veggies to warm up about 4-8 minutes, stirring and turning occasionally to make sure no piece overcooks.
- Microwave – Place one serving of the steak & mushrooms in a microwave-safe bowl with 1-2 teaspoons of water. Microwave at 50% in just 40-second increments, then stir/flip the steak between each blast. You could place a damp paper towel over it as well if you’re concerned about the moisture.
If you want to skip all of this, just toss your leftovers over a salad and enjoy it cold! Or cook up some scrambled eggs, then throw your leftovers in at the last minute and let it all sit for a minute. Your eggs will reheat your steak and mushrooms AND you get an amazing protein-packed breakfast!
If you love this easy skillet recipe, you are going to LOVE these one-pan dinners!
- Steak and Shrimp Skillet – This is a quick 20-minute dinner that’s full of healthy veggies like asparagus, red onion, zucchini, and peppers!
- BBQ Chicken and Smoked Sausage Skillet – Green beans, cauliflower, and bell peppers are the perfect veggies in this flavor-packed dinner!
- Italian Sausage and Kale Skillet – This meal is full of bell peppers, garlic, onions, tomatoes, and (of course) kale! All those veggies are balanced with a juicy Italian sausage that cooks quickly.
- Cajun Shrimp and Sausage Skillet – No worries about a bland meal here; this recipe is SUPER flavorful! It’s a great mix of textures and flavors.
- Blackened Chicken and Brussels Sprouts – Yum! This one is so incredibly easy, and the spicy, garlicky sauce is the perfect coating for each piece!
Beef and Mushroom Recipe FAQ
I prefer a ribeye for this because it’s incredibly tender, and the marbling usually means you get a beautifully rich flavor (perfect for the buttery sauce and herby mushrooms). Sirloin or even flank steak are also great optionsu002du002dSirloin will be a bit more tender than flank. New York Strip will have a chewier texture. Filet mignon can be more tender, but it won’t be as flavorful.
Not everyone prefers their steak cooked the same way! The cook time provided is for medium-rare, but you can cook a little more or less depending on your preference. The easiest way to know when the beef is ready is to use a meat thermometer. Rare: 120-130; Medium rare: 130-135; Medium: 135-145; Medium well: 145-155; Well: 155+
Steak and Mushroom Skillet
Ingredients
- 5 tbsp unsalted butter divided
- 1 ½ lbs sirloin or ribeye steak cut into 1-inch cubes, room temperature
- ½ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic minced
- 8 oz fresh mushrooms sliced
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped fresh rosemary
- 2 tsp fresh thyme leaves
Instructions
- Heat 2 tbsp of the butter in a large skillet over medium heat. Add the cubed steak in an even layer and heat for about 2-3 minutes. Season with salt and pepper. Flip the steak pieces over and cook an additional 1-2 minutes. Transfer the steak to a plate and set aside.
- Add 2 more tbsp of butter to the skillet. Once heated, add the garlic and saute for about 30 seconds.
- Add the mushrooms to the skillet, toss to combine. Cook over medium heat, stirring occasionally, for about 4-5 minutes or until the mushrooms are softened and browned.
- Add the steak back to the skillet along with the Worcestershire sauce, 1 tbsp remaining butter, rosemary, and thyme. Toss and continue to cook for another minute. Serve!
Notes
- Leftovers keep well in the fridge for up to 3 days. They also taste really good mixed with eggs or in an omelet.
- Ribeye steak turns out much more tender than sirloin, but it is expensive so either steak cut can be used!
- Starting with room temperature steaks is also a great way to make them more tender when cooked.
