Steak and Mushroom Skillet
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.
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.
Nutrition
Serving: 1/4th of recipeCalories: 423kcalCarbohydrates: 4gProtein: 38.9gFat: 28.7gCholesterol: 123.7mgSodium: 449mgFiber: 0.8gSugar: 1.6g
Tried this recipe?Let us know how it was!