Posts Tagged ‘steak’

Steak with Herb Sautéed Mushrooms

Steak and mushrooms go hand in hand in my opinion, personally I don’t have one without the other. It’s very easy to make a delicious steakhouse steak with a side of sauteed mushrooms at home for a fraction of the cost of what you’d spend at a restaurant.

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes


3 tablespoons herb butter
6 ounces button mushrooms – whole
2 tablespoons unsalted butter
2 fillets
kosher salt/black pepper


Melt herb butter in a small-medium saute pan. Add mushrooms. Cook until mushrooms have softened. Stirring as necessary. WHILE mushrooms are cooking, melt butter in cast iron skillet. Season fillets with salt and pepper. Cook fillets over medium heat until seared on both sides.

Continue cooking until the internal temperature reaches 145 for medium.

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. Evenly distribute sauteed mushrooms over fillets.

Mushroom Cheesesteak Stir Fry

Kristen Doyle of Dine and Dish turns a sandwich staple into a stir fry meal perfect for a transition into fall comfort.


2 tablespoons vegetable oil
1 Vidalia Onion, thinly sliced
1 Green Bell Pepper, thinly sliced
1 garlic clove, minced
2 cups fresh mushrooms, sliced
1 pound sirloin steak, thinly sliced
1/4 teaspoon season salt
4 ounces cream cheese
8 ounces Provolone cheese
1/4 cup milk
3 cups brown rice, cooked


  1. Heat oil in a large skillet or wok over medium heat. Add onion, bell pepper, garlic, and mushrooms. Stir fry for 3 minutes, or until vegetables become tender.
  2. Add sirloin steak to the skillet, sprinkle with season salt and cook for 3-5 minutes, or until cooked to desired doneness.
  3. In a separate saucepan, add cream cheese, provolone cheese and milk. Cook over medium heat, stirring continuously until heated through, melted and smooth.
  4. Place individual servings of brown rice on each plate. Top with steak and vegetable mixture. Spoon warm cheese sauce over steak and vegetable mixture. Serve hot.

Mushroom Steak Fajitas (Foodservice portion)

Spice it up while keeping your family’s plate balanced with this steak and mushrooms MyPlate recipe.

Yield: 24 servings

Serving size: 2 fajitas


  • 4 1/2 pounds (3/4-inch thick) sirloin or other boneless steak
  • 6 tablespoons no-salt fiesta lime seasoning (like Mrs. Dash), divided
  • 1 tablespoon olive oil
  • 3 1/2 pounds sliced cremini mushrooms (about 18 cups)
  • 6 medium green bell peppers, sliced into strips
  • 6 medium red bell peppers, sliced into strips
  • 6 medium yellow bell peppers or white onions, sliced into strips
  • 48 (6-inch) whole wheat tortillas
  • 6 medium tomatoes, diced
  • 2 pounds shredded iceberg lettuce (about 12 cups)
  • 1 ½ cups non-fat sour cream


1. Slice beef across the grain into ¼-inch strips. Place in a bowl with 3 Tbsp. fiesta lime seasoning; toss to coat.  Place mushrooms, peppers, and onion and remaining 4 Tbsp. fiesta lime seasoning in a large bowl; toss to coat.

2. Heat oil on hot flattop griddle or large sauté pan. Add beef strips. Cook about 5-6 minutes. Remove and keep warm in hotel pan. Cook vegetables on griddle until just tender, about 5-8 minutes.  Add to beef.

3. Serve 1/2 cup beef mixture topped with 1/4 cup lettuce and 1 1/2 teaspoons sour cream rolled into each tortilla.

Nutrition Facts:

Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g

Family portion

London Broil with Fresh Mushroom Salsa

Yield: 4


1 pound flank, round or shoulder steak
2 tablespoons olive oil
8 ounces white button mushrooms, sliced (about 3 cups)
3/4 cup diced onion
1 cup jarred chunky tomato salsa


Preheat broiler. Season steak with salt and pepper to taste. Place on a broiler rack; broil about 3-1/2 inches from heat until done as desired, about 4 to 5 minutes on each side for medium rare.

Meanwhile, in a large nonstick skillet heat oil over medium-high heat. Add mushrooms and onion; sauté until lightly browned and liquid evaporates, about 6 minutes. Stir in salsa; cook, mixing gently, until salsa is hot, about 15 seconds.

Carve steak diagonally across the grain in thin slices and serve with Fresh Mushroom Salsa Sauce.