new recipe: One Pan Mushroom Steak Dinner (with All the Honest Tips You Need!)
Okay, Let’s Talk One Pan Mushroom Steak Dinner
Alright, so I’ve got to tell you how this One Pan Mushroom Steak Dinner became my midweek hero meal (and if you’ve got a family who thinks “medium rare” is a personality trait, you know what I mean). I remember the first time I tried making this, I used the fancy mushrooms I found at a farmer’s market. Ended up burning half of them (who knew they cook so fast?!), but honestly, the steak was so good nobody cared. Oh, and once, my brother tried to help and managed to flip the steak out of the pan entirely—straight onto the floor. Five second rule totally applied. Anyway, this is my go-to for those nights when I want something that looks impressive but absolutely isn’t a big faff, and the clean-up is practically nonexistent. If you love mushrooms and steak being best friends, well…you’re in the right kitchen.
Why You’ll Love This (Or at least, why I do!)
I make this when I just cannot be fussed with a pile of dishes—one pan, you guys, ONE PAN. My friends always ask for the “mushroom steak thing” when they visit (I think they just like the wine sauce, but who’s keeping track). My family goes a bit mad for this because it’s hearty and everyone can pick their favourite bits; I mean, who doesn’t sneak an extra mushroom or two? Oh, and don’t get me started on how forgiving it is—if you accidentally overcook something, just call it “caramelized.” (I’ve learned if you act confident, folks will believe it’s intentional.)
What You’ll Need (and What I Sometimes Swap)
- 2 steaks (ribeye, sirloin, or whatever’s on special—I’ve even used pork chops in a pinch, though it’s not quite the same)
- 250g mushrooms, sliced (button, cremini, or, as my Gran used to say, “the ones that won’t break the bank”)
- 2 tbsp butter (though I’ve used olive oil when the butter ran out, still worked fine)
- 3 garlic cloves, minced (or a spoonful of the pre-minced stuff if you’re feeling a bit lazy—no judgment)
- 1 small onion, thinly sliced
- Fresh thyme, a couple sprigs (dried works; I sometimes use rosemary, but thyme is my fave for this)
- Salt and pepper (my grandmother always insisted on Maldon, but honestly, any will do)
- About 1/2 cup beef stock (chicken stock’s okay if that’s all you have)
- A splash of red wine (optional, but really perks it up—if you drink it, it’s good for the pan)
How To Make It (More or Less)
- Take your steaks out of the fridge about 20 mins before you start. (Trust me, they cook better when they’re not fridge-cold.)
- Heat a big frying pan or skillet over medium-high heat. Add half the butter. Once it’s sizzling, throw in the steaks. Sear 2-3 mins per side for medium rare, or longer if you like it more done. I always poke it to check, though the pro method is to use a thermometer—up to you.
- Take the steaks out, rest them on a plate, cover loosely with foil. Don’t skip the resting, even if you’re starving (I sometimes do and regret it—juices everywhere).
- Drop the heat to medium, add the rest of the butter. Chuck in the onions and garlic. Stir, let them soften a bit (a couple mins), then add mushrooms and a generous pinch of salt and pepper. And don’t freak out when it looks like too many mushrooms—they shrink faster than a wool jumper in a hot wash.
- This is where I usually sneak a mushroom, just to check seasoning. Stir occasionally, let the mushrooms brown nicely—takes about 7 mins? Maybe less. If they look a bit dry, a splash more butter or a drizzle of oil never hurt anyone.
- Pour in the wine (if using) and let it sizzle for a minute, scraping up all the tasty bits stuck to the pan—this is the fun part, honestly. Then, add your stock and thyme. Let it bubble for another 2-3 mins so it gets saucy. (Don’t worry if it looks thin at first; it thickens up.)
- Put the steaks and any juices back in. Let them sit in the sauce for a minute or two to warm up.
- Serve straight from the pan (less washing up!)
Notes from a Serial Steak-Maker
- If your mushrooms go a bit soggy, it’s probably because the pan was crowded. Actually, I find it works better if you do them in two batches (even if that’s not strictly “one pan”, but I won’t tell).
- I once tried adding cream at the end—tasted okay, but honestly, it was too rich for me. Maybe that’s just my taste.
- Sometimes, I add a handful of spinach right at the end. Wilts down, looks pretty, makes you feel healthy.
Variations I’ve Toyed With
- Chicken breast instead of steak: Works, but needs less cooking time or it dries out. My cousin loved it though.
- Swapping wine for balsamic vinegar: Gave it a tangy kick—kids weren’t keen, but I liked it.
- Tried tofu once (I know, bold move)—honestly, it just soaked up the sauce but the texture was a bit odd. Wouldn’t rush to do it again, but hey, you might like it!
Do You Really Need Special Equipment?
A big frying pan or skillet is best, but I’ve done it in a roasting tin on the hob before when the pan was in the dishwasher. Just be careful if you’ve got one of those lightweight pans—they can scorch the mushrooms. And if you don’t have a lid, just use a baking tray to cover things up for a bit. It’s all good.
How To Store Leftovers (Not That There’ll Be Any)
Pop leftovers in an airtight container, fridge for up to 2 days; though honestly, in my house it never lasts more than a day! Reheat gently on the stove or in the microwave. I think the flavours get even better after a night in the fridge, but maybe that’s just me. Oh, but the steak will get more well done when reheated, so if that bothers you, maybe eat cold slices instead (great on toast, actually).
How I Like to Serve This (And a Family Tradition)
We usually eat this right out of the pan, family-style, with a big loaf of crusty bread for mopping up all the sauce. Sometimes I add a green salad on the side if I’m feeling virtuous, or—total comfort move—a scoop of mashed potatoes. My sister always insists on a splash of Worcestershire sauce over her portion, which is probably not traditional, but hey, to each their own.
If I Could Give You Just a Few Pro Tips…
- I once tried rushing the steak searing step and regretted it because the crust just wasn’t there. Give it time; you’ll be rewarded.
- Don’t salt the mushrooms too early, or they’ll just stew instead of crisping up a bit. (Learned that one the hard way—twice.)
- Let the pan get nice and hot before the steak goes in—it’ll stop it sticking and give you that lovely brown colour.
Questions I Actually Get Asked About This Dinner
- Can I use a different kind of protein? Yep! Chicken, pork, even those big portobello mushrooms if you want to skip meat entirely. Just adjust the cooking time (and maybe keep garlic handy, it covers a multitude of sins).
- Can I freeze this? You could, but the mushrooms go a bit spongy when defrosted, in my experience. Better fresh or next-day, honestly.
- Can I skip the wine? Absolutely – just use a splash more stock, or a bit of balsamic vinegar (though, on second thought, don’t overdo the vinegar, it’s strong stuff!).
- Which steak cut is best? I get this a lot. Whatever you can afford, really. Ribeye is lush; sirloin’s great too. Even an affordable cut like flat iron works if you slice it thin across the grain.
- Is there a vegetarian version? Sure thing! Portobello mushrooms (or a medley) make a great “steak”. Just keep an eye on texture.
- Where do you find good mushrooms? I like to check the local market (or just Tesco, let’s be honest). Here’s a handy mushroom guide if you’re curious!
- Best wine to use? Whatever you’re drinking! (Just avoid anything super sweet.) If you want a recommendation, I once read Jamie Oliver’s guide to cooking wines and found it genuinely helpful.
So there you have it, my one pan mushroom steak dinner. It’s not fancy, but it’s honest, and I think that counts for a lot. (By the way, if you’re looking for a side that’s a bit more effort, these mashed potatoes are ridiculously good.) Let me know if you try a new twist—I’m always up for a kitchen experiment, even if it means cleaning up a bit more.
Ingredients
- 4 beef sirloin steaks (about 6 oz each)
- 2 cups cremini mushrooms, sliced
- 1 large red onion, sliced
- 2 cups baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat oven to 425°F (220°C). Season the steaks with salt, black pepper, and half of the dried thyme.
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2In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the steaks for 2 minutes per side until browned. Remove steaks and set aside.
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3Add sliced mushrooms, red onion, baby potatoes, and garlic to the skillet. Season with remaining thyme, salt, and pepper. Toss to coat in the pan juices.
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4Nestle the steaks back into the skillet among the vegetables. Dot with butter.
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5Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the potatoes are tender and the steaks reach desired doneness.
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6Remove from oven, garnish with fresh parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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