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Quick, easy to make, and flavorful pan-seared steaks with a creamy mushroom garlic sauce!
Prep time: 5 minutes
Cooking time: about 20 minutes.
Serves 2 to 4 people
Lacto-Vegetarian Option Available
Need to make a quick yet delicious dinner? This pepper steak smothered in a creamy and flavorful mushroom sauce is perfect for a quick dinner after a long busy day!
I love making this when I am in need of a quick meal. It truly requires minimal effort to make and it never fails to please at dinner time. The best part? Most of the ingredients are found in your pantry or fridge already!
What is the flavor profile?
Savory, herbaceous, peppery, buttery, and creamy.
What ingredients will I need?
The small steak cut of your choice, course black pepper, sea salt, mushrooms, unsalted butter, cream, garlic, olive oil, and parsley.
What else will I need to make this dish?
A cast iron skillet or a large skillet, a cutting board, a knife, and measuring cups and spoons.
Can I make substitutions?
You can use regular table salt and black pepper instead of sea salt and coarse black pepper.
You can use salted butter instead of unsalted. Just dial back the amount of salt you use so the dish will not become salty.
You can use garlic paste instead of minced garlic cloves.
How can I make this dish vegetarian (Lacto-Vegetarian)?
Substitute the steak for Portobello mushrooms.
1 to 1.5 pounds of Sirloin Tip Thin steak or 2 large Portobello Mushrooms
1/2 cup of cream
4 tablespoons of unsalted butter
course black pepper
4 cloves of garlic (minced)
6 to 8 oz of white button mushrooms (sliced)
3 tablespoons of olive oil
1 tablespoon of fresh parsley (chopped)
Season steaks with salt and a generous amount of pepper. Do the same if using Portobello Mushrooms. Set aside.
Melt 1 tablespoon of butter in a skillet over medium heat and add 2 tablespoons of the oil.
Pan fry the steaks or Portobello Mushrooms, cooking them for about 2 minutes, flipping them once halfway or 6 minutes for the mushrooms.
Remove steaks or Portobello mushrooms from the skillet and set aside. Cover with aluminum foil to keep warm.
Add 3 tablespoons of butter, 2 tablespoons of oil, and the minced garlic to the skillet. Once the butter has melted, add the sliced white button mushrooms and a pinch of salt. Cook for about 10 minutes.
Slowly add the cream. Make sure you incorporate the cream into the butter and oil before adding more. Taste for salt and pepper and adjust as necessary.
Once you have added all the cream, return the stakes or Portobello Mushrooms to the skillet and baste them with the sauce. Cook for another 5 minutes.
Serve and garnish with fresh chopped parsley.
Printable PDF Recipe File below: