Juicy, savory, and oh so perfect, this Creamy Mushroom Steak tastes like a delicacy, but it’s one of the easiest recipes you’ll ever make. Follow my recipe and you’ll be a steak-cooking pro!
What Is Creamy Mushroom Steak?
I going to start by saying I love creamy recipes of all kinds. But this Creamy Mushroom Steak recipe is by far my most favorite recipe. It’s so simple and made with very few affordable ingredients.
This creamy mushroom steak is a simple seared steak with a creamy mushroom sauce. It’s all made in a cast-iron skillet, so it’s a simple recipe with easy cleanup.
Why We Love Creamy Mushroom Steak
The reason I love this recipe so much is that it’s the first actual steak recipe I learned when I started cooking.
When I had my first baby a couple of weeks before Valentine’s Day and I wasn’t ready to go out and leave him behind just to go out for dinner. So, I made this recipe for our date night at home on Valentine’s day. It couldn’t be any more perfect and since then, this has been a must recipe to have at our home.
Even my older son grew very fond of this recipe ever since he tried it. It’s like the only time he actually eats mushrooms and he loves the rich flavor of the creamy sauce. He also loves steaks and all kinds of red meat. Just like his mama of course.
What To Serve With Creamy Mushroom Steak
I always pair this recipe with baked parmesan potato wedges. All the ingredients can be found at your local Walmart. If you have been following my blog and Instagram posts, you already know I love shopping at my local Walmart. Mostly because I love doing my one-stop shopping and because I can always find high-quality produce and meat at a much affordable price.
How to Make Creamy Mushroom Steak
With just a few ingredients, this classic recipe can be at your table in no time. Plus, prepping for this recipe takes just a few minutes of your time. It’s literally just marinating the meat, slicing the mushrooms and mincing your garlic.
There are only a handful of whole ingredients.
Steak – Angus N.Y. Strip is the best cut, but you can use any steak for this recipe.
Butter – Use salted butter. If you use unsalted, add more butter to the steaks.
Garlic – I used both fresh garlic and garlic powder.
Heavy Whipping Cream – If you don’t have heavy whipping cream, you can use half and half or even full-fat coconut milk.
Salt and Pepper – I love coarse sea salt and fresh ground black pepper. It has the most flavor.
Extra Virgin Olive Oil – You can also use avocado oil or vegetable oil instead.
Mushrooms – I used baby bella mushrooms. Any type of mushrooms works perfectly. Try shitake mushrooms for a sweeter flavor.
Rosemary – This is optional, but the fresh rosemary stems add flavor to the while sauteing the steak.
After I shopped for all my ingredients I started by marinating my steaks with some fresh ground Sam’s Choice Black Pepper and salt.
I then pan-seared the Angus N.Y. Strip Steaks until they were medium-well done. You can add some fresh herbs like rosemary and thyme. I had some fresh plants that I had grabbed from Walmart at the beginning of the spring so I just used those.
They really save you so much money because sometimes all you need it one or two stems and end up tossing the rest. The fresh plants are always handy and you can just grab as much as you need for your recipes over time.
I also added some fresh garlic cloves with the herbs along with the great value butter I used to pan sear them and add some extra flavors to the steaks. I grabbed the regular cut Angus N.Y Steaks for this recipe from the meat section at Walmart. You can find thick-cut as well. But I prefer the thinner cut for this recipe.
Next, I placed the steaks on to the creamy mushroom sauce I prepared. I usually take the steaks out of the pan after I prepare them halfway and let them rest until I get the creamy mushroom sauce made. I added just about 1 tablespoon of extra virgin olive oil in the same pan to sauté the mushrooms. I then transferred the steaks back on to the pan.
You then cook the steak and the mushroom sauce together until the steaks absorb the creamy sauce and cook until the desired level. I usually like mine just about well, but not completely well done to keep the steaks juicy and tender. You can top with some fresh herbs for garnishing purposes before you serve. It’s not required.
As always, I serve The Creamy Mushroom Steak recipe with baked parmesan potato wedges. I don’t add much to the potatoes other than salt, olive oil, very light black pepper and grated parmesan cheese.
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Other Steak Recipes
- How to Grill NY Strip Steak with Herbs
- Simple Pepper Steak Recipe with Pineapple
- Steak and Veggie Rollups
Creamy Mushroom Steak
- 1 Pack of Angus N.Y Strip Steak Pack of 3 (about 2.5 lbs)
- ½ stick Great Value Salted Butter ¼ cup
- 1 tbsp. Garlic minced
- 2 tsp Great Value Organic Garlic Powder
- 2 cups Great Value Heavy Whipping Cream
- 1 ½ tsp salt
- 1 tbsp Sam's Choice Black Pepper fresh ground
- 1 tbsp Great Value Extra Virgin Olive oil
- 8 oz Baby Bella Mushrooms Sliced
- Garlic cloves and fresh rosemary stems to add flavor while sautéing the steak
- Fresh ground black pepper and salt to marinate the meat other than the listed ingredients above. Amount is based on your preference for this part
- Marinate steak with fresh ground black pepper and salt.
- Heat cast iron skillet on high heat and then add the butter, herbs and steak to cook until the steaks are cooked half through.
- Set aside and cover with aluminum foil.
- In the same pan, add 1 tbsp of olive oil and sauté the fresh garlic for about 30 seconds. Then add in the mushrooms and continue sautéing them together until the mushrooms are tender.
- Add in the heavy whipping cream, ground black pepper, garlic powder, salt and cook together until the sauce is almost thickened up. Taste for salt preferences at this point.
- Add in the steaks and cook everything together on medium low heat until the steaks are well done.
- Remove from heat and top with fresh herbs if you prefer to use any. Serve with steak fries or baked potato wedges.