Skillet Sizzle Steaks with Mushroom Gravy
Skillet Sizzle Steaks with Mushroom Gravy is a hearty one-pan recipe that uses thin sizzle steaks and cooks on the stovetop in your favorite skillet.
Sizzle steaks are such an easy way for a hungry family to get a delicious beef meal on the dinner table.

Skillet Sizzle Steaks with Mushroom Gravy Recipe
This beef sizzle steak recipe is a quick and easy one-pan meal that is very budget-friendly.
It’s also one of our favorite beefy comfort foods.
Save this Recipe
Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!
We eat a lot of beef in my household.
And, yes, that absolutely has to do with the fact that we raise beef as part of our living here in NE Kansas.
Plus, I’ve got three sons and a husband, who are all carnivores.
And I swear, if I ever tried to put any meal before them that didn’t have meat in it, they would blow a gasket.
Even though this skillet meal has mushrooms in it, my guys do find it to be quite delish.
I LOVE the mushrooms in the gravy.
Ingredients for beef sizzle steak
- Thinly sliced steaks, such as sirloin tender steaks or New York strip steaks (or very thin slices of a chuck tender roast)
- Olive oil
- Onion
- Garlic
- Mushrooms
- Butter
- Flour
- Beef broth
- Worcestershire sauce
How to make sizzle steaks and mushroom gravy in a skillet


Season the steaks with salt and pepper, then place them into a gallon freezer bag, pressing out any air and sealing the bag tightly.


Use a meat mallet to pound the steaks out to about 1/2-inch thickness, feeling them through the bag with your opposite hand as you go to see where the meat needs more pounding.
Heat some oil in a skillet once the steaks are pounded to the desired thickness.
Add the steaks when the oil is hot, browning them off to caramelize on each side.
Make sure there’s some sizzle when those steaks hit that skillet!
Pat the steaks dry with paper towels; season to taste with salt and pepper.
Over medium-high heat, place a heavy-bottom skillet, adding a good drizzle of oil.
When the oil is hot, add the seasoned steaks.
Cook the steak for 2-3 minutes per side or to your preferred doneness, working in batches so the skillet isn’t overcrowded.
Remove the steaks to a platter and let rest for at least 5 minutes.


Add a drizzle of oil to the same skillet over medium heat.
Add the onions and mushrooms.
Saute for 2-3 minutes, just until they are softened, then add the garlic and cook for 30 seconds longer.
Add the butter to the mushrooms and onions in the skillet.
When the butter has melted, sprinkle the flour over them.


Cook the mushrooms and onions with the flour over medium heat for 1-2 minutes, stirring occasionally.
This is an important step since this is where the flour browns and this keeps the gravy from tasting “pasty.”
Remove the skillet from the heat; gradually add in the beef broth, stirring to combine.
Next, return the skillet to the burner, allowing the contents to simmer for 2-3 minutes, stirring occasionally until the gravy has thickened.
Add the Worcestershire sauce, then season the gravy to taste with salt and pepper.
Return the reserved steaks and any accumulated juices to the skillet, gently tucking them into the mushroom gravy.
Let the steaks simmer for a 3-4 minutes, until hot throughout.
To serve, place the steaks onto plates, then top with some of the mushroom gravy.
Garnish with fresh chopped parsley, as desired.

What are sizzle steaks
Sizzle steaks are any thinly sliced steaks (or even thinly sliced roast!) that are seared very quickly on each side at a high temperature.
Because the steak is very thin, it can literally be cooked in just a minute or two (tops!) on each side.
Can I make the gravy without adding the onions or mushrooms? My kids donโt like them.
You sure can. I’d just add some onion powder (1/2 tsp.) in place of the onions if you can.
There’s really not anything (to my knowledge and in my opinion) that can really be substituted for the mushrooms.
Adding a bit more Worcestershire sauce would be my best suggestion as a mushroom substitution.
Which tools are helpful for making one-pan sizzle steaks?
12-Inch Cast Iron Skillet โ A traditional cast iron skillet or an enamel-lined cast iron skillet works very well for cooking meat because it can withstand the high temperatures needed to sear the steaks, creating great exterior caramelization. Once the roast is nicely seared, you can place the cast iron skillet directly into the oven โ itโs so versatile.
Long-handled tongs โ a nice pair of long-handled stainless steel tongs is essential when searing off any type of meat. The longer length keeps you from getting burned from any fats that might splatter during the cooking process.
Flat silicone whisk โ this tool is an absolute must for making lump-free gravy and sauces. Be sure to get a flat whisk that is silicone-coated so that it doesnโt damaged the surface of your non-stick pans.
Silicone Spatula Spoons โ Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautรฉing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they wonโt melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks โ soooo handy!
Which side dishes are good with sizzle steaks?
My family really enjoys Creamy Smashed Potatoes with their sizzle steaks, especially since there is gravy involved in this dish! Sizzle steaks with mushroom gravy would also be good served over egg noodles or warm orzo pasta.
If you’re looking for other potato dishes that would be good with sizzle steaks, try Baked Yum Yum Potato Wedges or Garlic Roasted Potatoes.
More favorite meat recipes to enjoy
- Hamburger Steak and Gravy
- Sizzle Steak Loaded Nachos
- Garlic Butter Sizzle Steaks
- KILLER HAMBURGER STEAK
- GLAZED BACON-WRAPPED PORK TENDERLOIN
- HOW TO MAKE BEEF TRI TIP ROAST WITH CRISPY POTATOES

Skillet Sizzle Steaks with Mushroom Gravy
Ingredients
Sizzle Steaks
- 4 8 oz. thin, boneless ribeye steaks, 1/2-inch thick (or sirloin, New York strip or KC strip steaks) **If you cannot find thin steaks, see this notes section below for directions on how to pound out the steaks
- kosher salt and freshly ground black pepper, to taste
Mushroom Gravy
- 2 Tbs. olive oil
- 1 medium onion
- 2 large garlic cloves, crushed or minced
- 8 oz. button or baby Portobello mushrooms, sliced
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 2 1/2 cups beef broth
- 1 Tbs. Worcestershire sauce
Instructions
- Pat the steaks dry with paper towels; season to taste with salt and pepper.
- Over medium-high heat, place a heavy-bottomed skillet, adding a good drizzle of oil to the pan; when the oil is hot, add the steaks, working in batches if needed so the skillet isn't crowded.Cook the steak for 2-3 minutes per side or to your preferred doneness; remove the steaks to a platter and let rest for 5 minutes.
- Add a drizzle of oil to the same skillet over medium heat. Add the onions and mushrooms; saute for 2-3 minutes, just until they are are softened, then add the garlic and cook for 30 seconds longer.
- Add the butter to the vegetables in the skillet; when the butter has melted, add the flour, cooking for 1 minute to brown the flour a bit.
- Remove the skillet from the heat; gradually add in the beef broth, stirring to combine. Return the skillet to the burner, allowing the contents to simmer for 2-3 minutes, stirring occasionally until the gravy has thickened; add the Worcestershire sauce, then season the gravy to taste with salt and pepper.
- Return the reserved steaks and any accumulated juices back to the skillet, gently tucking them into the mushroom gravy; let the steaks simmer for 3-4 minutes, just until hot throughout.
- To serve, place the steaks onto plates, then top with some of the mushroom gravy; garnish with fresh chopped parsley, if desired.