Sizzle steaks are such an easy way to get a delicious beef meal on the dinner table for a hungry family. How to Make Skillet Sizzle Steaks with Mushroom Gravy is a recipe for a hearty one-pan main dish that cooks quickly on the stovetop in your favorite skillet.
Skillet Sizzle Steaks with Mushroom Gravy Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
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 personally LOVE the mushrooms in the gravy.
What to love about this beef sizzle steak recipe
- It’s a quick and easy one pan meal.
- Food budget friendly!
- Beefy comfort food your fam will rave over.
What ARE sizzle steaks….exactly??
To me, 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.
Ingredients you need to make this recipe
- Thinly sliced steaks, such as sirloin tender steaks or New York strip steaks (or very thin slices of a chuck tender roast)
- Olive oil
- Beef broth
- Worcestershire sauce
How to pound out steak to make thin sizzle steaks
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.
Once the steaks are pounded to the desired thickness, heat some oil in a skillet. When the oil is hot, add the steaks, browning them off to caramelize on each side. Make sure there’s some sizzle when those steaks hit that skillet!
How to make sizzle steaks and mushroom gravy in a skillet
**Print the full recipe from the RECIPE CARD at the bottom of this post
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 back 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.
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making one-pan sizzle steaks?
12-Inch Cast Iron Skillet – 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 – it’s so versatile.
Long-handled tongs – 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 – 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 doesn’t damaged the surface of your non-stick pans.
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
Can I make the gravy with out adding the onions or mushrooms? My kids don’t 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 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.
More favorite meat recipes to enjoy –
- SMOKED WHISKEY BARBECUE MEATLOAF
- JUICY CAST IRON SKILLET STEAK
- KILLER HAMBURGER STEAK
- GLAZED BACON-WRAPPED PORK TENDERLOIN
- HOW TO MAKE BEEF TRI TIP ROAST WITH CRISPY POTATOES
Printable Skillet Sizzle Steaks with Mushroom Gravy Recipe
How to Make Skillet Sizzle Steaks with Mushroom Gravy
- 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
- 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
- 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.
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Let’s Get You Cookin’,
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