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.
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Servings: 4servings
Calories: 199kcal
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
2Tbs.olive oil
1medium onion
2large garlic cloves, crushed or minced
8oz. button or baby Portobello mushrooms, sliced
3Tbs.unsalted butter
3Tbs. all-purpose flour
2 1/2cupsbeef broth
1Tbs.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.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.