This steak mushrooms and onions recipe makes a simple and satisfying meal. Thick sirloin steaks are pan-fried, then paired with a rich mushroom and onion gravy made from the flavorful pan juices. Serve it over mashed potatoes, rice, or with a piece of crusty bread to soak up the gravy for a hearty, comforting dinner that’s sure to please.
What’s great about this recipe
- Hearty and Filling: This dish is rich, satisfying, and perfect for a hearty meal that feels like comfort food.
- Easy to Make: With simple steps and basic ingredients, this recipe is easy to prepare, making it perfect for weeknight dinners.
- Budget-Friendly: Using top sirloin steak and pantry staples like broth, flour, and seasonings keeps this dish reasonably priced while still feeling indulgent.
- One-Pan Meal: Everything cooks in one skillet, which means fewer dishes to clean and a simpler cooking process. Versatile Sides: This dish pairs beautifully with mashed potatoes, rice, or bread, allowing for flexibility based on what you have on hand.
Ingredients
- Oil – We use Canola oil in this recipe because it’s a neutral, flavorless oil with a high smoke point, perfect for pan-frying the steaks. Feel free to use your favorite oil with a high smoke point.
- Beef – We use top sirloin steak for this recipe because it’s tender, flavorful, and reasonably priced. Alternatively, you can use other cuts like ribeye or flank steak, but top sirloin works really well here.
- Spices – Salt, garlic powder, onion powder, and fresh ground black pepper season the steak and gravy beautifully, enhancing the rich flavors without much effort.
- Produce – From the produce aisle, you’ll need mushrooms and one medium onion (yellow or white). For the mushrooms, use white button, baby Bella, or a combination of the two.
- Dairy – Butter is used to create a roux, which thickens the gravy.
- Pantry – From the pantry, you’ll need all-purpose flour and beef broth. Additionally, Worcestershire sauce adds depth of flavor.
- Garnish and Serving – Garnish with chopped parsley and serve the steak and mushrooms over mashed potatoes, rice, or with a piece of crusty bread to soak up the gravy.
- See the recipe card for quantities and preparation.
How to make steak mushrooms and onions
Remove the steaks from the refrigerator about 20-30 minutes prior to cooking to get the chill out. Trim any thick fat from around the steak. Pat them dry with a paper towel, season the steak on both sides with the salt, garlic powder, onion powder, and black pepper.
- Heat the oil in a large, deep skillet or sauté pan over medium-high heat. When the oil is hot, add the steaks and cook for 4-5 minutes per side to sear. Continue cooking, turning occasionally, until they reach your desired doneness (see Recipe tips and notes #4). Remove from heat and transfer the steaks to a plate. Cover loosely with foil to keep warm.
- Don’t wash the skillet. Let it cool slightly, then place it back over medium heat. Add the butter. Once melted and foamy, add the onions and mushrooms. Cook for 5 minutes until the onions soften, stirring occasionally, while gently scraping any browned bits off the bottom of the pan.
- The mushrooms and onions will release liquid, effectively deglazing the pan. Let most of it cook off before adding the flour.
- Add the flour and cook for 2-3 minutes, stirring almost constantly, to cook out the raw flour taste.
- Slowly add the beef broth while stirring and scraping up any bits from the bottom of the skillet.
- Once the broth is mixed in, add the Worcestershire sauce and stir. Raise the heat to medium-high and bring to a simmer. Lower to medium-low, cover, and cook the gravy for 10 minutes, stirring occasionally.
- Uncover and cook for an additional 5 minutes, stirring occasionally, until the gravy thickens. Keep the sauce at a simmer, adjusting the heat as needed. Taste and add salt if needed. As a reference, we added ¼ teaspoon to ours.
- Finally, return the steaks to the skillet and turn them to coat in the sauce. Lower the heat to low, cover, and let them sit in the gravy for 2-3 minutes until warmed through.
Garnish with chopped parsley, if desired and serve with mashed potatoes or your side dish of choice.
Storing and reheating instructions
- Let the food cool completely before storing. Place in an airtight container and store in the refrigerator for up to 3 days.
- To freeze, cool the dish completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To reheat on the stovetop, heat a non-stick skillet over medium to medium-low heat. Add a little broth or water to prevent sticking. Place the desired portion in the skillet, cover with a lid, and heat for about 5-7 minutes, stirring and turning the steak occasionally, until heated through. If desired, slice the steak for quicker, easier reheating.
- To reheat in the microwave, place the desired portion on a microwave-safe plate and cover with a damp paper towel to retain moisture. Microwave on medium power in 30-second intervals, stirring between each interval, until heated through.
- For food safety, ensure that leftovers are reheated to an internal temperature of 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Things move quickly with this recipe, so it’s best to have all the ingredients prepped and ready to go before you start.2Remove the steaks from the refrigerator about 20-30 minutes before cooking to let them come closer to room temperature, provided that your kitchen is cool.
- To make the best mushroom gravy, avoid slicing the mushrooms too thin, and don’t wash or wipe the skillet after cooking the steaks, the mushrooms will cook in the flavorful pan juices.
- Cook the flour to remove the raw flour taste and stir briskly when adding the broth to the butter and flour mixture (roux). Continue stirring until the roux is completely dissolved for a smooth, flavorful gravy.
- The cooking time will depend on the thickness of the steak and your preferred doneness. Use an instant-read thermometer to check the internal temperature. Here's a basic guide for steak doneness (keep in mind, the temperature will rise a few degrees after removing from heat). The USDA recommends cooking beef to an internal temperature of at least 145°F.
- Rare: 120–125°F – Red center with cooked edges
- Medium Rare: 130–135°F – Red to pink center with cooked edges
- Medium: 135–145°F – Pink center with a larger cooked outer edge
- Medium Well: 145–155°F – Slightly pink center Well Done: Over 155°F – Fully cooked with no pink
Frequently asked questions
What if my gravy is not thickening?
If the gravy isn’t thickening, uncover the pan and let it simmer for a few minutes, stirring often, until it reaches the desired consistency. Keep in mind that gravy thickens as it cools, so you don’t want to take it too far.
What if my gravy is too thick?
If the gravy is too thick, add more broth. It’s an easy fix! Add a tablespoon or two at a time, stirring between each addition until it reaches the desired consistency, then heat it through.
What sides go well with this dish?
Great sides to serve include mashed potatoes, white rice, baked potatoes, roasted vegetables, or bread.
Making a mushroom sauce is an easy way to add a special touch to steak, chicken, or pork dishes. For this recipe, we made a rich, deep brown gravy using beef broth, but in our chicken and mushrooms recipe and mushroom pork chops, we use chicken broth for a slightly lighter, but still flavorful, gravy. If you enjoyed this dish, you’ll love our Salisbury steak meatballs or our classic Salisbury steak with a simple mushroom gravy.
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📖 Recipe
Steak Mushrooms and Onions
This steak mushrooms and onions recipe makes a simple and satisfying meal. Thick sirloin steaks are pan-fried, then paired with a rich mushroom and onion gravy made from the flavorful pan juices.
Ingredients
- 2 tablespoons Oil use your favorite oil with a high smoke point; we use Canola oil
- 2-2½ pounds Top Sirloin Steak fat trimmed (4 thick-cut pieces, ours were ¾-1 inch thick)
- 2 teaspoons Salt plus more for the gravy, if needed
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Fresh Ground Black Pepper
- 16 ounces White Button Mushrooms cleaned and sliced (or substitute baby Bella mushrooms)
- 1 Medium Onion sliced into roughly ⅛ - ¼ inch pieces (we used a yellow onion)
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 3 cups Beef Broth
- 1 teaspoon Worcestershire Sauce
- Chopped Fresh Parsley for garnish optional
Instructions
Prepare the steaks
- Remove the steaks from the refrigerator about 20-30 minutes prior to cooking to bring them closer to room temperature.
- Trim any thick fat from around the steak. Pat them dry with a paper towel, then season both sides with salt, garlic powder, onion powder, and black pepper.
Cook the steaks
- Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, almost smoking, add the steaks. Arrange them so they are not overlapping. Cook for 4-5 minutes, or until seared.
- Turn the steaks and cook for another 4-5 minutes until seared and browned on both sides. Continue cooking, turning occasionally, until they reach the desired doneness.
- Remove the skillet from the heat and transfer the steaks to a plate. Loosely cover with foil to keep warm.
Make the mushroom gravy
- Do not wash the skillet. Let it cool slightly, then place it back over medium heat and add the butter.
- When the butter is melted and foamy, add the onions and mushrooms. Cook for 5 minutes, stirring occasionally, until the onions start to soften and gently scrape any bits off the bottom of the skillet.
- When most of the liquid has evaporated, sprinkle the flour over the mushrooms. Stir well to combine and cook for 2-3 minutes, stirring constantly to remove the raw flour taste.
- Slowly add the beef broth while stirring, and gently scrape up any bits from the bottom of the skillet. Continue stirring until the broth is fully incorporated and the sauce is smooth.
- Add the Worcestershire sauce and stir.
- Raise the heat to medium-high and bring the sauce to a simmer, then reduce the heat to medium-low. Cover the skillet and cook the gravy for 10 minutes.
- Uncover and cook for an additional 5 minutes, stirring occasionally, until the gravy thickens. Adjust the heat as needed to maintain a simmer.
- Taste the mushroom sauce and add more salt, if needed. As a reference, we added ¼ teaspoon.
- Add the steaks back to the skillet and turn them to coat in the sauce. Lower the heat to low, cover, and let them sit in the gravy for 1-2 minutes until warmed through.
- Serve with your side dish of choice and garnish with chopped parsley, if desired. Enjoy!
Notes
- Things move quickly with this recipe, so it’s best to have all the ingredients prepped and ready to go before you start.
- Don’t slice the mushrooms too thin, or they won’t hold up to the cooking and stirring.
- The cooking time will depend on the thickness of the steak and your preferred doneness. Use an instant-read thermometer to ensure the steak is at the right temperature and to help gauge the cooking time.
- If the gravy isn’t thickening, uncover the pan and let it simmer for a few minutes until it reaches the desired consistency. If your gravy is too thick, add more broth, a little at a time, while stirring, until the gravy reaches the desired consistency and heats through.
Nutrition
Calories: 572kcalCarbohydrates: 12gProtein: 70gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 190mgSodium: 2086mgPotassium: 1546mgFiber: 2gSugar: 4gVitamin A: 265IUVitamin C: 5mgCalcium: 92mgIron: 6mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Emcee
Thoroughly enjoyed this recipe and saved it to make it again soon. The notes were helpful, too. Definitely takes more than 40 minutes (even with all ingredients chopped and ready to go beforehand.)
John
This was a delicious way to use some sirloin I bought on sale. Maybe next time I'll add a diced carrot for some sweetness and added depth. Or not. It all depends on how much you like to tamper.