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A thick sirloin steak covered in a dark brown mushroom gravy on a bed of mashed potatoes served on a blue plate.

Steak and Mushrooms

For this steak and mushrooms recipe, thick sirloin steaks are pan fried until golden and cooked to your liking. Then the pan juices are used as a base to make a flavorful homemade mushroom gravy.
Course Main Course
Cuisine American
Keyword beef recipes, comfort food, mushroom gravy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 572kcal
Author Elizabeth


  • 2 tablespoons Canola Oil or use your favorite oil with a high smoke point
  • 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 Pepper
  • 16 ounces White Button Mushrooms cleaned and sliced
  • 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


  • Remove the steaks from the refrigerator about 20-30 minutes prior to cooking to get the chill out.
  • Make a seasoning mix for the steaks. Add the salt, garlic powder, onion powder and black pepper to a small bowl. Stir to combine.
  • Trim any thick fat from around the steaks. Pat them dry with paper towels and season on both sides with the prepared seasoning mix.

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 4-5 minutes, or until seared.
  • Turn and cook another 4 - 5 until they are seared and browned on both sides. Continue to cook the steaks, turning occasionally until they reach the desired doneness.
  • Remove the skillet from the heat and remove the steaks, place them on a plate or pan. Keep warm by tenting and/or placing the plate away from drafts.

Make the mushroom gravy

  • Do not wash the skillet. Let it cool a bit, then place it over medium heat and add the butter.
  • When the butter is melted and foaming add the onions and mushrooms. Cook for 5 minutes until the onions start to soften. Stir occasionally while gently scraping any bits off the bottom of the skillet.
  • When most of the liquid has cooked out, sprinkle the flour over the mushrooms. Stir well to combine. Cook the flour for 2-3 minutes, stir almost constantly.
  • Slowly add the beef broth to the mushroom mixture while stirring and gently scrapping the bits off the bottom of the pan. Continue stirring until the broth is incorporated and the sauce is smooth.
  • Add the Worcestershire sauce and stir.
  • Raise the heat to medium-high and bring the mushroom sauce to a simmer, lower the heat to medium-low and cover the skillet. Cook the gravy for 10 minutes. Uncover the skillet and cook an additional 5 minutes until the gravy thickens. Stir occasionally and keep the sauce at a simmer, raise or lower the heat just a bit, as needed.
  • Taste the mushroom sauce and add salt if needed. As a reference, we added ¼ teaspoon to ours.
  • Add the steaks back to the skillet. Turn to coat with the sauce. Lower the heat to low, cover and let them sit in the gravy for a minute or two until warmed through.
  • Serve with your side dish of choice.


  • 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 how you like it. Use an instant read thermometer to ensure the steak is up to temperature and gauge the cooking time.
  • If the gravy is not thickening, uncover the pan and allow it to simmer for a few minutes until the desired consistency is reached. If your gravy is too thick, add more broth. Add a little bit at a time while stirring until the gravy reaches the desired consistency and is heated through.


Calories: 572kcal | Carbohydrates: 12g | Protein: 70g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 190mg | Sodium: 2088mg | Potassium: 1531mg | Fiber: 2g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 6mg