28 Delectable Steak and Mushroom Savory Recipes

Tantalizing aromas of sizzling steak and earthy mushrooms are calling your name! Whether you’re craving a quick weeknight dinner or a cozy comfort meal, this collection of 28 savory recipes has something for every home cook. From classic skillet dishes to creative new twists, get ready to discover mouthwatering combinations that will become instant favorites in your kitchen. Let’s dive into these delicious ideas!

Garlic Butter Steak and Mushroom Skillet

Haven’t you ever had one of those evenings where you just want something hearty and comforting without spending hours in the kitchen? That’s exactly where this Garlic Butter Steak and Mushroom Skillet comes in—it’s my go-to for a quick yet impressive weeknight dinner that feels like a treat. I love how the savory steak mingles with the earthy mushrooms, all soaked in that irresistible garlic butter sauce.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– 1.5 lbs ribeye steak, cut into 1-inch strips (I find ribeye has the perfect marbling for flavor and tenderness)
– 8 oz cremini mushrooms, sliced (baby bellas work great too for that deep, earthy taste)
– 4 tbsp unsalted butter, divided (I always keep mine cold until ready to use for better control)
– 4 cloves garlic, minced (fresh is key here—I mince mine just before cooking to keep it pungent)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes that complement the steak)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/4 cup beef broth (low-sodium lets you adjust seasoning later)
– 1 tbsp fresh parsley, chopped (for a bright finish that cuts through the richness)

Instructions

1. Pat the ribeye steak strips dry with paper towels to ensure a good sear.
2. Season the steak evenly on all sides with kosher salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil.
4. Once the oil shimmers, add half of the steak strips in a single layer without overcrowding the pan.
5. Sear the steak for 2-3 minutes per side until a golden-brown crust forms, then transfer to a plate.
6. Repeat with the remaining steak strips, adding another tablespoon of olive oil if needed, and set aside.
7. In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter.
8. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
9. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
10. Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
11. Return the seared steak strips and any accumulated juices to the skillet, tossing to combine with the mushrooms and sauce.
12. Remove the skillet from the heat and stir in the remaining 2 tablespoons of cold unsalted butter until melted and creamy.
13. Garnish with freshly chopped parsley before serving.
Yes, this skillet dish delivers a perfect balance of textures—tender, juicy steak with crispy edges and soft, savory mushrooms, all coated in a rich, garlicky butter sauce that’s simply irresistible. I love serving it over a bed of creamy mashed potatoes or with crusty bread to soak up every last drop, making it a cozy meal that always earns rave reviews from my family.

Grilled Ribeye with Creamy Mushroom Sauce

Just last weekend, I was craving something hearty and indulgent after a long week, and this grilled ribeye with creamy mushroom sauce hit the spot perfectly. It’s the kind of meal that feels like a restaurant-quality treat but is surprisingly straightforward to whip up at home, especially when you want to impress without spending hours in the kitchen.

Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 2 ribeye steaks, about 1-inch thick (I always let them sit out for 20 minutes to take the chill off—it helps them cook more evenly)
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– Salt and black pepper (I’m generous with the pepper for a nice kick)
– 8 ounces cremini mushrooms, sliced (baby bellas work great too, and I love their earthy flavor)
– 2 cloves garlic, minced (fresh is best here, in my opinion)
– 1/2 cup heavy cream (it makes the sauce so luxuriously rich)
– 1/4 cup beef broth (I use low-sodium to control the saltiness)
– 1 tablespoon unsalted butter (for that silky finish)
– Fresh thyme leaves (a small sprinkle adds a lovely herbal touch)

Instructions

1. Preheat your grill or grill pan to high heat, around 450°F—this ensures a good sear on the steaks.
2. Pat the ribeye steaks dry with paper towels, then rub them all over with olive oil, and season generously with salt and black pepper on both sides.
3. Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 135°F when checked with a meat thermometer.
4. Transfer the grilled steaks to a plate, tent them loosely with foil, and let them rest for 5 minutes—this keeps the juices locked in.
5. While the steaks rest, heat a skillet over medium heat and add the sliced mushrooms, cooking for 5-7 minutes until they’re browned and tender, stirring occasionally.
6. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet, then stir in the heavy cream and bring the mixture to a gentle simmer.
8. Cook the sauce for 3-4 minutes until it thickens slightly, then remove from heat and whisk in the butter and fresh thyme leaves until smooth.
9. Slice the rested steaks against the grain and serve them topped with the creamy mushroom sauce.
Creating this dish results in a tender, juicy ribeye paired with a velvety sauce that’s packed with umami from the mushrooms. Consider serving it over mashed potatoes or with a side of roasted asparagus to soak up every last drop—it’s a comforting meal that always feels special.

Herb-Crusted Filet Mignon with Mushroom Ragout

Just last week, I was craving something special for a cozy dinner party—something that felt fancy but wasn’t overly fussy. That’s when I landed on this herb-crusted filet mignon with a rich mushroom ragout; it’s become my go-to for impressing guests without spending all day in the kitchen. Honestly, the aroma alone is worth the effort!

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

– 4 filet mignon steaks, about 6 oz each (I always let them sit at room temp for 20 minutes for even cooking)
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1 tbsp unsalted butter, because a little butter makes everything better
– 2 cups cremini mushrooms, sliced (I love their earthy flavor, but baby bellas work too)
– 1/2 cup yellow onion, finely chopped
– 2 cloves garlic, minced (fresh is best here—I avoid the jarred stuff)
– 1/2 cup dry red wine, like a Cabernet (it adds depth, and I sip the rest while cooking)
– 1 cup beef broth, low-sodium to control the salt
– 1/4 cup heavy cream, for a silky finish
– 2 tbsp fresh parsley, chopped (I grow it on my windowsill for easy access)
– 1 tbsp fresh thyme leaves, stripped from the stems (dried can sub in a pinch)
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp black pepper, freshly ground
– 1/4 cup panko breadcrumbs, for that crispy crust

Instructions

1. Pat the filet mignon steaks dry with paper towels to ensure a good sear.
2. Season both sides of the steaks evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. In a large skillet, heat 1 tbsp olive oil over medium-high heat until it shimmers, about 2 minutes.
4. Add the steaks to the skillet and sear for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F on a meat thermometer.
5. Remove the steaks from the skillet and let them rest on a plate, tented with foil, for 10 minutes to retain juices.
6. In the same skillet, melt 1 tbsp butter over medium heat, scraping up any browned bits from the bottom.
7. Add the chopped onion and cook for 3 minutes, stirring occasionally, until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Add the sliced mushrooms and cook for 5 minutes, stirring frequently, until they release their liquid and brown slightly.
10. Pour in the dry red wine and simmer for 2 minutes to reduce by half, which intensifies the flavor.
11. Add the beef broth and bring to a gentle boil, then reduce heat to low and simmer for 5 minutes.
12. Stir in the heavy cream and fresh thyme, cooking for 2 more minutes until the sauce thickens slightly.
13. In a small bowl, mix the panko breadcrumbs with the remaining 1 tbsp olive oil and chopped parsley.
14. Press the breadcrumb mixture onto the top of each rested steak to form a herb crust.
15. Return the steaks to the skillet, crust-side up, and warm over low heat for 1 minute just to set the crust.
16. Spoon the mushroom ragout over the steaks or serve it on the side as desired.
Generously plate this dish, and you’ll love how the tender filet mingles with the creamy, earthy ragout—it’s a texture dream! For a creative twist, I sometimes serve it over mashed potatoes or with a side of roasted asparagus to soak up every last bit of sauce.

Portobello Mushroom and Sirloin Steak Stir Fry

Between my busy work schedule and my family’s love for hearty meals, I’ve perfected this Portobello Mushroom and Sirloin Steak Stir Fry—it’s become our go-to weeknight dinner that feels special without the fuss. I love how the earthy mushrooms pair with the savory steak, and the whole thing comes together in one pan, which means less cleanup for me!

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 1 lb sirloin steak, thinly sliced against the grain (I find this makes it extra tender)
– 2 large Portobello mushroom caps, gills scraped out and sliced into ½-inch strips (removing the gills prevents a muddy color)
– 1 red bell pepper, cut into thin strips (I love the sweet crunch it adds)
– 1 small yellow onion, thinly sliced
– 3 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 tbsp soy sauce (I use low-sodium to control the saltiness)
– 1 tbsp hoisin sauce (my secret for a touch of sweetness)
– 1 tsp sesame oil (just a drizzle adds amazing aroma)
– 2 tbsp vegetable oil, divided (for high-heat cooking)
– ½ tsp black pepper
– Cooked white rice, for serving (I always make extra for leftovers)

Instructions

1. Pat the sliced sirloin steak dry with paper towels to ensure a good sear, then season evenly with black pepper.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the steak slices in a single layer and cook without stirring for 2 minutes to develop a brown crust, then flip and cook for another 1–2 minutes until just cooked through. Transfer to a plate.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat over medium-high heat for 30 seconds.
5. Add the sliced onion and red bell pepper, stirring frequently, and cook for 3–4 minutes until they start to soften and develop slight char marks.
6. Add the Portobello mushroom strips and cook, stirring occasionally, for 4–5 minutes until they release their moisture and turn golden brown.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
8. Return the cooked steak to the skillet, then pour in the soy sauce, hoisin sauce, and sesame oil, tossing everything together to coat evenly.
9. Cook for 1–2 minutes more, stirring constantly, until the sauce thickens slightly and coats the ingredients.
10. Remove from heat and serve immediately over cooked white rice.

Serve this stir fry hot off the stove—the steak stays juicy, the mushrooms are meaty and tender, and the sauce clings perfectly to every bite. Sometimes I sprinkle on sesame seeds or sliced green onions for extra flair, and it reheats beautifully for lunch the next day!

Balsamic Glazed Steak with Sautéed Mushrooms

Perfectly seared steak drizzled with a tangy-sweet balsamic glaze and paired with earthy sautéed mushrooms is one of those dinners that feels fancy but comes together in under 30 minutes. I first made this for a last-minute date night years ago, and it’s been my go-to impressive-yet-simple meal ever since—trust me, it never fails to wow.

Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 2 (8-ounce) ribeye steaks, about 1-inch thick—I always let them sit on the counter for 20 minutes to take the chill off for even cooking.
• 1 tablespoon extra virgin olive oil, my kitchen staple for its fruity flavor.
• 1 teaspoon kosher salt, plus a pinch more for the mushrooms.
• 1/2 teaspoon freshly ground black pepper.
• 8 ounces cremini mushrooms, sliced—I grab these over white buttons for their deeper, meatier taste.
• 2 cloves garlic, minced (about 2 teaspoons).
• 1/4 cup balsamic vinegar; a good-quality one makes all the difference here.
• 2 tablespoons honey, to balance the vinegar’s acidity.
• 1 tablespoon unsalted butter, for that rich finish I can’t resist.
• Fresh thyme sprigs, optional but lovely for garnish.

Instructions

1. Pat the steaks completely dry with paper towels—this is key for a good sear.
2. Season both sides of the steaks evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat a large skillet over medium-high heat until very hot, about 2 minutes.
4. Add 1 tablespoon olive oil to the skillet and swirl to coat.
5. Place the steaks in the skillet and cook undisturbed for 4 minutes to form a deep brown crust.
6. Flip the steaks and cook for another 4 minutes for medium-rare (135°F internal temperature).
7. Transfer the steaks to a plate, tent loosely with foil, and let rest for 5 minutes—don’t skip this, as it keeps the juices in.
8. In the same skillet over medium heat, add the sliced mushrooms and a pinch of salt.
9. Sauté the mushrooms, stirring occasionally, for 5 minutes until they release their liquid and turn golden brown.
10. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
11. Pour in 1/4 cup balsamic vinegar and 2 tablespoons honey, stirring to combine.
12. Simmer the mixture for 3–4 minutes until it thickens slightly to a glaze consistency.
13. Remove the skillet from heat and stir in 1 tablespoon butter until melted and glossy.
14. Slice the rested steaks against the grain and spoon the mushroom glaze over the top.
15. Garnish with fresh thyme if using, and serve immediately.

As you take a bite, the tender, juicy steak contrasts beautifully with the sticky-sweet glaze and savory mushrooms. I love pairing this with creamy mashed potatoes or a simple arugula salad to soak up every last drop of that incredible sauce—leftovers are a rare treat in my house!

Steak au Poivre with Wild Mushroom Blend

Sometimes, after a long week, nothing hits the spot quite like a classic steak dinner, and my version of Steak au Poivre with a wild mushroom blend is the ultimate cozy yet sophisticated treat. I love how the earthy mushrooms and creamy, peppery sauce make it feel like a special occasion, even on a random Tuesday night.

Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 (8-ounce) New York strip steaks, about 1-inch thick—I always let these sit out for 20 minutes to take the chill off for even cooking.
• 1 tablespoon whole black peppercorns, coarsely crushed in a mortar and pestle for the best aromatic punch.
• 1 tablespoon unsalted butter, plus 2 more tablespoons for the sauce (I keep European-style butter on hand for its richer flavor).
• 1 tablespoon extra virgin olive oil, my go-to for searing.
• 1 shallot, finely minced—it adds a subtle sweetness I prefer over onion here.
• 8 ounces wild mushroom blend (like cremini, shiitake, and oyster), cleaned and sliced; I grab a pre-mixed pack from my local market to save time.
• 1/2 cup beef broth, using a low-sodium variety so I can control the salt.
• 1/2 cup heavy cream, which creates that luscious, velvety sauce we all crave.
• 1 tablespoon brandy, for a quick flambé that adds depth (optional, but so worth it!).
• Kosher salt, to season the steaks generously.

Instructions

1. Pat the steaks dry with paper towels and season both sides generously with kosher salt and the crushed black peppercorns, pressing the pepper into the meat so it adheres.
2. Heat a large skillet over medium-high heat until very hot, about 2 minutes, then add the olive oil and 1 tablespoon of butter.
3. Place the steaks in the skillet and sear without moving for 4-5 minutes per side for medium-rare, or until a meat thermometer reads 130°F. Tip: Resist the urge to move the steaks early to get a perfect crust.
4. Transfer the cooked steaks to a plate, tent loosely with foil, and let rest for 10 minutes—this keeps the juices inside.
5. In the same skillet over medium heat, add the minced shallot and sauté for 2 minutes until softened.
6. Add the sliced wild mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their liquid and turn golden brown. Tip: Don’t crowd the pan to ensure they brown nicely instead of steaming.
7. Pour in the brandy (if using) and carefully ignite it with a long lighter to flambé for about 30 seconds until the flames subside.
8. Add the beef broth to the skillet, scraping up any browned bits from the bottom with a wooden spoon, and simmer for 3 minutes to reduce slightly.
9. Stir in the heavy cream and remaining 2 tablespoons of butter, cooking for 4-5 minutes over medium-low heat until the sauce thickens enough to coat the back of a spoon. Tip: Keep the heat gentle to prevent the cream from curdling.
10. Return the steaks and any accumulated juices to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.

Outrageously tender and packed with flavor, this dish boasts a steak with a crisp pepper crust that gives way to juicy meat, all smothered in a creamy, earthy mushroom sauce. I love serving it over a bed of mashed potatoes or with crusty bread to soak up every last drop—it’s a meal that feels indulgent yet wonderfully simple to pull together.

Pan-Seared Steak with Mushroom and Red Wine Reduction

A sizzling steak with a rich, savory sauce is my ultimate comfort meal after a long week, and this pan-seared version with a mushroom and red wine reduction never fails to hit the spot—it’s restaurant-quality but surprisingly simple to pull off at home. I love how the deep flavors of the wine meld with the earthy mushrooms, creating a sauce that’s so good you’ll want to lick the plate clean. Trust me, once you try this, it’ll become a regular in your dinner rotation.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

– 2 (8-ounce) ribeye steaks, about 1-inch thick—I always let them sit out for 20 minutes to take the chill off for even cooking.
– 1 tablespoon extra virgin olive oil, my go-to for its fruity notes that complement the steak.
– 1 teaspoon kosher salt, which I prefer for its coarse texture that adheres well.
– ½ teaspoon freshly ground black pepper, freshly cracked for the best aroma.
– 8 ounces cremini mushrooms, sliced—I find they have a deeper flavor than white button mushrooms.
– 2 cloves garlic, minced, because fresh garlic adds a punch you can’t beat.
– ½ cup dry red wine, like Cabernet Sauvignon, which I keep on hand for cooking and sipping.
– ½ cup beef broth, low-sodium to control the saltiness of the sauce.
– 2 tablespoons unsalted butter, cut into pieces—it gives the sauce a luxurious, glossy finish.
– 1 tablespoon fresh thyme leaves, stripped from the stems; dried works in a pinch, but fresh is worth it.

Instructions

1. Pat the 2 ribeye steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
2. Season both sides of the steaks evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
3. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steaks in the skillet and cook undisturbed for 4 minutes to form a golden-brown crust.
5. Flip the steaks and cook for another 4 minutes for medium-rare, or until they reach an internal temperature of 135°F on a meat thermometer.
6. Transfer the steaks to a plate, tent loosely with foil, and let them rest for 10 minutes—this keeps the juices locked in.
7. In the same skillet over medium heat, add 8 ounces sliced cremini mushrooms and cook, stirring occasionally, for 5 minutes until softened and browned.
8. Add 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour in ½ cup dry red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
10. Simmer the wine for 3 minutes until reduced by half, which concentrates the sauce.
11. Stir in ½ cup beef broth and 1 tablespoon fresh thyme leaves, then simmer for 5 minutes until the sauce thickens slightly.
12. Remove the skillet from heat and whisk in 2 tablespoons unsalted butter until melted and the sauce is smooth and glossy.
13. Slice the rested steaks against the grain and serve topped with the mushroom and red wine reduction.
Luxuriously tender steak paired with that velvety, umami-packed sauce makes every bite a delight. I love serving this over creamy mashed potatoes to soak up every last drop, or with a simple side salad for a lighter touch—either way, it’s a meal that feels special without any fuss.

Steak and Mushroom Pie with Flaky Pastry

Zesty winter evenings always have me craving something hearty and comforting, and this Steak and Mushroom Pie with Flaky Pastry hits the spot perfectly—it’s like a warm hug on a plate, with rich, savory filling and a golden, buttery crust that I love making from scratch on lazy Sundays. I first tried a version at a cozy pub years ago and have been tweaking it ever since to get that perfect balance of tender steak and earthy mushrooms, wrapped in layers of flaky pastry that shatter with every bite.

Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes

Ingredients

– 2 lbs beef chuck steak, cut into 1-inch cubes (I prefer grass-fed for extra flavor)
– 8 oz cremini mushrooms, sliced (baby bellas work great too—they add a nice earthy depth)
– 1 large yellow onion, diced (I always keep these on hand for savory dishes)
– 2 cloves garlic, minced (fresh is best, but I’ve used jarred in a pinch)
– 2 tbsp all-purpose flour (for thickening the gravy—I like to sift it to avoid lumps)
– 1 cup beef broth (low-sodium is my go-to to control saltiness)
– 1/2 cup red wine (a dry cabernet sauvignon adds richness, but any dry red will do)
– 2 tbsp unsalted butter (I use European-style for a creamier texture)
– 2 tbsp extra virgin olive oil (my staple for sautéing)
– 1 tsp dried thyme (fresh thyme is lovely if you have it, but dried works just fine)
– 1/2 tsp salt (I adjust based on the broth, so start light)
– 1/4 tsp black pepper (freshly ground for the best aroma)
– 1 package (14 oz) frozen puff pastry, thawed (I cheat with store-bought to save time, but homemade is divine if you’re up for it)
– 1 large egg, beaten (room temp eggs here help with a smooth glaze)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking.
2. In a large Dutch oven or heavy pot, heat 1 tbsp extra virgin olive oil over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if needed, and sear for 3–4 minutes per side until browned on all sides—this locks in juices and builds flavor. Tip: Don’t overcrowd the pot, or the meat will steam instead of sear.
4. Transfer the seared beef to a plate and set aside.
5. In the same pot, add 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter, melting over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and start to brown.
8. Sprinkle 2 tbsp all-purpose flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux—this thickens the filling nicely.
9. Gradually pour in 1 cup beef broth and 1/2 cup red wine, scraping up any browned bits from the bottom of the pot for extra depth.
10. Return the seared beef to the pot, along with 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
11. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 45 minutes until the beef is tender and the sauce has thickened. Tip: Check occasionally and add a splash of broth if it gets too dry.
12. While the filling simmers, roll out the thawed puff pastry on a lightly floured surface to fit a 9-inch pie dish, trimming any excess.
13. Spoon the hot beef and mushroom filling into the pie dish, spreading it evenly.
14. Place the rolled pastry over the filling, crimping the edges with a fork to seal, and cut a few small slits in the top to allow steam to escape.
15. Brush the pastry with the beaten egg for a golden, shiny finish.
16. Bake in the preheated oven for 25–30 minutes, until the pastry is puffed and deep golden brown. Tip: Rotate the pie halfway through for even browning.
17. Remove from the oven and let it rest for 10 minutes before serving to allow the filling to set.
That flaky, buttery crust gives way to a rich, savory filling where the tender steak and earthy mushrooms meld beautifully. Try serving it with a simple green salad or mashed potatoes to soak up every last bit of gravy—it’s a crowd-pleaser that always disappears fast at my table!

Creamy Mushroom Risotto with Sliced Steak

Dinner just got a major upgrade with this cozy, restaurant-worthy dish that’s perfect for a special weeknight or impressing guests. I first fell for this combo at a little Italian spot in Chicago, and after many (delicious) trials at home, I’ve nailed my favorite method for that dreamy, creamy risotto paired with juicy steak. Trust me, it’s easier than you think and so worth the stirring!

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1.5 lbs ribeye steak, about 1 inch thick (I grab a well-marbled cut for maximum flavor)
• 1.5 cups Arborio rice (don’t substitute—this short-grain rice is key for creaminess)
• 8 oz cremini mushrooms, sliced (baby bellas work great too)
• 1 medium yellow onion, finely diced (I always keep my knife sharp for this to avoid tears!)
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth, kept warm on a separate burner (hot broth prevents the rice from cooling and stopping the absorption)
• 1 cup dry white wine, like Sauvignon Blanc (a splash for the pot, the rest for the cook!)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 4 tbsp unsalted butter, divided (I use 2 tbsp in the risotto and 2 for finishing)
• 2 tbsp extra virgin olive oil, my go-to for sautéing
• 1 tsp kosher salt, plus more for seasoning
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Heat the chicken broth in a medium saucepan over low heat until it simmers gently, then reduce to the lowest setting to keep warm.
2. Pat the ribeye steak completely dry with paper towels, then season both sides generously with kosher salt and black pepper.
3. Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers, about 2 minutes.
4. Add the steak to the hot skillet and cook undisturbed for 5 minutes to form a deep brown crust.
5. Flip the steak and cook for another 4–5 minutes for medium-rare (130°F on an instant-read thermometer).
6. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes—this keeps the juices inside.
7. While the steak rests, heat 1 tbsp olive oil and 1 tbsp butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
8. Add the diced onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
9. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
10. Stir in the Arborio rice and toast for 2 minutes, coating it in the oil and butter until the edges look slightly translucent.
11. Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed, about 2 minutes.
12. Add the sliced mushrooms and cook for 3–4 minutes until they begin to soften and release their moisture.
13. Add 1 cup of the warm chicken broth to the rice and stir continuously until the liquid is nearly absorbed.
14. Continue adding the broth 1 cup at a time, stirring constantly and waiting until each addition is mostly absorbed before adding the next—this slow process releases the rice’s starch for creaminess. Tip: Keep the broth at a steady simmer to maintain the rice’s cooking temperature.
15. After about 25–30 minutes and all broth is incorporated, the rice should be tender with a slight bite (al dente) and the mixture creamy.
16. Remove the pot from heat and stir in the remaining 1 tbsp butter and 1/2 cup grated Parmesan cheese until melted and creamy.
17. Slice the rested steak against the grain into 1/4-inch thick strips. Tip: Cutting against the grain ensures each bite is tender, not chewy.
18. Divide the creamy mushroom risotto among four bowls or plates.
19. Top each portion with sliced steak strips and garnish with chopped fresh parsley and extra Parmesan if desired.

Perfectly creamy with a savory depth from the mushrooms and a rich, buttery finish, this risotto is a luxurious base for the juicy, peppery steak. I love serving it with a simple arugula salad on the side to cut through the richness, and it’s even better with a glass of that leftover wine. The contrast of the tender rice and seared steak makes every bite a little celebration—enjoy!

Steak and Mushroom French Bread Pizza

Dinner doesn’t get much cozier or more satisfying than this steak and mushroom French bread pizza. It’s my go-to for using up leftover steak or when I want a quick, restaurant-quality meal at home—perfect for a busy weeknight or a casual weekend lunch with friends.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 1 (16-ounce) loaf French bread, halved lengthwise (I grab a fresh bakery loaf for the best crust)
– 2 tablespoons extra virgin olive oil, plus more for drizzling (my go-to for richness)
– 1 cup shredded mozzarella cheese (I like whole-milk for extra creaminess)
– 1/2 cup grated Parmesan cheese (freshly grated melts better, trust me!)
– 8 ounces cremini mushrooms, thinly sliced (baby bellas work great too)
– 1/2 pound cooked steak, thinly sliced (leftover ribeye or sirloin is perfect here)
– 1/2 cup marinara sauce (I use my homemade batch, but store-bought is fine)
– 2 cloves garlic, minced (fresh makes all the difference)
– 1 teaspoon dried oregano
– Salt and black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the halved French bread on the baking sheet, cut-side up, and drizzle lightly with olive oil.
3. Toast the bread in the preheated oven for 5 minutes until lightly crisp—this prevents sogginess later.
4. While the bread toasts, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
5. Add the sliced mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, until browned and tender.
6. Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
7. Remove the toasted bread from the oven and spread the marinara sauce evenly over both halves.
8. Top the sauce with the cooked mushrooms, followed by the sliced steak.
9. Sprinkle the mozzarella and Parmesan cheeses evenly over the toppings.
10. Season lightly with salt and black pepper.
11. Bake the assembled pizzas at 400°F for 10–12 minutes, until the cheese is melted and bubbly with golden edges.
12. Let the pizzas cool for 2–3 minutes before slicing—this helps the cheese set for cleaner cuts.
Earthy mushrooms and savory steak meld beautifully with the gooey cheese and crisp bread. I love serving these slices with a simple arugula salad on the side, or you can drizzle them with a balsamic glaze for an extra tangy kick.

Stuffed Flank Steak with Spinach and Mushrooms

Last weekend, I was craving something hearty yet elegant for a small dinner party, and this stuffed flank steak recipe came to mind—it’s a showstopper that always impresses guests without being overly fussy. I love how the savory filling pairs with the tender beef, making it perfect for cozy gatherings or a special weeknight treat. Plus, it’s surprisingly forgiving, even if you’re new to rolling and tying meat, so don’t let that intimidate you!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

– 1.5 lbs flank steak, pounded to 1/4-inch thickness (I find this helps it roll evenly)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 8 oz cremini mushrooms, sliced (baby bellas work great too for an earthy flavor)
– 4 cups fresh spinach, roughly chopped (I prefer it over frozen for better texture)
– 2 cloves garlic, minced (fresh is key here for that aromatic punch)
– 1/2 cup shredded mozzarella cheese (it melts beautifully without overpowering)
– 1 tsp salt (I use kosher salt for even seasoning)
– 1/2 tsp black pepper, freshly ground if possible
– Kitchen twine for tying (a must-have to keep everything snug)

Instructions

1. Lay the pounded flank steak flat on a clean surface and season both sides evenly with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5-7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the chopped spinach to the skillet and cook just until wilted, about 2 minutes, then remove from heat and let cool slightly.
6. Spread the mushroom-spinach mixture evenly over the seasoned flank steak, leaving a 1-inch border around the edges.
7. Sprinkle the shredded mozzarella cheese over the filling in an even layer.
8. Starting from one long side, tightly roll the steak into a log, tucking in the filling as you go.
9. Secure the roll with kitchen twine at 1-inch intervals along its length to hold its shape during cooking.
10. Heat the remaining 1 tbsp olive oil in the same skillet over medium-high heat.
11. Place the stuffed steak roll in the skillet and sear on all sides until deeply browned, about 2-3 minutes per side.
12. Transfer the skillet to a preheated oven at 375°F and bake for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare.
13. Remove from the oven, tent with foil, and let rest for 10 minutes before slicing to allow juices to redistribute.
14. Carefully remove the twine, slice the steak into 1-inch rounds, and serve immediately.
Just out of the oven, this dish boasts a juicy, tender interior with a savory burst from the mushrooms and spinach, while the melted mozzarella adds a creamy touch. I often serve it over a bed of mashed potatoes or with a simple arugula salad to balance the richness—it’s versatile enough for any occasion!

Teriyaki Mushroom and Steak Kebabs

Craving something savory and satisfying that comes together without a fuss? These Teriyaki Mushroom and Steak Kebabs are my go-to for a quick, flavorful dinner that always impresses. I love how the sweet-savory glaze caramelizes on the grill, and it’s become a staple for our casual weekend cookouts.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

– 1.5 lbs sirloin steak, cut into 1-inch cubes (I find sirloin stays tender and juicy on the skewer)
– 16 oz cremini mushrooms, stems trimmed (baby bellas work great too—they soak up the sauce beautifully)
– 1 large red bell pepper, cut into 1-inch pieces (for a pop of color and sweetness)
– 1/3 cup low-sodium soy sauce (my pantry staple for better flavor control)
– 1/4 cup honey (local honey adds a lovely floral note if you have it)
– 2 tbsp rice vinegar (it gives the sauce a nice tangy balance)
– 2 cloves garlic, minced (fresh is best here for that aromatic punch)
– 1 tsp grated fresh ginger (I keep a knob in the freezer for easy grating)
– 1 tbsp sesame oil (toasted sesame oil is my secret for depth)
– 1 tbsp cornstarch mixed with 1 tbsp water (for thickening—a trick I learned from my mom)
– Wooden or metal skewers (if using wooden, soak them in water for 30 minutes first to prevent burning)

Instructions

1. In a small saucepan over medium heat, combine 1/3 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated fresh ginger. Bring to a simmer, stirring occasionally, for 2 minutes until fragrant.
2. Whisk in 1 tbsp cornstarch mixed with 1 tbsp water into the saucepan. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glaze consistency. Remove from heat and stir in 1 tbsp sesame oil. Set aside to cool slightly.
3. Thread 1.5 lbs cubed sirloin steak, 16 oz cremini mushrooms, and 1 large diced red bell pepper alternately onto skewers, leaving small gaps between pieces for even cooking.
4. Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the kebabs lightly with a bit of the teriyaki sauce.
5. Place the kebabs on the grill. Cook for 3-4 minutes per side, turning once, until the steak reaches an internal temperature of 145°F for medium-rare or 160°F for medium, and the mushrooms are tender.
6. Brush the kebabs generously with the remaining teriyaki sauce during the last minute of cooking, allowing it to caramelize slightly.
7. Remove the kebabs from the grill and let them rest for 3 minutes before serving. Tip: Resting helps the juices redistribute for a juicier bite.
Vibrant and packed with umami, these kebabs offer a perfect contrast of tender steak and meaty mushrooms with a sticky-sweet glaze. Serve them over a bed of fluffy jasmine rice or with a crisp side salad—the leftovers (if there are any!) make amazing next-day wraps.

Mushroom and Swiss Smothered Salisbury Steak

Zipping through my recipe archives, I found this cozy classic I used to make on chilly Sunday evenings when my family gathered for dinner—it always disappeared fast! Today’s Mushroom and Swiss Smothered Salisbury Steak is my hearty, upgraded take, blending savory ground beef with a rich mushroom gravy and melty Swiss cheese for pure comfort. Trust me, one bite of this smothered steak will have everyone asking for seconds.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 1 lb ground beef (I like 80/20 for juiciness)
– 1/2 cup breadcrumbs (I use panko for a lighter texture)
– 1 large egg, at room temperature (it blends better with the meat)
– 1/2 cup finely chopped onion (yellow onions are my go-to for sweetness)
– 2 cloves garlic, minced (freshly minced adds the best aroma)
– 1 tsp salt (I prefer sea salt for even seasoning)
– 1/2 tsp black pepper
– 2 tbsp olive oil (extra virgin olive oil is my staple for sautéing)
– 8 oz sliced mushrooms (cremini mushrooms give a deeper flavor)
– 2 tbsp all-purpose flour
– 1 1/2 cups beef broth (low-sodium lets me control the salt)
– 1/2 cup heavy cream (it makes the gravy luxuriously smooth)
– 4 slices Swiss cheese (I love how it melts into the gravy)
– Fresh parsley for garnish (a sprinkle adds a pop of color)

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 1/2 cup finely chopped onion, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until well mixed.
2. Shape the mixture into 4 oval patties, each about 3/4-inch thick, pressing gently to avoid compacting the meat too much.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the patties to the skillet and cook for 4-5 minutes per side, until browned and cooked through to an internal temperature of 160°F.
5. Transfer the cooked patties to a plate and set aside, covering loosely with foil to keep warm.
6. In the same skillet, add 8 oz sliced mushrooms and sauté over medium heat for 5-7 minutes, until softened and lightly browned, stirring occasionally.
7. Sprinkle 2 tbsp all-purpose flour over the mushrooms and cook for 1 minute, stirring constantly to form a roux and prevent lumps.
8. Gradually whisk in 1 1/2 cups beef broth and 1/2 cup heavy cream, scraping up any browned bits from the bottom of the skillet for extra flavor.
9. Bring the gravy to a simmer over medium heat and cook for 3-5 minutes, until thickened to a creamy consistency that coats the back of a spoon.
10. Return the patties to the skillet, nestling them into the gravy, and top each with 1 slice of Swiss cheese.
11. Cover the skillet and cook over low heat for 2-3 minutes, just until the cheese is melted and bubbly.
12. Remove from heat and garnish with fresh parsley before serving.

Buttery gravy clings to each tender patty, while the melted Swiss adds a nutty richness that balances the earthy mushrooms. Serve this over mashed potatoes or egg noodles to soak up every last drop, and maybe save a little extra gravy for dipping—it’s that good!

Blue Cheese Steak with Garlic Mushrooms

Kicking off the holiday season always puts me in the mood for something rich and indulgent, and this Blue Cheese Steak with Garlic Mushrooms is my go-to celebratory dinner. It’s the kind of meal that feels fancy but comes together with surprisingly simple steps—perfect for a special weeknight or impressing guests without the stress.

Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 2 (8-ounce) ribeye steaks, about 1-inch thick – I like a good marbled cut for maximum juiciness.
– 1 tablespoon extra virgin olive oil – my pantry staple for searing.
– 1 teaspoon kosher salt, plus more for seasoning.
– 1/2 teaspoon freshly ground black pepper.
– 8 ounces cremini mushrooms, sliced – baby bellas work great too.
– 3 cloves garlic, minced – fresh is key here for that aromatic punch.
– 1/4 cup heavy cream – it creates the luscious sauce base.
– 1/2 cup crumbled blue cheese – I prefer a milder variety like Gorgonzola if you’re new to blue cheese.
– 2 tablespoons unsalted butter – for finishing the mushrooms with richness.
– Fresh thyme sprigs for garnish – optional, but they add a lovely herbal note.

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Season both sides of the steaks evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil until shimmering, about 1 minute.
4. Place the steaks in the skillet and sear without moving for 4 minutes to form a golden-brown crust.
5. Flip the steaks and cook for another 4 minutes for medium-rare, or until internal temperature reaches 135°F on a meat thermometer.
6. Transfer the steaks to a plate, tent loosely with foil, and let rest for 5 minutes – this keeps them juicy.
7. In the same skillet over medium heat, add the sliced mushrooms and cook, stirring occasionally, for 5 minutes until softened and browned.
8. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour in 1/4 cup heavy cream and bring to a gentle simmer, stirring constantly, for 2 minutes.
10. Reduce heat to low and stir in 1/2 cup crumbled blue cheese until melted and smooth, about 1 minute.
11. Add 2 tablespoons butter and stir until incorporated into the sauce.
12. Slice the rested steaks against the grain and spoon the garlic mushroom sauce over the top.
13. Garnish with fresh thyme sprigs if desired.
Absolutely decadent, this dish delivers a creamy, tangy sauce that perfectly complements the savory steak. I love how the mushrooms soak up all those garlicky flavors, making every bite a balance of richness and earthiness. Try serving it over mashed potatoes or with a crisp side salad to cut through the indulgence.

Steak Fajitas with Bell Peppers and Mushrooms

Picture this: it’s a busy weeknight, and you’re craving something hearty and flavorful without spending hours in the kitchen. That’s exactly why I love whipping up these steak fajitas—they’re my go-to for a quick, satisfying meal that feels like a treat. I always make extra because, let’s be honest, the leftovers are just as good the next day!

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 pounds flank steak, thinly sliced against the grain (I find this makes it extra tender)
• 2 tablespoons extra virgin olive oil, my go-to for its rich flavor
• 1 large red bell pepper, sliced into strips (I love the sweetness it adds)
• 1 large green bell pepper, sliced similarly
• 8 ounces cremini mushrooms, sliced (they soak up all the savory juices)
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced (fresh is best here for that punchy aroma)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime (about 2 tablespoons)
• 8 small flour tortillas, warmed
• Optional toppings: sour cream, shredded cheese, chopped cilantro

Instructions

1. In a medium bowl, combine the sliced flank steak with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, and black pepper, tossing until evenly coated. Tip: Let it marinate for at least 10 minutes while you prep the veggies for deeper flavor.
2. Heat a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil.
3. Add the sliced bell peppers, mushrooms, and onion to the hot skillet, cooking for 8-10 minutes until softened and slightly charred, stirring occasionally. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming.
4. Push the veggies to one side of the skillet and add the marinated steak in a single layer, cooking for 3-4 minutes per side until browned and cooked to your desired doneness (I aim for medium-rare, about 145°F on a meat thermometer).
5. Stir the steak and veggies together in the skillet, then add the minced garlic, cooking for 1 minute until fragrant.
6. Remove the skillet from heat and drizzle the lime juice over the mixture, tossing to combine. Tip: The acid brightens everything up perfectly!
7. Serve the fajita mixture immediately with warmed flour tortillas and any optional toppings.

Finally, dig into those tender steak strips mingled with the smoky, sweet peppers and earthy mushrooms—each bite is a burst of savory goodness. I love piling mine high with extra cilantro and a dollop of sour cream, or for a fun twist, try wrapping them in lettuce leaves for a lighter option. It’s the kind of meal that brings everyone to the table with smiles, no matter how hectic the day has been.

Classic Beef Wellington with Mushroom Duxelles

Sometimes, the most intimidating dishes are the ones worth mastering, and for me, that’s always been the legendary Beef Wellington. I remember the first time I attempted it for a holiday dinner—my kitchen was a whirlwind of puff pastry and mushroom paste, but the triumphant, golden-brown result made every moment of fussing worthwhile. It’s a showstopper that feels like a warm hug from a fancy restaurant.

Serving: 4 | Pre Time: 45 minutes | Cooking Time: 45 minutes

Ingredients

• 1 (2 lb) beef tenderloin, center-cut – I always ask my butcher for a nice, even piece; it makes wrapping so much easier.
• 2 tbsp extra virgin olive oil – my go-to for searing, as it adds a lovely fruity note.
• 1 tsp kosher salt & ½ tsp black pepper, freshly ground – I keep a pepper mill right on the counter for this.
• 1 lb cremini mushrooms, finely chopped – I pulse them in my food processor to save time, but a knife works too!
• 2 shallots, minced – they add a sweet, subtle depth that onions sometimes overpower.
• 2 cloves garlic, minced – because everything’s better with garlic, right?
• 2 tbsp unsalted butter – I prefer unsalted to control the seasoning myself.
• 2 tbsp dry sherry – a splash deglazes the pan beautifully and adds complexity.
• 4 slices prosciutto – the thin, salty layer that keeps the pastry from getting soggy.
• 2 tbsp Dijon mustard – I use a good-quality one for a tangy kick.
• 1 sheet puff pastry, thawed – store-bought is totally fine here; I keep a box in the freezer for emergencies.
• 1 large egg, beaten – I let it come to room temp so it brushes on smoothly for that golden shine.

Instructions

1. Pat the beef tenderloin completely dry with paper towels. Tip: A dry surface ensures a perfect sear without steaming.
2. Season the beef all over with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. Transfer to a plate.
5. Brush the seared beef all over with Dijon mustard and let it cool to room temperature.
6. In the same skillet, melt butter over medium heat. Add minced shallots and cook until softened, about 3 minutes.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Add chopped mushrooms and cook, stirring occasionally, until all liquid has evaporated and the mixture is pasty, about 10-12 minutes. Tip: Don’t rush this—driving out the moisture is key to preventing a soggy Wellington.
9. Stir in dry sherry and cook for 1 minute to evaporate the alcohol. Remove from heat and let the duxelles cool completely.
10. Lay out a large piece of plastic wrap. Arrange the prosciutto slices in a rectangle, slightly overlapping.
11. Spread the cooled mushroom duxelles evenly over the prosciutto.
12. Place the mustard-brushed beef in the center of the duxelles layer.
13. Use the plastic wrap to tightly roll the prosciutto and duxelles around the beef, twisting the ends to form a secure log. Chill in the refrigerator for 20 minutes.
14. Roll out the thawed puff pastry on a lightly floured surface to a 12×14-inch rectangle.
15. Unwrap the chilled beef log and place it in the center of the pastry.
16. Fold the pastry over the beef, trimming any excess, and seal the edges with a fork. Tip: Brush the edges with a little beaten egg to help them stick.
17. Transfer the wrapped Wellington to a baking sheet lined with parchment paper, seam-side down.
18. Brush the entire pastry with the beaten egg for a glossy finish.
19. Use a sharp knife to score a decorative pattern on top of the pastry, being careful not to cut through.
20. Refrigerate the assembled Wellington for 15 minutes. Preheat your oven to 425°F during this time.
21. Bake the Wellington for 25-30 minutes, until the pastry is puffed and deep golden brown. For medium-rare, an instant-read thermometer inserted into the center should read 125°F. Tip: Let it rest—this keeps the juices inside.
22. Remove from the oven and let rest for 10 minutes before slicing.

You’ll be rewarded with a buttery, flaky crust that shatters to reveal a rosy, juicy center, all wrapped in that earthy, savory mushroom layer. Yes, it’s a project, but slice it thick and serve with a simple arugula salad—the peppery greens cut right through the richness for a meal that feels both indulgent and perfectly balanced.

Conclusion

Absolutely, these 28 steak and mushroom recipes are a treasure trove of cozy, satisfying meals perfect for any night. We hope you find a new favorite to whip up in your kitchen! Don’t forget to let us know which recipe you loved most in the comments below and share this roundup with fellow food lovers on Pinterest. Happy cooking!