Ah, Steak Bites with Mushrooms—a quick, restaurant-style dish that’s packed with flavor, tender, and perfect for weeknight dinners. Here’s a detailed recipe:
Steak Bites with Mushrooms
Ingredients (Serves 2–3)
- 1 lb (450 g) steak (sirloin, ribeye, or tenderloin), cut into 1–2 inch cubes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz (225 g) mushrooms, sliced (button or cremini work well)
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- Optional: fresh thyme or rosemary
- Optional: splash of balsamic vinegar or Worcestershire sauce
Instructions
- Prep the steak
- Pat steak cubes dry with paper towels (this helps with searing).
- Season generously with salt and black pepper.
- Sear the steak
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add steak cubes in a single layer (don’t overcrowd the pan).
- Sear 2–3 minutes per side for medium-rare (adjust for desired doneness).
- Remove steak from the skillet and set aside.
- Cook the mushrooms
- In the same skillet, add remaining oil and butter.
- Add sliced mushrooms and cook 5–7 minutes until golden brown.
- Stir in garlic during the last minute of cooking.
- Combine & finish
- Return steak bites to the skillet with mushrooms.
- Add fresh herbs and optional splash of balsamic vinegar or Worcestershire sauce.
- Toss everything together for 1–2 minutes to combine and heat through.
- Serve
- Serve immediately as a main dish or over rice, mashed potatoes, or a bed of greens.
Tips for Best Results
- Don’t overcrowd the pan: Searing works best when pieces aren’t touching. Cook in batches if needed.
- Room temperature steak: Let steak cubes sit at room temp for 15–20 minutes before cooking for even doneness.
- Extra flavor: Deglaze the pan with a splash of red wine, beef broth, or balsamic vinegar after cooking mushrooms to make a quick pan sauce.
- Mushroom choice: Cremini or shiitake mushrooms give deeper flavor than white button mushrooms.
If you want, I can give a “garlic butter steak bites with mushrooms and shallots” version that’s richer, restaurant-style, and perfect for serving with mashed potatoes or pasta.
Do you want me to do that version?
