A tender, juicy skillet steak smothered in a mouthwatering mushroom cream sauce that comes together in just 30-minutes. This easy recipe has something for everyone – whether ketogenic, low-carb, gluten-free or none of the above!
Recipes like this easy low-carb skillet steak with mushroom sauce are the reason why so many people are attracted to the ketogenic diet.
Who can say no to a juicy, seared piece of strip steak, smothered in a rich, mushroom sauce?
There’s no starving or feeling deprived going on with this recipe!
Comfort foods like this steak dinner, and our Low-Carb Cheeseburger Soup are rich, creamy and just wrap you up in flavor.
There are so many reasons why I love this recipe:
- It’s quick and easy – no complicated ingredients and ready in 30 minutes
- One-pan – less washing up!
- Tasty – I get so many compliments when I cook this (especially from the kids)
- Flexible – the mushroom sauce recipe can be used with chicken, pork or white fish providing lots of meal options.
- Keto, low-carb & gluten-free – while Skillet Steak with Mushroom Sauce is a keto recipe, I don’t think anybody would complain about being served this dish. They might just ask you for the recipe…
How to make Keto Skillet Strip Steak with Mushroom Sauce
- Add 1 tablespoon of oil and the butter to your heavy bottomed pan over high heat. Add the oil first, then the butter to avoid the butter burning [image 1]
- Season the steak with a few pinches of salt and pepper and add to the skillet [image 2]
- Sear on each side for about 3-4 minutes until nicely browned. Remove from the pan and set aside. [image 3]
- With the pan still on high heat, add mushrooms, shallots, garlic, and seasoning to the skillet and saute for 2-3 minutes, as the mushrooms soften [image 4]
- Add the broth (stock) and leave to simmer for 5 minutes, until the liquid reduces by half [image 5]
- Add the cream and stir through [image 6]
- Then add the steak back to the skillet and simmer until steak is cooked to your liking (2-4 minutes). It can be helpful to use a meat thermometer. [image 7]
- Serve the steak with creamy mushroom sauce over the top. Rest for 5 minutes before slicing the steak [image 8]
Cooking Tips & Tricks for Skillet Steak with Mushroom Sauce
- Steak thickness? Try to find thin steak (1/2 inch or 1.5cm) to keep the cooking time down
- Mushrooms dry when cooking? Add a little more oil to the pan if needed
- Serving kids – leave the steak to rest for 5 minutes and then slice the steak into smaller pieces
- Too much sauce? This recipe makes a generous quantity of mushroom sauce. If you won’t use it all, if serving children for example, reduce the amount of cream. Try ½-¾ cup of cream.
- Leftover steak? Steak can be kept covered for 3-4 days in the fridge
- Leftover mushroom gravy? Keep in an airtight container in the fridge for 4-5 days. The sauce will separate in the fridge so heat gently over medium heat to recombine. The sauce is delicious served with chicken or white fish.
- Freeze the mushroom sauce? Leftover sauce can also be frozen in sealed containers or resealable plastic freezer bags
- No shallots? Use onion instead
- Variations? Make chicken with mushroom sauce by replacing the steak with chicken. Brown the chicken first, then add back to the pan after the cream. Cook your chosen cut of chicken until cooked through. It may take longer to cook than the steak. Alernatively, try pork.
CAN YOU FREEZE MUSHROOM CREAM SAUCE?
Mushroom sauce can be frozen. Allow the sauce to cool to near room temperature and transfer it to a container or a resealable plastic freezer bag. Label the bag with the date and the contents and place in the freezer. If using a plastic bag, freeze on a small baking tray sheet to avoid any spills.
CAN MUSHROOM SAUCE BE SERVED WITH CHICKEN OR PORK?
Yes, mushroom sauce will be delicious, served with chicken, pork or even white fish.
WHAT IS A NY STRIP STEAK?
Strip steak is a tender cut of beef from below the backbone. It goes by many names including NY Strip Steak (New York), KC Strip Steak (Kansas City), sirloin in the U.K. and Australia and strip loin in Canada.
FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST for more delicious 30-minute low-carb recipes!
Get FREE 30-Minute Low-Carb Recipes
You'll also receive our FREE 100 Ketogenic Foods List PDF
Get FREE 30-Minute Low-Carb Recipes
You'll also receive our FREE 100 Ketogenic Foods List PDF
★ Did you make this recipe? Please give it a star rating below!
Skillet Steak with Mushroom Sauce
Ingredients
- 2 pounds KC or NY Strip Steak, porterhouse (2 large pieces or 4 smaller pieces)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1/4 cup shallots finely diced, or onion
- 2 cloves garlic minced
- 16 oz sliced baby Bella mushrooms crimini or brown
- 1 teaspoon all-purpose seasoning blend
- 1 cup chicken broth
- 1 cup heavy cream
- salt
- pepper
Instructions
- Add oil and butter to cast iron or other heavy bottomed skillet and heat over high heat
- Sprinkle steak with a few pinches of salt and pepper and add to skillet
- Sear on each side until browned and caramelized, about 3-4 minutes per side
- Remove steak from skillet and set aside
- Add mushrooms, shallots, garlic and seasoning to skillet
- Saute for 2-3 minutes until mushrooms start to soften
- Add broth and allow to simmer for 5 minutes until it reduces in half
- Stir in cream and add steak back to skillet
- Allow to simmer until steak is cooked to preferred doneness (approximately 2-4 more minutes)
Video
Notes
- Steak thickness? Try to find thin steak (1/2 inch or 1.5cm) to keep the cooking time down
- Mushrooms dry when cooking? Add a little more oil to the pan if needed
- Serving kids - leave the steak to rest for 5 minutes and then slice the steak into smaller pieces
- Too much sauce? This recipe makes a generous quantity of mushroom sauce. If you won't use it all, for example, if serving children, reduce the amount of cream. Try 1/2-3/4 cup of cream.
- Leftover steak? Steak can be kept for 3-4 days in the fridge
- Leftover mushroom gravy? Keep in an airtight container in the fridge for 4-5 days. The sauce is delicious served with chicken or white fish.
- Freeze the mushroom sauce? Leftover sauce can also be frozenÂ
- No shallots? Use onion instead
★ Did you make this recipe? Please give it a star rating below!
This post contains affiliate links which means I may receive a small commission if you purchase some items. Ordering through my site will not change the price you pay. Small commissions like this help to support this blog and my bulletproof coffee habit...
FREE KETO FAST-START GUIDE FOR BUSY MUMS WITH 3-DAY MEAL PLAN
Start burning fat in 3 Days without cooking 2 meals OR going HUNGRY!
You'll also receive FREE 30-minute keto recipes, training and our updates via email.
Read our Privacy Policy here
Keto Prosciutto Wrapped Italian Chicken
I’ve made this twice already and will keep using it
I’m so glad you enjoyed the recipe and will keep making it!!!!
Tried it with coconut cream and I loved it! Thanks, Abbie!
Yay! That’s brilliant and a great idea to use coconut cream. 😋😋😋
Would using coconut cream instead of heavy cream work in this recipe? My daughter is allergic to dairy.
I’m not 100% sure as I haven’t tried it with coconut cream but it should work although with a more coconuty taste. Using ghee (or olive oil) instead of butter would make a better combination as well as avoiding dairy for your daughter. Let me know how it goes!
Perfection!! Have done it with steak and chicken, it is splendid either way!!!
Oh that’s wonderful!! We love it with chicken too. So glad you liked it – thanks for letting us know!
It was delicious!
Yay!! Thanks so much for letting us know that you enjoyed our keto steak recipe…
How many oz or grams of steak should I have to stick with a keto diet ?
You need to look at your protein requirements for the day and stick with the macros by calorie: 75% fat, 20% protein and 5% fat (approximately). This would amount to protein of 70-90g per day. For example an 8 oz (225g) steak, as in this recipe provides 47g of protein, which is more than half of the protein required each day. This post on macros will help: https://www.appetiteforenergy.com/ketogenic-macros-made-simple/
Could you help me understand why there are 8 carbs in this? Heavy whipping cream has no carbs and steak doesn’t. Just trying to decide if I would want to use up my carbs on this . It truly looks delish!!!!
I broke it down to understand what’s contributing to the 7g net carbs as I agree it’s not obvious where they are coming from! Approx net carbs per serve:
Shallots 2g
Mushrooms 4g
Cream 1.65g
Note that cream is not actually 0 carb. When you’re only having a small amount, it’s negligible but in this recipe there is 1/4 cup per serve.
To reduce the carbs down you could cut back on the shallots and mushrooms and also make OR use less of the sauce.
Hope that helps!
Is there anything I can sub the cream with? I’m lactose.
That’s a tricky one, Laura as the cream really is the star of the show in this recipe. There are some lactose-free creams on the market now that should work fine, though I haven’t tried any of them.
Did you have any suggestions for the sides?
Absolutely! I serve the steak with a little cauliflower rice, steamed green beans or brussels sprouts. Any low-carb veggie would work well. It’s quite high in calories so doesn’t need a big side dish.
If I’m in a pinch would drained canned mushrooms work?
I believe that most canned mushrooms are cooked so you could use them but add them later in the cooking process. Try adding them either with the broth in step 7 or with the cream in step 8!
You’ve cooked that perfectly! LOVE all those mushrooms too.
I bet these steaks are really juicy which is the best way to enjoy them. Definitely, have to try the mushroom sauce.
The mushroom sauce is really good. You can serve it with any protein…
This recipe looks absolutely mouthwatering! Love that it’s low carb.
I hope you try it, Lisa 🙂
This looks delicious! I love mushrooms, and your sear on that steak is perfect!
Yes – it is really delicious…enjoy!
Oh my goodness! This looks so dang good!