Creamy Steak and Mushroom Rice Skillet

Name: Creamy Steak and Mushroom Rice Skillet
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Sirloin steak; 1 tsp Kosher salt; 0.5 tsp Black pepper; 1 tbsp Olive oil; 1 tbsp Butter; 8 oz Cremini mushrooms, sliced; 1 piece Yellow onion, diced; 3 clove Garlic; 1 tsp Fresh thyme leaves; 1 cup Long-grain white rice; 1.5 cup Water; 1 can Cream of mushroom soup; 0.5 cup Half-and-half; 1 cup Frozen peas; 2 tbsp Fresh parsley (garnish)

American · 45 mins

Seared steak over rice in a creamy mushroom sauce; add vegetables if available.

S By sadool

Servings

1 lb Sirloin steak
1 tsp Kosher salt
0.5 tsp Black pepper
1 tbsp Olive oil
1 tbsp Butter
8 oz Cremini mushrooms, sliced
1 piece Yellow onion, diced
3 clove Garlic
1 tsp Fresh thyme leaves
1 cup Long-grain white rice
1.5 cup Water
1 can Cream of mushroom soup
0.5 cup Half-and-half
1 cup Frozen peas
2 tbsp Fresh parsley (garnish)

Calories

628 kcal

Protein

43g

Carbs

55g

Fat

27g

Fiber

Sugar

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Sear the Steak

1. Pat the sirloin steak dry and season with kosher salt and black pepper. Heat the olive oil in a large deep skillet over medium-high heat until shimmering. Sear the steak 3 to 4 minutes per side for medium-rare, then transfer to a plate and rest. If using leftover cooked steak, skip searing and set aside.

1 lb Sirloin steak, 1 tsp Kosher salt, 0.5 tsp Black pepper, 1 tbsp Olive oil
Build the Base

2. Reduce heat to medium and melt the butter in the same skillet. Add the mushrooms and cook 5 to 6 minutes until browned and their liquid evaporates. Stir in the onion and cook 3 minutes until softened, then add the garlic and thyme and cook 30 seconds until fragrant.

1 tbsp Butter, 8 oz Cremini mushrooms, sliced, 1 piece Yellow onion, diced, 3 clove Garlic, 1 tsp Fresh thyme leaves
3. Stir in the rice and toast for 1 minute. Whisk the water with the cream of mushroom soup and pour into the skillet, scraping up the browned bits from the bottom. Bring to a simmer.

1 cup Long-grain white rice, 1.5 cup Water, 1 can Cream of mushroom soup
Simmer the Rice

4. Cover and cook over low heat for 15 minutes without lifting the lid. Stir in the half-and-half and frozen peas, cover again, and cook 5 more minutes until the rice is tender and the sauce is creamy. Add a splash of water if it looks dry.

1.5 cup Water, 0.5 cup Half-and-half, 1 cup Frozen peas
Finish and Serve

5. Slice the rested steak thinly against the grain and nestle the slices on top of the rice, along with any resting juices. Cover for 2 minutes to warm through, then garnish with fresh parsley and serve straight from the skillet.

2 tbsp Fresh parsley (garnish)

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