The sirloin strips get browned quickly, a minute or two a side, then pulled out so they don’t get tough. Then, the sauce goes in to simmer and thicken into a gravy before the beef gets added back in for the final minute. Slicing the steak into thin strips is what keeps each bite tender instead of chewy.
What our readers are saying
Absolutely delicious and easy to make. What more could you ask for? Thanks for the recipe! I know I can never go wrong when I make one you’ve posted!
Liz
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Related – >> Check out this Easy Homemade (30-Minute!) Salisbury Steak!
How to make creamy beef with mushroom sauce
Why this beef and mushroom skillet works
The sauce is built from pantry staples, instead of a can of condensed soup. It still tastes like stroganoff gravy, but it’s made from scratch.
From browning the beef to simmering the gravy, it all happens in one pan, which makes it a realistic weeknight steak dinner with little to clean up after.
What we learned testing this
- Stir the sauce frequently: once it goes in, stir it often over low heat for three to five minutes so the starch thickens evenly into a gravy.
- Start your base first: the recipe cooks quickly once the beef is in, so get your rice or noodles going before you start cooking.
- Swaps that work: coconut aminos instead of soy sauce, rice flour instead of cornstarch, and an alternative milk instead of heavy cream. We’ve tried all of these swaps and the recipe works with any or all.
- Leftovers: they keep four to five days in the fridge and reheat well in a pan or the microwave. The gravy sets up as it chills, so loosen it with a splash of broth or milk when you warm it back up.
Similar flavor, different meal
If this is your kind of cozy dinner, a few others from our recipe archive are similar. Our creamy mushroom chicken swaps the beef for chicken in a similar creamy sauce, salisbury steak uses ground beef patties instead of sirloin, and our dutch oven pot roast is the low-and-slow weekend version.
Creamy Beef and Mushroom Skillet (30-Minute Dinner)
Ingredients
- 1 lb sirloin steak, sliced into thin strips
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, thinly sliced
- 2 tbsp olive oil, divided
- 1/4 tsp sea salt
- 1/4 tsp pepper
For the creamy sauce:
- 2 cups heavy cream, (can sub alternative milk if desired)
- 2 tbsp soy sauce, (see recipe notes, can sub coconut aminos)
- 1 tbsp corn starch, (can also use rice flour)
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
Instructions
- Prep whatever you are serving with the creamy beef (rice, noodles, potatoes, etc.) to have it ready.
- Slice steak into thin strips as noted. Slice onion, garlic, and mushrooms.1 lb sirloin steak, sliced into thin strips, 1 onion, diced, 2 cloves garlic, minced, 8 oz mushrooms, thinly sliced
- In a bowl or measuring cup, add all of the creamy sauce ingredients. Stir to mix well and dissolve the flour in the mixture.2 cups heavy cream, 2 tbsp soy sauce, 1 tbsp corn starch, 1 tbsp tomato paste, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder
- Heat a large skillet over medium heat and add 1 tbsp oil. Once hot, add the beef strips and season with salt and pepper. Cook for just 1-2 minutes per side, until the beef is just browned. Remove and set aside.1 lb sirloin steak, sliced into thin strips, 1/4 tsp sea salt, 1/4 tsp pepper, 2 tbsp olive oil, divided
- Add more oil to the pan and add the onion and garlic. Cook for 3-4 minutes, stirring frequently, until they start to soften.1 onion, diced, 2 tbsp olive oil, divided, 2 cloves garlic, minced
- Add the mushrooms to the pan. Cook for another 2-3 minutes, stirring frequently, until they soften.8 oz mushrooms, thinly sliced
- Stir the creamy sauce mixture again to mix it up, then pour it into the pan. Scrape up the bits from the bottom of the pan and bring to a quick simmer. Then, turn the heat down to low and simmer, stirring very frequently for 3-5 minutes, until the broth thickens into a gravy-like thick sauce.
- Add the beef strips back into the pan and mix them in with the sauce. Cook another 1-2 minutes.
- Serve over rice, noodles, diced potatoes, or with some veggies. Enjoy.
Notes
- If you don’t have any coconut aminos on hand, you can make your own using our DIY coconut aminos substitute recipe.
- Nutrition estimates are per serving and an estimate provided for reader benefit. See our full nutrition information disclosure here.
This was a filling dinner. I was surprised how flavorful it came out with just a few simple ingredients. Thank you!
You’re welcome Vanessa, I’m glad you enjoyed the recipe.
I made this recipe with ground beef instead of sirloin because I didn’t have any steak. I needed something quick and easy to make on the stovetop on a very hot day after work. The recipe came together quickly in about the 30 minutes that was specified in the title (I usually find recipes take much longer for me than the time specified it takes in the recipe). I served it on noodles and the flavor was delicious. We tend to eat mostly plant based for health reasons and I think this recipe would be great doubling the mushrooms and leaving out the meat as well. I will definitely make this again!!
Sounds perfect, glad you enjoyed the recipe!
Absolutely delicious and easy to make. What more could you ask for? Thanks for the recipe! I know I can never go wrong when I make one you’ve posted!
Thanks Liz, so happy you enjoyed this one!
So yummy and so easy! Great recipe!
Glad you enjoyed it Christene, thanks for the review!