Skillet Mushroom Steak Bites
I am obsessed with these tender steak bites swimming in a savory mushroom gravy! I cannot rave about this incredible entree enough. Serve it over mashed potatoes for a meal that will make you oh so happy!
These Skillet Mushroom Steak Bites are soooooo good, friends! The steak sears quickly so you better believe this entree is a fast one. (We have things to do, don’t we? We want to be in and out of that kitchen pronto!)
I am a steak and potatoes girl and this entree makes my heart sing. Sure, it doesn’t come with potatoes but isn’t it just begging to be ladled over some? I whip my Light & Creamy Mashed Potatoes and it is a heavenly combo!
I use sirloin steak for this recipe. You can obviously use your favorite cut of beef if you like. My mushrooms of choice are sliced baby bella – any sliced mushroom will do.
And that gravy. Let’s talk about the gravy because it’s pretty much the most important part. Beef stock, balsamic vinegar (for tanginess and a hint of sweetness), garlic, thyme, rosemary, and seasoning. So much yes. I use arrowroot flour to quickly thicken it all once it’s done cooking but you can omit if you want to keep it thin.
If you’re new to arrowroot flour, the thing to remember is that you want to shake it up with equal parts water (I typically use 1 tablespoon of each) to create a slurry. Then pour it into your sauce, gravy, or soup after you’ve turned off the heat. Stir and you’ll see it thicken right away. You can always add more if needed. It’s so simple!
I can’t wait to hear what you think about this delicious steak entree. Give it a try and come back to leave a comment!
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Skillet Mushroom Steak Bites
- 2 tbsp olive or avocado oil, Can substitute oil of choice or ghee.
- 2 lbs sirloin steak , cut into 1-inch pieces
- 1 tsp salt
- 3/4 tsp pepper
- 2 tbsp ghee, Can substitute an oil of choice.
- 8 oz sliced mushrooms, I prefer sliced baby bella mushrooms.
- 1 tbsp garlic, minced
- 1 cup beef stock
- 2 tbsp balsamic vinegar
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp arrowroot flour
- 1 tbsp cold water
- Heat 2 tablespoons of oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add steak bites. If your skillet is large enough you can fit it all but you may prefer to do two batches. It's totally up to you. Season with salt and pepper. Sear steak for 2 to 3 minutes per side or until you have some beautiful browning. Steak will cook very quickly so don't overdo it. Once finished, remove from pan and set aside on a plate.
- Reduce heat to medium. Add 2 tablespoons of ghee (or another oil if preferred) and sliced mushrooms. Sauté, flipping occasionally, until mushrooms are tender, about 4 to 5 minutes.
- Add the minced garlic. Sauté until garlic is golden, about one minute.
- Add beef stock, balsamic vinegar, thyme, rosemary, onion powder, and garlic powder. Stir to combine. Now add steak bites back to the skillet. Cover and simmer for about 4 to 5 minutes or until gravy is heated through and steak is cooked how you like it. (If you prefer less cooked steak bites don't incorporate them back into the pan until gravy is almost completely done. That way your steak just has a minute to warm up.) Taste and add more salt and pepper if desired.
- To thicken gravy, turn off heat. In a small container combine arrowroot flour and water. Shake. Pour the mixture into your gravy and stir so it’s thoroughly mixed in. You’ll notice the gravy begins to thicken immediately.