Cheese Mushroom Steak Recipes

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MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS



Mushroom 'Cheesesteak' Lettuce Wraps image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
Freshly ground black pepper
4 large portobello mushrooms, stems removed, gills scraped out, thinly sliced
1 teaspoon olive oil
1 red bell pepper, sliced
1 small yellow onion, sliced
4 slices provolone cheese
1 head butter lettuce, leaves separated

Steps:

  • Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
  • Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
  • Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.

STEAK IN MUSHROOM AND BLUE CHEESE SAUCE



Steak in Mushroom and Blue Cheese Sauce image

Make and share this Steak in Mushroom and Blue Cheese Sauce recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 (10 ounce) steaks, your choice (can sub 4 smaller steaks)
1 tablespoon oil
2 tablespoons butter
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon dried thyme or 1 tablespoon fresh thyme
8 ounces mushrooms, sliced
salt
pepper
1/2 cup beef broth
1 -2 tablespoon cognac or 1 -2 tablespoon brandy
1 cup blue cheese
blue cheese, crumbles (garnishment)

Steps:

  • Season the steaks with salt and pepper. Heat the oil in a heavy skillet on medium-high heat. Add the steaks and sear on high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
  • Let the steaks rest in a heated oven until ready to eat.
  • Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
  • Add the mushrooms and season with salt and pepper and saute until tender, about 5 minutes. Add the broth and cognac and deglaze the pan and simmer until it has thickened and reduced by about half.
  • Remove from heat and stir in the blue cheese and pour over the steaks. Garnish with additional blue cheese crumbles.

MUSHROOM ROUND STEAK



Mushroom Round Steak image

"I think our family would starve it I didn't have a slow cooker-I use it twice a week," laughs Linda Krivanek of Oak Creek, Wisconsin. "This tender beef entree is perfect with mashed potatoes."

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 to 2-1/2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces
2 tablespoons vegetable oil
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
3/4 cup water
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
1 cup sour cream

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown the beef in batches in oil. Transfer meat to a 3-qt. slow cooker with a slotted spoon. , In a bowl, combine the soup, mushrooms, water, ketchup and Worcestershire sauce. Pour over meat. Cover and cook on low for 8 hours or until meat is tender., Remove beef with a slotted spoon; keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir a small amount of hot liquid into sour cream. Return all to the pan; cook on low until heated through. Serve over meat.

Nutrition Facts : Calories 405 calories, Fat 17g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1127mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 38g protein.

MUSHROOM STEAK SAUCE



Mushroom Steak Sauce image

We love this recipe for mushroom sauce on our steaks, because it is very generous with the mushrooms. You can also use it on hamburger patties or a roast.

Provided by Bibi

Categories     Sauces

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup unsalted butter
¼ cup chopped onion
1 (12 ounce) package white mushrooms, stemmed and sliced
¼ teaspoon salt, or more to taste
1 teaspoon freshly minced garlic
¾ cup beef stock
¼ cup dry red wine (such as Cabernet Sauvignon)
1 teaspoon Worcestershire sauce
8 sprigs fresh thyme, or to taste
⅛ teaspoon freshly ground black pepper, or more to taste

Steps:

  • Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
  • Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 19.2 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 9.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 187.7 mg, Sugar 2.6 g

MUSHROOM STEAK HOAGIES



Mushroom Steak Hoagies image

My Aunt Diane perfected the recipe for these hearty hoagies. We often double or triple it for family gatherings since they're such a hit. I begin marinating the beef the night before so the sandwiches can be put together in less than 30 minutes on a hectic evening. -Jennifer Walker, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 cup water
1/3 cup soy sauce
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1 pound beef top round steak, cut into 1/4-inch strips
1 medium onion, chopped
1 medium green pepper, julienned
1 can (4 ounces) mushroom stems and pieces, drained
2 cups shredded part-skim mozzarella cheese
6 hoagie buns, split and toasted
Sliced tomatoes

Steps:

  • In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder and pepper. Add steak and turn to coat. Seal or cover and refrigerate for 6-8 hours or overnight. , Drain and discard marinade. In a large skillet, brown steak over medium heat. Add the onion, green pepper and mushrooms; stir-fry until tender. Reduce heat. Sprinkle with cheese. , Remove from the heat; stir until cheese is melted and meat is coated. Spoon onto buns; top with tomatoes.

Nutrition Facts :

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