Ranch Steak with Creamy Mushroom Sauce and Roasted Vegetables

This ranch steak recipe is all about bold, meaty flavor complemented by a luscious mushroom cream sauce. Paired with crispy roasted potatoes and sweet roasted carrots, it’s a complete meal that feels both comforting and special.

The magic happens in one pan: sear the steak to perfection, then build a savory sauce with mushrooms, garlic and a touch of sour cream. It’s an easy yet impressive dinner that will have everyone asking for seconds.

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Ingredients

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms. Mince garlic. Thinly slice scallions, separating whites and greens.
2. Toss potatoes with olive oil, salt and pepper on one side of a baking sheet. Toss carrots with olive oil, salt and pepper on the other side. Roast on top rack until golden and crispy, 20-25 minutes.
3. While vegetables roast, heat olive oil and 1 tablespoon butter in a large pan over medium-high heat. Add mushrooms and cook until golden and slightly crisp, 5-7 minutes. Season with salt and pepper. Transfer to a bowl and wipe out pan.
4. Pat steak dry and season generously with salt and pepper. Heat vegetable oil in the same pan over medium-high heat. Cook steak to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest. Wipe out pan.
5. Heat olive oil and 1 tablespoon butter in the same pan over medium-high heat. Add garlic and scallion whites; cook until fragrant, 30 seconds. Stir in ¼ cup water and beef stock concentrate. Bring to a simmer, then add mushrooms and any resting juices from steak. Cook until slightly thickened, 1-2 minutes. Remove from heat and stir in sour cream until smooth. Season with salt and pepper.
6. Slice steak against the grain. Divide steak, potatoes and carrots among plates. Spoon sauce over steak. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with sirloin, ribeye or flank steak. Adjust cooking time based on thickness and desired doneness.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium and 160°F for well-done. Let it rest after cooking.