Pan-Seared Ranch Steak with Mushroom Cream Sauce and Roasted Potatoes &Amp; Carrots

This dish is all about umami-the fifth taste that makes every bite deeply satisfying. Tender ranch steak is seared to perfection, then topped with a creamy mushroom sauce that’s rich and savory. On the side, crispy roasted potatoes and carrots soak up every last drop of the sauce.

It’s the kind of meal that feels like a steakhouse dinner, but comes together easily in your own kitchen. Serve it straight from the skillet for a rustic, impressive presentation.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Peel carrots and cut into 1/2-inch-thick sticks. Toss potatoes and carrots with 2 teaspoons olive oil, fry seasoning, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. While vegetables roast, pat steak dry and season generously with salt and pepper. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Sear steak for 3-4 minutes per side for medium-rare or to desired doneness. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add 1 tablespoon butter and sliced mushrooms to the skillet. Cook, stirring, until mushrooms are browned and tender, about 4 minutes. Add minced garlic and cook 30 seconds.
4. Stir in beef stock concentrate, 1/4 cup water and sour cream. Simmer until sauce thickens slightly, about 2 minutes. Season with salt and pepper. Slice steak against the grain and serve with mushroom sauce spooned over top. Garnish with sliced scallions. Serve roasted potatoes and carrots alongside.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender steak like sirloin or ribeye works well. Adjust cooking time accordingly.

Can I make this dairy-free?

Substitute sour cream with a dairy-free alternative and use olive oil instead of butter.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.