Ranch Steak with Creamy Mushroom Sauce and Roasted Potatoes &Amp; Carrots

This ranch steak is incredibly rich and flavorful on its own, but paired with a luscious mushroom cream sauce and perfectly roasted vegetables, it becomes an unforgettable meal. The crispy roasted potatoes and tender carrots add heartiness, while the creamy pan sauce brings savory depth to every bite.

Whether you’re cooking for a special occasion or a weeknight treat, this steak dinner is sure to impress. With simple ingredients and straightforward steps, you can create a restaurant-quality dish right at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into 1-inch chunks. Peel and slice the carrots into 1/2-inch thick rounds.
2. Toss the potatoes and carrots with 2 teaspoons of olive oil, salt and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, until golden and tender.
3. While the vegetables roast, pat the ranch steak dry with paper towels. Season generously with salt and pepper on both sides.
4. Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the steak and cook for 4-5 minutes per side for medium-rare or to your desired doneness. Transfer to a plate and tent with foil to rest.
5. Reduce the heat to medium. Add the remaining 2 teaspoons of olive oil and the butter to the skillet. Add the sliced mushrooms and cook, stirring occasionally, until browned, about 4-5 minutes.
6. Mince the garlic and add it to the mushrooms. Cook for 30 seconds until fragrant.
7. Stir in the beef stock concentrate and 1/4 cup of water. Bring to a simmer, scraping up any browned bits from the pan. Cook for 1-2 minutes until slightly thickened.
8. Remove the skillet from heat and stir in the sour cream until smooth. Season with salt and pepper to taste.
9. Slice the rested steak against the grain. Serve with the roasted potatoes and carrots and spoon the mushroom cream sauce over the steak. Garnish with sliced scallions.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with sirloin, ribeye or strip steak. Adjust cooking time accordingly.

How do I make the sauce dairy-free?

Use a dairy-free sour cream alternative and substitute butter with olive oil or vegan butter.

Can I prepare the vegetables ahead of time?

Yes, you can chop the potatoes and carrots up to a day in advance. Store them in water in the refrigerator to prevent browning.