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

Indulge in a restaurant-quality steak dinner right at home with this savory recipe. A perfectly seared ranch steak is topped with a luscious mushroom cream sauce, while crispy roasted potatoes and tender carrots round out the meal. The combination of earthy mushrooms, tangy sour cream and rich beef flavors creates a sauce that elevates every bite.

This dish is designed to be both satisfying and straightforward, making it ideal for a special weeknight dinner or a weekend treat. With minimal prep and simple techniques, you’ll have a hearty, flavorful meal on the table in no time. Get ready to enjoy a steak experience that’s truly memorable.

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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

4 ounce Button MushroomsView 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

teaspoon (tsp) SaltView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.
2. On a baking sheet, toss potatoes with a drizzle of olive oil and season with salt and pepper. On the same sheet, toss carrots with olive oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. (For 4 servings, use two sheets and rotate racks halfway.)
3. While vegetables roast, heat a drizzle of olive oil and 1 tablespoon butter in a large pan over medium-high heat. Add mushrooms and cook, stirring, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. Transfer to a small bowl. Wipe pan clean.
4. Pat steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest. Wipe pan clean.
5. Heat a drizzle of olive oil and 1 tablespoon butter in the same pan over medium-high heat. Add garlic and scallion whites; cook until fragrant, about 30 seconds. Stir in beef stock concentrate and ¼ cup water (⅓ cup for 4). Bring to a simmer, then stir in 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 mushroom cream sauce over steak. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with sirloin, flank or strip steak. Adjust cooking time as needed.

Can I make this dairy-free?

To make it dairy-free, use a plant-based butter and sour cream alternative. The sauce may have a slightly different flavor but will still be delicious.

How do I store leftovers?

Store leftover steak, vegetables and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.