Pan-Seared Ranch Steak with Creamy Mushroom Sauce and Roasted Vegetables

This hearty steak dinner features a perfectly seared ranch steak topped with a luscious mushroom cream sauce. The sauce, made with sautéed mushrooms, garlic and a touch of sour cream, adds rich, savory depth to the tender beef. On the side, crispy roasted potatoes and tender carrots round out the meal, making it both satisfying and balanced.

Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is straightforward and impressive. The combination of juicy steak, earthy mushrooms and roasted vegetables will have everyone coming back for seconds. Let’s get cooking!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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 all 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. Trim green beans if needed.
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 for 8 minutes. Then, remove sheet, add green beans to the sheet (tossing with a little oil if desired) and continue roasting until potatoes are golden and crispy and carrots and green beans are tender, about 12-15 minutes more.
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 occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. Transfer mushrooms to a small bowl and wipe out the pan.
4. Pat steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer steak to a cutting board to rest. Wipe out the pan.
5. In the same pan, heat a drizzle of olive oil and 1 tablespoon butter over medium-high heat. Add garlic and scallion whites; cook until fragrant, about 30 seconds. Stir in beef stock concentrate and ¼ cup water. Bring to a simmer, then stir in the cooked mushrooms and any resting juices from the 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, ribeye or strip steak. Adjust cooking time based on thickness and desired doneness.

Can I make this recipe dairy-free?

To make it dairy-free, use a plant-based butter and omit the sour cream or use a dairy-free sour cream alternative. The sauce may be slightly thinner but still 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 skillet or microwave.