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

This steak dinner is all about bold, savory flavors and satisfying textures. A perfectly seared ranch steak is topped with a luscious mushroom cream sauce, while crispy roasted potatoes and tender carrots round out the plate. It’s a restaurant-quality meal you can easily make at home.

The key is building layers of flavor: first, sear the mushrooms until golden, then cook the steak in the same pan and finally create a quick pan sauce with garlic, stock and sour cream. The result is a deeply savory sauce that complements the beef beautifully. Serve it all together for a hearty, comforting dinner that will impress anyone at the table.

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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 Cooking 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 the oven to 425°F (220°C). Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice the mushrooms. Peel and mince or grate the garlic. Trim and thinly slice the scallions, separating the white and green parts.
2. On a baking sheet, toss the potatoes on one side with a drizzle of olive oil; season generously with salt and pepper. On the other side, toss the carrots with a drizzle of olive oil; season with salt and pepper. Roast on the top rack until the potatoes are golden brown and crispy and the carrots are tender, 20-25 minutes. (For 4 servings, divide between two sheets and roast on top and bottom racks.)
3. While the vegetables roast, heat a drizzle of olive oil and 1 tablespoon of butter (2 tablespoons for 4 servings) in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, 5-7 minutes. Season with salt and pepper. Transfer the mushrooms to a small bowl. Wipe out the pan.
4. Pat the steak dry with paper towels; season generously all over with salt and pepper. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the steak and cook to your desired doneness, 4-7 minutes per side. Transfer the steak to a cutting board to rest. Wipe out the pan.
5. Heat a drizzle of olive oil and 1 tablespoon of butter (2 tablespoons for 4 servings) in the same pan over medium-high heat. Add the garlic and scallion whites; cook until fragrant, about 30 seconds. Stir in ¼ cup of water (⅓ cup for 4 servings) and the beef stock concentrate. 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 the pan from the heat and stir in the sour cream until smooth. Season with salt and pepper.
6. Slice the steak against the grain. Divide the steak, roasted potatoes and carrots among plates. Spoon the mushroom cream sauce over the steak. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or strip steak. Adjust cooking time as needed based on thickness.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The sauce may have a slightly different consistency.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.