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

This steak dinner is all about deep, meaty flavor paired with comforting sides. A perfectly seared ranch steak gets topped with a luscious mushroom cream sauce that’s savory and satisfying. On the side, crispy roasted potatoes and tender roasted carrots round out the meal, making it hearty enough for any night of the week.

The best part? This dish comes together with simple ingredients and straightforward steps. Whether you’re cooking for a special occasion or just treating yourself, this recipe delivers restaurant-quality results at home.

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Ingredients

12 ounce PotatoesView 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

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Wash and dry potatoes, then cut into 1/2-inch wedges. Peel carrots and cut into 1/2-inch thick sticks. Toss potatoes and carrots with 2 tsp olive oil, 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 with paper towels. Season generously with salt and pepper on both sides.
3. Heat 1 tsp cooking oil in a large skillet over medium-high heat. Add steak and cook 4-5 minutes per side for medium-rare or until desired doneness. Transfer to a plate and tent with foil to rest.
4. Reduce heat to medium. Add 2 tsp olive oil and sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms are browned and tender, about 4-5 minutes.
5. Add minced garlic and sliced scallions (white parts only; reserve green tops for garnish). Cook 1 minute until fragrant.
6. Stir in beef stock concentrate and 1/4 cup water. Bring to a simmer, scraping up browned bits. Cook 1-2 minutes until slightly reduced.
7. Remove from heat and stir in butter and sour cream until sauce is smooth. Season with salt and pepper to taste.
8. Slice steak against the grain. Serve with roasted potatoes and carrots, spoon mushroom cream sauce over steak and garnish with sliced scallion greens.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

How do I make the sauce dairy-free?

Use a dairy-free butter substitute and omit the sour cream or replace with a dairy-free alternative like coconut cream.

Can I prepare this meal ahead of time?

The sauce and roasted vegetables can be made ahead and reheated. Cook the steak fresh for best results.