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

This ranch steak recipe is all about deep, meaty flavor. With a simple seasoning of salt and pepper, the steak shines on its own, but we’ve taken it to the next level with a rich mushroom cream sauce and perfectly roasted sides. Crispy golden potatoes and tender carrots make this a complete, satisfying meal.

The savory mushroom pan sauce, finished with a touch of sour cream, adds a luxurious finish to the steak. Every bite is packed with comforting, hearty goodness. Get ready for a steak dinner that truly delivers.

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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

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 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 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 or grate garlic. Trim and thinly slice scallions, separating whites from greens.
2. On a baking sheet, toss potatoes with a drizzle of olive oil; season generously with salt and pepper. On the same sheet, toss carrots with a drizzle of olive oil; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on bottom rack.) Roast on top rack until golden brown and crispy, 20-25 minutes.
3. While vegetables roast, heat a drizzle of olive oil and 1 tablespoon butter (2 tablespoons for 4 servings) 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 to a small bowl. Wipe out the pan.
4. Pat steak dry with paper towels; season generously all over 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 out the pan.
5. Heat a drizzle of olive oil and 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium-high heat. Add garlic and scallion whites; cook until fragrant, about 30 seconds. Stir in ¼ cup water (⅓ cup for 4 servings) and beef stock concentrate. Bring to a simmer, then stir in mushrooms and any resting juices from the steak; cook until slightly thickened, 1-2 minutes. Remove from heat. 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 pan sauce over steak. Garnish with 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 as needed.

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, carrots, mushrooms and scallions up to a day in advance. Store them separately in the fridge.