Juicy Ranch Steak with Creamy Mushroom Sauce and Roasted Vegetables

This steak dinner is all about bold, savory flavors and satisfying textures. A tender ranch steak is seared to perfection and topped with a luscious mushroom cream sauce that’s both rich and tangy. On the side, crispy roasted potatoes, sweet carrots and tender broccoli round out the meal, making it a complete and hearty plate.

What makes this dish special is the depth of flavor in the sauce-earthy mushrooms, garlic and a touch of sour cream create a velvety finish that coats every bite of steak. The vegetables are simply seasoned and roasted until golden, letting their natural sweetness shine. It’s a balanced, comforting dinner that feels indulgent but comes together in under an hour.

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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

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

1 unit BroccoliView 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 the oven to 425°F. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel and cut the carrot on a diagonal into ½-inch-thick pieces. Trim and thinly slice the mushrooms. Peel and mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. Cut the broccoli into bite-size pieces if needed.
2. On one side of a baking sheet, toss the potatoes with a drizzle of olive oil and season generously with salt and pepper. On the other side, toss the carrots with a drizzle of olive oil and season with salt and pepper. Roast on the top rack for 20-25 minutes, until the potatoes are golden and crispy. (For 4 servings, use two sheets; roast potatoes on top rack and carrots on middle rack.) If using broccoli: after the potatoes have roasted for 5 minutes, add the broccoli to the sheet (or a separate sheet) and continue roasting for 15-20 minutes more.
3. While the vegetables roast, heat a drizzle of olive oil and 1 tablespoon of butter 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 and wipe out the pan.
4. Pat the steak dry with paper towels and 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. Return the pan to medium-high heat with a drizzle of olive oil and 1 tablespoon of butter. Add the garlic and scallion whites; cook until fragrant, about 30 seconds. Stir in the 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 the sour cream until smooth. Season with salt and pepper.
6. Slice the steak against the grain. Divide the steak, roasted potatoes and carrots (and broccoli, if using) 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 ranch steak with sirloin, ribeye or strip steak. Adjust cooking time based on thickness.

Can I make this dairy-free?

Replace the butter with a dairy-free alternative and use a dairy-free sour cream or omit it. The sauce will still be flavorful.

How do I store leftovers?

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