Pan-Seared Ranch Steak with Creamy Mushroom Sauce, Roasted Potatoes &Amp; Asparagus

This hearty steak dinner features a perfectly seared ranch steak smothered in a luscious mushroom cream sauce. The sauce, made with sautéed mushrooms, garlic and a touch of sour cream, adds a savory richness that complements the beef beautifully.

On the side, crispy roasted potatoes and tender asparagus complete the meal, making it a well-rounded and satisfying plate. Whether you’re cooking for a special occasion or a weeknight treat, this recipe delivers big flavor with simple steps.

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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

6 ounce AsparagusView 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 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 diagonally into ½-inch-thick slices. 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. Trim and discard the woody ends of the asparagus.
2. On one side of a baking sheet, toss the diced potatoes with a drizzle of olive oil and season generously with salt and pepper. On the other side, toss the carrot slices with olive oil, salt and pepper. Roast on the top rack for 20-25 minutes until golden and crispy. (For 4 servings, use two sheets; roast potatoes on top rack and carrots on middle rack.) If using asparagus, add it to the sheet after the first 10 minutes of roasting and continue for 10-12 more minutes.
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 sliced mushrooms and cook, stirring occasionally, until golden brown and slightly crisp, about 5-7 minutes. Season with salt and pepper. Transfer the mushrooms to a small bowl and wipe out the pan.
4. Pat the ranch steak dry with paper towels and season generously on both sides with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the steak and cook to your desired doneness, about 4-7 minutes per side. Transfer the steak to a cutting board to rest, then wipe out the pan.
5. In the same pan, heat a drizzle of olive oil and 1 tablespoon of butter over medium-high heat. Add the minced garlic and scallion whites and cook until fragrant, about 30 seconds. Stir in the beef stock concentrate and ¼ cup of water (⅓ cup for 4 servings). Bring to a simmer, then add the cooked mushrooms and any juices from the resting steak. Cook until the sauce thickens slightly, 1-2 minutes. Remove from heat and stir in the sour cream until smooth. Season with salt and pepper to taste.
6. Slice the rested steak against the grain. Divide the steak, roasted potatoes and carrots (or asparagus) among plates. Spoon the mushroom cream sauce over the steak. Garnish with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make this recipe dairy-free?

To make it dairy-free, use a plant-based butter and substitute the sour cream with a dairy-free alternative like coconut cream or cashew cream.

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.