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

This ranch steak is incredibly rich and full of meaty flavor, making it a standout dish on its own. But when paired with crispy roasted potatoes, tender roasted carrots and a luscious mushroom cream sauce, it becomes an unforgettable meal. The sauce, with its savory depth, ties everything together beautifully.

Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, this recipe delivers. The combination of perfectly seared steak, earthy mushrooms and creamy sauce is sure to impress. Get ready for a steak dinner that truly exceeds expectations.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

20 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 the produce. Dice the potatoes into ½-inch pieces. Trim, peel and cut the carrots diagonally 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 parts from the green tops.
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 until the potatoes are golden brown and crispy, 20-25 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 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 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 in the same pan over medium-high heat. Add the garlic and scallion whites and cook until fragrant, about 30 seconds. Stir in the stock concentrate and ¼ cup of 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, potatoes and carrots among plates. Spoon the pan sauce over the steak. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of steak?

Yes, you can substitute ranch steak with other tender cuts like sirloin, flank steak or ribeye. Adjust cooking time as needed.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium and 150°F for medium-well. Let it rest before slicing.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use a dairy-free sour cream or omit it. The sauce will still be delicious.