There are nights I want something bold and steakhouse-tasting without a long ingredient list or a long wait. Keto garlic steak and mushrooms is exactly that, big flavor from a quick marinade and a hot skillet.
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I cut the steak and mushrooms into similar-size pieces so they cook evenly, and I use a fattier cut like ribeye or sirloin so it stays tender even in small pieces. This whole dish comes together in about the time it takes to set the table.
You can cut everything and mix it with the marinade the night before, then all that is left the next day is the actual cooking.
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How to Cook Keto Garlic Steak & Mushrooms
Chef Jenn’s Take on Garlic Steak & Mushrooms
Cutting steak into bite-size pieces makes this dish fast, but it also makes it easy to overcook without realizing it. Small pieces go from medium-rare to well-done in a matter of seconds once the pan is hot.
I use a fattier cut like ribeye or sirloin here, since leaner cuts turn tough fast once cut this small. Working in batches matters just as much as the cut of meat. A crowded pan steams instead of sears, and steamed meat never gets that browned, steakhouse crust this dish is named for. Cut into a piece to check doneness rather than guessing by time alone, and pull it while it is still pink in the middle.
Mushroom variety is where you can make this your own. Cremini, portobello, button, shiitake, or porcini all work, so use whatever looks best that day. If you are reheating already-cooked steak instead of starting raw, go easy on the heat and the time, since meat that has already been cooked once overcooks even faster the second time around.
What You’ll Love About Garlic Steak & Mushrooms
- Tastes like a steakhouse dinner, ready in about the same time as a drive-thru order.
- Can be prepped the night before, so all that’s left on a busy evening is the actual cooking.
- Flexible with mushroom variety, so it doesn’t get boring even on repeat weeknights.
Ingredients
- Steak – A fattier cut like ribeye or sirloin holds up best once cut into small pieces.
- Mushrooms – Cremini, portobello, button, shiitake, or porcini all work. Cut to about the same size as the steak pieces.
- Garlic – Fresh, minced. Skip the jarred or powdered kind, neither has enough flavor here.
- Dijon mustard – Adds tang to the marinade without much added sugar.
- Dehydrated onion flakes – Onion powder works as a substitute in a slightly smaller amount.
- Worcestershire sauce – Regular is fine in this small amount.
- Olive oil – Divided between the marinade and the pan.
How to Make Garlic Steak & Mushrooms
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim the steak of visible fat and gristle, then cut it into 1-inch pieces. Clean the mushrooms and cut them to roughly the same size as the steak.
Mix the steak and mushrooms with the garlic, Dijon mustard, half the olive oil, onion flakes, and Worcestershire sauce. Toss well to coat everything evenly.
Heat the remaining oil in a large skillet over fairly high heat. Working in two batches so the pan isn’t crowded, add the steak and mushroom mixture.
Cook for 2 to 3 minutes for medium-rare, checking doneness by cutting into a piece rather than guessing by time. Remove and set aside.
Cook the second batch the same way, taking care not to overcook it since the pan will already be hot. Serve right away.
Make It A Meal
This is built for steakhouse-style sides. Steakhouse Creamed Spinach is the classic pairing, and Pan-Roasted Asparagus rounds out the plate with something bright and simple.
For a heartier spread, Brussels Sprouts with Bacon & Maple Syrup adds a little sweetness that plays well against the savory steak.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or a 300°F oven, avoiding the microwave, which tends to make the meat tough. This freezes well for up to 3 months in a tightly sealed, air-free container. Thaw in the fridge overnight or in cool water.
Frequently Asked Questions
This recipe runs about 3 net carbs per generous serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, cook the mushrooms and marinade together first, then add the cut-up cooked steak just to heat it through and coat it in the sauce. Go easy on the heat and time, since already-cooked meat overcooks quickly the second time around.
A fattier cut like ribeye or sirloin works best. Leaner cuts tend to turn tough once cut into small pieces and cooked quickly.
Yes, cut the steak and mushrooms and mix them with the marinade the night before. Store covered in the fridge and cook when you’re ready.
Add Preferred SourceGarlic Steak & Mushrooms
Ingredients
- 1.5 pounds steak trimmed of visible fat
- 8 ounces mushrooms cleaned and quartered
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard
- 4 tablespoons olive oil divided
- 1/2 tablespoon dehydrated onion flakes
- 1 tablespoon Worcestershire sauce
Instructions
- Trim the steak of visible fat and gristle, and cut it into 1-inch squares.
- Clean the mushrooms and halve or quarter them if larger. You want them about the same size as the steak chunks.
- Mix the steak and mushrooms with the garlic, Dijon mustard, 2 tbsp of olive oil, dehydrated onion flakes, and Worcestershire sauce. Mix well to coat.
- Add 1 tbsp of oil to a large skillet and preheat the pan over fairly high, but not scorching hot, heat. Working in two batches, add the meat and mushroom mixture, stirring it a few times to allow for even browning. Cook it for approximately 2-3 minutes for medium-rare beef, another minute or so for more well-done beef. Test the doneness of the beef by cutting into one of the cubes, and cook longer if necessary. Remove from the pan and set aside.
- Cook the remainder of the beef in the remaining oil, taking care not to overcook the beef.
- Serve with your favorite sides!
Notes
Recipe Card Tips
- Use a fattier cut like ribeye or sirloin. Leaner cuts turn tough fast once they’re cut this small and cooked quickly.
- Work in batches instead of crowding the pan. A crowded skillet steams the meat instead of searing it.
- Check doneness by cutting into a piece rather than relying on time alone. Small pieces overcook fast, so it’s worth the extra look.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
All these recipes look yummy.
Thanks! I hope you have a chance to try some!
I’m using mushrooms more and more each time lately. I love this recipe, will save it for later!! Thank you
I LOVE mushrooms – in all their variety! Hope you love this recipe!
I have about 10 oz leftover already-cooked ribeye. Would it work to make the sauce with the mushrooms and then add the cut up steak to heat it slightly and coat it in the sauce? This sounds so delicious and I am looking for a tasty but different way to use up my steak.
Sure! Sounds like a great way to use up steak! Just don’t overheat your leftovers or you could overcook the ribeye. Yum – now I’m hungry! ~Jenn
Wonderful recipes. Most are very easy with minimal ingredients.