Garlic, mushrooms, and tender steak come together in this quick keto dinner: Keto Garlic Steak & Mushrooms. Follow me, Chef Jenn, and I’ll show you all my best tips and tricks for making this amazing keto steak recipe perfectly every time!
Do you know those nights when you’re craving something tasty but don’t have the time to whip out an amazing meal?
When that happens, I turn to a simple recipe like this Garlic Steak & Mushrooms. With big, bold flavors and keto-friendly ingredients, this 3 net carb dish takes only a few minutes to prep and it cooks up in a flash.
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How to Cook Keto Garlic Steak & Mushrooms
Cutting the steak and mushrooms into bite-size pieces makes this dish cook quickly, but it can also overcook easily and before you know it, you’re chewing on tough meat.
To avoid this, use a fattier cut of steak (like ribeye or sirloin) and don’t cut the meat cubes too small.
Use a good knife (I love Henckels knives like the chef’s knife in this set one for jobs like this.
And, when you do cook it, start with high heat, work in batches to not over-crowd (and therefore steam) the pan, and cook until the meat is medium-rare, that is to say, still quite pink in the middle.
Also use a large skillet – this is one of my favorites, and it comes with a lid which is very handy. I also love that it can go into the oven: Skillet with lid.
Cooking at a high heat (not the highest but pretty high) and checking the doneness of the steak by cutting into a piece will also help you get it just right for you and your family.
What To Serve with Keto Garlic Steak & Mushrooms
This dish reminds me of steakhouse dining, so I like steakhouse sides with it.
The family will eat mashed taters and I’ll have mashed cauliflower, along with something like this creamy and cheesy Steakhouse Keto Creamed Spinach that the whole family loves. But, this dish is so versatile that you can serve it with any of your favorite sides like Crack Cauliflower, Brussels Sprouts with Bacon & Maple Syrup, or Pan-Roasted Asparagus.
Chef’s Tips
- Prep this dish the night before by cutting the meat and mushrooms, and mixing them with the marinade. Then, all you need to do is cook it and dig in!
- Mix up the mushrooms! Cremini, portabella, and button mushrooms are all great, or go exotic with shiitake or porcini mushrooms.
- Use fresh garlic – the pre-minced stuff from the jar just doesn’t have the same garlic flavor, and powdered/minced garlic won’t be strong enough.
- Fattier cuts of meat work best in this dish, or you can use steak tips.
Is Garlic Steak & Mushrooms Freezable?
Yes! You can freeze this dish. There’s not a lot of sauce, so when you freeze it is best to freeze it in a vacuum sealer so that you get out as much of the air as you can.
To freeze it, place the portion into a vacuum sealer and follow the machine’s directions to seal it. Freeze for up to three months.
To thaw, place the sealed bag in cool water until thawed, or thaw in the fridge overnight.
To reheat it, heat it in the oven at 300-F until warmed through, or heat in a skillet over medium heat. Try not to overcook it. Do not microwave it as the extreme heat will cause the meat to get tough and dry.
Garlic Steak & Mushrooms ingredients 
Cut and in the bowl. 
Mixed with the other ingredients. 
Cook over high heat. 
Look at the caramelization! Dig in!
Garlic Steak & Mushrooms
Ingredients
- 1.5 pounds steak trimmed of visible fat
- 8 ounces mushrooms cleaned and quartered
- 3 cloves garlic minced
- 1 tbsp Dijon mustard
- 4 tbsp olive oil divided
- 1/2 tbsp dehydrated onion flakes
- 1 tbsp 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!
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.