Steak with Mushrooms and Onions
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
528 kcal
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Course
Main Course
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Cuisine
American
Steak with Mushrooms and Onions
Description
The steaks are seasoned simply with salt and pepper and grilled over medium heat to retain juiciness while developing a seared crust. On a separate piece of foil on the grill, mushrooms and sliced onions are drizzled with olive oil, tossed with salt and pepper, and grilled to softness and caramelization. After cooking, the vegetables are dressed with balsamic vinegar and topped with provolone cheese slices that melt with residual heat.
Transferring the mushrooms and onions onto the steaks creates a layered flavor profile combining the rich beef with sweet, acidic, and creamy components. The optional balsamic reduction adds a glossy, sweet-tart finish, complementing the earthiness of the mushrooms. Serving the steak with these toppings elevates a straightforward grilled steak into a more complex entrée.
Recipe notes advise suitable alternative steak cuts such as sirloin tip or top round. Leftovers can be refrigerated for up to five days, with cheese added fresh when reheating. Freezing cooked steak is not recommended; instead, freeze raw steaks until ready to cook.
Ingredients
- 4 steaks I used ribeye
- 8 ounces baby bella mushroom sliced
- 1 white onion sliced
- salt
- black pepper
- 4 provolone cheese slices
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- balsamic glaze optional, reduction
Instructions
- Season steaks generously with salt and pepper on both sides. Transfer steaks to grill preheated to medium heat. Grill 6-8 minutes on each side til desired doneness achieved.
- While steaks are grilling, lay a sheet of foil on the grill and add mushrooms and onions. Drizzle with olive oil, season with a bit of salt and pepper, and toss with tongs.
- When steaks are done, transfer to a platter or cutting board to rest. Drizzle onions and mushrooms with balsamic vinegar. Top with cheese and allow to melt for 2-3 minutes.
- Use a spatula to transfer mushrooms and onions (topped with melty cheese) to your steaks. Serve with a drizzle of balsamic reduction if desired. Enjoy!
Notes
- Substitute ribeye with top round, sirloin tip, or eye of round if needed.
- Store leftovers in refrigerator for up to 5 days, keeping mushrooms and onions separate from steak for better reheating.
- Add provolone cheese fresh when reheating to melt over hot steak and vegetables.
- Do not freeze cooked steaks; freeze raw steaks until ready to cook for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 6g | 2% |
| Protein | 47g | 94% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 138mg | 46% |
| Sodium | 123mg | 5% |
| Potassium | 904mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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