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Homemade Garlic Butter Steak and Mushroom Skillet (with Rice) photo

Garlic Butter Steak and Mushroom Skillet (with Rice)

This Garlic Butter Steak and Mushroom Skillet with Rice is a quick, flavorful, and hearty meal perfect for busy weeknights or cozy dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef steak cut into strips (choose a tender cut like sirloin or ribeye)
  • 2 cups mushrooms sliced (button, cremini, or your favorite variety)
  • 4 cloves garlic minced (fresh for the best aroma)
  • 4 tablespoons butter unsalted preferred for control over seasoning
  • 2 cups cooked rice (white, brown, or jasmine rice work well)
  • salt and pepper to taste
  • 2 tablespoons olive oil for searing the steak and sautéing mushrooms
  • fresh parsley chopped (for garnish and a fresh pop of color)

Equipment

  • Large skillet or frying pan
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring spoons and cups

Method
 

Step 1: Prep the Ingredients
  1. Start by slicing your beef steak into even strips, about 1/2-inch thick, so they cook quickly and evenly. Clean and slice your mushrooms, and mince the garlic cloves finely. Have your cooked rice ready to go—if you’re cooking it fresh, start this first as it usually takes the longest.
Step 2: Sear the Steak
  1. Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once hot, add the steak strips in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Season with salt and pepper. Sear the steak for about 2 minutes on each side or until browned but still juicy inside. Remove the steak from the skillet and set aside.
Step 3: Sauté the Mushrooms and Garlic
  1. Reduce the heat to medium and add the remaining olive oil along with 2 tablespoons of butter to the skillet. Toss in the sliced mushrooms and sauté for about 5 minutes, until they’re golden and tender. Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly so the garlic doesn’t burn.
Step 4: Combine Steak and Mushrooms
  1. Return the seared steak strips to the skillet with the mushrooms. Add the remaining 2 tablespoons of butter and stir everything together, allowing the butter to melt and coat the steak and mushrooms in a rich garlic sauce. Season with additional salt and pepper if needed.
Step 5: Serve Over Rice and Garnish
  1. Scoop the cooked rice onto plates or into bowls. Spoon the garlic butter steak and mushroom mixture on top. Garnish generously with chopped fresh parsley for a burst of color and fresh flavor. Serve immediately while hot and enjoy every buttery, garlicky bite.

Notes

  • Use tender cuts like sirloin or ribeye to ensure juicy, tender steak strips.
  • Cook mushrooms in a hot pan without crowding to avoid excess water and achieve a nice golden color.
  • Add garlic after mushrooms have softened and stir constantly to prevent burning and bitterness.
  • Use day-old or properly cooled cooked rice to maintain texture when reheating with the skillet ingredients.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze steak and mushroom mixture separately for longer storage.