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Mushroom Strip Steaks Recipe

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"When you want to dress up steak in a hurry, try this easy recipe," suggests Kay Riedel of Topeka, Kansas. "Bob and I enjoy the mouthwatering combination of beef, mushrooms, cheese and onion soup."—Kay Riedel, Topeka, Kansas

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Mushroom Strip Steaks Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

2 boneless beef top loin steaks (8 ounces each)
1 to 2 tablespoons vegetable oil
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 jar (6 ounces) sliced mushrooms, drained
1/2 cup shredded part-skim mozzarella cheese

Directions

In a large skillet over medium-high heat, cook steaks in oil for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Drain.
Top each steak with the soup, mushrooms and mozzarella cheese. Cover and cook for 2-4 minutes or until the cheese is melted. Yield: 2 servings.

Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Originally published as Mushroom Strip Steaks in Taste of Home October/November 2002, p22

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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