- 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
- 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.
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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Reviewed May. 30, 2014
"recipe was fine, but not outstanding. I probably won't repeat."