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Steaks with Mushrooms

For a budget-friendly option, I cut the small steaks off a good roast purchased on sale, then individually wrap and freeze them. Then I just take out as many as needed at a time. —Jeanette K. Cakouros, Brunswick, Maine
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 2 boneless beef sirloin steaks (5 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms


  • Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.
  • In the same skillet, saute mushrooms until tender. Serve with steaks.
Nutrition Facts
1 each: 197 calories, 15g fat (8g saturated fat), 70mg cholesterol, 737mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 15g protein.

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Average Rating:
  • Muddyfrogwater
    Aug 12, 2015

    The definition of steak: a slice of meat cooked by broiling, frying, etcWhat's so confusing?

  • NYCWarrior
    Aug 12, 2013

    I added a 1/4 c of balsamic vinegar to the sauce, and it was even better. My husband loved it and had the leftovers in a sandwich the next day for lunch. Nice recipe!

  • Likkel
    Feb 12, 2010

    Very simple, very good!

  • tkarinas
    Feb 11, 2010

    Steaks in our home are a very welcome dish and these steaks turn out beautifully. This recipe is a keeper and one I want in my recipe box.

  • mrsmik
    Feb 11, 2010

    I'm also really confused. You cannot get steaks off a roast! I would also like to know what type of steak you are using????

  • liz1960
    Feb 11, 2010

    I'm just a little confused....first off youdon't get a steak out of a roast, sirloin comes from a striploin, which is not a what piece of meat are you actually using??

  • lchtex_1
    Jan 24, 2010

    I have made this several times and love its simplicity. The whole family loves it, too!

  • joymark
    Oct 21, 2009

    wonderful taste, I used a black peppercorn marinade, tender and flavorful

  • Schoryal
    Aug 9, 2008

    No comment left