Garlic Butter Steak and Mushroom Skillet

Garlic Butter Steak and Mushroom Skillet is a quick and simple, super flavor-filled, one-skillet meal that is keto, paleo, and gluten-free.

Tender and delicious steak strips with sauteed mushrooms in an incredibly tasty sauce.

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Tender and delicious steak strips with sauteed mushrooms in an incredibly tasty sauce.

If you are looking for a simple, low-carb, paleo, yet delicious dinner to make tonight, then this Garlic Butter Steak and Mushroom Skillet is an easy, one-pan dish that will surely please everyone in the family. 

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This was inspired by my Keto Beef Stroganoff recipe on this site and pairs well with this Baked Garlic Cauliflower Mash side dish recipe.

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Ready to be served in under 30 minutes, this meal will become a favorite weeknight dinner. 

Packed with flavor from garlic butter, lightly seasoned steak strips, and earthy, sauteed mushrooms, this skillet is a nutritious and enjoyable meal for your family dinner table.

Get ready to indulge in an unforgettable dinner experience with so much flavor.

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Ingredients

• 1.5 lb Flank Steak or Strip Steak, sliced against the grain
• 8 ounces sliced Button Mushrooms or White Mushrooms
• One tablespoon of Avocado Oil or Olive Oil
• 3 ½  tablespoons Butter, divided
• 1 ½  tablespoons Tamari Sauce or Coconut Aminos
• 5 Cloves Garlic, minced, divided
• One teaspoon of Dried Thyme Leaves
• One teaspoon of Dried Rosemary
• ½ teaspoon Dried Oregano Leaves
• ¼ teaspoon Black Pepper
• ⅛ teaspoon Crushed Red Chili Pepper Flakes * optional

The Steak Marinade

• ¼ cup Tamari Sauce or Coconut Aminos
• 1 ½  tablespoons Olive Oil
• One tablespoon of Sriracha Sauce or Hot Sauce
• ⅛ teaspoon Black Pepper

See the Printable Recipe Card for more details and nutritional data.

Instructions

In a large bowl, mix all the marinade ingredients.

Add the sliced steak strips to the marinade and toss to coat in the marinade. Set aside to marinate while you prepare the mushrooms.

In a large skillet over medium-high heat, add one tablespoon of avocado or olive oil and 1 ½ tablespoons of butter. Stir the oil and butter together as they melt.

Adding one teaspoon of the minced garlic to the skillet and saute for one minute.

Add the sliced mushrooms to the skillet and saute in garlic butter for 1 minute.

Add the 1 ½ tablespoons tamari sauce to the skillet and saute the mushrooms for  3 minutes or until mushrooms are soft and lightly browned.

Remove from heat and transfer the mushrooms in garlic butter to a bowl. Set aside.

Use the same skillet over medium heat, add the remaining 2 tablespoons butter, the remaining minced garlic, thyme, rosemary, oregano leaves, black pepper, and chili pepper flakes, and mix together.

Add steak strips in one layer (saving the drained steak marinade to use later) to the skillet and cook for one minute on each side until browned (adjust the time to your steak preference).

While the steak is cooking but before it is done, add the reserved marinade to the skillet and continue to cook for one to two minutes. 

Add and stir in the mushrooms & garlic to the skillet and cook until heated through.

Remove from heat and serve immediately and garnish with fresh herbs or parmesan cheese if desired.

Hint: If slicing the steak yourself be sure to slice against the grain.

Equipment

Large Skillet

Large Mixing Bowl

📖 Printable Recipe Card

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Garlic Butter Steak and Mushroom Skillet

Stacey

Garlic Butter Steak and Mushroom Skillet is a quick and simple, super flavor-filled, one-skillet meal that is keto, paleo, and gluten-free.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 8 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 448 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1.5 lb Flank Steak or Strip Steak sliced against the grain
• 8 ounces sliced Button Mushrooms or White Mushrooms
• 1 tablespoon Avocado Oil or Olive Oil
• 3 ½ tablespoons Butter divided
• 1 ½ tablespoons Tamari Sauce or Coconut Aminos
• 5 Cloves Garlic minced, divided
• 1 teaspoon Dried Thyme Leaves
• 1 teaspoon Dried Rosemary
• ½ teaspoon Dried Oregano Leaves
• ¼ teaspoon Black Pepper
• ⅛ teaspoon Crushed Red Chili Pepper Flakes * optional

The Marinade

• ¼ cup Tamari Sauce or Coconut Aminos
• 1 ½ tablespoons Olive Oil
• 1 tablespoon Sriracha Sauce or Hot Sauce
• ⅛ teaspoon Black Pepper

Instructions

 

• In a large bowl, mix all the marinade ingredients, add the sliced steak strips, and toss to coat in the marinade. Set aside to marinate while you prepare the mushrooms.
• In a large skillet over medium-high heat, add 1 tablespoon of avocado or olive oil and 1 ½ tablespoons of butter. Stir the oil and butter together as they melt.
• Add one teaspoon of the minced garlic to the skillet and saute for one minute. Add the sliced mushrooms to the skillet and saute in garlic butter for 1 minute. Add the 1 ½ tablespoons tamari sauce to the skillet and saute the mushrooms for 2- 3 minutes or until mushrooms are soft and lightly browned.
• Remove from heat and transfer the mushrooms and garlic butter to a bowl. Set aside.
• Use the same skillet over medium heat and add the remaining 2 tablespoons butter, the remaining minced garlic, thyme, rosemary, oregano leaves, black pepper, and chili pepper flakes, mix together the herbs and melted butter.
• Add steak strips in one layer (saving the drained steak marinade to use later) to the skillet and cook for one minute on each side until browned or adjust the time to your steak preference of doneness.
• While the steak is cooking but before it is done, add the reserved marinade to the skillet and continue to cook for one to two minutes.
• Add the reserved mushrooms back to the skillet and cook until heated through.
• Remove from heat and serve immediately. Garnish with fresh herbs or parmesan cheese if desired.

*As an Amazon Associate I earn from qualifying purchases.

Notes

Storage: Store any cooked leftover steak and mushrooms in a sealed container in the fridge for up to 3 days and reheat as needed.

*All Nutritional Data are Estimates Only & Based on the products I used*

Yield: 4 servings, Serving Size: ¼ of the whole recipe, Net Carbs Per Serving: 4g, Amounts Per Serving-

Nutrition

Serving: 0.25whole recipeCalories: 448kcalCarbohydrates: 5gProtein: 40gFat: 31gSaturated Fat: 13gCholesterol: 139mgSodium: 730mgPotassium: 241mgFiber: 1gSugar: 1g

Keyword garlic butter steak and mushroom skillet, garlic butter steak strips, keto steak strips and mushrooms

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Storage

Store any cooked leftover steak and mushrooms in a sealed container in the fridge for up to 3 days and reheat as needed.

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Pairing

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Food safety

• Cook steak to a minimum temperature of 120 °F (50 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.