I love easy skillet meals, and this one may be the tastiest yet. I mean, steak, mushrooms and gorgonzola are such a classic combo, why not put it all together in one skillet? This one can be a keto dream on it’s own, maybe with a nice salad or cauliflower mash on the side. But it’s also so good with some nice crusty bread, or even over mashed potatoes.
What cut of steak to use
This recipe works great with just about any boneless cut. Think ribeye, New York strip, sirloin or flank. If you’re watching your fat intake, top round could work as well. Today we are using flap steak, or flap meat. If you’re not familiar with it, don’t let the name deter you. This has become one of our favorite cuts. It’s similar to flank, but has more marbling and is more tender.
Ingredients for this creamy steak skillet
SteakPortobello Mushrooms – sliced.Garlic – sliced.Gorgonzola CheeseCreamSalt & pepperOilButterParsley
How to make this Gorgonzola Portobello Steak Skillet
Heat a large skillet (we recommend cast iron) over medium high heat. Once hot, add in oil. Generously season steak with salt and freshly cracked black pepper. Give it a nice sear on both sides. Remove to a plate and cover with aluminum foil. Add butter to the pan and once melted add in mushrooms. Cook until they are tender and remove to a plate. Add in garlic and stir for a minute. Slowly stir in the cream, deglazing the pan. Add in gorgonzola and simmer on low until the cheese melts into the sauce. Thinly slice the steak against the grain, then stir into the sauce along with the mushrooms and half of the parsley. Heat for a minute or so and done! When serving, garnish with remaining parsley. Check out our collection of favorite Steak Recipes!
What to serve this steak skillet with
As mentioned earlier, this is great with bread or mashed potatoes. I can also see egg noodles or gnocchi going well with it. For the keto crowd, have it alongside a salad or with some cauliflower mash, zoodles or keto bread.
Variations
Add extra veggies like zucchini, broccoli or bell peppers.Try different herbs. I can see a little bit of thyme going good.You can substitute blue cheese for the gorgonzola. It does have a sharper taste, so start with half as much and add until the flavor is to your liking.For a lower cal version, substitute the cream with half and half.Add a splash of white wine when cooking the mushrooms, it adds an extra layer of flavorIf you’re lactose intolerant, substitute the cream for coconut cream. Just chill it in the fridge so it hardens up, then drain out the liquid portion. The remaining solid can be substituted for equal amounts of the heavy cream.
Storing leftovers
This makes for super delicious lunch leftovers. Just store it in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing it, as the cream loses it’s texture. So there you have it, one easy and super duper delicious dinner. That combo of steak, mushroom, gorgonzola and a bit of freshly cracked pepper is hard to beat. We’re sure you’re going to love this one! Be sure to bookmark or pin this recipe so you can come back to it again and again. And while you’re here, join our mailing list, we’re always cooking up tasty new things for you. Until next time…
Gorgonzola Portobello Steak Skillet, on my Gypsy Plate… enjoy!
Try these other easy, but delicious dinner recipes:Easy Creamy Chicken SkilletShrimp Saganaki (Greek Shrimp)Johnny Marzetti CasseroleSwedish MeatballsSalmon with Mango SalsaPesto Shrimp & GritsKung Pao ChickenWelsh Rarebit
