Steak and Mushroom Casserole
Indulge in the rich and comforting flavors of this Steak and Mushroom Casserole, a hearty dish that's perfect for cozy dinners and special occasions alike. Juicy strips of seared beef sirloin are paired with tender button mushrooms, caramelized onions, and a luscious creamy sauce infused with garlic, thyme, and Worcestershire sauce. Topped with a golden, cheesy breadcrumb crust, every bite offers a delightful mix of textures and flavors. This casserole is baked to bubbly perfection and garnished with fresh parsley for an elegant touch. With just 20 minutes of prep time, this one-pan wonder is a crowd-pleasing favorite that combines classic steakhouse vibes with effortless comfort food appeal. Perfect for weeknight meals or entertaining guests, this steak and mushroom casserole is destined to become a family favorite.
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Recipe Information
Ingredients
- 1 lb beef sirloin steak
- 8 oz button mushrooms
- 1 medium yellow onion
- 3 garlic cloves
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 0.5 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded cheddar cheese
- 0.5 cup breadcrumbs
- 2 tbsp chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the beef sirloin steak into bite-sized strips and season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak strips in batches until browned on all sides, about 2-3 minutes per batch. Remove from the skillet and set aside.
Add 2 tablespoons of butter to the skillet, then add the sliced mushrooms. Cook for 5-7 minutes until golden and softened. Remove and set aside.
In the same skillet, heat the remaining olive oil and cook the finely chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Stir in the flour and cook for 1-2 minutes to remove the raw taste. Gradually pour in the beef broth while whisking to create a smooth sauce.
Add the heavy cream, Worcestershire sauce, thyme, salt, and black pepper. Bring the sauce to a simmer and reduce slightly, about 5 minutes.
Return the steak and mushrooms to the skillet, stirring to coat everything evenly in the sauce.
Transfer the mixture to a greased 9x13-inch casserole dish.
In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of melted butter. Stir in the shredded cheddar cheese and chopped parsley.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let rest for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 6266 mg | 272% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 14.9 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1071 mg | 82% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2961 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
