Steak with Ham Provolone and Mushroom Sauce
Treat yourself to a luxurious dinner with this Steak with Ham Provolone and Mushroom Sauce, a recipe that takes comfort food to gourmet heights. Juicy, pan-seared beef steaks are crowned with savory slices of deli ham and gooey, melted provolone cheese, then finished under the broiler for the ultimate indulgence. The pièce de résistance is a rich, velvety mushroom sauce made with butter, garlic, heavy cream, and a hint of fresh thyme, adding depth and elegance to every bite. Perfect for special occasions or an elevated weeknight meal, this dish comes together in just 40 minutes, making it both impressive and approachable. With its combination of tender steaks, bold flavors, and creamy sauce, this recipe is guaranteed to wow your taste buds. Serve with roasted vegetables or mashed potatoes to complete the feast.
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Recipe Information
Ingredients
- 4 pieces beef steaks (such as ribeye or sirloin)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 2 cups white mushrooms, sliced
- 1 cup beef broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 4 pieces thin slices of deli ham
- 4 pieces provolone cheese slices
Instructions
Take the steaks out of the refrigerator about 20 minutes before cooking to bring them to room temperature.
Season both sides of each steak with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the steaks for 3-4 minutes on each side, or until they reach your desired level of doneness.
Remove the steaks from the skillet and let them rest on a plate, loosely covered with aluminum foil.
Reduce the heat to medium and add the butter to the same skillet.
Once the butter is melted, stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are golden and tender.
Pour in the beef broth, scraping the bottom of the skillet with a wooden spoon to deglaze it.
Stir in the heavy cream and fresh thyme leaves, letting the sauce simmer for another 3-4 minutes until slightly thickened.
Place a slice of deli ham on top of each cooked steak, followed by a slice of provolone cheese.
Preheat your broiler and place the steaks on a baking sheet.
Broil the steaks for 1-2 minutes, or until the cheese is melted and bubbly.
To serve, spoon the mushroom sauce generously over the steaks and garnish with extra thyme if desired.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 962 mg | 20% | |
*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.
