Low Carb Steak & Mushroom Skillet – Fast, Flavorful, and Satisfying

If you love a hearty dinner that doesn’t weigh you down, this Low Carb Steak & Mushroom Skillet checks all the boxes. It’s rich, savory, and ready in under 30 minutes, with everyday ingredients you can find anywhere. The steak is seared until caramelized, then finished with buttery mushrooms, garlic, and herbs.

Everything cooks in one pan, so cleanup stays easy. Serve it on its own or with a simple low-carb side for a weeknight win.

Low Carb Steak & Mushroom Skillet – Fast, Flavorful, and Satisfying

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Steak: 1 to 1.25 pounds sirloin, ribeye, New York strip, or flat iron (about 2 steaks)
• Mushrooms: 12 ounces cremini or baby bella, sliced (white button or shiitake also work)
• Onion or shallot: 1 small yellow onion or 2 shallots, thinly sliced
• Garlic: 3–4 cloves, minced
• Butter: 2 tablespoons
• Olive oil or avocado oil: 1–2 tablespoons
• Beef or chicken broth: 1/3 cup (low-sodium)
• Fresh herbs: 1–2 teaspoons chopped thyme or rosemary (or 1/2 teaspoon dried)
• Worcestershire sauce: 1 teaspoon (check label for sugar content)
• Salt and pepper: To taste
• Optional add-ins: 1 tablespoon Dijon mustard, a splash of dry white wine, red pepper flakes, or a squeeze of lemon

Instructions

 

• Prep the steak: Pat the steaks dry with paper towels. Season both sides with salt and pepper. Let them sit at room temperature for 15 minutes while you prep the mushrooms and aromatics.
• Slice the vegetables: Clean mushrooms with a dry towel and slice. Thinly slice the onion or shallot and mince the garlic. Chop the herbs.
• Heat the pan: Set a large skillet (cast iron is ideal) over medium-high heat. Add 1 tablespoon oil and heat until shimmering.
• Seat the steak: Lay the steaks in the hot pan without crowding. Cook 3–5 minutes per side, depending on thickness, until browned and cooked to your liking. Remove to a plate and tent loosely with foil.
• Sauté the mushrooms: Add the remaining oil if the pan looks dry. Add the mushrooms in an even layer. Don’t stir for 2 minutes so they can sear. Then season with a pinch of salt and cook, stirring occasionally, until browned and their moisture evaporates, about 5–7 minutes.
• Add onion and garlic: Stir in the sliced onion/shallot and cook until softened, 2–3 minutes. Add the garlic and herbs; cook 30–60 seconds until fragrant.
• Deglaze: Pour in the broth and Worcestershire. Scrape up browned bits from the pan. Simmer 1–2 minutes to slightly reduce. For extra depth, add Dijon or a splash of wine now and simmer another minute.
• Finish with butter: Turn heat to low and stir in the butter until melted and glossy. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon.
• Slice and return steak: Slice the steak against the grain into strips. Return it and any juices to the skillet, tossing with the mushrooms to coat and warm through, about 1 minute.
• Serve: Garnish with more herbs if you like. Pair with cauliflower mash, sautéed greens, or a simple salad to keep it low carb.

Why This Recipe Works

This is a one-pan recipe that focuses on high heat and simple seasoning to create big flavor. Searing the steak first builds a deep, savory crust, then the mushrooms soak up all the browned bits in the pan.

A splash of broth and a pat of butter pull it together into a glossy pan sauce without flour or sugar. It’s flexible, too—use any tender cut of steak and your favorite mushrooms. The result is a restaurant-style dish that’s low carb, high protein, and truly satisfying.

Shopping List

• Steak: 1 to 1.25 pounds sirloin, ribeye, New York strip, or flat iron (about 2 steaks)
• Mushrooms: 12 ounces cremini or baby bella, sliced (white button or shiitake also work)
• Onion or shallot: 1 small yellow onion or 2 shallots, thinly sliced
• Garlic: 3–4 cloves, minced
• Butter: 2 tablespoons
• Olive oil or avocado oil: 1–2 tablespoons
• Beef or chicken broth: 1/3 cup (low-sodium)
• Fresh herbs: 1–2 teaspoons chopped thyme or rosemary (or 1/2 teaspoon dried)
• Worcestershire sauce: 1 teaspoon (check label for sugar content)
• Salt and pepper: To taste
• Optional add-ins: 1 tablespoon Dijon mustard, a splash of dry white wine, red pepper flakes, or a squeeze of lemon

Instructions

1. Prep the steak: Pat the steaks dry with paper towels.

   Season both sides with salt and pepper. Let them sit at room temperature for 15 minutes while you prep the mushrooms and aromatics.

2. Slice the vegetables: Clean mushrooms with a dry towel and slice. Thinly slice the onion or shallot and mince the garlic.

   Chop the herbs.

3. Heat the pan: Set a large skillet (cast iron is ideal) over medium-high heat. Add 1 tablespoon oil and heat until shimmering.
4. Seat the steak: Lay the steaks in the hot pan without crowding. Cook 3–5 minutes per side, depending on thickness, until browned and cooked to your liking.

   Remove to a plate and tent loosely with foil.

5. Sauté the mushrooms: Add the remaining oil if the pan looks dry. Add the mushrooms in an even layer. Don’t stir for 2 minutes so they can sear.

   Then season with a pinch of salt and cook, stirring occasionally, until browned and their moisture evaporates, about 5–7 minutes.

6. Add onion and garlic: Stir in the sliced onion/shallot and cook until softened, 2–3 minutes. Add the garlic and herbs; cook 30–60 seconds until fragrant.
7. Deglaze: Pour in the broth and Worcestershire. Scrape up browned bits from the pan.

   Simmer 1–2 minutes to slightly reduce. For extra depth, add Dijon or a splash of wine now and simmer another minute.

8. Finish with butter: Turn heat to low and stir in the butter until melted and glossy. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon.
9. Slice and return steak: Slice the steak against the grain into strips.

   Return it and any juices to the skillet, tossing with the mushrooms to coat and warm through, about 1 minute.

10. Serve: Garnish with more herbs if you like. Pair with cauliflower mash, sautéed greens, or a simple salad to keep it low carb.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
• Reheat: Warm gently in a skillet over medium-low heat with a splash of broth to keep it juicy. Avoid microwaving on high, which can overcook the steak.
• Freeze: You can freeze for up to 2 months, though texture is best fresh.

  Thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Low carb, high protein: Great for low-carb or keto-friendly eating without feeling deprived.
• One-pan convenience: Minimal cleanup and quick cooking make it weeknight-friendly.
• Flexible and forgiving: Works with different steak cuts and mushroom types, and you can adjust the sauce to your taste.
• Nutrient-dense: Steak provides iron, B vitamins, and zinc; mushrooms add fiber, potassium, and umami.
• Restaurant flavor at home: Searing and deglazing create rich flavor without flour or added sugar.

What Not to Do

• Don’t crowd the pan: Overcrowding steams the steak and mushrooms and prevents browning.
• Don’t skip drying the steak: Moisture on the surface stops a proper sear.
• Don’t overcook: Pull the steak off a touch early; it will finish gently when returned to the pan.
• Don’t add garlic too soon: It burns fast. Add it after onions and mushrooms have softened.
• Don’t rely only on salt: A small hit of acidity (lemon or Dijon) brightens the whole dish.

Variations You Can Try

• Creamy version: Stir in 2–3 tablespoons heavy cream at the end for a silky mushroom sauce.
• Peppercorn twist: Add 1–2 teaspoons crushed green peppercorns with the broth for heat and fragrance.
• Garlic-herb butter: Finish with a pat of compound butter made with parsley, chives, and lemon zest.
• Balsamic and thyme: Add 1–2 teaspoons balsamic vinegar during the deglaze for a sweet-tart note.
• Steakhouse style: Top with blue cheese crumbles off the heat for a bold, creamy finish.
• Umami boost: Add a splash of soy sauce or tamari (gluten-free) to the broth instead of Worcestershire.
• Extra veg: Toss in spinach or asparagus tips during the last minute for color and nutrients.

FAQ

What’s the best cut of steak for this skillet?

Sirloin, ribeye, New York strip, or flat iron are great choices because they’re tender and take well to quick searing. If using flank or skirt steak, slice very thin against the grain and cook quickly to avoid toughness.

Can I make this dairy-free?

Yes.

Use olive oil instead of butter and skip any cream. For extra richness, finish with a drizzle of good olive oil and a squeeze of lemon.

Is Worcestershire sauce low carb?

Most brands are low in carbs per teaspoon, but check the label. If you prefer, use coconut aminos or tamari for a similar savory note.

How do I know when the steak is done?

Use an instant-read thermometer.

Aim for 125–130°F for medium-rare, 135°F for medium. The temperature will rise a few degrees as it rests.

Can I use frozen mushrooms?

Fresh mushrooms brown better, but you can use frozen in a pinch. Sauté them from frozen over medium-high heat until their liquid cooks off and they start to color.

What can I serve with this that’s still low carb?

Try cauliflower mash, roasted broccoli, sautéed green beans, zucchini noodles, or a crisp side salad with a lemony vinaigrette.

How can I make the sauce thicker without flour?

Reduce the liquid a bit longer and finish with butter.

For a richer texture, add a splash of cream or whisk in a small amount of cream cheese until melted.

Can I meal prep this?

Yes, though steak is best fresh. Cook slightly under your ideal doneness, slice, and store with the mushrooms and sauce. Reheat gently with a bit of broth to keep it tender.

Final Thoughts

This Low Carb Steak & Mushroom Skillet delivers big steakhouse flavor with simple steps and pantry staples.

It’s quick enough for a weeknight but feels special enough for a Friday night in. Keep the technique—dry steak, hot pan, quick sear—and you’ll get consistent results every time. Customize the sauce to your taste, add a fresh herb finish, and you’ve got a go-to meal you’ll make on repeat.