Steak with Mushrooms and Onions
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Is there anything better than a big, juicy, tender Steak with Mushrooms and Onions? How about a steak topped with mushrooms, onions, and provolone? This easy grilled steak recipe is going to elevate your grill game this summer and have everyone coming back for more!
It’s been a minute since I made a great steak. Strike that. An ah-mazing steak. The hubs and I were in the mood to grill some big, beefy steaks we just had to get at the meat counter. Of course, I had to have mushrooms and onions too. And then I threw on a piece of provolone to take this smothered steak recipe to a whole new level. I wasn’t going to eat the whole thing, but I did. And I have no regrets — and you won’t either!
Here’s How You Make It
- First things first: Go ahead and season the steaks generously with salt and pepper on both sides. Then, move the steaks with tongs to a grill that’s been preheated to medium-high heat. Grill the steaks for about 6-8 minutes on each side, or until your desired doneness is achieved.
- Now, while the steaks are grilling, you can lay a sheet of foil on the grill and add the mushrooms and onions. Drizzle the veggies with olive oil, then season with a bit of salt and pepper, and toss them with tongs while they cook.
- When the grilled steak is ready, go ahead and drizzle the onions and mushrooms with balsamic vinegar.
- To serve, top the steak with mushrooms and onions, then top each of the piles of mushrooms and onions with a slice of provolone. Allow the cheese to melt for 3-5 minutes before serving and dig in!
Why This Recipe Works
Simple seasoning — With steak I say less is more. All you need is salt and pepper and I let the meat do the rest. It’s that easy — really!
Mushrooms and onions — There is just nothing better than mushrooms and onions together with that balsamic drizzle after they are done cooking — THE BEST. Pop those bad boys on top of the grilled steak and wow does it just make the best bites.
Provolone — Okay you can’t have smothered steak without something to do the smothering. Enter: provolone cheese. It’s the perfect mild, salty melty cheese for a steak with onions or steak with mushrooms. Or both!
Feeds a crew — I don’t know about your family but my three kids can easily share 2 ribeyes. They even eat the mushrooms and onions! (Smother anything in cheese, amiright?) But this grilled steak recipe is easy to double or triple for those times when you need a yummy dinner to feed a crew.
What to Serve with Grilled Steaks
Of course, you’ll need some sides to go with these smothered steaks! Here are my favorites, in no particular order:
What Kind of Meat Is Steak?
A steak is simply a cut of beef taken from the fleshy part of the animal. They are cut across the muscle fiber of a large piece of beef and then cut into portions. Some have bones in them and some do not.
There are various types of beef steaks. Ribeye, tenderloin, filet, New York strip, porterhouse, flank, skirt, and more. What steak you eat is a personal preference. Some have more fat and muscle, some do not. Some are cheaper than others — you’ll have to try different kinds of steaks to know what you like the most. And this smothered steak recipe is the perfect test!
Expert Tips
- If you don’t have ribeye steaks, you can substitute a top round, sirloin tip, or an eye of round.
- These smothered steaks will keep in the fridge for up to 5 days. If you know you’ll have leftovers ahead of time, I recommend storing the mushrooms and onions separate from the leftover steak. When you reheat the steaks and veggies, that’s when you add the provolone to melt on top of the hot steak and mushrooms and onions.
- I would not recommend freezing cooked steaks. Just keep them in the freezer till you’re ready to thaw and cook them.
More Recipes You’ll Love
For more delicious steak recipes, head on over to my popular posts for Steak Fajita Foil Packs, Garlic Steak and Potato Foil Packs, and Flank Steak with Chimichurri Sauce.
If you make this Steak with Mushrooms and Onions recipe, please come back and let me know what you think by leaving a comment and rating the recipe! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!
Steak with Mushrooms and Onions
Is there anything better than a big, juicy, tender Steak with Mushrooms and Onions? How about a steak topped with mushrooms, onions, and provolone? This easy grilled steak recipe is going to elevate your grill game this summer and have everyone coming back for more!
Servings: 4 servings
Instructions
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Season steaks generously with salt and pepper on both sides. Transfer steaks to grill preheated to medium heat. Grill 6-8 minutes on each side til desired doneness achieved.
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While steaks are grilling, lay a sheet of foil on the grill and add mushrooms and onions. Drizzle with olive oil, season with a bit of salt and pepper, and toss with tongs.
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When steaks are done, transfer to a platter or cutting board to rest. Drizzle onions and mushrooms with balsamic vinegar. Top with cheese and allow to melt for 2-3 minutes.
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Use a spatula to transfer mushrooms and onions (topped with melty cheese) to your steaks. Serve with a drizzle of balsamic reduction if desired. Enjoy!
Notes
- If you don’t have ribeye steaks, you can substitute a top round, sirloin tip, or an eye of round.
- These smothered steaks will keep in the fridge for up to 5 days. If you know you’ll have leftovers ahead of time, I recommend storing the mushrooms and onions separate from the leftover steak. When you reheat the steaks and veggies, that’s when you add the provolone to melt on top of the hot steak and mushrooms and onions.
- I would not recommend freezing cooked steaks. Just keep them in the freezer till you’re ready to thaw and cook them.
Nutrition
Calories: 528 kcal, Carbohydrates: 6 g, Protein: 47 g, Fat: 36 g, Saturated Fat: 15 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 18 g, Cholesterol: 138 mg, Sodium: 123 mg, Potassium: 904 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 34 IU, Vitamin C: 2 mg, Calcium: 33 mg, Iron: 4 mg
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