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    Gorgonzola Portobello Steak Skillet

    This Gorgonzola Portobello Steak Skillet is sure to become a new family favorite. It’s a super easy restaurant quality meal that is an absolute flavor bomb!

    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.

    Overhead shot of this gorgonzola portobello steak skillet.

    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

    • Steak
    • Portobello Mushrooms – sliced.
    • Garlic – sliced.
    • Gorgonzola Cheese
    • Cream
    • Salt & pepper
    • Oil
    • Butter
    • Parsley

    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.

    Sliced steak on a cutting board.

    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.

    Steak added to 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.

    Angled view of this gorgonzola portobello steak skillet.

    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 flavor
    • If 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.

    Close up of this yummy dish.

    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!

    A serving of this meal on the Gypsy Plate, alongside a piece of bread.

    Try these other easy, but delicious dinner recipes:
    Easy Creamy Chicken Skillet
    Shrimp Saganaki (Greek Shrimp)
    Johnny Marzetti Casserole
    Swedish Meatballs
    Salmon with Mango Salsa
    Pesto Shrimp & Grits
    Kung Pao Chicken
    Welsh Rarebit

    Gorgonzola portobello steak skillet.

    Gorgonzola Portobello Steak Skillet

    Yield: 4-6 servings
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes

    This Gorgonzola Portobello Steak Skillet is sure to become a new family favorite. It’s a super easy restaurant quality meal that is an absolute flavor bomb!

    Ingredients

    • 1.5 pounds steak (see note 1)
    • 12 oz portobello mushrooms, sliced
    • 4 oz gorgonzola cheese
    • 4 cloves garlic, sliced
    • 2 Tbsp oil
    • 6 Tbsp butter
    • 1.5 c heavy cream (or half and half)
    • 2 Tbsp parsley, divided
    • Salt and pepper to taste

    Instructions

      1. Heat a large skillet (we recommend cast iron) over medium high heat. Once hot, add in oil.
      2. Generously season steak with salt and freshly cracked black pepper. Add to hot pan and sear 3-4 minutes per side. Remove to a plate and cover with aluminum foil.
      3. Reduce heat to mediums. Add butter to the pan and, once melted, add in mushrooms. Cook until they are tender and remove to a plate.
      4. Add in garlic and stir for a minute.
      5. Slowly stir in the cream, deglazing the pan. Add in gorgonzola. Simmer on low until the cheese melts into the sauce.
      6. 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 two.
      7. When serving, garnish with remaining parsley.

    Notes

    1. We used flap steak. Flank, ribeye, sirloin or New York strip would also work great.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 584Total Fat 47gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 18gCholesterol 188mgSodium 227mgCarbohydrates 5gFiber 1gSugar 3gProtein 35g

    Nutrition information calculated by Nutritionix.

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