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.

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.

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.

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.

Check out our collection of favorite Steak Recipes!

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.

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!

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Gorgonzola Portobello Steak Skillet, on my Gypsy Plate… enjoy!

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

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!

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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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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.