Steak and Eggs with Sautéed Mushrooms is the kind of breakfast-meets-dinner comfort food that feels indulgent yet simple, always guaranteed to satisfy a hungry appetite or impress a brunch guest. Picture juicy steak, perfectly cooked eggs, and buttery, garlicky mushrooms all sharing the same plate — it’s rich, savory, and completely irresistible. Whether you’re fueling up for a busy day or treating yourself to a cozy weekend brunch, this dish offers a savory punch of protein, textures, and flavors that’s sure to become a new favorite.
Ingredients You’ll Need
This recipe leans on tried-and-true ingredients that come together in a magical way. Each one adds something special, whether it’s flavor, texture, or a little freshness on top. Don’t be tempted to skip or rush any element — every component of Steak and Eggs with Sautéed Mushrooms really counts!
- Ribeye or sirloin steaks (about 8 oz each): Rich and juicy, these cuts deliver big flavor and tenderness, making them perfect for searing.
- Olive oil: A little oil helps achieve a delicious crust on the steak and adds a beautiful sheen.
- Salt and black pepper: Seasoning is essential for bringing out the natural flavor of the steak and mushrooms.
- Garlic powder: Sprinkling this helps create a subtle, aromatic background that pairs well with the mushrooms.
- Large eggs: Choose fresh eggs so the yolks are golden and the whites set up beautifully.
- Butter: Just a tablespoon transforms the mushrooms, giving them a glorious, rich finish.
- Cremini or button mushrooms, sliced: Their woodsy flavor and meaty texture are perfect alongside steak and eggs.
- Garlic, minced: A fresh pop of garlic at the end of sautéing brings everything to life.
- Fresh thyme (or dried thyme): Adds an herby note that feels both rustic and elegant.
- Chopped parsley (optional): The ideal garnish for a little color and freshness right before serving.
How to Make Steak and Eggs with Sautéed Mushrooms
Step 1: Season the Steaks
Generously season both sides of each steak with salt, black pepper, and garlic powder. Don’t be shy here! A good, even coating is the secret to a steak that’s flavorful through every bite. Let the steaks sit out for 10 minutes to take the chill off before they hit the pan so they cook more evenly.
Step 2: Sear the Steaks
Heat the olive oil in a large skillet over medium-high heat until it’s shimmering. Place the steaks in the pan and listen for that satisfying sizzle. Sear for 3–4 minutes per side for a perfect medium-rare, or adjust the timing for your preferred doneness. Once cooked, remove the steaks and let them rest under a loose foil tent — this keeps them juicy while you get the rest ready.
Step 3: Sauté the Mushrooms
Using the same skillet, reduce the heat to medium and melt your pat of butter. Toss in the sliced mushrooms and let them cook, stirring occasionally, until golden brown and tender — about 5 to 6 minutes. Add in the minced garlic and thyme, cooking for an extra minute until fragrant. Season with more salt and pepper to taste, then take the mushrooms off the heat.
Step 4: Cook the Eggs
In a separate skillet, cook your eggs to your liking. Whether you’re all about perfectly runny sunny-side-up yolks, prefer over-easy, or enjoy a soft scramble, any style works with this dish. Just take care not to overcook them, so you get that magical rich yolk to mix with every bite.
Step 5: Plate and Serve Steak and Eggs with Sautéed Mushrooms
Now comes the best part! Place a rested steak on each plate, crown it with two eggs, and spoon a generous pile of those savory sautéed mushrooms right alongside. Finish with a flutter of parsley for color and a touch of fresh flavor, then dig in while everything is piping hot.
How to Serve Steak and Eggs with Sautéed Mushrooms
Garnishes
Fresh chopped parsley is a classic finishing touch, but you can get creative — try a sprinkle of chives, a few shavings of Parmesan, or even a dash of flaky sea salt for extra crunch and burst of flavor. For a restaurant-style flair, a light drizzle of herb-infused oil or even some microgreens will really take your Steak and Eggs with Sautéed Mushrooms to the next level.
Side Dishes
This dish is hearty on its own, but it also plays well with sides. For breakfast, rosti potatoes or crispy hash browns are a dreamy pairing. Crusty sourdough toast is fantastic for mopping up those egg yolks and mushroom juices. For lunch or dinner, a simple green salad brightens the plate, or roasted tomatoes can add a tangy note to balance out the richness.
Creative Ways to Present
If you’re hosting a brunch or want to impress, try serving everything on a large platter family-style, so everyone can grab their own steak, eggs, and mushrooms. Or, slice the steak before plating and fan the pieces next to the eggs for a chef-worthy presentation. Individual cast iron skillets also add rustic charm and keep everything hot and sizzly for your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the fridge for up to 3 days. Keep the steak, eggs, and mushrooms separate if possible to maintain the best texture. The mushrooms, in particular, will reheat beautifully and soak up even more flavor after resting overnight!
Freezing
While the sautéed mushrooms and cooked steak freeze well (store for up to 2 months in freezer-safe containers), eggs—especially if fried or runny—just don’t hold their texture after freezing. If you need to freeze, focus on the steak and mushrooms, and make fresh eggs when you’re ready to enjoy again.
Reheating
To reheat steak, use a gentle method: warm it in a skillet with a splash of broth or water and cover loosely to keep it from drying out. The mushrooms can be quickly revived in a hot pan or gently microwaved. Always prepare eggs fresh for the best flavor and texture in your Steak and Eggs with Sautéed Mushrooms leftovers.
FAQs
Can I use a different cut of steak?
Absolutely! While ribeye and sirloin are classics for Steak and Eggs with Sautéed Mushrooms, New York strip or even filet mignon work beautifully. Just adjust the cooking time based on the thickness and your preferred doneness.
What’s the best way to get a juicy steak?
Let your steak rest after searing — about five minutes under a loose foil tent — so those flavorful juices redistribute. Also, avoid fussing with the steak as it cooks; let it sear undisturbed for a crust that locks in moisture.
Are there vegetarian substitutes I could try?
You could swap the steak for a big portobello mushroom or a hearty veggie sausage for a satisfying plant-based version. The eggs and mushrooms are still the stars, delivering plenty of protein and flavor.
Can I add cheese to this dish?
Definitely! A sprinkle of crumbled feta, goat cheese, or sharp cheddar melted over the eggs or steak adds an extra creamy layer. Just be sure it complements rather than overpowers the herby-mushroom notes.
How do I make Steak and Eggs with Sautéed Mushrooms keto-friendly?
This recipe is already naturally low in carbs, making it a stellar option for keto diets. Skip the toast or potatoes and you’ll have a protein-rich, satisfying breakfast, brunch, or dinner that fits most low-carb meal plans.
Final Thoughts
I can’t recommend Steak and Eggs with Sautéed Mushrooms highly enough — it’s the sort of showstopping meal that feels special with minimal fuss. Whether you’re treating yourself to an epic breakfast or sharing plates with loved ones, this is the dish to bring comfort and joy to your table. Give it a try, and watch it become a new staple in your recipe rotation!
Print
Steak and Eggs with Sautéed Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful breakfast recipe featuring juicy steak, perfectly cooked eggs, and savory sautéed mushrooms. This dish is a protein-packed way to start your day and is sure to satisfy any appetite.
Ingredients
Steak:
- 2 ribeye or sirloin steaks (about 8 oz each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
Eggs:
- 4 large eggs
- 1 tablespoon butter
Sautéed Mushrooms:
- 8 oz cremini or button mushrooms, sliced
- 1 clove garlic, minced
- 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- Chopped parsley for garnish (optional)
Instructions
- Season the Steaks: Season both sides of the steaks with salt, pepper, and garlic powder.
- Sear the Steaks: Heat olive oil in a large skillet and sear the steaks for 3–4 minutes per side. Remove and let rest.
- Sauté the Mushrooms: In the same skillet, sauté mushrooms with garlic, thyme, salt, and pepper.
- Cook the Eggs: In a separate skillet, cook the eggs to your liking.
- Plate and Serve: Plate each steak with eggs and sautéed mushrooms. Garnish with parsley if desired and serve hot.
Notes
- Use any preferred steak cut like New York strip or filet.
- For extra flavor, finish mushrooms with a splash of balsamic vinegar or white wine.
- Serve with roasted potatoes or toast for a heartier meal.
Nutrition
- Serving Size: 1 steak, 2 eggs, mushrooms
- Calories: 520
- Sugar: 2g
- Sodium: 390mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 370mg
