Garlic Butter Beef and Mushroom Skillet

Tender beef strips seared to perfection, paired with golden sautéed mushrooms, all bathed in a luscious garlic butter sauce infused with fresh herbs. This quick skillet dinner delivers restaurant-quality flavor in under 30 minutes—juicy, aromatic, and incredibly satisfying for busy weeknights or cozy evenings.

Why You’ll Love This Recipe

You’ll adore this Garlic Butter Beef and Mushroom Skillet because it’s ridiculously easy yet feels gourmet. The beef stays melt-in-your-mouth tender while the mushrooms soak up that irresistible garlic butter flavor, creating layers of savory richness in every bite.

It’s a one-skillet meal, meaning minimal cleanup, and it comes together fast—perfect for when you crave something hearty without spending hours in the kitchen.

The buttery sauce is addictive (you’ll want to mop it up with bread or serve over rice/mashed potatoes), and it’s versatile enough for date nights, family dinners, or meal prep. Plus, it’s naturally low-carb/keto-friendly if you skip the sides, and the fresh garlic and herbs make it taste fresh and elevated, not heavy.

Yield: 4 servings

Garlic Butter Beef and Mushroom Skillet

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Juicy beef and mushrooms in rich garlic butter sauce—one-pan, quick, and bursting with savory flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 1.5 lbs beef (sirloin or ribeye), cut into thin strips or bite-sized pieces
• 8-10 oz mushrooms (baby bella or button), sliced
• 6 tablespoons unsalted butter, divided
• 4-5 cloves garlic, minced (fresh for best flavor)
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• Salt and black pepper, to taste
• Optional: 1 tablespoon soy sauce or Worcestershire for extra umami, fresh parsley for garnish

Instructions

1. Get everything ready first—pat your beef strips completely dry with paper towels (this is key for a gorgeous sear!), season generously on all sides with salt and pepper, and slice those mushrooms. Mince the garlic and chop the thyme. This mise en place makes cooking smooth and fun!
2. Heat your large skillet (cast iron is dream) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter—let it get nice and hot until the butter foams and sizzles.
3. Add half the beef strips in a single layer (don't crowd!). Sear 2-3 minutes per side until beautifully browned and caramelized but still pink inside. Remove to a plate. Repeat with remaining beef, adding a bit more oil/butter if needed. Set all beef aside.
4. In the same skillet (hello, flavor!), lower heat to medium. Add remaining 1 tablespoon olive oil and 2 tablespoons butter. Toss in the sliced mushrooms.
5. Sauté mushrooms 4-5 minutes, stirring occasionally, until they release moisture, turn golden, and get tender with crispy edges. They’ll smell amazing already!
6. Stir in the minced garlic and fresh thyme. Cook 1-2 minutes more until garlic is fragrant and golden (not brown/burnt—keep it gentle here for sweet garlic flavor).
7. Add remaining 3 tablespoons butter to the skillet. Let it melt and bubble, creating that luscious garlic butter sauce. If using soy sauce or Worcestershire, stir it in now for deeper savoriness.
8. Return the seared beef (and any juices on the plate) back to the skillet. Toss everything together gently for 1-2 minutes so the beef warms through and soaks up the sauce without overcooking.
9. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lemon if you want brightness. The sauce should be glossy and coat everything beautifully.
10. Remove from heat, garnish with chopped fresh parsley if desired, and serve hot—straight from the skillet for that wow factor! Pair with crusty bread, rice, mashed potatoes, or greens.

Notes

This dish shines with high heat for searing but gentle finish to keep garlic from burning. It's naturally gluten-free (use tamari if needed) and can be made dairy-free with oil swaps. Best enjoyed fresh, but reheats well.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 714Total Fat 58gSaturated Fat 25gUnsaturated Fat 33gCholesterol 195mgSodium 111mgCarbohydrates 0gFiber 0gSugar 0gProtein 46g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use a hot cast-iron or heavy skillet for the best sear on the beef—don’t overcrowd it, or it steams instead of browning.
• Pat the beef dry with paper towels before seasoning for maximum caramelization.
• Add the garlic toward the end of cooking the mushrooms to prevent burning and keep it fragrant.
• For extra flavor, deglaze the pan with a splash of beef broth or red wine after searing.
• Let the beef rest a few minutes after cooking so it stays juicy when you mix everything back together.
• Taste and adjust salt/pepper at the end—mushrooms absorb seasoning quickly.

Ingredients Notes

The star here is quality beef—opt for sirloin, ribeye, or tenderloin strips for tenderness and quick cooking; avoid tougher cuts like chuck unless you want longer simmering. Fresh mushrooms (baby bella/cremini or button) bring earthy depth and meaty texture that pairs beautifully with beef.

Unsalted butter lets you control saltiness, while plenty of fresh garlic (not pre-minced) delivers that pungent, aromatic punch. Fresh herbs like thyme or rosemary add brightness—dried works in a pinch but fresh elevates it.

A touch of soy sauce or Worcestershire adds umami without overpowering, and olive oil helps the butter from burning at high heat. Simple pantry staples turn into something special.

Variations and Substitutions

Make it creamy by stirring in ½ cup heavy cream or sour cream at the end for a stroganoff-style twist. Swap beef for chicken strips or shrimp for a lighter version. Use different mushrooms like shiitake, oyster, or portobello for varied textures and deeper flavors.

For a veggie boost, toss in spinach, onions, or bell peppers in the last few minutes. Go dairy-free with olive oil or vegan butter and skip cheese if adding any. Add spice with red pepper flakes or Cajun seasoning.

For low-carb, serve as-is; over cauliflower rice or zucchini noodles. Turn it into pasta by mixing with cooked fettuccine. Or make it gluten-free by using tamari instead of soy sauce.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in a skillet over low-medium heat with a splash of broth or water to loosen the sauce—avoid microwaving on high to prevent tough beef.

This dish freezes well for up to 2 months (thaw overnight in fridge before reheating). The sauce may separate slightly but stirs back together nicely.

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