Steaks with Mushrooms, Blue Cheese & Frizzled Shallots

Not as healthy as the Beef Rolls but using lean cuts of beef does make a difference.  If you’re not sure on what qualifies as a lean cut of beef, check out the lean beef section at Beef, it’s what’s for dinner.  They have a handy wallet card for download so that you can carry with when you go to pick out your cuts of beef.

I had a few problems with this one and I think it’s just my small town but I was unable to find shiitake mushrooms and blue cheese.  I should have chosen a different recipe but once my man saw it, there was no turning back.  So I substituted portobello mushrooms and mexican crumble cheese for the two.

All three of my guys LOVED it!!  They were drooling as I was making it and kept asking, “when will it be done?”.  I don’t eat mushrooms but the flavor was very good overall.  I was really surprised at how fast making this was.  I really had a good time and was very pleased with the outcome.


  • 4 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
  • 4 slices thick-sliced bacon, cut into 1/2-inch pieces
  • 1 tablespoon all-purpose flour
  • 2 small shallots, thinly sliced, separated into rings
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 8 ounces shiitake mushrooms, stems removed, diced
  • 2 tablespoons water
  • 1/4 cup whipping cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup fresh parsley leaves, finely chopped


Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towels, reserving 2 to 3 tablespoons drippings in skillet. Set aside.

Meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Add shallots; toss to coat. Heat bacon drippings over medium-high heat until hot. Add shallots. Cook 2 to 3 minutes or until well browned, stirring occasionally. Remove from skillet with slotted spoon to paper towels. Set aside.

Reduce heat to medium. Season beef steaks evenly with remaining 1/4 teaspoon pepper. Place steaks in same skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook. Remove to serving platter; season with remaining 1/2 teaspoon salt. Keep warm.

Add mushrooms and water to skillet. Cook and stir 3 to 5 minutes or until mushrooms are tender. Add cream. Cook 1 to 2 minutes or until cream is almost absorbed. Stir in cheese and bacon.

Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley


  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total recipe time: 40 minutes
  • Makes 4 servings
  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Steaks with Mushrooms Ingredients

sliced shallots

shallot breading marinade

shallots in marinade


diced mushrooms

fresh parsely

fried bacon

fried shallots

fried steak

fried mushrooms in cream

Mushrooms, cream, bacon, crumbled cheese

Steaks with Mushroom, Blue Cheese & Frizzled Shallots

Join The Discussion




  1. 1

    You might look for dried shiitake mushrooms at your local store if you can’t find fresh. It’s a little different texture, but since you are chopping these anyway I think it would work. Just soak them in warm water or even beef broth to reconstitute them first. Blue cheese crumbles can usually be found in the dairy dept with the other prepackaged cheeses (like American) since many use it to make salad dressing. This isn’t the greatest blue cheese, but it works in a pinch. It has a very definitive taste, much stronger than the Mexican cheese you used probably. I do think your substitutions sound great also, can’t wait to see what beef recipe is next!

  2. 2

    Hannah B. says

    I was going to suggest the dried mushrooms too but Robyn beat me to it. I buy quite a lot online, just as you do, and I just got a good-sized container of them for $6 here:
    I like to cook oriental and this way I can always have them on hand. They have a really big selection and good sales.