The steak itself is seasoned simply salt, pepper, garlic, and maybe paprika or herbs allowing the natural flavor of the beef to shine. A quick sear gives it a golden, caramelized crust while keeping the inside juicy. When paired with the warm gravy, every bite becomes tender and full of savory richness.
Mashed potatoes complete the meal with their buttery, creamy texture, acting as the perfect base to soak up extra gravy. Whether you like them extra smooth or slightly rustic, they balance the boldness of the steak and vegetables beautifully. Add corn on the cob for sweetness and color, and you have a full, comforting plate worthy of any dinner table.
Ingredients
2 steaks (sirloin, ribeye, or flank)
1 large onion, sliced
1 bell pepper, sliced
1 cup sliced mushrooms
3 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1 cup beef broth
1 tsp Worcestershire sauce
Salt and pepper to taste
1/2 tsp paprika
1 tbsp chopped parsley
For Mashed Potatoes
4–5 large potatoes, peeled and cubed
4 tbsp butter
1/2 cup milk or cream
Salt and pepper to taste
Instructions
Season steaks with salt, pepper, garlic, and paprika. Let sit 10 minutes.
Heat olive oil and 1 tbsp butter in a skillet. Sear steaks 3–4 minutes per side. Remove and let rest.
Add remaining butter to the skillet. Sauté onions, peppers, and mushrooms until soft and lightly browned.
Add garlic and cook 30 seconds.
Pour in beef broth and Worcestershire; simmer until slightly thickened. Season with salt and pepper.
Slice steaks and return to the skillet, spooning gravy over the top.
For mashed potatoes, boil potatoes until tender. Drain and mash with butter, milk, salt, and pepper.
Serve steak topped with gravy alongside mashed potatoes and optional corn on the cob.