Easy Steak Bites and Mushrooms. These tender steak bites are perfect for your next meal or even an appetizer. They are also ready in under 30 minutes, so perfect when you are short on time.
What Makes This Recipe So Great?
There are so many great things about this recipe, but let me tell you a few. First, it is so quick to make. I seasoned them simply and cut out the marinating time. This dish is ready in under 30 minutes! Next, it is a great source of protein! Last, the flavor is incredible. It is good cuts of meat, plus minimal seasoning.
Ingredients
- Beef- I used filet mignon (beef tenderloin) for mine. It is my favorite cut of steak as it is so tender! It is an expensive cut of meat though, so let me give a few other options. Ribeye is another tender, delicious option. Sirloin is a great bargain cut, as is flank or skirt steak.
- Mushrooms– You can use any type of mushrooms you want here, I went with a classic white button.
- Back of the Yards seasoning– I cannot recommend this seasoning enough, if you have never tried it, you need to! I use it for all my meat dishes these days
- Butter– A little pat of butter goes a long way for flavor
- Minced Garlic– This is the only extra seasoning I use
Making The Easy Steak Bites and Mushrooms
- Cut your beef into 1-2 inch chunks.
- Cut your mushroom in quarters
- Season your steak with seasoning.
- Heat your cast iron skillet, then add oil
- Add in your steak and cook a few minutes, then add in mushrooms.
- Add in your butter and minced garlic last. These cook for just a few minutes.
- That is it! Done and done!
Skillet Recommendations
A good cast iron skillet is always my recommendation for cooking these steak bites. I love the way it holds the heat and gives these a great sear. You can also use nonstick if you prefer or even stainless steel. My only issue with stainless steel is you need to use a lot of oil to keep the beef from sticking.
Notes For The Steak Bites
- Whatever cut of beef you choose to use, make sure you don’t overcook it. These little chunks are really small and will cook quickly. Don’t walk away and forget them. Otherwise, you will be chewing on a tough piece of beef!
- I used the Back of the Yard seasoning, but you can use any steak seasoning you like.
- If you are serving these as an appetizer, simply thread them through a toothpick for serving once they are cooked. You can do the same with mushrooms.
- Don’t skip the butter- unless you have a dairy intolerance. If not, it really makes the beef!
Serving The Easy Steak Bites and Mushrooms
I served our steak bites with some cooked Einkorn. This is an ancient grain that I just love. If you haven’t heard of it, you need to try it. I cook it in the Instant Pot and it is done in 30 minutes.
If you want a side dish that is a little more traditional, go for creamy mashed potatoes or roasted potatoes. Or if you want something lighter, how about an awesome salad?
Side Dish Recommendations
- Green Pea and Potato Side Dish
- Broccoli and Corn Millet Fritters
- Twice Baked Potatoes With Broccoli
- Veggie and Orzo Salad
- Simple Green Goddess Pasta Salad
- Couscous Salad with Vegetables
- Simple Superfoods Salad
Steak Bites
Equipment
- Cast iron skillet
Ingredients
- 1.5 pounds steak I used filet mignon, but you can also ribeye, sirloin, flank, or skirt steak
- 2-3 tablespoons Back of the Yard Seasoning You can also use your favorite steak seasoning
- 1/2 teaspoon salt you might need more than this depending on how salty your seasoning is
- 2 teaspoons canola oil
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 2 cups mushrooms cut in half or quarters
Instructions
- Heat your cast iron skillet over medium heat. You will want it to be pretty hot, just under smoking. Add your oil, swirling it to heat it in the pan.
- Cut your steak into 1-2 inch chunks. Season with the seasoning and salt.
- Add you steak chunks to the pan. Cook, turning once for about 5 minutes.
- Next, add in butter and garlic. Cook, stirring occasionally for another 2 minutes. Remove the beef from the pan.
- Add your mushrooms to the pan and cook for 2-3 minutes. Add back in your beef and continue to cook another few minutes. That is it!
- Now, sit back and enjoy. You deserve it!
Notes
- Whatever cut of beef you choose to use, make sure you don’t overcook it. These little chunks are really small and will cook quickly. Don’t walk away and forget them. Otherwise, you will be chewing on a tough piece of beef!
- I used the Back of the Yard seasoning, but you can use any steak seasoning you like.
- If you are serving these as an appetizer, simply thread them through a toothpick for serving once they are cooked. You can do the same with mushrooms.
- Don’t skip the butter- unless you have a dairy intolerance. If not, it really makes the beef!
Cooked einkorn in the pressure cooker
Equipment
- pressure cooker
Ingredients
- 1 cup einkorn
- 2 cups water or vegetable stock
- 1/2 teaspoon salt
Instructions
- Place all ingredients in the pressure cooker. Close lid, set for pressure high. Make sure the lid is secured for pressure.
- Cook for 25 minutes. Do a quick release. If there is still liquid in the grains, move setting to saute.
- Once it is cooked, serve. What you don't use holds well in the fridge for up to 7 days. Reheat in the microwave.
- Now, sit back and enjoy. You deserve it!
Yes! While beef is my favorite, you can also use pork tenderloin, pork loin, or even chicken thighs or breasts. Do the same thing, cut into chunks, season, and cook.
I would use a mix of 1 tablespoon salt, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon dehydrated onions. Mix well and sprinkle on as needed.
Yes. This is perfect on salads. It is also good reheated, just make sure not to overheat.
Cast iron has long been a favorite of mine. Not only do I feel it is one of the safest cookware pans to use, but also one of the best. They hold heat well and distribute it well. And if they are cared for, the pans will last your lifetime.
