It’s been a minute since I made a great steak. Strike that. An ah-mazing steak. The hubs and I were in the mood to grill some big, beefy steaks we just had to get at the meat counter. Of course, I had to have mushrooms and onions too. And then I threw on a piece of provolone to take this smothered steak recipe to a whole new level. I wasn’t going to eat the whole thing, but I did. And I have no regrets — and you won’t either!
Here’s How You Make It
Why This Recipe Works
Simple seasoning — With steak I say less is more. All you need is salt and pepper and I let the meat do the rest. It’s that easy — really! Mushrooms and onions — There is just nothing better than mushrooms and onions together with that balsamic drizzle after they are done cooking — THE BEST. Pop those bad boys on top of the grilled steak and wow does it just make the best bites. Provolone — Okay you can’t have smothered steak without something to do the smothering. Enter: provolone cheese. It’s the perfect mild, salty melty cheese for a steak with onions or steak with mushrooms. Or both! Feeds a crew — I don’t know about your family but my three kids can easily share 2 ribeyes. They even eat the mushrooms and onions! (Smother anything in cheese, amiright?) But this grilled steak recipe is easy to double or triple for those times when you need a yummy dinner to feed a crew.
What to Serve with Grilled Steaks
Of course, you’ll need some sides to go with these smothered steaks! Here are my favorites, in no particular order:
Side salads are so easy to put together and go great with grilled steaks! Top the salad with a lovely cilantro ranch or honey mustard dressing. Nothing beats a good summer pasta salad with steak. Orzo salads are also amazing with this recipe. How about the best of both worlds — pasta salad and veggies in one? Okay and while I’m on a salad kick, this corn salad is sooooo very good and goes with everything!
What Kind of Meat Is Steak?
A steak is simply a cut of beef taken from the fleshy part of the animal. They are cut across the muscle fiber of a large piece of beef and then cut into portions. Some have bones in them and some do not. There are various types of beef steaks. Ribeye, tenderloin, filet, New York strip, porterhouse, flank, skirt, and more. What steak you eat is a personal preference. Some have more fat and muscle, some do not. Some are cheaper than others — you’ll have to try different kinds of steaks to know what you like the most. And this smothered steak recipe is the perfect test!
Expert Tips
If you don’t have ribeye steaks, you can substitute a top round, sirloin tip, or an eye of round. These smothered steaks will keep in the fridge for up to 5 days. If you know you’ll have leftovers ahead of time, I recommend storing the mushrooms and onions separate from the leftover steak. When you reheat the steaks and veggies, that’s when you add the provolone to melt on top of the hot steak and mushrooms and onions. I would not recommend freezing cooked steaks. Just keep them in the freezer till you’re ready to thaw and cook them.
More Recipes You’ll Love
For more delicious steak recipes, head on over to my popular posts for Steak Fajita Foil Packs, Garlic Steak and Potato Foil Packs, and Flank Steak with Chimichurri Sauce.
Mushroom Sauce for Steak Creamy Mushroom Pasta with Bacon Mushroom Sauce for Chicken Baked Pork Chops with Creamy Mushroom Sauce
If you make this smothered steak, please come back and let me know what you think by leaving a comment and rating the recipe! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!
