Description
This dish combines tender steak bites and creamy mushroom orzo for a quick dinner that delights the senses. Perfect for comfort food lovers, it features easy prep and rich flavors from fresh ingredients.
Ingredients
Scale
- 2 tablespoons unsalted butter, divided
- 1 ½ cups orzo pasta, uncooked
- 3 cups chicken broth
- 8 ounces baby bella mushrooms, sliced
- ½ teaspoon kosher salt, divided
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 ½ teaspoons garlic, minced
- ¾ cup heavy whipping cream
- 1 cup parmesan cheese, freshly grated
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes, optional
- 1 teaspoon fresh lemon juice
- Fresh parsley chopped for garnish
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted, add the uncooked orzo and toast for about 3 to 4 minutes until lightly golden.
- Add chicken broth to the skillet, bring to a boil, then reduce heat to low, cover and simmer for 12 to 15 minutes until orzo is tender. Remove from heat and keep covered.
- In a second skillet, heat the remaining butter over medium-high heat. Once melted, add mushrooms in a single layer and let cook undisturbed for 2 to 3 minutes to brown.
- Season mushrooms with a pinch of kosher salt, then add diced onion and stir. Cook until mushrooms are golden and most moisture has evaporated, about 5 to 6 minutes.
- Add minced garlic and cook for 30 seconds, then reduce heat to medium-low.
- Stir in heavy whipping cream, Parmesan cheese, remaining salt, black pepper, and red pepper flakes if using. Simmer gently until slightly thickened, about 2 to 3 minutes.
- Add lemon juice to the sauce, then stir it into the cooked orzo until well combined and creamy. Cover loosely to keep warm.
- Wipe out the skillet for the steak. Pat steak pieces dry with paper towels and season with salt and pepper.
- Heat vegetable oil in the skillet over medium-high heat until shimmering. Add the steak in a single layer and cook for about 2 minutes without moving them to create a crust. Flip and cook for another 2 to 3 minutes until browned to desired doneness.
- Reduce heat to medium-low, add butter and spoon melted butter over the steak for 30 seconds.
- Top the creamy mushroom orzo with the cooked steak bites and garnish with chopped parsley. Serve immediately.
Notes
For best flavor, use freshly grated parmesan cheese.
You can substitute heavy cream with a lighter option, but it may alter the creaminess of the sauce.
Feel free to add other vegetables to the mushroom mix, such as spinach or peas, for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 2g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 160mg