Steak Bites with Creamy Mushroom Orzo
Tender, golden-seared steak bites are served over rich, creamy mushroom orzo in this cozy, weeknight-friendly dinner. Perfect for cozy nights or when you want a restaurant-style dish at home!
Servings: 4 people
Calories: 903kcal
Ingredients
Mushroom Orzo
- 2 tablespoons unsalted butter, divided
- 1 ½ cups (204 g) orzo pasta, uncooked
- 3 cups (720 g / 24 ounces) 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 (178.5 g) heavy whipping cream
- 1 cup (100 g) Parmesan cheese, freshly grated
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes, optional
- 1 teaspoon fresh lemon juice
- Fresh parsley chopped for garnish
Steak
- 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
- Place a large skillet over medium heat. Add 1 tablespoon of butter. Once melted, add orzo and toast, stirring frequently, until lightly golden, about 3 to 4 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 12 to 15 minutes, or until liquid is mostly absorbed and orzo is tender. Remove from heat and keep covered.
- While the orzo cooks, place a second large skillet over medium-high heat. Add the remaining butter. Once melted, add mushrooms in an even layer. Do not stir immediately. Let them cook undisturbed for 2 to 3 minutes to develop browning.
- Season the mushrooms with a pinch of the kosher salt. Add the diced onion and stir. Continue cooking until the mushrooms are deeply golden and most of the moisture has evaporated, about 5 to 6 minutes.
- Stir in garlic and cook for 30 seconds.
- Reduce the heat to medium-low. Add the heavy whipping cream, Parmesan cheese, remaining salt, black pepper, and red pepper flakes (if using). Stir gently and bring to a low simmer (do not boil). Cook 2 to 3 minutes, until slightly thickened.
- Stir in lemon juice.
- Add the mushroom sauce to the cooked orzo and stir gently until creamy and well combined. Cover loosely to keep warm while preparing the steak.
- Wipe out the mushroom skillet so it can be used to cook the steak.
- Pat the steak pieces completely dry with paper towels. Season evenly with the salt and pepper.
- Heat the vegetable oil in the skillet over medium-high heat until shimmering. Add the steak in a single layer, leaving space between pieces. (Depending on the size of your skillet, you may need to cook in batches.) Do not move the steak for about 2 minutes so a crust forms. Flip and cook another 2 to 3 minutes, or until browned and cooked to your desired doneness.
- Reduce the heat to medium-low and add butter. Tilt the pan and spoon the melted butter over the steak for 30 seconds.
- Top the creamy mushroom orzo with steak bites and garnish with chopped parsley.
- Serve immediately.
Nutrition
Serving: 1portion | Calories: 903kcal