Is there anything better than a big, juicy, tender Steak with Mushrooms and Onions? How about a steak topped with mushrooms, onions, and provolone? This easy grilled steak recipe is going to elevate your grill game this summer and have everyone coming back for more!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings:4servings
Ingredients
4steaks, I used ribeye
8ouncesbaby bella mushrooms, sliced
1white onion, sliced
salt and pepper
4slices provolone cheese
1tablespoonolive oil
1tablespoonbalsamic vinegar
balsamic glaze/reduction, optional
Instructions
Season steaks generously with salt and pepper on both sides. Transfer steaks to grill preheated to medium heat. Grill 6-8 minutes on each side til desired doneness achieved.
While steaks are grilling, lay a sheet of foil on the grill and add mushrooms and onions. Drizzle with olive oil, season with a bit of salt and pepper, and toss with tongs.
When steaks are done, transfer to a platter or cutting board to rest. Drizzle onions and mushrooms with balsamic vinegar. Top with cheese and allow to melt for 2-3 minutes.
Use a spatula to transfer mushrooms and onions (topped with melty cheese) to your steaks. Serve with a drizzle of balsamic reduction if desired. Enjoy!
Notes
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.