Creamy Mushroom Steak with Potato Wedges & Fresh Salad

This restaurant-style Creamy Mushroom Steak with Potato Wedges & Fresh Salad is a complete meal that combines a perfectly seared steak, rich mushroom cream sauce, crispy seasoned potato wedges, and a refreshing garden salad. It’s an impressive yet easy dinner that’s perfect for both weeknights and special occasions.

Ingredients

For the Steak

2 ribeye or sirloin steaks (8–10 ounces each)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

For the Creamy Mushroom Sauce

2 tablespoons butter

8 ounces mushrooms, sliced

2 cloves garlic, minced

1 cup heavy cream

½ cup beef broth

¼ cup grated Parmesan cheese

½ teaspoon dried thyme

½ teaspoon black pepper

¼ teaspoon salt

For the Potato Wedges

4 large potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

For the Fresh Salad

4 cups romaine lettuce, chopped

1 cucumber, sliced

2 tomatoes, cut into wedges

¼ red onion, thinly sliced

For the Salad Dressing

3 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

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