Mushroom stroganoff is one of my favorite dishes – creamy, savory, and SOOOO yummy! This dish uses leftover steak and makes a great quick lunch. Just follow the easy step by step directions below for this delicious mushroom stroganoff recipe.

When it’s steak grill time in our house, we find we end up with SO MUCH leftover steak (and chicken too!). We end up on the hunt for a variety of recipes for leftover steak and this is one of my favorites for lunch. It’s so creamy, easy, and quick to make so it’s one of the best grilled steak recipes for lunchtime! It’s one I run to frequently after grilling steak the night before.

We frequently run to leftover steak recipes such as lettuce-wrapped fajitas, salads, cauliflower “rice” bowls, or even add it to omelets – but sometimes we want something a little more satisfying. This mushroom stroganoff is perfect for when you’re looking for some delicious leftover steak recipes!

Just scroll down for the full mushroom stroganoff recipe!

Quick and Easy Mushroom Stroganoff Sauce with Leftover Grilled Steak

Grilling steak tips

Now when it comes to grilling steak – you have to be very careful or you can overcook it quickly. We find the best steak for grilling to be ones that are boneless – such as a ribeye, strip steak, top sirloin, or even flank steak. They grill up so nicely and are delicious for lunches as leftovers!

The best way to grill steak is to first let it sit out at room temperature for at least 20 minutes – you never want to throw a cold steak straight on the grill! The grill temp for steak should be set to 450-500 degrees while you brush your steaks with oil and lightly season with salt and pepper.

Place the steaks on the grill until golden brown for about 4-5 minutes and then flip over to continue grilling for at least 3-5 more minutes, as long as 8-10 minutes. It depends how you like your steak grilled, I personally am a medium rare girl! I love a juicy steak as long as it isn’t still mooing at me 😉

Once done grilling, transfer it to a cutting board and tent with foil for about 5 minutes before serving. By doing it this way, you will come out with a perfectly grilled steak every time. And you’ll have perfect leftovers for lunch the next day!

Leftover steak ideas

Now what do you do with the leftover steak the next day? We personally love a good leftover steak recipe – quick and easy mushroom recipes being some of our favorites. You can also make lettuce wraps, salads, cauliflower “rice” bowls, and so much more!

But if you want something more fancy, you really need to try some leftover steak recipes stroganoff dishes. They are SOOOOO good and a good way to mix things up from the standard everyday type recipe.

Scroll down below to make your very own mushroom stroganoff using leftover steak!

Keto Quick and Easy Mushroom Stroganoff Sauce with Leftover Grilled Steak
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
This creamy, flavorful mushroom sauce is the perfect topper for leftover grilled steak!
  • ½ tablespoon avocado oil
  • 4 oz/115 g (about 1¼ cups) whole button mushrooms, quartered
  • 1 large clove garlic, minced
  • 4 tablespoons water, plus more as needed to thin out the sauce
  • 1½ oz/43g full-fat organic grass-fed cream cheese
  • ¼ teaspoon Worcestershire sauce
  • 1 pinch black pepper
  • 3 oz/85 g leftover grilled steak, thinly sliced across the grain
  • 1 teaspoon minced fresh parsley
  1. Heat the oil in a small skillet over medium to medium-high heat. Once hot, add the mushrooms and cook until softened and starting to brown, about 4 to 5 minutes, stirring frequently.
  2. Turn the heat down to low, add the garlic, and cook 1 minute, stirring constantly.
  3. Add the water use a wooden spoon to scrape up any brown bits that have formed on the bottom of the skillet.
  4. Stir in the cream cheese, Worcestershire sauce, and black pepper, and cook until heated throughout, about 3 minutes, stirring constantly.
  5. To serve, reheat the steak on a hot grill or skillet. Transfer the steak to a plate, top with the mushroom sauce, and sprinkle on the parsley.
Serving size: 1 serving Calories: 409.3 Fat: 29.7 Net Carbs: 6.3 Carbohydrates: 7.5 Fiber: 1.2 Protein: 30.9