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Quick and Easy Mushroom Stroganoff Sauce with Leftover Grilled Steak

Keto Quick and Easy Mushroom Stroganoff Sauce with Leftover Grilled Steak

This creamy, flavorful mushroom sauce is the perfect topper for leftover grilled steak!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving
Calories 409.3kcal
Author Faith


  • 1/2 tablespoon avocado oil
  • 4 oz/115 g about 1 1/4 cups whole button mushrooms, quartered
  • 1 large clove garlic minced
  • 4 tablespoons water plus more as needed to thin out the sauce
  • 1 1/2 oz/43g full-fat organic grass-fed cream cheese
  • 1/4 teaspoon Worcestershire sauce
  • 1 pinch black pepper
  • 3 oz/85 g leftover grilled steak thinly sliced across the grain
  • 1 teaspoon minced fresh parsley


  • 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.
  • Turn the heat down to low, add the garlic, and cook 1 minute, stirring constantly.
  • Add the water use a wooden spoon to scrape up any brown bits that have formed on the bottom of the skillet.
  • Stir in the cream cheese, Worcestershire sauce, and black pepper, and cook until heated throughout, about 3 minutes, stirring constantly.
  • 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: 1g | Calories: 409.3kcal | Carbohydrates: 7.5g | Protein: 30.9g | Fat: 29.7g | Polyunsaturated Fat: 6.3g | Fiber: 1.2g