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A few years ago, my mother-in-law served delicious spicy creamed steak for dinner one night. The combination of flavors in the dish of steak, garlic, pepper, basil, ginger, cheese, and then the signature bite of dill pickles was amazing. Since then, creamed steak is one of the top recipes my husband requests I make for dinner.
It’s a simple meal to make, hearty and comforting.
Here’s how I make it.
Melt butter and brown mushrooms and onions.
I love the way my kitchen smells when I’m cooking mushrooms and onions. And it always draws Little Buddy out of whatever he’s into to come see what we’re having for dinner.
Slice steak into long strips. You can really use any cut of beef that you’d like in this recipe, but honestly, it works well with the thin cuts of top round steak. I like to stack the beef and slice it one time. Major time saver.
Put your steak strips into the skillet with your onions and mushrooms. Add the salt to the top of the meat and combine.
Add in all of your spices. Yum, this is where the spicy comes in for this dish! If you like spicy meals, you can go all the way up to ½ teaspoon of cayenne pepper and still enjoy it. Believe me, my husband loves spicy and I’ve tried it as far as I could go!
Throw in your chopped parsley and basil and combine. Then add in heavy cream and cheeses. Give it a quick stir, reduce to a simmer, and cover the skillet for about 10 minutes to let it all just have a good ole time in that skillet.
This is when the magic happens!
Serve warm over egg noodles or rice. You really won’t need to worry about how to refrigerate or freeze spicy creamed steak. You won’t get the chance
Spicy Creamed Steak
- 4 tablespoons butter
- 2 pounds top round sirloin steak
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 teaspoon parsley chopped + garnish
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tsp dried oregano leaves
- 2 tsp basil chopped
- 1/2 teaspoon ginger
- 1 cup heavy cream
- 1/2 cup Parmesan cheese shredded
- 1/2 cup cheddar cheese shredded
- 1/2 cup mushrooms thinly sliced
- 2 large dill pickles minced
- Melt butter in large skillet over medium heat.
- Brown onion and mushrooms until tender.
- Add steak strips and salt and cook until steak is cooked throughout, about 10 minutes.
- Add all spices and combine.
- Add all other ingredients and reduce heat to simmer and cover.
- Simmer 10-15 minutes, until reduced.
- Serve over egg noodles or rice.
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Robyn, your new site is incredible!! Wow- I’m super impressed. I would love to work with your designers one day. 🙂
Btw, this steak sounds wonderful, and your pictures are great. It’s so fun poking around a site like this. 🙂
wow- this looks amazing! I am SO making this! SOON!
only question- when do you put the pickles in?
loving the new site!!!
nevermind… in my haste, I skipped the “add all other ingredients” sentence 🙂
Your new site design is amazing! What a beautiful place to feature all of your yummy recipes & pretty photos!!!
This looks awesome. Do you add the pickles at the end and then are they still a little crispy? The pickles are what appeals to me in a huge way in this recipe, kind of like rouladen right? So the beef isn’t stringy is it? I have a strange aversion to stringy beef! LOL I guess I’ll have to try this this week and let you know what we think.
Goodness me Robyn! This looks fantastic! I think I need to try this soon.
Wow!!! This recipe was amazing!!! My husband and I loved it!! I am a huge pickle lover so I was really excited! Thank you so much for sharing
I’m so glad you and your husband enjoyed it, Rachael! xo
Fresh ginger or powdered ginger?
Dried ginger is what I’ve used, Marc. I hope you enjoy this – it’s really good! Thanks!
Can I get the nutritional facts with this?
For my recipes that I shared prior to adding the nutritional facts such as this one, I use an online application to figure out nutrition per serving, such as My Fitness Pal. I hope this helps! xo
This turned out soooooo good. I was skeptical of the pickles but I was very impressed
I’m so glad you tried this recipe and liked the steak, Cassie. Thanks!