Stovetop Shaved Steak & Mushroom Skillet over Sautéed Cabbage Ribbons
Weeknight comfort with steak: shaved beef cooks in minutes in a garlicky mushroom sauce, then gets spooned over crisp-tender cabbage ribbons. Hearty, fast, and very different from your recent mushroom-onion steak pairing (new protein cut + format).
Back to full listIngredients
- Kroger® Beef Shaved Steak (14 oz) 12 oz $7.49 sale (reg $7.99)
- Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.50 sale (reg $3.99)
- Green Cabbage 1/2 head (about 1 lb), thinly sliced $0.99
- Shallots 1 small shallot, thinly sliced $3.99
- Garlic (1 ct) 2 cloves, minced $0.69
- Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 3/4 cup $2.00 sale (reg $2.19)
- Butter 1 Tbsp
- Olive oil 1 Tbsp
- Optional: cream or sour cream 2 Tbsp (to finish)
Instructions
- Sauté cabbage: Heat 1 Tbsp olive oil in a large skillet over medium-high. Add sliced cabbage with a big pinch of salt. Cook 6–8 minutes, tossing, until tender-crisp and lightly browned. Transfer to two bowls/plates.
- Brown mushrooms: In the same skillet add 1 Tbsp butter. Add mushrooms and cook until browned, 5–7 minutes. Add shallot and garlic; cook 1 minute.
- Make sauce: Add 3/4 cup broth, scrape browned bits, and simmer 2–3 minutes. If using, stir in 2 Tbsp cream/sour cream to enrich (optional). Taste for salt/pepper.
- Cook shaved steak: Increase heat to high. Add shaved steak in a loose layer; cook 1–2 minutes, stirring, just until no longer pink (don’t overcook).
- Serve: Spoon mushroom-steak mixture and sauce over the sautéed cabbage ribbons.
Health notes: ~650–850 kcal per serving. High protein; cabbage is fiber-rich and low-calorie. Keep it lighter by using less butter and skipping cream (use broth + a cornstarch slurry).
Drink pairing: Mushrooms + beef = earthy reds. Best styles: Pinot Noir, Syrah, or a Barbera-style wine. Non-wine: dark lager or stout works well.