Ingredients
Scale
- 2 tablespoons unsalted butter, divided
- 1 ½ cups (204 g) orzo pasta, uncooked
- 3 cups (720 g / 24 ounces) chicken broth
- 8 ounces baby bella mushrooms, sliced
- ½ teaspoon kosher salt, divided
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 ½ teaspoons garlic, minced
- ¾ cup (178.5 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, freshly grated
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes, optional
- 1 teaspoon fresh lemon juice
- Fresh parsley chopped for garnish
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Instructions
- Place a large skillet over medium heat and add 1 tablespoon of butter. Melt the butter and add orzo, toasting it while stirring frequently for about 3 to 4 minutes until lightly golden.
- Pour in chicken broth, bring to a boil, reduce the heat to low, cover, and simmer for 12 to 15 minutes until liquid is mostly absorbed and orzo is tender. Remove from heat and keep covered.
- In a second large skillet over medium-high heat, add the remaining butter. Melt it, then add the mushrooms in an even layer without stirring for 2 to 3 minutes until browned.
- Season mushrooms with a pinch of kosher salt, then add diced onion and stir. Cook until mushrooms are golden and moisture has evaporated, about 5 to 6 minutes.
- Add garlic and cook for another 30 seconds.
- Reduce heat to medium-low and add heavy whipping cream, Parmesan cheese, remaining salt, black pepper, and red pepper flakes (if using). Stir gently and bring to a low simmer without boiling for 2 to 3 minutes until slightly thickened.
- Stir in lemon juice and combine the mushroom sauce with the cooked orzo. Cover loosely to keep warm while cooking the steak.
- Wipe out the skillet used for mushrooms to prepare for cooking the steak.
- Pat the steak cubes dry with paper towels and season evenly with salt and pepper.
- Heat vegetable oil in the skillet over medium-high heat until shimmering. Add steak in a single layer, allowing space between pieces. Cook without moving for about 2 minutes to form a crust, then flip and cook another 2 to 3 minutes until browned and cooked to desired doneness.
- Lower the heat to medium-low, add butter, and tilt the pan to spoon the melted butter over the steak for 30 seconds.
- Serve the creamy mushroom orzo topped with steak bites and garnish with chopped parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, let the mushrooms cook undisturbed to develop a richer taste.
Ensure that the steak is patted dry for better browning when cooking.
Feel free to adjust the red pepper flakes based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 2g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 130mg