You know those mornings when you want something that feels a little fancy, but you *really* don’t have hours to spend in the kitchen? Yeah, me too. That’s exactly why I’m obsessed with these Butter Steak & Mushroom Sourdough Toasts. Seriously, it’s like a gourmet little number that comes together faster than you can decide what Netflix show to binge next. I remember making these for the first time after a long Saturday – I had some leftover steak and a few lonely mushrooms, and bam! This incredible, savory toast just happened. It’s that perfect blend of hearty and quick, a total game-changer when you need a satisfying bite without the fuss.
Why You’ll Love These Butter Steak & Mushroom Sourdough Toasts
This recipe is honestly a dream for busy days!
- Super Speedy: You can whip these up in under 30 minutes, perfect for a quick breakfast or lunch.
- Flavor Packed: The combo of savory steak, earthy mushrooms, and garlicky butter on tangy sourdough is just *chef’s kiss*.
- So Versatile: Honestly, these are great any time of day – breakfast, a light lunch, or even a speedy dinner.
- Uses Leftovers: Got a bit of steak left from last night? This is the perfect way to give it a second life!
Ingredients for Your Butter Steak & Mushroom Sourdough Toasts
Okay, let’s get down to the goodies! You won’t believe how simple this is. Here’s what you’ll need:
For the Toasts:
- 2 slices of good sourdough bread – gotta have that tang!
- 1 tablespoon of butter, softened. This is key for getting that perfect crisp.
For the Topping – where all the magic happens:
- 150g steak, thinly sliced. Go for something like sirloin or even leftover roast beef works great!
- 100g mushrooms, sliced. Cremini or button mushrooms are perfect here.
- 1 clove of garlic, minced – don’t skimp on the garlic!
- 1 tablespoon of butter (for cooking the topping, not softened this time!)
- 1 tablespoon of olive oil
- A little sprig of fresh thyme, if you’ve got it. It’s totally optional but adds such a lovely aroma.
- Salt and freshly ground black pepper, just to taste.
Essential Equipment for Making Butter Steak & Mushroom Sourdough Toasts
You just need a few basic things to get these delicious toasts made. I always grab my trusty skillet – it’s essential for getting that gorgeous sear on the steak and softening those mushrooms perfectly. A good sharp knife and a cutting board are also a must for slicing everything up before it hits the pan. That’s pretty much it, honestly!
Step-by-Step Guide to Preparing Butter Steak & Mushroom Sourdough Toasts
- Okay, first things first! Grab your sourdough slices and spread that softened butter onto *one* side of each slice. This is what gives you that beautiful golden-brown toast.
- Now, let’s get cooking! Pop a tablespoon of olive oil and that other tablespoon of butter into your skillet over medium-high heat. Let it get nice and hot – you want to hear a little sizzle when the steak hits it. I usually give it just a minute to really heat up.
- This is where we cook the star! Carefully place your thinly sliced steak into the hot skillet. Don’t crowd the pan; cook it in batches if needed. Sear it for just about 1-2 minutes per side. You’re looking for a nice brown crust, but keep it tender inside. If you’ve got a really good cut, you might even want to check out how to cook a great steak to get it just right! Once it looks good, scoop it out and set it aside on a plate.
- In the same skillet (don’t wipe it out, that’s where the flavor is!), toss in your sliced mushrooms and the minced garlic. Let them cook down, stirring occasionally, until they’re nice and soft and get a little bit browned, maybe 5-7 minutes. If you’re fancy and have fresh thyme, toss that sprig in here too; it smells amazing!
- Now, bring your beautifully cooked steak back into the pan with the mushrooms. Give it a little sprinkle of salt and freshly ground black pepper. Stir it all around for just another minute, so everything heats through nicely and those flavors meld together.
- Time to toast those sourdough slices! You can pop them in a toaster, or if you want them *extra* perfect, you can actually toast them in a separate dry skillet over medium heat. Let them get lovely and golden brown with a nice crisp – that’s the perfect canvas!
- This is the fun part! Once your sourdough slices are toasted to perfection, just grab a fork and artfully pile that warm steak and mushroom mixture right on top. Make sure you get a good amount of both on there!
Preparing the Sourdough Bread
So, the trick for the best toast is to lightly spread softened butter on *one* side of each sourdough slice. Then, you can either pop them in your toaster or, my favorite way, put them in a dry skillet over medium heat. Let them get lovely and golden brown with a nice crisp – that’s the perfect canvas!
Cooking the Steak and Mushrooms
Get your skillet hot with a mix of olive oil and butter. Sear the thinly sliced steak for just a minute or two per side until it’s nicely browned. Then, ditch the steak for a sec and toss those sliced mushrooms and minced garlic into the same pan. Let them soften and caramelize, maybe adding a little thyme if you have it. Finally, pop the steak back in to warm up with the mushrooms, then season it all with salt and pepper. Easy peasy!
Assembling Your Butter Steak & Mushroom Sourdough Toasts
This is the fun part! Once your sourdough slices are toasted to perfection, just grab a fork and artfully pile that delicious steak and mushroom mixture right on top. It looks so impressive, but it’s seriously just a few minutes of work!
Tips for the Best Butter Steak & Mushroom Sourdough Toasts
You want these toasts to be *amazing*, right? Here are a few little secrets I’ve picked up along the way!
First off, the steak! While you can totally use leftover anything, if you’re buying steak specifically for this, aim for something tender that cooks quickly. Thinly sliced sirloin or even flank steak works like a charm. If you’re unsure about cooking steak perfectly, check out my tips on cooking steak – it’s a game-changer!
Don’t be afraid of a screaming hot pan for the mushrooms; that’s how you get those lovely browned bits that add so much flavor. Also, if you’re feeling adventurous, try adding a sprinkle of red pepper flakes with the garlic – a tiny bit of heat is delicious!
Ingredient Notes and Substitutions for Butter Steak & Mushroom Sourdough Toasts
Let’s chat about the ingredients for a sec! If you don’t have steak, no worries at all. Thinly sliced beef like sirloin is great, but honestly, leftover roast beef or even some nicely cooked chicken or pork works too. If you’re grabbing steak specifically for this, think about something that cooks fast, like flank steak or even some leftover minute steak works in a pinch! For the mushrooms, cremini are my go-to because they get that lovely earthy flavor, but white button mushrooms are perfectly fine, or even oyster mushrooms if you’re feeling fancy!
Serving Suggestions for Your Butter Steak & Mushroom Sourdough Toasts
These toasts are pretty hearty on their own, but if you want to make it a full meal? Oh, I’ve got you covered! A simple, crisp green salad with a light vinaigrette is *perfect* alongside these. It cuts through the richness just beautifully. I sometimes even whip up a quick steak salad if I have a bit more steak kicking around. And for a drink? A simple iced tea or even a light glass of red wine if it’s later in the day just hits the spot.
Make-Ahead and Storage for Butter Steak & Mushroom Sourdough Toasts
So, can you prep this ahead? Totally! You can cook the steak and mushroom mixture a day in advance and keep it in an airtight container in the fridge. Just gently reheat it in a skillet or microwave before spooning it onto freshly toasted bread. While the steak and mushrooms can be made ahead, I really think the sourdough toast part is best done right before serving – that toasty crunch is just unbeatable fresh!
Frequently Asked Questions about Butter Steak & Mushroom Sourdough Toasts
Got some lingering questions about these yummy toasts? I get it! Here are a few things that people often ask:
Can I use regular bread instead of sourdough?
You absolutely can! While sourdough gives it that lovely tangy chew, any sturdy bread like a nice country loaf or even a thick-sliced whole wheat will work just fine. Just make sure it’s not too thin or it might get soggy.
What kind of steak is best for this recipe?
Honestly, anything that cooks quickly and is tender works like a dream! I love using sirloin or even flank steak, thinly sliced. But don’t forget, leftover roast beef or even some leftover minute steak is perfect for making these toasty delights. It’s all about using what you have!
Can I add other vegetables to the topping?
Oh, definitely! I know some folks love to add finely chopped onions or even some bell peppers along with the mushrooms. Sauté them until they’re soft before adding the steak back in for a bit more veggie goodness.
How do I make sure my steak isn’t tough?
The biggest keys are to slice the steak thinly against the grain before you cook it, and don’t overcook it! For these toasts, just a quick sear for a minute or two per side until it’s nicely browned is usually perfect. Overcooking is the fastest way to tough steak, so keep an eye on it!
Estimated Nutritional Information
Just a heads-up, like with most of my recipes, the exact nutritional info can change depending on what you use! But generally, one serving of these Butter Steak & Mushroom Sourdough Toasts will run you about 400-500 calories, with a good boost of protein from the steak, plus carbs and some healthy fats. It’s a satisfying bite that really hits the spot!
Butter Steak & Mushroom Sourdough Toasts
Ingredients
Equipment
Method
- Butter one side of each sourdough slice.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
- Add steak and cook for 1-2 minutes per side, until browned. Remove from skillet and set aside.
- Add the sliced mushrooms and minced garlic to the same skillet. Cook until mushrooms are softened and browned, about 5-7 minutes. Add thyme if using.
- Return the steak to the skillet with the mushrooms. Season with salt and pepper. Cook for another minute to heat through.
- Toast the sourdough bread slices until golden brown.
- Top the toasted sourdough with the steak and mushroom mixture.