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Pan-Fried Steak with Spiralized Onions, Mushrooms & Blue Cheese

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2


  • 4 tbsp olive oil
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 1 pinch red pepper flakes
  • 8 oz baby portobello mushrooms quartered
  • 1 medium red onion peeled, Blade A
  • 2 round or sirloin beef steaks
  • 2 pinches of dried thyme flakes
  • 1/3 cup crumbled blue cheese


  • Place a large skillet over medium heat and add in half a tbsp of the olive oil. Once the oil heats, add in the garlic, red pepper flakes and cook for 30 seconds.
  • Then, add in the mushrooms and the other tbsp of olive oil. Season with salt and pepper and cook for about 3 minutes or until they start to wilt and brown.
  • Once the mushrooms have browned, add in the onions (first snip them roughly with scissors). Toss to combine and let cook, tossing occasionally, until the onions have cooked, 3-4 minutes. Once done, set aside and cover with tinfoil.
  • Once you place the onions in with the peppers, place another large skillet over medium heat and add in the third tbsp of olive oil.
  • Season both sides of each steak with a generous amount of salt and pepper.
  • Once the oil heats, place your first steak down in the center of the skillet. Let cook for 3-4 minutes without touching. Then, flip over, season with the thyme and let cook another 2-3 minutes, rotating the pan so all of the juices touch the steak. When done, remove from the heat and place on a cutting board. Let rest for 5 minutes before serving.
  • Repeat the steps for the steak for the other steak, careful to let rest for 5 minutes.
  • Once the steaks have rested for 5 minutes, top each with mushrooms, onions and then evenly top with blue cheese. Enjoy!