3-Packet Creamy Steak
Life-easy, ultra-tasty skillet steak with a gravy made from ranch, brown gravy, and Italian dressing mixes.
Ingredients
- 2 lb (900 g) steak (sirloin or chuck), 1–1½ in thick
- 1 Tbsp oil + 1 Tbsp butter
- 1 packet brown gravy mix (≈1 oz / 28 g)
- 1 packet ranch seasoning (≈1 oz / 28 g)
- 1 packet Italian dressing mix (≈0.7 oz / 20 g)
- 1½ cups beef broth (or water)
- ¾–1 cup heavy cream (or 1 can cream of mushroom/chicken)
- Optional: sliced mushrooms or onions; chopped parsley
- Freshly ground black pepper, to taste
Instructions
- Sear. Pat steaks dry and pepper lightly. Heat oil and butter in a large skillet over medium-high. Sear steaks 2–3 minutes per side until well browned. Transfer to a plate.
- Make sauce base. Lower heat. Whisk the brown gravy, ranch, and Italian mixes into the beef broth; pour into the skillet, scraping up browned bits.
- Simmer. Return steaks (and mushrooms/onions, if using). Cover and cook gently 15–25 minutes, until steaks reach desired doneness and sauce thickens.
- Finish. Stir in heavy cream; simmer 2–3 minutes. Adjust thickness with a splash of broth or a 1-tsp cornstarch slurry if needed. Taste and adjust seasoning.
- Serve. Spoon sauce over steaks, garnish with parsley, and serve with mashed potatoes, rice, or noodles.
Slow-cook option: For very tender chuck/cube steaks, place seared steaks and mixed dry packets with 1½ cups broth in a slow cooker; cook on LOW 4–6 hours. Stir in cream at the end and heat 5 minutes.
