The Whole Steak Shebang

Because sometimes steak goes bang?!?

Hey there steak lovers! 🔥🍖

I’m not going to lie, this steak recipe is a mostly dad recipe. Now, I say mostly because well my wife doesn’t really care for onions, and I’ve only recently gotten the girls to try some caramelized onions. Luckily, they said YUM! So, yeah mostly. That being said, if you and your family dig onions 🧅, then this is a whole meal that is super simple and super delicious. And the only real battle you’ll face is who gets that last bite.

Ok, recipe time. Welcome to “The Whole Steak Shebang” – a dish that’s a feast for the senses and a total blast to make! It’s you, your little kitchen helpers, and a sizzling cast iron pan. What that means is that it’s a good time to teach them about HOT! 🔥 So, for the littler ones, tell them this parts too hot, but they get the important job of washing mushrooms. You can even explain to them the importance of cleaning dirt off the mushroom, because honestly, who wants to eat dirt? After all that, this recipe is as kid-friendly as it gets, with just the right amount of silly sprinkled in (or you can just add salt).

First off, we’ve got the sweet onion. It’s like the superhero of this dish, adding a punch of flavor that’ll have your taste buds doing a happy dance. And here’s where the silliness comes in – let the kids take charge of the onion-chopping duty. No really! Unless it’s a super eye-dripping onion, it’s time to let your kids know about this powerful and potent little gem of flavor. If you are an onion loving family, then your kids just hands down need to know the trials of chopping onion. Just be prepared for a few tears, some tissue and a warning not to touch their eyes right after touching onion! * Pro-tip: pop the onion in the freezer for 20 minutes before doing the slice and dice.

Next up, it’s time for the beefy stars of the show. Slicing thin strips of steak might sound like a job for the grown-ups, but with a little supervision, your mini chefs can handle it like pros. My oldest, Grace, is slowly becoming versed in how knifes operate. * Pro-tip: sharpen that knife up for her. Dull knives won’t cut it. Show them how to sharpen it if you feel they are ready. And since we’re talking meat, let’s talk about the cut of the meat. My preference is ribeye, but you can also go with a top sirloin or a London broil here; even a skirt steak would do.

Now, let’s talk mushrooms 🍄 those earthy wonders that bring a rich, hearty taste to the party AND are quite healthy. Slicing and dicing these little guys is like a mini-adventure in itself. Have the littler ones give them a quick 30 second rinse to get any grit or dirt off. Then hand those off to an older one you trust with a sharp knife. Mushrooms don’t take much effort to chop so they’re a perfect food to practice on. For the type of mushroom here, I think Shiitake best serves this dish.

With all the prep done, you are ready to get the dutch oven hot but not scorching hot. We don’t want to burn the onions, we want to make them sweat. This is going to give the onions time to soften and take on that sweeter flavor.

Once everything’s in the pan, cover it up and let the magic happen. It’s like a delicious secret waiting to be unveiled! And with the magic sauce of balsamic vinegar added, it’s going to kick your flavor profile way up. The addition of the balsamic vinegar is a must; it really adds a depth of flavor to each individual part of this dish. And then finally, to make this a full meal for everyone, spoon this over a bed of rice.

So, what are you waiting for? Grab your little kitchen sidekicks and embark on this epic culinary journey. “The Whole Steak Shebang” is not just a meal – it’s an adventure you’ll want to relive over and over again. Happy cooking, my fellow food explorers! 🥩

The Whole Steak Shebang

Dadlicious

The title says it all. This is steak, mushrooms, onions, and bell pepper all combined to make one mouthwatering meal alone, or even slathered between two pieces of sourdough; or over a bed of cooked rice, or all by itself. You decide.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4

Equipment

• 1 Dutch oven with lid

Ingredients

  

• 1 medium yellow onion chopped
• 2 lbs beef (ribeye, top sirloin, london broil) chopped into 1 inch cubes
• 3 tbsp Balsamic vinegar or Worcestershire sauce
• 1/2 lb Shiitake mushrooms sliced
• 1 medium red bell pepper diced
• 6 cloves garlic rough chopped
• Kosher salt to taste
• Black pepper to taste
• 1 tbsp olive oil
• 1 tsp butter or ghee

Instructions

 

• Heat your cast iron pan over medium-low heat and add just enough olive oil to the bottom of the cast iron pan to completely cover it. Add the butter or ghee as well. Wait for the oil to get hot.
• Preheat the oven to 250°F (121°C).
• Add the chopped onions, bell pepper and garlic. Salt the veggies to taste. Stir and sweat for at least 8 to 10 minutes until everything softens. Once softened, push to the edges leaving an open space in the middle for the meat.
• Turn up the heat to medium waiting for the pan to come to heat to get some sear. Add the meat leaving it on one side for 1 minute.
• Add the mushrooms and stir everything until well combined. Top with the balsamic vinegar then cover and place in the preheated oven for 15 to 20 minutes.
• Once done, remove from the oven, place back on the burner and turn to high to boil. Add a pinch of cornstarch to the boiling liquid to reduce and thicken. Season with more salt and pepper to taste.
• Dish out and enjoy.

Notes

• Try this with top sirloin, London broil, skirt steak or my personal favorite rib-eye.
• If this is a one man meal, then scale down the ingredients to incorporate one 8 oz steak.

* Pro-tip: pop the onion in the freezer for 20 minutes before doing the slice and dice.

Keyword Dutch oven, steak