Ribeye Steaks & Sun-Dried Tomato Mushroom Sauce

Try this rich and flavorful sun-dried tomato and mushroom sauce with your steak dinner tonight.

  • 30
  • 4
  • 320
  • 25 g


  • 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 8 ounces each)
  • 1 tablespoon butter
  • 4 ounces mixed wild mushrooms, sliced
  • 1 teaspoon minced garlic
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 1/3 cup dry red wine
  • 1 tablespoon cornstarch
  • 1 tablespoon sun-dried tomato spread
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons chopped fresh thyme (optional)


  1. For sauce, heat butter in saucepan over medium heat until melted. Add mushrooms and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Remove mushroom mixture from pan; set aside.

  2. Combine broth, wine and cornstarch; add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 1-1/2 cups. Stir in mushroom mixture, sun dried tomato spread, pepper and salt, as desired.

  3. Meanwhile press 1/2 teaspoon pepper evenly onto beef Ribeye Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm. Add mushroom sauce to skillet; increase heat to medium-high. Cook and stir, 1 to 2 minutes or until browned bits attached to skillet are dissolved. Spoon sauce over steaks; sprinkle with thyme, if desired.

    Cook's Tip: One beef Top Sirloin Steak, cut 1 inch thick (about 1-1/4 pounds) may be substituted for Ribeye Steaks. Prepare steak as in recipe above. Place steak in skillet; cook 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Carve steak into slices.

0 % *

9.4g SAT FAT

0 % DV **


0 % DV

2.7 mg IRON

0 % DV

5.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 316 Calories; 185.4 Calories from fat; 20.6g Total Fat (9.4 g Saturated Fat; 0.1 g Trans Fat; 1 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 77 mg Cholesterol; 532 mg Sodium; 5 g Total Carbohydrate; 1 g Dietary Fiber; 1.2 g Total Sugars; 25 g Protein; 0 g Added Sugars; 24 mg Calcium; 2.7 mg Iron; 403 mg Potassium; 7.3 mcg Vitamin D; 0.4 mg Riboflavin; 6.4 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 185 mg Phosphorus; 5.8 mg Zinc; 31.7 mcg Selenium; 88.9 mg Choline.

This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Phosphorus, and Choline.

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