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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish can stretch 2 rib eye steaks to feed 4 people. Made it from my best memory of Japanese Steak house with my own flair thrown in. I served this with hash brown casserole the family loved it. Doesn't take long to make at all! Ingredients:
2 rib eye steaks, cut into bite-size pieces |
1/2 cup diced onion |
6 white button mushrooms, sliced thin (but not paper thin) |
3 tablespoons butter |
1 teaspoon cavendar's all purpose greek seasoning |
2 tablespoons soy sauce |
1/2 teaspoon garlic powder |
1/2 lemon, juice of |
Directions:
1. In cast iron skillet get pan very hot and add butter and mushrooms.
2. When mushrooms are starting to turn brown, turn down heat to med-high; add onions and cook 2 minutes.
3. Add steak pieces and season ingredients with Cavendar's and garlic powder.
4. Cook until steak is done to desired taste of doneness.
5. Add soy sauce and lemon juice and stir until a thickish sauce forms in pan and all ingredients are coated well.
6. Serve.
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