Ingredients
Scale
- 2 tablespoons unsalted butter, divided
- 1 ½ cups (204 g) orzo pasta, uncooked
- 3 cups (720 g / 24 ounces) chicken broth
- 8 ounces baby bella mushrooms, sliced
- ½ teaspoon kosher salt, divided
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 ½ teaspoons garlic, minced
- ¾ cup (178.5 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, freshly grated
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes, optional
- 1 teaspoon fresh lemon juice
- Fresh parsley chopped for garnish
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Instructions
- Heat a large skillet over medium heat and melt 1 tablespoon of butter. Toast the orzo for about 3 to 4 minutes until lightly golden.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 12 to 15 minutes until the orzo is tender and liquid is absorbed. Keep covered off heat.
- In another skillet over medium-high heat, melt the remaining butter, then add mushrooms. Let them cook undisturbed for 2 to 3 minutes for browning.
- Season mushrooms with a pinch of kosher salt, then add diced onion. Continue cooking for 5 to 6 minutes until mushrooms are golden and moisture evaporates.
- Add minced garlic and cook for an additional 30 seconds.
- Lower the heat to medium-low. Mix in heavy cream, Parmesan cheese, remaining salt, black pepper, and optional red pepper flakes. Stir gently, allowing it to simmer and thicken slightly for 2 to 3 minutes.
- Stir in lemon juice.
- Combine the mushroom sauce with the cooked orzo and stir gently to create a creamy mixture. Keep warm while preparing the steak.
- Wipe the mushroom skillet clean. Pat steak cubes dry with paper towels and season with salt and pepper.
- Heat vegetable oil over medium-high until shimmering. Add steak in a single layer, allowing to cook undisturbed for about 2 minutes until a crust forms. Flip and cook for another 2 to 3 minutes to desired doneness.
- Reduce heat to medium-low, adding butter. Spoon the melted butter over the steak for 30 seconds.
- Serve the creamy mushroom orzo topped with steak bites, garnished with chopped parsley.
Notes
For a richer flavor, consider using wild mushrooms instead of baby bellas.
Make sure to pat the steak dry; this will help create a better sear.
You can substitute the orzo with any preferred pasta shape if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 920mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.