My husband loves a good steak breakfast, but he’s picky about mushrooms. In this dish, the mushrooms are sautéed perfectly with garlic and thyme, so they’re soft, flavorful, and not overpowering. The steak is seared just right, giving it a beautiful crust while keeping it tender inside, and the toast adds a crisp base that holds everything together. Every time I make it, he ends up smiling and asking for seconds. There’s something about a warm, hearty breakfast or brunch that makes the day instantly better, and this Steak and Mushroom Toast Plate is exactly that. It’s the perfect combination of juicy, tender steak, savory mushrooms, and golden, crispy toast that makes every bite comforting yet elegant.

I have tried many variations of steak on toast, but I use thick sourdough bread for the best results. Always make sure to season the steak well and let it rest after cooking. I also make the mushrooms golden brown in butter and olive oil to enhance their natural flavor. The combination is simple but feels luxurious and satisfying.

You can serve this plate for brunch, breakfast, or a light dinner, some fresh greens on the side, also with a fried or poached egg on top. A drizzle of balsamic glaze or a sprinkle of fresh herbs really elevates the dish without complicating it. It’s versatile and feels special even on an ordinary day.

Its Perfect For:

• Weekend brunch with family or friends
• A cozy breakfast in bed
• Quick yet fancy weeknight dinner
• Celebrating small occasions at home
• Impressing guests without spending hours in the kitchen

Ingredients

• 2 slices of thick-cut bread (sourdough or whole wheat works best)
• 8 oz (225 g) steak (ribeye, sirloin, or your choice)
• 1 cup mushrooms, sliced (button or cremini)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and black pepper, to taste
• 1 tablespoon balsamic vinegar (optional, for extra flavor)
• 1 tablespoon chopped fresh parsley (for garnish)
• 1 teaspoon olive oil or butter for toasting bread

Kitchen Equipment You’ll Need

• Large skillet or frying pan for steak and mushrooms
• Small bowl for seasoning and mixing
• Spatula or tongs for flipping the steak
• Knife and cutting board for slicing mushrooms and steak
• Measuring spoons for accurate seasoning
• Plate for resting steak
• Optional: oven or toaster for crisping the toast

How to Make Steak and Mushroom Toast Plate

Step 1

Prepare the steak: Pat the steak dry with paper towels and season both sides generously with salt and black pepper. Let it sit at room temperature for 5–10 minutes while you prep the other ingredients. This helps the steak cook more evenly and stay juicy.

Step 2

Cook the mushrooms: Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until golden brown and soft. Stir in minced garlic and thyme, cooking for an additional 1–2 minutes until fragrant. If using balsamic vinegar, drizzle it in now and cook for another minute to let the flavors blend. Remove mushrooms from the pan and set aside.

Step 3

Cook the steak: In the same skillet, add a little more oil if needed and increase the heat to medium-high. Place the steak in the pan and sear for 3–4 minutes on each side for medium-rare, or longer if you prefer it more cooked. Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.

Step 4

Toast the bread: While the steak rests, lightly brush your bread slices with olive oil or a little butter. Toast them in a skillet or oven until golden and crisp.

Step 5

Assemble the plate: Place the toasted bread on serving plates. Pile sautéed mushrooms on top of the toast, then layer slices of steak over the mushrooms. Drizzle any remaining pan juices over the top for extra flavor.

Step 6

Garnish and serve: Sprinkle chopped fresh parsley over the plate for color and freshness. Serve immediately while warm, so every bite combines the crispy toast, savory mushrooms, and juicy steak perfectly.

Tips for the Best Steak and Mushroom Toast Plate

• Choose the right steak: I prefer ribeye or sirloin for flavor and tenderness. Thicker cuts work best to stay juicy when seared. Don’t rush the cooking, and let the meat rest after searing.
• Don’t skip resting: After cooking, let the steak rest 5–10 minutes. This keeps all the juices inside, making every bite moist and flavorful. Cover loosely with foil to retain warmth.
• Sauté mushrooms slowly: Cook them on medium heat to release water gradually. Stir occasionally for even browning. This ensures they are golden, soft, and full of flavor.
• Season toast lightly: A little butter or olive oil on the bread makes it crisp and rich. Avoid over-oiling to keep it from becoming greasy, yet still give a nice golden crunch.
• Use fresh herbs: Thyme, parsley, or rosemary really brighten the flavors. Add them at the end to maintain their aroma and freshness. Don’t overcook herbs or they lose flavor.
• Cook steak in batches if needed: Crowding the pan lowers heat and prevents a proper sear. Give each piece room to cook evenly, ensuring a perfect crust and juicy interior.
• Layer flavors carefully: Garlic, butter, and balsamic vinegar are small touches that make mushrooms irresistible. Take time with this step, as these flavors build the base for a rich, balanced dish.

Optional Ingredients

• 1 teaspoon balsamic glaze for sweetness
• ½ teaspoon smoked paprika for subtle smokiness
• 1 fried or poached egg on top for richness
• A pinch of chili flakes for mild heat
• 1 teaspoon Worcestershire sauce for umami depth
• Shaved Parmesan to sprinkle over mushrooms and steak

How to Serve Steak and Mushroom Toast Plate?

I like to serve this dish on a warm, wide plate so every ingredient shines. I place the toasted bread first, then layer the golden sautéed mushrooms evenly over the toast, and finally place the steak slices on top. This arrangement ensures that every bite has a perfect balance of bread, mushrooms, and steak, giving a full flavor experience.

I also love adding a little side salad or greens to the plate. A handful of fresh arugula, baby spinach, or even microgreens adds a peppery, refreshing contrast to the richness of the steak and mushrooms. I drizzle a little olive oil and a squeeze of lemon over the greens to keep them bright and flavorful, without overpowering the main dish.

I sometimes top the steak with a fried or poached egg, letting the yolk slowly drip over the mushrooms and toast. This creates a silky sauce and makes the plate feel like a gourmet brunch. I always serve it immediately while everything is warm, and I like to add a sprinkle of chopped parsley or thyme on top for color and a touch of freshness.

Is Steak and Mushroom Toast Plate Healthy?

This plate is surprisingly healthy when enjoyed in moderation. The steak provides high-quality protein and iron, while mushrooms add fiber, vitamins, and antioxidants.

The toast, preferably whole grain or sourdough, gives slow-digesting carbs to keep you full. Using olive oil and butter in moderation ensures flavor without too many extra calories, making it a balanced and satisfying meal.

Variations and Substitutions

• Chicken or Turkey instead of Steak: Slice and sear chicken breast for a lighter version. Mushrooms stay the same; season well. Great for those avoiding red meat.
• Vegetarian Version: Skip the steak and use roasted portobello mushrooms or marinated tofu. Garlic, thyme, and butter still give a rich, satisfying flavor.
• Cheesy Toast: Add a slice of melted cheese over mushrooms before layering steak. Cheddar or Swiss works best, adding creamy texture.
• Garlic Butter Steak: Mix softened butter with minced garlic and herbs; spread on steak before resting. Adds extra richness without overpowering the meat.
• Spicy Twist: Sprinkle chili flakes or use spicy mustard on the toast. Adds a gentle kick that balances the earthy mushrooms and savory steak.
• Egg Topped: Fry or poach an egg and place on top. The yolk adds a creamy sauce and makes the plate feel indulgent and hearty.
• Balsamic Glaze Finish: Drizzle balsamic reduction over steak for sweetness and tang. Perfect for a dinner that feels restaurant-quality.
• Herb Mix Variation: Add rosemary, sage, or oregano to mushrooms. Each herb gives a new aroma and subtle flavor change for a fresh twist every time.

How to Store, How to Reheat

To store leftovers, place steak slices and mushrooms in an airtight container. Keep the toast separate if possible, to prevent it from becoming soggy. Refrigerate for up to 2 days.

When reheating, warm mushrooms and steak in a skillet over medium-low heat to maintain moisture. Toast the bread again in a pan or oven for crispiness. Assemble the plate just before serving for the best texture.

Frequently Asked Questions About Steak and Mushroom Toast Plate

Can I use frozen mushrooms?
Yes, frozen mushrooms work fine, but you should thaw them completely and drain any extra water first. Cook slowly in a pan to avoid sogginess, and season well to enhance flavor.

Can I cook steak in the oven instead of a skillet?
Absolutely. Preheat the oven and broil steak for 5–8 minutes per side depending on thickness. For extra flavor, sear it quickly in a hot skillet first to create a beautiful crust.

What bread works best for this recipe?
Thick slices like sourdough, whole wheat, or country bread are ideal. They hold the toppings without falling apart, toast beautifully, and add a crunchy texture to every bite.

Can I prepare mushrooms or steak ahead of time?
Yes, sauté mushrooms earlier and store in the fridge. Reheat gently before assembling. Steak can also be cooked ahead, sliced, and warmed slightly. Toast bread last for the best texture.

Steak and Mushroom Toast Plate Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

This Steak and Mushroom Toast Plate is easy to make, satisfying, and versatile. It’s perfect for impressing loved ones or just treating yourself to a delicious, home-cooked brunch. With small touches like garlic, thyme, and balsamic, it feels gourmet without complicated steps.

Ingredients

• 2 slices of thick-cut bread (sourdough or whole wheat works best)

• 8 oz (225 g) steak (ribeye, sirloin, or your choice)

• 1 cup mushrooms, sliced (button or cremini)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

• Salt and black pepper, to taste

• 1 tablespoon balsamic vinegar (optional, for extra flavor)

• 1 tablespoon chopped fresh parsley (for garnish)

• 1 teaspoon olive oil or butter for toasting bread

Directions

• Prepare the steak: Pat the steak dry with paper towels and season both sides generously with salt and black pepper. Let it sit at room temperature for 5–10 minutes while you prep the other ingredients. This helps the steak cook more evenly and stay juicy.
• Cook the mushrooms: Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until golden brown and soft. Stir in minced garlic and thyme, cooking for an additional 1–2 minutes until fragrant. If using balsamic vinegar, drizzle it in now and cook for another minute to let the flavors blend. Remove mushrooms from the pan and set aside.
• Cook the steak: In the same skillet, add a little more oil if needed and increase the heat to medium-high. Place the steak in the pan and sear for 3–4 minutes on each side for medium-rare, or longer if you prefer it more cooked. Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
• Toast the bread: While the steak rests, lightly brush your bread slices with olive oil or a little butter. Toast them in a skillet or oven until golden and crisp.
• Assemble the plate: Place the toasted bread on serving plates. Pile sautéed mushrooms on top of the toast, then layer slices of steak over the mushrooms. Drizzle any remaining pan juices over the top for extra flavor.
• Garnish and serve: Sprinkle chopped fresh parsley over the plate for color and freshness. Serve immediately while warm, so every bite combines the crispy toast, savory mushrooms, and juicy steak perfectly.