Recipe

Steak Sides

A simple, steakhouse-style trio: crispy roasted potatoes, garlic butter mushrooms, and a bright lemony salad.

By Matt Campbell

•

4.8

A cozy dinner table set with steak and three sides including crispy roasted potatoes, garlic butter mushrooms, and a simple green salad in warm kitchen lighting

When steak is the main event, the sides are what make it feel like a real dinner. You want something crispy, something buttery, and something fresh that cuts through all that rich, beefy goodness.

This recipe gives you my favorite steak sides trio for home cooks: crispy roasted potatoes with browned edges, garlic butter mushrooms that taste like they have been hanging out in a steakhouse pan all day, and a bright lemony salad that keeps the whole plate balanced. It’s relaxed, practical, and very “taste as you go.”

Raw baby potatoes, olive oil, salt, pepper, garlic powder, and rosemary arranged on a bright kitchen counter

Why It Works

One plan, three sides: The potatoes roast while you sauté the mushrooms and toss the salad, so everything lands hot at the same time.
Big flavor with accessible ingredients: Butter, garlic, lemon, and a few pantry spices do the heavy lifting.
Steak-friendly balance: Crispy carbs plus savory umami plus a fresh, acidic bite makes every forkful feel intentional.
Flexible: Swap greens, change herbs, add cheese, or make it dairy-free without drama.

Pairs Well With

Storage Tips

Roasted potatoes: Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 425°F for 8 to 12 minutes or in an air fryer until crisp again.

Garlic butter mushrooms: Refrigerate up to 3 days. Rewarm in a skillet over medium heat. If they look dry, add a splash of broth or water and a small knob of butter.

Salad: If it’s already dressed, it is best the same day. If you want leftovers, store greens and dressing separately for up to 3 days.

Common Questions

Can I make these sides while the steak rests?

Yes. Start the potatoes first. While your steak cooks and then rests (usually 5 to 10 minutes, longer for thicker cuts), sauté the mushrooms and toss the salad. Steak resting time is your side-dish window.

How do I get potatoes really crispy in the oven?

Two things: high heat and space. Roast at 425°F, use a preheated sheet pan if you can, and make sure the potatoes are in a single layer with room to breathe. Crowding equals steaming. Pull them when the edges are deeply browned and a fork slides in easily.

What mushrooms work best?

Cremini and button mushrooms are easy and reliable. If you want to level up, mix in shiitakes for deeper flavor. You can rinse mushrooms quickly if you want, just dry them really well. Excess water can slow browning.

Can I make this dairy-free?

Absolutely. Use olive oil in place of butter for the mushrooms and skip the optional Parmesan or feta in the salad. Add a little extra lemon and black pepper to keep things lively.

How much should I make per person?

For most families, plan on about 1 to 1 1/2 cups total sides per person, depending on appetite and how big your steaks are. This trio is built to serve 4 alongside steak.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan
Large skillet (cast iron or stainless steel works great)
Mixing bowl for salad
Cutting board and knife
Measuring spoons and cups
Tongs or spatula

I used to overthink steak dinners like they were a final exam. Then I realized the steak is already doing a lot. The sides just need to show up and do their jobs: crispy, savory, fresh. This trio is what I make when I want the table to feel a little special, but I also want to finish cooking before I start living in the kitchen.

Steak Sides

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

Crispy Roasted Potatoes

1 1/2 lb baby Yukon Gold potatoes, halved (or quartered if large)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp chopped fresh rosemary (or 1/2 tsp dried)
2 tbsp grated Parmesan (optional)

Garlic Butter Mushrooms

1 lb cremini mushrooms, wiped clean and sliced
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1 tsp Worcestershire sauce (optional, for deeper savoriness)
1 tbsp chopped fresh parsley
1 tsp fresh lemon juice

Bright Lemony Salad

5 oz mixed greens (spring mix or arugula)
1/2 small English cucumber, thinly sliced
1 cup cherry tomatoes, halved
1/4 small red onion, very thinly sliced
2 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey (optional, add more to taste)
1/2 tsp kosher salt, plus more to taste
Black pepper, to taste
2 tbsp crumbled feta or shaved Parmesan (optional)

Sliced cremini mushrooms and minced garlic prepped beside a skillet on a clean kitchen counter in warm light

Instructions

Start the potatoes

Heat the oven to 425°F. Place a rimmed sheet pan in the oven while it heats if you want extra crispy bottoms.
Toss the potatoes. In a bowl, combine halved potatoes, olive oil, salt, pepper, garlic powder, and rosemary. Toss until glossy and evenly coated.
Roast. Carefully remove the hot sheet pan (if preheating), spread potatoes cut-side down in a single layer, and roast for 25 to 30 minutes. At the halfway mark, flip or stir the potatoes, then keep roasting until the edges are deeply golden and a fork slides in easily.

Baby potatoes roasting on a rimmed sheet pan in an oven with golden edges starting to form

Sauté the mushrooms

Get the pan hot. Heat a large skillet over medium-high heat. Add olive oil and butter.
Brown the mushrooms. Add mushrooms in an even layer. If your skillet is crowded, cook in batches so they brown instead of steam. Let them sit for 3 to 4 minutes without stirring, then stir and cook another 4 to 6 minutes until most pieces are browned and any released liquid has cooked off.
Add garlic and finish. Reduce heat to medium. Add garlic, salt, and pepper and cook 30 seconds until fragrant. Stir in Worcestershire sauce (if using), then turn off heat. Add parsley and lemon juice. Taste and adjust salt.
Note: Worcestershire sauce often contains anchovies. For a vegetarian option, use a splash of soy sauce or tamari plus a tiny dash of vinegar or lemon.

Mushrooms browning in a hot skillet with butter, showing caramelized edges and steam rising

Toss the salad

Make the dressing. In a large bowl, whisk olive oil, lemon juice, Dijon, honey (if using), salt, and black pepper until emulsified.
Add the veggies. Add greens, cucumber, tomatoes, and red onion. Toss right before serving so everything stays crisp. Top with feta or Parmesan if you like.

A hand whisking lemon vinaigrette in a mixing bowl on a kitchen counter with lemon halves nearby

Serve

Plate it up. Serve steak with a scoop of crispy potatoes, a pile of garlic butter mushrooms, and a bright helping of salad. If you used Parmesan for the potatoes, sprinkle it on as soon as they come out of the oven.

A plated steak dinner with crispy roasted potatoes, garlic butter mushrooms, and a fresh green salad on a simple ceramic plate

Tips and easy variations

Want steakhouse vibes? Add a pinch of smoked paprika to the potatoes and a splash of balsamic vinegar to the mushrooms at the end.
Make-ahead tip: Slice mushrooms and mix the salad dressing up to 2 days ahead. Store dressing in a jar in the fridge and shake before using.
Extra-crispy potato hack: Parboiling is not required, but if you have time, parboil the potatoes for 6 to 8 minutes, drain well, then roast. Fluffing the edges makes them wildly crisp.
Low-carb swap: Replace potatoes with roasted broccoli or asparagus. Same oven temp, 12 to 15 minutes depending on thickness.
Kid-friendly move: Keep the salad simple (greens + cucumbers) and serve dressing on the side.

A casual family dinner table with steak and side dishes being served in warm evening light

Nutrition information is estimated.

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Steak Sides

Why It Works

Pairs Well With

Recommended

Steak Loin

New York Cut Steak

Reverse-Seared Steak

Smashed Potatoes with Parmesan

Storage Tips

Common Questions

Can I make these sides while the steak rests?

How do I get potatoes really crispy in the oven?

What mushrooms work best?

Can I make this dairy-free?

How much should I make per person?

Steak Sides

Ingredients

Crispy Roasted Potatoes

Garlic Butter Mushrooms

Bright Lemony Salad

Instructions

Start the potatoes

Sauté the mushrooms

Toss the salad

Serve

Tips and easy variations