Creamy Steak & Bacon Skillet


I found a really great recipe for a similar skillet with shrimp in it. My spouse is allergic to seafood so I switched it up with steak and added my own flare. I have never seen someone so satisfied and in love with their dinner before. This one was a big hit in our house!


6 slices of bacon (I use thick cut, it holds up the best)
3 cups of fresh mushrooms, sliced
1 lb Beef round top steak cubed (or any type of cut you like)
1/2 c heavy whipping cream
1 tbs dried onion (or use fresh if you prefer!)
Salt & Pepper to taste


1. Fry up the bacon. I like cutting mine into about a quarter of an inch strips 
   before I put it in the pan. Don't turn the heat up too high. 
   You don't want to accidentally burn the bacon. 
   You'll be reusing the bacon fat.
2. Once the bacon is cooked, remove from skillet and set aside. 
   Leave left over bacon fat in the skillet.
3. With the heat still on, add in your mushrooms and cook until they are softened.
4. Once mushrooms are cooked, remove from skillet and set aside with bacon.
5. Add cubed beef to the skillet. Top with salt, pepper and dried onion. 
   Cook the beef close to the way you prefer it (rare, medium rare, well, etc.)
6. Once beef is close to how you prefer it, add back in bacon, mushrooms and 
   heavy whipping cream. Mix well and warm through. 
   Keep in mind the beef will keep cooking as you do this.
7. If you prefer a thicker sauce you can allow the sauce to come to a 
   simmer and reduce a bit. We preferred it on the brothy side.
8. Serve as is or over a low carb noodle such as shirataki noodles.

Macro Nutrients*

Serving size: 1 portion
Servings in skillet: about 4

2.5 Net Carbs
25g Fat
30g Protein
384 Calories

*These are estimates based on the specific ingredients I used


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