Low-Carb Menu: Steak, Mushrooms, and Peanut Butter Dessert - Delishably - Food and Drink
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Low-Carb Menu: Steak, Mushrooms, and Peanut Butter Dessert

I love to cook and to develop recipes that are healthy and delicious.

A true masterpiece: New York strip steak and sautéed mushrooms.

A true masterpiece: New York strip steak and sautéed mushrooms.

"A Dinner Fit for a King"

That is what my husband said when I placed this dish in front of him—"A dinner fit for a king." Well, I have to admit, steak is his favorite meal, but not all steaks. I found that the New York strip steak comes out more tender and juicy than the rest of the steaks, except for filet mignon, of course. There are others, but they are much more expensive.

Ingredients for the steak and mushroom dinner.

Ingredients for the steak and mushroom dinner.

How to Make a Steak and Mushroom Dinner

There really is no recipe for cooking a steak and mushroom dinner, but I can give you a few tips.

Sauce

The sauce you see is simply butter, a little extra virgin olive oil, salt and freshly ground pepper, garlic powder, and dried parsley flakes.

  1. Heat it up in a small sauce pan until the butter is melted and everything is blended.
  2. After the steak is half-cooked, brush the sauce on each side when turning.
  3. You can save the rest to pour over the steak in the plate.

Mushrooms

The mushrooms need to be cleaned, simply by rubbing the dirt off of them with a dry paper towel.

  1. Add the cleaned mushrooms to a hot pan with a tablespoon of butter and extra virgin olive oil. Don't season until the mushrooms are cooked or else the salt will draw out all of the juices in the mushrooms and they will be dry.
  2. Cook the mushrooms in a hot pan, flipping or turning them to ensure a golden and juicy mushroom.
  3. When the mushrooms are done to your satisfaction, then add the salt and pepper and a little garlic powder and dried parsley flakes (optional).

Dinner is ready to be served!

How Long Do I Cook the Steak?

That, of course, is personal. Everyone likes their steak cooked differently. My husband likes his steak a little more done than I do. I like to see a little more pink in mine. The steak you see below was cooked 6 minutes on each side on our grill.

It depends on how you want to see the inside and how thick the steak is. If it's a little thicker and you want it more done, then add a couple more minutes to each side. I know people who like it practically raw. Then just a minute or two on each side just to brown the outside of the steak.

Cook your mushrooms while your steak is grilling outside or even inside on your grill pan. My mother used to cook her steak in a large cast iron frying pan. It came out good, too, except no grill marks.

Photo Guide

My steak, cooked medium-rare, with mushrooms in the background.

My steak, cooked medium-rare, with mushrooms in the background.

Cooking the steaks on the grill.

Cooking the steaks on the grill.

Brushing the homemade steak sauce on the steaks.

Brushing the homemade steak sauce on the steaks.

Cooking the mushrooms. This is the butter and extra virgin olive oil.

Cooking the mushrooms. This is the butter and extra virgin olive oil.

Raw, cleaned mushrooms in a hot pan.

Raw, cleaned mushrooms in a hot pan.

Cooked mushrooms.

Cooked mushrooms.

Mushrooms with seasoning.

Mushrooms with seasoning.

A Light, Low-Carb Layered Peanut Butter Dessert

Who said low-carb diets have to be boring or tasteless? This dinner proves they don't. I couldn't leave out dessert. Having a very "large" sweet tooth, I couldn't go through a day without a dessert. Not being able to eat the desserts that I ate before, due to my low-carb diet, I decided that I had to make my own.

I love peanut butter and Cool Whip, so I came up with this. My daughters and son-in-law loved it. Hope you do, too.

Cook Time

Prep timeReady inYields

30 min

30 min

Serves six to eight people

Ingredients for the dessert.

Ingredients for the dessert.

Ingredients

For the peanut butter layer:

  • 1/2 cup Cool Whip, fat-free
  • 1 1/2 cups almond milk, no sugar added
  • 1/2 cup sugar substitute, your choice
  • 1 box instant vanilla or white chocolate pudding mix, sugar-free
  • 2/3 cup peanut butter, creamy

For the topping:

  • 2 cups Cool Whip, fat-free

For the cream cheese layer:

  • 8 ounces low-fat cream cheese, room temperature
  • 2 tablespoons sugar substitute
  • 2 tablespoons almond milk
  • 1 1/2 cups Cool Whip, fat-free (for cream cheese layer)

Instructions

  1. For the cream cheese layer: Mix together the cream cheese, milk and sugar substitute. Add the 1 1/2 cups of Cool Whip. Spread over the bottom of a 11x7-inch glass pan. Put in the freezer until the next step is ready.
  2. For the peanut butter layer: Whip the peanut butter in a bowl. Add 1/2 cup of sugar sweetener and the box of sugar-free instant pudding. Mix it until all is combined.
  3. When the cream cheese layer is cold, top it with the peanut butter layer. Pour the peanut butter mixture all in the middle and gently spread all over the cream cheese layer, trying not to disturb it.
  4. Top the peanut butter layer with 2 cups of Cool Whip, making peaks with the back of the spoon to make it look prettier. Refrigerate until ready to serve. This can be made a day ahead of time.

Photo Guide

1st layer, cream cheese mixture.

1st layer, cream cheese mixture.

Spreading the peanut butter layer over the cream cheese layer.

Spreading the peanut butter layer over the cream cheese layer.

Top layer.

Top layer.

Yummy!

Yummy!

© 2018 Rachel L Alba

Comments

Patricia Scott from North Central Florida on November 21, 2018:

O my...I have not had breakfadt yet so I am now starving!!! Yiu had to put a peanut butter dessert too!!! Thank you. Have a lively Thanksgiving. Angels are on the way. ps

Liz Westwood from UK on April 21, 2018:

Same with me. I'm not always guaranteed to have a full quota of recipe ingredients, so I just work with what I have.

Rachel L Alba (author) from Every Day Cooking and Baking on April 21, 2018:

To Liz, don't worry about substituting ingredients. I do it a lot and most of the time it still comes out good. Have a great weekend.

Liz Westwood from UK on April 21, 2018:

Hi Rachel, thanks for the alternative suggestion. I'll have to check it out.

Rachel L Alba (author) from Every Day Cooking and Baking on April 20, 2018:

Hi Poetryman, You can have your meat any way you like it. It's still delicious. Thank you for visiting my article and for your comment.

Blessings to you.

poetryman6969 on April 19, 2018:

Looks wonderful though I like my meat well done--I know--cooks hate that!

Rachel L Alba (author) from Every Day Cooking and Baking on April 19, 2018:

Hi Peggy. I guess I did my job. lol I love it when people get hungry for the foods I post. Thank you for visiting and the nice comments.

Blessings to you.

Peggy Woods from Houston, Texas on April 19, 2018:

We prefer our steaks medium rare or at the most a medium with still some pink showing in the center. Our normal side is mushrooms combined with sauteed onions. Reading this and seeing your photos makes me hungry for some steak in the near future.

Rachel L Alba (author) from Every Day Cooking and Baking on April 19, 2018:

Hi Liz, it's so nice to hear from someone new and from the UK. What a nice compliment for my steak. I'm pretty sure you can find most of the ingredients for the dessert. You can use 1% milk if you can't find Almond milk. Thank you for your interest and great comment.

Blessings to you.

Liz Westwood from UK on April 18, 2018:

I had steak frites last night in a hotel, but it didn't look as good as this. The dessert looks interesting, though I'm not sure I'll find all the ingredients in my UK supermarket.

Rachel L Alba (author) from Every Day Cooking and Baking on April 18, 2018:

Hi Jackie. You are so faithful. Thank you for your encouraging words. I hope you enjoy these recipes. Sometimes when the steak is too done, it does become a little tough. My husband tries to get it with just a touch of pink.

Blessings to you.

Jackie Lynnley from the beautiful south on April 18, 2018:

Another I will be adding to my favorites. I love steak but think I may overcook mine a little, love the grilled flavor but always afraid of the pink but maybe I should try mine a little less done. I will try it.

And the dessert looks just scrumptious!

Rachel L Alba (author) from Every Day Cooking and Baking on April 18, 2018:

Hi Mary. Thank you so much for your visit and encouraging comment.

Blessings to you.

Mary Norton from Ontario, Canada on April 18, 2018:

You just made me so hungry for steak. I haven't yet tried that layered peanut butter. It looks good.