Steak Diane (Cheesecake Factory Copycat)
Steak Diane (Copycat Recipe) – Fabulously tender pan-seared steak (or chicken) covered in a delicious cognac and cream sauce. This classic dish is a favorite from Cheesecake Factory, but you won’t believe how easy the recipe is to make at home!
The holiday season is a great time to pull out all of the classic recipes that are sure to impress. From Prime Rib to roast turkey with flair, we love a main dish that makes everyone at the table say oooh!
If you are looking for something a bit different this year, we have a real winner of a recipe… Folks either already know and adore Steak Diane (or Chicken Diane) from the Cheesecake Factory, or they are about to become big fans.
Copycat Cheesecake Factory Steak Diane
Steak Diane is an old-school steak house recipe that was originally prepared table-side to create an impressive flambeed presentation.
The steaks are quickly pan-seared. Then they are coated in a luxurious sauce that’s made with pan drippings, cognac, and cream.
However, we’ve come up with a copycat Cheesecake Factory recipe that is slightly lighter in calories. Whether you are trying to eat a bit “healthier” or not, this dish is a delicious homemade variation that tastes even better than the original.
Ingredients You Need
- Olive oil – or other preferred high heat neutral flavored oil
- Beef filets – cut 1 inch thick
- Salt and pepper – to taste
- Butter – unsalted
- Shallot – peeled and sliced
- Cremini mushrooms – sliced thin
- Cognac – or white wine
- Worcestershire sauce – for a delicious savory flavor
- Dijon mustard – brings a bit of great tanginess to the dish
- Heavy cream – for the most luscious sauce
- Smoked paprika – the secret ingredient for a deep smoky taste
How to Make Steak Diane with Creamy Mushroom Sauce
First, set a large cast-iron skillet (or large pan with a heavy bottom) over medium-high heat. Place 1 tablespoon of oil in the skillet. Salt and pepper the steaks liberally on both sides.
Once the oil is hot, sear the steaks for 2 to 3 minutes per side. Approximately two minutes per side for medium-rare, or three minutes aside for medium. Remove the steaks and place them on a holding plate.
Now add the butter and shallots to the skillet. Sauté the shallots for 2 minutes. Then add the mushrooms and sauté for another 3 to 5 minutes to soften.
Pour in the cognac. You can tip the skillet towards the burner to flambé the alcohol if you like, but it is not necessary. It will cook off either way.
If you decide to flambé, be extra careful!
Next whisk in the Worcestershire sauce, Dijon mustard, heavy cream, and smoked paprika. Allow the sauce to simmer for 2-3 minutes to thicken, stirring frequently.
Then either place the steaks (and juices) back in the skillet for serving, or plate the steaks and pour the sauce over the top.
Get the Complete (Printable) Steak Diane Recipe Below. Enjoy!
Garnish the steak Diane with fresh chopped chives or parsley if desired.
For the authentic Cheesecake Factory plating, serve with mashed potatoes and grilled onions.
How to Make Cheesecake Factory-Style Chicken Diane
If you’re wondering, wait, What about chicken Diane?
Sure, you can make this exact same recipe with boneless chicken breasts! Sear them for 5-6 minutes per side so they are fully cooked in the center. The chicken should reach an internal temperature of 165 degrees when it’s done.
Steak Diane Recipe Tips & Variations
- Choose you preferred alcohol: Feel free to use cognac, white wine, brandy, or even bourbon in the pan sauce.
- The alcohol does cook off; however, if you prefer a completely non-alcoholic dish you can substitute with beef broth.
- Use button mushrooms instead of cremini for a sauce with a slightly less earthy and strong mushroom flavor.
- You can add an extra 1/3 cup of cream if desired to make the sauce ultra-luxurious.
Storage Suggestions
Let leftovers cool completely before transferring them to an airtight container and placing them in the refrigerator. Steak Diane will keep well for up to 3 days.
If possible I suggest that you store the steak and cream sauce in separate containers. This way you can reheat them individually until just warm, without overcooking either component too much.
Looking for More Fabulous Dinner Recipes?
- Slow Cooker Beef Stroganoff
- Easy Chicken Kiev
- Smothered Steak and Gravy
- Lobster Fra Diavolo
- Porterhouse Steaks with Compound Butter
Steak Diane (Cheesecake Factory Copycat)
Ingredients
- 1 tablespoon olive oil
- 4 beef fillets cut 1 inch thick (about 2-2.25 lbs total)
- Salt and pepper
- 2 tablespoons butter
- 1 shallot peeled and sliced
- 8 ounces cremini mushrooms sliced thin (or button mushrooms)
- ½ cup cognac or white wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/3 cup heavy cream
- ½ teaspoon smoked paprika
Instructions
- Set a large cast-iron skillet over medium high heat. Place 1 tablespoon of oil in the skillet. Salt and pepper the steaks liberally on both sides.
- Once the oil is hot, sear the steaks for 2 to 3 minutes per side. Approximately two minutes per side for medium-rare, or three minutes aside for medium. Remove the steaks and place on a holding plate.
- Add the butter and shallots to the skillet. Sauté the shallots for 2 minutes. Then add the mushrooms and sauté for another 3 to 5 minutes to soften.
- Pour in the cognac. You can tip the skillet towards the burner to flambé the alcohol if you like, but it is not necessary. It will cook off either way. If you decide to flambé, be extra careful!
- Whisk in the Worcestershire sauce, Dijon mustard, heavy cream, and smoked paprika. Allow the sauce to simmer for 2-3 minutes to thicken. Then either place the steaks (and juices) back in the skillet for serving, or plate the steaks and pour the sauce over the top.
- Garnish with fresh chopped chives or parsley if desired. For the Cheesecake Factory plating, serve with mashed potatoes and grilled onions.
Notes
Nutrition
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