Posted bySommer Collieron Dec 10, 2021 (last updated Feb 16, 2025)
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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!
Why We Love This Cheesecake Factory Steak Diane Recipe
This recipe is perfect for the holiday season when you’re looking to impress with a show-stopping main dish. Whether it’s Prime Rib or roast turkey, a memorable meal is all about those “oooh!” moments at the table. Steak Diane is a standout choice for something a little different this year, blends classic steakhouse flair with a touch of nostalgia.
Smothered in a creamy, decadent sauce made with cognac, Worcestershire, Dijon mustard, and heavy cream, Steak Diane is both elegant and approachable. The steaks are pan-seared to perfection, and the rich sauce is crafted from pan drippings, creating an irresistible combination. Originally prepared tableside with a dramatic flambé, this dish brings a touch of old-school charm to any special occasion.
Our version offers a Cheesecake Factory-inspired twist with a slightly lighter touch on the calories, making it a bit more guilt-free without sacrificing flavor. Whether you’re a longtime fan of Steak Diane or discovering it for the first time, this recipe is sure to be a hit and may even become a new holiday tradition.
Ingredients You Need
Olive oil – or other preferred high heat neutral flavored oil
Beef filets – beef tenderloin steaks cut 1 inch thick
Salt and black pepper – to taste
Butter – unsalted
Shallot – peeled and sliced
Fresh mushrooms – cremini, 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 stir 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.
Garnish the tender steak with fresh chopped chives or parsley if desired.
For the authentic Cheesecake Factory plating, serve with mashed potatoes and grilled onions.
Get the Complete (Printable) Steak Diane Recipe Below. Enjoy!
How to Make Cheesecake Factory 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 your 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 strongmushroom flavor.
You can add an extra 1/3 cup of cream if desired to make the sauce ultra-luxurious.
Serving Suggestions
This steak Diane with mushroom sauce can be served with so many different simple sides! Here are some of my favorites:
Let your leftover steak with mushrooms 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.
Frequently Asked Questions
What is Steak Diane sauce made out of?
Steak Diane sauce is typically a creamy sauce made with cognac, mustard, Worcestershire sauce and cream! The combination of flavors is savory and tangy at the same time.
What is the difference between steak au poivre and steak Diane?
While they are similar, Steak au poivre is make with lots of ground pepper. Poivre means pepper in french. So it is more like a pepper crusted steak. Steak Diane has less pepper and has the added mushrooms!
Looking for More Fabulous Dinner Recipes? Be Sure to Try:
Fabulously tender pan-seared steak (or chicken) covered in a delicious cognac and cream sauce. Steak Diane is a classic dish from Cheesecake Factory, but you won't believe how easy this copycat recipe is to make at home!
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
Feel free to use cognac, white wine, brandy, or even bourbon in the pan sauce. You can add an extra 1/3 cup cream if desired to make the sauce ultra-luxurious.What About Chicken Diane? Sure, you can make this exact same recipe with boneless chicken breasts. Be sure to sear them for 5-6 minutes per side, so they are fully cooked in the center.Store cooled leftovers in a sealed container in the refrigerator for up to 3 days.
