Steak Diane (Cheesecake Factory Copycat)
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This Steak Diane Cheesecake Factory copycat is simple enough for a weeknight dinner but classy enough for guests or holidays! The rich, wine and mushroom pan sauce coats every inch of perfectly seared filet mignon medallions. Serve with creamy mashed potatoes and your favorite veg!
Steak Diane Cheesecake Factory
Chad and I don’t get to go out too often, so we tend to stick to our absolute favorites… and the steak Diane at Cheesecake Factory always hits the spot!
Every bite is more delicious than the last, and I can’t help but mop up any extra sauce with my mashed potatoes.
I was so excited to discover an easy recipe so I could recreate it at home — especially since it can save me some dollars too! The whole dish cooks in one skillet and comes together in just 35 minutes.
And now I’m sharing it with you! I’m definitely adding this recipe for Cheesecake Factory Steak Diane to my list of at-home date night favorites along with shrimp scampi, garlic butter steak bites, and smoked lobster tail.
Ingredient Notes and Substitutions
- Steak – I like to make this recipe for steak Diane with petit filet mignon. If you can’t find 2-ounce medallions, grab 4-ounce filets and carefully slice them in half to separate the top and bottom.
You can also use sirloin or ribeye, though the flavor and texture will be different. - Mushrooms – Button mushrooms are mild and easy to find! Choose ones that are about the same size and wipe them clean with a damp cloth or paper towel.
Cremini (baby bella) or portobello mushrooms would also be delicious as they have a savory, meaty flavor to them. - Shallots – These are milder than other onions with a slight garlic flavor. Leeks are the closest substitute as they also get a bit creamy when cooked, but finely chopped yellow onion will work in a pinch.
- Dried Thyme – Oregano or rosemary are great substitutes. If you don’t have dried herbs on hand, toss a sprig in with the sauce and then remove it before serving.
The flavor won’t be quite as bold, but it will still be there. - Beef Stock – There’s not much that will match the flavor of this ingredient and not affect the entire dish. Mushroom stock, if you can find it, is probably your best bet.
- Red Wine – No need for anything fancy! An affordable bottle that you wouldn’t mind drinking alone is perfect for a pan sauce.
Blends do really well, as do Cabernet Sauvignon, Malbec, or Pinot Noir.
For an alcohol-free version, replace the wine with more beef stock and a splash of balsamic or red wine vinegar.
Tips and Tricks to Make This Recipe for Steak Diane
- Don’t cook the steaks all the way at first.
All you need to do is sear them for 1-2 minutes per side to lock in the juices and create a nice crust. They will still be rare at this point.
Once the sauce is done, return the steaks to the skillet and simmer them until they reach your desired doneness.
This also allows them to soak up some of that flavor for the perfect copycat of Cheesecake Factory Diane steak!
- Make the pan sauce in stages.
You really want to let each ingredient have a moment in the skillet so the flavors develop and the texture is just right.
Cook the shallots until they become translucent, then add the mushrooms and cook until they are browned and tender. It’s better not to stir them too much or they’ll just become mushy.
Once you add the wine, be sure to scrape up anything stuck to the bottom of the pan — those browned bits have loads of flavor!
Finally, give the sauce a quick taste and add some extra salt or pepper if needed.
- Adjust the consistency of the sauce.
If it’s too thin for your liking, let it simmer a bit longer before returning the steaks to the pan.
You can also whisk in a cornstarch slurry — 1-2 tablespoons of cornstarch mixed with the same amount of cold water.
For sauce that’s too thick, stir in splashes of extra beef stock until it reaches the right consistency.
Prep Ahead
- Chop shallots
- Slice mushrooms
Kitchen Tools You Will Need
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
The Steak Diane at Cheesecake Factory is served with buttery mashed potatoes and grilled onions — a winning combination!
When I want a quicker meal, I’ll pair this dish with air fryer green beans, broccolini, or smashed potatoes. A green salad with tangy balsamic dressing would be tasty too.
Storing and Reheating Leftovers
Your copycat Cheesecake Factory Steak Diane can be refrigerated for up to 3 days, though it’s best to store the meat and sauce separately.
Return both to a skillet on the stove and heat gently until warmed through.
Cheesecake Factory Diane Steak FAQ
It’s a classic dish featuring pan-seared beefsteak in a flavorful sauce made with pan juices, often served with mushrooms. The recipe has been modified over time — mostly what goes in the sauce.
There are a few key differences when making steak Diane like Cheesecake Factory. The ingredient list is much simpler, and the pan sauce relies heavily on the mushrooms and red wine for flavor instead of more traditional ingredients like mustard, Worcestershire, and heavy cream.
You also don’t need to flambé it! A more traditional recipe for steak Diane can include several different types of alcohol, including liquor such as brandy or cognac, which need to be cooked off quickly.
Instead, all you have to do is simmer the pan sauce to reduce the much-lower alcohol content of red wine.
Sure! While Cheesecake Factory Diane steak does not feature a creamy sauce, you could easily add a few splashes of heavy cream with the beef stock if desired.
Pay close attention to the instructions: sear the meat just for a minute or two on each side, then remove it from the pan while you make the sauce.
Return it to the pan later to simmer until it reaches your desired doneness. An instant-read thermometer will guarantee accurate results:
130-135°F – Medium Rare
140-145°F – Medium
160°F – Well Done
You’ll also want to let the steak rest for a few minutes before slicing into it, or the juices will leak out all over the plate.
Enjoy!
With love, from our simple kitchen to yours.
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Steak Diane (Cheesecake Factory Copycat)
Equipment
Ingredients
- 8 petite filets mignons
- 1 teaspoon kosher salt, divided
- 2 tablespoons black peppercorns, crushed
- 4 tablespoons butter, divided
- 2 shallots, finely chopped
- 8 ounces button mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1/2 cup red wine
- 1 cup beef stock
Instructions
- Season the filets with half of the salt and all of the crushed black peppercorns, pressing the pepper gently into the meat to ensure it adheres.
- Heat a cast iron pan over medium-high heat and add 2 tablespoons of butter. Once the butter has melted and is sizzling, add the steaks to the pan.
- Sear the steaks for about 1-2 minutes on each side until they sear nicely on both sides, they should be cooked rare at this point. Once seared, remove the steaks from the pan and set them aside to rest.
- In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the chopped shallots and sauté them until they become translucent.
- Add the sliced button mushrooms and the remaining salt to the pan and add the dried thyme. Cook until they are browned and tender, stirring occasionally.
- Pour in the red wine with the mushrooms, deglaze the pan using a wooden spoon to scrape up any flavorful browned bits from the bottom.
- Stir in the beef stock and bring the mixture to a simmer. Allow the sauce to reduce and thicken slightly for about 5-7 minutes, seasoning with additional salt to taste if needed.
- Return the seared steaks to the pan, ensuring they are well-coated with the sauce, and let them finish cooking to your desired doneness, about 2-4 more minutes.
- Serve the steaks hot, generously drizzled with the rich, savory mushroom sauce. For a complete meal, pair the Steak Diane with creamy mashed potatoes. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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