Steak Diane (Cheesecake Factory)
by Sommer Collier — last updated on Feb 16, 2025 
Our classic Steak Diane recipe makes the most fabulously tender pan-seared steak (or chicken) covered in a delicious cognac and cream sauce. It’s a copycat recipe of the popular dish from the Cheesecake Factory, and you won’t believe how easy it is to make at home!
Sommer’s Recipe Notes
Smothered in a creamy, decadent sauce made with cognac, Worcestershire, Dijon mustard, and heavy cream, Steak Diane from the Cheesecake Factory is renowned for being both elegant and approachable. But as it turns out, it really is so easy to make an almost identical dish right in you own kitchen!
The steaks are pan-seared to perfection, and the simple yet 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.
Why You’ll Love This Copycat Steak Diane Recipe
- Sure to impress – This recipe is perfect for the holiday season when you’re looking to treat your guests to a showstopping main dish. Steak Diane is a standout choice for a memorable meal that blends classic steakhouse flair with a touch of nostalgia.
- Fewer calories, incredible flavor – 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 taste.
- Incredible sauce – Even though it’s a tad lighter, this cognac and mushroom cream sauce has the same irresistibly rich, smooth, savory and tangy flavors of the original gravy. Seriously, you’ll want to serve it with any and all of your main proteins!
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 and Tips
- Olive oil – Or other preferred high heat neutral flavored oil, like avocado oil or canola oil.
- Beef filets – The sauce pairs well with just about any cut of beef. But to make this a copycat Cheesecake factory Steak Diane recipe we are using beef tenderloin steaks, cut 1 inch thick.
- Butter – I prefer unsalted butter so you have full control over the amount of salt added.
- Shallots and mushrooms – Together these elevate the savory, earthy flavors to balance out the other rich and tangy sauce ingredients.
- For the cream sauce – Cognac (or white wine), Worcestershire sauce, dijon mustard, heavy cream, and smoked paprika.
Recipe Variations
- Alcohol – Feel free to use cognac, white wine, brandy, or even bourbon in the pan sauce.
- Without alcohol – The alcohol does cook off; however, if you prefer a completely non-alcoholic dish you can substitute with beef broth.
- Mushrooms – Use button mushrooms instead of cremini for a sauce with a slightly less earthy and strong mushroom flavor.
- Richer sauce – Feeling extra extra? I don’t blame you! Feel free to add an extra 1/3 cup of cream if desired to make the sauce ultra-luxurious.
How to Make Steak Diane with Creamy Mushroom Sauce
Tip for Success – After adding the cognac, you can tip the skillet towards the burner to flambé the alcohol if you like. This is how they prepare steak or chicken Diane at Cheesecake Factory. However, it is not necessary, and the alcohol will cook off either way. If you decide to flambé, be extra careful!
Find the full Copycat Steak Diane recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – 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.
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.
Serving Suggestions
For the authentic Cheesecake Factory plating, serve with mashed potatoes and grilled onions.
But steak Diane with mushroom sauce really can be served with so many different simple vegetable side dishes! Here are some of my favorites:
- Roasted Broccolini
- Creamy Mashed Cauliflower
- Dutches Potatoes
- Air Fryer Asparagus
- Roasted Potatoes and Carrots
- Perfect Crispy Fried Brussel Sprouts
- Air Fryer Green Beans
Ad for the full Cheesecake Factory-inspired experience, finish dinner off with a Chocolate Cake or Creamy Cheesecake!
Steak Diane (Copycat Cheesecake Factory Recipe)
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
Frequently Asked Questions
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!
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.
I had a dinner party this past weekend and decided this was my main course. I served it with mashed potatoes and your green beans almondine. Super delicious meal. Thank you!