A Spicy Perspective

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!

close view steak Diane with mushroom sauce and broccoli on a white plate

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.

top view beef filet with mushroom cognac sauce and broccolini

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.

beef filets seared in a cast iron pan

Ingredients You Need

  • Olive oilor other preferred high heat neutral flavored oil
  • Beef filetscut 1 inch thick
  • Salt and pepperto taste
  • Butterunsalted
  • Shallotpeeled and sliced
  • Cremini mushroomssliced thin
  • Cognacor white wine
  • Worcestershire saucefor a delicious savory flavor
  • Dijon mustard brings a bit of great tanginess to the dish
  • Heavy creamfor the most luscious sauce
  • Smoked paprikathe secret ingredient for a deep smoky taste
sauteed seared sliced mushrooms in a cast iron

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.

creamy cognac mushroom sauce in a cast iron skillet

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!

seared steaks in a cognac cream mushroom sauce

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.

plated steak diane (chicken diane) with copycat cheesecake factory mushroom cream sauce

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.

top view two white plates with copycat Cheesecake Factory steak Diane and broccolini

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.

view of sliced steak on a white plate, topped with mushroom cream sauce

Looking for More Fabulous Dinner Recipes?

Steak Diane (Cheesecake Factory Copycat)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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!
Servings: 4 servings

Ingredients

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

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.

Nutrition

Serving: 1g, Calories: 712kcal, Carbohydrates: 6g, Protein: 33g, Fat: 54g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 271mg, Potassium: 888mg, Fiber: 1g, Sugar: 2g, Vitamin A: 599IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 5mg
Course: dinner, Main, Main Course
Cuisine: American
Author: Sommer Collier

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