Steak Diane (Cheesecake Factory)
by Sommer Collier — last updated on Feb 16, 2025 
This classic steak Diane (Cheesecake Factory) recipe makes the most fabulously tender pan-seared steak that’s covered in a deliciously thick 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!
There is something undeniably decadent about this steak Diane recipe that’s based on the all-time favorite Cheesecake Factory version. The perfectly cooked tender steak is smothered with a thick and creamy sauce made with cognac, Worcestershire and Dijon mustard, making the final result truly elegant and impressive. If you love my steak au poivre recipe, then you should definitely give this steak Diane a try. Originally prepared table-side with a dramatic flambé, this dish brings a touch of old-school charm to any special occasion. 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.
Candice – ⭐⭐⭐⭐⭐ 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!
Table of Contents
Sommer’s Recipe Highlights
Sure to impress – This recipe is perfect for the holiday season when you’re looking to treat your guests to a show-stopping main dish. Steak Diane is a standout choice for a memorable meal that blends classic steakhouse flair with a touch of nostalgia. Think of it as a more decadent version of my bone-in ribeye steak recipe!
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!
Key Ingredients and Tips
- 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.
- Olive oil – I love to cook with olive oil, but you can use any other preferred high heat neutral flavored oil, like avocado oil or canola oil.
- 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 – I use Cognac (or white wine), Worcestershire sauce, dijon mustard, heavy cream, and smoked paprika.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep and season – To start off these deliciously juicy steaks, I heat up a cast-iron skillet over medium heat with a little bit of olive oil. Then I generously season each steak with enough salt and pepper all over.
Sear – Once the oil is hot, I sear the steaks for about 2-3 minutes per side, because I love medium rare steaks. Then, I remove the steaks and set them aside.
Start the sauce – I toss the butter and chopped skillets into the skillet and I let them cook until softened. Then, I add in the mushrooms and I let them cook for a couple of minutes.
Add the cognac – Next, I pour in the cognac. 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!
Season – Then, I add in the Worcestershire, mustard, heavy cream and smoked paprika. I mix it all up and I let the sauce cook down until it starts to thicken. Then, I add in the steaks and all of their juices.
Garnish and serve – Finally, I top off each steak with some chopped chives and parsley! If I’m going for a full Cheesecake Factory moment, then I serve it with some mashed potatoes and grilled onions. YUM!
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.
Serving Suggestions
If you’re like me and you love the authentic Cheesecake Factory plating, serve it with a heaping portion of 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
- Roasted Potatoes and Carrots
- Perfect Crispy Fried Brussel Sprouts
Ad for the full Cheesecake Factory-inspired experience, finish dinner off with a chocolate cake or Creamy Cheesecake!
Storing
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. 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.
Frequently Asked Questions
Great question! I like to use tender cuts of beef, so beef tenderloin, filet mignon, sirloin and New York strip. They’re all great options and they cook up really well in a skillet.
The best way to check is to use an internal meat thermometer. If you want medium rare, the thermometer should read anywhere between 130 to 135 degrees Fahrenheit. For medium, it should be at 140 degrees Fahrenheit, and for well done it should read 150 degrees Fahrenheit.
No, I would make it fresh. It really tastes incredible serves straight off the skillet!
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!
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Looking for More Delicious Steak Recipes? Be Sure to Try:
Steak Diane (Cheesecake Factory)
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.
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!