Creamy Steak and Mushroom Pasta Recipe (Easy Weeknight)

I have made hundreds of pasta dishes over the years, and this steak and mushroom pasta is one that always gets requests for seconds.

The combination of tender beef, earthy mushrooms, and a creamy sauce that coats every strand of pasta is absolutely delicious. When you need something that feels special but doesn't take hours to make, this is the dish to pull out.

Today I will share my steak and mushroom pasta recipe that brings restaurant flavor to your dinner table with ingredients you probably already have.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

For the Steak and Mushrooms

• 1 lb sirloin steak, cut into thin strips
• 8 oz white mushrooms, sliced
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• Salt and black pepper, to taste
• 1 tsp fresh ground pepper
• 2 sprigs fresh rosemary

For the Creamy Pasta

• 12 oz fettuccine or penne pasta
• 1½ cups heavy cream
• 1 cup beef broth (or chicken broth)
• ½ cup parmesan cheese, grated
• 1 tbsp worcestershire sauce
• 1 tsp garlic powder
• ¼ cup starchy pasta water (reserved from cooking)

For Garnish

• Fresh parsley, chopped
• Green onions, sliced
• Extra parmesan cheese

Instructions

Step 1: Cook the Pasta

Fill a large pot with salted water and bring it to a boil over high heat. Add your pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, scoop out about ½ cup of the pasta water and set it aside. Drain the cooked pasta and toss it with a little olive oil to keep it from sticking together while you work on the rest.

Step 2: Prepare and Sear the Steak

Pat the steak dry with paper towels and season all sides with salt and pepper. Heat a large skillet over medium high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the steak strips in a single layer and let them sear for 2-3 minutes without moving them. Flip and cook for another 2 minutes until you get a good sear and the beef is golden brown. Remove the steak from the pan and set it aside on a plate.

Step 3: Cook the Mushrooms

In the same pan, melt butter over medium heat and add mushrooms. Let them cook undisturbed for a few minutes so they release their moisture and start to brown. Stir occasionally and cook for 5-6 minutes until the sliced mushrooms are golden brown and most of the liquid has cooked off. The brown bits left in the pan from cooking steak will add tons of flavor to the mushrooms.

Step 4: Build the Creamy Sauce

Add minced garlic and fresh rosemary to the pan with the mushrooms and stir for about 30 seconds until fragrant. Pour in the beef broth and worcestershire sauce, scraping up any brown bits stuck to the bottom of the pan. Let this simmer for 2 minutes, stirring regularly. Add the heavy cream and bring the mixture to a gentle simmer over medium heat, then reduce heat to low.

Step 5: Finish the Pasta Sauce

Stir in the parmesan cheese and garlic powder, mixing until the cheese melts completely into the creamy sauce. If the sauce looks too thick, add some of the reserved pasta water a little at a time until it reaches the consistency you want. Taste and add more salt and pepper if needed. Add the cooked pasta to the pan and toss everything together so the pasta gets coated in the sauce.

Step 6: Combine and Serve

Return the cooked steak strips to the pan along with any juices that collected on the plate. Toss everything together gently so the beef and mushrooms are distributed throughout the creamy pasta. Cook for just 1-2 minutes to warm the steak through. Serve immediately on individual plates, garnished with fresh parsley, green onions, and extra parmesan cheese on top.

"Steak and mushroom is a classic pairing that works in pasta because the earthiness of the mushrooms balances the richness of the beef."

- Michael Chiarello, American Chef

Recipe Notes

• Use room temperature steak: Let your sirloin steak sit out for 20-30 minutes before cooking so it cooks evenly. Cold meat straight from the fridge will be tough and won't develop a nice crust when you sear it.
• Don't overcrowd the pan when cooking steak: If you add too many strips at once, they'll steam instead of searing. Work in batches if needed to get that golden brown color on each piece of beef.
• Use beef stock for deeper flavor: While chicken broth works in this mushroom pasta recipe, beef stock or beef broth gives you a richer, meatier taste that pairs better with the steak.

Nutrition Facts (Per Serving)

• Calories: 720
• Protein: 38g
• Fat: 42g
• Saturated Fat: 22g
• Carbs: 48g
• Sugar: 3g
• Cholesterol: 165mg
• Sodium: 820mg

My Secret Recipe Tips for the Best Results

These are the tricks I use every time I make this mushroom pasta to get it just right.

• Let the mushrooms brown properly: When you add mushrooms to the pan, resist the urge to stir them constantly. Let them sit for a few minutes so they develop that golden brown color and rich flavor. Stirring too much makes them soggy.
• Add a splash of wine if you have it: Before adding the beef broth, pour in ¼ cup of red wine and let it cook down for a minute. This adds depth to the sauce and helps pick up all those brown bits from the pan.
• Make it a creamy alfredo sauce: If you want this richer, increase the parmesan cheese to 1 cup and add an extra ½ cup of heavy cream. This turns it into more of a traditional alfredo base that coats the pasta even better.
• Try adding bacon for extra flavor: Cook 4 strips of bacon until crispy, remove them from the pan, and use the bacon fat to cook your steak. Crumble the bacon over the top when you serve for added smokiness.

Best Wine Pairings for This Dish

Here are my favorite wines to serve alongside this rich, creamy dinner.

1. Cabernet Sauvignon

This full-bodied red has enough tannins to cut through the cream and complement the beef. The dark fruit flavors work well with the earthiness of the mushrooms.

2. Merlot

A softer red wine that's less intense than Cabernet but still has enough body to hold up to the steak. The smooth finish won't overpower the garlic and herbs in the sauce.

3. Pinot Noir

Lighter than the other reds but with earthy notes that match the mushrooms perfectly. This is a good choice if you don't want something too heavy with your pasta.

4. Chardonnay

If you prefer white wine, go for an oaked Chardonnay. The buttery notes in the wine mirror the creamy sauce and the acidity balances the richness.

5. Chianti

This Italian red is a natural pairing for any pasta dish. The bright acidity and cherry flavors cut through the heavy cream while complementing the beef.

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• Coulotte Steak Recipe
• Cowboy Steak Recipe Grill
• Cracker Barrel Country Fried Steak Recipe

Serving Suggestions and Add-Ins

I like to customize this steak and mushroom dish depending on what I have on hand or who I'm feeding.

• Add extra vegetables: Toss in some spinach, sun-dried tomatoes, or roasted red peppers during the last minute of cooking. They add color and nutrition without changing the flavor too much.
• Use different pasta shapes: While I usually make this with fettuccine, penne, rigatoni, or even egg noodles all work great. Just pick something with enough surface area for the sauce to cling to.
• Make it spicier: Add ½ teaspoon of red pepper flakes when you cook the garlic, or drizzle some hot sauce over your plate before serving. The heat balances the richness nicely.
• Top with crispy breadcrumbs: Toast some panko breadcrumbs in butter with garlic and sprinkle them over the top. The crunch adds a nice contrast to the creamy pasta.
• Serve with crusty bread: Have some good bread on the side to soak up any extra sauce left on your plate. Garlic bread works especially well with this dish.

FAQs