Creamy Steak and Mushroom Pasta Recipe for Weeknight Dinners

This Steak and Mushroom Pasta is an impressive yet easy dish you can make on busy weeknights. Al dente pasta is coated in a creamy sauce with tender steak and earthy mushrooms for a satisfying, flavor-packed meal the whole family will enjoy.

This umami-rich pasta quickly becomes a go-to comfort dinner—you’ll find yourself making it again and again.

Table of Contents

• Steak and Mushroom Pasta Recipe
• Why You’ll Love It
• Ingredients Needed
• Variations
• Substitutions
• How to Make It
• Expert Tips
• Serving Suggestions
• Recipe Card

Steak and Mushroom Pasta Recipe

This creamy steak and mushroom pasta combines hearty rigatoni, juicy slices of steak and sautéed mushrooms in a bright, creamy whisky-parmesan sauce. It’s elegant enough for a date night and simple enough for a weeknight—ready in about 30 minutes.

Why You’ll Love This Steak and Mushroom Pasta Recipe

• Tender, flavorful steak slices add rich, meaty depth.
• A creamy mushroom-whisky sauce elevates simple pasta to a restaurant-style meal.
• Generous Parmesan gives the sauce a savory, umami finish.
• Quick to prepare—about 30 minutes from start to finish.
• Flexible: easy to adapt with different pasta shapes, mushrooms or proteins.

Ingredients Needed

Below are the primary ingredients for this recipe. Exact amounts and the full ingredient list are available in the recipe card further down.

• Rigatoni (or penne) — large tubes hold the sauce well.
• Sirloin steak — or flank, skirt, or your preferred cut.
• Fresh mushrooms — cremini, button, shiitake or mixed varieties.
• Whisky or bourbon — for deglazing and flavor depth.
• Parmesan cheese — freshly grated for best texture and flavor.
• Dijon mustard — adds subtle tang and helps emulsify the sauce.
• Heavy cream, onion, garlic, butter, olive oil, balsamic vinegar and parsley.

Refer to the recipe card below for quantities and measurements.

Variations

Simple swaps and additions let you tailor the dish:

• Add lemon zest for brightness.
• Season steak with garlic powder for extra aroma.
• Top with blue cheese or extra Parmesan for richer flavor.
• Stir in sun-dried tomatoes or a balsamic glaze for sweetness and acidity.
• Swap parsley for basil or rosemary, or use spaghetti or linguine instead of rigatoni.

Substitutions

• Protein: Use chicken breast or pork tenderloin instead of steak.
• Cream: Substitute half-and-half or a plant-based cream to lighten the sauce.
• Mushrooms: Portobello or shiitake work well as alternatives.
• Pasta: Penne, fusilli, farfalle or orecchiette will also pair nicely.

How to Make Steak and Mushroom Pasta

1: Season and Cook the Steak

• Rub both sides of the steak with olive oil and season with salt and black pepper.
• Heat a skillet over medium-high heat. Sear the steak: about 4 minutes per side for medium-rare, 5 minutes per side for medium (depending on thickness).
• Remove the steak and tent with foil to rest while you prepare the sauce.

2: Cook the Pasta

• Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Use about 1 tablespoon of salt for this quantity.
• Reserve at least ½ cup of the starchy pasta water before draining.

3: Prepare the Creamy Mushroom Sauce

• Whisk heavy cream, ½ teaspoon salt, Dijon mustard, black pepper and balsamic vinegar in a bowl and set aside.

• In a large skillet, heat the remaining oil and butter. Reduce heat to medium-low, add the chopped onion and cook about 4 minutes until softened.
• Add garlic and sugar, sauté 2 minutes until onions are lightly caramelized.
• Add sliced mushrooms and cook until golden brown, about 4 minutes.
• Raise heat slightly, add whisky and simmer until reduced to a glaze, about 2 minutes.
• Stir in the cream mixture and cook 1–2 minutes to warm through. Remove from heat and stir in grated Parmesan and chopped parsley.

4: Combine Pasta with the Sauce

• Add the drained pasta to the sauce and toss to coat. Add reserved pasta water a little at a time until you reach the desired consistency (usually about ½ cup).
• Return the pan to medium heat and cook 3–5 minutes to let the flavors meld.

5: Top With Sliced Steak and Serve

• Slice the rested steak against the grain into thin strips.
• Portion the pasta into bowls, top with the sliced steak, and garnish with extra parsley, grated Parmesan and freshly ground black pepper. Serve immediately.

This makes a rich, satisfying steak and mushroom pasta that’s hard to beat.

Expert Tips for Steak and Mushroom Pasta

• Always slice steak against the grain for the most tender bites.
• Use freshly grated Parmesan and fresh garlic for the best flavor.
• Store leftovers in an airtight container in the fridge and eat within 2–3 days.
• A cast-iron pan gives the steak a superior sear and flavor.

Serving

Serve this pasta with simple vegetable sides such as sautéed vegetables, garlic butter green beans, steamed asparagus or steamed broccoli for a balanced meal.

Recipe Card

Steak and Mushroom Pasta

Prep: 5 mins | Cook: 25 mins | Total: 30 mins | Serves: 4

Ingredients

• 1 pound (450 g) sirloin steak
• 2 tablespoons olive oil, divided
• ½ teaspoon salt (plus extra for pasta water)
• ¼ teaspoon ground black pepper
• 14 oz (400 g) dry rigatoni or penne
• 1¼ cups (300 ml) heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter (15 g)
• 1 large onion, finely chopped (about 180 g)
• 3 garlic cloves, crushed
• 1 teaspoon sugar
• 200 g fresh mushrooms, sliced
• 4 tablespoons whisky or bourbon
• ⅔ cup (150 ml) grated Parmesan, plus extra for serving
• 2–3 tablespoons fresh parsley, chopped

Instructions

1. Rub the steak with 1 tablespoon oil and season with salt and pepper. Sear in a hot skillet 4–5 minutes per side depending on desired doneness. Remove and rest tented in foil.
2. Cook pasta in well-salted boiling water according to package directions until al dente. Reserve ½ cup pasta water, then drain.
3. Whisk cream, ½ teaspoon salt, Dijon, pepper and balsamic in a bowl; set aside.
4. In the skillet, heat remaining oil and butter. Sauté onion over medium-low until soft, about 4 minutes. Add garlic and sugar and cook 2 minutes more.
5. Add mushrooms and brown, about 4 minutes. Increase heat slightly, add whisky and reduce to a glaze (~2 minutes).
6. Stir in the cream mixture and warm through 1–2 minutes. Remove from heat and stir in most of the Parmesan and parsley.
7. Toss drained pasta with the sauce, adding reserved pasta water to reach the desired consistency. Heat 3–5 minutes to marry flavors.
8. Slice the rested steak against the grain. Serve pasta in bowls topped with sliced steak, extra Parmesan, parsley and freshly ground pepper.

Notes

• Reserve pasta water to thin the sauce if it becomes too thick.
• Cooking mushrooms in batches prevents steaming and encourages browning.
• Add crushed red pepper flakes for a touch of heat.

Nutrition (approx. per serving)

Calories: 998 kcal | Carbs: 84 g | Protein: 48 g | Fat: 48 g