Garlic Butter Steak and Mushroom Pasta
This Garlic Butter Steak and Mushroom Pasta is rich, savory, and ready in under 30 minutes—perfect for a comforting weeknight dinner or special occasion!
Equipment
- Large Pot
- Large skillet or frying pan
- Colander
- Sharp Knife
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 8 oz pasta of your choice
- 1 lb steak (sirloin or ribeye), cut into strips
- 8 oz mushrooms, sliced cremini or white button
- 4 cloves garlic, minced fresh
- 1/4 cup unsalted butter
- 1/4 cup beef broth
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 2 tbsp olive oil
- fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook according to package instructions until al dente. Reserve about 1/4 cup of the pasta water, then drain the pasta and set aside.
- Heat 1 tbsp olive oil over medium-high heat in a large skillet. Season steak strips with salt and pepper. Sear for 2-3 minutes on each side until browned but still slightly pink inside. Remove the steak and set aside.
- Add remaining 1 tbsp olive oil and butter to the skillet. Once melted, add sliced mushrooms and cook 5-6 minutes until golden brown. Add minced garlic and sauté 1-2 minutes until fragrant.
- Pour in beef broth and bring to a gentle simmer. Reduce slightly for 2-3 minutes. Stir in reserved pasta water and Parmesan cheese until sauce is creamy and smooth.
- Return steak strips to skillet and coat in sauce. Add cooked pasta and toss everything together until evenly mixed and heated through. Adjust seasoning with salt and pepper if needed.
- Remove from heat and sprinkle chopped fresh parsley over the top. Serve immediately.
Notes
- Don’t overcrowd the pan when searing steak strips; cook in batches if needed for a nice crust.
- Reserve pasta water to loosen the sauce and help it cling to the noodles perfectly.
- Use freshly grated Parmesan for better melting and flavor.
- Let the steak rest a few minutes after cooking to keep it juicy and tender.