When indulgence calls, few dishes answer like a rich, creamy garlic mushroom steak served over perfectly al dente pasta. This decadent recipe brings together the tender juiciness of seared steak, the umami depth of sautéed mushrooms, and the velvety luxury of a Parmesan cream sauce—all nestled atop a generous helping of rigatoni or your favorite pasta. Whether you’re preparing a special weekend dinner, hosting guests, or just want to treat yourself midweek, this dish is a guaranteed showstopper.

Why You’ll Love This Recipe

Creamy Garlic Mushroom Steak with Pasta is a restaurant-quality meal that you can whip up at home in under an hour. It’s perfect for steak lovers, pasta aficionados, and fans of creamy, comforting sauces. This dish is ideal for:

• Date nights at home 🍷

• Family dinners that impress 👨‍👩‍👧‍👦

• Meal prep for indulgent lunches 🥡

• Entertaining guests without breaking a sweat 🍽️

Every component of this dish complements the others perfectly. The garlic-infused butter basted steak, the earthy mushrooms, and the luscious sauce transform humble ingredients into a luxurious, crave-worthy meal.

Ingredients Breakdown

Let’s look at what you’ll need to create this masterpiece.

For the Steak:

• 2 ribeye or sirloin steaks (or go luxe with filet mignon)

• 1 tbsp olive oil

• 1 tbsp butter

• Salt and freshly ground black pepper, to taste

• 2 cloves garlic, minced

For the Mushroom Sauce:

• 1 cup mushrooms, sliced (baby bella or cremini preferred)

• 1 tbsp butter

• 1/2 cup beef broth

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 1 tsp Dijon mustard

• 1/2 tsp dried thyme

• Salt and black pepper to taste

For the Pasta:

• 8 oz rigatoni or pasta of your choice

• Salt for boiling water

Kitchen Equipment You’ll Need

Before you start, gather the following:

• Large pot (for pasta)

• Large skillet or cast-iron pan (for steak and sauce)

• Tongs

• Knife and cutting board

• Slotted spoon

• Measuring cups and spoons

• Serving plates or bowls

Step-by-Step Instructions

1️⃣ Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook until al dente—firm to the bite but cooked through. Drain and set aside. Toss with a bit of olive oil to prevent sticking if needed.

Tip: Save 1/4 cup of the pasta water. It’s a great way to loosen up the sauce later if needed.

2️⃣ Cook the Steak

Heat olive oil and butter in a skillet over high heat. Season the steaks generously with salt and pepper. Once the pan is hot, sear each steak for 3–4 minutes per side for medium-rare (adjust timing to your preferred doneness).

Add the minced garlic in the final minute, spooning the garlic-infused butter over the steaks as they cook. This bastes the meat in flavor and keeps it moist. Remove the steaks and let them rest—this is crucial to retain the juices.

Pro Tip: Use a meat thermometer for precision. Aim for 130–135°F for medium-rare.

3️⃣ Make the Mushroom Sauce

In the same pan (don’t wipe it—those steak bits are flavor gold), melt 1 tbsp butter. Add sliced mushrooms and sauté until golden brown and caramelized.

Pour in the beef broth and simmer for a couple of minutes to reduce slightly. Then stir in heavy cream, Parmesan, Dijon mustard, thyme, salt, and pepper. Let it gently simmer until thickened, about 5–7 minutes.

Shortcut: Swap in store-bought Alfredo sauce and add mushrooms + Dijon for a quick fix.

4️⃣ Assemble and Serve

Slice the rested steak thinly against the grain. Serve over the cooked pasta, then ladle on the creamy mushroom sauce.

Garnish with fresh parsley and extra Parmesan if desired.

Recipe Variations & Swaps

• Protein Swap: Try grilled chicken, pork chops, or even sautéed shrimp for a lighter or pescatarian twist.

• Mushroom Varieties: Shiitake or wild mushrooms bring more depth than white buttons.

• Low-Carb Version: Serve over spiralized zucchini or cauliflower mash.

• Cheese Options: Pecorino Romano, Gruyère, or aged Asiago are delicious Parmesan alternatives.

• Add Veggies: Wilted spinach, sun-dried tomatoes, or caramelized onions make great additions.

Storage Tips

This recipe stores surprisingly well, making it ideal for next-day meals.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not ideal due to the cream-based sauce, but the steak and mushrooms can be frozen separately for up to 2 months.

• Reheating: Warm gently in a skillet over low heat, adding a splash of cream or reserved pasta water to rehydrate the sauce.

What to Serve With It

🥗 Side Dishes:

• Garlic bread or crusty baguette

• Caesar salad or arugula with balsamic glaze

• Roasted asparagus or green beans

🍷 Drink Pairings:

• Red Wine: Cabernet Sauvignon, Merlot, or Syrah

• White Wine: Chardonnay with oak notes complements the cream sauce

• Non-Alcoholic: Sparkling water with lemon or a cranberry spritzer

Frequently Asked Questions (FAQ)

Can I use a different cut of steak?

Yes! While ribeye offers rich marbling, sirloin is leaner and more budget-friendly. Filet mignon is great for special occasions.

What kind of mushrooms are best?

Cremini or baby bella mushrooms offer more flavor than white button mushrooms. Wild mushrooms like chanterelle or oyster are also excellent.

Can I make it ahead?

You can prep the sauce and steak in advance. Keep them separate and combine during reheating for best texture.

Is it gluten-free?

Not by default, but you can use gluten-free pasta and confirm your broth and mustard are gluten-free.

How do I make it spicy?

Add a pinch of red pepper flakes to the sauce for gentle heat.

Final Thoughts

Creamy Garlic Mushroom Steak with Pasta is more than a meal—it’s an experience. This dish combines bold flavors, satisfying textures, and a touch of elegance that’s sure to impress. Whether you’re cooking to impress or treating yourself after a long day, this recipe delivers every time.

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Bon appétit! 🍽️