Steak & Mushroom Marsala Pasta

If you’re craving a comforting, restaurant-quality meal that comes together in under 30 minutes, this Steak & Mushroom Marsala Pasta is here to impress. Imagine tender strips of beef sirloin sautéed with earthy mushrooms, all coated in a rich and savory Marsala-inspired sauce, then tossed with perfectly cooked fettuccine. It’s a harmonious blend of flavors that feels indulgent yet simple. Whether it’s a weeknight dinner or a special occasion, this pasta dish promises to satisfy with every bite.

Why This Steak & Mushroom Marsala Pasta Stands Out

This recipe is a total game-changer because it brings together the luxurious taste of Marsala wine’s deep, slightly sweet flavor with the hearty texture of beef and mushrooms. Using thinly sliced beef sirloin ensures each bite is juicy and tender, while the mushrooms add an earthy dimension that complements the savory sauce perfectly. The addition of balsamic vinegar elevates the dish with a subtle tang and depth, balancing the richness beautifully.

Unlike heavy cream-based sauces, this pasta stays light but still incredibly flavorful, thanks to the beef broth and seasonings. It’s a great way to enjoy a decadent dinner without feeling weighed down. Plus, with fresh parsley and Parmesan cheese sprinkled on top, the dish finishes with a fresh and cheesy punch that will have everyone asking for seconds.

What You’ll Gather

• 8 oz fettuccine pasta – choose your favorite brand for the best texture
• 2 tbsp olive oil – for sautéing the beef and mushrooms
• 1 lb beef sirloin, sliced thinly – ensures quick cooking and tenderness
• 1 cup mushrooms, sliced – cremini or button mushrooms work great
• 1 cup beef broth – adds savory richness to the sauce
• 1 tbsp balsamic vinegar – for a touch of acidity and depth
• 1 tsp garlic powder – for aromatic flavor without overpowering
• Salt and pepper to taste – essential seasoning
• 2 tbsp fresh parsley, chopped – adds freshness and color
• Grated Parmesan cheese for serving – a perfect finish

Appliances & Accessories

• Large pot – to boil pasta
• Large skillet or frying pan – for cooking steak and mushrooms
• Colander – to drain pasta
• Sharp knife – to slice beef and mushrooms thinly
• Wooden spoon or spatula – for stirring ingredients
• Measuring cups and spoons – for precise ingredient amounts

Steak & Mushroom Marsala Pasta in Steps

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Add 8 oz of fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set it aside, reserving about ½ cup of pasta water for later.

Step 2: Sear the Beef Sirloin

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin in a single layer, making sure not to overcrowd the pan. Season with salt, pepper, and 1 teaspoon garlic powder. Sear each side for 2-3 minutes until browned but still tender. Remove the beef from the pan and set aside.

Step 3: Sauté the Mushrooms

In the same skillet, add the sliced mushrooms. Cook them for 4-5 minutes until they release their moisture and develop a golden-brown color. Stir occasionally to prevent burning.

Step 4: Build the Marsala Sauce

Pour in 1 cup of beef broth, scraping the bottom of the pan to lift any browned bits. Add 1 tablespoon of balsamic vinegar and stir well. Let the sauce simmer for 3-4 minutes, allowing it to reduce slightly and intensify in flavor.

Step 5: Combine Everything

Return the seared beef back to the skillet, mixing it with the mushrooms and sauce. Add the cooked fettuccine and toss everything together. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency.

Step 6: Garnish and Serve

Sprinkle 2 tablespoons of fresh chopped parsley and a generous amount of grated Parmesan cheese over the pasta. Serve immediately and enjoy the delightful combination of flavors.

Ingredient Flex Options

• Beef cut swap: Use flank steak or ribeye thinly sliced if sirloin is unavailable.
• Mushroom variety: Try shiitake or portobello mushrooms for a more robust umami flavor.
• Wine substitute: Replace balsamic vinegar with a splash of red wine vinegar or lemon juice for acidity.
• Pasta choice: Penne or linguine can be used instead of fettuccine.
• Cheese: Swap Parmesan with Pecorino Romano for a sharper bite.
• Herbs: Fresh thyme or rosemary can be added alongside parsley for extra aroma.

Chef’s Notes

• Make sure to slice the beef thinly against the grain for maximum tenderness.
• Do not overcrowd the pan when searing the beef; work in batches if needed to get a nice crust.
• Reserve some pasta water before draining; its starchiness helps the sauce cling to the noodles beautifully.
• If you’re looking for a quicker twist, consider using pre-sliced mushrooms and pre-cut beef from your local market.
• For a creamier version, add a splash of heavy cream or coconut cream at the end of the sauce reduction.

Storage Pro Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce. Avoid reheating in the microwave for best texture and flavor. This dish does not freeze well due to the pasta’s texture but the beef and mushroom sauce can be frozen separately and combined with freshly cooked pasta later.

Questions People Ask

Can I use a different type of pasta for this recipe?

Absolutely! While fettuccine is ideal for holding the sauce, penne, linguine, or even spaghetti can work well. Just adjust cooking times accordingly.

How do I know when the beef sirloin is cooked perfectly?

Look for a nice brown sear on the outside while keeping the inside tender. Thin slices cook quickly, usually 2-3 minutes per side. Avoid overcooking to keep it juicy.

Is there a non-alcoholic Marsala substitute?

This recipe uses balsamic vinegar instead of Marsala wine for that deep, tangy flavor without alcohol, making it accessible and just as delicious.

Can I prepare this dish in advance?

You can prep the beef and mushrooms ahead of time, but it’s best to combine everything just before serving to keep the pasta fresh and the sauce vibrant.

Because You Liked This

• Rosemary Steak Skewers With Balsamic Glaze – Another savory beef dish with a tangy balsamic twist.
• One Pot Creamy Tomato Tortellini – A creamy and comforting pasta recipe perfect for busy nights.

Ready to Cook?

There’s nothing like the satisfying aroma of seared beef mingling with mushrooms and a rich Marsala-inspired sauce wafting through your kitchen. With basic ingredients and simple steps, this Steak & Mushroom Marsala Pasta is your go-to for a flavorful, hearty meal that doesn’t require hours of prep. Gather your ingredients, heat up your skillet, and let’s get cooking! This dish is bound to become a fast favorite on your dinner rotation.

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