Creamy Mushroom Steak Pappardelle
This Creamy Mushroom Steak Pappardelle is comfort food elevated with tender steak, earthy mushrooms, and a rich creamy sauce tossed with silky pappardelle noodles.
Servings: 4 servings
Ingredients
- 8 oz pappardelle pasta wide noodles
- 2 medium beef steaks such as sirloin or ribeye
- 2 cups mushrooms sliced, cremini or button
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil for searing and sautéing
- 1 teaspoon dried thyme
- salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the 8 oz of pappardelle pasta and cook according to package instructions until al dente—usually around 7-9 minutes. Once cooked, drain and set aside, reserving about 1/2 cup of pasta water to adjust the sauce later if needed.
Sear the Steaks
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steaks generously with salt and pepper on both sides. Once the oil is shimmering, add the steaks and sear for about 3-4 minutes per side, depending on thickness and your preferred doneness. Once cooked, remove the steaks from the pan and let them rest on a cutting board. After resting, slice the steaks thinly against the grain.
Sauté Onions, Garlic, and Mushrooms
- In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and dried thyme, seasoning with a pinch of salt and pepper. Sauté until the mushrooms are tender and browned, about 6-7 minutes.
Make the Creamy Sauce
- Pour in the 1/2 cup beef broth and stir, scraping up any browned bits from the bottom of the pan. Let the broth reduce slightly for about 2 minutes. Then, lower the heat and stir in the 1 cup of heavy cream. Simmer gently for 3-4 minutes until the sauce thickens. Taste and adjust seasoning with more salt and pepper if needed.
Combine and Serve
- Add the cooked pappardelle and sliced steak back into the skillet with the creamy mushroom sauce. Toss everything together to coat the pasta evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Once combined and heated through, sprinkle freshly chopped parsley on top for garnish.
- Serve immediately for a decadent dinner that feels like a special occasion but comes together with ease. Pair it with a crisp salad or roasted veggies for a balanced meal.
Equipment
- Large Pot
- Large skillet or frying pan
- Sharp Knife
- Tongs or slotted spoon
- Colander
- Wooden spoon or silicone spatula
Notes
- Use shiitake, portobello, or wild mushroom mix to vary the flavor.
- Substitute chicken breast or thighs instead of beef for a different protein option.
- Omit steak and add extra mushrooms or roasted vegetables for a vegetarian version.
- Add fresh spinach or kale at the end for extra greens and nutrients.
- Store leftovers refrigerated up to 2 days; reheat gently with splash of broth or cream to maintain sauce texture.