Go Back
Homemade Steak & Creamy Mushroom Bowtie Bake recipe photo
Print Recipe Save it for later

Steak & Creamy Mushroom Bowtie Bake

This Steak & Creamy Mushroom Bowtie Bake is a comforting, cheesy casserole loaded with tender steak, earthy mushrooms, and a luscious creamy sauce. Perfect for family dinners!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Creamy, Easy, Mushrooms, Pasta Bake, Steak
Servings: 4 servings

Ingredients

  • 1 pound steak cut into bite-sized pieces
  • 8 ounces bowtie pasta also known as farfalle
  • 2 cups mushrooms sliced, cremini or button mushrooms
  • 1 cup heavy cream
  • 1 cup beef broth
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil for sautéing the steak and mushrooms
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • fresh parsley chopped for garnish

Instructions

Steak & Creamy Mushroom Bowtie Bake in Steps

  • Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized steak pieces with salt, pepper, garlic powder, and onion powder. Cook steak until browned on all sides but still tender inside, about 4-5 minutes. Remove and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season lightly with salt and pepper.
  • Pour in the heavy cream and beef broth to the mushrooms. Stir and bring to a gentle simmer. Cook for 3-4 minutes until sauce thickens slightly. Adjust seasoning as needed.
  • Add the cooked bowtie pasta and steak into the skillet with the creamy mushroom sauce. Stir gently to combine and coat the pasta evenly.
  • Preheat oven to 375°F (190°C). Transfer the pasta mixture to a greased baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly on top.
  • Bake in the oven for 20-25 minutes until cheese is melted and lightly browned. Remove and let rest a few minutes. Garnish with chopped fresh parsley before serving.

Equipment

  • Large Pot
  • Large skillet or frying pan
  • Measuring cups and spoons
  • Baking dish (about 9x13 inches)
  • Mixing spoon and spatula
  • Cheese grater

Notes

  • Use tender steak cuts like sirloin or ribeye for best texture and flavor.
  • Let the sauce simmer longer to thicken or add a cornstarch slurry if it is too thin.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat covered in the oven or microwave.
  • Try vegan swaps with tofu, coconut cream, and vegan cheese for a plant-based version.
  • Use freshly shredded cheese instead of pre-shredded for better melting.