Hello wonderful friends! Today, I’m sharing a dish that’s pure comfort in a bowl and surprisingly easy to make. It’s perfect for a cozy evening or when you want a truly satisfying meal. Let’s whip up some Creamy Mushroom Steak Pappardelle!
This recipe is all about tender steak, earthy mushrooms, and silky pappardelle pasta, all coated in a rich, creamy sauce. It’s a delightful taste of home, designed with simplicity and enjoyment in mind.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
What You’ll Need:
12 ounces sirloin steak (or your favorite cut of beef), thinly sliced against the grain
- 8 ounces fresh mushrooms (cremini or white button work great), sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Salt and freshly ground black pepper to taste
- 8 ounces pappardelle pasta
Let’s Get Cooking! Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente (tender but with a slight bite). Reserve about 1/2 cup of the pasta water before draining.
- Sear the Steak: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced steak in a single layer (cook in batches if needed to avoid crowding). Season with salt and pepper. Sear for 1-2 minutes per side until browned. Remove the steak from the skillet and set aside.
- Sauté the Mushrooms & Garlic: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and cook over medium heat, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Creamy Sauce: Pour the beef broth into the skillet with the mushrooms and garlic. Scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for about 2 minutes to reduce slightly. Stir in the heavy cream and Parmesan cheese. Cook, stirring, until the sauce is smooth and slightly thickened.
- Combine & Finish: Return the seared steak to the skillet with the sauce. Stir gently to coat. Add the drained pappardelle pasta to the skillet. Toss everything together until the pasta and steak are well coated in the creamy sauce. If the sauce seems a little thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve: Season with additional salt and pepper if needed. Divide the Creamy Mushroom Steak Pappardelle among plates. Sprinkle with extra Parmesan cheese and fresh parsley, if using.
Enjoy this wonderfully comforting and flavorful meal, everyone! It’s a hug in a bowl. Let me know if you try it! ❤️ .