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This steak pasta recipe combines tender, perfectly seasoned steak with a creamy Parmesan sauce and flavorful mushrooms for a hearty, crowd-pleasing dish. It’s a great option for weeknight dinners or special occasions, offering a balanced mix of protein, fresh spinach, and fettuccine. The simple yet elegant preparation highlights the rich flavors and versatility, making it a favorite choice for pasta lovers. Adjust the ingredients to suit your preferences, and pair it with fresh salads or bread for a complete, satisfying meal. Perfect for those who love restaurant-quality dishes at home!

Ingredients

For the Dish:

2 tablespoons olive oil, divided
10 oz. baby bella mushrooms, cleaned and patted dry
2 cups packed spinach
1 lb. strip steak (can substitute ribeye or top sirloin)
Salt and pepper to taste
¾ lb. fettuccine

For the Sauce:

½ cup sherry wine or dry white wine (see notes)
3 tablespoons salted butter
2 tablespoons minced shallots
1 clove garlic, minced
2 tablespoons flour
1 cup heavy cream
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard (can substitute mustard powder)
¾ cup grated Parmesan cheese

Seasonings:

1 teaspoon dried parsley
½ teaspoon each: dried basil, onion powder
¼ teaspoon each: salt, dried oregano, thyme, ground sage

Instructions

Prep Work:

Place saran wrap over the steak and tenderize it with a meat mallet. Trim any excess fat.
In a measuring cup, combine heavy cream, chicken broth, Worcestershire sauce, Dijon mustard, and all seasonings. Set aside.
Measure out the remaining ingredients for efficiency during cooking.

Cook the Mushrooms and Spinach:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add mushrooms and cook for 4 minutes. Sprinkle lightly with salt.
Stir in spinach and sauté for 2 more minutes until mushrooms are browned and spinach is wilted. Remove from skillet and set aside.

Cook the Steak:

Season both sides of the steak with salt and pepper.
Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat.
Sear the steak for about 3 minutes per side, depending on thickness. Remove and let rest for 10 minutes, then slice against the grain into strips.

Make the Sauce and Pasta:

Begin boiling water for the pasta. Add salt (about ½ tablespoon kosher salt) once boiling. Cook pasta to al dente according to package instructions. Drain and set aside.
Remove excess oil from the skillet, but keep the browned bits. Add wine, garlic, and shallots. Set heat to medium and scrape the bottom and sides of the skillet to release the browned bits. Reduce the liquid by half (about 3-4 minutes).
Melt the butter in the skillet. Stir in the flour and cook for 2 minutes until lightly browned.
Gradually add the heavy cream mixture, stirring continuously. Bring to a boil, then reduce to a simmer. Partially cover and simmer while the pasta cooks.
Lower the heat and gradually stir in Parmesan cheese until melted. Adjust seasoning with salt and pepper if needed.
Add the cooked pasta to the sauce in batches, tossing to coat. Add the mushrooms, spinach, and steak. Toss to combine. Cover partially and heat through for 1-2 minutes. Serve with freshly cracked pepper.

Why You’ll Love This Recipe

Rich and Creamy: The sauce is a luxurious blend of Parmesan, cream, and seasonings.
Balanced Flavors: The savory steak pairs perfectly with earthy mushrooms and fresh spinach.
Comfort Food Classic: A satisfying, restaurant-quality meal made right in your kitchen.

Tips

Tender Steak: Pound the steak and slice it against the grain for maximum tenderness.
Deglaze Properly: Scrape the skillet to incorporate all those flavorful browned bits into the sauce.
Al Dente Pasta: Slightly undercook the pasta; it will finish absorbing the sauce.
Fresh Parmesan: For the best results, grate Parmesan fresh rather than using pre-shredded.

Variations and Substitutions

Protein Swap: Substitute chicken, shrimp, or tofu for the steak.
Vegetarian Option: Omit the steak and add more vegetables like zucchini or asparagus.
Pasta Alternatives: Use penne, linguine, or even gluten-free pasta.
Herb Adjustments: Customize the seasoning blend to suit your taste.

FAQs

Can I use a different wine for the sauce?
Yes, white wine or sherry wine works best, but you can also use chicken broth for a non-alcoholic option.

What if I don’t have heavy cream?
Half-and-half or a mix of milk and butter can be used, though the sauce may be less creamy.

How do I reheat leftovers?
Reheat on low heat in a skillet with a splash of milk or broth to loosen the sauce.

Serving Suggestions

Pair with a side salad or garlic bread for a complete meal.
Serve with a glass of red wine or sparkling water for a fancy touch.
Garnish with fresh parsley or extra Parmesan for added flavor.

This Steak Pasta recipe is a flavorful, hearty meal that’s easy to customize and perfect for any occasion!