Creamy Mushroom Steak Pappardelle
Rich, silky sauce… tender steak… wide ribbons of pasta that hold every drop of flavor. This is comfort food at its finest 😍
🛒 Ingredients (Serves 4)
12 oz pappardelle pasta
1 lb sirloin or ribeye steak
Salt & black pepper, to taste
1 tsp paprika
2 tbsp olive oil (divided)
2 tbsp butter
3 cloves garlic, minced
8 oz mushrooms (cremini or button), sliced
½ small onion, finely diced
1 cup heavy cream
½ cup beef broth
½ cup freshly grated Parmesan cheese
1 tsp fresh thyme (or ½ tsp dried)
Fresh parsley, chopped (for garnish)
👩🍳 Instructions
🍝 1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pappardelle according to package directions until al dente.
Reserve ½ cup pasta water, then drain.
🥩 2️⃣ Sear the Steak
Pat steak dry and season with salt, pepper, and paprika.
Heat 1 tbsp olive oil in a skillet over high heat.
Sear steak 3–4 minutes per side (depending on thickness).
Remove and rest 5–10 minutes, then slice thinly against the grain.
🍄 3️⃣ Cook the Mushrooms
In the same skillet, add remaining olive oil and butter.
Add onions and cook 2–3 minutes until soft.
Stir in mushrooms and cook 5–6 minutes until golden.
Add garlic and cook 30 seconds until fragrant.
🥛 4️⃣ Make the Creamy Sauce
Pour in beef broth and scrape up browned bits from pan.
Add heavy cream and thyme.
Simmer 4–5 minutes until slightly thickened.
Stir in Parmesan cheese until smooth.
If sauce gets too thick, add a splash of reserved pasta water.
🍽️ 5️⃣ Bring It Together
Add drained pasta to the skillet and toss to coat.
Gently fold in sliced steak.
Simmer 1–2 minutes to warm through.
🌿 Finish & Serve
Sprinkle with fresh parsley and extra Parmesan.
Creamy Mushroom Steak Pappardelle
