30-Minute Steak and Mushroom Pasta
Ingredients
- 1 pound long pasta (fettuccine, linguine, spaghetti, or pappardelle)
- 1 pound sirloin steak, cut into thin strips
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ medium onion, finely chopped
- 2 tbsp garlic, minced
- 4 cups cremini mushrooms, sliced
- 1 cup chicken stock or dry white wine
- 1 cup heavy whipping cream
- 2 cup fresh spinach, roughly chopped
- 1 tbsp chopped fresh Italian parsley
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh thyme
- 2 cups reserved pasta water
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve 2 cups of the pasta cooking water. Drain the pasta and set aside.
- While the pasta cooks, season the steak strips generously with salt and freshly ground black pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until they are browned and have released most of their moisture.
- Add the steak strips and cook for 2–3 minutes, stirring frequently, until browned on the outside but still tender.
- Pour in the chicken stock or white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 8–10 minutes, until the sauce begins to thicken.
- Add the spinach, parsley, basil, and thyme. Cook for another 2–3 minutes, until the spinach has wilted.
- If the sauce becomes too thick, gradually stir in the reserved pasta water until it reaches your desired consistency.
- Add the cooked pasta to the skillet and toss until evenly coated in the creamy steak and mushroom sauce.
- Serve immediately, topped with freshly grated Parmesan cheese, extra chopped parsley, and freshly cracked black pepper.
Slice the steak against the grain for the most tender bites.Avoid overcrowding the pan when cooking the steak so it browns instead of steams.Baby bella mushrooms can be substituted for cremini mushrooms.Pair with garlic bread and a simple green salad for a complete meal.