A deliciously easy recipe for creamy garlic Parmesan steak and mushroom spaghetti that combines tender steak, sautéed mushrooms, and a rich garlic Parmesan sauce over spaghetti.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 lb sirloin steak, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz cremini or button mushrooms, sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup heavy cream
1/2 cup chicken or beef broth
1 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
Salt and black pepper, to taste
12 oz spaghetti
1 tablespoon salt, for the pasta water
1/2 cup reserved pasta water, as needed
2 tablespoons chopped fresh parsley
Extra grated Parmesan cheese
Freshly cracked black pepper
Instructions
Cook the spaghetti. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
Season the steak. Pat the steak pieces dry with paper towels. Toss with olive oil, Italian seasoning, smoked paprika, salt, and black pepper.
Sear the steak. Heat a large skillet over medium-high heat. Add the steak in a single layer, working in batches if necessary. Sear for about 2–3 minutes per side, depending on the size of the pieces and desired doneness. Add 2 tablespoons butter and 3 minced garlic cloves during the final minute, tossing to coat. Transfer the steak to a plate.
Sauté the mushrooms. In the same skillet, add olive oil and butter. Add the sliced mushrooms and cook for 5–7 minutes until browned and their moisture has mostly evaporated. Stir in the garlic, salt, and pepper, and cook for another minute. Transfer to a plate.
Make the garlic sauce. Reduce the heat to medium-low. Melt 2 tablespoons butter in the skillet and add the minced garlic. Cook for 30–60 seconds until fragrant. Stir in the flour and cook for about 1 minute.
Add the cream and broth. Slowly whisk in the broth, followed by the heavy cream. Add the Italian seasoning and red pepper flakes, if using. Simmer gently for 2–3 minutes until slightly thickened.
Stir in the Parmesan. Reduce the heat to low and gradually stir in the grated Parmesan until melted and smooth. Season with salt and black pepper. Avoid boiling the sauce after adding the cheese.
Combine the pasta. Add the drained spaghetti to the skillet and toss until coated in the creamy sauce. Add reserved pasta water a little at a time until the sauce reaches your preferred consistency.
Add the steak and mushrooms. Return the mushrooms and steak, along with any resting juices, to the skillet. Toss gently and warm for 1–2 minutes, taking care not to overcook the steak.
Garnish and serve. Sprinkle with fresh parsley, extra Parmesan, and freshly cracked black pepper. Serve immediately while the sauce is creamy and the steak is tender.
Notes
For a spicier kick, add more crushed red pepper flakes.
Ensure not to boil the sauce after adding the cheese to maintain a smooth texture.
Feel free to substitute the steak with chicken or shrimp for a different protein option.