Mushroom N Steak Linguine
Indulge in the rich, savory flavors of Mushroom N Steak Linguine, a dinner recipe that delivers restaurant-quality results right in your own kitchen. This hearty dish pairs tender strips of seared ribeye or sirloin steak with earthy cremini mushrooms, all enveloped in a creamy, Parmesan-infused sauce that clings perfectly to al dente linguine. Seasoned with garlic, a hint of red chili flakes, and a touch of fresh parsley, this robust pasta is a symphony of flavors in every bite. Ready in just 40 minutes, it’s the perfect choice for a satisfying weeknight meal or a special occasion. Serve it hot and don’t forget an extra sprinkle of Parmesan for that finishing touch! Keywords: steak linguine recipe, creamy mushroom pasta, easy steak pasta dinner.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 12 ounces ribeye steak or sirloin
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 8 ounces cremini or baby bella mushrooms, sliced
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- to taste red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
While the pasta cooks, thinly slice the steak into strips, seasoning with salt and pepper to taste.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak strips for 2-3 minutes per side until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once melted, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes, allowing them to release their liquid and turn golden.
Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce slightly for about 2 minutes.
Lower the heat to medium, then stir in the heavy cream. Simmer for 3 minutes, stirring occasionally until the sauce thickens slightly.
Add the grated Parmesan cheese and stir until melted and incorporated. Adjust the seasoning with additional salt, black pepper, and red chili flakes (if using).
Return the cooked steak strips to the skillet and toss to coat them in the sauce.
Add the drained linguine to the skillet, tossing to combine and coat the pasta with the sauce. If needed, use the reserved pasta water to loosen the sauce to your desired consistency.
Sprinkle the chopped parsley over the pasta and serve immediately. Optionally, garnish with more grated Parmesan cheese.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 30.3 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 261 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
