Tender slices of juicy steak, earthy mushrooms, and silky pappardelle pasta are tossed in a rich garlic Parmesan cream sauce for the ultimate comfort food dinner. This restaurant-quality recipe is easy enough for a weeknight meal yet impressive enough for special occasions.

Ingredients

For the Steak

• 2 sirloin steaks (about 450 g / 1 lb total)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Pasta

• 340 g (12 oz) pappardelle pasta

For the Sauce

• 2 tbsp butter
• 300 g (10 oz) mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup beef broth
• 1 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the pappardelle according to package directions until al dente. Reserve ½ cup pasta water and drain.
2. Season the steaks with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Cook steaks for 3–4 minutes per side for medium-rare or until desired doneness.
4. Transfer steaks to a cutting board and let rest for 5–10 minutes before slicing.
5. In the same skillet, melt butter. Add mushrooms and cook for 5–6 minutes until golden brown.
6. Stir in garlic and cook for 30 seconds until fragrant.
7. Add beef broth and scrape up any browned bits from the pan.
8. Pour in heavy cream and Italian seasoning. Simmer for 3–4 minutes.
9. Stir in Parmesan cheese until melted and smooth.
10. Add cooked pappardelle and toss gently to coat. If needed, add reserved pasta water to loosen the sauce.
11. Slice the steak into thin strips and place over the pasta.
12. Garnish with parsley, extra Parmesan, and freshly cracked black pepper.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Servings

4 servings

Notes

For the best flavor, cook the steak medium-rare and slice it against the grain. Cremini or baby bella mushrooms work especially well in this creamy sauce.