Creamy Steak Pasta with Mushrooms & Whiskey Sauce Recipe
Introduction
This creamy steak pasta with mushrooms and whiskey sauce is a comforting and flavorful dish perfect for a special weeknight dinner. Tender steak slices, earthy mushrooms, and a rich, creamy sauce come together over perfectly cooked pasta. It’s simple to make yet impressively delicious.
Ingredients
- 8 ounces fettuccine (or your pasta of choice)
- Salt (for pasta water)
- 1 pound steak (sirloin or ribeye, sliced thinly)
- Salt and pepper (to taste)
- 2 tablespoons olive oil (for cooking)
- 8 ounces mushrooms (sliced, such as cremini or button)
- 2 cloves garlic (minced)
- 1/2 cup whiskey (such as bourbon)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Fresh parsley (chopped, for garnish)
Instructions
- Step 1: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Step 2: Season the sliced steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak slices and cook for about 2–3 minutes until browned and cooked to your desired doneness. Remove the steak and set aside.
- Step 3: In the same skillet, add the sliced mushrooms and cook for 4–5 minutes until browned and tender. Add the minced garlic and cook for 1 more minute. Carefully pour in the whiskey and scrape the skillet bottom to deglaze. Let it simmer for 2–3 minutes until slightly reduced.
- Step 4: Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, Dijon mustard, and Worcestershire sauce. Cook for 2–3 minutes, stirring until the sauce is creamy and combined. If too thick, add some reserved pasta water to loosen it.
- Step 5: Return the cooked pasta and steak to the skillet. Toss well to coat everything with the mushroom sauce. Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately.
Tips & Variations
- Use ribeye for a more tender and flavorful steak or sirloin for a leaner option.
- Substitute whiskey with brandy or a dry sherry if preferred.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
- Use cream alternatives like half-and-half for a lighter sauce, but it may be less rich.
- Fresh thyme or rosemary can be added to the mushrooms for extra aroma.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to restore sauce consistency. Avoid microwaving to keep textures intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, feel free to use any pasta shape you like such as penne, linguine, or tagliatelle. Just adjust cooking times accordingly.
Is the whiskey flavor overpowering?
No, the whiskey simmers down and blends with the other ingredients, adding depth without overwhelming the dish. Use good quality whiskey for the best flavor.
PrintCreamy Steak Pasta with Mushrooms & Whiskey Sauce Recipe
A rich and creamy steak pasta dish featuring tender slices of sirloin or ribeye steak cooked to perfection, combined with a flavorful mushroom and whiskey cream sauce, served over al dente fettuccine. This recipe balances bold savory flavors with a luxurious cream sauce, perfect for a comforting and impressive meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pasta:
- 8 ounces fettuccine (or your pasta of choice)
- Salt (for pasta water)
For the Steak:
- 1 pound steak (sirloin or ribeye, sliced thinly)
- Salt and pepper (to taste)
- 2 tablespoons olive oil (for cooking)
For the Mushroom Sauce:
- 8 ounces mushrooms (sliced, such as cremini or button)
- 2 cloves garlic (minced)
- 1/2 cup whiskey (such as bourbon)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Fresh parsley (chopped, for garnish)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Cook the Steak: Season the sliced steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak slices and cook for about 2–3 minutes until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- Make the Mushroom Sauce: In the same skillet, add the sliced mushrooms and cook for about 4–5 minutes until browned and tender. Add the minced garlic and cook for an additional 1 minute. Carefully pour in the whiskey, scraping the bottom of the skillet to deglaze. Allow it to simmer for about 2–3 minutes until slightly reduced. Reduce the heat to medium-low and stir in the heavy cream, Parmesan cheese, Dijon mustard, and Worcestershire sauce. Cook for another 2–3 minutes, stirring until the sauce is creamy and well combined. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- Combine and Serve: Add the cooked pasta and steak back into the skillet with the mushroom sauce. Toss to combine, ensuring everything is well coated. Garnish with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Adjust whiskey quantity to taste, and ensure to simmer it well to reduce the alcohol content.
- Reserve some pasta water to adjust the sauce consistency as needed.
- For a spicier kick, add a pinch of red pepper flakes when cooking the mushrooms.
- To make the dish lighter, use half-and-half instead of heavy cream.
Keywords: Steak pasta, creamy pasta, mushroom sauce, whiskey sauce, fettuccine, creamy steak pasta, quick dinner
