Garlic Butter Steak and Mushroom Fettuccine
There’s something incredibly satisfying about the combination of tender steak, earthy mushrooms, and rich garlic butter sauce tossed with perfectly cooked fettuccine. This Garlic Butter Steak and Mushroom Fettuccine recipe is a quick yet indulgent dinner that feels restaurant-quality but comes together in under 30 minutes. Using simple ingredients like sirloin or ribeye steak, fresh mushrooms, and a luscious garlic butter sauce, this dish is designed to impress without the fuss. Whether you’re cooking for a weeknight meal or hosting guests, this pasta is sure to become a favorite in your recipe rotation.
Why This Recipe Works
This recipe works because it strikes the perfect balance between rich flavors and simple preparation. The garlic butter sauce coats every strand of fettuccine, while the steak strips provide a hearty protein boost. Mushrooms add a savory earthiness that complements the beef beautifully. Using beef broth instead of cream keeps the sauce light yet flavorful, making it ideal for those who want a decadent dish without feeling weighed down. Plus, the method is straightforward—sauté, simmer, and toss—making this an approachable recipe for cooks of all skill levels. The touch of fresh parsley at the end brightens the dish, adding a pop of color and freshness.
What You’ll Need
- 8 oz fettuccine pasta
- 1 lb steak (sirloin or ribeye), cut into strips
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup beef broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Equipment & Tools
- Large pot for boiling pasta – to cook the fettuccine evenly
- Large skillet or sauté pan – for cooking the steak, mushrooms, and sauce
- Colander – to drain pasta
- Knife and cutting board – for slicing steak and mushrooms
- Wooden spoon or spatula – for stirring the sauce
Garlic Butter Steak and Mushroom Fettuccine, Made Easy
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the 8 oz fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving ½ cup of pasta water, and set aside.
Step 2: Sauté the Steak
While the pasta cooks, heat a large skillet over medium-high heat. Add half of the butter (2 tbsp). Once melted, add the steak strips. Season with salt and black pepper. Sear the steak for 2-3 minutes per side, or until browned but still tender inside. Remove the steak from the skillet and set aside.
Step 3: Cook the Mushrooms and Garlic
In the same skillet, add the remaining butter. Toss in the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and sauté for another 1-2 minutes until fragrant.
Step 4: Make the Sauce
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Let the broth simmer for 2-3 minutes to reduce slightly and concentrate flavor.
Step 5: Combine Everything
Return the cooked steak strips to the skillet. Add the drained fettuccine and toss everything together, coating the pasta in the garlic butter sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Step 6: Garnish and Serve
Sprinkle the chopped fresh parsley over the pasta for a burst of color and freshness. Serve immediately while warm and enjoy!
Quick Replacement Ideas
- Swap sirloin or ribeye with Air Fryer Steak for a different cooking method and smoky flavor.
- Use chicken breast strips instead of steak for a lighter protein option.
- Replace mushrooms with sautéed spinach or zucchini for a veggie variation.
- Try Creamy Garlic Shrimp Pasta if you want a seafood twist.
Learn from These Mistakes
- Overcooking the steak makes it tough—sear quickly over high heat to keep it tender.
- Not reserving pasta water can make the sauce too thick or dry; the starch helps emulsify the sauce.
- Adding garlic too early risks burning it; add it after mushrooms have softened.
- Skipping salt when boiling pasta results in bland noodles; always salt your pasta water generously.
Refrigerate, Freeze, Reheat
This Garlic Butter Steak and Mushroom Fettuccine is best enjoyed fresh but stores well. Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of beef broth or water to refresh the sauce. Freezing is possible but not ideal, as the pasta texture may change. If freezing, cool completely and store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Reader Q&A
Can I use a different type of pasta instead of fettuccine?
Absolutely! While fettuccine works beautifully with this sauce, you can substitute with linguine, tagliatelle, or even penne. Just adjust the cooking time accordingly.
Is it okay to use dried parsley instead of fresh?
Fresh parsley adds a vibrant flavor and color, but dried parsley can work in a pinch. Add it earlier during cooking so it has time to release flavor.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with a plant-based alternative and ensure your broth is free of dairy ingredients. The flavor will still be delicious!
What’s the best way to slice the steak for this dish?
Slice the steak thinly against the grain to maximize tenderness. This technique breaks up muscle fibers and makes each bite easier to chew.
Quick Weeknight Wins
- Creamy Garlic Shrimp Pasta – A seafood pasta that’s just as quick and flavorful.
- Spinach Mushroom Alfredo Lasagna – A comforting layered pasta dish packed with veggies.
- Air Fryer Steak – Perfectly cooked steak with minimal effort, great to pair with sides or pasta.
Ready, Set, Cook
Now that you have everything you need, it’s time to dive into making this Garlic Butter Steak and Mushroom Fettuccine. Remember, the key is to keep your steak tender, your mushrooms golden, and your garlic fragrant. Don’t rush the sauce—letting the broth reduce enhances the flavor beautifully. Toss everything together with freshly cooked fettuccine, and garnish with parsley before serving. Whether it’s a special occasion or a cozy dinner at home, this dish will satisfy your craving for a rich, hearty pasta without complicated steps. Enjoy every bite of this flavorful, indulgent meal!
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Garlic Butter Steak and Mushroom Fettuccine
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta, reserving ½ cup of pasta water, and set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add half of the butter (2 tbsp). Once melted, add the steak strips. Season with salt and black pepper. Sear the steak for 2-3 minutes per side, or until browned but still tender inside. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining butter. Toss in the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and sauté for another 1-2 minutes until fragrant.
- Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Let the broth simmer for 2-3 minutes to reduce slightly and concentrate flavor.
- Return the cooked steak strips to the skillet. Add the drained fettuccine and toss everything together, coating the pasta in the garlic butter sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Sprinkle the chopped fresh parsley over the pasta for a burst of color and freshness. Serve immediately while warm and enjoy!
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- Slice steak thinly against the grain for maximum tenderness.
- Butter can be substituted with plant-based alternatives for a dairy-free version.
- Use fresh parsley for best flavor, but dried parsley can be added earlier in cooking.
- Reheat leftovers gently with a splash of broth to refresh the sauce.
