This steak and mushroom pappardelle brings together tender broiled steak, deeply browned mushrooms, and a silky Parmesan sauce for a dinner that feels both comforting and elevated.
This steak and mushroom pappardelle is especially popular during the cooler months, when hearty pastas and cozy, comforting meals naturally take center stage. It's a great option for fall and winter dinners, date nights at home, or casual entertaining, but it's also versatile enough for holidays like Valentine's Day or special weekend meals when you want something that feels elevated without being overly formal. Because it's made with familiar ingredients and straightforward techniques, it works just as well for a relaxed Sunday dinner as it does for a small gathering with friends or family.
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Ingredients
Each ingredient in this dish is chosen to build flavor through simple, reliable techniques rather than excess. Evenly cut steaks cook consistently under the broiler and deliver a rich, beefy contrast to the pasta. Mushrooms add depth and earthiness, bringing a savory backbone to the sauce, while garlic and black pepper keep the flavors grounded and familiar. Bronze-cut pappardelle is wide and sturdy, designed to hold onto the sauce and create a balanced bite every time. Butter, olive oil, milk, and Parmesan work together to form a smooth, cohesive sauce that feels comforting without being overwhelming. Nothing here is complicated or fussy.
- Even-thickness steaks (ribeye or strip)
- Kosher salt
- Freshly cracked black pepper
- Pappardelle pasta (bronze-cut preferred)
- Mushrooms (cremini or baby bella)
- Garlic
- Butter
- Extra-virgin olive oil
- Whole milk
- All-purpose flour
- Freshly grated Parmesan cheese
See recipe card for quantities.
Instructions
The process is straightforward and built around a few key techniques that make this dish come together smoothly.
- Prepare the steaks: Choose steaks of even thickness, trim excess exterior fat, and pat dry. Season generously with salt and pepper.
- Set up the oven and broiling pan: Adjust oven racks to the upper-middle and lower-middle positions and preheat the oven to 375°F. Place on wire rack on sheet pan and spread salt across the bottom to prevent smoking.
- Bake the steaks gently: Place steaks on the wire rack and bake on the lower-middle rack to bring the internal temperature up evenly. Remove, flip, pat dry again, and rest while the broiler preheats.
- Broil the steaks: Transfer the pan to the upper-middle rack and broil, flipping every few minutes, until the steaks reach medium-rare. Remove and rest before slicing against the grain.
5. Cook the pasta: Boil pappardelle in well-salted water until al dente. Reserve pasta water, then drain.
6. Sauté the mushrooms: Brown mushrooms in butter and olive oil until deeply golden. Add garlic briefly, then remove mushrooms from the pan.
7. Build the sauce: Melt butter, whisk in flour, and cook until lightly golden. Slowly add milk, stirring until smooth and gently thickened. Stir in Parmesan, black pepper, and optional seasoning. Return mushrooms to the pan.
8. Finish the sauce and combine: Toss pasta with the sauce, loosening with pasta water as needed. Add steak juices if desired, top with sliced steak, and serve warm.
Hint: For the best texture and flavor, let the mushrooms cook undisturbed until they're deeply golden before stirring. Browning them properly adds richness to the sauce and prevents it from tasting flat or watery.
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Substitutions
This recipe is flexible and forgiving, making it easy to adjust based on what you have on hand or who you're cooking for-without changing the overall feel of the dish.
- Steak: Ribeye, strip, or sirloin all work well here. If you don't have steak, thinly sliced chicken thighs or chicken breast can be used and cooked separately.
- Pappardelle: If pappardelle isn't available, fettuccine or tagliatelle are the best alternatives. Short pastas like rigatoni can work, but wide noodles hold the sauce best.
- Mushrooms: Cremini or baby bella are ideal, but white button mushrooms work in a pinch. A mix of mushrooms can be used for more depth.
- Milk: Whole milk provides the best texture, but 2% milk can be used with a slightly lighter result.
- Parmesan: Freshly grated Parmesan is best, but Pecorino Romano can be used for a saltier finish.
This dish works best when you keep the structure the same: a well-cooked protein, wide pasta, browned mushrooms, and a simple pan sauce. Small swaps are fine, but staying close to these core elements ensures the final dish still feels balanced and intentional.
Variations
Once you're comfortable with the base recipe, there are a few easy ways to adjust it depending on the season, your preferences, or what you already have in the kitchen.
- Add Greens: Stir in baby spinach or arugula at the very end until just wilted for a fresh contrast to the rich sauce.
- Herb-Forward: Finish the dish with fresh thyme, parsley, or chives for a brighter, more aromatic finish.
- Steakhouse Style: Add a spoonful of compound butter or a pat of garlic butter over the sliced steak just before serving.
- Extra Mushroom and Sauce: Double the mushrooms for a more vegetable-forward version, or add a splash of reserved pasta water for an extra-silky finish.
- Peppercorn Twist: Add crushed black peppercorns or a small pinch of red pepper flakes to the sauce for subtle heat.
Equipment
Equipment can have a big impact on how a recipe turns out.
- Dutch oven or large pot (for boiling pasta)
- Wide skillet or sauté pan (for mushrooms and sauce)
- Wire rack
- Disposable aluminum roasting pan (about 3 inches deep)
- Baking sheet or oven-safe tray (to support the roasting pan if needed)
- Tongs (for flipping steaks)
- Wooden spoon or whisk
- Measuring cups and spoons
- Meat thermometer (recommended for accuracy)
Storage
- Refrigerator: Store leftover pasta and steak in an airtight container in the refrigerator for up to 3 days. For best texture, store the steak and pasta separately if possible.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce and prevent it from drying out.
- Freezing: This dish is best enjoyed fresh. Freezing is not recommended, as the sauce may separate and the pasta can become soft once thawed.
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Ingredients
Method
- Trim excess exterior fat and pat steaks very dry. Season generously with salt and pepper.
- Position racks in the upper-middle and lower-middle slots and preheat oven to 375°F. Place a wire rack inside a disposable roasting pan and spread 2 cups salt in the bottom to catch drippings.
- Place steaks on the rack and bake on the lower-middle rack. For 1-inch steaks about 6 minutes for 2-inch steaks up to 10 minutes.
- Pull from oven. Flip, pat dry, and rest 10 minutes. Meanwhile, preheat broiler to high. Move pan to the upper rack and broil, flipping every 2-4 minutes, until internal temp reaches 125-130°F (medium-rare).
- Rest steaks 5 minutes, then slice thinly against the grain. Reserve juices.
- Boil pappardelle in well-salted water until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil and 1 tablespoon butter in a wide skillet. Add mushrooms, season lightly, and cook undisturbed until browned, 6-8 minutes. Add garlic for 30 seconds, then remove mushrooms.
- Melt remaining 2 tablespoon butter in the same skillet. Whisk in flour and cook 1-2 minutes. Slowly whisk in milk and simmer until lightly thickened. Stir in Parmesan, pepper, and nutmeg or thyme.
- Return mushrooms to the sauce, add pasta, and toss with pasta water as needed. Fold in steak slices and reserved juices. Serve immediately.
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