Introduction

Creamy Steak Pasta with Mushrooms & Whiskey Sauce is a comforting and flavorful dish that brings together tender steak, earthy mushrooms, and a rich, velvety sauce. Perfect for a special dinner or a satisfying weeknight meal, this recipe balances bold flavors with creamy textures to delight your taste buds.

The image shows a white plate with a serving of rigatoni pasta in the bottom layer, covered in a light creamy sauce. On top of the pasta, there is a grilled beef steak with visible char marks, dark brown on the outside and slightly pink inside. The steak is topped with several sautéed mushroom slices that are glossy and caramelized, adding a rich brown color contrast. Small green herb pieces are sprinkled around the dish, adding a fresh touch. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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. Add the steak slices and cook for 2–3 minutes until browned and cooked to your liking. Remove the steak from the skillet and set aside.

Step 3: In the same skillet, add the sliced mushrooms and cook for 4–5 minutes until browned and tender. Add minced garlic and cook for an additional 1 minute.

Step 4: Carefully pour in the whiskey, scraping the skillet bottom to deglaze. Let it simmer for 2–3 minutes until slightly reduced.

Step 5: 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 the sauce is too thick, add some reserved pasta water to thin it.

Step 6: Return the cooked pasta and steak to the skillet with the sauce. Toss everything together until well coated.

Step 7: Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately.

Tips & Variations

Use ribeye for a more tender, juicy steak or sirloin for a leaner option.

If you prefer a non-alcoholic version, substitute whiskey with beef broth and a splash of apple cider vinegar for acidity.

To add extra depth, sprinkle some crushed red pepper flakes into the sauce for mild heat.

For a lighter sauce, swap half the heavy cream with milk or use half-and-half.

Fresh thyme or rosemary can be added while sautéing mushrooms for herbal notes.

FAQs

Can I use a different type of pasta?

Yes, you can substitute fettuccine with any pasta you prefer such as penne, linguine, or pappardelle. Just adjust the cooking time according to the pasta package instructions.

Is it necessary to use whiskey in the sauce?

Whiskey adds a unique depth and subtle sweetness to the sauce, but if you prefer not to use alcohol, you can replace it with beef broth and a small splash of vinegar for acidity and flavor complexity.