This creamy steak pasta is made with tender steak strips, rigatoni and mushrooms in a rich whisky cream sauce. It feels a little special, but it comes together in about 30 minutes with simple ingredients and one good frying pan.
The whisky cooks down into the sauce, adding warmth and depth rather than a harsh boozy taste. Finished with Parmesan, parsley and black pepper, it's proper comfort food with just enough restaurant energy for date night.
Why this creamy steak pasta works
- Tender steak, added at the end - the steak rests first, then goes back into the pasta just long enough to warm through.
- Mushroom whisky sauce - the whisky cooks down with the mushrooms and onions, adding depth without a harsh boozy taste.
- Creamy but not bland - Dijon, balsamic, Parmesan and black pepper balance the richness.
- Ready in about 30 minutes - special enough for date night, simple enough for a Friday dinner.
- Pasta water loosens the sauce - it helps the cream sauce cling to the rigatoni.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Rigatoni pasta
Rigatoni works well because the tubes catch the creamy mushroom sauce. Penne, paccheri, fusilli or farfalle will also work. Cook the pasta until al dente and reserve some pasta water before draining.
Rump steak/sirloin steak
We use rump steak in the UK. In the US, sirloin is the closest everyday equivalent. Ribeye or fillet also work if you want something richer or more tender. Avoid tougher cuts unless they are cooked low and slow first.
Mushrooms
Button, chestnut, cremini or portobello mushrooms all work. Cook them until golden so they add flavour instead of watering down the sauce.
Whisky
Use any whisky you enjoy cooking with, or bourbon if that's what you have. The alcohol cooks down, leaving warmth and depth in the sauce. Avoid using anything too smoky unless you know you like that flavour with cream.
No whisky?
Use beef stock, chicken stock or a splash of Worcestershire sauce instead. The flavour will be different, but the sauce will still be creamy and savoury.
Onion
Use your preferred onion whether it's red, white, brown, sweet or even shallots. Aim for around 180g (6 oz) of chopped onion as a rough guide.
Double cream/heavy cream
Double cream in the UK or heavy cream in the US gives the richest sauce. Single cream or whipping cream will also work, but the sauce will be lighter.
Dijon mustard
Adds gentle tang and helps balance the richness of the cream. Wholegrain mustard can also work, but avoid bright yellow hot dog mustard.
Balsamic vinegar
Adds a little acidity and sweetness to balance the cream. Use a small amount; it should lift the sauce, not dominate it.
Parmesan cheese
Adds saltiness and savoury depth. Grana Padano or Pecorino Romano can also work.
How to make creamy steak and mushroom pasta
1. Massage a bit of oil onto both sides of the steak, then season with salt and black pepper.
2. Heat a frying pan, skillet or griddle pan over medium-high heat.
3. Once the pan is hot, add the steak and cook to your liking. As a rough guide, cook for about 4 minutes per side for medium-rare or 5 minutes per side for medium, depending on the thickness of your steak.
4. Transfer the steak to a plate, cover loosely with foil and set aside to rest. Resting helps keep the steak juicy, especially as it will be sliced and warmed through again at the end.
5. Cook the pasta in a large pot of well-salted boiling water until al dente, following the packet instructions. As a guide, use just under 1 tablespoon of salt for this amount of pasta.
6. Before draining the pasta, reserve at least ½ cup of pasta water. It's easy to forget, so place a measuring cup in your colander as a reminder before you start cooking. Drain the pasta and set aside.
7. While the pasta cooks, make the sauce mixture. In a bowl, combine the cream, salt, black pepper, Dijon mustard and balsamic vinegar. Stir well and set aside.
8. Heat the oil and butter in a large frying pan or skillet. Once the butter has melted, add the onion and cook over medium-low heat for about 4 minutes, until softened.
9. Add the garlic and sugar, then cook for another 2 minutes, until the onion is lightly browned and starting to caramelise.
10. Add the sliced mushrooms and cook for about 4 minutes, or until golden. Let the mushrooms colour properly before adding the whisky, as this gives the sauce more flavour and stops it from becoming watery.
11. Increase the heat slightly and pour in the whisky. Cook for about 2 minutes, until the whisky has almost completely evaporated. This cooks off the harsh alcohol edge and leaves warmth and depth in the sauce.
12. Add the cream mixture you prepared earlier. Stir through and cook gently for about 2 minutes, until heated through. Remove the pan from the heat.
13. Stir in the grated Parmesan and chopped parsley off the heat so the sauce stays smooth.
14. Add the drained pasta and gently toss it through the sauce.
15. Add the reserved pasta water a little at a time until the sauce reaches your preferred consistency. We usually use the full ½ cup. The pasta water helps loosen the sauce and makes it cling to the pasta.
16. Slice the rested steak thinly against the grain. Set aside a few pieces to arrange on top of the plated pasta, if you like.
17. Place the pan back over medium-low heat. Add the steak strips to the pasta and gently stir them through just until warmed. Don't boil the sauce after adding the steak, or the meat can become tough.
18. Serve hot with extra chopped parsley, grated Parmesan and plenty of freshly ground black pepper.
Troubleshooting creamy steak pasta
Sauce is too thick - Add a splash of reserved pasta water until it loosens.
Sauce is too thin - Simmer gently for another minute or two before adding the steak.
Sauce split or looks greasy - Lower the heat and stir in a splash of pasta water or cream. Avoid boiling the sauce hard.
Steak is tough - Slice it thinly against the grain and add it right at the end, just to warm through.
Sauce tastes too rich - Add extra black pepper, parsley or a tiny splash of balsamic vinegar.
Whisky flavour is too strong - Cook it down for longer next time before adding the cream mixture.
For more creamy pasta dinners, try my Marry Me chicken pasta, creamy chicken orzo pasta bake or Gigi Hadid pasta. If you're after another beefy dinner, beef trinchado and Mongolian ground beef noodles are both good options.
Variations
- Lemon zest - Adds freshness and lifts the rich cream sauce.
- Extra garlic - Sprinkle the steak with garlic powder, or add another fresh garlic clove to the sauce.
- Blue cheese - Crumble a little over the finished pasta for a steakhouse-style flavour.
- Sun-dried tomatoes - Stir through a few chopped pieces for sweetness and colour.
- Balsamic glaze - Drizzle lightly over the top before serving.
- Different herbs - Swap parsley for basil, thyme or a little Italian seasoning.
- Long pasta - Use spaghetti, linguine or fettuccine instead of chunky pasta.
Serving suggestions
This is a rich pasta dish, so keep the sides simple. Serve it with garlic bread, a green salad, panzanella or roasted vegetables. A glass of red wine also works well with the steak and mushroom sauce.
Storage and reheating
Store leftovers in an airtight container in the fridge for 2-3 days.
Reheat gently in a pan over low heat, adding a splash of milk, cream or pasta water to loosen the sauce. Avoid boiling it, as the cream sauce can split and the steak can become tough.
I don't recommend freezing this dish. Cream sauces can separate after thawing, and cooked steak is best eaten fresh.
Recipe
Creamy Steak Pasta
Equipment
- 1 large saucepan
- 1 large frying pan (skillet) or griddle pan
Ingredients
- 450 grams (1 lb) rump steak (sirloin in the US) - or steak of choice, like fillet
- 400 grams (14 oz) dry Rigatoni pasta - or penne
- 300 millilitre (1 ¼ cup) double cream - or heavy cream
- ½ teaspoon salt
- a generous amount of ground black pepper - to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon oil - for frying, use your favourite
- 1 tablespoon butter - 15g (½ oz)
- 1 large onion, finely chopped - roughly 180g (6 oz)
- 3 cloves of garlic, crushed - or 2 teaspoons garlic paste
- 1 teaspoon sugar
- 200 grams (7 oz) mushrooms, sliced - use your favourite type
- 4 tablespoons whisky - or bourbon
- 150 millilitre (⅔ cup) parmesan cheese, grated
- 2-3 tablespoons fresh parsley, chopped
Instructions
- Massage a bit of oil onto both sides of the steak, then season with salt and black pepper.450 grams (1 lb) rump steak (sirloin in the US)
- Heat a frying pan, skillet or griddle pan over medium-high heat.
- Once the pan is hot, add the steak and cook to your liking. As a rough guide, cook for about 4 minutes per side for medium-rare or 5 minutes per side for medium, depending on the thickness of your steak.
- Transfer the steak to a plate, cover loosely with foil and set aside to rest. Resting helps keep the steak juicy, especially as it will be sliced and warmed through again at the end.
- Cook the pasta in a large pot of well-salted boiling water until al dente, following the packet instructions. As a guide, use just under 1 tablespoon of salt for this amount of pasta.400 grams (14 oz) dry Rigatoni pasta
- Before draining the pasta, reserve at least ½ cup of pasta water. It's easy to forget, so place a measuring cup in your colander as a reminder before you start cooking. Drain the pasta and set aside.
- While the pasta cooks, make the sauce mixture. In a bowl, combine the cream, salt, black pepper, Dijon mustard and balsamic vinegar. Stir well and set aside.300 millilitre (1 ¼ cup) double cream, ½ teaspoon salt, a generous amount of ground black pepper, 1 teaspoon Dijon mustard, 1 tablespoon balsamic vinegar
- Heat the oil and butter in a large frying pan or skillet. Once the butter has melted, add the onion and cook over medium-low heat for about 4 minutes, until softened.1 tablespoon oil, 1 tablespoon butter, 1 large onion, finely chopped
- Add the garlic and sugar, then cook for another 2 minutes, until the onion is lightly browned and starting to caramelise.3 cloves of garlic, crushed, 1 teaspoon sugar
- Add the sliced mushrooms and cook for about 4 minutes, or until golden. Let the mushrooms colour properly before adding the whisky, as this gives the sauce more flavour and stops it from becoming watery.200 grams (7 oz) mushrooms, sliced
- Increase the heat slightly and pour in the whisky. Cook for about 2 minutes, until the whisky has almost completely evaporated. This cooks off the harsh alcohol edge and leaves warmth and depth in the sauce.4 tablespoons whisky
- Add the cream mixture you prepared earlier. Stir through and cook gently for about 2 minutes, until heated through. Remove the pan from the heat.
- Stir in the grated Parmesan and chopped parsley off the heat so the sauce stays smooth.150 millilitre (⅔ cup) parmesan cheese, grated, 2-3 tablespoons fresh parsley, chopped
- Add the drained pasta and gently toss it through the sauce.
- Add the reserved pasta water a little at a time until the sauce reaches your preferred consistency. We usually use the full ½ cup. The pasta water helps loosen the sauce and makes it cling to the pasta.
- Slice the rested steak thinly against the grain. Set aside a few pieces to arrange on top of the plated pasta, if you like.
- Place the pan back over medium-low heat. Add the steak strips to the pasta and gently stir them through just until warmed. Don't boil the sauce after adding the steak, or the meat can become tough.
- Serve hot with extra chopped parsley, grated Parmesan and plenty of freshly ground black pepper.
Notes
Variations
- Lemon zest - Adds freshness and lifts the rich cream sauce.
- Extra garlic - Sprinkle the steak with garlic powder, or add another fresh garlic clove to the sauce.
- Blue cheese - Crumble a little over the finished pasta for a steakhouse-style flavour.
- Sun-dried tomatoes - Stir through a few chopped pieces for sweetness and colour.
- Balsamic glaze - Drizzle lightly over the top before serving.
- Different herbs - Swap parsley for basil, thyme or a little Italian seasoning.
- Long pasta - Use spaghetti, linguine or fettuccine instead of chunky pasta.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Karen sauve says
This dish was Amazing! I put the meat in the crockpot so that it was super tender, and added it to the dish at the end. The family raved about it all the way through the meal!!
Maretha Corbett says
Hi Karen,
Thank you so much for your lovely review! I'm so pleased your family enjoyed the pasta — it’s always great to hear when a recipe becomes a hit. Using the crockpot to make the steak extra tender is such a brilliant idea, and I really appreciate you sharing that tip!
Happy cooking,
Maretha x
michelle says
I cooked this last night and it was such a winner . thank you for the wonderful recipe.
Maretha Corbett says
Hi Michelle,
Oh, I’m so happy to hear that! There’s nothing better than a dinner that everyone loves. Thanks for letting me know - it really made my day!
Maretha x