This One Pot Steak and Mushroom Pasta recipe was a collaboration with my nine year old son.
He said he wanted something with bow tie pasta, steak, and mushrooms.
And he even wanted to help me in the kitchen!
I love cooking with my kids so much 🙂
So you know if a nine year old can make this, it’s pretty easy to prepare.
Here is how to make One Pan Steak and Mushroom Pasta
We started with a large soup pot over medium high heat and added some olive oil and a pound of steak bites.
I used a strip steak that I just cut into bite size pieces.
Season with some kosher salt and pepper and cook 3 to 5 minutes, stirring a few times throughout.
Then remove the steak bites and set aside.
Drop the heat just a bit to medium and add more olive oil and 8 oz sliced mushrooms.
We love baby portobello mushrooms. but white mushrooms would work too.
Season these with kosher salt and pepper and cook 5 to 7 minutes.
Then remove them and set aside with the steak.
In the same pot over medium heat add some butter and garlic.
After that cooks for a minute add beef broth, heavy cream, a pound of uncooked bow tie pasta, and more kosher salt and pepper.
Bring this to a boil and then reduce the heat to medium low.
Let this cook 14 to 16 minutes, or until most of the liquid is absorbed by the pasta.
Next add in a cup of shredded mozzarella cheese along with the cooked steak and mushrooms.
Stir them in and let this cook another minute or two.
See how creamy and cheesy… SO droolworthy!
Garnish with freshly chopped parsley if you prefer, it makes this One Pot Steak and Mushroom Pasta even more stunning and gorgeous!
We were lucky enough to have some leftovers and they were just as good the next day!
If you like One Pot Steak and Mushroom Pasta, you might also like these recipes…
One Pot Steak and Mushroom Pasta
One Pot Steak and Mushroom Pasta has a creamy and decadent pasta sauce with steak and mushrooms, the leftovers are fabulous as well!
- 1 pound steak of choice (I used strip steak) cut into 1 inch cubes
- 2 Tbsps olive oil
- kosher salt, pepper
- 8 oz baby portobello mushrooms sliced
- 2 Tbsps butter
- 3 cloves garlic
- 2 14 oz cans beef broth
- 1 pint heavy cream or whole milk
- 1 pound bow tie pasta uncooked
- 1 cup shredded mozzarella cheese
- Optional: fresh chopped parsley
Set a large pot over medium high heat, add 1 Tbsp of the olive oil and the steak. Season with kosher salt and pepper. Cook 3 to 5 minutes, stirring a few times and remove the steak and set aside.
Lower the heat to medium and add the remaining olive oil and the mushrooms. Season with kosher salt and pepper. Cook 5 to 7 minutes, stirring a few times. Remove the mushrooms and set aside.
In the same large pot over medium heat and add the butter. Once the butter melts add the garlic and cook 1 minute.
Add the beef stock, heavy cream or milk, uncooked bow tie pasta, kosher salt, and pepper. Bring this to a boil, then reduce the heat to medium low for 14 to 16 minutes, until most of the liquid is absorbed. Stir it a few times throughout.
Add the cheese, cooked steak, and mushrooms. Cook 1 more minute or until cheese is melted.
Serve with fresh chopped parsley if desired.