This Creamy Steak Mushroom Pasta Is The Best Pasta I've Ever Made
This Creamy Steak Mushroom Pasta Is The Best Pasta I've Ever Made is a medium Italian-American recipe that serves 4. 1100 calories per serving. Recipe by Sip and Feast on YouTube.
Prep: 45 min | Cook: 44 min | Total: 1 hr 44 min
Cost: $35.55 total, $8.89 per serving
Ingredients
- 1 pound Fettuccine Pasta (any long pasta shape such as fettuccine, linguine, or penne)
- 2 tablespoons Avocado Oil (neutral oil with high smoke point)
- 1.5 pounds Flank Steak (trimmed; can substitute sirloin or skirt steak)
- 1 pound Cremini Mushrooms (sliced; can increase for mushroom‑lover)
- 3 tablespoons Unsalted Butter (cut into pieces)
- 0.25 cup Italian Flat Parsley (minced)
- 0.25 cup Tomato Paste (about 60 g)
- 1 piece Medium Onion (diced)
- 1 cup Heavy Cream (full‑fat for richness)
- 0.5 cup Low Sodium Beef Stock (can use broth)
- 0.75 cup Bourbon (will be reduced by half)
- 0.5 cup Grated Parmesan Cheese (freshly grated)
- to taste Salt
- to taste Black Pepper
Instructions
Dry and Bring Steak to Room Temperature
Pat the flank steak dry with paper towels, then let it sit uncovered on a rack for about 30 minutes. Liberally season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
Time: PT30M
Prep Vegetables and Mushrooms
Slice the cremini mushrooms and dice the onion. Measure out parsley, tomato paste, butter, stock, cream, and bourbon so they’re ready to go.
Time: PT10M
Preheat Skillet and Add Oil
Place the 14‑inch stainless skillet over medium‑high heat. When a few drops of water sizzle and dance, add 2 Tbsp avocado oil and swirl to coat the pan.
Time: PT5M
Temperature: medium‑high
Sear the Flank Steak
Lay the steak in the hot pan. Sear 4 minutes on the first side, then flip and sear 3 minutes on the second side. The steak should be rare‑to‑medium‑rare at this point.
Time: PT7M
Temperature: medium‑high
Rest the Steak
Transfer the steak to a plate, tent loosely with foil, and set aside while you build the sauce.
Time: PT2M
Cook Mushrooms
In the same skillet, add the sliced mushrooms. Cook over medium heat, stirring occasionally, until they release their moisture and begin to brown, about 5‑7 minutes. Season with a pinch of salt and pepper.
Time: PT7M
Temperature: medium
Sauté Onion and Butter
Push the mushrooms to the side, add butter and the diced onion. Cook, stirring, until the onion is soft and translucent, about 5‑6 minutes. If the pan looks dry, splash a little water.
Time: PT6M
Temperature: medium
Add Tomato Paste
Stir in the ¼ cup tomato paste and cook for 3 minutes, allowing it to caramelize slightly. Add a splash of water if it sticks.
Time: PT3M
Temperature: medium
Reduce Bourbon
Increase heat to high and pour in ¾ cup bourbon. Let it simmer, stirring, until reduced by half (approximately 5 minutes). Keep your face away from the steam.
Time: PT5M
Temperature: high
Add Beef Stock
Stir in ½ cup low‑sodium beef stock and let it simmer for 2 minutes.
Time: PT2M
Temperature: medium
Finish Sauce with Cream and Pasta Water
Add 1 cup reserved pasta water and 1 cup heavy cream. Reduce heat to low and let the sauce simmer gently for 3 minutes until it thickens slightly.
Time: PT3M
Temperature: low
Cook Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine until 1 minute shy of al dente (about 8 minutes total). Reserve 1 cup cooking water, then drain.
Time: PT8M
Temperature: boiling
Slice Steak Against the Grain
Using a sharp knife, slice the rested flank steak against the grain into bite‑sized strips.
Time: PT5M
Combine Everything
Return the mushrooms to the skillet, add the sliced steak and its juices, then add the cooked pasta. Toss everything together over medium heat for 2 minutes so the pasta absorbs the sauce.
Time: PT2M
Temperature: medium
Finish with Cheese and Parsley
Turn off the heat. Stir in ½ cup grated Parmesan and ¼ cup minced parsley. Adjust salt and pepper to taste. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 1100
- Protein
- 45 g
- Carbohydrates
- 85 g
- Fat
- 70 g
- Fiber
- 3 g
Dietary info: High‑Protein, Contains Alcohol, Contains Gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Fettuccine Pasta: penne, rigatoni, spaghetti
- Instead of Avocado Oil: grapeseed oil, vegetable oil
- Instead of Flank Steak: sirloin steak, skirt steak
- Instead of Cremini Mushrooms: button mushrooms, portobello mushrooms
- Instead of Heavy Cream: half‑and‑half
- Instead of Low Sodium Beef Stock: beef broth
- Instead of Bourbon: brandy, dry red wine, extra beef stock
- Instead of Grated Parmesan Cheese: Pecorino Romano
Equipment Needed
- 14‑inch Stainless Steel Skillet
- Large Pot
- Tongs
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Colander
- Wooden Spoon
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Dry and season the flank steak before searing
- Sear the steak properly to develop a crust
- Reduce bourbon to concentrate its flavor
- Reserve pasta cooking water for sauce consistency
- Slice steak against the grain for tenderness
- Finish the sauce with cheese and parsley off heat to avoid breaking
Chef Tips from the Video
- Reserve at least 1 cup of pasta water before draining; the starch helps bind the sauce
- Turn off the heat before stirring in Parmesan to keep the sauce smooth
- Slice the steak against the grain for maximum tenderness
Troubleshooting
Steak becomes overcooked and tough
Sear quickly on high heat and keep the interior rare; finish cooking in the sauce for only a couple of minutes
Sauce is too thin
Add more reserved pasta water and simmer a bit longer, or reduce the sauce further before adding cream
Sauce breaks after adding cream
Lower the heat before adding cream and whisk continuously; if it does break, whisk in a splash of cold water to bring it back together
Storage
Refrigerator: Store leftovers in an airtight container for 3‑4 days
Freezer: Freeze in a freezer‑safe container for up to 2 months (sauce may separate; reheat gently)
Room temperature: Do not store at room temperature; consume within 2 hours if left out
Make-Ahead Tips
- Sear and slice the steak, then store in a sealed bag; reheat briefly in the sauce before serving
- Prepare the sauce up to the cream stage, refrigerate, and finish with cheese when ready to serve
- Cook pasta al dente, toss with a drizzle of oil, and store separately; combine just before plating
Frequently Asked Questions
What is the cultural significance and history of Creamy Bourbon Steak Mushroom Pasta in Italian‑American cuisine?
Italian‑American cuisine often blends classic Italian techniques with locally popular ingredients. Adding bourbon, a distinctly American spirit, to a traditional cream‑based pasta reflects the fusion of Italian comfort food with American flavor trends, especially in modern comfort‑food restaurants.
What are the traditional regional variations of steak pasta in Italian cuisine?
In Italy, steak‑based pastas are less common; instead, dishes like Tagliata di Manzo are served sliced over arugula. When meat is paired with pasta, regions such as Emilia‑Romagna favor ragù sauces, while the north uses butter‑cream bases. The bourbon version is a contemporary American twist.
How is Creamy Bourbon Steak Mushroom Pasta traditionally served in the United States?
It is typically plated as a family‑style main course, often garnished with fresh parsley and grated Parmesan, and served with a side of crusty bread or a simple green salad to balance the richness.
What occasions or celebrations is Creamy Bourbon Steak Mushroom Pasta traditionally associated with in American culture?
Because of its indulgent flavor, it’s popular for weekend family dinners, holiday gatherings, and casual dinner‑party menus where a “fancy‑but‑easy” dish is desired.
What other Italian‑American dishes pair well with Creamy Bourbon Steak Mushroom Pasta?
A crisp Caesar salad, roasted garlic‑butter asparagus, or a simple antipasto platter of cured meats and olives complement the richness of the pasta. A glass of full‑bodied red wine or a bourbon‑based cocktail also works well.
What makes Creamy Bourbon Steak Mushroom Pasta special or unique in Italian‑American cuisine?
The use of bourbon, reduced to intensify flavor, adds a sweet‑smoky depth that isn’t found in traditional Italian cream sauces. Combined with the umami of mushrooms and the lean texture of flank steak, it creates a distinctive, modern comfort dish.
What are the most common mistakes to avoid when making Creamy Bourbon Steak Mushroom Pasta?
Overcooking the steak, not reducing the bourbon enough, and forgetting to reserve pasta water are the biggest pitfalls. Each leads to a tough meat texture, a harsh alcohol taste, or a watery sauce.
Why does this Creamy Bourbon Steak Mushroom Pasta recipe use bourbon instead of wine?
Bourbon provides a sweeter, caramel‑rich flavor that complements the cream and mushrooms, whereas wine would add acidity. The reduction concentrates the bourbon’s vanilla and oak notes, creating a richer sauce.
Can I make Creamy Bourbon Steak Mushroom Pasta ahead of time and how should I store it?
Yes. Cook the steak and sauce up to the cream stage, then refrigerate in separate containers. Reheat gently, add the cream and Parmesan just before serving, and toss with freshly cooked pasta for best texture.
What does the YouTube channel Sip and Feast specialize in?
The YouTube channel Sip and Feast specializes in approachable, family‑friendly recipes that blend classic comfort foods with modern twists, often featuring pasta, one‑pan meals, and seasonal ingredients.
How does the YouTube channel Sip and Feast's approach to Italian‑American cooking differ from other cooking channels?
Sip and Feast focuses on practical, ingredient‑flexible dishes that can be made with pantry staples, emphasizing technique explanations and equipment recommendations, whereas many channels stick to strict ingredient lists or gourmet presentations.
Last updated: August 20, 2026
