If you’re craving a dish that combines the rich, hearty flavors of a perfectly cooked steak with a lush, creamy pasta sauce, then this Creamy Peppercorn Steak Pasta with Mushrooms is exactly what you need on your dinner table tonight. This dish is comfort food elevated—think tender slices of juicy steak enveloped in a velvety peppercorn cream sauce, studded with earthy mushrooms and tossed with fettuccine pasta. It’s indulgent without being overwhelming, making it a fantastic recipe for cozy weeknight dinners or impressing guests with minimal effort.
Why This Creamy Peppercorn Steak Pasta with Mushrooms Stands Out
What makes this Creamy Peppercorn Steak Pasta with Mushrooms so special is the balance of robust flavors and silky textures. The freshly cracked black peppercorns add a spicy kick that wakes up the palate, contrasting beautifully with the mellow cream and Parmesan cheese. The mushrooms bring a subtle earthiness and a meaty texture that complements the tender steak slices perfectly.
Using fettuccine pasta is key here; its flat, thick ribbons are perfect for holding onto the luscious sauce, ensuring every bite is rich and satisfying. Plus, the whole meal comes together in one pan (aside from boiling the pasta), which keeps the cleanup easy and the flavors melded beautifully.
For those who love Garlic Butter Steak And Mushroom Skillet With Rice, this recipe offers a pasta twist that’s just as hearty and flavorful. It’s a great way to switch up your steak dinners without sacrificing that crave-worthy mushroom and peppercorn combo.
Your Shopping Guide
- 8 oz fettuccine pasta: Look for dried or fresh fettuccine—both work well.
- 2 boneless beef steaks: Sirloin or ribeye steaks offer excellent tenderness and flavor.
- 1 tablespoon olive oil: For searing your steak and sautéing mushrooms.
- 1 cup sliced mushrooms: Button or cremini mushrooms add great earthiness.
- 1 teaspoon freshly cracked black peppercorns: Use a pepper grinder or crush whole peppercorns by hand for maximum flavor.
- 1 cup heavy cream: The base of the creamy sauce to make it rich and silky.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty depth to the sauce.
- 2 cloves garlic, minced: For aromatic flavor.
- Salt to taste: Enhances all the other flavors.
- Fresh parsley: Chopped for garnish and a fresh pop of color.
Must-Have Equipment
- Large pot: For boiling your fettuccine pasta.
- Heavy skillet or sauté pan: Essential for searing the steak and cooking the mushrooms.
- Sharp knife: For slicing the steak and mushrooms.
- Cutting board: A clean surface for prepping ingredients.
- Spoon or spatula: For stirring the sauce and combining everything.
- Colander: To drain the pasta efficiently.
Creamy Peppercorn Steak Pasta with Mushrooms, Made Easy
Step 1: Cook the fettuccine pasta
Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of pasta water before draining. Set the pasta aside, covered, to keep warm.
Step 2: Prepare and sear the steaks
While the pasta cooks, season your steaks generously with salt on both sides. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes per side for medium-rare, or longer depending on your preference. Remove the steaks to a plate and let rest for 5 minutes before slicing thinly against the grain.
Step 3: Sauté mushrooms and garlic
In the same skillet, add the sliced mushrooms. Sauté for 5-7 minutes until soft and golden. Add the minced garlic and freshly cracked black peppercorns (1 teaspoon), cooking for another 1-2 minutes until fragrant.
Step 4: Make the creamy peppercorn sauce
Lower the heat to medium and pour in 1 cup of heavy cream. Stir to combine and allow the sauce to thicken slightly, about 3-5 minutes. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 5: Combine pasta, steak, and sauce
Add the cooked fettuccine to the skillet and toss gently to coat the noodles with the creamy sauce. Then fold in the sliced steak, allowing it to warm through for a minute or two. Taste and adjust seasoning with salt or additional pepper if desired.
Step 6: Garnish and serve
Serve the pasta hot, garnished with freshly chopped parsley for a burst of freshness and color. For a variation that’s equally indulgent but with a different vibe, check out the Crispy Chicken Thighs With Creamy Mushroom Sauce recipe for inspiration.
Seasonal Twists
- Spring: Add fresh asparagus tips or peas for a burst of green and sweetness.
- Summer: Incorporate sun-dried tomatoes for tang and vibrant color.
- Fall: Swap mushrooms for a mix of wild mushrooms like chanterelles or shiitake.
- Winter: Add caramelized onions or roasted garlic for deeper flavor complexity.
Author’s Commentary
This Creamy Peppercorn Steak Pasta with Mushrooms is one of those recipes that feels fancy but comes together quickly, making it perfect for both weeknight meals and special occasions. The peppercorn flavor is assertive but not overpowering, giving the sauce a wonderful warmth that complements the rich cream and cheese.
One tip I always recommend is letting your steak rest after cooking. This step ensures the juices redistribute, resulting in juicy, tender slices that elevate the dish. Also, don’t skimp on the freshly cracked peppercorns—they’re the star of the sauce’s flavor profile.
If you want to explore more comfort food dishes with a creamy mushroom twist, try the Creamy Chicken And Mushroom Hand Pies — they’re a delightful handheld variation perfect for potlucks or lunchboxes.
Storage & Reheat Guide
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat: Gently reheat in a skillet over low heat, adding a splash of cream or water to loosen the sauce as needed.
- Freeze: This dish is best enjoyed fresh, but you can freeze the steak and mushroom sauce separately (without pasta) for up to 1 month. Thaw overnight before reheating.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While fettuccine is ideal for holding the creamy sauce, other pasta shapes like tagliatelle, pappardelle, or even penne can work beautifully.
What if I don’t have heavy cream?
You can substitute with full-fat coconut milk for a dairy-free option, but the texture and flavor will be slightly different. Alternatively, use half-and-half mixed with a bit of butter for a lighter sauce.
How do I make the sauce less spicy?
If you prefer milder heat, reduce the amount of cracked black peppercorns or use ground black pepper sparingly. The peppercorns provide the signature kick, so adjust according to your taste.
Can I prepare this recipe ahead of time?
You can cook the components ahead and assemble just before serving. To keep the steak tender, reheat gently and avoid overcooking the meat during reheating.
Reader Favorites
- Crispy Chicken Thighs With Creamy Mushroom Sauce – A crispy, luscious chicken dinner with a creamy mushroom punch.
- Garlic Butter Steak And Mushroom Skillet With Rice – Satisfying one-pan steak and mushroom meal with garlic butter goodness.
- Creamy Chicken And Mushroom Hand Pies – Perfect handheld savory pies filled with creamy chicken and mushrooms.
Bring It to the Table
This Creamy Peppercorn Steak Pasta with Mushrooms is a dish that invites you to slow down and savor every bite. Whether you’re sharing it with family or enjoying a quiet solo dinner, it’s a wonderful way to celebrate simple ingredients with bold flavors. Pair it with a crisp green salad and a glass of your favorite red wine or sparkling water for a complete meal that feels both indulgent and satisfying.
From the crackling sear of the steak to the creamy sauce that clings to every strand of pasta, this recipe brings together some of the best comfort food elements into one unforgettable plate. Don’t forget to garnish with fresh parsley—it adds that perfect touch of brightness to bring all the flavors together beautifully.
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Creamy Peppercorn Steak Pasta with Mushrooms
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of pasta water before draining. Set the pasta aside, covered, to keep warm.
- While the pasta cooks, season your steaks generously with salt on both sides. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes per side for medium-rare, or longer depending on your preference. Remove the steaks to a plate and let rest for 5 minutes before slicing thinly against the grain.
- In the same skillet, add the sliced mushrooms. Sauté for 5-7 minutes until soft and golden. Add the minced garlic and freshly cracked black peppercorns (1 teaspoon), cooking for another 1-2 minutes until fragrant.
- Lower the heat to medium and pour in 1 cup of heavy cream. Stir to combine and allow the sauce to thicken slightly, about 3-5 minutes. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Add the cooked fettuccine to the skillet and toss gently to coat the noodles with the creamy sauce. Then fold in the sliced steak, allowing it to warm through for a minute or two. Taste and adjust seasoning with salt or additional pepper if desired.
- Serve the pasta hot, garnished with freshly chopped parsley for a burst of freshness and color.
Notes
- Let the steak rest after cooking to ensure juicy, tender slices.
- Use freshly cracked black peppercorns for the best flavor in the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet adding a splash of cream or water to loosen the sauce.
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
