Steak Spaghetti with Mushrooms in Mozzarella Cream Sauce 🍽️✨
This dish is the definition of indulgent comfort—tender, seared steak slices paired with earthy mushrooms and silky spaghetti, all wrapped in a rich mozzarella cream sauce that clings to every strand. It’s bold, creamy, and absolutely irresistible. 🥩🍝🍄🧀
📝 Ingredients:
12 oz spaghetti
1 lb steak (sirloin or ribeye), thinly sliced
Salt, black pepper, garlic powder
1 tbsp olive oil
2 tbsp butter
2 cups mushrooms, sliced (cremini or button)
1 small onion, finely chopped
4 cloves garlic, minced
1 cup heavy cream
¾ cup whole milk
1½ cups shredded mozzarella cheese
½ cup grated parmesan
1 tsp Italian seasoning
Optional: fresh parsley, crushed red pepper flakes
🔥 Instructions:
Cook the spaghetti: Boil spaghetti according to package instructions until al dente. Drain and set aside.
Sear the steak: Season steak with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear steak slices for 2–3 minutes until browned (don’t overcook). Remove and set aside.
Sauté the mushrooms: In the same skillet, melt butter. Add mushrooms and cook for 5–6 minutes until golden and tender. Add onion and cook until soft, then stir in garlic and cook for 1 minute until fragrant.
Make the cream sauce: Pour in heavy cream and milk. Let it simmer gently for 3–4 minutes. Season with Italian seasoning, salt, and pepper.
Add the cheese: Stir in mozzarella and parmesan until melted into a smooth, velvety sauce.
Bring it all together: Return steak and spaghetti to the skillet. Toss everything gently until well coated in the creamy mushroom sauce.
Garnish and serve: Finish with fresh parsley and a sprinkle of red pepper flakes for a touch of heat. Serve immediately and enjoy!
💬 Why It Works:
The juicy steak brings rich, savory depth while the mushrooms add an earthy balance. The mozzarella cream sauce melts into every strand of spaghetti, creating a silky, cheesy finish that ties it all together. It’s hearty, elegant, and pure comfort in every bite. 😍🍝🔥












Leave a Reply