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Creamy Mushroom Steak Pasta



  • 6oz fettuccine or linguine

  • 2 tbsp unsalted butter

  • 1/2 tbsp olive oil 

  • 10 oz mushrooms , sliced 

  • Chopped veggies of your choice

    • peppers​

    • onion

    • spinach

  • Diced or cubed steak

  • 2-3 tbl Chicago Steak Seasoning 

  • 2-3 tbl Espresso Dry Rub

  • 2 garlic cloves, finely chopped

  • 1/2 cup white wine 

  • 1/2 cup chicken broth/stock, low sodium (or veg)

  • 3/4 cup of heavy cream 

  • 1/3 cup parmesan, finely grated 


1. Dice your steaks into slivers or cubes, massage the 

Chicago Steak Seasoning into the meat

2. Melt butter and heat oil in a large skillet over high heat.

3. Add in the chopped steak and sprinkle a a dash of Chicago Steak Seasoning into the skillet, this adds a light smoked garlic flavor to

your meat and veggies.  


4. Add mushrooms and other veggies and let cook, stirring regularly. When they start to sweat, add a pinch of Espresso Dry Rub to

create hints of sweet and savory flavors.

5. Cook pasta in salted water on medium-hight heat for 8-10 min (start this process mid mushroom cook). Just before draining, scoop

out 1 cup cooking water, then drain.


6. When the steak and veggies are golden (about 4 - 5 minutes), add raw garlic and cook until garlic is golden brown.


7. Add in your wine, stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated.


8. Add broth, cream and parmesan. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.


9. Transfer pasta into sauce and steak mixture, toss for 1 - 2 minutes until sauce thickens and coats the pasta. If sauce gets too thick

add a splash of the reserved pasta cooking water.


10. Garnish with parsley and serve immediately with extra parmesan.

11. Enjoy this meal with a nice glass of Pinto Noir!

Creamy mushroom steak pasta. Chicago steak seasoning, espresso dry rub
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