Steak Marsala with Mushroom Sauce (Easy Skillet Recipe)
Updated Sep 18, 2025, Published Dec 26, 2023
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This is the best Steak Marsala Recipe with tender, juicy steaks nestled in a buttery mushroom marsala sauce. This classic Italian-inspired dish is truly a mouthwatering delight! Even better, it’s ready in just 25 minutes, so it’s an easy dish for weeknights, but spectacular enough for a special occasion.
You will also love this steak pizzaiola!
Quick Look at Steak Marsala
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 2-4 people
- Dietary Info: Protein-rich
- Method: Stovetop
- Technique: Pan searing and sauteing
- Flavor & Texture: Tender, pan-seared steak smothered in a rich, silky Marsala mushroom sauce.
Why you’ll love this easy steak dish!
If you love a creamy mushroom sauce and a perfectly seared steak, then this Steak Marsala Recipe is for you! It cooks up in just one skillet on the stove top in less than 30 minutes.
It makes the perfect steak dish to serve for Valentine’s Day, date night at home, or any special occasion.
Love steak? You will also love our roasted beef tenderloin, skillet tri-tip steak, and T-bone steak on the stove.
Made With Amore,
“Absolutely delicious! Definitely making this one again!”
– Laura
Table of Contents
Simple Ingredients
This Italian-style marsala dish comes together with fresh ingredients and a few pantry staples.
- Steak: I recommend ribeye or New York strip steaks. These cuts are traditionally used in this dish, juicy and flavorful, and they work perfectly to pan-sear. You can also use other cuts of beef like sirloin, tenderloin, or flank steak. Ribeye or New York strip steaks
- Mushrooms: I prefer to use brown, cremini mushrooms for their slightly bolder flavor. Button mushrooms also work, and you can even swap them for other varieties like shiitake, portobello, or oyster mushrooms.
- Marsala wine: Use dry marsala wine for a savory and tangy flavor, enhancing the richness of the sauce. It’s also used to make this homemade cannoli recipe.
- Heavy cream and butter: Add creaminess and rich flavors to the marsala sauce for steak.
- Aromatics and herbs: I prefer using shallots, with their light onion flavor, cooked with garlic to add depth to the sauce. Fresh thyme is preferred to give some herbal notes to the sauce, but you can use dried thyme in a pinch.
See the recipe card for quantities and printable recipe.
Substitutions and Variations
- Marsala Wine: If you don’t have Marsala wine, you can substitute it with dry white wine, such as sherry, Madeira, or even a red wine like a sweet port or a dessert wine. You can also use Holland House Cooking Wine. Keep in mind that the flavor profile may change slightly with these substitutions.
- Skip the Mushrooms: If you don’t like mushrooms, you can leave them out for a creamy marsala sauce without mushrooms.
- Swap the Meat: You can also use breaded chicken cutlets, veal cutlets, pork tenderloin, or pork chops.
- Marsala Meatballs: You can make homemade meatballs using a mixture of ground meat (beef, pork, or a combination) and then simmer them in a Marsala sauce, which gives the meatballs a unique flavor. For a leaner version, try these turkey meatballs instead.
- Lightened Up: You can swap the heavy cream for half and half if you want a slightly less rich sauce.
How to Make Steak Marsala
We make this steak marsala in two easy parts. First, we sear the steak, then make the delicious sauce, and lastly, we combine both to create the best steak and mushroom marsala recipe!
To get started, remove your steaks from the refrigerator about 30 minutes in advance, and preheat the oven to 400°F or 200°C.
- Season the steaks on both sides generously with salt and black pepper.
- Sear the steaks in an oven-safe skillet over high heat with olive oil. Cook for about 2-3 minutes on each side to get a nice sear. Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare. Adjust cooking time based on your desired level of doneness. Remove the skillet from the oven and transfer the steaks to a plate. Tent them with aluminum foil and allow them to rest.
- Add additional olive oil and the butter to the same skillet you used for the steaks. Cook the shallots over medium heat until translucent. Stir in the minced garlic and thyme, and cook for another minute.
- Add the sliced mushrooms and cook for about 5 minutes, or until they are browned. Sprinkle the mushrooms with flour and stir to coat.
- Pour in the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Add the beef or chicken broth and simmer for about 5 minutes until the sauce thickens. Reduce the heat to low and stir in the heavy cream.
- Cook the sauce over low heat for 5-7 minutes until the sauce thickens, stirring occasionally. Season the sauce with salt and black pepper to taste.
- Slice the rested steaks against the grain into thick slices. Serve the Marsala mushroom sauce on top and garnish with fresh thyme or chopped parsley.
This dish pairs wonderfully with creamy polenta, homemade mashed potatoes, or a side of green vegetables.
My Pro Tips
Recipe Tips
- Season Generously: Don’t be shy with the seasoning. Season your steaks with salt and black pepper before cooking to enhance their flavor.
- Use a Hot Pan for Searing: To achieve a flavorful crust on your steaks, make sure the pan is hot before adding the meat.
- Don’t Overcook the Steaks: Overcooking can make the steaks tough and dry. Use a meat thermometer to check the internal temperature and cook to your desired level of doneness.
- Let It Rest: After cooking, allow the steaks to rest for a few minutes before slicing. This helps the juices redistribute, keeping the meat juicy.
- Slice Against the Grain: Cut against the grain for a more tender bite when slicing the steaks.
- Storing: Transfer the cooled steak marsala and mushrooms to an airtight container. Enjoy within 3-4 days when stored properly in the refrigerator.
For more fall recipes, check out our cozy fall dinner ideas!
Steak Marsala Recipe FAQs
Sirloin, ribeye, New York strip, or tenderloin steaks all work beautifully for Steak Marsala. These cuts are naturally tender and have just the right amount of marbling to stay juicy and flavorful when pan-seared. For an extra-special touch for special occasions, go with filet mignon — its buttery texture and melt-in-your-mouth quality make this dish feel extra special.
Yes, you can prepare the Marsala mushroom sauce in advance and reheat it when you’re ready to serve. Store it in an airtight container in the refrigerator and gently reheat it on the stovetop, adding a bit of broth or cream if it thickens too much.
Yes, you can use sweet marsala instead of dry, but it will slightly change the flavor of the dish. Sweet marsala adds richer, deeper caramel notes and a bit more sweetness to the sauce, which some people love. If you prefer a more balanced, savory flavor, dry Marsala is the traditional choice.
Sure! The best substitute is to use a dry white wine cooking wine that’s alcohol free. It will give the sauce a similar effect to using white wine.
Add the steak and marsala sauce to a skillet and heat over low heat until heated through. The sauce may thicken after storing, but you can add some broth or extra cream to thin it out. Cook just until heated through.
Serving Suggestions
A classic pairing for steak marsala is polenta or garlic mashed potatoes, and a simple vegetable side like these roasted green beans.
For a special occasion, start the meal with some stuffed mushrooms or this king crab salad. Make these duchess potatoes on the side, and my Italian flan recipe for dessert.
More Best Steak Recipes
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Best Steak Marsala Recipe with Mushrooms
Equipment
Ingredients
Steak:
- 2 boneless ribeye, filet mignon, or New York strip steaks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Marsala Mushroom Sauce:
- 2 cups cremini or button mushrooms, thinly sliced
- ½ cup Marsala wine
- 1 cup beef or chicken broth
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh Parsley, chopped, for garnish
Instructions
Prep and Sear the Steaks:
- Take the steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature—season steaks on both sides generously with salt and black pepper. Preheat your oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a heavy, oven-safe skillet over high heat. Once the oil is hot, add the steaks to the hot skillet. Cook for about 2-3 minutes on each side to get a nice sear.
- Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare. Adjust cooking time based on your desired level of doneness- 55C/130F for medium rare and 57C/135F for medium.
- Remove the skillet from the oven and transfer the steaks to a plate. Tent them with aluminum foil to rest.
Make the Marsala Mushroom Sauce:
- Add olive oil and butter in the same skillet you used for the steaks. Heat over medium-heat. Add the chopped shallot and cook until it becomes translucent.
- Stir in the minced garlic and thyme, and cook for another minute.
- Add the sliced mushrooms and cook for about 5 minutes, or until they are browned. Sprinkle the mushrooms with flour and stir to coat.
- Pour in the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom of the skillet.
- Add the beef or chicken broth and simmer for about 5 minutes until the sauce thickens. Reduce the heat to low and stir in the heavy cream. Simmer for 5-7 minutes until the sauce thickens further. Stir occasionally.
- Season the sauce with salt and black pepper to taste.
Serve:
- Slice the rested steaks against the grain into thick slices.
- Place steak on a plate and spoon the Marsala mushroom sauce. Garnish with additional fresh thyme or chopped parsley if desired.
- Enjoy your homemade Steak Marsala with Mushroom Sauce! This dish pairs wonderfully with polenta, mashed potatoes, or a side of green vegetables.
Notes
- Don’t hold back on salt and freshly ground black pepper. A well-seasoned steak is the foundation of great flavor.
- Get your pan nice and hot before adding the steak. This creates a beautiful golden-brown crust and locks in the juices.
- For the juiciest results, cook the steak to your preferred doneness using a meat thermometer. Overcooking can make it dry and tough.
- Once cooked, let the steaks rest for 5 minutes before slicing. This helps the juices settle back into the meat instead of running out.
- For tender bites every time, cut the steak across the grain rather than with it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and easy.
Yay! So happy you loved this delicious recipe :).
This recipe was amazing! So easy and delicious! Not a big fan of thyme and rosemary so Elena said I could substitute with basil and oregano which is exactly what I did and it still tasted great!
Happy you loved the substitutions!
Absolutely delicious! Definitely making this one again!
Yay! It is a yummy and flavorful dish.
Delicious. The whole family enjoyed.
Yay! Happy to hear that!