Steak Marsala
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This Steak Marsala features tender, pan-seared steak topped with a rich mushroom sauce made with Marsala wine, garlic, herbs, and cream. Ready in about 25 minutes, this skillet recipe brings the classic flavors of beef Marsala to the table with a flavorful mushroom sauce.
You will also love this Steak Pizzaiola!
Quick Look: Steak Marsala
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Dietary Info: High-protein
- Method: Stovetop + oven
- Technique: Season and sear the steaks, finish them in the oven, then use the same skillet to sauté the mushrooms and aromatics, deglaze with Marsala wine, simmer the sauce, and serve
- Flavor/Texture: Juicy, tender, savory, creamy, rich
A Skillet Favorite
I love this Steak Marsala because it brings together a beautifully seared steak and a rich mushroom sauce in one skillet. The Marsala wine gives the sauce its signature depth, while the mushrooms, garlic, herbs, and cream add layers of savory flavor. It’s a recipe I love making when I want a steak dinner that feels special but comes together without a lot of fuss.
It makes the perfect steak dish to serve for Valentine’s Day, date night, or any special occasion.
You will also love my Roasted Beef Tenderloin, Skillet Tri-Tip Steak, and T-bone Steak.
Made With Amore,
“Absolutely delicious! Definitely making this one again!”
– Laura
Table of Contents
Simple Ingredients
The key ingredients come together to create the savory flavor of this steak Marsala, from the pan-seared beef to the creamy mushroom sauce.
- Steak: Choose ribeye, filet mignon, or New York strip for a tender result.
- Mushrooms: Cremini or button mushrooms add earthy flavor and a meaty texture.
- Marsala Wine: Dry Marsala gives the sauce its signature nutty flavor.
- Heavy Cream And Butter: Create a rich, velvety finish.
- Shallot, Garlic And Thyme: Build the aromatic base and complement the mushrooms and Marsala.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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.
- 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 Beef Marsala
This Steak Marsala comes together by searing the steak, building the mushroom Marsala sauce in the same skillet, and finishing the dish with the rested steak. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- To get started, remove your steaks from the refrigerator about 30 minutes in advance, and preheat the oven to 400°F. 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 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.
Steak Marsala Recipe FAQs
Dry Marsala is the best choice for a savory Steak Marsala sauce. Sweet Marsala can also be used, but it will give the sauce a slightly sweeter flavor.
Yes. You can use an alcohol-free wine or another suitable wine substitute, although the flavor will not be exactly the same as a traditional Marsala sauce.
The most reliable way to determine doneness is with an instant-read thermometer. Cooking time can vary depending on the thickness of the steaks and your preferred level of doneness.
Ribeye, filet mignon, and New York strip are excellent choices because they are tender and well suited to pan-searing. Sirloin can also be used.
Store leftover steak and mushroom sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently in a skillet over low heat, adding a splash of broth or cream if needed. Reheat the steak just until warmed through to help prevent it from becoming tough.
Serving Suggestions
I love serving steak marsala with dishes that can soak up the creamy mushroom sauce, such as Creamy Polenta, Homemade Mashed Potatoes, or Crispy Roasted Potatoes. Add Roasted Green Beans or a fresh Shaved Brussels Sprouts Salad for a lighter contrast.
My Pro Tips
Recipe Tips
- Get the pan hot before searing to develop a flavorful browned crust on the steak.
- Use an instant-read thermometer to check the steak rather than relying only on cooking time, especially when using steaks of different thicknesses.
- Let the steaks rest before slicing so they retain more of their juices.
- Brown the mushrooms well before adding the liquid to develop deeper flavor in the sauce.
- Scrape up the browned bits when adding the Marsala because they add extra flavor to the finished sauce.
More 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
- Get the pan hot before searing to develop a flavorful browned crust on the steak.
- Use an instant-read thermometer to check the steak rather than relying only on cooking time, especially when using steaks of different thicknesses.
- Let the steaks rest before slicing so they retain more of their juices.
- Brown the mushrooms well before adding the liquid to develop deeper flavor in the sauce.
- Scrape up the browned bits when adding the Marsala because they add extra flavor to the finished sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so delicious! Pretty simple prep and the the sauce was so good! Served with mashed potatoes!Thank you!
Yes! Mashed potatoes is the perfect pairing with this! Happy you loved the recipe.
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!