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Steak Marsala Recipe with Mushroom Sauce– tender, juicy steak nestled in a buttery mushroom marsala sauce is a meal to impress!
Serve with Mashed Potatoes or Polenta and Crusty Bread.
Best Steak Marsala
Steak Marsala with creamy mushroom sauce is a well-balanced, classic Italian-inspired dish that is truly a mouthwatering delight! Serve this dish on busy weeknights with a sirloin steak, or on a special occasion like Valentine’s Day with Filet Mignon.
You will also love our Beef tenderloin recipe and T-Bone Steak.
Table of Contents
Simple Ingredients
This Italian-style marsala dish comes together with fresh ingredients and a few pantry staples.
- Ribeye or New York strip steaks
- Salt and black pepper
- Olive oil
- Garlic
- Fresh rosemary (or dried rosemary)
- Cremini or button mushrooms
- Marsala wine
- Beef or chicken broth
- Heavy cream
- Butter
- Shallot
- Fresh thyme (or dried thyme)
See the recipe card for quantities and printable recipe.
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 creak the best steak and mushroom marsala recipe!
Sear the Steaks
Prep 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).
Sear the Steaks: 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
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.
You will love this flavorful sauce! These great flavors make a meal to remember.
Substitutions
- Steak: While ribeye or New York strip steaks are typically used, you can substitute them with other cuts of beef like sirloin, tenderloin, or flank steak. You can also opt for a different protein like chicken pork, or even a plant-based option like portobello mushrooms for a vegetarian version.
- 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. Keep in mind that the flavor profile may change slightly with these substitutions. You can also use Holland House Cooking Wine.
- Mushrooms: While cremini or button mushrooms are commonly used, you can swap them for other varieties like shiitake, portobello, or oyster mushrooms. If you don’t like mushrooms, you can omit them altogether.
Variations
- Chicken Marsala:
- Chicken Marsala is a classic dish where chicken cutlets are coated in flour, pan-fried until golden brown, and then served with a Marsala wine sauce with mushrooms and aromatics.
- Veal Marsala:
- Similar to Chicken Marsala, this dish features thinly pounded veal cutlets cooked with the Marsala wine sauce. It’s a delicate and elegant variation.
- Pork Marsala:
- This variation prepares pork tenderloin or pork chops with a Marsala sauce. The sweetness of the Marsala wine complements the pork’s flavor well.
- Marsala Meatballs:
- You can make 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.
How to Store Leftovers
Transfer the cooled Steak Marsala and mushrooms to an airtight container. Enjoy within 3-4 days when stored properly in the refrigerator.
Top tips
- Choose the Right Cut of Steak: Opt for a tender cut like ribeye, New York strip, or tenderloin for the best results. These cuts are naturally juicy and flavorful. Pick a good steak to make your meal shine!
- Season Generously: Don’t be shy with the seasoning. Season your steaks with salt and black pepper before cooking to enhance their flavor.
- Sear the Steaks Properly: To achieve a flavorful crust on your steaks, make sure the pan is hot before adding the meat. Sear the steaks for a few minutes on each side to create a nice sear.
- 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 (e.g., 130°F/54°C for medium-rare).
- 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.
- Serve Hot: Steak Marsala is best served hot. Plate the steaks and spoon the mushroom Marsala sauce before serving.
FAQs
Sirloin steak, Ribeye, New York strip, or tenderloin steaks are excellent choices for Steak Marsala. If you want to feel fancy, use Filet Mignon. They are tender cuts with a good amount of marbling, making them flavorful and juicy.
While Marsala wine is traditional for this recipe, you can substitute it with a dry white wine, such as sherry or Madeira, if needed. The flavor will be slightly different, but it can still be delicious.
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.
Marsala sauce, also known as Marsala wine sauce, is made primarily from Marsala wine, a fortified wine from the region of Marsala in Sicily, Italy. It is a versatile sauce that can be used in various dishes, including the classic Chicken or Steak Marsala. In this recipe, we add mushrooms and a touch of cream.
More Recipes
Looking for other recipes? Try these:
What to Serve with Steak Marsala
These are my favorite dishes to serve with steak marsala:
Best Steak Marsala Recipe (with Mushrooms)
Steak Marsala Recipe with Mushroom Sauce– tender, juicy steak nestled in a buttery mushroom marsala sauce is a meal to impress!
- Total Time: 25 minutes
- Yield: 2–4 servings 1x
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
- 1/2 cup Marsala wine
- 1 cup beef or chicken broth
- 1/2 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
Equipment:
Instructions
- Prep 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).
- Sear the Steaks: 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.
- Prep Time: 5 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
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!