Steak Marsala Recipe with Mushroom Sauce

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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.

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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.

sliced steak on a plate with mushroom sauce over the top on top of a polenta.

Simple Ingredients

This Italian-style marsala dish comes together with fresh ingredients and a few pantry staples.

ingredient shot for recipe.
  • 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

How to make best Steak Marsala recipe step-by-step: salt and pepper the steak on both sides.

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.

How to make best Steak Marsala recipe step-by-step: sear the steak in hot pan on both sides.

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. 

How to make best Steak Marsala recipe step-by-step: steak seared on both sides.

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

How to make best Steak Marsala recipe step-by-step: making mushroom sauce in pan.

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.

How to make best Steak Marsala recipe step-by-step: adding flour to cooked mushrooms to make roux.

Add the sliced mushrooms and cook for about 5 minutes, or until they are browned. Sprinkle the mushrooms with flour and stir to coat. 

How to make best Steak Marsala recipe step-by-step: adding marsala wine and broth to the cooked mushrooms.

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.

How to make best Steak Marsala recipe step-by-step: letting the sauce simmer in the pan to thicken.

Simmer for  5-7 minutes until the sauce thickens further. Stir occasionally. 
Season the sauce with salt and black pepper to taste.

How to make best Steak Marsala recipe step-by-step: thickened mushroom sauce.

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.

How to make best Steak Marsala recipe step-by-step: adding the steaks back to the pan with the mushroom sauce.

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.
sliced steak on a plate with mushroom sauce over the top on top of a polenta. Fork and knife next to plate with green salad on the side.

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.
plate of steak marsala (lots of creamy mushroom sauce over steak) with homemade polenta and green arugula salad.

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.

plate of steak marsala (lots of creamy mushroom sauce over steak) with homemade polenta and green arugula salad. fork with a piece of steak on it.

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.
plate of steak marsala (lots of creamy mushroom sauce over steak) with homemade polenta and green arugula salad. fork with a piece of steak on it.

FAQs

What type of steak is best for Steak Marsala?

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.

Can I use a different type of wine if I don’t have Marsala wine?

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.

Can I make the Marsala sauce in advance?

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.

What is Marsala Sauce?

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.

Looking for other recipes? Try these:

What to Serve with Steak Marsala

These are my favorite dishes to serve with steak marsala:

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Best Steak Marsala Recipe (with Mushrooms)

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5 from 3 reviews

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: 24 servings 1x

Ingredients

Units Scale

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: 

Heavy Skillet 

Instructions

  1. 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).
  2. 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. 
  3. 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. 
  4. 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:

  1. 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.
  2. Stir in the minced garlic and thyme, and cook for another minute.
  3. Add the sliced mushrooms and cook for about 5 minutes, or until they are browned. Sprinkle the mushrooms with flour and stir to coat. 
  4. Pour in the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom of the skillet.
  5. 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. 
  6. Season the sauce with salt and black pepper to taste.

Serve:

  1. Slice the rested steaks against the grain into thick slices.
  2. 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.

  • Author: Elena
  • Prep Time: 5 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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6 Comments

  1. 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!