Creamy pasta tossed with seared steak, sautéed mushrooms, and a rich Marsala wine sauce. Elegant comfort food made easy in one skillet.

1 lb sirloin or ribeye steak, sliced thinly

12 oz fettuccine or linguine

1 tbsp olive oil

2 tbsp butter

2 cups mushrooms, sliced

3 cloves garlic, minced

¾ cup Marsala wine

1 cup beef broth

1 cup heavy cream

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

½ cup Parmesan cheese

Fresh parsley for garnish

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1. Boil pasta until al dente; reserve ½ cup water.

2. Sear seasoned steak slices 2–3 minutes per side; remove.

3. Sauté mushrooms in butter; add garlic.

4. Deglaze with Marsala wine; simmer 2–3 minutes.

5. Add beef broth, cream, and seasoning; simmer until thickened.

6. Stir in Parmesan, add steak and pasta; toss to coat.

7. Serve with parsley and extra cheese.

Use real Marsala wine for authentic flavor.

Slice steak thinly for tenderness.

Add extra cream if sauce thickens too much.