Creamy Steak Pasta (with Cream of Mushroom Soup)

Make this Creamy Mushroom and Steak Pasta for a comforting, weeknight pasta dish your entire family will enjoy! 

We’ve been stuck inside with snowy weather and extreme cold and making a LOT of comfort food lately! I had a small amount of sirloin steak left in the fridge, and my husband said he would LOVE some comforting pasta. That’s how this Creamy Mushroom and Steak Pasta was born.

This steak pasta recipe is a riff on traditional stroganoff, but it is MUCH easier! This is an easy weeknight dinner recipe made entirely on the stovetop and uses the canned creamy soup as a shortcut for the sauce. I love the rich combination of tender mushrooms, steak and the creamy sauce.

An added bonus? The creamy mushroom pasta sauce is ready in just about the time it takes to cook your pasta.

While your pasta boils, you will work on creating the quick, yummy steak and mushroom sauce by first quickly sauteing the steak! Then, you’ll allow the steak to rest for a few minutes while you use the same pan (don’t wash it) to sauté fresh mushrooms and onions.

For the sauce, you’ll use a combination of Campbell’s Cream of Mushroom with Roasted Garlic soup, sour cream and beef broth. This recipe proves that you can use cream of mushroom soup for more than green bean casserole!

(PS- I use canned Cream of Mushroom soup for these delicious Cream of Mushroom Pork Chops, too!)

Having condensed soups in your pantry is a smart move for easy home cooking! These soups are made to make your skillet and crock pot creations delicious, creamy and melt easily for a rich sauce. 

I love using creamy canned soups in dishes like this creamy steak pasta and in soups, pot pies, pot roasts, and shepherd’s pie.

(Have leftover mushrooms? Check out my other mushroom recipes)!

Recipe Substitutions and Additions:

This steak and mushroom pasta recipe are super versatile and there are plenty of ingredient substitutions you can make! I think it’s always best to use what you have on hand. Here are a few ideas:

• Add extra veggies: If you have extra vegetables you’d like to use, dice them and sauté along with the onions and mushrooms!
• Add baby spinach: Add baby spinach in the last two minutes of cooking.
• Substitute chicken: Make creamy chicken pasta by substituting diced chicken breast for the steak, and chicken broth or chicken stock for the beef broth.
• Other mushrooms: Substitute portobello mushrooms, baby Bella mushrooms or cremini mushrooms for the white button mushrooms.
• Sour cream: Substitute heavy cream for the sour cream.
• Extra umami: A dash of soy sauce or Worcestershire sauce to the sauce.
• Substitute white wine: Dry white wine can be substituted for the beef stock.
• Garlic: Instead of garlic powder, feel free to add 1-2 cloves garlic along with the fresh onions.
• Beef: I used cubed sirloin steak. Feel free to use sliced flank steak or skirt steak.
• Fresh herbs: Garnish with fresh rosemary or fresh parsley for added color.
• Extra umami: Add a dash of soy sauce or Worcestershire sauce to the sauce.
• Substitute white wine: Dry white wine can be substituted for the beef stock.

Other Recipe Tips for Steak Pasta

If you’re unable to find Cream of Mushroom with Roasted Garlic, Campbell’s Cream of Mushroom is delicious as well! Just add a teaspoon of garlic powder to the sauce.

If the sauce is too thick, add a bit of the starchy pasta water to loosen it up. Or use beef broth.

Serving Suggestions

I think this creamy steak pasta is wonderful with a side salad and garlic toast!

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave. You may need to add a splash of liquid (water or beef broth) to help the pasta sauce loosen up.

I hope that you enjoy this steak and mushroom pasta recipe! If you make it, be sure to let me know how it went in the comments below.

Need another idea for cooking steak indoors? I love this Steak Fajita Pasta from WhenIsDinner!