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. I love using them 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:
- Add extra veggies: If you have extra vegetables you’d like to use, dice them and saute 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.
- 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
Other Recipe Tips:
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.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Need another idea for cooking steak indoors? I love this Steak Fajita Pasta from WhenIsDinner!
Creamy Mushroom and Steak Pasta
Ingredients
- 10 ounces pasta (cavatappi, penne or rigatoni)
- 1 pound sirloin steak, cubed to bite sized pieces
- 1 tsp vegetable oil
For the sauce:
- ½ yellow onion, diced
- 16 ounces mushrooms, sliced
- 10.5 ounces Campbell’s Cream of Mushroom with Roasted Garlic Soup
- 5 ounces beef broth
- ½ cup sour cream
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ⅛ tsp black pepper
Optional garnish:
- fresh herbs (I like green onions or parsley)
- ½ cup Parmesan cheese
Instructions
- Prepare pasta to al dente according to package instructions.
- In a large skillet, add vegetable oil and heat over medium-high heat.
- Pat the steak dry. Lightly salt and pepper the steak pieces.
- Add the steak to the hot oil and sauté for 2-3 minutes, until the pieces start to turn golden brown.
- Remove steak and allow it to rest on a paper towel lined plate while you make the sauce.
- To the skillet, add onions and mushrooms. Sauté for 3-5 minutes until caramelized and fragrant.
- Add can of soup, sour cream and spices. Stir briskly to incorporate and heat over low-medium heat until bubbling.
- Return steak to the skillet. Add cooked pasta, stir to coat.
- Serve warm, topped with parmesan cheese and a sprinkle of fresh herbs.
Notes
You can really use whatever pasta you like, but I recommend using something that is a "tube" shape to allow the sauce to fill the pasta.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 621Total Fat 31gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 14gCholesterol 138mgSodium 937mgCarbohydrates 40gFiber 5gSugar 7gProtein 45g
The nutrition for this recipe is calculated by an app and may be incorrect.
I love how easy this recipe was. So delicious. Us being as a mushroom lovers we all loved it. Will make this again for sure.
This was a super comforting meal we all loved! I also love any excuse to use cavatappi, such a fun shape!
Love using soups like this for quick weeknight dinners. This was delicious and my family loved it!
you had me at steak and mushrooms, my favorite combo!
This mushroom and steak pasta was a winner at our house! Thanks for the tasty but easy recipe!