Mushroom Steak Marsala

Mushroom steak marsala

Peggy Trowbridge Filippone/, Inc.

  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Rest: 30 mins
  • Servings: 2 servings

Sirloin steaks take the place of veal in this classic Italian-style Marsala dish. It is further beefed up with the addition of hearty mushrooms to the delicious sauce. If you want to splurge, substitute strip steaks for the sirloin.

Aside from the requisite Marsala wine, the key to this recipe is using a thick cut of steak. It should be seared to no more than medium-rare doneness to maintain a tender and succulent texture. Dry Marsala is used here because it adds more depth of flavor to stand up to the beef. Sweet Marsala is often used for veal or chicken versions of this dish because the protein is more delicate.

Serve steak Marsala with freshly-cooked noodles, buttered rice, or crusty bread to soak up all of the delicious sauce.


  • For the Steaks:
  • 2 (8 to 10-ounce) sirloin steaks (1 1/2-inch-thick)
  • 2 teaspoons olive oil
  • 1 tablespoon kosher salt (approximately)
  • 1 teaspoon black pepper (freshly ground, approximately)
  • 1/4 cup all-purpose flour (for dredging)
  • 2 tablespoons butter
  • For the Sauce:
  • 8 ounces cremini mushrooms (brushed clean and sliced thick)
  • 2 tablespoons onion (finely minced)
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/2 cup dry Marsala wine
  • 1/2 cup beef broth (strong)
  • 2 tablespoons butter (at room temperature)

Steps to Make It

Cook the Steaks

  1. Gather the ingredients.

  2. Rub the steaks with olive oil and season generously with salt and pepper. Let rest at room temperature for 30 minutes.

  3. Dredge the seasoned steaks in flour, shaking off any excess. Reserve 1 tablespoon of the flour for later use.

  4. Heat a large, deep, heavy skillet over medium-high heat. When hot, add 2 tablespoons of butter and swirl to coat the pan. Sear the steaks to medium-rare doneness, or until nicely browned on both sides, turning only once.

  5. Remove the steaks to a platter and keep warm by tenting with foil.

Make the Sauce and Plate

  1. Gather the sauce ingredients.

  2. Add the mushrooms and onions to the pan drippings left from the steak. Sprinkle with kosher salt. Stir fry until lightly golden and mushrooms release their liquid. Remove the mushrooms with a slotted spoon and set aside.

  3. Whisk the reserved 1 tablespoon of flour into the drippings and cook for 1 minute, stirring constantly. Whisk in the Marsala wine and cook for 1 minute until thickened.

  4. Add the beef broth to the pan and bring to a boil. Use a spatula to scrape up any browned bits (fond) into the sauce. Continue to cook, reducing the liquid by half until thickened.

  5. Whisk in the remaining 2 tablespoons of butter. Taste and adjust the salt and pepper if necessary.

  6. Return the cooked mushrooms to the sauce, stirring to combine and reheat.

  7. Return the steaks to the pan, turning to coat. Cook an additional 1 to 2 minutes to re-warm the meat.

  8. Divide mushroom Marsala sauce evenly over the steaks and serve.

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