Sliced top sirloin steaks with mushrooms and egg noodles is the perfect easy dinner to pull together. It's a quick skillet meal made with whole sirloin steaks and garlic butter mushrooms served over a bed of fluffy egg noodles.
You're going to love this recipe for steak and noodles! It's a quick stovetop dinner ready in about 30 minutes. Sirloin steaks are pan-seared, topped with buttery mushrooms, and served over buttered egg noodles. It's simple comfort food!
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Steak and Egg Noodles
I picked up a few sirloins and a big box of mushrooms at Sprouts yesterday. There was a bag of wide egg noodles on my kitchen table, so I pulled it all together for this dinner.
Seared sirloin cooks fast, and mushrooms cooked in garlic butter with soft egg noodles make this a quick and easy meal.
While we usually have steak and potatoes, egg noodles are a nice change. They're lighter, quicker to cook, and just as filling.
This dish is so simple, you'll wonder why you haven't made it sooner.
What is Top Sirloin Steak?
Sirloin steak comes from the back of the cow, just behind the short loin. It's leaner than ribeye but still has enough marbling to stay juicy with a rich beefy taste.
Top sirloin is a favorite of mine because I can find a grass-fed version at my local store. It cooks quickly on the stovetop and grills beautifully too.
You don't have to stick with top sirloin for this recipe. Bottom sirloin, NY strip steak, T-bone, top round, ribeye, or even tenderloin (filet mignon) will work just as well.
You can also use sirloin tips, which come from the ends and trimmings of the sirloin. They're less expensive, which is a bonus this year. Hopefully prices ease up soon.
This dish is quick to make, doesn't create a lot of cleanup, and has everything my family loves: steak, mushrooms, and egg noodles.
Egg Noodles
Egg noodles are made with flour and eggs, rolled thin, and cut into wide ribbons. They come from German and Hungarian cooking and show up in classics like beef stroganoff, chicken paprikash, chicken noodle soup, noodle kugel, and Swedish meatballs.
Unlike Italian macaroni, which is made from wheat and water, egg noodles are softer, yellow in color, and ribbon-shaped.
In my kitchen, egg noodles are always a hit with my kids. Their mild taste makes them easy to love, and a quick toss with butter and salt turns them into pure comfort food.
You can pick up egg noodles in the kosher section of the grocery store or near the pasta. They are available in thin, (the kind you find in chicken soup), medium, and wide widths, which is what I'm using in this recipe.
For an organic version, pick them up at Whole Foods under the 365 label.
Tips for Perfectly Cooked Mushrooms
Mushrooms can be tricky. An 8-ounce box looks like plenty, but they shrink a lot once the moisture cooks out. For four people, plan on at least a pound.
For this recipe, I used a 10-ounce box of sliced mushrooms. If you're cooking in a 12-inch cast-iron skillet, you can go up to a full pound without crowding the pan. Spread them out in the pan so they have room to brown instead of steam.
- Use the right pan: A heavy-bottomed skillet, cast iron or stainless steel, holds heat well and browns mushrooms evenly.
- Don't overcrowd: Too many mushrooms in the pan trap steam and make them soft and rubbery.
- Give them space: Keep mushrooms in a single layer so moisture can evaporate. Cook in batches if needed.
- Be patient: Let mushrooms sit undisturbed for a few minutes to develop a rich brown sear before tossing.
- Salt at the end: Season near the end of cooking. Adding salt too early draws out water and slows browning.
Variations
- Steak: Top sirloin is my go-to, but NY strip steak, ribeye, tenderloin, or even well-marbled prime or grass-fed chuck steak will work for all budgets.
- Gluten-Free: For a gluten free egg noodle, try Jovial tagliatelle. It's very good even if you're not gluten free! Made with brown rice and eggs, the product is organic and produced in a gluten free facility.
- Dairy-Free : Use olive oil in place of butter.
- Low-Carb Option: Skip the egg noodles and serve the steak and mushrooms over zucchini noodles or cauliflower rice for a low-carb version.
- Yolk-Free Egg Noodles: Some brands sell yolk-free egg noodles, made with egg whites instead of whole eggs. Yolk-free egg noodles are usually stocked in the pasta aisle right alongside regular egg noodles.
Ingredients
Serves 4
- Wide egg noodles
- Unsalted butter
- Top sirloin steak or sirloin tips
- Olive oil
- White button mushrooms, ends trimmed and thinly sliced
- Fresh garlic cloves, roughly chopped, or a teaspoon garlic powder
- Fresh parsley, chopped
- Salt and freshly ground black pepper
Overview
- Remove the cold steak from the fridge and let it come to room temperature for about 30 minutes before cooking.
- Boil noodles and toss with butter to prevent sticking.
- Sear steak while noodles cook; let it rest. Get the pan hot before cooking the steaks so you get a good sear.
- Cook mushrooms in the same pan as the steak, scraping up browned bits. (Need more tips? See my Sautéed White Button Mushrooms recipe.)
- Slice steak and warm it briefly with mushrooms.
- Assemble and serve noodles on a platter, steak on top, mushrooms and juices over everything.
Step-By-Step Instructions
Bring a large pot of salted water to a rapid boil over high heat. Add noodles and stir. Cook according to package directions, stirring frequently.
- Fine egg noodles: Cook for 5-6 minutes.
- Medium egg noodles: Cook for 4-7 minutes.
- Wide egg noodles: Cook for 7-9 minutes.
Drain in a colander, toss with 2 tablespoons butter, season with salt, and mix in chopped parsley. Place in a big bowl and cover with a dinner plate to keep warm.
While the noodles cook, prepare the steak. Pat steak dry with paper towels and season generously with salt and pepper.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook for about 3 minutes per side for a 1-inch thick steak for medium rare.
Use an instant-read meat thermometer to check the internal temperature: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, and 145-150°F (63-66°C) for medium-well.
Remove steak from the pan and let rest while you cook the mushrooms.
Lower heat to medium. Add 2 tablespoons butter to the same skillet and scrape up the brown bits with a wooden spoon. Add mushrooms and garlic. Cook 5-6 minutes until the mushrooms release their juices, then firm up and turn golden brown.
While mushrooms cook, slice steak against the grain. Push mushrooms to one side of the pan and return steak to the other side briefly to warm through.
Place noodles on a platter. Arrange sliced steak on top and spoon over the mushrooms and any juices. Garnish with parsley, add extra salt and pepper if needed, and serve hot.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to keep the noodles from drying out.
Do Not Freeze.
Serving Suggestions
The beauty of this dish is that it cooks quickly on the stovetop. If you want to add another side, pull together a green salad with tomatoes and red onion. Or try one of our vegetable recipes.
You can also steam or boil carrots, broccoli, or another colorful vegetable while everything cooks - or add some steamed shrimp for extra protein.
Here are some simple veggies that can cook while the steak is cooking:
Summary
This recipe for Top Sirloin Steak with Mushrooms and Egg Noodles is a simple stovetop meal that comes together fast. Cooking steaks in a hot skillet gives you a good sear, while mushrooms and garlic pick up all those browned bits for rich flavor. Everything gets piled over buttered noodles for an easy, old-fashioned dinner.
Add a sprinkle of fresh herbs at the end for a bright finish. Serve with steamed vegetables or a salad on the side for a balanced meal that's always a classic.
More Easy Meat Recipes For Dinner Tonight
Looking for more ideas? These recipes are simple, tasty, and super-quick for easy dinners.
- Cast Iron Porterhouse Steak
- Pan-Seared Chuck Steak
- Seared Baby Lamb Chops
- Marinated Top Round Stir Fry with Onions and Peppers
- Marinated Skirt Steak
- Reverse Sear NY Strip Steak
For more easy beef recipes, see my Easy Steak Recipes for Dinner.
FAQ
Egg noodles are pasta made with wheat flour and eggs, which give them a rich flavor, yellow color, and soft, tender texture. They come in different shapes, often wide flat ribbons, and are used in dishes like chicken noodle soup, casseroles, and stir-fries. The eggs make them softer than regular pasta.
You can swap egg noodles with fettuccine, tagliatelle, or linguine for a similar texture. For gluten-free, try brown rice pasta; for keto, use zucchini noodles or Miracle Noodles.
You can cook the noodles and sear the steak in advance. Make sure to add some oil or butter to the noodles before storing so they don't clump together. Store them separately in the fridge and quickly reheat in the skillet with the mushrooms before serving.
White button mushrooms are most common. For deeper flavor, use cremini or baby bellas, or shiitakes.
Don't overcook it. Sirloin cooks fast, about 3 minutes per side over medium-high heat is usually enough. After cooking, let the meat rest for about 5 minutes before slicing. This helps the juices redistribute so the steak stays tender and flavorful.
Picanha is a cut of beef from the top of the sirloin, also known as the sirloin cap or rump cap. It's a favorite in Brazil, where it's often grilled with the fat cap left on. The fat keeps the meat juicy and adds extra flavor as it cooks. In the U.S., you may see it labeled as Top Sirloin Cap or Coulotte.
Yes. Top sirloin steaks are flavorful, lean, and cook quickly, making them a great choice for pan-searing, grilling, or broiling. They have enough marbling to stay juicy but are less fatty (and often less expensive) than ribeye or strip steak. When cooked to medium-rare or medium and sliced against the grain, they're tender and delicious.
Sirloin Steak with Mushrooms and Egg Noodles Recipe
Ingredients
FOR THE NOODLES
- 12 oz. wide egg noodles
- 1 teaspoon salt for pasta water
- 5 tablespoons unsalted butter divided (add more if needed)
- ⅓ cup chopped curly parsley
FOR THE STEAK AND MUSHROOMS
- 1 ½ pounds top sirloin steak
- salt and freshly ground pepper for seasoning
- 1 tablespoon olive oil optional, helps keep butter from browning
- 4 tablespoons unsalted butter, divided
- 1 pound white button mushrooms ends trimmed and thinly sliced
- 4 garlic cloves minced
Instructions
- Remove the steaks from the fridge 30 minutes before cooking.
- Bring a large pot of salted water to a rapid boil over high heat. Add noodles and stir. Cook according to package directions, stirring frequently.
- Drain in a colander, toss with 2 tablespoons of butter, season with salt, and mix in chopped parsley. Place in a big bowl and cover with a dinner plate to keep warm.
- While the noodles cook, prepare the steak. Pat steak dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook for about 3 minutes per side for a 1-inch thick steak for medium rare.
- Remove steak from the pan and let rest while you cook the mushrooms.
- Lower heat to medium. Add 2 tablespoons butter to the same skillet and scrape up the brown bits with a wooden spoon. Add mushrooms and garlic. Cook 5-6 minutes until the mushrooms release their juices, then firm up and turn golden brown.
- While mushrooms cook, slice steak against the grain. Push mushrooms to one side of the pan and return steak to the other side briefly to warm up.
- Place noodles on a platter. Arrange sliced steak on top and spoon over the mushrooms and any juices. Garnish with parsley, add extra salt and pepper if needed, and serve hot.
Notes
- Gluten-Free: For a gluten free egg noodle, try Jovial tagliatelle. It's very good even if you're not gluten free! Made with brown rice and eggs, the product is organic and produced in a gluten free facility.
- Dairy-Free : Use olive oil in place of butter.
- Low-Carb Option: Skip the egg noodles and serve the steak and mushrooms over zucchini noodles or cauliflower rice for a low-carb version.
Jonathan says
Love this. My son has been eating it since Monday, every day! Many thanks.