Sirloin Steak with Mushrooms and Egg Noodles Recipe
Make an easy stovetop dinner with sirloin steak, garlic butter mushrooms, and buttery egg noodles. Ready in about 30 minutes, this simple one-skillet recipe is loaded with rich flavor.
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
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 broth or water to keep the noodles from drying out. Do Not Freeze.
Variations:
- 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.
Nutrition
Calories: 828.4kcalCarbohydrates: 65.1gProtein: 53.9gTotal Fat: 39.3gSaturated Fat: 20gCholesterol: 239.5mgSodium: 341.6mgPotassium: 1216.7mgFiber: 4.1gSugar: 3.9gNet Carbohydrates: 61g
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