The Mushroom Steak Stuff Recipe -
The Mushroom Steak Stuff Recipe
  • READY IN 1 hr

The Mushroom Steak Stuff

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"The Mushroom Steak Stuff is what my family has come to call it. In all actuality, it's sirloin strips and an awesome feta-mushroom cream sauce with pasta. A wonderful Italian meal!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel-lined plate and set aside. Bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain.
  3. Meanwhile, melt the butter in a large skillet over medium heat. Add the sirloin strips, and cook until no longer pink, about 6 minutes. Remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. Cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. Pour in the red wine and Marsala wine, and bring to a simmer over medium-high heat. Add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. The feta helps thicken the cream. The cream sauce is not a gravy, so it will not thicken like gravy. Once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese.
  4. Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2010

My picky son said this steak is great, something he NEVER says about a new dish. The only thing I changed was that I added 1/4 cup chopped scallions. This is definitely going on the regular rotation.

Most Helpful Critical Review
Jul 28, 2008

I tried this recipe after buying all the ingredients it called for. It wasn't difficult to make, but after reading it I thought it sounded fantastic. I was not impressed. I followed the recipe exactly, so not sure what happened...I thought it didn't have enough sauce for one thing...I might try it again though -my husband and youngest daughter both liked it. (Might just be personal taste? I love feta cheese but am not used to feta and steak...)


21 Ratings

Dec 21, 2009

So I have never reviewed anything before but just had to on this one! I was a little worried about this dish since we are not big mushroom people but it turned out awesome!!! Will definitely make it again and again! We did do a couple things different: 1. Expensive cuts like sirloin not necessary- we used cube steak because that was what we had in the freezer. Turned out great! 2. We cut the steak into bit size piece vs the thin slices. Made it nice to cook and easier to eat. We also cooked the meat in the bacon fat and added a tbsp of butter at the end for flavor. 3. We chopped the mushrooms in a food processor. Made then into tiny pieces which is easier for non-mushroom lovers to eat. Had to add a little extra wine to the mix to cook. 4. Used penne pasta because it was smaller. The rigatoni at the store was huge. A couple changes we will make next time: 1. Worcestershire sauce when cooking the meat. Just for a little extra flavor. 2. Add steamed broccoli to the oven mix for a veggie component.

Mar 20, 2009

I made this with brown rice last night because I didn't have the pasta and I had to use up some steaks and mushrooms. I'm SO glad I did, my husband and I loved it and we're still talking about it. Followed the recipe for the mushroom stuff to a t, it was great with rice. I put green onions over the top of everything.

Mar 18, 2011

I would've given this 3 stars, but I think the few modifications I made contributed to the not-so-great results. I made it as written, except substitued fat free half-n-half for the cream (just what I had on hand), powdered ginger for fresh, and too much mustard (accidentally). I also used proscuitto for the bacon, which was a plus. Unfortunately, the sauce would not properly combine. The butter was floating on top, even after simmering for the full time, and even after it baked in the oven. It was way too mustardy (my fault) and just seemed to have too many strong flavors for one dish. I think it could have been better if I made it exactly as written, but still not a keeper for me. It was fun to try, though!

Dec 08, 2009

The recipe was perfect ! I didn't have any Marsala wine so substituted a sweet white wine that I had on hand, dried ginger and half and half. I also just added the bacon and heated through since I didn't want to waste the energy to heat up the oven for such a short cooking time. My husband doesn't care for feta but he ate this and loved it! Will be making this recipe a staple in my recipe box!! Thanks!!

Sep 10, 2008

This is an excellent recipe! It was quick, easy and delicious. It seemed a bit salty, but that was okay because I love salt. My husband is the one who mentioned that. It was very rich and very filling. The next time I make it, though, I won't pair it with the pasta. I think it would be paired better with a baked potato, but is just my opinion.

Jul 31, 2008

The was DELICIOUS! I wondered a little at the combinations of ginger, mustard, cream, red wine, and feta, but it tastes wonderful. My husband said it was the best pasta he's ever had. And don't skip the bacon on adds the perfect finishing touch.


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  • Calories
  • 1331 kcal
  • 67%
  • Carbohydrates
  • 87.5 g
  • 28%
  • Cholesterol
  • 283 mg
  • 94%
  • Fat
  • 81.8 g
  • 126%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 61.1 g
  • 122%
  • Sodium
  • 1267 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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