There’s something incredibly comforting about a big plate of creamy beef pasta after a long day.
The tender beef, rich sauce, and golden mushrooms all come together like a warm hug on a plate.
This recipe has become one of my go-tos when I want something cozy but still impressive enough to serve guests.
And yes, that luscious white wine cream sauce? Totally lick-the-plate good.
Why You’ll Love This Recipe
Comfort food with a gourmet twist – It feels like something you’d get at a fancy bistro, but you made it at home.
Rich, creamy sauce – The white wine cream sauce is velvety smooth and full of depth.
Tender, flavorful beef – Marinated and seared just right, each bite is juicy and delicious.
Impresses every time – Whether it’s for guests or just dinner for two, it always gets rave reviews.
Flexible protein options – You can easily swap the beef for pork or chicken and it still turns out amazing.
What You’ll Need (Ingredient Highlights)
Sirloin or fillet steak – Thinly sliced across the grain for maximum tenderness.
Onion, garlic, and mushrooms – The savory flavor trio that builds the base of the dish.
Cornstarch – Helps tenderize the meat and slightly thicken the sauce.
White wine – Adds a beautiful depth and aroma.
Heavy cream – For that creamy, rich finish (you can sub milk for a lighter version).
Beef broth & butter – The base of the sauce that pulls everything together.
Pro Tips Before You Start
Slice your beef thinly across the grain so it stays tender.
Don’t skip the cornstarch—it helps create that melt-in-your-mouth texture.
Use a dry white wine you’d drink. Avoid overly sweet varieties.
Let the sauce simmer until thick enough to coat a spoon. That’s when it’s ready!
How to Make Creamy Beef Pasta
Step 1: Prep the beef
Slice the steak into thin strips across the grain.
Place in a bowl and season lightly with salt, pepper, and balsamic vinegar. Mix to coat.
Step 2: Coat and tenderize
Add the cornstarch and dredge the beef slices evenly.
Then mix in a few tablespoons of cold water using your hands—it helps everything combine better.
Step 3: Sauté the aromatics
In a pan with a touch of olive oil, cook the sliced onion over low heat until translucent.
Add the garlic and mushrooms. Sauté until soft and fragrant.
Step 4: Cook the beef
Increase the heat and add the beef strips.
Stir quickly to brown the meat evenly—just until it’s sealed, not fully cooked through.
Step 5: Remove and reserve
Use a slotted spoon to transfer everything (beef, onion, mushrooms) to a bowl.
Leave the flavorful juices in the pan.
Step 6: Build the sauce
Add butter to the same pan.
Once melted, stir in flour and cook for 2 minutes until it turns a light brown and forms a roux.
Step 7: Deglaze and simmer
Slowly pour in the beef broth and white wine.
Stir in brown sugar and bring to a gentle boil.
Let simmer until reduced slightly.
Step 8: Finish the cream sauce
Lower the heat and add the heavy cream.
Stir in lemon juice and continue simmering until the sauce thickens (about 5 minutes).
Step 9: Combine everything
Return the cooked beef mixture to the pan.
Stir gently until warmed through and coated with the sauce.
Step 10: Garnish and serve
If needed, thicken the sauce more with a cornstarch slurry.
Season again to taste. Garnish with parsley and serve hot!
What to Serve It With
This creamy beef is perfect over pasta like fettuccine, linguine, or even penne.
It also pairs beautifully with buttery mashed potatoes, rice, or crusty bread to soak up the sauce.
Variations / Substitutions
Swap beef with chicken or pork if that’s what you have on hand.
Use red wine for a deeper, richer flavor.
Add some spinach or peas at the end for a pop of green.
Sub milk for cream for a lighter version (but reduce it more for thickness).
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm gently on the stove with a splash of broth or milk to loosen the sauce.
Freezing is not recommended due to the cream-based sauce.
FAQs
Can I make this ahead of time?
Yes! You can prep the beef and sauce ahead. Just reheat everything gently before serving.
Can I skip the wine?
You can! Replace it with extra broth and a splash of lemon juice for acidity.
What’s the best pasta to pair with this?
I love wide noodles like pappardelle or fettuccine. But even spaghetti or rice works well!
Can I use store-bought beef strips?
Absolutely, just make sure they’re thin and tender for best results.
What can I do if my sauce is too thin?
Mix a little cornstarch with cold water and stir it in slowly while simmering.
Can I make it spicy?
Yes, add a pinch of red pepper flakes or a dash of hot sauce to the sauce!
Can I add vegetables?
Definitely! Try sautéed bell peppers, spinach, or zucchini for a veggie boost.
Final Thoughts
This creamy beef pasta is pure comfort in a bowl. It’s rich but balanced, indulgent but easy enough for a weeknight.
Every bite is layered with flavor, and you can easily make it your own. Whether it’s a cozy dinner or a date-night meal, it never disappoints.
Creamy Beef Pasta
Ingredients
Method
- Slice beef into thin strips across the grain.
- Mix beef with salt, pepper, and balsamic vinegar.
- Add cornstarch, then 2 tbsp cold water. Mix by hand.
- In olive oil, sauté onion until translucent.
- Add garlic and mushrooms, cook until soft.
- Increase heat and add beef. Cook briefly to sear.
- Remove beef mixture with slotted spoon, reserve pan juices.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-beef-pasta/
Notes
- For extra richness, add a splash of Worcestershire or Dijon mustard.
- Don’t overcook the beef—sear just until browned to keep it tender.
- This dish reheats well; store leftovers in an airtight container in the fridge.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.