Name: Sirloin Steak with Marsala Mushroom Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 cup chicken broth; ½ ounce dried porcini mushrooms; 3 tablespoons olive oil; 12 ounces cremini mushrooms, sliced thin; Salt and pepper, to taste; 4 (6-ounce) sirloin steaks; 1 shallot, minced; 1 tablespoon flour; 3 garlic cloves, minced; 1 teaspoon fresh rosemary, minced; ¾ cup + 1 tablespoon sweet Marsala wine; 4 tablespoons butter, chilled and cubed; 1 tablespoon fresh parsley, chopped; 2 teaspoons lemon juice

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This Sirloin Steak with Marsala Mushroom Sauce brings the steakhouse experience right into my kitchen. Juicy, seared sirloin steaks meet a savory, velvety Marsala mushroom sauce that’s rich with umami from porcini and cremini mushrooms. It’s my go-to when I want to treat myself or impress guests without spending hours in the kitchen. Elegant, flavorful, and ready in just over half an hour, this is a dinner worth savoring.

Why You’ll Love This Recipe

I love this recipe because it balances bold flavor with simple preparation. The sweet depth of Marsala wine mixed with earthy mushrooms and aromatic herbs turns a basic steak dinner into something luxurious. Even better, it’s fast—just 35 minutes from start to finish. Whether I’m cooking for a dinner party or just want a cozy night in, this dish always delivers restaurant-quality results without the restaurant bill.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup chicken broth
½ ounce dried porcini mushrooms
3 tablespoons olive oil
12 ounces cremini mushrooms, sliced thin
Salt and pepper, to taste
4 (6-ounce) sirloin steaks
1 shallot, minced
1 tablespoon flour
3 garlic cloves, minced
1 teaspoon fresh rosemary, minced
¾ cup + 1 tablespoon sweet Marsala wine
4 tablespoons butter, chilled and cubed
1 tablespoon fresh parsley, chopped
2 teaspoons lemon juice

Directions

I start by soaking the dried porcini mushrooms in ½ cup of chicken broth, microwaving for 1 minute to steam, and letting them sit for 5 minutes. I then drain, reserve the liquid, and finely chop the mushrooms.
In a skillet over medium-high heat, I heat 1 tablespoon of olive oil and sauté the sliced cremini mushrooms with a pinch of salt and pepper. I cook them covered for 3 minutes, then uncovered for 10 more minutes until browned and all liquid is evaporated. I transfer them to a bowl and cover with foil.
I pat the steaks dry, season with salt and pepper, and heat another tablespoon of olive oil in the skillet. I sear the steaks for 3 minutes on one side, then flip and cook another 3–5 minutes, depending on doneness (I aim for 125ºF for medium-rare or 130ºF for medium). Then I rest the steaks on a cutting board under foil.
In the same skillet, I heat the final tablespoon of oil and sauté the shallots, garlic, rosemary, flour, and chopped porcini mushrooms for 1–2 minutes.
I add ¾ cup Marsala wine, the reserved mushroom broth, and ½ cup chicken broth, stirring and simmering for 5 minutes until it thickens slightly.
I reduce the heat and whisk in cold butter cubes, then stir in the browned mushrooms, parsley, lemon juice, and the remaining tablespoon of Marsala.
I slice the steak against the grain and spoon the luscious Marsala mushroom sauce over the top before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I swap sirloin with ribeye or filet mignon when I want something even more luxurious.
For a gluten-free version, I use cornstarch instead of flour to thicken the sauce.
If I’m out of Marsala, I use dry sherry or a mix of white wine and balsamic vinegar for a similar depth.
Sometimes I add a handful of baby spinach to the sauce at the end for extra greens.
I love adding a touch of cream for an even silkier finish.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat the steak gently in a skillet over low heat to keep it tender, and I warm the sauce separately until just hot. If needed, I add a splash of broth to loosen the sauce.

FAQs

What is the best cut of steak for this recipe?

I use sirloin because it balances tenderness and flavor well, but filet mignon, ribeye, or even flank steak also work beautifully with the Marsala mushroom sauce.

Can I make this without Marsala wine?

Yes, I’ve subbed in dry sherry or white wine with a splash of balsamic vinegar when I didn’t have Marsala. The flavor changes a bit but still turns out rich and delicious.

How do I make this recipe gluten-free?

I simply replace the flour with cornstarch or arrowroot powder, and I make sure my chicken broth is labeled gluten-free.

How long do leftovers last?

Leftovers stay fresh in the fridge for up to 3 days. I reheat gently to keep the sauce smooth and the steak tender.

What should I serve with this steak?

I love pairing it with mashed potatoes, roasted asparagus, or garlicky green beans. A glass of Pinot Noir or a dry Marsala wine brings the whole meal together.

Conclusion

Making Sirloin Steak with Marsala Mushroom Sauce is how I bring a gourmet touch to any meal at home. It’s a dish that never fails to impress, thanks to its juicy, seared steak and that irresistible wine-infused mushroom sauce. Whether I’m cooking for guests or just indulging myself, this recipe always delivers comfort and elegance in every bite.