This post may contain affiliate links, please see the privacy policy for details.
Elegant yet easy to prepare, steak marsala is a satisfying dish that brings restaurant flavor to your dinner table. With tender steak, earthy mushrooms and a rich wine-based sauce, it’s a hearty meal that still feels refined. This Italian-American classic is ideal for date night, small dinner parties or just treating yourself to something special. Serve it with fluffy mashed potatoes or crusty bread to soak up every last drop of that rich, creamy mushroom sauce.
Steak marsala is a flavorful Italian-American dish made with juicy steak, tender fresh mushrooms and a savory marsala wine sauce. It’s impressive yet easy to make.
You might also like chicken thigh marsala, Italian steak, steak pizzaiola, and garlic parmesan steak tortellini.
Why You’ll Love It
Easy preparation: This recipe comes together quickly in one pan with minimal fuss.
Flexible sides: Pair with pasta, bread or your favorite vegetables.
Incredible flavor: The marsala wine and mushrooms give the sauce rich, savory depth.
Restaurant-quality results: It looks and tastes gourmet, perfect for impressing guests.
Marsala Steak Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Boneless steaks: Ribeye, sirloin or tenderloin work well for their tenderness and flavor. You could even use tender filet mignon steaks in this beef marsala recipe.
Salt and pepper: To season the steaks.
Butter or olive oil: Used to sear the steaks and sauté the mushrooms for added flavor. You can also swirl in some butter at the end for extra richness.
Fresh mushrooms: Fresh cremini mushrooms or button mushrooms add texture and umami.
Garlic: Provides bold, aromatic flavor.
Marsala wine: A fortified wine that brings sweet, rich notes to the sauce.
Worcestershire sauce: Adds depth and a subtle tang.
Fresh herbs: Parsley adds color and freshness as garnish while fresh thyme brings a herby contrast to the richness of the marsala sauce.
How to Make Beef Marsala
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the steaks: Sprinkle both sides of the steaks with salt and freshly ground black pepper.
Sear the steaks: Heat butter or oil in a skillet and sear the steaks in the hot skillet until browned on both sides, then set aside to rest. Give thicker steaks an extra minute or so.
Cook the mushrooms: Add more butter or oil to the skillet and sauté the sliced mushrooms until tender.
Add garlic and deglaze: Stir in the garlic, then pour in the marsala wine and scrape up the browned bits.
Make the sauce: Add Worcestershire sauce and thyme, letting the sauce reduce slightly.
Return steaks to pan: Place the steaks back in the skillet to warm through and absorb the flavors. Stir in more butter if liked, then serve with your preferred sides.
Substitutions and Variations
Use another protein: Swap steak for boneless chicken breasts or thighs, or make veal marsala.
Try a different wine: Madeira or dry sherry can work if marsala isn’t available.
Add cream: Stir in a splash of heavy cream for a smoother sauce.
Herb options: Fresh rosemary or oregano can replace thyme if preferred.
Serving Suggestions
Appetizer: Begin your meal with an antipasto board or air fryer crab cakes.
Side dishes: Serve your steak marsala with mushroom focaccia or crusty soda bread, garlic mashed potatoes or white rice. A side of roasted rainbow carrots would also be delicious.
Dessert: Finish with spumoni or tiramisu cheesecake.
How to Store Steak Marsala
Store: Steak marsala is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Freeze: You can freeze this dish for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Reheat gently in a skillet over a low heat to avoid overcooking the steak.
Top Tips
Let steaks rest: After searing, let the meat sit so juices stay inside.
Deglaze properly: Scrape the pan well after adding wine to pull up flavor-packed bits stuck to the pan bottom.
Taste and adjust: You may want more Worcestershire sauce or a pinch of lemon for balance.
Don’t rush the sauce: Let it reduce gently for a fuller taste, swirling in a little butter or cream at the end if you like.
Beef Marsala FAQs
Dry marsala wine is typically used in savory recipes like beef or chicken marsala, while sweet marsala is usually reserved for desserts. I’ve tried both and prefer the depth of flavor that dry marsala wine adds to this dish, but you can use either one.
Real marsala wine is preferred for the best flavor, but cooking wine can be used in a pinch.
Easy Steak Marsala Recipe
Steak Marsala
Equipment
- Skillet Large
Ingredients
- 2 steaks, boneless, such as ribeye, sirloin or tenderloin
- salt and black pepper, to taste
- 3 Tablespoons butter, or olive oil
- 1 Cup mushrooms, sliced, cremini or button mushrooms work well
- 2 Cloves garlic, minced
- ¾ Cup marsala wine
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon fresh thyme, or ½ Teaspoon dried thyme
Optional Ingredients
- 1 Tablespoon butter, to swirl in at the end
- parsley, chopped, for garnish
Instructions
- Start by seasoning both sides of the steaks with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat.
- Once the pan is hot, add the steaks and cook for 3 to 4 minutes on each side for medium-rare (or longer, depending on your preferred level of doneness).
- Once cooked, remove the steaks from the pan and set them aside to rest.
- In the same skillet, add the remaining tablespoon of olive oil or butter. Add the sliced mushrooms and sauté for 4 to 5 minutes until they soften and release their moisture.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the marsala wine, scraping the bottom of the pan with a wooden spoon to deglaze it and loosen any brown bits.
- Add the Worcestershire sauce and thyme, and stir everything together. Let the sauce simmer for 4 to 5 minutes, reducing slightly.
- Once the sauce has thickened a bit, return the steaks to the skillet and let them cook in the sauce for 2 to 3 minutes to warm through and absorb some of the flavors. If you like a richer sauce, stir in the optional butter at this point.
- Garnish the dish with chopped parsley and serve immediately with your favorite side dishes.
Notes
Deglaze properly: Scrape the pan well after adding wine to pull up flavor-packed bits stuck to the pan bottom.
Taste and adjust: You may want more Worcestershire sauce or a pinch of lemon for balance.
Don’t rush the sauce: Let it reduce gently for a fuller taste, swirling in a little butter or cream at the end if you like.
Nutrition
If you’re looking to impress without spending hours in the kitchen, this steak marsala recipe is a sure bet. The richness of the creamy marsala wine sauce complements the seared steak beautifully, and the mushrooms add a hearty earthiness. Serve it with your favorite side and you’ve got a dish that’s both comforting and elevated. It’s a perfect example of how simple ingredients can make a standout meal.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
