Steak Marsala

Steak Marsala is a delicious pan-fried steak with a rich and creamy mushroom sauce. It’s great for Father’s Day, Valentine’s Day, or special occasion dinner.

steak marsala with sauce on a white platter.

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Marsala Steak

This steak marsala recipe is actually a combination of steak Diane and steak Marsala. I had planned to make steak Diane but found I didn’t have the right alcohol for Diane. So, I used Marsala instead of brandy which most steak Diane recipes require. This Marsala recipe is the happy accident that resulted!

To make either steak recipe, you quickly sear the steak in butter before adding shallots. For steak Marsala, you then create a rich, creamy sauce made with Marsala wine and finished with Dijon mustard. Marsala sauce is a classic Italian sauce that is rich, luxurious, creamy, bursting with savory mushrooms, and infused with pungent shallots and fresh parsley. 

Why This Is the Steak Marsala Recipe You Should Try

If you already love Chicken Marsala, don’t just limit Marsala sauce to chicken. It’s great on steak too! This recipe gives you a wonderful mushroom marsala sauce for steak. Steak Marsala is loaded with complex flavors and textures.

Marsala sauce is one of those things that will make you sit back and say aah! as your tastebuds savor the moment. Steak Marsala with a buttery mushroom Marsala sauce will be a show-stopper for your next dinner party. This steak Marsala recipe is easy enough for busy weeknights but dressed up enough for entertaining! 

Easy Steak Marsala Recipe Ingredients

  • Steak
  • Shallots
  • White mushroom caps 
  • Dry Marsala
  • Dijon mustard
  • Worcestershire sauce
  • Heavy cream
  • Unsalted butter
  • Salt
  • Parsley leaves 
steak marsala ingredients on a tray.

What Is the Best Steak to Use

You want a tender cut of meat for this easy steak marsala recipe, such as filet mignon (aka tenderloin), sirloin, or ribeye. Sirloin steak is an option but it isn’t as tender as the others. Check out this guide to 17 types of steak.

How to Choose the Right Marsala for This Recipe

Marsala is a wine fortified with brandy. It is produced in Marsala, Sicily, and gets its unique flavor from grapes that are only grown there. Marsala can be either dry or sweet. For more info, read this comprehensive article on Marsala wine.

Dry Marsala is deep in color with an unmistakable flavor. Dry Marsala is used in this steak Marsala recipe because thick, juicy steaks stand up nicely to a robust dry Marsala sauce.

How to Make Steak Marsala

This is an easy steak Marsala recipe. Here are the steps in brief:

  1. Season a steak with salt and black pepper and let it rest for about 20 minutes.
  2. Melt butter or olive oil in a skillet over medium-high heat.
  3. Place the steak in the skillet. Sear and cook it to your preferred doneness. Medium rare is recommended.
  4. While the steak is cooking, add the shallots and cook until translucent.
cooked steak in a skillet.
  1. Remove the steak and keep warm.
  2. Cook the mushrooms until soft. 
cooked mushroom slices in a skillet.
  1. Add the Marsala and ignite.
  2. After burnout, add the mustard, cream, butter, and Worcestershire sauce. Stir or whisk to combine.
steak marsala sauce in a skillet.
  1. Serve the mushroom marsala sauce over the steak and garnish with fresh parsley or fresh thyme.
slices of steak marsala with sauce on a platter.

Recipe Notes

  • This recipe will give you a medium-rare steak. However, note that the thickness of the steaks determines the cooking time, not the weight. 
  • It’s a good idea to pull your steaks when they are a little under your desired doneness; they will continue to cook while resting.
  • Be careful not to overcook the sauce by letting it reduce for too long.

Skillet Cooking Steak Guide

  1. Thaw steaks in the refrigerator overnight.
  2. One hour prior to cooking place on a platter at room temperature. This allows the meat to cook more evenly.
  3. Preheat a cast iron skillet, griddle pan, or skillet to medium-high. Season steaks liberally and place in skillet. Follow the cooking times below.
  4. Remove steaks from heat when they are 5 to 10 degrees from your ideal done temperature. The residual heat will cause the temperature of your steak to rise while resting. Remove the steaks from the pan and allow them to rest for 5 to 10 minutes.

This guide is courtesy of Omaha Steaks:

Thickness1/2″3/4″1″1 1/4″1 1/2″1 3/4″2″
120°- 130°F
First Side
After Turning
Medium Rare
First Side
After Turning
First Side
After Turning

Recipe Variations

  • Chicken Marsala: This marsala sauce goes perfectly with chicken breasts. However, if you use chicken, be sure to cook it thoroughly. 
  • Veal Marsala or Pork Marsala: This mushroom Marsala sauce for steak recipe also shines over veal or pork cutlets.
  • Marsala: Sweet Marsala is often used for chicken, veal, or pork versions of this dish because the protein is more delicate than that of beef.
  • Mushrooms: You can use any variety of mushrooms in this recipe! Try a combination of mushrooms for layers of different flavors. 
  • Leeks: If you like a slightly sweeter onion flavor? Substitute leeks for the shallots.
  • Cheese: If you must have cheese, finish your sauce with a generous sprinkling of freshly grated parmesan, asiago, or pecorino. 
  • Wine: If you don’t have Marsala wine but you happen to have Madeira, it can be substituted for Marsala. While Madeira won’t taste exactly the same, it will taste similar.

What to Serve With Steak Marsala

  • Be sure to serve this steak with something that will soak up the extra mushroom Marsala sauce. Some mashed potatoes, buttered rice, buttery noodles, crusty bread, or buttery dinner rolls would be great sides.
  • Marsala sauce is also great to generously smother and cover pasta of your choice or pillowy gnocchi.
  • You can also transform baked potatoes by bathing them in creamy Marsala sauce!
  • If you want a veggie side dish, roast potatoes or roasted cauliflower would be good.

How to Store Leftovers

Store: Keep leftovers in a covered container for 2 to 3 days in the refrigerator. 

Freeze: Wrap the steak in two layers of plastic wrap and foil, then place it in a plastic zip-top freezer bag. It will be good in the freezer for up to 3 months. When ready to use, thaw the steak in the refrigerator and then follow reheating directions below.

Reheat: Place the steak on a wire rack over a rimmed baking sheet. Cook in a 250-degree Fahrenheit oven for about 20 to 30 minutes or until the internal temperature reaches 100 to 110°F.

overhead view of steak marsala and sauce on a white platter.

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steak marsala with sauce on a white platter.

Steak Marsala

Love chicken Marsala? You can prepare steak Marsala in the same way. 
5 from 3 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Steak Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 739kcal


  • 12 ounces beef filet or other steaks of your choice
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter divided use
  • 1 tablespoon minced shallots
  • 1 cup sliced white mushroom caps
  • 1/4 cup dry Marsala
  • 2 teaspoons Dijon mustard
  • 1/4 cup heavy cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon minced parsley leaves


  • Pat the steaks dry with paper towels and season with salt. Allow them to rest at room temperature for 15 to 20 minutes.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the steaks and cook for 2 minutes on the first side. Turn and cook for about 30 seconds on the second side.
  • Add the shallots and cook for approximately 30 seconds.
  • Remove the steaks from the pan and place them on a plate. Cover the steaks with another plate so they stay warm.
  • Add the sliced mushrooms to the skillet and cook until soft.
  • Tilt the skillet toward you and add the Marsala. Tilt the pan away from you and ignite the Marsala with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.)
  • When the flame has burned out, add the mustard, cream, Worcestershire sauce, and the remaining butter. Stir to combine.
  • Serve the sauce over the steaks and garnish with minced parsley leaves.


Calories: 739kcal | Carbohydrates: 8g | Protein: 33g | Fat: 59g | Saturated Fat: 29g | Cholesterol: 189mg | Sodium: 798mg | Potassium: 767mg | Fiber: 0g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 1.8mg | Calcium: 38mg | Iron: 4.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Katelyn Ribbe

    Made this with my parents a few days ago with filet mignon and it was one of the best things I’ve ever eaten!

  2. Craig

    Really nice sauce! One of those things that makes you sit back and savor the moment. Looking forward to trying it with veal (or pork) cutlets.

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