Steak Marsala (Carrabba’s Copycat)
This copycat Carrabba’s Steak Marsala is a version of sirloin steak marsala that tastes just like the restaurant favorite. With tender steak smothered in a sautéed mushroom and Marsala wine sauce, it’s an easy way to bring restaurant style home.
There’s something extra special about a perfectly cooked steak smothered in savory mushrooms.
That might be why I love Carrabba’s Steak Marsala so much.
The grilled steak is tender and juicy while the mushrooms are flavor bombs loaded with the rich Marsala sauce.
It’s a combination that just hits all the right notes.
This copycat Carrabba’s Steak Marsala brings all those flavors right to your own kitchen so you can enjoy a fancy feeling meal at home for less than the cost of a meal out.
It’s perfect for a date night home, Sunday dinner, entertaining, or special occasions but it’s easy enough for a regular weeknight.
Serve your steak with mashed potatoes, roasted vegetables, pasta to soak up all that delicious sauce and dinner is done.
Ingredients
To make this you’ll need:
- Steaks– While you can use any cut of steak you like, I highly recommend sirloin for the best quality. Use 6 ounce steaks.
- Seasoning– Garlic powder, salt, and pepper
- Butter and Extra Virgin Olive Oil– You want to use the combination to sear the steaks. The butter adds richness, while the oil has a high smoke point so you can heat the skillet nice and hot for searing without burning it.
- Mushrooms– Sliced cremini mushrooms with the stems removed. You could substitute sliced white mushrooms or baby bella if that’s what you can find.
- Shallots– Peeled and diced.
- Marsala wine
- Beef stock– Use good quality beef stock.
- Dijon mustard
How to Make
Making this copycat Carrabba’s Steak Marsala is pretty straightforward.
Set the steaks out 30 minutes prior to cooking them so they can come to room temperature and season them with the garlic, salt, and pepper.
Heat the oil and butter to a large cast iron skillet set over medium high heat.
Once the butter is melted, add the steaks to the hot skillet and sear them for 5 minutes undisturbed.
After 5 minutes, flip the steaks over and cook them for 5 more minutes without touching them.
Transfer the steaks to a waiting plate, cover with foil, and set them aside.
Turn the heat down to medium and add the mushrooms and shallots to the same skillet you cooked the steak in.
Cook them for 5 minutes, stirring occasionally.
Then stir in the wine, working all the brown bits off the bottom of the skillet.
Turn the heat down to medium low and let the wine simmer for 2 minutes.
Stir in the broth and dijon mustard.
Bring the mixture to a simmer and cook until the sauce reduces by half, about 5 minutes.
Plate the steaks, spoon the sauce overtop and serve immediately.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
For the best results, reheat the steak gently in a skillet over low to medium-low heat with the sauce.
Add a small splash of broth or wine if the sauce has thickened too much.
Tips and Trick
- I recommend sirloin steaks for the most authentic copycat experience, but you can use another cut if preferred.
- Don’t touch the steak while it’s cooking. Moving it while it cooks prevents the steak from getting that delicious golden brown sear.
- Depending on the thickness of your steaks and your desired doneness, you may need to adjust the cook time a bit. The 5 minute per side sear time should give your steak a medium doneness.
Sides to Serve with Steak Marsala
Copycat Carrabba’s Steak Marsala is a delicious dupe of the restaurant favorite you can put together at home in under half an hour.
Make it and enjoy!
Looking for suggestions on what to serve with steak marsala?
Try these sides:
- Cream Braised Brussels Sprouts
- Creamy Roasted Garlic Mashed Potatoes
- Steakhouse Style Creamed Spinach
- Crispy Roasted Parmesan Potatoes
- Cheesy Garlic Roasted Asparagus
- Smoked Loaded Twice Baked Potatoes
- Grandma’s Canned Green Bean Recipe
- Crispy Asian Glazed Brussels Sprouts
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Steak Marsala (Carrabba’s Copycat)
Ingredients
- 2 6 oz sirloin steaks
- 1 tsp garlic powder
- salt & pepper to taste
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 8 oz crimini mushrooms (stems removed) sliced
- 2 shallots peeled & finely diced
- 1/2 cup marsala wine
- 3/4 cup beef stock good quality recommended
- 1 tsp Dijon mustard
Instructions
- Set the steaks out 30 minutes prior to cooking to allow them to come to room temperature. Season them with the garlic, salt, and pepper.2 6 oz sirloin steaks, 1 tsp garlic powder, salt & pepper
- Add the oil and butter to a large cast iron skillet set over medium high heat. Once melted add the steaks and sear for 5 minutes, undisturbed. Flip them over and continue cooking for 5 more minutes, again without touching them.1 tbsp extra virgin olive oil, 1 tbsp butter
- Transfer the steaks to a waiting plate, cover with foil, and set aside.
- Reduce the heat to medium and add the mushrooms and shallots to the skillet. Cook for 5 minutes, stirring occasionally. Stir in the wine, then reduce the heat to medium low and let simmer for 2 minutes.8 oz crimini mushrooms (stems removed), 2 shallots, 1/2 cup marsala wine
- Add the broth and mustard, stirring until evenly incorporated. Bring the mixture to a simmer and cook until the sauce reduces by half, about 5 minutes.3/4 cup beef stock, 1 tsp Dijon mustard
- Plate the steaks, spoon the sauce overtop, serve immediately, and enjoy!
Notes
- I recommend sirloin steaks for the most authentic copycat experience, but you can use another cut if preferred.
- Don't touch the steak while it's cooking. Moving it while it cooks prevents the steak from getting that delicious golden brown sear.
- Depending on the thickness of your steaks and your desired doneness, you may need to adjust the cook time a bit. The 5 minute per side sear time should give your steak a medium doneness.
Nutrition
recipe adapted from Cooking With Curls
