Steak Marsala (Carrabba’s Copycat)

two pieces of copycat Carrabba’s Steak Marsala next to mashed potatoes and green beans on a white plate

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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.

Prep Time2

Cook Time23

Total Time25

Course: Beef, Dinner, Entree, Main Course, Steak

Cuisine: American, Italian

Servings:

Calories: 499kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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