Crispy Fried Steak with Creamy Mushroom Pasta (For Two)

Affordable, comforting, and perfect for sharing — this small-batch dinner feels fancy without the fuss.

Cooking for one or two can sometimes feel daunting—or even a little uninspiring. One tip I always remind myself of: if you’re going to cook, make just a bit extra so you have a delicious lunch or a second meal ready for a busy day. I don’t always plan my meals in detail, but I usually have a general idea of what I’m craving. I also keep an eye on local grocery specials and take stock of what’s in my pantry and freezer.

Variety matters to me, so while I often share what’s in my bowl or on my plate, know that I always enjoy my main meal with a fresh, green salad. It’s an easy way to sneak in more vegetables and balance out richer dishes.

Steak is definitely a luxury for me, and something I truly savor—but I’ve found a way to enjoy it affordably, especially when my grandsons are visiting. This super crunchy fried steak served over creamy mushroom linguini is a personal favorite. I first made it with beautiful thin cuts of beef and my go-to Favuzzi linguini for two, then remade it for the boys the next day using their favorite: rigatoni.

The beauty of using thin steak for frying is that it’s cost-effective, cooks quickly, and stretches easily to feed a crowd. It holds up well even after cooking, making it a delicious leftover to top salads or add a satisfying crunch to creamy dishes like this pasta.

Want to bulk it up or feed more people? This recipe is easy to double or triple, and you can add even more veggies to the sauce—think broccoli, leeks, zucchini, or sweet bell peppers.

And one final note—something I rarely skip when breading anything: season every component. The breadcrumbs, the flour, the egg mix—it all deserves flavor. That’s the secret to really memorable fried steak.

Why You’ll Love This Recipe

• Gourmet comfort food: Crispy fried steak and velvety mushroom pasta bring restaurant-quality flavor to your own kitchen.

• Budget-friendly: Uses pantry staples and inexpensive cuts of steak to create something truly special.

• Perfectly portioned for two: Whether it’s date night, a cozy dinner with a friend, or just treating yourself, this recipe delivers.

• Easy to scale up: Hosting a group? Double or triple the ingredients with ease and impress your guests without breaking the bank.

• Weeknight-worthy: Quick prep and simple steps mean this dish comes together faster than you'd think.

Ingredients

For the Fried Steak:

• 2 very thin cuts of steak

Bread Mixture:

• 1/2 cup Panko bread crumbs (Always try to have this in your pantry—it elevates all breading mixtures)

• 1/2 cup plain or Italian bread crumbs

• 1/4 cup unbleached flour

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp smoked, sweet, or plain paprika

Egg Mixture:

• 3 eggs

• 1/4 cup milk

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp smoked, sweet, or plain paprika

For the Mushroom Pasta:

• 4 to 5 ounces (115 to 140 grams) dry linguini pasta

• 3 cups sliced mushrooms of your choice

• 1/2 cup diced onion

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp marjoram

• 1 tsp paprika

• 1/2 tsp onion powder

• 1/4 cup vermouth, white wine, or water

• 1/2 cup 15% or 35% cooking cream

• 2 tbsp lemon juice

• 1 tbsp fresh shallots, parsley, or other herbs

Instructions

Fried Steak

1. Prepare the breading station:
   In one shallow bowl, whisk together the eggs, milk, salt, pepper, and paprika. In a second bowl, mix the Panko, breadcrumbs, flour, salt, pepper, and paprika.

2. Pat steaks dry:
   Use paper towels to blot the steaks dry—this helps the coating stick and crisp up nicely.

3. Bread the steaks:
   Dip each steak into the egg mixture, then press into the breadcrumb mixture. For extra crunch, repeat the process (egg → crumbs again).

4. Let it rest:
   Place breaded steaks on a plate and rest for 5–10 minutes to help the coating adhere.

5. Heat your oil:
   In a heavy skillet (cast iron is ideal), heat 1/4 inch of neutral oil (grapeseed, avocado, or olive oil) over medium to medium-high heat. A breadcrumb should sizzle instantly when dropped in.

6. Fry the steaks:
   Gently lay the steaks into the hot oil. Fry for 2–3 minutes per side until golden brown and crisp. Work in batches if needed.

7. Drain and rest:
   Transfer to a paper towel-lined plate or a wire rack. Keep warm in a low oven while making the pasta.

Mushroom Pasta

1. Cook the pasta:
   Boil linguini in salted water until al dente. Reserve 1/2 cup of pasta water before draining.

2. Sauté mushrooms and onions:
   In the same skillet used for the steak, add 2 tbsp olive oil (plus leftover flavorful oil from frying). Sauté onions for 2–3 minutes. Add mushrooms, salt, pepper, marjoram, paprika, and onion powder. Cook for 6–8 minutes until mushrooms are golden and tender.

3. Deglaze the pan:
   Pour in vermouth, wine, or water. Stir to lift any flavorful bits from the pan and simmer 2–3 minutes.

4. Add cream:
   Lower the heat. Stir in cream and simmer for 3–4 minutes until slightly thickened. Add reserved pasta water if needed to loosen.

5. Toss with pasta:
   Add the drained pasta and toss gently to coat in the sauce. Let it heat through for a minute or two.

6. Finish and garnish:
   Stir in lemon juice to brighten the dish. Serve with a sprinkle of fresh herbs and your crispy steak on the side.

Serving Tip

Plate the pasta in shallow bowls with the golden fried steak perched on top or alongside. Finish with cracked black pepper and a few herb leaves. Serve with a glass of crisp white wine or sparkling water with lemon.

Make‑Ahead & Storage

• Cook the steak ahead, store in an airtight container for up to 3 days.

• Pasta leftover? It reheats well—add a splash of cream or milk when warming.

🍽 FAQ & Serving Suggestions

• Can I use other pasta shapes?
  Answer: “Absolutely—rigatoni, penne, or fettuccine all work great.”

• Can I use a different protein?
  Add suggestions like chicken cutlets or crisp tofu.