Description

Indulge in this decadent Garlic Butter Steak with Cheesy Linguine Delight, featuring tender bite-sized steak cubes seared to perfection in garlic-infused butter, served atop creamy, luscious linguine pasta tossed in a rich blend of cream, cream cheese, and a trio of melted cheeses. This comforting dish offers a perfect balance of savory steak flavors with irresistibly cheesy pasta, ideal for a special dinner that’s both satisfying and elegant.

Ingredients

Scale

Steak and Seasoning

1 pound Steak (sirloin or ribeye) – Choose sirloin for leaner bites or ribeye for richer flavor
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Olive oil
4 tablespoons Salted butter
4 cloves Fresh garlic, minced
2 tablespoons Fresh parsley, chopped

Pasta and Cheese Sauce

8 ounces Linguine pasta
1 cup Heavy cream
4 ounces Cream cheese
1 cup Shredded cheddar cheese
1 cup Shredded mozzarella cheese
1/2 cup Grated Parmesan cheese

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Instructions

Preparation: Cut the chosen steak into bite-sized cubes. Season the steak cubes with salt and black pepper, then let them rest at room temperature for about 15 minutes to enhance flavor absorption.
Cook Pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve ½ cup of the starchy pasta water before draining the pasta.
Sear Steak: Heat a large skillet over medium-high heat and add olive oil. Sear the steak cubes for 2-3 minutes on each side until they develop a brown crust and are cooked to your preference.
Make Garlic Butter: In the same skillet, reduce heat to medium and add salted butter. Once melted, add the minced garlic and chopped parsley, cooking until fragrant, about 1-2 minutes. Return the seared steak cubes to the skillet and toss to coat them evenly in the garlic butter, then remove from heat.
Prepare Cheese Sauce: In a separate saucepan over low heat, combine the heavy cream and cream cheese, stirring until smooth and creamy. Gradually add shredded cheddar, mozzarella, and Parmesan cheeses, stirring continuously until fully melted and the sauce is creamy.
Toss Pasta: Add the drained linguine to the cheese sauce, tossing well to coat all the noodles evenly. Adjust the sauce consistency by adding reserved pasta water a little at a time, if needed.
Serve: Plate the cheesy linguine and top with the garlic butter steak cubes. Garnish with extra chopped parsley for a fresh touch and serve while warm.

Notes

Choose sirloin steak for a leaner option or ribeye steak for more marbled, flavorful bites.
Allow steak to rest at room temperature before cooking to ensure even cooking.
Reserve pasta water to adjust sauce consistency for a perfectly creamy finish.
Feel free to substitute cheeses or vary quantities depending on your preferred cheesiness level.
Leftovers keep well refrigerated for up to 2 days and reheat nicely in a skillet.