Description
This Garlic Butter Steak Cheesy Linguine is a decadent, restaurant-quality meal that combines tender steak bites with a rich, creamy four-cheese sauce. It’s a comforting and impressive dish perfect for any occasion.
Ingredients
Scale
- 1.5 lbs ribeye or sirloin steak, cut into bite-sized cubes
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon fresh thyme (optional, or substitute with parsley for garnish)
- 12 oz linguine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup shredded fontina cheese
- ¼ cup grated Romano cheese
- Salt and pepper, to taste
- ¼ teaspoon nutmeg (optional, but adds depth)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Allow the steak to rest at room temperature for 20-30 minutes before cooking. Generously salt the pasta water.
- Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, pat the steak cubes dry. Season them with salt and pepper. Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat. Add steak cubes to the hot skillet, ensuring not to overcrowd the pan. Sear until browned on all sides and cooked to your desired doneness. Remove steak from the skillet and set aside.
- Reduce heat to medium. Add 3 tablespoons of butter to the skillet. Once the butter is melted, add the minced garlic and cook for about 1 minute until fragrant.
- Add heavy cream, Parmesan, mozzarella, fontina, and Romano cheeses to the skillet. Stir until the cheeses are melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt, pepper, and nutmeg (if using). Add the drained linguine to the skillet with the cheese sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Return the seared steak bites to the skillet and toss gently with the cheesy linguine. Garnish with chopped parsley and serve immediately.
Notes
- For best results, use freshly grated cheese.
- Do not overcrowd the skillet when searing steak to ensure a good crust.
- Reserve pasta water to adjust the consistency of the cheese sauce if needed.
- Finish the pasta in the sauce for optimal flavor integration.
- The balance of steak and cheese is key to this cheesy garlic butter steak recipe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared and Sauce-Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 850
- Sugar: approx. 3g
- Sodium: approx. 900mg
- Fat: approx. 55g
- Saturated Fat: approx. 30g
- Unsaturated Fat: approx. 25g
- Trans Fat: approx. 1g
- Carbohydrates: approx. 60g
- Fiber: approx. 3g
- Protein: approx. 45g
- Cholesterol: approx. 200mg