If you are craving a meal that combines indulgent, creamy pasta with tender, flavorful steak, this Garlic Butter Steak with Cheesy Four-Cheese Linguine Recipe is exactly what you need. Picture succulent cubes of seared steak bathed in rich garlic butter, served atop linguine smothered in a luscious four-cheese sauce that perfectly melts together into comfort food bliss. This dish is a celebration of bold flavors and textures, sure to impress your family or guests and become a new favorite in your rotation.
Ingredients You’ll Need
The wonderful thing about this recipe is that it comes together with simple, high-quality ingredients that are easy to find but essential to achieving that perfect balance of taste, texture, and color. Each component plays a starring role from the savory steak to the melty four-cheese blend that coats every strand of linguine beautifully.
- 1 pound steak (ribeye, sirloin, or New York strip): Choose a tender cut for juicy, flavorful bites in every mouthful.
- 2 tablespoons olive oil: Provides a hot, non-stick surface to sear the steak to golden perfection.
- 4 tablespoons butter: Adds richness and helps infuse the garlic flavor throughout the dish.
- 4 garlic cloves, minced: Garlic brings savory depth that perfectly complements both steak and pasta.
- 12 ounces linguine pasta: Its flat, ribbon-like shape holds the creamy cheese sauce beautifully.
- 1 ½ cups heavy cream: Creates the silky base for the four-cheese sauce’s luscious texture.
- ½ cup Parmesan cheese, grated: Adds salty, nutty flavor and helps thicken the sauce.
- ½ cup mozzarella cheese, shredded: Delivers the ooey-gooey melty coating that defines comfort.
- ½ cup provolone cheese, shredded: Brings a slightly smoky, mild sharpness to the cheese blend.
- ½ cup Romano cheese, grated: Offers a tangy kick that balances the creamy richness.
- ½ teaspoon salt: Enhances all the other flavors without overpowering.
- ½ teaspoon black pepper: Adds a subtle heat that wakes up the palate.
- 2 tablespoons fresh parsley, chopped: A pop of fresh color and a hint of brightness as a garnish.
How to Make Garlic Butter Steak with Cheesy Four-Cheese Linguine Recipe
Step 1: Season and Prep the Steak
Start by cutting your chosen steak into bite-sized cubes and patting them dry to ensure a beautiful sear. Season generously with salt and pepper on all sides. These simple steps build the foundation for juicy, flavorful meat that will shine when seared.
Step 2: Cook the Linguine
Boil a large pot of salted water and cook the linguine until it’s perfectly al dente, giving it just the right bite. Remember to reserve about half a cup of pasta water before draining—this starchy liquid is a secret weapon for adjusting the thickness of your cheese sauce later.
Step 3: Sear the Steak Cubes
Heat the olive oil in a skillet over high heat until shimmering. Add the steak cubes in a single layer and sear without moving them for 2 to 3 minutes per side, allowing a golden crust to form. Once beautifully browned, remove the steak and set it aside—don’t worry, the final flavor is just getting started.
Step 4: Infuse Garlic Butter
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for just about 30 seconds until fragrant but not browned. Then return the steak cubes to the pan, tossing them gently so each piece is coated in that garlicky, buttery goodness.
Step 5: Make the Four-Cheese Sauce
Pour the heavy cream into a saucepan and warm it over medium heat. Gradually stir in Parmesan, mozzarella, provolone, and Romano cheeses, stirring continuously until the sauce is smooth, creamy, and irresistible. Use some of the reserved pasta water to loosen the sauce if it feels too thick—this step ensures every strand of linguine is perfectly coated.
Step 6: Combine and Serve
Toss the drained linguine directly into the cheese sauce, making sure every noodle is covered in the luscious mixture. Plate the pasta and top it generously with the garlic butter steak cubes. Finish with a sprinkle of fresh parsley to add color and a fresh herbal note that brightens the dish.
How to Serve Garlic Butter Steak with Cheesy Four-Cheese Linguine Recipe
Garnishes
Sprinkle freshly chopped parsley over the plate for a burst of green that contrasts beautifully with the creamy pasta and golden steak. If you want an extra touch, a light dusting of grated Parmesan just before serving adds a little more cheesy punch and a lovely presentation.
Side Dishes
Given how rich and filling this Garlic Butter Steak with Cheesy Four-Cheese Linguine Recipe is, light and crisp sides work best. Consider a simple arugula salad with lemon vinaigrette or roasted seasonal vegetables to add a refreshing counterbalance to the meal.
Creative Ways to Present
For an impressive dinner, serve the linguine stacked high with the steak arranged artfully on top. Use a shallow pasta bowl to make the sauce look inviting and generous. Adding a small ramekin of extra garlic butter on the side ensures guests can add even more flavor if they desire.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the steak and linguine together so the flavors continue to mingle. To avoid drying out, you can add a splash of cream or pasta water before reheating.
Freezing
If you want to freeze this tasty dish, it’s best to separate the steak and linguine. Freeze the pasta in its cheesy sauce in a freezer-safe container, and place the steak cubes in a separate bag or container. Use within 2 months for best quality.
Reheating
Reheat leftover Garlic Butter Steak with Cheesy Four-Cheese Linguine Recipe gently on the stovetop over low heat, stirring frequently, and adding a little cream or pasta water to loosen the sauce. Avoid the microwave to keep the steak tender and the cheese sauce silky.
FAQs
Can I use a different type of pasta?
Absolutely! While linguine is ideal for holding the creamy sauce, fettuccine or spaghetti would also work wonderfully. Just make sure the pasta is cooked al dente for the best texture.
What other cheeses could I use if I don’t have all four?
If you’re missing one cheese, you can substitute with others like Gouda, Fontina, or even a bit of cream cheese to keep the sauce creamy and flavorful.
Is it possible to make this recipe gluten-free?
Definitely. Simply swap the linguine for your favorite gluten-free pasta variety. The cooking time might vary slightly, so check the package instructions.
Can I prepare parts of this recipe ahead of time?
You can dice and season the steak ahead of time, or even make the cheese sauce and refrigerate it. Just combine and reheat gently when you’re ready to serve the full dish.
What’s the best way to get a good sear on the steak cubes?
Make sure your pan is very hot before adding the steak and avoid overcrowding the pan. Patting the meat dry and using a high smoke point oil like olive oil will help achieve that perfect golden crust.
Final Thoughts
This Garlic Butter Steak with Cheesy Four-Cheese Linguine Recipe is a true crowd-pleaser that brings together the richness of gourmet flavors with the comfort of a hearty pasta dish. It’s a perfect meal for sharing with loved ones or treating yourself to an indulgent evening at home. Trust me, once you try this recipe, it will become that go-to favorite you’ll want to make again and again!
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Garlic Butter Steak with Cheesy Four-Cheese Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Garlic Butter Steak with Cheesy Linguine in Four-Cheese Sauce combines perfectly seared steak cubes with a rich and creamy cheese sauce tossed with linguine pasta. Finished with a fresh parsley garnish, this flavorful and indulgent dish is ideal for a satisfying dinner that impresses without fuss.
Ingredients
Steak and Garlic Butter
- 1 pound steak (ribeye, sirloin, or New York strip)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Pasta and Cheese Sauce
- 12 ounces linguine pasta
- 1 ½ cups heavy cream
- ½ cup Parmesan cheese, grated
- ½ cup mozzarella cheese, shredded
- ½ cup provolone cheese, shredded
- ½ cup Romano cheese, grated
Instructions
- Prepare the steak: Cut the steak into bite-sized cubes and pat them dry with paper towels. Season evenly with salt and black pepper to enhance flavor.
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the linguine and set aside.
- Sear the steak: Heat olive oil in a large skillet over high heat. Add the seasoned steak cubes and sear for 2–3 minutes on each side until they develop a golden-brown crust. Remove the steak from the skillet and set aside.
- Make garlic butter and combine: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Return the seared steak cubes to the skillet and toss to coat with the garlic butter.
- Prepare the four-cheese sauce: In a separate saucepan, heat the heavy cream over medium heat until warm. Gradually stir in the Parmesan, mozzarella, provolone, and Romano cheeses until the sauce is smooth and creamy. If the sauce becomes too thick, thin it out by adding some reserved pasta water as needed.
- Toss pasta and serve: Add the cooked linguine to the cheese sauce and toss until evenly coated. Plate the cheesy linguine and top with the garlic butter steak pieces. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- Ensure the steak cubes are patted dry to achieve a good sear and prevent steaming.
- Reserve some pasta water to adjust the cheese sauce consistency if it becomes too thick.
- Use a combination of cheeses for a rich, flavorful, and creamy sauce with depth.
- This dish is best served immediately to enjoy the creamy cheese sauce and warm steak.
- Feel free to swap linguine with other pasta shapes like fettuccine or spaghetti if desired.
