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
Scale
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.
