Description
A rich, savory dinner featuring garlic butter-seared steak bites and linguine tossed in a velvety four-cheese sauce. Perfect for impressing guests or elevating your weekday meals with indulgent comfort.
Ingredients
1 pound ribeye or sirloin steak, cut into bite-sized cubes
3 tablespoons salted butter
4 cloves garlic, minced
8 ounces linguine pasta
1 cup heavy cream
1 cup shredded parmesan cheese
1/2 cup shredded romano cheese
1/2 cup shredded asiago cheese
1 cup shredded mozzarella cheese
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Cut the steak into even cubes, pat dry, and season with salt and pepper.
2. Boil a pot of salted water. Cook linguine until al dente. Reserve 1/2 cup pasta water.
3. Heat olive oil and 1 tablespoon butter in a skillet. Sear steak bites 2 minutes per side. Remove and set aside.
4. In the same skillet, melt remaining butter. Add garlic and sauté until fragrant (about 30 seconds). Return steak and coat in garlic butter.
5. In a separate saucepan, heat heavy cream over medium heat. Gradually whisk in parmesan, romano, asiago, and mozzarella. Stir until melted and smooth. Season with salt and pepper. Add pasta water if needed to thin the sauce.
6. Toss linguine with the cheese sauce. Plate with steak on top or on the side. Garnish with parsley and extra cheese if desired. Serve immediately.
Notes
Pat the steak dry before searing to ensure a golden-brown crust.
Use freshly grated cheese for a smoother, more melty sauce.
Stir the cheese sauce constantly to avoid clumping or burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 3g
- Sodium: 620mg
- Fat: 48g
- Saturated Fat: 27g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 165mg
Keywords: garlic butter steak, four cheese pasta, creamy linguine