Description
A rich and indulgent pasta dish featuring tender beef strips seared in garlic butter, tossed with linguine and enveloped in a creamy parmesan sauce. It’s quick enough for weeknights yet elegant enough for entertaining.
Ingredients
- 12 oz linguine
- 1 lb sirloin or ribeye steak, thinly sliced
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook linguine in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- Pat beef dry and season with salt and pepper.
- In a large skillet, heat 2 tbsp butter over medium-high. Sear beef strips in batches until browned. Set aside.
- Reduce heat to medium, add remaining 1 tbsp butter and garlic. Sauté for 30 seconds.
- Pour in cream, let simmer 2–3 minutes. Stir in parmesan until melted and smooth.
- Add cooked linguine to sauce, tossing to coat. Add reserved pasta water if needed to loosen.
- Return beef to skillet, combine and heat through.
- Garnish with parsley and extra parmesan. Serve hot.