Savory Garlic Butter Beef with Creamy Parmesan Linguine

Savory Garlic Butter Beef with Creamy Parmesan Linguine is the kind of indulgent, comforting meal I crave after a long day. Juicy, tender beef is seared in a rich garlic butter sauce and paired with silky linguine coated in a creamy Parmesan sauce. It’s bold, flavorful, and feels like something I’d order at a nice restaurant—but I can make it right at home in under 30 minutes.

Why You’ll Love This Recipe

I love how this dish brings together deep, savory flavors and creamy comfort in every bite. The garlic butter melts right into the beef, creating a luxurious base for the tender steak bites. Paired with the creamy Parmesan linguine, it’s a match made in heaven. It’s quick enough for a weeknight dinner but rich and impressive enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Linguine pasta

• Sirloin or ribeye steak, cut into bite-sized pieces

• Salt and black pepper

• Olive oil

• Butter

• Garlic, minced

• Heavy cream

• Parmesan cheese, grated

• Italian seasoning

• Fresh parsley (optional, for garnish)

Directions

1. I start by boiling the linguine in salted water until al dente, then drain and set aside.

2. While the pasta cooks, I season the beef with salt and pepper.

3. I heat olive oil in a skillet over medium-high heat and sear the beef pieces until browned and just cooked through. I remove them and set aside.

4. In the same skillet, I melt butter and sauté the garlic until fragrant—about 30 seconds.

5. I pour in the heavy cream, stir in the Parmesan, and season with a bit of Italian seasoning. I let it simmer until thickened slightly.

6. I toss the cooked linguine into the sauce, stirring to coat well.

7. I return the beef to the skillet, let it warm through, and serve it all topped with fresh parsley.

Servings and timing

This recipe serves 4 and takes about 30 minutes from start to finish, including prep and cooking.

Variations

• I sometimes use fettuccine or tagliatelle instead of linguine.

• For extra depth, I add sautéed mushrooms or spinach to the sauce.

• I like to spice it up with a pinch of red pepper flakes.

• A squeeze of lemon juice adds brightness to the creamy sauce.

• For a lighter version, I use half-and-half instead of heavy cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of cream or milk and warm the pasta and beef gently in a skillet over low heat. The microwave works too, but I stir halfway through to keep the sauce smooth. I avoid freezing due to the dairy in the sauce.

FAQs

What cut of beef works best for this recipe?

I usually use sirloin or ribeye—they’re tender and flavorful. Flank steak also works if sliced thin against the grain.

Can I make this ahead of time?

Yes, I cook the beef and sauce in advance, store them separately, and reheat just before tossing with fresh pasta.

Is there a way to lighten the sauce?

I swap heavy cream with half-and-half or a mix of milk and Greek yogurt for a lighter, tangy version.

Can I add vegetables?

Definitely. I often add broccoli, peas, or sautéed spinach for extra nutrition and color.

What cheese works best in the sauce?

I stick with freshly grated Parmesan for the smoothest, creamiest result. Pre-shredded cheese doesn’t melt as well.

Conclusion

Savory Garlic Butter Beef with Creamy Parmesan Linguine is one of those meals that delivers big comfort and bold flavor in every bite. It’s rich without being heavy, quick without feeling rushed, and absolutely delicious every time. Whether I’m cooking for myself or sharing with loved ones, this dish always brings everyone to the table.

Savory Garlic Butter Beef with Creamy Parmesan Linguine

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: American, Italian-Inspired

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Description

This Savory Garlic Butter Beef with Creamy Parmesan Linguine is a rich, restaurant-worthy pasta dish made with seared steak bites, a velvety garlic butter sauce, and silky Parmesan-coated linguine. Ready in just 30 minutes, it’s the perfect comfort food for a weeknight dinner or special occasion at home.

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Ingredients

• 12 oz linguine pasta
• 1 lb sirloin or ribeye steak, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ½ tsp Italian seasoning
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Cook linguine in salted water until al dente. Drain and set aside.

2. Season steak bites with salt and pepper.

3. Heat olive oil in a large skillet over medium-high heat. Sear beef until browned and cooked to desired doneness. Remove from skillet and set aside.

4. In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.

5. Pour in heavy cream and stir in Parmesan cheese and Italian seasoning. Simmer until sauce thickens slightly.

6. Add the cooked linguine to the sauce and toss to coat.

7. Return the beef to the skillet and stir to combine.

8. Serve immediately, garnished with fresh parsley if desired.

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Notes

• Substitute linguine with fettuccine or tagliatelle.
• Add mushrooms, spinach, or broccoli for extra flavor and nutrition.
• Spice it up with red pepper flakes.
• Use half-and-half for a lighter sauce option.
• A squeeze of lemon juice brightens the creamy sauce.