The Best Steak Linguine in Roasted Garlic Parmesan Sauce Recipe

There’s something undeniably comforting about a bowl of creamy pasta—especially when it’s paired with tender steak and a rich, garlicky sauce. Steak Linguine in Roasted Garlic Parmesan Sauce is the kind of dish that transforms an ordinary evening into something special. Whether you’re looking to impress guests, cook a romantic dinner, or simply treat yourself after a long day, this recipe delivers restaurant-quality flavor in the comfort of your home.

This dish was inspired by a chilly night when comfort food was non-negotiable, and the aroma of roasted garlic filled the air. It brought back memories of cozy family dinners where everyone lingered a little longer at the table, savoring every bite. Now, it’s one of those recipes that gets requested again and again—and once you try it, you’ll see why.

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Why You’ll Love This Recipe

• Rich and creamy sauce that’s perfectly balanced with roasted garlic and Parmesan.

• Tender seared steak slices that melt in your mouth.

• Quick and easy preparation—ready in under 30 minutes.

• Perfect for entertaining or elevating a weeknight meal.

This is a dish that doesn’t require fancy techniques or rare ingredients, but still manages to taste like it came straight from a gourmet kitchen. If you’re a fan of garlic, steak, or pasta—or all three—this recipe will quickly become a favorite in your rotation.

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Ingredients You’ll Need

To make this flavorful steak linguine, here’s what you’ll need:

• 10 oz linguine – a hearty pasta that holds up well to the creamy sauce

• 10 oz sirloin or ribeye steak, thinly sliced – choose a cut with good marbling for maximum tenderness

• 1 tbsp olive oil – for searing the steak

• 2 tbsp butter – creates the base of the sauce and adds richness

• 6 cloves garlic (roasted or sautéed until golden) – roasted garlic adds a mellow, sweet depth

• 1 cup heavy cream – the foundation of the luscious sauce

• ½ cup grated Parmesan cheese – sharp, salty, and essential for flavor

• Salt & black pepper, to taste – enhances every layer of the dish

• Optional garnishes: chopped fresh parsley or red pepper flakes – for color, freshness, or a touch of heat

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How to Roast Garlic (Optional but Recommended)

While sautéing the garlic works just fine, roasting it brings out a deeper, more complex flavor. Here’s a quick method:

1. Preheat your oven to 400°F (200°C).

2. Slice the top off a head of garlic to expose the cloves.

3. Drizzle with olive oil, wrap in foil, and roast for 30–40 minutes.

4. Let cool, then squeeze out the softened garlic and mash before adding to the sauce.

This extra step adds incredible depth to your dish—and your kitchen will smell amazing while it roasts.

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Step-by-Step Instructions

Making Steak Linguine in Roasted Garlic Parmesan Sauce is simple, but each step is packed with flavor. Follow this breakdown to get the perfect texture and taste in every bite.

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1. Cook the Pasta

Begin by bringing a large pot of salted water to a rolling boil. Use plenty of water—this helps the pasta cook evenly and prevents sticking. Add the linguine and stir occasionally.

Cook the pasta until it reaches that perfect al dente texture—firm to the bite but fully cooked, which typically takes 9 to 10 minutes depending on the brand. Once cooked, drain the pasta but don’t forget to reserve about ½ cup of pasta water. This starchy water is liquid gold when it comes to loosening the sauce later, if needed.

Set the pasta aside while you prepare the steak and sauce.

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2. Sear the Steak

While your pasta is boiling, get started on the steak. Take your sirloin or ribeye steak, and slice it thinly across the grain. This not only helps with tenderness but ensures quick, even cooking.

Season both sides of the steak slices generously with salt and freshly cracked black pepper. Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat and add 1 tablespoon of olive oil.

Once the oil is shimmering, sear the steak in batches. Don’t overcrowd the pan—doing so will steam the meat instead of giving it a rich brown crust. Cook each batch for about 2 to 3 minutes per side, or until nicely browned and just cooked through.

When all the steak is seared, transfer it to a plate and cover loosely with foil to keep warm while you make the sauce.

Tip: Let the skillet heat fully before adding the steak. A properly hot pan is key to getting that delicious sear.

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3. Make the Garlic Parmesan Sauce

Lower the heat to medium and melt 2 tablespoons of butter in the same skillet used for the steak. This will carry over the flavor from the meat and create a rich base for the sauce.

Add your roasted garlic (or sautéed garlic if you’re short on time), and mash it gently with a spoon to break it up and help it infuse the butter.

Pour in 1 cup of heavy cream, stirring gently to combine. Let the cream simmer for about 5 minutes, allowing it to thicken slightly. Keep the heat moderate so the cream doesn’t boil—just a gentle bubble is all you need.

Once the cream has reduced a little, slowly whisk in ½ cup of grated Parmesan cheese, a little at a time, stirring constantly. The cheese will melt into the sauce, creating a smooth, creamy texture with a nutty, salty bite.

Taste the sauce and adjust with a pinch of salt and a few grinds of black pepper as needed.

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4. Combine & Finish

Return the cooked linguine to the skillet with the sauce. Add the seared steak slices and toss everything gently to coat the pasta evenly in the rich, creamy garlic-Parmesan sauce.

If the sauce feels too thick, add a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

Let the pasta and steak warm together for 1 to 2 minutes, allowing the flavors to fully meld. Don’t overcook at this stage—just enough to make sure everything is hot and well blended.

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5. Garnish & Serve

Once everything is combined and warmed through, it’s time to serve.

Divide the pasta among plates or serve it family-style in a large bowl. For a finishing touch, sprinkle with:

• Chopped fresh parsley – adds a bright, herbaceous note and a pop of color

• Red pepper flakes – optional, but perfect if you enjoy a subtle kick of heat

Serve the dish immediately while hot, and watch the sauce cling perfectly to the pasta and steak in every delicious bite.

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Recipe Tips & Variations

Best Cuts of Steak to Use

• Ribeye offers a rich, juicy flavor from its fat content.

• Sirloin is leaner but still tender when cooked correctly.

• Flank steak can work too—just be sure to slice it thinly against the grain.

Make It Lighter

• Swap the heavy cream for half-and-half or evaporated milk for a lighter (but slightly less creamy) version.

Add Veggies

• Stir in sautéed mushrooms, spinach, or sun-dried tomatoes for added color, nutrients, and flavor.

Use Another Pasta

• Fettuccine, tagliatelle, or pappardelle are great alternatives if you don’t have linguine.

Cheese Options

• While Parmesan is traditional, you can mix in Pecorino Romano or Asiago for a sharper edge.

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Serving Suggestions

This dish is rich and satisfying on its own, but if you’re looking to round out the meal, try one of these:

• Garlic bread – for extra garlic goodness and to mop up the sauce

• A crisp green salad – balances the richness with freshness

• Roasted vegetables – such as asparagus, Brussels sprouts, or zucchini

• A glass of sparkling water or iced tea – to refresh the palate

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Storage and Reheating Tips

If you have leftovers (though it’s rare!), store them in an airtight container in the refrigerator for up to 3 days.

To Reheat:

• Rewarm gently in a skillet over medium-low heat.

• Add a splash of cream, milk, or broth to help loosen the sauce.

• Avoid microwaving, as it can dry out the steak.

Frequently Asked Questions

1. Can I use a different cut of steak for this recipe?

Yes, you can absolutely use other cuts of steak depending on what you have on hand or your personal preference. Ribeye and sirloin are popular choices because they’re tender and flavorful. However, flank steak or skirt steak also work well—just make sure to slice them very thinly against the grain to keep them tender. If you’re looking for a more luxurious option, filet mignon or New York strip can also elevate the dish. The key is not to overcook the steak—sear it quickly and remove it from the pan to rest so it stays juicy.

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2. How do I store and reheat leftovers without drying them out?

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When it comes to reheating, avoid using the microwave if possible, as it can dry out the steak and make the sauce separate. Instead, reheat gently on the stovetop over medium-low heat, adding a splash of cream, milk, or pasta water to restore the sauce’s original texture. Stir gently as it warms to keep the pasta from sticking and the steak from overcooking.

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3. What’s the difference between using roasted garlic and sautéed garlic?

Great question! Both methods add amazing flavor, but they’re quite different. Roasted garlic is soft, sweet, and mellow with a deep, caramelized flavor. It blends seamlessly into creamy sauces and adds richness without overpowering other ingredients. Sautéed garlic, on the other hand, is sharper and more pungent, offering a quicker way to add garlic flavor when you’re short on time. If you’re making this recipe for a special occasion or want that extra layer of flavor, roasted garlic is the way to go. If you want dinner on the table fast, sautéed garlic still works beautifully.

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4. Can I make this dish ahead of time?

You can partially prepare this dish ahead of time. The steak can be seared and the sauce made in advance—just store them separately in the fridge. For best results, cook the pasta fresh right before serving and combine everything in the pan to reheat gently. This prevents the pasta from getting soggy and helps the sauce maintain its creamy texture. It’s a great make-ahead option for entertaining or meal prepping with a touch of elegance.

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