Description
A rich and comforting pasta dish featuring tender slices of steak tossed with linguine in a velvety roasted garlic Parmesan cream sauce. Perfect for cozy nights or when you want to serve something special without spending hours in the kitchen.
Ingredients
Ingredients
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10 oz linguine
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10 oz sirloin or ribeye steak, thinly sliced
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1 tbsp olive oil
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2 tbsp butter
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6 cloves garlic (roasted or sautéed until golden)
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Salt and black pepper to taste
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Optional: chopped parsley or red pepper flakes for garnish
Instructions
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Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 9–10 minutes. Drain, reserving ½ cup of pasta water, and set aside.
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While the pasta cooks, season the sliced steak with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Sear the steak slices in batches for 2–3 minutes per side until browned and just cooked through. Transfer to a plate and keep warm.
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In the same skillet, reduce heat to medium and melt the butter. Add roasted or sautéed garlic, mashing it gently to infuse the butter.
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Stir in the heavy cream and let it simmer for 5 minutes, allowing it to thicken slightly.
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Gradually whisk in the Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
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Add the cooked linguine and steak to the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water.
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Warm everything through for 1–2 minutes.
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Serve immediately, garnished with parsley or red pepper flakes if desired.
Notes
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Roasting garlic brings a sweet, mellow flavor. To roast, wrap a head of garlic in foil, drizzle with olive oil, and bake at 400°F (200°C) for 30–40 minutes.
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For added depth, you can deglaze the skillet with a splash of pasta water or broth before adding the cream.
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This dish is best served immediately but can be reheated gently on the stove with a bit of cream or milk to revive the sauce.
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Feel free to use other cuts of beef like flank steak or filet mignon; just slice thinly against the grain for tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes