Description
Learn how to make delicious Creamy Cowboy Butter Linguine with Steak Bites. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 12 ounces linguine pasta
- 1 pound sirloin steak, trimmed and cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/2 cup beef broth (substitute with chicken broth or vegetable broth if preferred)
- 3/4 cup heavy cream (can substitute half-and-half for a lighter version)
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for a mild kick)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving (optional but highly recommended)
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 9-10 minutes. Drain and set aside, reserving 1 cup of pasta water.
- While the pasta cooks, season the steak cubes generously with salt, pepper, smoked paprika, cumin, and chili powder if using. This spice blend is inspired by the smoky, hearty flavors I grew up enjoying in family stews and barbecues.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and hot, add the steak bites in a single layer. Sear them without moving for about 2 minutes, then stir and cook for another 2-3 minutes until browned but still tender. Remove the steak from the pan and set aside.
- Lower the heat to medium, add the remaining 2 tablespoons of butter to the skillet. Once melted, add the diced onion and sauté until translucent and fragrant, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds, making sure not to let it burn. This foundation of aromatics always reminds me of the way my mom would build flavor layer by layer for a simple dinner.
- Pour in the beef broth and bring to a simmer, scraping up any browned bits from the steak—those bits hold so much flavor and are worth the extra step. Let the broth reduce by about half, which should take around 5 minutes.
- Stir in the heavy cream and Dijon mustard, whisking to combine. Let the sauce simmer gently for 3-4 minutes until it thickens slightly. If the sauce gets too thick, add reserved pasta water a little at a time to loosen it up. This flexibility in the sauce’s texture is something I always advise home cooks to embrace—cooking should adapt to your tastes and ingredients at hand.
- Return the steak bites to the skillet, along with the cooked linguine. Toss everything gently to coat the pasta and steak evenly with the creamy sauce. Season with additional salt and pepper if needed.
- Remove from heat and sprinkle with fresh parsley and grated Parmesan cheese if using. Serve immediately. A quick tip: I find that a little fresh herb at the end brightens the dish and makes it feel just a bit more special—something I learned from my culinary classes and family dinners alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Cowboy Butter Linguine with Steak Bites, recipe, cooking, food
