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Garlic Herb Butter Steak with Creamy Linguine Parmesan Cheese Sauce

Quick and easy garlic herb butter steak paired with creamy linguine in a rich Parmesan cheese sauce—perfect for a comforting weeknight or special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Steak and Pasta
  • 12 oz linguine pasta or similar long pasta
  • 1 tbsp salt for pasta water
  • 1 lb sirloin or ribeye steak thinly sliced
  • 2 tbsp butter for searing steak and sauce
  • 1 tbsp olive oil for searing steak
  • 5 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp dried parsley
  • 0.25 tsp salt for steak seasoning
  • 0.25 tsp black pepper for steak seasoning
  • 1.5 cups heavy cream
  • 4 oz cream cheese softened
  • 0.75 cup Parmesan cheese grated
  • 0.5 cup mozzarella cheese shredded
  • 0.25 tsp garlic powder for sauce seasoning
  • 0.25 tsp black pepper for sauce seasoning
  • chopped parsley & extra Parmesan optional, for garnish

Equipment

  • Large Skillet
  • Large Pot
  • Whisk

Method
 

  1. Step 1: Bring a large pot of water to a boil. Add 1 tablespoon of salt and cook linguine until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain and set aside.
  2. Step 2: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add minced garlic and cook for about 1 minute until fragrant.
  3. Step 3: Add steak strips to skillet. Sprinkle with Italian seasoning, dried parsley, salt, and black pepper. Sear, stirring occasionally, until browned and cooked to liking, about 3-5 minutes. Remove steak and set aside.
  4. Step 4: Lower heat to medium. Add remaining 2 tablespoons butter to skillet. Once melted, slowly pour in heavy cream, scraping browned bits from pan.
  5. Step 5: Whisk in softened cream cheese until smooth. Stir in Parmesan and mozzarella cheese. Cook gently until sauce thickens. Season with garlic powder and black pepper to taste.
  6. Step 6: Add cooked linguine to sauce and toss to coat. If sauce is too thick, loosen with reserved pasta water.
  7. Step 7: Return steak and juices to skillet. Gently fold together and warm through for 1-2 minutes.
  8. Step 8: Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop with a splash of cream or broth to maintain sauce creaminess. Avoid microwave reheating to prevent sauce separation.