Cheesy Garlic Steak Bites over Creamy Linguine Pasta

Cheesy Garlic Steak Bites over Creamy Linguine Pasta is one of those dinners I come back to again and again. It’s rich, indulgent, and satisfying—without being difficult to make. Juicy steak cubes get seared until golden, then bathed in a garlic butter glaze and spooned over a bed of linguine tossed in a cheesy cream sauce. This is the kind of meal I like to pull out for a cozy dinner at home or when I want to wow someone without spending hours in the kitchen.

Why You’ll Love This Recipe

• The garlic butter steak bites are tender and packed with flavor.
• I love how the creamy linguine sauce wraps around every noodle.
• It’s elegant enough for date night but quick enough for weeknights.
• I only need one skillet and a pot—minimal cleanup.
• It’s flexible and easy to customize with vegetables, herbs, or a touch of spice.

Ingredients

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

For the Steak Bites:
1½ pounds sirloin or ribeye steak, cut into 1-inch cubes
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
Optional: red pepper flakes for heat

For the Creamy Linguine Pasta:
12 ounces linguine pasta
2 tablespoons butter
3 cloves garlic, minced
1 tablespoon all-purpose flour
1½ cups heavy cream
¾ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ teaspoon garlic powder
Salt and pepper, to taste
Optional: chopped parsley for garnish

Directions

Step 1: Cook the Pasta
I start by boiling the linguine in salted water until al dente. I always reserve about ½ cup of the starchy pasta water in case I need to loosen the sauce later. Once it’s cooked, I drain the pasta and set it aside.

Step 2: Prepare the Steak Bites
I pat the steak cubes dry to get a nice sear. Then I season them with salt, pepper, and Italian seasoning. I heat olive oil in a skillet over medium-high and add the steak in batches so the pan doesn’t get crowded. I sear them for about 1–2 minutes per side, then toss in butter and garlic for a quick aromatic finish. Once they’re golden and fragrant, I take them out and keep them warm.

Step 3: Make the Sauce
Using the same skillet, I lower the heat to medium and melt more butter. I sauté garlic briefly, then sprinkle in the flour and whisk to form a roux. I gradually whisk in heavy cream, letting it simmer until thickened. I stir in Parmesan and mozzarella, seasoning the sauce with garlic powder, salt, and pepper. If it gets too thick, I add a splash of the reserved pasta water.

Step 4: Bring It All Together
I add the cooked linguine into the sauce and toss it gently to coat. Then I return the steak bites to the skillet and mix everything together. Right before serving, I sprinkle chopped parsley over the top and maybe a little extra Parmesan.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Add sautéed mushrooms, baby spinach, or sun-dried tomatoes for extra color and flavor.
• Swap in spicy sausage or grilled chicken if I’m out of steak.
• For a tangier sauce, I mix in a spoonful of cream cheese or a splash of white wine.
• I like using fettuccine or penne sometimes for a fun twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of milk or cream to bring the sauce back to life. I avoid overheating to keep the steak tender.

FAQs

What’s the best cut of steak for this recipe?

I usually go with ribeye for flavor or sirloin for a leaner option. Filet works too if I want something extra tender.

Can I use a different pasta?

Yes, I’ve used fettuccine, tagliatelle, and even penne. Just make sure it’s a pasta that holds the sauce well.

Is there a substitute for heavy cream?

Half and half or evaporated milk works in a pinch, but I prefer heavy cream for the richest texture.

Can I make this ahead of time?

I don’t recommend making the full dish ahead, but I sometimes prep the steak bites and sauce separately, then toss it all together fresh before serving.

How do I keep the cheese sauce from clumping?

Freshly grated cheese melts more smoothly than pre-shredded. I whisk constantly while adding it to the hot cream base to avoid clumps.

Conclusion

Cheesy Garlic Steak Bites over Creamy Linguine Pasta is my go-to when I want a dinner that feels indulgent without being complicated. It’s comforting, flavorful, and looks impressive on the plate. I’ve made it for guests, family dinners, and even solo nights when I want something special. If steak and pasta are your thing, this is the recipe that brings them together in the best way possible.

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