Garlic Butter Beef Linguine in Creamy Parmesan Sauce
This garlic butter beef linguine in creamy parmesan sauce is rich, indulgent, and deeply comforting. Tender beef, silky linguine, and a buttery garlic parmesan sauce come together for a cozy homemade pasta that feels special yet easy.
Equipment
- Large Pasta Pot
- Large Skillet
- Wooden Spoon or Tongs
- Measuring Cups
- Cheese Grater
Ingredients
Pasta and Beef
- 12 oz linguine pasta
- 1 lb beef sirloin or flank steak, thinly sliced
Garlic Parmesan Sauce
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- salt and black pepper to taste
- red pepper flakes or fresh parsley optional
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and reserve about 1/2 cup of pasta water.
- Sear the beef: Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Add the sliced beef and cook quickly until browned and just cooked through. Remove the beef from the pan and set aside.
- Make the garlic butter: Lower the heat to medium and add the remaining butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Create the creamy parmesan sauce: Pour in the heavy cream and let it gently simmer for 2–3 minutes. Stir in the grated parmesan cheese until melted and the sauce becomes smooth and creamy.
- Combine everything: Add the cooked linguine and seared beef back into the skillet. Toss gently until everything is well coated in the creamy parmesan sauce. Add reserved pasta water as needed for a silky consistency.
- Season and serve: Season with salt, black pepper, and optional red pepper flakes. Serve warm, garnished with fresh parsley or extra parmesan if desired.