Cheesy Garlic Steak Bites over Creamy Linguine Pasta
Easy Homemade Cheesy Garlic Steak Bites over Creamy Linguine Pasta (Traditional Comfort)
Cheesy Garlic Steak Bites over Creamy Linguine Pasta is my go-to comfort meal when I want something easy, a little indulgent, and wildly satisfying. It’s the kind of dish that turns a regular weeknight into a cozy dinner you’ll remember — and it’s homemade comfort at its best.
I first made this after a long week of work; the sizzle of garlic and butter, the smell of seared steak, and the way the creamy sauce clung to every strand of linguine felt like an instant hug. Serve it for a weeknight dinner, a Sunday family meal, date night at home, or even a small holiday gathering when you want something traditional but effortless.
🧂 Ingredients:
- 1.5 lbs (700 g) sirloin or ribeye steak, trimmed and cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 tsp smoked paprika (optional)
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced (about 1–2 tbsp)
- 1 small shallot, finely chopped (optional)
- 1 lb (450 g) linguine pasta
- 1 cup (240 ml) low-sodium beef or chicken broth
- 3 cups (720 ml) heavy cream (or half-and-half for a lighter option)
- 1 cup (100 g) freshly grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Romano or Pecorino (optional for extra tang)
- 2 tsp Dijon mustard (optional — adds depth)
- 1 tbsp fresh lemon juice or 1 tsp lemon zest (brightens the sauce)
- 2 tbsp fresh parsley, chopped, for garnish
- Crushed red pepper flakes (optional, to taste)
Yields: 4–6 servings
Prep time: 15 minutes | Cook time: 25–30 minutes | Total: ~45 minutes
👩🍳 Directions:
- Bring a large pot of salted water to a boil and cook linguine according to package instructions until just al dente (usually 8–10 minutes). Reserve 1 cup pasta water, then drain.
- Pat steak cubes very dry with paper towels; season with 1 tsp salt, 1/2 tsp black pepper, and smoked paprika. Toss with 1 tbsp olive oil.
- Heat a large heavy skillet over medium-high heat and add 1 tbsp butter. When shimmering, add half the steak in a single layer. Sear 2–3 minutes without moving, then flip and sear another 1–2 minutes for medium-rare (adjust time for desired doneness). Remove to a plate and repeat with remaining steak, adding another 1 tbsp butter if needed. Set steak aside and loosely tent with foil.
- Reduce heat to medium. In the same skillet, add remaining 1 tbsp olive oil and the extra 1 tbsp butter. Add shallot (if using) and sauté 1–2 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it burn.
- Pour in the broth and scrape up brown bits from the pan; simmer 2 minutes to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer. Simmer 5–7 minutes, stirring occasionally, until sauce starts to thicken.
- Lower heat and whisk in Parmesan, mozzarella, and Romano slowly until smooth. Add Dijon and lemon juice/zest, then season to taste with remaining salt and pepper. If sauce becomes too thick, thin with reserved pasta water a splash at a time. Simmer 2–3 minutes until velvety.
- Toss linguine into the cheese sauce using tongs so every strand is coated, adding up to 1/2 cup reserved pasta water if needed to loosen. Warm together 1–2 minutes.
- Gently fold in steak bites to reheat (or plate pasta and top with steak). Garnish with parsley and crushed red pepper flakes if you like heat. Serve immediately with extra Parmesan.
Tips while cooking:
- Sear steak in batches so pieces brown instead of steam.
- For a deeper flavor, let steak rest 5 minutes before tossing with pasta.
- To keep sauce silky, avoid boiling cream; simmer gently.
- If your sauce breaks (looks grainy), whisk in a small splash of warm milk or cream off the heat.
💡 Tips & Variations:
- Low-carb swap: Serve steak bites over zucchini noodles (zoodles) or shirataki noodles. Sauté zoodles 1–2 minutes and toss with sauce.
- Lighter/healthier: Use half-and-half or whole milk + 2 tbsp cornstarch to thicken instead of heavy cream. Brown rice or legume pasta boosts fiber.
- Gluten-free: Use certified gluten-free linguine.
- Vegan version: Swap steak for pan-seared marinated tempeh or king oyster “scallops.” Replace cream with cashew cream (blend soaked cashews + water) and use vegan parm and mozzarella. Finish with nutritional yeast for extra umami.
- Dairy-free: Use canned coconut milk thinned with vegetable broth and a cashew cream base; skip lemon if coconut flavor is strong.
- Add-ins: Sautéed mushrooms, baby spinach, sun-dried tomatoes, or roasted cherry tomatoes are lovely.
- Make it spicy: Add 1/2–1 tsp red pepper flakes when sautéing garlic.
- Leftovers: Store in an airtight container for up to 3 days. Reheat gently over low heat with a splash of cream or milk to revive the sauce. Avoid freezing the creamy pasta — texture suffers; you can freeze cooked steak bites separately for up to 2 months.
🩺 Health & Lifestyle Tie-in (Optional):
This dish is a great source of protein from the steak and calcium from the cheeses, which supports muscle repair and bone health. Choosing leaner cuts and lighter dairy can reduce saturated fat while keeping flavor. Little changes in what you eat can have big long-term benefits — healthier meals now can help lower health risks (and potentially reduce healthcare costs later). Budget tip: stretching steak with mushrooms or serving with hearty greens makes the meal more economical and still satisfying.
❤️ Conclusion:
If you make these Cheesy Garlic Steak Bites over Creamy Linguine Pasta, please tell me how it went — drop a comment or tag a photo. I love seeing your versions and hearing your tweaks. Cozy up, enjoy every cheesy forkful, and make someone smile with this comfort meal.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Cheesy Garlic Steak Bites over Creamy Linguine Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil and cook linguine according to package instructions until just al dente (usually 8–10 minutes). Reserve 1 cup pasta water, then drain.
- Pat steak cubes very dry with paper towels; season with 1 tsp salt, 1/2 tsp black pepper, and smoked paprika. Toss with 1 tbsp olive oil.
- Heat a large heavy skillet over medium-high heat and add 1 tbsp butter. When shimmering, add half the steak in a single layer. Sear 2–3 minutes without moving, then flip and sear another 1–2 minutes for medium-rare (adjust time for desired doneness). Remove to a plate and repeat with remaining steak, adding another 1 tbsp butter if needed. Set steak aside and loosely tent with foil.
- Reduce heat to medium. In the same skillet, add remaining 1 tbsp olive oil and the extra 1 tbsp butter. Add shallot (if using) and sauté 1–2 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it burn.
- Pour in the broth and scrape up brown bits from the pan; simmer 2 minutes to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer. Simmer 5–7 minutes, stirring occasionally, until sauce starts to thicken.
- Lower heat and whisk in Parmesan, mozzarella, and Romano slowly until smooth. Add Dijon and lemon juice/zest, then season to taste with remaining salt and pepper. If sauce becomes too thick, thin with reserved pasta water a splash at a time. Simmer 2–3 minutes until velvety.
- Toss linguine into the cheese sauce using tongs so every strand is coated, adding up to 1/2 cup reserved pasta water if needed to loosen. Warm together 1–2 minutes.
- Gently fold in steak bites to reheat (or plate pasta and top with steak). Garnish with parsley and crushed red pepper flakes if you like heat. Serve immediately with extra Parmesan.
