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Cheesy Garlic Steak Bites

Cheesy Garlic Steak Bites

Make Cheesy Garlic Steak Bites with linguine in creamy garlic sauce. A quick, impressive dinner recipe for family or date night.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 lb linguine pasta
  • 6 tbsp butter
  • 4 cloves garlic, minced
  • 3 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Romano cheese
  • q.s. salt and black pepper to taste
  • q.s. fresh parsley, chopped (for garnish)

Equipment

  • Large pot for boiling pasta
  • Large deep skillet or Dutch oven
  • Tongs
  • Wooden spoon
  • Chef's knife

Method
 

  1. Fill a large pot with well-salted water and bring it to a rolling boil. Add the linguine and cook until al dente. Drain and reserve about a cup of pasta water.
  2. Pat the steak cubes dry and season generously with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear the steak for 2-3 minutes per side until browned, then remove and let rest.
  3. In the same pan, reduce the heat to medium and add the remaining 4 tablespoons of butter. Once melted, add minced garlic and stir for about 30 seconds until fragrant.
  4. Pour in the heavy cream and scrape up the browned bits from the pan. Let it come to a gentle simmer.
  5. Reduce heat to low and whisk in the grated cheeses until smooth. Season with salt and pepper to taste.
  6. Add the cooked linguine and seared steak (including any juices) to the sauce. Toss until everything is well coated. If the sauce is too thick, add reserved pasta water as needed.

Nutrition

Calories: 600kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 18gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 15mg

Notes

Let the steak sit at room temperature for 20-30 minutes before cooking for better tenderness. For variations, consider adding mushrooms and spinach, or sun-dried tomatoes and basil for added flavor. If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream. Grate cheese yourself instead of using pre-shredded for a smoother sauce, and don’t skip saving some pasta water for adjusting sauce consistency.
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