Creamy Steak & Roasted Garlic Linguine

Ingredients:

Pasta and Steak

• 12 oz linguine
• 1 lb steak (sirloin or ribeye), cut into cubes
• Salt and black pepper
• Garlic powder
• Onion powder
• 2 tablespoons olive oil

Creamy Garlic Sauce

• 4 tablespoons butter
• 6 cloves roasted garlic (or roasted garlic paste)
• 1 cup heavy cream
• 3/4 cup whole milk
• 1 1/4 cups freshly grated Parmesan cheese

Optional Toppings

• Chopped parsley
• Cracked black pepper
• Chili flakes

Instructions:

1. Boil the Pasta:
   Cook the linguine in salted boiling water until al dente. Drain and set aside.
2. Sear the Steak:
   Season the cubed steak with salt, pepper, garlic powder, and onion powder.
   Heat olive oil in a skillet over medium-high heat.
   Sear the steak for 3–5 minutes until browned and caramelized.
   Remove from the pan and set aside.
3. Start the Creamy Garlic Base:
   In the same skillet, melt the butter.
   Add the roasted garlic and lightly mash it to release its flavor.
4. Make the Parmesan Cream Sauce:
   Add the heavy cream and milk. Simmer for 3–4 minutes.
   Whisk in the Parmesan until the sauce becomes smooth and creamy.
   Season with salt and pepper to taste.
5. Combine:
   Add the cooked linguine and steak back into the pan.
   Toss gently until everything is coated in the sauce.
6. Finish and Serve:
   Top with parsley, cracked pepper, and chili flakes if desired.
   Serve immediately while hot and creamy.

Chef’s Tip

Add a splash of reserved pasta water if needed. It helps emulsify the sauce and makes it cling perfectly to the noodles.