Description
A one-pan pasta dish featuring tender seared steak bites in a creamy Parmesan sauce. Blending Italian comfort with American flair, this quick, budget-friendly recipe offers rich, umami flavors and a silky texture in 30 minutes.
Ingredients
1 pound linguine pasta
1.5 pounds sirloin steak, cut into 1-inch cubes
4 cloves garlic, minced
2 tablespoons unsalted butter
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated Parmigiano-Reggiano cheese
1 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 tablespoons cooking oil (e.g., olive or avocado)
Fresh parsley, chopped (for garnish)
Instructions
Cook linguine in boiling salted water according to package instructions, reserving 1/4 cup pasta water.
Pat steak bites dry, season with salt, pepper, and smoked paprika, then refrigerate for 10 minutes to dry surface.
Heat cooking oil in a large skillet over high heat. Sear steak bites for 2-3 minutes per side until browned.
Reduce heat to medium, add 1 tablespoon butter and garlic. Sauté until fragrant.
Pour in heavy cream, milk, and remaining 1 tablespoon butter. Whisk to combine and blend sauce into a velvety consistency.
Remove steak from pan, stir in grated Parmesan, and return to skillet. Simmer gently for 2-3 minutes.
Toss cooked linguine into the pan, adding reserved pasta water as needed to coat. Garnish with parsley.
Notes
Use a meat thermometer to ensure steak reaches desired doneness (135°F for medium-rare).
For a dairy-free version, replace butter with olive oil and Parmesan with homemade cashew cream.
Lingine can be substituted with fettuccine or rigatoni.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: beef
- Method: Stovetop Skillet
- Cuisine: American/Italian Fusion
Nutrition
- Serving Size: 1.5 cups (approx. 200g)
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg