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Creamy Parmesan Beef Linguine Garlic Butter Sauce Quick Dinner Ideas

Creamy Parmesan Beef Linguine Garlic Butter Sauce Quick Dinner Ideas

This Creamy Parmesan Beef Linguine Garlic Butter Sauce Quick Dinner Ideas combines tender seared beef with a rich, velvety cheese sauce for a restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Beef
  • 12 oz linguine noodles dry
  • 1.5 lb sirloin steak thinly sliced
  • 1 tsp salt kosher
  • 0.5 tsp black pepper cracked
  • 2 tbsp olive oil for searing
Garlic Butter Sauce
  • 4 tbsp unsalted butter cubed
  • 4 cloves garlic minced
  • 1.5 cups heavy cream room temperature
  • 1 cup parmesan cheese freshly grated
  • 1 tsp Italian seasoning dried
  • 1 tbsp parsley fresh chopped

Equipment

  • Large Pot
  • Large Heavy Skillet
  • tongs
  • whisk
  • Chef'S Knife
  • Cutting board

Method
 

Main Steps
  1. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
  2. While pasta cooks, season the sliced beef with salt and pepper in a small bowl.
  3. Heat olive oil in a large skillet over medium-high heat and sear the beef strips until browned, then remove to a plate.
  4. Reduce heat to medium, melt the butter in the same skillet, and sauté the minced garlic for 1 minute until fragrant.
  5. Whisk in the heavy cream and Italian seasoning, bringing the mixture to a gentle simmer for 3-4 minutes to slightly thicken.
  6. Stir in the grated parmesan cheese until completely melted and the sauce is smooth and glossy.
  7. Toss the cooked linguine and seared beef into the skillet, coating every strand in the creamy garlic butter sauce.
  8. Garnish with fresh parsley and serve immediately while the sauce is at its creamiest.

Notes

For the best texture, use freshly grated parmesan cheese rather than the bottled kind to ensure it melts smoothly into the sauce. Store any leftovers in an airtight container for up to 2 days and reheat with a splash of milk to loosen the cream.