Description
A rich and satisfying pasta dish featuring tender steak bites, sautéed Swiss chard, and linguine tossed in a velvety cowboy butter garlic cream sauce. Perfect for a comforting weeknight dinner or an elevated weekend meal, this dish delivers bold flavor in just 30 minutes.
Ingredients
12 oz linguine pasta
1 lb sirloin or ribeye steak, cut into bite-size pieces
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp olive oil
3 tbsp unsalted butter
6 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
1 cup shredded Parmesan cheese
2 cups Swiss chard, chopped (remove stems if desired)
1 tbsp chopped parsley (plus more for garnish)
Instructions
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Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
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Pat steak bites dry with paper towels and season with salt, pepper, garlic powder, and smoked paprika.
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Heat olive oil in a large skillet over medium-high heat. Sear the steak bites for 1–2 minutes per side until browned and cooked to your preference. Remove from skillet and set aside.
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In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant.
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Stir in chopped Swiss chard and cook for 2–3 minutes until wilted and tender.
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Pour in the heavy cream and beef broth, scraping up any browned bits from the pan. Let the sauce simmer for 2–3 minutes to slightly thicken.
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Stir in the Parmesan cheese until smooth and creamy. Add a splash of pasta water if the sauce becomes too thick.
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Return the cooked linguine and steak bites to the skillet. Toss everything together until evenly coated in the creamy cowboy butter garlic sauce.
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Sprinkle with chopped parsley and extra Parmesan before serving. Serve immediately while hot.
Notes
For extra flavor, use ribeye for a juicier bite, or sirloin for a leaner option. If the sauce thickens too much while resting, add a splash of warm pasta water or broth before serving. For a lighter version, replace half the heavy cream with milk. Swiss chard can be substituted with spinach or kale if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes