Description
Juicy steak bites, tender linguine, and fresh spinach come together in a rich cowboy butter cream sauce infused with garlic, lemon, and Dijon mustard. This pasta delivers a restaurant-quality meal in just 30 minutes—perfect for busy nights when you crave something bold, buttery, and indulgent.
Ingredients
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12 oz linguine pasta
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1 lb sirloin or ribeye steak, cut into bite-sized pieces
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Salt and black pepper, to taste
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1 tsp smoked paprika
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2 tbsp olive oil
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4 tbsp unsalted butter
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4 cloves garlic, minced
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1 tsp Dijon mustard
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1 tbsp fresh lemon juice
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2 cups fresh spinach
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1 cup heavy cream
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½ cup beef or vegetable broth
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¾ cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
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Pat steak pieces dry and season with salt, black pepper, and smoked paprika.
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Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 1–2 minutes per side until browned. Remove from the skillet and set aside.
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In the same skillet, reduce heat to medium. Melt butter, scraping up any browned bits for extra flavor. Add minced garlic and cook for 1–2 minutes until fragrant.
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Stir in Dijon mustard and lemon juice, whisking until combined.
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Pour in heavy cream and broth. Bring to a gentle simmer for 2–3 minutes, then add Parmesan cheese. Stir until smooth and creamy.
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Add the cooked linguine, spinach, and steak bites back into the skillet. Toss well to coat everything in the sauce until spinach is wilted and pasta is evenly covered.
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If the sauce is too thick, add a splash of reserved pasta water to adjust consistency.
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Remove from heat, sprinkle with fresh parsley and extra Parmesan, and serve immediately.
Notes
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For extra flavor, let the steak rest for a minute before adding it back to the sauce to keep it juicy.
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You can substitute ribeye with flank or sirloin steak, or use chicken for a lighter variation.
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Fresh lemon juice enhances the flavor—avoid bottled juice for best results.
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Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream.
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Freshly grated Parmesan melts smoother than pre-shredded cheese and adds a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes