Tender slices of sirloin steak tossed with perfectly cooked linguine in a rich, creamy garlic butter sauce make this dish an irresistible weeknight comfort meal. It’s hearty, flavorful, and comes together quickly, making it perfect for busy evenings when you still want something satisfying and homemade.
Why You’ll Love This Recipe
This recipe combines juicy, pan-seared steak with silky noodles coated in a buttery garlic cream sauce. It’s quick enough for a weeknight dinner yet impressive enough to serve guests. The ingredients are simple, but the flavors are bold and comforting. You’ll also love how customizable it is—add vegetables, adjust the spice level, or make it extra creamy to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz linguine
1 lb sirloin steak, thinly sliced against the grain
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Pat the sirloin steak slices dry with paper towels. Season them evenly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 2–3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Reduce the heat to medium. Add the butter to the same skillet. Once melted, stir in the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes, stirring occasionally, until slightly thickened.
Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Return the cooked linguine to the skillet and toss to coat evenly in the sauce.
Add the steak back into the pan and gently toss to combine. Sprinkle with red pepper flakes if using.
Garnish with chopped fresh parsley and serve immediately.
Add vegetables such as sautéed mushrooms, spinach, or cherry tomatoes for extra color and nutrition.
Swap the linguine for fettuccine, spaghetti, or even egg noodles.
For a lighter version, replace heavy cream with half-and-half, though the sauce will be slightly less rich.
Add a squeeze of fresh lemon juice at the end for a bright, fresh finish.
If you enjoy extra heat, increase the red pepper flakes or add a pinch of cayenne pepper.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the noodles in a skillet over low heat with a splash of milk or cream to help loosen the sauce. Stir gently until warmed through.
You can also reheat in the microwave in 30-second intervals, stirring between each interval to ensure even heating.
Freezing is not recommended, as the cream sauce may separate when thawed.
FAQs
Can I use a different cut of steak?
Yes, ribeye or strip steak works well. Just be sure to slice it thinly against the grain for tenderness.
How do I keep the steak tender?
Avoid overcooking and make sure the pan is hot before adding the steak. Cooking it quickly over high heat helps maintain juiciness.
Can I make this dish without cream?
You can substitute with half-and-half or a mixture of milk and a little extra butter, though the sauce will be less rich.
What pasta works best besides linguine?
Fettuccine, spaghetti, or tagliatelle are great alternatives because they hold the creamy sauce well.
Can I make this ahead of time?
It’s best served fresh, but you can prepare the components ahead and combine them just before serving.
How can I thicken the sauce if it’s too thin?
Let it simmer a bit longer or add more grated Parmesan cheese to naturally thicken it.
Is this recipe spicy?
It is mild as written. The red pepper flakes are optional and can be adjusted to your heat preference.
Can I add vegetables?
Yes, mushrooms, spinach, broccoli, or bell peppers pair wonderfully with the garlic butter sauce.
How do I prevent the sauce from separating?
Keep the heat moderate when adding the cream and cheese, and avoid boiling the sauce vigorously.
Can I use pre-cooked steak?
Yes, but add it at the very end just long enough to warm through so it doesn’t become tough.
Conclusion
Garlic Butter Steak Lightning Noodles deliver rich, comforting flavor in just 30 minutes. With tender steak, creamy garlic sauce, and perfectly cooked pasta, this dish is sure to become a regular favorite in your dinner rotation. Simple ingredients and bold flavor make it a reliable go-to meal for busy weeknights or special family dinners.
Tender slices of sirloin steak tossed with perfectly cooked linguine in a rich and creamy garlic butter sauce. This hearty and comforting dish comes together quickly, making it perfect for busy weeknights or an impressive homemade dinner.
Total Time:30 minutes
Yield:4 servings
Ingredients
12 oz linguine
1 lb sirloin steak, thinly sliced against the grain
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
Pat steak slices dry and season evenly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Cook steak in a single layer for 2–3 minutes per side until browned. Remove and set aside.
Reduce heat to medium. Add butter to the skillet and melt. Stir in minced garlic and sauté for about 30 seconds.
Add heavy cream and bring to a gentle simmer. Cook for 2–3 minutes until slightly thickened.
Stir in Parmesan cheese until melted and smooth. Add reserved pasta water if needed to loosen the sauce.
Add cooked linguine to the skillet and toss to coat evenly.
Return steak to the pan and gently combine. Sprinkle with red pepper flakes if using.
Garnish with fresh parsley and serve immediately.
Notes
Slice steak thinly against the grain for maximum tenderness.
Do not overcrowd the pan when searing steak to ensure proper browning.
Add sautéed mushrooms, spinach, or cherry tomatoes for extra flavor.
Keep heat moderate when adding cream and cheese to prevent sauce separation.
Use reserved pasta water gradually to control sauce consistency.
