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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg
