Step 1: Cooking the Pasta
Begin by bringing a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente — tender but still firm to the bite. Be sure not to overcook, as the pasta will continue to cook slightly when mixed with the sauce.
Once cooked, reserve about ½ cup of pasta water, then drain the pasta and set aside. This starchy water will come in handy if you need to thin the sauce later.
Step 2: Preparing the Steak Bites
Pat your steak cubes dry using paper towels. Moisture is the enemy of a good sear, so this step ensures a crispy, golden crust.
Season generously with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak cubes in a single layer — avoid crowding the pan to prevent steaming.
Sear steak for about 1 to 2 minutes per side until a deep golden crust forms, but do not cook through. Remember, these steak bites will finish cooking in the sauce.
Add butter and minced garlic to the pan. Toss the steak bites with the butter and garlic for about 30 seconds, allowing the garlic to become fragrant without burning.
Remove steak from the pan and transfer to a warm plate, tented with foil to keep warm.
Step 3: Making the Creamy Garlic Cheese Sauce
Using the same skillet (no need to wash), reduce heat to medium and melt butter.
Add minced garlic and sauté for 30 seconds until fragrant, careful not to brown it.
Sprinkle flour over the butter and garlic and whisk constantly for about 1 minute to create a roux, which will thicken your sauce.
Slowly whisk in the heavy cream. Keep whisking to avoid lumps.
Allow the sauce to simmer gently for 3 to 5 minutes until it thickens to a creamy consistency.
Stir in Parmesan and mozzarella cheese until melted and smooth.
Season with garlic powder, salt, and pepper to taste.
If the sauce is too thick, add reserved pasta water a tablespoon at a time to loosen it to your desired consistency.
Step 4: Combining and Serving
Add the cooked linguine directly into the skillet with the sauce. Toss gently to ensure every strand is coated with the luscious cheese sauce.
Return the steak bites to the skillet and toss gently again to incorporate the meat with the pasta and sauce.
Serve immediately, garnished with freshly chopped parsley and extra grated Parmesan if desired.
Tips for Success
Choosing Steak: Ribeye offers more fat and flavor; sirloin is leaner but still tender when seared properly. Filet mignon is another option for an ultra-tender bite, though more expensive.
Avoid Overcrowding: Sear the steak bites in batches if needed to ensure a proper crust forms.
Fresh Garlic: Use fresh minced garlic for the best flavor. Garlic powder in the sauce complements but doesn’t replace fresh garlic.
Freshly Grated Cheese: Pre-grated cheese often contains anti-caking agents that prevent smooth melting. For a silky sauce, grate your own cheese.
Reserve Pasta Water: This simple step can save your sauce if it becomes too thick or clumpy.
Don’t Overcook Pasta: Always cook pasta al dente as it will continue cooking slightly in the sauce.
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