Introduction

This Creamy Cowboy Butter Linguine with Steak Bites & Spinach combines tender, flavorful steak with a rich, garlicky butter sauce and fresh spinach. It’s a comforting yet elegant pasta dish that’s perfect for weeknight dinners or special occasions.

The image shows a close-up of a pasta dish served on a white plate. The base layer is a bed of thick, twisted pasta with a light yellow color and a glossy texture, suggesting it is well-coated with sauce. On top, there are chunks of dark brown beef scattered evenly. The dish is covered with a creamy, golden-yellow cheese sauce that is slightly melted and smooth. Small green herb pieces, likely parsley, are sprinkled generously over the cheese, adding a fresh touch. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz linguine pasta
1 lb sirloin or ribeye steak, cut into bite-sized pieces
Salt and black pepper, to taste
1 tsp smoked paprika
2 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp Dijon mustard
1 tbsp fresh lemon juice
2 cups fresh spinach
1 cup heavy cream
½ cup beef or vegetable broth
¾ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (plus more for garnish)

Instructions

Step 1: 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.
Step 2: Pat steak pieces dry and season with salt, black pepper, and smoked paprika.
Step 3: 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.
Step 4: 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.
Step 5: Stir in Dijon mustard and lemon juice, whisking until combined.
Step 6: Pour in heavy cream and broth. Bring to a gentle simmer for 2–3 minutes, then add Parmesan cheese. Stir until smooth and creamy.
Step 7: 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.
Step 8: If the sauce is too thick, add a splash of reserved pasta water to adjust consistency.
Step 9: Remove from heat, sprinkle with fresh parsley and extra Parmesan, and serve immediately.

Tips & Variations

Use ribeye for a richer flavor, or sirloin for a leaner option.
For extra heat, add a pinch of red pepper flakes when cooking garlic.
Swap spinach for kale or arugula for a different green and texture.
Reserve pasta water carefully; its starch helps thicken and bind the sauce perfectly.
If you want a lighter sauce, substitute half the heavy cream with milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed. For best texture, enjoy fresh, as steak bites can become tough after reheating.

How to Serve

A close-up view of a creamy pasta dish on a white plate, featuring thick, twisted noodles coated in a smooth, light yellow cheese sauce. Generous chunks of dark brown beef are scattered over the pasta, mixed with small flecks of green herbs and fresh parsley sprinkled on top. The cheese sauce looks rich and slightly glossy, covering the pasta and meat evenly. The dish is placed on a white marbled surface with natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute linguine with fettuccine, spaghetti, or any long pasta you prefer. Just adjust the cooking time according to the package instructions.

How do I know when the steak bites are cooked properly?

Sear the steak bites over medium-high heat for about 1–2 minutes per side until browned on the outside. They should be cooked to your preferred doneness, but for tender bites, medium-rare to medium is ideal.