Name: Cheesy Garlic Steak Bites over Creamy Linguine Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 450g sirloin or ribeye steak, cut into bite-sized pieces; 1 teaspoon salt; ½ teaspoon black pepper; 4 cloves garlic, minced; 3 tablespoons butter; 1 tablespoon olive oil; 1 cup heavy cream; ¾ cup freshly grated Parmesan cheese; 300g linguine pasta; 2 tablespoons chopped parsley (optional); ½ teaspoon red pepper flakes (optional)

There are a few dishes I go back to over and over when I want to impress without overcomplicating dinner—and Cheesy Garlic Steak Bites over Creamy Linguine Pasta is at the top of that list. It’s that irresistible combination of juicy, tender steak bites seared to perfection, tossed in a buttery garlic sauce, then paired with rich, creamy linguine coated in cheese. When that sauce starts to mingle with the pasta on your plate, magic happens. It’s comfort food with just enough elegance to make you feel like a chef in your own kitchen.

I made this dish for a dinner party once, and it’s all anyone talked about the next day. What I love is how quickly it comes together—even on a weeknight—and how satisfying each bite is. The contrast between the seared crust on the steak and the velvety noodles makes it one of those “just one more bite” meals. Whether you’re cooking for your family or hosting friends, this is a guaranteed crowd-pleaser.

Why You’ll Love This Cheesy Garlic Steak Bites over Creamy Linguine Pasta

This dish is a double win: bold, juicy steak flavor meets cheesy, garlicky pasta indulgence. You’ll love it because:

It cooks in under 30 minutes.
It’s rich and satisfying without requiring fancy ingredients.
You get both protein and carbs in a balanced, crave-worthy way.
It feels restaurant-quality, yet is super achievable at home.
The garlicky steak sauce becomes a built-in pasta enhancer—zero waste, maximum flavor.

What Cut of Steak Works Best for Cheesy Garlic Steak Bites?

I’ve tested this recipe with several cuts, and nothing beats a good sirloin or ribeye. Sirloin is leaner and more budget-friendly, while ribeye brings more marbling and a richer flavor. You can also use tenderloin if you’re going for melt-in-your-mouth tenderness, but honestly, even a well-trimmed New York strip cut into cubes works beautifully. The key is to choose a steak that stays juicy and tender when seared quickly over high heat. And make sure to cut it into uniform bite-sized pieces so it cooks evenly.

Options for Substitutions

If you’re missing a few ingredients or want to make this dish your own, there’s plenty of flexibility.

Steak: Swap in chicken breast or shrimp if you’re not in the mood for beef. Tofu even works for a vegetarian spin—just crisp it up nicely.
Linguine: Any long pasta will do—fettuccine, spaghetti, or even pappardelle. For a lighter option, try zucchini noodles or gluten-free pasta.
Heavy cream: Can be substituted with half-and-half or a mix of milk and cream cheese for richness without the full fat.
Parmesan cheese: Pecorino Romano is a great alternative with a salty bite, or use a shredded Italian blend.
Garlic: Fresh is best, but in a pinch, garlic powder will work—just reduce the quantity.

Ingredients for This Cheesy Garlic Steak Bites over Creamy Linguine Pasta

Each ingredient in this dish plays a role in building deep, satisfying flavor and creamy texture. Here’s what you’ll need and why it matters:

Sirloin or Ribeye Steak: The heart of this dish—rich, juicy, and sears beautifully for a crisp outer layer and tender inside.
Salt & Black Pepper: Essential for seasoning the steak and bringing out its natural flavor.
Garlic (Fresh Minced): The base of the sauce—aromatic, punchy, and beautifully savory.
Butter: Creates the luscious, garlic-infused sauce for the steak and brings depth to the dish.
Olive Oil: Helps sear the steak without burning the butter and adds a smooth richness.
Heavy Cream: The foundation of the creamy pasta sauce—ultra-smooth and indulgent.
Parmesan Cheese (Freshly Grated): Adds a salty, nutty flavor that melts into the cream for a velvety sauce.
Linguine Pasta: A sturdy noodle that holds up well to creamy sauces and tangled bites of steak.
Parsley (Chopped, Optional): Adds a fresh, herby finish and a pop of color.
Crushed Red Pepper Flakes (Optional): For a gentle kick if you like a little heat.

Step 1: Prep and Season the Steak

Start by cutting your steak into bite-sized cubes—around 1 to 1.5 inches. Pat them dry with paper towels to ensure a good sear. Season generously with salt and black pepper on all sides, then set aside while you prep your other ingredients.

Step 2: Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water before draining—it might come in handy to loosen the sauce later.

Step 3: Sear the Steak Bites

Heat a large skillet over medium-high heat. Add a mix of olive oil and butter. Once hot, place the steak cubes in a single layer—don’t overcrowd the pan. Sear for about 2-3 minutes per side until browned and cooked to your liking. Remove and set aside.

Step 4: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium and add more butter if needed. Toss in the minced garlic and cook for 30–60 seconds until fragrant, scraping up any browned bits left from the steak. Be careful not to burn the garlic.

Step 5: Finish the Creamy Pasta

Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan until it melts into a silky sauce. Add the drained linguine and toss to coat. If the sauce gets too thick, add a splash of that reserved pasta water.

Step 6: Combine and Garnish

Add the steak bites back to the skillet or serve them over the pasta—your choice. Spoon some of that garlicky butter from the pan over the top. Sprinkle with chopped parsley and optional red pepper flakes for a bit of heat.

How Long to Cook the Cheesy Garlic Steak Bites over Creamy Linguine Pasta

This dish comes together surprisingly fast—perfect for a satisfying dinner without a long wait.

Steak Bites: Sear for 2–3 minutes per side for medium-rare, depending on the size of your cubes. For medium or well-done, cook slightly longer but avoid overcooking to prevent toughness.
Linguine Pasta: 8–10 minutes, depending on the brand and thickness.
Sauce: The garlic butter takes less than a minute, and the cream sauce comes together in about 5 minutes.

In total, expect everything to be ready in under 30 minutes from start to finish.

Tips for Perfect Cheesy Garlic Steak Bites over Creamy Linguine Pasta

Pat the Steak Dry: Moisture is the enemy of a good sear. Use paper towels to blot before seasoning.
Don’t Overcrowd the Pan: Cook the steak in batches if needed to avoid steaming.
Use Fresh Garlic: It makes all the difference in the richness and flavor of the sauce.
Grate Your Own Cheese: Pre-shredded cheese doesn’t melt as smoothly due to added anti-caking agents.
Save Your Pasta Water: It’s a simple trick to loosen the sauce and help it cling beautifully to the noodles.
Finish With Butter: Adding a bit of cold butter at the end of searing gives a glossy, restaurant-style finish to the steak bites.
Rest the Steak: Let it sit for a couple of minutes before combining with the pasta. This keeps the juices locked in.

Watch Out for These Mistakes While Cooking

Even though this recipe is pretty straightforward, a few common mistakes can affect the final result. Here’s what to avoid:

Overcooking the Steak: Since the pieces are small, they cook fast. Pull them off the heat as soon as they reach your desired doneness—remember, they’ll continue to cook slightly while resting.
Using Cold Steak: Let the steak sit at room temperature for about 20 minutes before cooking to ensure even searing.
Burning the Garlic: Garlic can go from fragrant to bitter quickly. Keep an eye on it and lower the heat when adding it to the pan.
Adding Cheese to Boiling Sauce: Let the cream simmer before adding cheese, and remove from heat once the cheese is in to avoid separation or clumping.
Skipping the Pasta Water: This starchy liquid can help loosen your sauce without watering it down.
Overcrowding the Pan: Steak needs space to caramelize. Too many pieces will steam instead of sear.

What to Serve With Cheesy Garlic Steak Bites over Creamy Linguine Pasta?

This dish is rich and flavorful on its own, but a few complementary sides can take it to the next level.

Simple Arugula Salad

The peppery bite of arugula with a lemon vinaigrette cuts through the richness of the pasta.

Warm Garlic Bread

Soak up any extra sauce with soft, buttery garlic bread. Always a crowd favorite.

Roasted Broccoli or Asparagus

A touch of char and crunch adds a welcome contrast to the creamy pasta.

A Glass of Red Wine

Cabernet Sauvignon or a bold Malbec pairs beautifully with the garlic steak and creamy base.

Lemon Zest Green Beans

Steam and toss green beans with lemon zest and olive oil for a citrusy side that’s light and bright.

Creamed Spinach

If you want to double down on creaminess, serve it with a spoonful of garlicky creamed spinach.

Caprese Skewers

Cherry tomatoes, mozzarella balls, and fresh basil drizzled with balsamic glaze add freshness to your plate.

Storage Instructions

Cheesy Garlic Steak Bites over Creamy Linguine Pasta makes fantastic leftovers—if you’re lucky enough to have any! Here’s how to store it properly:

Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheating: Warm in a skillet over medium heat with a splash of cream or milk to loosen the sauce. Avoid microwaving steak too long—it can turn rubbery.
Freezing: Not ideal. The cream-based sauce may separate after thawing, and the steak can lose its tenderness. Stick to making it fresh for best results.

Estimated Nutrition

Here’s a general idea of the nutritional content per serving (assuming 4 servings total):

Calories: ~720 kcal
Protein: 38g
Fat: 42g
Saturated Fat: 20g
Carbohydrates: 45g
Sugar: 3g
Fiber: 2g
Cholesterol: 140mg
Sodium: 520mg

Keep in mind these are estimates and can vary based on the specific ingredients and brands used.

Frequently Asked Questions

What’s the best way to get a perfect sear on the steak bites?

Make sure the steak is dry and the pan is hot. Don’t overcrowd—work in batches if needed. A mix of oil and butter helps achieve a golden crust without burning.

Can I make this recipe ahead of time?

You can prep the ingredients ahead—cut the steak, grate the cheese, and even cook the pasta. But for best texture and flavor, sear the steak and make the sauce fresh right before serving.

Is there a way to make this dish lighter?

Yes! Use half-and-half instead of heavy cream, skip the butter in the pasta sauce, and opt for a leaner cut of steak like flank or sirloin.

Can I add vegetables to the pasta?

Absolutely. Sautéed mushrooms, spinach, or sun-dried tomatoes go really well with the creamy garlic sauce and steak.

What should I do if the sauce is too thick?

Add a splash of reserved pasta water or milk to loosen it up. Stir gently to bring it back to a smooth, creamy consistency.

Can I use a different cheese?

Yes. Pecorino Romano, Asiago, or a high-quality shredded Italian blend work well. Avoid cheeses that don’t melt smoothly like feta or goat cheese.

Is this recipe spicy?

Not inherently, but you can add red pepper flakes to give it a gentle heat. It’s easy to customize depending on your preference.

How do I know when the steak is cooked perfectly?

Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. Or just cut into one piece after searing—if it’s juicy and slightly pink, it’s ready.

Conclusion

Cheesy Garlic Steak Bites over Creamy Linguine Pasta is everything you want in a weeknight meal—quick, indulgent, and packed with flavor. It brings together juicy, garlicky steak and silky, cheese-coated noodles into one unforgettable plate. Whether you’re cooking for a special night or just treating yourself to a better-than-takeout dinner, this recipe always delivers. Don’t be surprised if it becomes a new staple in your rotation.