Name: Cheesy Garlic Steak Bites over Creamy Linguine Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb sirloin steak, cut into 1–1½ inch cubes; 1 tsp salt; ½ tsp black pepper; 1 tsp garlic powder; 2 tbsp olive oil; 3 tbsp butter, divided; 4 cloves garlic, minced; 1 cup heavy cream; ¾ cup grated parmesan cheese; 8 oz linguine pasta; 2 tbsp chopped Italian parsley; ½ tsp crushed red pepper flakes (optional)

When I want to impress without spending hours in the kitchen, Cheesy Garlic Steak Bites over Creamy Linguine Pasta is my go-to. It hits that perfect balance of rich, comforting flavors and elegant presentation. Tender steak bites seared to perfection, coated in a cheesy garlic butter sauce, and nestled beside a mound of creamy linguine—it’s the kind of meal that makes people pause mid-bite and say, “Wow.”

I love how this dish brings together bold and creamy in the most satisfying way. The steak bites have a crispy edge and juicy center, drenched in garlicky, cheesy goodness, while the pasta adds a smooth, velvety contrast that pulls everything together. Whether I’m making dinner for guests or treating myself after a long day, this recipe always delivers comfort and applause.

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

This dish is a full experience on a plate—rich, savory, creamy, and deeply satisfying. It’s a restaurant-quality meal you can make at home in under an hour. The steak bites cook quickly and develop incredible flavor from a garlic butter sear. Pair that with velvety linguine tossed in a cheesy cream sauce, and you’ve got a dinner that feels indulgent but is surprisingly simple. Bonus: it’s perfect for both special occasions and weeknight cravings.

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

I’ve tried this recipe with a few different cuts, but sirloin is hands-down my favorite. It’s flavorful, tender, and holds up well when seared. If you want something even more buttery, ribeye is an excellent choice—it’s marbled and juicy, though a little pricier. New York strip also works beautifully, giving you that perfect balance between texture and taste. The key is cutting the steak into uniform bite-sized cubes so they cook evenly and stay juicy inside.

Options for Substitutions

Don’t worry if you don’t have the exact ingredients—this recipe is easy to adapt. Instead of sirloin, you can use chuck steak for a more budget-friendly version (just marinate it for a few hours to tenderize).

For the pasta, fettuccine or spaghetti are great stand-ins if you don’t have linguine. You can even swap it for zucchini noodles if you’re going low-carb.

In the sauce, if heavy cream isn’t available, half-and-half or even evaporated milk can do the trick. And if you’re out of parmesan, try pecorino romano or asiago—both add that bold, salty cheese flavor. Garlic lovers can bump up the fresh garlic or even stir in a bit of roasted garlic paste for depth.

Ingredients for This Cheesy Garlic Steak Bites over Creamy Linguine Pasta

Sirloin Steak (or your preferred cut):
This is the star of the dish—tender, juicy, and perfect for searing into golden, garlic-butter-coated bites.

Salt and Black Pepper:
Simple, but essential for seasoning the steak and drawing out its natural flavor.

Olive Oil and Butter:
The combo creates a high-heat sear with richness. Butter adds flavor while olive oil keeps it from burning.

Fresh Garlic (minced):
The base of the garlic butter sauce, giving the steak deep, aromatic flavor.

Parmesan Cheese (grated):
Melts into the sauce, adding that signature salty, cheesy finish to both the steak and pasta.

Heavy Cream:
Creates a rich and silky pasta sauce that clings to every strand of linguine.

Linguine Pasta:
The creamy partner to the steak bites. Its flat shape holds onto the cheesy sauce beautifully.

Italian Parsley (chopped):
Adds a pop of freshness and color to balance the richness of the dish.

Crushed Red Pepper Flakes (optional):
For a touch of heat—completely optional but recommended if you like a little kick.

Garlic Powder (for extra flavor):
Boosts the garlic intensity without overpowering the sauce.

Step 1: Prep and Season the Steak

Start by cutting the steak into bite-sized cubes, about 1 to 1½ inches. Pat them dry with paper towels to get a nice sear. Season generously with salt, black pepper, and a light sprinkle of garlic powder.

Step 2: Boil the Linguine

Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Drain and set aside, reserving about ½ cup of pasta water for the sauce.

Step 3: Sear the Steak Bites

Heat a large skillet over medium-high heat. Add olive oil and half the butter. Once hot, sear the steak bites in a single layer without crowding the pan. Cook for about 2-3 minutes per side until browned and cooked to your desired doneness. Remove and set aside.

Step 4: Make the Garlic Butter Sauce

In the same pan, reduce the heat to medium. Add the rest of the butter and the minced garlic. Sauté for 30 seconds until fragrant. Deglaze with a splash of pasta water if needed to lift any browned bits.

Step 5: Build the Cream Sauce

Pour in the heavy cream and let it simmer for 2-3 minutes. Stir in grated parmesan until melted and smooth. Add a touch more pasta water if the sauce feels too thick.

Step 6: Toss the Pasta

Add the cooked linguine to the sauce and toss to coat evenly. Sprinkle with chopped parsley and a pinch of crushed red pepper flakes if using.

Step 7: Bring It All Together

Return the steak bites to the pan or plate them on top of the pasta. Drizzle with any remaining garlic butter from the pan and finish with more parmesan and parsley on top.

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

This dish comes together quickly—perfect for busy weeknights or when you’re craving something indulgent without spending hours in the kitchen.

Steak Bites: Sear for about 2–3 minutes per side. For medium-rare, aim for an internal temp of 130–135°F.
Pasta: Linguine usually takes 9–11 minutes to cook al dente.
Cream Sauce: Just 5–6 minutes total to simmer and melt the cheese.

In total, you’re looking at 30 to 35 minutes from start to finish.

Tips for Perfect Cheesy Garlic Steak Bites over Creamy Linguine Pasta

Don’t overcrowd the pan when searing the steak bites. Cook in batches if necessary to get a proper golden crust.
Let the steak rest for a couple of minutes after cooking. It helps retain all those flavorful juices.
Use freshly grated parmesan—it melts smoother and has better flavor than pre-shredded versions.
Reserve pasta water before draining. It’s liquid gold for thinning out the sauce without losing richness.
Taste as you go. Balance the salt, garlic, and cheese to match your personal preference.
Finish with fresh parsley to cut the richness and brighten the dish.
Warm your serving plates if you can. This helps keep the creamy sauce from thickening too quickly once plated.

Watch Out for These Mistakes While Cooking

Overcooking the steak: Steak bites cook quickly—just a couple of minutes per side. Leaving them too long can make them tough and dry.
Using cold steak straight from the fridge: Let the steak rest at room temp for 20–30 minutes before cooking so it sears evenly.
Burning the garlic: Garlic cooks fast—too high heat will make it bitter. Lower the heat slightly once the garlic hits the pan.
Skipping the pasta water: It’s essential for loosening the cream sauce and helping it cling to the linguine.
Rushing the sauce: Let the parmesan fully melt into the cream to avoid a grainy texture.
Using low-fat cream alternatives without adjusting: If you’re swapping heavy cream for a lighter option, thicken the sauce gently to avoid it turning watery.

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

Garlic Bread

Classic and dependable. Crunchy, buttery, and perfect for mopping up any leftover cheesy sauce.

Arugula Salad with Lemon Vinaigrette

Peppery arugula with a zingy lemon dressing adds freshness and contrast to the rich pasta.

Roasted Asparagus

Lightly roasted with olive oil and sea salt, asparagus brings in a bit of earthy brightness.

A Glass of Red Wine

Something like a cabernet or merlot pairs well with the steak’s richness.

Lemon-Butter Green Beans

Quick-sautéed green beans tossed in lemon butter add a pop of citrus and crunch.

Marinated Olives & Cheese Plate

A simple appetizer that won’t compete with the main event but sets the tone nicely.

Creamy Burrata with Tomatoes

Light, creamy, and slightly acidic—this pairs surprisingly well before a dish like this one.

Fresh Fruit with Honey Drizzle

If you’re skipping dessert, a plate of grapes, berries, and melon with a touch of honey is a refreshing finisher.

Storage Instructions

If you have leftovers (lucky you), store them properly to enjoy later:

Refrigerate: Place the steak bites and linguine in an airtight container. Store in the fridge for up to 3 days. Keep a bit of extra pasta water or cream on hand for reheating.
Reheat: Warm gently in a skillet over medium-low heat. Add a splash of cream or milk to revive the sauce. Avoid microwaving the steak—it can turn rubbery.
Freezing: Not recommended. Cream sauces tend to split and lose texture after thawing.

Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (assuming 4 servings total):

Calories: 720
Protein: 38g
Fat: 41g
Saturated Fat: 20g
Carbohydrates: 52g
Fiber: 2g
Sugar: 3g
Sodium: 580mg
Cholesterol: 135mg

Keep in mind, the exact numbers may vary depending on the specific ingredients and portion sizes you use.

Frequently Asked Questions

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

Make sure the steak is dry and at room temperature before cooking. Use a hot skillet with a mix of oil and butter, and don’t overcrowd the pan—sear in batches if needed.

Can I make this dish ahead of time?

You can prep components like the steak bites and sauce a few hours in advance, but it’s best to cook and assemble just before serving for the freshest flavor and texture.

What type of cream should I use?

Heavy cream is ideal for a rich, silky sauce. You can substitute with half-and-half, but it won’t be as thick or luxurious.

Is it okay to use frozen steak?

Yes, but be sure to thaw completely and pat it dry before cooking to get a good sear and avoid steaming the meat.

Can I make it spicy?

Absolutely! Add crushed red pepper flakes to the sauce or season the steak with a touch of cayenne pepper for heat.

What if I don’t have linguine?

You can use fettuccine, spaghetti, or even penne. Any pasta that holds creamy sauce well will work.

How do I keep the sauce from separating?

Simmer gently and stir continuously after adding cheese. Don’t let the sauce boil or it may split. Use fresh cheese for best results.

Can I turn this into a low-carb dish?

Yes! Swap linguine for zucchini noodles or shirataki noodles, and ensure your cream and cheese are low in carbs.

Conclusion

Cheesy Garlic Steak Bites over Creamy Linguine Pasta is one of those meals that feels like a luxury but is shockingly simple to make. Whether you’re cooking for guests or just treating yourself to a fancy-feeling dinner, it brings steakhouse flavor straight to your kitchen with minimal fuss. The combination of juicy steak, buttery garlic sauce, and velvety pasta is pure comfort food magic—and once you try it, you’ll find yourself coming back to it again and again.