Name: Cheesy Garlic Steak Bites & Creamy Linguine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs sirloin steak, cut into 1-inch cubes; 2 tbsp olive oil; 4 tbsp butter, divided (room temperature or softened for easier melting); 4 cloves garlic, minced; 2 tbsp Cajun seasoning; 1 tsp smoked paprika; 1/8 tsp black pepper; 1/2 tsp salt; 1 lb linguine pasta; 6 tbsp butter; 5 cloves garlic, minced; 3 cups heavy cream; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Romano cheese; 1 tsp salt; 1/8 tsp black pepper; 1 tsp garlic powder

Jump to Recipe

Creamy, juicy, and full of garlicky goodness, Cheesy Garlic Steak Bites & Creamy Linguine is the kind of dinner that feels like a warm hug on a plate. This recipe brings tender seared steak cubes together with a luscious, cheesy linguine sauce that clings to every strand—perfect for a cozy weeknight or an impressive weekend meal. Fun fact: steak and pasta pairings were popularized in home kitchens as an easy way to make meat stretch farther while keeping everyone satisfied. If you love hearty, comforting meals, this one delivers in under an hour and with minimal fuss. For another weeknight favorite that celebrates buttery steak bites, check out this garlic-butter version that pairs beautifully with shells. Give this recipe a try—you’ll be glad you did.

What is Cheesy Garlic Steak Bites & Creamy Linguine?

What’s in a name? Cheesy Garlic Steak Bites & Creamy Linguine pretty much tells the whole story: little bites of steak tossed atop a creamy, garlicky linguine loaded with melted cheeses. Curious how it came to be? Maybe someone said, “What if we married our favorite steak dinner with our favorite pasta night?” and voilà. Is it over-ambitious? Maybe. Is it delicious? Absolutely. After all, “the way to a man’s heart is through his stomach.” Whether you’re feeding family or treating yourself, this dish is a lively, comforting mash-up that’s impossible not to love. Grab your skillet and let’s get cooking!

Why You’ll Love This

Main highlight: The dish shines because of the contrast—crispy, seared steak bites against a luxuriously creamy, cheesy linguine. Every mouthful offers texture and rich flavor.
Cost-saving benefits: Making this at home means you’re getting restaurant-style decadence for a fraction of the price. Use a less expensive steak cut cubed small, and it stretches further without losing the satisfying steak experience.
Flavorful ingredients: Garlic, a trio of cheeses (Parmesan, mozzarella, Romano), butter, and a touch of Cajun and smoked paprika give the steak and sauce layers of savory complexity and just enough heat.

If you like rich pasta with steak, you’ll also enjoy this rigatoni variation that uses a similar garlic-butter steak bite concept. Ready to bring cheesy comfort to your table? Let’s do it.

How to Make

Quick Overview

This recipe is straightforward and satisfying. The steak cubes are seasoned and quickly seared for a juicy interior and caramelized exterior, while the linguine simmers in a garlic-forward, ultra-creamy cheese sauce. Prep time is about 15 minutes and cooking takes roughly 20–25 minutes, so total time is around 35–40 minutes.

Approximate time:

Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes

Ingredients

1.5 lbs sirloin steak, cut into 1-inch cubes
2 tbsp olive oil
4 tbsp butter, divided (room temperature or softened for easier melting)
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp smoked paprika
1/8 tsp black pepper
1/2 tsp salt
1 lb linguine pasta
6 tbsp butter
5 cloves garlic, minced
3 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup grated Romano cheese
1 tsp salt
1/8 tsp black pepper
1 tsp garlic powder

Directions

Prepare the steak: In a large bowl, toss the 1-inch steak cubes with 2 tablespoons olive oil, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Make sure every cube is evenly coated.
Heat skillet: Place a large skillet over medium-high heat. Add 2 tablespoons of butter and let it heat until foaming.
Sear the steak (first batch): Add half of the steak cubes in a single layer—do not overcrowd the pan. Sear for 3 minutes on one side without moving, then flip and sear for another 3 minutes until golden brown. Cook to your preferred doneness (3 minutes per side yields medium-rare to medium depending on cube thickness). Remove steak from skillet and set aside on a plate.
Sear the steak (second batch): Add the remaining 2 tablespoons butter to the skillet. Add the remaining steak cubes in a single layer and repeat the searing process, 3 minutes per side. Remove and set aside with the first batch.
Cook the pasta: While searing the steak, bring a large pot of salted water to a boil and cook 1 lb linguine according to package directions until al dente. Drain the pasta and set aside.
Make the creamy sauce: In the same skillet used for the steak (leave the fond for flavor), melt 6 tablespoons butter over medium heat. Add 5 cloves minced garlic and cook for about 1 minute until fragrant, stirring constantly so it doesn’t burn.
Add cream: Pour in 3 cups heavy cream and bring the mixture to a gentle simmer. Reduce heat to low.
Melt in cheeses: Stir in 1 cup grated Parmesan, 1 cup shredded mozzarella, and 1/2 cup grated Romano. Keep stirring until the cheeses are fully melted and the sauce is smooth and creamy.
Season the sauce: Add 1 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon garlic powder. Taste and adjust seasoning if needed.
Combine pasta and sauce: Add the drained linguine to the creamy cheese sauce and toss gently to coat each strand evenly. If the sauce is too thick, add a splash of reserved pasta water.
Plate and finish: Divide the creamy linguine among plates and top with the seared steak bites. Serve immediately for best texture.

Cheesy Garlic Steak Bites & Creamy Linguine

What to Serve With

A crisp Caesar salad or simple mixed greens with a lemon vinaigrette to cut the richness.
Roasted or steamed broccoli or green beans for a bright, fresh contrast.
Garlic bread or crusty Italian bread to mop up any extra sauce.
For drinks: a full-bodied red wine like Malbec or a fruity Zinfandel pairs well, or serve sparkling water with lemon for a non-alcoholic option.

Top Tips for Perfecting

Steak selection: Use sirloin or a similar cut for good flavor without breaking the bank. Cut cubes evenly for uniform cooking.
Don’t overcrowd the pan: Sear the steak in batches to get a great crust. Overcrowding leads to steaming instead of searing.
Cheese choices: Freshly grate cheeses if possible—pre-shredded cheeses can contain anti-caking agents that prevent smooth melting.
Sauce consistency: If the sauce thickens too much, add a little reserved pasta water to loosen it without diluting flavor.
Don’t overcook garlic: Cook minced garlic just until fragrant to avoid bitterness.
Make it lighter: Swap half-and-half for heavy cream for a lighter sauce, but it won’t be quite as rich.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep pasta and steak together or separately for best texture.
Freezing: The cream-based sauce doesn’t freeze particularly well; freezing is not recommended as the sauce can separate. If you must freeze, store the steak separately and thaw slowly.
Reheating: Gently reheat in a skillet over low heat with a splash of milk or cream to restore creaminess, stirring frequently. Microwaving works but reheat in short bursts and stir to avoid hot spots.

FAQs

Can I use a different cut of steak?
Yes. Sirloin is recommended for balance of flavor and cost, but ribeye, strip steak, or flank can work. Adjust searing time for thicker or leaner cuts.

How can I make this dairy-free?
Use a dairy-free butter and a plant-based cream substitute, plus nutritional yeast in place of cheeses for a cheesy flavor. Results will vary from the original but still tasty.

Can I prep this ahead of time?
You can cube and season the steak a few hours ahead, and grate cheese in advance. Cook everything right before serving for best texture.

Is there a vegetarian version?
Try replacing steak with pan-seared mushrooms or seasoned tofu cubes and follow the same sauce method (use vegetarian cheese if needed).

What should I do if the sauce is too thick or too thin?
If too thick, add reserved pasta water or a splash of milk/cream. If too thin, simmer gently until it reduces and thickens, stirring frequently.

Conclusion

This Cheesy Garlic Steak Bites & Creamy Linguine recipe is a fail-safe way to bring restaurant-quality comfort to your dinner table with simple steps and big flavor. The combination of seared steak and creamy, cheesy linguine makes every bite feel indulgent yet homey—perfect for family meals or date nights. If you enjoyed this, you might also appreciate a similar take on creamy steak pasta—see Creamy Steak Pasta – Cooking in the Midwest for another delicious twist on steak-and-pasta comfort food. Give it a try, invite someone you love, and share the delicious results.