Introduction

This Creamy Cowboy Butter Linguine with Steak Bites & Spinach is a rich and satisfying dish perfect for a hearty dinner. Featuring tender steak pieces tossed in a luscious buttery cream sauce with fresh spinach and Parmesan, it brings together bold flavors in just one pan.

A close-up view of a dish showing thick spaghetti noodles coated in a creamy light orange sauce forming the base layer, topped with small pieces of grilled steak that are browned on the outside with a pink center. On top of the steak and noodles, there is a layer of melted white cheese with some browned spots, sprinkled with chopped green parsley and black pepper. The dish is presented on a white plate against a white marbled background. 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 extra tenderness or sirloin for a leaner option depending on your preference.
Add a pinch of red pepper flakes for a spicy kick.
Swap fresh spinach for kale or arugula for a different leafy green flavor.
For a lighter sauce, substitute half-and-half for the heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

A white plate is filled with a creamy pasta base, the pasta is thick and slightly twisted, covered in a rich, light beige sauce with small bits of green herbs mixed in. On top, there are several pieces of browned beef cubes scattered evenly. The dish is finished with melted cheese that has a golden, slightly bubbling texture in the center, sprinkled generously with chopped green parsley and cracked black pepper. The setting is on a white marbled textured surface. 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, this recipe works well with other long pasta such as fettuccine or spaghetti. Just adjust cooking times according to the package instructions.

How do I know when the steak bites are cooked?

Sear the steak pieces for about 1-2 minutes per side until browned with a slightly pink center for medium-rare. Adjust cooking time for your preferred doneness.

Creamy Cowboy Butter Linguine with Steak Bites and Spinach Recipe

Print Recipe

★★★★★

4.4 from 142 reviews

This Creamy Cowboy Butter Linguine with Steak Bites & Spinach is a rich and flavorful pasta dish featuring tender seared steak pieces, fresh spinach, and a luscious creamy butter sauce made with garlic, Dijon mustard, lemon juice, and Parmesan. Perfect for a hearty weeknight dinner, it combines the smoky warmth of paprika-seasoned steak with a silky, cheesy sauce that clings to al dente linguine for an indulgent and satisfying meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

12 oz linguine pasta

Steak & Seasoning

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

Sauce & Extras

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

Cook pasta: 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.
Season steak: Pat steak pieces dry with paper towels and season all over with salt, black pepper, and smoked paprika.
Sear steak bites: Heat olive oil in a large skillet over medium-high heat. Add the steak pieces in a single layer and sear for 1–2 minutes per side until browned and cooked to desired doneness. Remove the steak from the skillet and set aside.
Prepare sauce base: Reduce the heat to medium in the same skillet. Melt the unsalted butter, scraping up any browned bits from the steak for added flavor. Add minced garlic and cook for 1–2 minutes until fragrant but not browned.
Add flavorings: Stir in Dijon mustard and fresh lemon juice, whisking them together until well combined with the butter and garlic mixture.
Simmer cream sauce: Pour in the heavy cream and beef or vegetable broth. Bring the sauce to a gentle simmer for 2–3 minutes, then stir in the grated Parmesan cheese until the sauce becomes smooth, creamy, and slightly thickened.
Toss pasta with sauce and spinach: Add the cooked linguine, fresh spinach, and seared steak bites back into the skillet. Toss thoroughly to coat all the ingredients with the creamy sauce, allowing the spinach to wilt evenly.
Adjust sauce consistency: If the sauce is too thick, add a splash of the reserved pasta water to loosen it and achieve the perfect consistency.
Garnish and serve: Remove the skillet from heat. Sprinkle the dish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately while warm and creamy.

Notes

Use sirloin or ribeye steak for the best flavor and tenderness.
Reserve pasta water to thin the sauce if needed without diluting flavor.
Do not overcook the garlic to avoid bitterness.
Adjust seasoning to taste at the end if necessary.
Fresh spinach can be substituted with baby kale or other leafy greens.
For a lighter version, substitute heavy cream with half-and-half.
Allow steak to rest briefly before cutting to retain juices if cutting yourself.

Keywords: creamy linguine, cowboy butter, steak bites, spinach pasta, creamy pasta sauce, skillet pasta, garlic butter sauce, Parmesan pasta, quick steak dinner