Name: Creamy Cowboy Butter Linguine with Steak Bites & Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; 1 cup heavy cream; ½ cup beef or vegetable broth; ¾ cup grated Parmesan cheese; 2 cups fresh spinach; 2 tbsp fresh parsley, chopped (plus more for garnish)

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Introduction

Juicy steak bites, tender linguine, and fresh spinach come together in a rich cowboy butter cream sauce infused with garlic, lemon, and Dijon mustard. This pasta delivers a restaurant-quality meal in just 30 minutes—perfect for busy nights when you crave something bold, buttery, and indulgent.

A close-up image of a pasta dish with three layers visible: the bottom layer is yellowish twisted pasta with a slightly glossy texture, the middle layer consists of small chunks of dark brown cooked beef scattered evenly, and the top layer is creamy beige cheese sauce with small bits of green herbs sprinkled across. The dish is served on a white plate, placed on a white marbled surface. The image shows a warm and inviting meal with rich colors and a textured appearance. 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 & 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

Don’t overcook the steak; sear quickly over high heat to lock in juices and achieve a beautiful crust.
Use fresh lemon juice for a bright, clean flavor—bottled juice can’t match it.
Reserve pasta water to loosen and smooth out the sauce if needed.
Choose sirloin or ribeye for tender, flavorful steak bites.
Add spinach at the end to keep it vibrant and fresh, not mushy.
Substitute chicken, shrimp, or portobello mushrooms for a different protein option.

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 cream or milk to loosen the sauce. Avoid microwaving for too long to prevent the steak from becoming chewy. You can freeze the dish without spinach for up to 1 month; thaw overnight in the fridge and reheat on the stovetop before adding fresh spinach.

How to Serve

The image shows a close-up of pasta on a white plate, with thick noodles covered in creamy, yellow cheese sauce. On top, there are small chunks of brown cooked beef scattered evenly, mixed with finely chopped green herbs that add color contrast. The cheese sauce is smooth and slightly glossy, coating the pasta and beef well. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with chicken instead of steak?

Absolutely! Boneless, skinless chicken breasts or thighs work well. Cut into bite-sized pieces, season with salt, pepper, and smoked paprika, then sear in a hot skillet for 3–4 minutes per side until cooked through. The cowboy butter cream sauce complements chicken beautifully for a flavorful, hearty meal.

What makes “cowboy butter” different from regular garlic butter?

Cowboy butter builds on regular garlic butter by adding layers of flavor like Dijon mustard for tang, fresh lemon juice for brightness, and fresh herbs like parsley for freshness. Sometimes, smoked paprika is included for a smoky kick. Combined with cream and Parmesan, this creates a rich yet balanced sauce that’s more complex and zesty than plain garlic butter.

Can I use half-and-half instead of heavy cream?

Yes, half-and-half can be used to lighten the dish. The sauce will be less thick and velvety but still creamy. Allow the sauce to simmer longer to reduce and thicken naturally. Adding extra Parmesan can help maintain a rich flavor and smoother texture.

What’s the best pasta shape for this sauce?

Linguine is ideal because its flat, ribbon-like shape holds the creamy sauce well. Fettuccine or spaghetti also work nicely. For short pasta, penne or rigatoni are great choices, as their shapes trap sauce and bits of steak for full flavor in every bite.