Introduction

Enjoy a hearty and flavorful pasta dish that brings together tender steak bites, sweet roasted carrots, and a rich, garlicky cowboy butter sauce tossed with linguine. Finished with Parmesan and fresh parsley, this recipe offers comfort food with a gourmet twist that’s perfect for weeknight dinners or special occasions.

A close-up view of a white plate filled with creamy pasta. The pasta is thick and coated in a light beige sauce, with pieces of grilled steak layered on top, showing a dark brown, slightly charred texture. Thin slices of orange carrot and small bits of red pepper are scattered throughout the pasta, adding color contrast. Fresh green parsley is sprinkled across the top, giving a fresh look. The sauce looks smooth and coats the steak and pasta evenly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz linguine
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
2 cups carrots, sliced into thin sticks or coins
3 tbsp olive oil (divided)
4 tbsp butter
4 cloves garlic, minced
1 tbsp lemon juice
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
Salt and black pepper, to taste
½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat the oven to 425°F (220°C). Toss carrot slices with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15–20 minutes until tender and lightly caramelized.
Step 2: Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season steak pieces with salt, black pepper, paprika, garlic powder, and onion powder. Sear steak for 2–3 minutes per side until browned and cooked to your desired doneness. Remove steak from skillet and set aside to rest.
Step 4: In the same skillet, melt butter with the remaining 1 tablespoon olive oil. Add minced garlic and cook for 1 minute until fragrant. Stir in lemon juice, Dijon mustard, and red pepper flakes if using.
Step 5: Add the cooked linguine to the skillet, tossing it gently to coat in the cowboy butter sauce. Return the seared steak and roasted carrots to the skillet, folding everything together for even flavor distribution. Add a splash of reserved pasta water if the sauce needs loosening.
Step 6: Sprinkle grated Parmesan cheese over the pasta and toss lightly to combine. Garnish with fresh chopped parsley and adjust seasoning with salt and pepper to taste.
Step 7: Serve immediately while warm, pairing with a fresh green salad or garlic bread if desired.

Tips & Variations

Choose sirloin or ribeye steak for tenderness and flavor; avoid lean cuts to prevent dryness.
Cut carrots uniformly for even roasting and caramelization.
Adjust red pepper flakes to customize the spice level to your liking.
Reserve some pasta water to loosen the sauce without diluting its flavor.
Try sautéed mushrooms or different vegetables like bell peppers or zucchini for extra variety.
Swap Parmesan for Pecorino Romano for a sharper cheese flavor.
Add fresh thyme or rosemary to the butter sauce for an herbal twist.

Storage

This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or butter to refresh the sauce. Avoid microwaving to maintain the texture of the steak and pasta.

How to Serve

A close-up view of creamy pasta with thick fettuccine noodles coated evenly in a rich, light beige sauce. On top, there are several pieces of cooked beef strips that are dark brown with a slightly crispy texture. Small bits of orange carrot slices and fresh green parsley are scattered across the dish, adding bright color contrast. The pasta is served on a white plate placed on 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 use a different cut of steak?

Yes! Ribeye and sirloin are ideal for their tenderness and flavor. Flank or skirt steak can also work if sliced thinly and cooked quickly to avoid toughness.

Can I make this dish ahead of time?

You can prepare the carrots and pasta in advance, but for the best taste and texture, assemble and serve immediately after cooking the steak and sauce.