Creamy Cowboy Butter Linguine with Steak Bites & Spinach Recipe
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.
- 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 Bites
- 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
- 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
Vegetables & Garnish
- 2 cups fresh spinach
- 2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions
- Cook the Linguine: Bring a large pot of salted water to boil. Add linguine and cook according to package directions until al dente, about 8–10 minutes. Drain pasta, reserving ½ cup pasta water for later use. Set pasta aside.
- Sear the Steak Bites: Pat steak dry and season with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat until shimmering. Add steak bites in a single layer and sear for 1–2 minutes per side until browned with a crust but tender inside. Remove steak from skillet and keep warm on a plate covered loosely with foil.
- Make the Cowboy Butter Sauce Base: Reduce heat to medium in the same skillet. Melt butter, scraping up browned bits for extra flavor. Add minced garlic and sauté for 1–2 minutes until fragrant and golden but not burnt. Stir in Dijon mustard and fresh lemon juice, whisking to combine.
- Build the Creamy Sauce: Pour in heavy cream and broth, stirring to combine. Simmer gently for 2–3 minutes until sauce thickens slightly. Add grated Parmesan cheese and whisk until fully melted and sauce is smooth. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.
- Combine the Pasta, Steak, and Spinach: Add cooked linguine, fresh spinach, and seared steak bites back into the skillet. Toss with tongs to coat everything evenly with sauce and wilt spinach just until tender, about 1–2 minutes.
- Finish & Serve: Remove skillet from heat. Sprinkle freshly chopped parsley and extra Parmesan cheese on top. Serve pasta hot immediately for best flavor and texture.
Notes
- For extra flavor, let the steak rest for a minute before adding it back to the sauce to keep it juicy.
- You can substitute ribeye with flank or sirloin steak, or use chicken for a lighter variation.
- Use fresh lemon juice instead of bottled for the best bright flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream to loosen sauce.
- Freshly grated Parmesan melts more smoothly and adds richer flavor compared to pre-shredded cheese.
Keywords: creamy linguine, cowboy butter sauce, steak bites, spinach pasta, easy dinner, creamy pasta, quick steak recipe
