Introduction

This Cowboy Butter Steak Linguine is a hearty and flavorful dish that combines tender steak, roasted carrots, and a rich garlic butter sauce. Perfect for a comforting weeknight dinner, it’s quick to prepare yet impressive enough to serve guests.

A white plate holds a creamy pasta dish with three main layers. The bottom layer is thick, flat pasta noodles in a light beige creamy sauce, mixed with small orange and red vegetable pieces scattered throughout. On top of the pasta, there are several slices of dark brown cooked beef with a juicy texture. The beef is covered with a melted cheese layer that is white and slightly browned in spots, blending smoothly with the beef and pasta below. Small green chopped herbs are sprinkled on top, and some black pepper is visible on the cheese and beef, adding a touch of texture and color contrast. 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 oven to 425°F (220°C). Toss carrot slices with 1 tablespoon olive oil, salt, and pepper. Spread 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. Cook linguine according to package directions until al dente. Drain and set aside.
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 desired doneness. Remove from skillet and set aside.
Step 4: In the same skillet, melt butter with 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 cooked linguine to the skillet, tossing to coat in the cowboy butter sauce. Return steak and roasted carrots to the skillet and toss gently to combine.
Step 6: Sprinkle with grated Parmesan and chopped parsley. Toss lightly and adjust seasoning with salt and pepper.
Step 7: Serve immediately while warm.

Tips & Variations

For a creamier sauce, add a splash of heavy cream or a couple of tablespoons of pasta cooking water when tossing the linguine.
Swap the steak for chicken or shrimp if preferred; adjust cooking times accordingly.
Add other roasted vegetables like zucchini or bell peppers for more color and flavor.
If you like a smoky kick, increase the paprika or add a dash of smoked paprika instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well.

How to Serve

The image shows a close-up of a black cast iron pan filled with a dish having three main layers: the first layer is creamy yellow tortellini pasta that looks smooth and soft, the second layer consists of orange and red bell pepper strips adding bright, crunchy colors, and on top are grilled beef cubes with a charred, brown crust and juicy texture. There is visible steam rising from the dish, and ground black pepper is sprinkled over the food. The pan is 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 type of pasta?

Yes, feel free to substitute linguine with fettuccine, spaghetti, or even penne. Choose a shape that holds the sauce well and cooks to al dente.

How do I know when the steak is cooked properly?

Sear the steak pieces for about 2–3 minutes per side for medium-rare to medium. Adjust cooking time based on thickness and your preferred doneness. Use a meat thermometer if desired—130°F (54°C) for medium-rare.