Servings: 4
Ingredients
Pasta & Beef
- 12 oz 340 g linguine pasta
- 1 lb 450 g beef sirloin or flank steak, thinly sliced
- Salt & black pepper to taste
- 1 tbsp olive oil
Garlic Butter
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tsp Italian seasoning optional
Cheesy Alfredo Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt & pepper to taste
- Pinch of nutmeg optional
Garnish
- Fresh parsley chopped
- Extra Parmesan for serving
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook linguine according to package instructions until al dente.
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Drain and set aside, reserving ½ cup pasta water.
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Sear the Beef
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Season beef slices with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Add beef and sear 2–3 minutes per side until browned but not overcooked.
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Remove beef and set aside.
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Make Garlic Butter
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In the same skillet, melt 3 tbsp butter over medium heat.
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Add garlic and Italian seasoning; cook 1–2 minutes until fragrant.
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Return beef to the skillet and toss in garlic butter.
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Remove from skillet and set aside.
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Prepare Cheesy Alfredo Sauce
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In a separate saucepan, melt 2 tbsp butter over medium heat.
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Add garlic and cook 1 minute.
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Pour in heavy cream, stirring constantly.
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Gradually add Parmesan and mozzarella, whisking until smooth.
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Season with salt, pepper, and a pinch of nutmeg.
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If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
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Combine Pasta & Sauce
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Add cooked linguine to the Alfredo sauce.
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Toss to coat evenly.
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Serve with Beef
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Plate pasta and top with garlic butter beef.
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Garnish with parsley and extra Parmesan.