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Garlic Butter Beef Linguine with Cheesy Alfredo Sauce

Tender seared beef and a two-cheese Alfredo sauce come together over linguine for a fast, satisfying dinner that tastes way more impressive than the effort it takes.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 12 oz linguine pasta
  • 1 lb beef sirloin or flank steak thinly sliced
  • salt and black pepper to taste
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter for garlic butter
  • 4 cloves garlic minced, for garlic butter
  • 1 teaspoon Italian seasoning optional
  • 2 tablespoons unsalted butter for Alfredo sauce
  • 2 cloves garlic minced, for Alfredo sauce
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • salt and pepper to taste
  • 1 pinch nutmeg optional
  • fresh parsley chopped, for garnish
  • extra Parmesan for serving

Instructions

  • Bring a large pot of salted water to a boil. Add 12 oz linguine and cook according to package instructions until al dente. Drain, reserving ½ cup of the pasta water, and set aside.
  • Season 1 lb thinly sliced beef with salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef and sear for 2 to 3 minutes per side until browned but not overcooked. Remove the beef from the skillet and set aside.
  • Reduce heat to medium. In the same skillet, melt 3 tablespoons unsalted butter. Add 4 cloves minced garlic and 1 teaspoon Italian seasoning (if using). Cook for 1 to 2 minutes until fragrant. Return the seared beef to the skillet and toss to coat in the garlic butter. Remove from heat and set aside.
  • In a separate saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 cloves minced garlic and cook for 1 minute. Pour in 1½ cups heavy cream, stirring constantly.
  • Gradually add 1 cup freshly grated Parmesan and ½ cup shredded mozzarella to the cream, whisking continuously until smooth. Season with salt, pepper, and 1 pinch of nutmeg if using. If the sauce is too thick, stir in the reserved pasta water a little at a time until it reaches your preferred consistency.
  • Add the drained linguine to the Alfredo sauce and toss until every strand is evenly coated.
  • Plate the pasta and top with the garlic butter beef. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately.