Introduction

This Cowboy Butter Steak Linguine is a flavorful and hearty pasta dish perfect for weeknight dinners or impressing guests. Tender steak and roasted carrots are tossed in a rich garlic butter sauce with a hint of spice, all served over perfectly cooked linguine. It’s a satisfying meal that’s quick to prepare and full of bold flavors.

This dish shows a white round plate filled with three layers of food. The bottom layer is creamy, light-colored noodles mixed with small orange carrot pieces scattered around. On top of this is a layer of melted cheese that is creamy white and slightly gold, covering tender pieces of grilled steak that are brown with char marks and a juicy texture. The top layer is sprinkled with chopped green herbs and cracked black pepper, giving a fresh and spicy look. 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 oven to 425°F (220°C). Toss carrot slices with 1 tablespoon olive oil, salt, and pepper. Spread them out 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 your desired doneness. Remove from skillet and set aside.
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 cooked linguine to the skillet, tossing to coat the pasta in the cowboy butter sauce. Return steak and roasted carrots to the skillet and toss gently to combine.
Step 6: Sprinkle grated Parmesan and chopped parsley over the pasta. Toss lightly and adjust seasoning with salt and pepper to taste.
Step 7: Serve immediately while warm for best flavor and texture.

Tips & Variations

For extra smoky flavor, try using smoked paprika instead of regular paprika.
Swap the steak for chicken or shrimp for a different protein option.
Use other roasted vegetables like bell peppers or zucchini if you prefer.
Add a splash of white wine to the sauce for added depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of water or broth to keep the pasta moist.

How to Serve

The dish shows a white plate filled with creamy pasta at the bottom, coated in a smooth, light yellow sauce, with thin orange carrot strips mixed in. On top, several pieces of grilled steak with a dark brown, slightly charred outside and a reddish-pink center are scattered. Melted cheese with a golden brown, bubbly texture covers the steak, sprinkled with black pepper and small green herb leaves, likely parsley, adding a fresh touch. The plate rests 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, you can substitute linguine with fettuccine, spaghetti, or any pasta shape you prefer. Cooking time may vary slightly depending on the pasta.

How do I know when the steak is cooked properly?

Use a meat thermometer for accuracy: 130–135°F for medium-rare, 140–145°F for medium. Alternatively, cook until the steak is browned on both sides and cooked to your preferred doneness.