Garlic Butter Beef and Linguine in a Cheesy Cream Sauce
Ingredients:
1 pound linguine pasta
1.5 pounds sirloin steak, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons butter, divided
6 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/4 cup all-purpose flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
Salt and freshly ground black pepper to taste
1/4 cup fresh basil leaves, chiffonade
Directions:
1. Cook the linguine according to package directions until al dente. Drain and set aside.
2. Season the sirloin steak pieces with salt, pepper, Italian seasoning, and smoked paprika.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the steak and cook until browned on all sides and cooked through, about 5-7 minutes. Remove steak from the skillet and set aside.
4. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes, and cook for about 1 minute until fragrant.
5. Stir in the all-purpose flour and cook for another minute, stirring constantly.
6. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring occasionally.
7. Reduce heat to low and stir in the Parmesan cheese and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
8. Add the cooked linguine and steak to the cheese sauce. Toss to coat evenly.
9. Stir in the chopped sun-dried tomatoes and parsley.
10. Serve immediately, garnished with fresh basil leaves.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750