Beef Linguine in Cheesy Alfredo Sauce Recipe
Introduction
Beef Linguine in Cheesy Alfredo Sauce is a comforting and satisfying dish that combines tender slices of seared beef with rich, creamy pasta. This recipe balances hearty flavors and creamy textures, perfect for a cozy weeknight dinner or a special gathering.
Ingredients
- 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
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning (optional)
- 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)
- Fresh parsley, chopped
- Extra Parmesan (for serving)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
- Step 2: Season the beef slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef and sear for 2–3 minutes per side until browned but not overcooked. Remove the beef and set aside.
- Step 3: In the same skillet, melt 3 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and Italian seasoning, if using. Cook for 1–2 minutes until fragrant. Return the beef to the skillet and toss in the garlic butter. Remove from heat and set aside.
- Step 4: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and cook for 1 minute. Pour in the heavy cream while stirring constantly. Gradually whisk in the Parmesan and mozzarella cheese until smooth.
- Step 5: Season the sauce with salt, pepper, and a pinch of nutmeg if desired. If the sauce becomes too thick, slowly add reserved pasta water a little at a time until you reach your preferred consistency.
- Step 6: Add the cooked linguine to the Alfredo sauce and toss well to coat evenly.
- Step 7: Plate the pasta and top with the garlic butter beef. Garnish with chopped fresh parsley and extra Parmesan cheese before serving.
Tips & Variations
- For added depth, try substituting half of the heavy cream with whole milk for a lighter sauce.
- Use freshly grated cheese for the best flavor and smooth sauce texture.
- Swap Italian seasoning with fresh herbs like basil or thyme for a different aroma.
- For a spicier kick, add a pinch of red pepper flakes to the garlic butter step.
Storage
Store leftover beef linguine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened. Avoid microwaving on high heat to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of pasta for this recipe?
Yes, you can substitute linguine with fettuccine, penne, or any pasta you prefer. Just adjust cooking time according to the package instructions.
How do I prevent the beef from overcooking?
Sear the beef quickly over medium-high heat just until browned on both sides. Removing it from heat while still slightly pink inside will keep it tender when combined with the sauce later.
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Beef Linguine in Cheesy Alfredo Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A delicious and hearty Beef Linguine in Cheesy Alfredo Sauce recipe featuring tender seared beef sirloin combined with creamy homemade Alfredo sauce and perfectly cooked linguine pasta. This comforting dish is elevated with fresh garlic, Parmesan, and mozzarella cheeses, making it an irresistible meal for any occasion.
Ingredients
Pasta
- 12 oz (340 g) linguine pasta
Beef and Seasoning
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced
- Salt & black pepper to taste
- 1 tbsp olive oil
Garlic Butter for Beef
- 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 cheese for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta water, and set the pasta aside.
- Sear the Beef: Season the thinly sliced beef with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef and sear for 2 to 3 minutes on each side until browned but not overcooked. Remove the beef from the skillet and set aside.
- Make Garlic Butter for the Beef: In the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and Italian seasoning (if using), and cook for 1 to 2 minutes until fragrant. Return the seared beef to the skillet and toss it in the garlic butter to coat. Remove the beef once coated and set aside.
- Prepare Cheesy Alfredo Sauce: In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream, stirring constantly to avoid burning. Gradually whisk in the freshly grated Parmesan cheese and shredded mozzarella cheese until the sauce is smooth and creamy. Season the sauce with salt, pepper, and a pinch of nutmeg if desired. If the sauce becomes too thick, add the reserved pasta water gradually, stirring to reach the desired consistency.
- Combine Pasta & Sauce: Add the cooked linguine to the saucepan with the Alfredo sauce and toss to coat the pasta evenly.
- Serve with Beef: Plate the coated linguine pasta and top it with the garlic butter coated beef. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated for a smoother sauce.
- Do not overcook the linguine; it should be al dente to hold up well with the creamy sauce.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- If the sauce thickens too much upon standing, thin it out with a bit of reserved pasta water or warm milk before serving.
- Leftover beef can be stored separately and reheated gently to avoid toughness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Beef linguine, Alfredo sauce, cheesy pasta, creamy sauce, garlic butter beef, Italian pasta recipe
