Craving a dinner that tastes like a five-star steakhouse meal, but made right in your own kitchen? This Garlic Butter Steak with Cheesy Linguine in Four-Cheese Sauce is the ultimate comfort food combination. Tender steak bites seared to golden perfection and drenched in a rich garlic butter blend pair perfectly with a creamy, indulgent linguine coated in four kinds of cheese.

This dish delivers restaurant-worthy flavor without the fuss. It’s hearty enough for a satisfying weeknight meal but also elegant enough to serve for special occasions. The garlicky sear of the steak melds beautifully with the creamy, cheesy pasta, creating a plate that will impress anyone who takes a bite.

Preparation Phase & Tools to Use

To get started with this dish, it’s important to have the right kitchen tools for seamless execution:

Cast Iron Skillet or Heavy Pan: Crucial for getting that steakhouse-quality sear on your steak cubes. The heat retention gives the beef a caramelized crust without overcooking the inside.
Large Pot: Needed for boiling the linguine to al dente perfection.
Tongs: These make turning the steak cubes easy without piercing the meat, which helps lock in juices.
Whisk: Essential for smoothing out the cheese sauce to prevent clumping.
Microplane or Garlic Press: To get fresh, finely minced garlic for maximum flavor in your butter.

Preparation is simple, but each tool enhances texture, flavor, and ease, making your cooking experience smooth and the final dish unforgettable.

Ingredients for the Garlic Butter Steak with Cheesy Linguine in Four-Cheese Sauce

Sirloin Steak: A tender and flavorful cut, perfect for searing and slicing into cubes that stay juicy.
Fresh Garlic: Intensifies the richness of the butter and adds depth to the steak’s flavor.
Salted Butter: The foundation of the garlic butter; adds fat and flavor that coats the meat.
Linguine Pasta: Its wide, flat shape captures the thick cheese sauce beautifully.
Heavy Cream: The creamy base that binds all the cheeses into a silky sauce.
Mozzarella, Parmesan, Fontina, and Cream Cheese: This four-cheese combo delivers sharp, melty, and tangy notes to balance the rich sauce.
Black Pepper & Fresh Parsley: Add spice and freshness to finish off the dish.

How To Make the Garlic Butter Steak with Cheesy Linguine in Four-Cheese Sauce

Step 1: Sear the Steak Cubes

Heat a cast iron skillet over medium-high heat. Add a tablespoon of butter. Once melted, place steak cubes in a single layer and sear for 2-3 minutes per side until golden brown. Don’t overcrowd the pan – do it in batches if needed.

Step 2: Infuse Garlic Butter

Reduce the heat slightly and add minced garlic and remaining butter to the skillet. Let it foam and coat the steak bites. Spoon the butter over the steak repeatedly to enhance flavor.

Step 3: Cook the Linguine

While the steak cooks, bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve ½ cup of pasta water before draining.

Step 4: Make the Cheese Sauce

In a saucepan over medium heat, add cream and bring to a gentle simmer. Slowly whisk in cream cheese, then mozzarella, fontina, and parmesan. Stir until smooth. Add a splash of pasta water if needed to loosen the sauce.

Step 5: Combine and Serve

Toss drained pasta with cheese sauce until evenly coated. Plate the cheesy linguine and top with the garlic butter steak bites. Sprinkle black pepper and chopped parsley to finish.

How to Serve and Store Garlic Butter Steak with Cheesy Linguine

Serve immediately while hot and saucy. This dish shines when freshly made, but you can reheat leftovers with a splash of cream or milk to bring back the sauce’s smoothness. Store any extras in an airtight container for up to 3 days in the fridge. For best results, reheat the steak separately from the pasta to maintain its seared texture.

Frequently Asked Questions

How do I know when the steak is cooked just right?

Aim for medium-rare to medium. The edges should be browned with a slightly pink center for juicy bites.

Can I use a different type of pasta?

Yes! Fettuccine or tagliatelle would work well. Just make sure it’s a pasta that holds creamy sauces.

Can I use pre-shredded cheese for the sauce?

It’s better to use block cheese and shred it yourself. Pre-shredded versions often contain anti-caking agents that affect melting.

What if I don’t have all four cheeses?

You can still make the sauce with two or three kinds. Parmesan and cream cheese are the most essential for the base.

Can this be made ahead of time?

You can prep the steak and sauce separately, but assemble just before serving for the best texture.

Want More Pasta and Steak Dinner Ideas?

You might also love my Delicious Beef Bowtie Pasta, which swaps linguine for bowties and adds a savory tomato base.

For a creative variation, try the Garlic Butter Chicken Balls with Creamy Parmesan Pasta for a chicken-forward twist with similar creamy textures.

My Garlic Butter Steak Bites & Creamy Parmesan Shells is another easy and indulgent alternative with bite-sized pasta.

Want more cozy ideas? My Buffalo Chicken Lasagna Recipe and Best Baked Cream Cheese Spaghetti are always a hit for bold flavor lovers.

Pin and Tell Me How Yours Turned Out

You can save this to your comfort food board for later. Just hit that Pin button.

If you make it, I’d love to know how it turned out. Did you stick to the classic four-cheese combo or switch things up? Leave a comment below and don’t forget to tag your creations.

For more meal inspiration, check out my Pinterest LadyPlate board where I share recipes daily.

Garlic Butter Steak with Cheesy Linguine in Four-Cheese Sauce

Author: Julia Koch
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

A decadent and satisfying steak pasta dish featuring buttery seared sirloin and creamy linguine in a luscious four-cheese sauce. Perfect for weeknight comfort or special dinners.

Instructions

1. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of butter and let it melt. Sear the steak cubes in batches for 2–3 minutes per side until browned. Set aside.

2. Lower the heat and add the remaining butter and minced garlic. Stir until fragrant and foamy, then return steak to the pan to coat in the garlic butter.

3. In a large pot of salted boiling water, cook linguine until al dente. Reserve ½ cup of pasta water and drain.

4. In a saucepan, bring heavy cream to a simmer. Whisk in cream cheese until smooth, then gradually add mozzarella, fontina, and parmesan. Stir until melted and combined.

5. Toss cooked linguine with the cheese sauce. Add a splash of pasta water if the sauce is too thick.

6. Serve linguine on plates and top with garlic butter steak bites. Finish with black pepper and chopped parsley.