Ingredients
Scale
- 12 oz linguine pasta
- 1 lb sirloin or ribeye steak, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup beef or vegetable broth
- 3/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
- Pat steak pieces dry and season with salt, black pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and sear for 1–2 minutes per side until browned. Remove and set aside.
- Reduce heat to medium. Melt butter, scraping up any browned bits. Add garlic and cook 1–2 minutes until fragrant.
- Stir in Dijon mustard and lemon juice, whisking until combined.
- Pour in heavy cream and broth. Simmer 2–3 minutes, then add Parmesan cheese. Stir until smooth and creamy.
- Add cooked linguine, spinach, and steak bites back into the skillet. Toss to coat until spinach wilts and pasta is covered.
- If sauce is too thick, add reserved pasta water to adjust consistency.
- Remove from heat, sprinkle with parsley and extra Parmesan, and serve immediately.
Notes
- Let steak rest for a minute before adding back to sauce for extra juiciness.
- Substitute ribeye with flank or sirloin steak, or use chicken for a lighter variation.
- Use fresh lemon juice for best flavor.
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream.
- Freshly grated Parmesan melts smoother than pre-shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Halal