Name: Creamy Cowboy Butter Linguine with Steak Bites & Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 1 cup heavy cream; ½ cup beef or vegetable broth; ¾ cup grated Parmesan cheese; 2 cups fresh spinach; 2 tbsp fresh parsley, chopped (plus more for garnish)

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Introduction

Juicy steak bites, tender linguine, and fresh spinach come together in a rich cowboy butter cream sauce infused with garlic, lemon, and Dijon mustard. This pasta delivers a restaurant-quality meal in just 30 minutes—perfect for busy nights when you crave something bold, buttery, and indulgent.

The image shows a close-up of a creamy pasta dish on a white plate, placed on a white marbled surface. The pasta is thick and yellowish, coated in a smooth, light-colored sauce. On top, there are chunks of tender brown beef scattered throughout. The dish is garnished with small pieces of fresh green parsley, adding a pop of color. The texture of the pasta looks soft and slightly glossy, while the beef pieces are slightly browned and juicy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup beef or vegetable broth
¾ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (plus more for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
Step 2: Pat steak pieces dry and season with salt, black pepper, and smoked paprika.
Step 3: 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 from the skillet and set aside.
Step 4: In the same skillet, reduce heat to medium. Melt butter, scraping up any browned bits for extra flavor. Add minced garlic and cook for 1–2 minutes until fragrant.
Step 5: Stir in Dijon mustard and lemon juice, whisking until combined.
Step 6: Pour in heavy cream and broth. Bring to a gentle simmer for 2–3 minutes, then add Parmesan cheese. Stir until smooth and creamy.
Step 7: Add the cooked linguine, spinach, and steak bites back into the skillet. Toss well to coat everything in the sauce until spinach is wilted and pasta is evenly covered.
Step 8: If the sauce is too thick, add a splash of reserved pasta water to adjust consistency.
Step 9: Remove from heat, sprinkle with fresh parsley and extra Parmesan, and serve immediately.

Tips & Variations

Don’t overcook the steak; sear quickly over high heat to lock in juices and achieve a beautiful crust.
Use fresh lemon juice to brighten the sauce—bottled lemon juice can’t match its clean flavor.
Reserve pasta water to adjust sauce texture; a splash can loosen and smooth out the sauce beautifully.
Sirloin and ribeye are best steak choices, but flank or chicken can be used for variations.
Add spinach at the end to keep it vibrant and fresh, not mushy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Avoid microwaving for too long, as it can make the steak chewy. For longer storage, freeze without spinach for up to 1 month, thaw overnight in the refrigerator, and reheat on the stovetop before adding fresh spinach.

How to Serve

The image shows a close-up of a pasta dish on a white plate, resting on a white marbled surface. The bottom layer consists of thick, creamy pasta noodles that are light yellow and glossy with sauce. On top, there are chunks of cooked beef that are brown and tender-looking. The dish is covered with melted cheese that is light golden and slightly bubbly, with a sprinkle of fresh green herbs scattered across the top for color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with chicken instead of steak?

Absolutely! Chicken works beautifully in this dish. Use boneless, skinless chicken breasts or thighs cut into bite-sized pieces, seasoned with salt, pepper, and smoked paprika. Sear in a hot skillet for about 3–4 minutes per side until cooked through. The cowboy butter cream sauce pairs wonderfully with chicken, offering a slightly milder but equally satisfying flavor.

What makes “cowboy butter” different from regular garlic butter?

Cowboy butter goes beyond plain garlic butter by adding layers of flavor with Dijon mustard, fresh lemon juice, and fresh herbs like parsley. This combination creates a bold, tangy, and zesty sauce that’s richer and more complex. When combined with cream and Parmesan, it delivers a luscious yet refreshing sauce that elevates the dish beyond traditional garlic butter.