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

Use ribeye for extra richness, or sirloin for a leaner option without sacrificing flavor.

Swap spinach for kale or arugula to vary the greens and add different textures.

For a smoky kick, add a pinch of cayenne pepper along with the smoked paprika when seasoning the steak.

Reserve pasta water carefully to help loosen the sauce without diluting flavor.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with fettuccine, penne, or even spaghetti. Just adjust the cooking time based on the pasta shape you choose.

How do I prevent the steak from overcooking?

Cut the steak into bite-sized pieces and sear quickly over high heat, about 1–2 minutes per side, to keep it tender and juicy. Remove it from the pan before making the sauce to avoid overcooking in the residual heat.