If you’re looking for a hearty, flavorful, and utterly satisfying dinner, this Garlic Butter Beef Linguine Recipe is going to become your new favorite. Imagine tender strips of perfectly seared beef swimming in a luscious garlic butter sauce, elevated with a splash of white wine and a touch of fresh lemon that wakes up your taste buds. Tossed with al dente linguine and garnished with bright parsley and Parmesan, this dish offers a perfect balance of richness and freshness that’s surprisingly easy to make. Whether it’s a weeknight dinner or a gathering with friends, this recipe never fails to impress with its bold flavors and comforting textures.
Ingredients You’ll Need
This Garlic Butter Beef Linguine Recipe is all about simple, quality ingredients coming together to create something delicious and elegant. Each component plays an essential role: the butter and garlic form the flavorful base, the sirloin adds amazing richness, and fresh parsley and lemon juice keep it bright and fresh.
- Linguine pasta: Cooked al dente, it provides the perfect vehicle for soaking up the savory sauce.
- Beef sirloin, thinly sliced: Tender and juicy, this cut sears beautifully for rich flavor and texture.
- Unsalted butter (8 tablespoons): Creates a creamy, garlicky base that coats every strand of pasta.
- Garlic cloves, minced: Adds aromatic depth and irresistible warmth to the sauce.
- Dry white wine (1/2 cup): Adds acidity and complexity that balances the richness perfectly.
- Beef broth (1/4 cup): Enhances the meaty taste while helping to develop a slightly thickened sauce.
- Fresh parsley, chopped: Offers a burst of herbaceous freshness at the end.
- Lemon juice (2 tablespoons): Brightens the overall flavor, cutting through the richness gracefully.
- Red pepper flakes (1 teaspoon): Adds just the right amount of heat; adjust to your taste.
- Dried oregano (1/2 teaspoon): Gives a subtle earthy undertone that elevates the flavor profile.
- Grated Parmesan cheese (1/4 cup plus more for serving): Brings savory saltiness and a beautiful finish on top.
- Salt and freshly ground black pepper: Essential for seasoning throughout the cooking process.
- Olive oil (2 tablespoons): Used for searing the beef, adding extra richness and flavor.
How to Make Garlic Butter Beef Linguine Recipe
Step 1: Prepare and Season the Beef
Start by patting your beef strips dry with paper towels—this is key for getting a good sear. Then, season them generously with salt and freshly ground black pepper. A well-seasoned beef is the foundation of your delicious linguine dish.
Step 2: Melt Butter and Sauté Garlic
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1 to 2 minutes until it’s fragrant and aromatic. This step is what infuses the dish with the unmistakable garlic butter flavor.
Step 3: Sear the Beef
Add olive oil to the skillet, raise the heat to medium-high, and add the beef strips in a single layer. Don’t overcrowd—sear in batches if needed. Cook each side for 2 to 3 minutes until they develop a beautiful brown crust. Remove the beef from the pan and set aside while you move on to the sauce.
Step 4: Deglaze and Simmer Sauce
Pour in the dry white wine to deglaze the pan, scraping up those flavorful browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes, reducing slightly. Next, stir in the beef broth, red pepper flakes, and dried oregano. Allow the mixture to simmer gently for about 5 minutes until it thickens just a bit.
Step 5: Add Lemon, Parmesan, and Beef
Stir in the fresh lemon juice and Parmesan cheese, tasting and adjusting the seasoning with salt and pepper as needed. Return the beef to the skillet and toss it in the sauce. Simmer everything together for another 5 minutes until the beef is tender and fully cooked through. Finally, stir in the chopped fresh parsley to add a punch of color and freshness.
Step 6: Cook Linguine and Combine
While the sauce is finishing, bring a large pot of salted water to a boil. Cook your linguine according to the package instructions until just al dente. Before draining, reserve about one cup of the pasta water—this will be handy to loosen the sauce if it feels too thick. Drain the pasta and add it directly to the skillet with the beef and sauce, tossing everything together for an even coating. Add a splash of pasta water as needed to create a silky, luscious sauce that clings beautifully to the pasta.
How to Serve Garlic Butter Beef Linguine Recipe
Garnishes
To serve, sprinkle extra grated Parmesan and a few more fresh parsley leaves on top. These simple garnishes enhance both the flavor and presentation, making your dish look as good as it tastes. The sharpness of the cheese pairs perfectly with the garlicky sauce while the parsley adds a fresh green pop.
Side Dishes
This Garlic Butter Beef Linguine Recipe pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness. Garlic bread or crusty Italian bread also make excellent companions, ideal for soaking up every last bit of that amazing sauce.
Creative Ways to Present
For a dinner party, serve in wide shallow bowls for an elegant rustic look. You can also drizzle a little extra melted butter or olive oil on top and add a lemon wedge on the side, inviting guests to add a splash of brightness themselves. Fresh cracked black pepper finished on top adds just a touch more visual appeal and flavor kick.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because linguine tends to absorb sauce as it sits, the texture may firm up a bit, so reheating with some added liquid is best.
Freezing
While freezing cooked pasta dishes can sometimes affect texture, you can freeze this Garlic Butter Beef Linguine Recipe for up to 2 months. Freeze in a sealed freezer-safe container, leaving a bit of space at the top for the sauce to expand.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce and keep the beef tender. Avoid overheating to maintain the tender texture and fresh flavors as much as possible.
FAQs
Can I use a different cut of beef?
Absolutely! While sirloin is tender and sears wonderfully, flank steak or ribeye thinly sliced can also work well. Just adjust cooking times to avoid toughness.
What if I don’t have white wine?
You can substitute with additional beef broth or even a splash of white grape juice and a teaspoon of vinegar to maintain acidity. The wine adds flavor complexity but isn’t absolutely required.
How spicy is the dish? Can I omit the red pepper flakes?
The recipe has just a gentle kick from the red pepper flakes, but you can skip them entirely if you prefer no heat, or increase for more spice according to your taste.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce a day ahead and store it in the refrigerator. Just reheat gently and toss with freshly cooked linguine to keep pasta texture perfect.
Is Parmesan necessary in this recipe?
Parmesan adds a salty, nutty flavor that enriches the sauce beautifully, but you can substitute with another hard cheese like Pecorino Romano if desired.
Final Thoughts
This Garlic Butter Beef Linguine Recipe is truly a keeper for anyone who loves vibrant flavors, easy preparation, and an impressive home-cooked meal. The combination of garlicky butter, tender beef, and fresh herbs makes every bite pure comfort and joy. Don’t hesitate to whip this up for your next dinner—you’re going to love how effortlessly delicious it is!
Print
Garlic Butter Beef Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Garlic Butter Beef Linguine is a mouthwatering and easy-to-make pasta dish featuring tender strips of seared beef sirloin simmered in a rich garlic butter sauce with white wine, beef broth, and fresh herbs. Tossed with perfectly cooked linguine and finished with Parmesan cheese and parsley, this hearty meal is perfect for a flavorful weeknight dinner or special occasion.
Ingredients
Pasta
- 1 pound linguine pasta
Beef and Sauce
- 1.5 pounds beef sirloin, cut into thin strips
- 8 tablespoons (1 stick) unsalted butter
- 8 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Season the Beef: Pat the beef strips dry with paper towels to ensure proper searing and season generously with salt and freshly ground black pepper to enhance flavor.
- Melt Butter and Sauté Garlic: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned to release its aroma and flavor.
- Sear the Beef: Add olive oil to the skillet and increase the heat to medium-high. Add the beef strips in a single layer, working in batches if necessary to avoid overcrowding. Sear each side for 2-3 minutes until nicely browned. Remove the beef strips and set aside.
- Deglaze with White Wine: Pour in the dry white wine, scraping up any browned bits from the skillet’s bottom with a wooden spoon. Simmer the wine for 2-3 minutes until slightly reduced to concentrate the flavors.
- Add Broth and Spices: Stir in the beef broth, red pepper flakes, and dried oregano. Let the mixture simmer for 5 minutes, allowing the sauce to thicken slightly and develop depth.
- Finish the Sauce: Stir in fresh lemon juice and grated Parmesan cheese. Taste the sauce and adjust seasoning with salt and pepper as needed for balance.
- Return Beef and Simmer: Return the seared beef strips to the skillet, coating them thoroughly in the sauce. Simmer for an additional 5 minutes until the beef is cooked through and tender.
- Add Fresh Herbs: Stir in the chopped fresh parsley to add brightness and color to the sauce.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the hot pasta water. Drain the pasta in a colander.
- Combine Pasta and Sauce: Add the drained linguine to the skillet with the beef and sauce. Toss well to coat the pasta evenly in the sauce.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add reserved pasta water a little at a time until the desired consistency is achieved.
- Serve: Serve the Garlic Butter Beef Linguine immediately, garnished with extra Parmesan cheese and chopped parsley for a fresh finish.
Notes
- You can substitute beef sirloin with flank steak or ribeye strips for a different texture and flavor.
- Adjust the red pepper flakes to control spice level according to your preference.
- Use fresh lemon juice for brightness; bottled lemon juice may alter the flavor slightly.
- Reserve pasta water is essential for loosening up the sauce and helping it adhere to the pasta.
- If white wine is not available, substitute with extra beef broth plus a splash of vinegar for acidity.
- For a vegetarian version, omit beef and add sautéed mushrooms or plant-based protein instead.
