There’s something truly comforting about a plate of creamy pasta that combines tender steak, fresh greens, and a buttery, garlicky sauce. This Creamy Cowboy Butter Linguine with Steak Bites & Spinach is the kind of dish that transforms an ordinary evening into something special. It’s hearty enough for a weekend indulgence yet quick enough for a weeknight dinner.
Inspired by the popular “cowboy butter” sauce often served with grilled meats, this recipe reimagines those same bold flavors—garlic, lemon, Dijon mustard, and parsley—into a silky cream sauce that perfectly coats every strand of linguine. It’s a flavor-packed twist on classic steak and pasta that feels rustic yet refined. Imagine a sizzling skillet of juicy steak bites tossed with ribbons of linguine and spinach, all drenched in a buttery, creamy sauce that smells absolutely divine.
Whether you’re cooking for your family, a special someone, or just treating yourself, this dish promises a comforting, restaurant-quality experience that’s both approachable and unforgettable.
Ingredients
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12 oz linguine pasta
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1 lb sirloin or ribeye steak, cut into bite-sized pieces
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Salt & black pepper, to taste
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1 tsp smoked paprika
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2 tbsp olive oil
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4 tbsp unsalted butter
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4 cloves garlic, minced
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1 tsp Dijon mustard
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1 tbsp fresh lemon juice
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2 cups fresh spinach
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1 cup heavy cream
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½ cup beef or vegetable broth
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¾ cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped (plus more for garnish)
Directions
1. Cook the Linguine
Bring a large pot of salted water to a boil and add the linguine. Cook according to the package instructions until al dente, usually about 8–10 minutes. Once cooked, drain the pasta but reserve about half a cup of the pasta water in case you need to thin the sauce later. Set the linguine aside while you prepare the rest of the dish.
2. Sear the Steak Bites
Pat the steak dry with a paper towel—this helps achieve a perfect sear. Season generously with salt, black pepper, and smoked paprika for that signature smoky cowboy flavor.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steak bites in a single layer, being careful not to overcrowd the pan. Sear each side for 1–2 minutes, just until the edges develop a beautiful brown crust and the centers remain tender and juicy.
Transfer the seared steak bites to a plate and cover loosely with foil to keep them warm while you make the sauce.
3. Make the Cowboy Butter Sauce Base
Using the same skillet, reduce the heat to medium. Melt the butter, scraping up any browned bits left from the steak—these add incredible flavor to the sauce. Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant and golden but not burned.
Stir in the Dijon mustard and fresh lemon juice. The mustard adds a subtle tang that balances the richness of the butter and cream, while the lemon juice brightens the entire dish.
4. Build the Creamy Sauce
Pour in the heavy cream and broth, stirring to combine. Let the mixture simmer gently for 2–3 minutes until it thickens slightly. Add the grated Parmesan cheese and whisk until melted and the sauce becomes luxuriously smooth. The cheese enhances the sauce’s savory depth and adds a subtle nutty finish.
If the sauce seems too thick, stir in a few tablespoons of the reserved pasta water until it reaches your desired consistency.
5. Combine the Pasta, Steak, and Spinach
Add the cooked linguine to the skillet, followed by the spinach and seared steak bites. Use tongs to toss everything together until the pasta is evenly coated in the creamy cowboy butter sauce and the spinach has just wilted.
The vibrant green of the spinach adds both color and freshness, balancing the richness of the sauce and steak.
Let everything cook together for another minute or two, just to allow the flavors to meld beautifully.
6. Finish & Serve
Remove the skillet from the heat and sprinkle with freshly chopped parsley and extra Parmesan for garnish. Serve the pasta hot and enjoy every creamy, buttery, garlicky bite.
This dish pairs wonderfully with a side of roasted vegetables, garlic bread, or a crisp green salad for a complete meal.
Why You’ll Love This Recipe
1. Bold Cowboy Butter Flavor:
The signature combination of garlic, lemon, Dijon mustard, and butter gives this dish its signature “cowboy” flair—bold, savory, and full of personality.
2. A Steakhouse Experience at Home:
Tender steak bites give you that premium, restaurant-quality taste without the need for fancy equipment or ingredients.
3. Quick and Easy:
Ready in just 30 minutes, this recipe is ideal for busy weeknights when you want something indulgent without spending hours in the kitchen.
4. Creamy Yet Balanced:
The heavy cream and Parmesan create a luscious sauce, while the spinach and lemon juice keep it from feeling too heavy.
5. Versatile and Customizable:
You can swap the steak for grilled chicken, shrimp, or even portobello mushrooms for a vegetarian twist.
Tips for Perfect Cowboy Butter Linguine
1. Don’t Overcook the Steak:
Sear quickly over high heat to lock in juices and achieve a beautiful crust. Overcooking can make the steak tough.
2. Use Fresh Lemon Juice:
Bottled lemon juice can’t match the bright, clean flavor of freshly squeezed lemons. It truly elevates the sauce.
3. Reserve Pasta Water:
This is a secret weapon for adjusting sauce texture. A splash of starchy pasta water can loosen and smooth out your sauce beautifully.
4. Choose the Right Cut of Steak:
Sirloin and ribeye are both excellent choices because they stay tender and flavorful after quick searing.
5. Add Spinach at the End:
Adding spinach too early can make it overcooked and mushy. Toss it in just before serving so it stays vibrant and fresh.
Why This Recipe Works
This dish perfectly balances luxury and simplicity. The combination of creamy sauce and robust steak creates a meal that feels indulgent without being overly heavy. Every element—from the smoky paprika on the steak to the fresh spinach stirred in at the end—contributes to a harmonious flavor profile.
The “cowboy butter” concept is what sets this recipe apart. By infusing the sauce with lemon and Dijon, it avoids the cloying heaviness that can come with cream-based pastas. Instead, it’s rich yet refreshing, bold yet balanced—a dish that hits all the right notes.
Serving Suggestions
While this pasta is a complete meal on its own, it also pairs wonderfully with simple sides that complement its creamy, buttery profile:
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Garlic Bread: Perfect for soaking up any extra sauce.
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Roasted Vegetables: Think asparagus, broccoli, or bell peppers for a fresh contrast.
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Crisp Side Salad: A light salad with lemon vinaigrette balances the richness of the pasta.
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Mashed or Roasted Potatoes: If you’re feeling indulgent, double down on comfort food with a hearty side.
You can even serve this dish as a showstopping centerpiece for a cozy dinner party—its golden, buttery sauce and juicy steak bites are sure to impress every guest.
Storage and Reheating Tips
Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
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 cause the steak to become chewy.
Freezing:
It’s best enjoyed fresh, but you can freeze it without the spinach for up to 1 month. Thaw overnight in the refrigerator and reheat on the stovetop before adding fresh spinach.
Common Questions
Q: Can I make this recipe with chicken instead of steak?
Absolutely! Chicken is a fantastic alternative that works beautifully in this dish. If you prefer a lighter protein or simply don’t have steak on hand, boneless, skinless chicken breasts or thighs are perfect substitutes. To prepare, cut the chicken into bite-sized pieces, season with salt, pepper, and smoked paprika, and sear them in a hot skillet just as you would the steak. Cook each piece for about 3–4 minutes per side, depending on thickness, until golden and cooked through. The rich cowboy butter cream sauce pairs wonderfully with chicken, soaking into every bite for a flavor-packed meal that’s still hearty and satisfying. You’ll find that the chicken version is just as indulgent and comforting, with a slightly milder taste that allows the garlic, lemon, and herbs to shine through.
Q: What makes “cowboy butter” different from regular garlic butter?
The difference lies in the flavor layers. Regular garlic butter is typically made with just butter and garlic—simple, rich, and delicious. Cowboy butter, on the other hand, takes that foundation and transforms it into something bolder and more dynamic. It’s infused with Dijon mustard for tang, fresh lemon juice for brightness, and chopped herbs like parsley for a pop of freshness. Some versions even include paprika or a touch of spice to deepen the flavor. The result is a sauce that’s not just buttery—it’s complex, zesty, and balanced. When combined with cream, Parmesan, and pasta, this cowboy butter-inspired sauce becomes luxuriously rich yet refreshingly light, making it stand out from ordinary cream sauces. It’s the perfect example of how a few simple additions can completely elevate a dish.
Q: Can I use half-and-half instead of heavy cream?
Yes, you can substitute half-and-half if you’d like to lighten the dish or reduce the richness slightly. The sauce will still be creamy, though it won’t have quite the same velvety thickness as when using heavy cream. To maintain a similar consistency, let the sauce simmer a bit longer over low heat to reduce and thicken naturally. You can also add an extra tablespoon of Parmesan cheese to give it more body. This adjustment keeps the sauce flavorful and smooth without becoming overly heavy—perfect for those who want a slightly lighter take on the classic cowboy butter cream sauce.
Q: What’s the best pasta shape for this sauce?
Linguine is the top choice for this recipe because its flat, ribbon-like shape allows the creamy sauce to cling beautifully to every strand. However, this sauce is versatile enough to complement a variety of pastas. Fettuccine offers a slightly thicker texture that holds up well against the richness of the sauce, while spaghetti provides a classic, twirlable option for an elegant presentation. If you prefer short pasta, penne or rigatoni work wonderfully too, capturing bits of steak and sauce in their hollow centers for every satisfying bite. The key is choosing a pasta that can catch and hold the buttery, garlicky cream sauce—ensuring that each forkful is full of flavor and texture.
Creamy Cowboy Butter Linguine with Steak Bites & Spinach Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
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12 oz linguine pasta
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1 lb sirloin or ribeye steak, cut into bite-sized pieces
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Salt and black pepper, to taste
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1 tsp smoked paprika
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2 tbsp olive oil
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4 tbsp unsalted butter
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4 cloves garlic, minced
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1 tsp Dijon mustard
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1 tbsp fresh lemon juice
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2 cups fresh spinach
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1 cup heavy cream
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½ cup beef or vegetable broth
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¾ cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions
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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.
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Pat steak pieces dry and season with salt, black pepper, and smoked paprika.
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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.
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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.
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Stir in Dijon mustard and lemon juice, whisking until combined.
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Pour in heavy cream and broth. Bring to a gentle simmer for 2–3 minutes, then add Parmesan cheese. Stir until smooth and creamy.
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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.
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If the sauce is too thick, add a splash of reserved pasta water to adjust consistency.
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Remove from heat, sprinkle with fresh parsley and extra Parmesan, and serve immediately.
Notes
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For extra flavor, let the steak rest for a minute before adding it back to the sauce to keep it juicy.
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You can substitute ribeye with flank or sirloin steak, or use chicken for a lighter variation.
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Fresh lemon juice enhances the flavor—avoid bottled juice for best results.
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Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of cream.
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Freshly grated Parmesan melts smoother than pre-shredded cheese and adds a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
