Butter Steak with Creamy Four-Cheese Linguine

Instructions

Step 1: Cook the linguine according to package instructions until al dente. Reserve some pasta water, then drain and set aside.
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Step 2: Season the steak with Italian seasoning, paprika, salt, and black pepper.
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Step 3: Heat olive oil and butter in a skillet over medium-high heat. Add the steak and sear until browned and cooked to your preferred doneness.
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Step 4: Add minced garlic and cook for 1–2 minutes until fragrant. Remove steak from heat and set aside.
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Step 5: In the same pan, melt butter for the sauce and sauté garlic until fragrant.
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Step 6: Pour in heavy cream and bring to a gentle simmer.
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Step 7: Stir in Parmesan, mozzarella, cheddar, and cream cheese until melted and smooth.
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Step 8: Season with salt, black pepper, and Italian seasoning. Add pasta water as needed to adjust consistency.
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Step 9: Add cooked linguine to the sauce and toss until fully coated.
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Step 10: Serve the butter steak over or alongside the creamy four-cheese linguine, garnished with parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture. This dish is best enjoyed fresh but can be frozen for up to 1 month, though the sauce may slightly change in texture.