Instructions
Step 1 Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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Step 2 Season the steak tips with garlic powder, smoked paprika, salt, black pepper, and red pepper flakes.
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Step 3 Heat olive oil in a large skillet over high heat. Add the steak tips and sear until browned and cooked to your desired doneness. Remove and set aside.
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Step 4 In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté until fragrant, about 1 minute.
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Step 5 Return the steak tips to the skillet and toss in the garlic butter. Drizzle with lemon juice and set aside.
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Step 6 In a separate pan, combine heavy cream and milk over medium heat until warmed.
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Step 7 Add Velveeta, mozzarella, and Parmesan cheese, stirring until fully melted and smooth.
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Step 8 Gradually add reserved pasta water to achieve desired sauce consistency.
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Step 9 Toss the cooked linguine in the cheese sauce until fully coated.
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Step 10 Plate the creamy linguine and top with garlic butter steak tips. Garnish with chopped parsley and serve immediately.
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 restore the sauce’s creamy texture. Avoid overcooking the steak to keep it tender.
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