🥩 Creamy Steak Bites & Mozzarella Linguine

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​A decadent, one-pan inspired pasta with seared steak and sun-ripened tomatoes.

​Ingredients

​The Steak:
​1 lb Sirloin or Ribeye, cut into 1-inch cubes
​2 tbsp Olive oil
​1 tsp Smoked paprika
​Salt & Black pepper to taste
​The Pasta & Sauce:
​12 oz Linguine
​3 cloves Garlic, minced
​1 cup Cherry tomatoes, halved
​1 ½ cups Heavy cream
​½ cup Freshly grated Parmesan
​1 cup Fresh mozzarella pearls (or cubed mozzarella)
​2 cups Fresh baby spinach (optional, for color)
​Fresh basil for garnish

​Preparation Instructions

​1. Cook the Pasta
​Bring a large pot of salted water to a boil. Cook the linguine until al dente (usually 1–2 minutes less than the package instructions). Reserved ½ cup of pasta water before draining.
​2. Sear the Steak Bites
​While the pasta cooks, pat the steak cubes dry with paper towels. Season with salt, pepper, and paprika. Heat olive oil in a large skillet over high heat. Sear the steak in a single layer for 2 minutes per side until browned and caramelized. Remove the steak from the pan and set aside on a plate (it will continue to cook later).
​3. Sauté the Aromatics
​In the same skillet, reduce heat to medium. Add the cherry tomatoes and sauté for 3 minutes until they begin to soften and blister. Add the minced garlic and cook for 1 minute until fragrant.
​4. Build the Cream Sauce
​Pour in the heavy cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water.
​5. Assemble
​Add the cooked linguine and the seared steak (plus any juices from the plate) into the skillet. Toss everything together for 1–2 minutes so the pasta absorbs the sauce. Finally, fold in the mozzarella pearls and spinach. Stir just until the mozzarella is slightly melty but still holds its shape.
​6. Garnish & Serve
​Top with fresh torn basil and an extra crack of black pepper. Serve immediately while the cheese is gooey.
​Pro Tips for the Perfect Plate
​The Sear: Don't crowd the pan when browning the steak. If the pan is too full, the meat will steam instead of searing, losing that "steakhouse" crust.
​The Cheese: Use fresh mozzarella rather than shredded "pizza cheese" for those distinct, creamy pockets of melted goodness.
​Brightness: A squeeze of fresh lemon juice right before serving cuts through the richness of the cream and steak beautifully.