Every time I whip up a batch of Cowboy Butter Steak Linguine with Roasted Carrots & Parsley, it takes me back to warm summer evenings spent at my grandparents' farm. The air would be filled with laughter, the smell of grilled steaks wafting through the yard, and the clinking of forks on plates as we gathered around the table. My grandma would make sure everyone had their fill, and I always remember thinking how magical it felt to share a meal with family. This dish embodies that nostalgia, bringing together hearty flavors and fresh ingredients that just scream comfort.

This Cowboy Butter Steak Linguine is perfect for those busy weeknights when you want something quick yet satisfying. With tender steak, vibrant roasted carrots, and a buttery garlic sauce, it’s sure to impress everyone at the table. Plus, it’s a wonderful way to transition into the cozy fall season, with the warmth of the roasted veggies and the richness of the steak. Trust me, once you serve this at dinner, it’ll become a cherished part of your family meals, and the compliments will keep pouring in!

Why You’ll Love "Cowboy Butter Steak Linguine with Roasted Carrots & Parsley"

Quick prep time—ready in just 45 minutes!
One-pot and one-pan cooking makes cleanup a breeze.
Hearty, satisfying dish that’s perfect for the whole family.
Uses minimal ingredients but packs a punch in flavor.
Freezer-friendly—save leftovers for a delicious meal later!
Versatile—easily adapt with your favorite veggies or steak cuts.

Ingredients You’ll Need

Pasta and Carrots

12 oz linguine - any brand works, but I love using Barilla for its perfect texture.
2 cups carrots, sliced into thin sticks or coins - fresh carrots are best, but baby carrots work in a pinch.

Steak and Seasonings

1 lb steak (sirloin or ribeye), cut into bite-sized pieces - choose your favorite cut; ribeye adds extra flavor.
3 tablespoon olive oil (divided) - extra virgin olive oil is my go-to for that rich flavor.
4 tablespoon butter - unsalted for better control of seasoning.
4 cloves garlic, minced - fresh garlic is a game changer; the aroma is unbeatable!
1 tablespoon lemon juice - fresh juice brightens up the dish; bottled just won’t cut it.
½ teaspoon paprika - sweet or smoked, your choice! I prefer smoked for that depth of flavor.
½ teaspoon garlic powder - adds an extra layer of garlic goodness.
½ teaspoon onion powder - for that subtle sweetness.
¼ teaspoon crushed red pepper flakes (optional) - add more if you like a kick!
1 teaspoon Dijon mustard - this adds a lovely tang; don’t skip it!
Salt and black pepper, to taste - season generously; taste as you go!

Garnishes

½ cup grated Parmesan cheese - freshly grated for the best flavor!
Fresh parsley, chopped, for garnish - this adds a pop of color and freshness.

Step-by-Step Instructions

Cook the Linguine

Bring a large pot of salted water to a boil. You want it to be as salty as the sea—trust me, it makes a difference!
Add the linguine and cook according to package instructions, usually about 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
Once cooked, reserve about ½ cup of pasta water for later, then drain the linguine and set it aside. Don’t rinse it unless you want to lose that lovely starch!

Roast the Carrots

Preheat your oven to 400°F (200°C). This will get those carrots nice and caramelized!
In a mixing bowl, toss the sliced carrots with 1 tablespoon of olive oil, and sprinkle generously with salt and pepper. Make sure they’re well-coated.
Spread the carrots in a single layer on a baking sheet. They need space to roast properly, so don’t overcrowd them!
Roast the carrots in the preheated oven for 20-25 minutes, or until they’re tender and slightly browned, tossing halfway through to ensure even cooking.

Sear the Steak

While the carrots are roasting, grab a large skillet and heat 2 tablespoons of olive oil over medium-high heat.
Add the bite-sized steak pieces to the skillet. Spread them out so they sear nicely—don’t overcrowd the pan!
Cook the steak for about 5-7 minutes, stirring occasionally, until browned on all sides. You want those delicious caramelized bits!
Once browned, add the minced garlic, butter, lemon juice, paprika, garlic powder, onion powder, and crushed red pepper flakes to the skillet. Stir everything together and let it cook for another 2-3 minutes until the garlic is fragrant and the butter has melted.

Combine Ingredients

Lower the heat to medium and add the drained linguine to the skillet with the steak mixture. Toss gently to combine everything.
If the pasta seems dry, add a splash of the reserved pasta water to loosen it up. Keep tossing until everything is well-coated in that buttery goodness!
Sprinkle in the grated Parmesan cheese and mix well until it’s melted and creamy. Adjust seasoning with salt and pepper to your preference.

Serve

Transfer the pasta to serving bowls or plates, making sure to get a good amount of steak and sauce on each serving.
Top with the roasted carrots for a beautiful presentation, and don’t forget to garnish with fresh chopped parsley for that pop of color!
Serve immediately and watch as everyone digs into this comforting meal. Enjoy every last bite!

Variations

Add seasonal veggies like zucchini or bell peppers for extra color and nutrition.
Swap the steak for grilled chicken or shrimp for a lighter protein option.
Try using whole wheat or gluten-free linguine to fit different dietary needs.
For a spicier kick, mix in some diced jalapeños or a splash of hot sauce.
Experiment with different herbs like thyme or basil for a fresh twist!

Serving and Storage Tips

Serving

Serve the Cowboy Butter Steak Linguine warm, garnished with fresh parsley and a sprinkle of extra Parmesan for a touch of elegance. It pairs beautifully with a side salad or some crusty bread to soak up that delicious sauce. Don’t forget to provide extra lemon wedges for guests who love a citrusy zing!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze the pasta and steak mixture for up to 2 months. To reheat, simply thaw in the fridge overnight and warm gently on the stove, adding a splash of water or broth to revive the sauce.

Helpful Notes

Feel free to substitute the steak with chicken, shrimp, or even a plant-based protein for a different twist.
If you're sensitive to gluten, opt for gluten-free linguine to keep the dish enjoyable.
Butter can be replaced with a dairy-free alternative if you're looking for a dairy-free version.
Adding a splash of white wine to the skillet after searing the steak can elevate the flavor even more!
For a lower-calorie option, consider reducing the amount of butter and cheese.

Frequently Asked Questions

Can I freeze Cowboy Butter Steak Linguine?

Absolutely! You can freeze the Cowboy Butter Steak Linguine for up to 2 months. Just make sure to store it in an airtight container. When you're ready to enjoy it again, thaw it in the fridge overnight and then reheat gently on the stove.

What steak cuts work best?

For this dish, sirloin and ribeye are both fantastic choices! Sirloin is leaner, while ribeye has more marbling, which adds flavor and juiciness. Feel free to choose whichever cut you prefer or have on hand!

How can I make this dish lighter?

To lighten up this Cowboy Butter Steak Linguine, you can reduce the butter and cheese. Additionally, swapping in leaner cuts of steak or substituting the steak with grilled chicken or shrimp can help. Using whole wheat or gluten-free linguine is also a great option!

Final Thoughts

Cooking is all about creating memories, and I truly hope that this Cowboy Butter Steak Linguine with Roasted Carrots & Parsley becomes a beloved dish in your home, just like it is in mine. It’s comforting, delicious, and so easy to whip up, making it perfect for any night of the week. So gather your loved ones around the table, share stories, and enjoy this hearty meal together. Trust me, once you try it, you’ll be adding it to your regular rotation! Happy cooking, my friend!

Cowboy Butter Steak Linguine

Author: Emily Parker
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A delicious Cowboy Butter Steak Linguine with Roasted Carrots & Parsley dish.

Instructions

Cook linguine according to package instructions. Drain and set aside.
Preheat oven to 400°F (200°C).
Toss carrots with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
In a skillet, heat 2 tablespoon olive oil over medium-high heat. Add steak pieces and cook until browned, about 5-7 minutes.
Add garlic, butter, lemon juice, paprika, garlic powder, onion powder, and crushed red pepper flakes to the skillet. Stir well.
Combine cooked linguine with the steak mixture. Add Parmesan cheese and mix well.
Serve pasta topped with roasted carrots and garnish with fresh parsley.

Notes

Adjust seasoning to your taste.
Use any steak cut you prefer.
Feel free to add other vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop and Oven
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg

Keywords: Cowboy Butter, Steak, Linguine, Roasted Carrots, Parsley