Garlic Butter Beef & Sun-Dried Tomato Linguine with Mozzarella

This Garlic Butter Beef & Sun-Dried Tomato Linguine is a restaurant-quality dish you can make in under 30 minutes. It features juicy, perfectly seared beef tossed in a rich, savory garlic butter sauce, brightened by tangy sun-dried tomatoes and finished with creamy, melty mozzarella.

Here is how to make it:

Ingredients

The Beef:

• 1 to 1.5 lbs beef sirloin, flank steak, or ribeye, thinly sliced against the grain

• 1 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• 1 tsp Italian seasoning

• 1/2 tsp paprika (optional, for a little warmth)

The Pasta & Sauce:

• 12 oz linguine pasta (or fettuccine/spaghetti)

• 4 tbsp salted butter, divided

• 6-8 cloves garlic, minced (don’t be shy!)

• 1/2 cup sun-dried tomatoes (packed in oil, drained), thinly sliced

• 1/2 cup low-sodium beef broth (or chicken broth)

• 1/2 cup reserved pasta water (the starchy liquid from boiling the noodles)

• 1/2 cup heavy cream (optional, for a creamier sauce)

• 1/4 tsp red pepper flakes (optional, for a little heat)

The Cheese & Finish:

• 1 1/2 cups fresh mozzarella pearls (or shredded low-moisture mozzarella)

• 1/2 cup freshly grated Parmesan cheese

• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Cook the Pasta

• Bring a large pot of heavily salted water to a boil.

• Cook the linguine according to package directions until al dente (firm to the bite).

• Crucial Step: Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.

2. Sear the Beef

• While the pasta cooks, pat the sliced beef very dry with paper towels (this ensures a good sear). Season generously with salt, pepper, Italian seasoning, and paprika.

• Heat 1 tbsp of olive oil in a large, heavy-bottomed skillet or Dutch oven over high heat.

• Once the pan is screaming hot, add the beef in a single layer (you may need to do this in two batches to avoid overcrowding the pan).

• Sear for 1-2 minutes per side, just until a deep brown crust forms. The beef should still be slightly pink in the middle as it will finish cooking in the sauce. Remove the beef to a clean plate and set aside.

3. Build the Garlic Butter Sauce

• Reduce the heat to medium. Add 2 tablespoons of the butter to the same skillet (do not wipe out the browned beef bits—that is flavor!).

• Add the sliced sun-dried tomatoes and the minced garlic. Sauté for 1-2 minutes until the garlic is incredibly fragrant, but be very careful not to burn the garlic.

• Pour in the beef broth to deglaze the pan, scraping the bottom with a wooden spoon to lift up all the caramelized beef fond.

• Let the broth simmer and reduce slightly for about 2 minutes.

• Stir in the remaining 2 tablespoons of butter. If you are using heavy cream, stir it in now and let the sauce gently bubble until it thickens slightly.

4. Toss Everything Together

• Add the drained linguine to the skillet. Using tongs, toss the pasta vigorously in the sauce until every strand is coated.

• If the sauce seems too thick or dry, add a splash of the reserved pasta water (start with 1/4 cup) and keep tossing. The starchy water will help the sauce emulsify and cling to the noodles.

• Return the seared beef (and any juices that have pooled on the plate) to the skillet. Toss gently to combine.

5. Melt the Cheese

• Turn the heat down to low. Sprinkle the fresh mozzarella pearls and grated Parmesan over the top of the pasta.

• Stir gently for 30-60 seconds, just until the mozzarella begins to soften, get stringy, and melt into the sauce. If you want a beautifully melted, slightly browned top, you can place the entire skillet under the broiler for 2-3 minutes instead—but this is optional.

6. Serve

• Taste and adjust with salt and pepper (remember, Parmesan and sun-dried tomatoes are already salty, so you may not need much).

• Garnish generously with fresh chopped basil or parsley.

• Serve immediately straight from the skillet.

Tips for Perfecting this Dish:

• Slice the Beef Thin: To get restaurant-quality tender beef, place your steak in the freezer for 15-20 minutes before slicing. This firms it up and allows you to slice it paper-thin against the grain easily.

• The Sun-Dried Tomatoes: If you can only find sun-dried tomatoes that are not packed in oil (the dry, leathery ones), just rehydrate them in a cup of hot water for 10 minutes before slicing, or they will be too chewy.

• Mozzarella Matters: Fresh mozzarella pearls (in water or brine) melt into beautiful, creamy ribbons. Low-moisture, pre-shredded mozzarella will give you a more classic, gooey, stringy “pizza-pull” texture. Both are delicious!

• Make it Spicy: If you love heat, double the red pepper flakes or add a few splashes of the oil from the sun-dried tomato jar to the sauce.