Step 1: Start by preparing the steak bites. In a large bowl, combine the cubed steak with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Toss everything together until the meat is well coated with the spice blend.

Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is sizzling hot, add half the steak cubes in a single layer. Let them sear for about 2–3 minutes per side until they develop a golden-brown crust. Remove the steak from the skillet and repeat with the remaining butter and steak. Set all the steak bites aside once they’re done.

Step 3: While your steak is searing, bring a large pot of salted water to a boil. Cook the linguine according to package instructions until just al dente. Drain the pasta and set it aside.

Step 4: Using the same skillet (don’t rinse it, you want all that flavor), melt the remaining 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.

Step 5: Pour in the heavy cream and bring it to a gentle simmer. Lower the heat and slowly stir in the Parmesan, mozzarella, and Romano cheeses. Keep stirring until the sauce is completely smooth, thickened, and ultra creamy. Season with salt, black pepper, and garlic powder to taste.

Step 6: Toss the cooked linguine into the cheese sauce and use tongs to coat the pasta evenly. Let it warm together for a minute or two to absorb all the flavor.

Step 7: Plate the creamy linguine and top each serving with a generous helping of garlic butter steak bites. Sprinkle on some extra cheese or fresh parsley if you’re feeling fancy.