Description
This recipe features succulent steak bites cooked to perfection and tossed with rotini pasta in a rich, creamy garlic Parmesan sauce. Ready in just 30 minutes, it combines tender, flavorful steak cubes with a luscious sauce made from butter, garlic, heavy cream, and Parmesan cheese, finished with a sprinkle of fresh parsley for a comforting and satisfying meal.
Ingredients
Scale
Steak Bites
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
Garlic Parmesan Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Pasta
- 8 oz rotini pasta (or your preferred pasta)
- Salt, for boiling the pasta water
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
- Season the steak bites: In a medium bowl, toss the cubed steak with olive oil, garlic powder, smoked paprika (if using), salt, and pepper until evenly coated.
- Cook the steak bites: Heat a large skillet over medium-high heat. Add the seasoned steak cubes in a single layer and cook for about 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove steak from skillet and set aside.
- Make the garlic Parmesan sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream while stirring. Bring the mixture to a gentle simmer.
- Add cheese and season: Stir in the grated Parmesan cheese and Italian seasoning. Continue to simmer the sauce until it thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
- Combine pasta and steak with sauce: Add the cooked pasta and steak bites back into the skillet, tossing gently to coat everything evenly with the garlic Parmesan sauce. Heat through for an additional 1-2 minutes.
- Garnish and serve: Remove from heat, sprinkle chopped fresh parsley over the dish for a pop of color and freshness, and serve immediately.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Smoked paprika is optional but adds a nice depth of flavor to the steak.
- Ensure not to overcrowd the skillet when cooking steak bites to achieve a good sear.
- Freshly grated Parmesan cheese melts better and provides more flavor than pre-grated.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
