Tanya Rivers
Tender, juicy steak bites paired with creamy, cheesy rotini smothered in a luscious garlic parmesan sauce – this dish is comfort food at its finest. The steak delivers a savory, charred exterior and melt-in-your-mouth tenderness, while the rotini captures every drop of the silky sauce, creating a bite that’s rich, flavorful, and incredibly satisfying.
Perfect for busy weeknights or an indulgent weekend dinner, this recipe strikes the balance between hearty and elegant. The contrast of smoky beef and velvety pasta means every forkful is pure bliss. And the best part? You can make it all in under an hour, without sacrificing a single ounce of flavor.
Why You’ll Love This Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce
This recipe brings together two all-time favorites – steak and pasta – into one plate of ultimate comfort. It’s quick to prepare, easy to customize, and perfect for family dinners or even at-home date nights. The garlic parmesan sauce elevates the rotini with its creamy richness, while the steak bites add that irresistible savory punch.
What Cut of Steak Should I Use for Steak Bites?
The best steak bites start with a tender, flavorful cut. Sirloin, ribeye, or tenderloin work wonderfully because they cook quickly and stay juicy. Aim for even cubes about 1 to 1.5 inches so they sear beautifully without overcooking. The high-heat sear locks in the juices, creating that delicious crust while keeping the inside perfectly tender.
Ingredients for the Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce
Each ingredient plays an important role in creating the flavor and texture of this dish.
- Steak (Sirloin, Ribeye, or Tenderloin) – The star of the dish, bringing juicy, savory richness.
- Olive Oil – Helps sear the steak to perfection while adding a smooth, subtle flavor.
- Garlic – Freshly minced garlic infuses both the steak and sauce with aromatic depth.
- Unsalted Butter – Adds a silky texture to the sauce and enhances flavor.
- Heavy Cream – The creamy base for the parmesan sauce.
- Parmesan Cheese – Freshly grated for a nutty, salty richness.
- Rotini Pasta – The spiral shape holds onto the sauce for maximum flavor in every bite.
- Salt and Pepper – Simple seasonings to balance and highlight the main flavors.
- Fresh Parsley – Adds a pop of color and freshness to finish.
How To Make the Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce
Step 1: Prepare and Season the Steak
Pat the steak cubes dry with paper towels to ensure a perfect sear. Season generously with salt and pepper.
Step 2: Sear the Steak Bites
Heat olive oil in a skillet over medium-high heat. Add steak bites in a single layer and sear for 2–3 minutes per side until browned. Remove and set aside.
Step 3: Cook the Pasta
While the steak is cooking, bring a pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and set aside.
Step 4: Make the Garlic Parmesan Sauce
In the same skillet used for the steak, lower the heat to medium and add butter. Stir in garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring until warmed. Gradually add parmesan cheese, stirring until melted and smooth.
Step 5: Combine and Serve
Toss the rotini in the garlic parmesan sauce until well-coated. Plate alongside the steak bites and garnish with fresh parsley.
Serving and Storing Your Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce
This dish serves about 4 people, making it perfect for a family dinner or small gathering. Serve it hot right after cooking so the steak stays juicy and the pasta creamy. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of cream to restore the sauce’s smooth texture.
What to Serve With Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce
Garlic Bread
Crispy and buttery garlic bread is perfect for soaking up any extra sauce.
Roasted Vegetables
A colorful medley of roasted bell peppers, zucchini, and carrots balances the richness.
Caesar Salad
A crunchy, tangy Caesar salad adds freshness to the plate.
Steamed Asparagus
Lightly steamed asparagus with a drizzle of olive oil brings brightness.
Sautéed Mushrooms
Earthy mushrooms pair wonderfully with both the steak and creamy pasta.
Fresh Tomato Salad
Juicy tomatoes with basil and balsamic glaze offer a refreshing bite.
Grilled Corn on the Cob
Sweet and smoky corn complements the savory flavors beautifully.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes, penne, fettuccine, or bow-tie pasta will work well. Just make sure it’s a shape that holds sauce effectively.
2. What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk, though the sauce will be slightly less rich.
3. Can I cook the steak and pasta ahead of time?
Yes, you can cook both ahead, but store them separately. Reheat the pasta in the sauce and the steak in a hot skillet for best results.
4. How can I make this recipe lighter?
Swap heavy cream for evaporated milk and use a smaller amount of cheese. You can also serve with a larger portion of vegetables.
5. Can I grill the steak bites instead of pan-searing?
Absolutely! Grilling adds a smoky flavor that complements the creamy pasta beautifully.
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And let me know in the comments how yours turned out. Did you go for ribeye or sirloin? Did you toss in extra garlic or add a spicy twist?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
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Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce
Equipment
- Large Skillet
- Pasta Pot
- Tongs
- Wooden spoon or spatula
Ingredients
Ingredients
- 1 1/2 lb sirloin (or ribeye/tenderloin), cut into 1–1.5 inch cubes
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 12 oz rotini pasta
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup reserved pasta water (as needed)
- 2 tbsp chopped fresh parsley
- 1/4 tsp red pepper flakes (optional)
Instructions
- Pat steak cubes dry and season with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high; sear steak 2–3 minutes per side until browned. Transfer to a warm plate.
- Boil rotini in salted water until al dente; reserve 1/2 cup pasta water and drain.
- In the same skillet, melt butter; add garlic and cook 30 seconds. Stir in heavy cream and simmer gently 1–2 minutes.
- Whisk in Parmesan until smooth and creamy.
- Add drained rotini; toss to coat, loosening with splashes of reserved pasta water until glossy. Season to taste and add optional red pepper flakes.
- Return any steak juices to the pan. Serve creamy rotini with steak bites and garnish with parsley.