Steak Bites with Parmesan Pasta

This garlic butter steak bites with creamy parmesan pasta recipe brings restaurant-quality dining to your home kitchen with minimal effort. The combination of juicy steak pieces bathed in garlicky butter alongside silky parmesan-coated pasta creates a meal that feels indulgent but comes together quickly enough for weeknight cooking.

I discovered this recipe during a particularly hectic week when I needed something special but quick. The first time I served it, my family fell silent for a full minute before declaring it better than our favorite steakhouse pasta. Now it's our go-to celebration meal that feels fancy without the fuss.

Ingredients

• Sirloin steak 1 lb: high protein content with excellent flavor without breaking the bank
• Butter 3 tablespoons: creates that rich mouthfeel and golden sear
• Garlic 3 cloves: adds essential aromatic depth look for firm heads with tight skin
• Olive oil 1 tablespoon: raises the smoking point of butter for better searing
• Salt and pepper: enhances the natural beefiness of the steak
• Paprika 1 teaspoon: adds subtle smoky notes choose Hungarian for best flavor
• Fresh parsley 2 tablespoons: brightens the rich dish with color and freshness

• Fettuccine 8 oz: provides the perfect surface for sauce to cling to
• Butter 2 tablespoons: creates the base for a velvety sauce
• Garlic 3 cloves: forms the aromatic foundation of the sauce
• Heavy cream 1 cup: produces that luxurious restaurant quality consistency
• Parmesan cheese 1 cup: adds nutty complexity grate your own for best melting
• Reserved pasta water 1/2 cup: contains starch that helps bind the sauce to pasta

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within. Add your fettuccine and cook until just al dente usually 1 minute less than package instructions suggest. Before draining reserve half a cup of the starchy pasta water this is your secret weapon for silky sauce. Drain pasta but do not rinse to preserve the starchy exterior.

Prepare the Steak Bites:

Pat your steak cubes completely dry with paper towels this is crucial for achieving a proper sear. Season generously with salt pepper and paprika ensuring each piece is evenly coated. Heat a cast iron skillet until very hot then add olive oil which should shimmer immediately. Carefully arrange steak bites in a single layer without overcrowding working in batches if necessary. Let them sear undisturbed for 2 minutes before flipping to develop that coveted brown crust. Cook 1 2 minutes more for medium rare then transfer to a plate.

Create the Garlic Butter Sauce:

Reduce the heat to medium and add butter to the same skillet keeping all those flavorful browned bits. As butter melts add minced garlic stirring constantly for exactly 30 seconds until fragrant but not browned as garlic can turn bitter quickly. Return the steak bites and any accumulated juices to the skillet tossing gently to coat each piece in the aromatic butter. Remove from heat after 1 minute to prevent overcooking the steak.

Make the Parmesan Sauce:

In a separate pan melt butter over medium heat until foamy. Add minced garlic and cook just until fragrant about 30 seconds. Pour in heavy cream in a slow steady stream while whisking continuously. Let the cream simmer gently never boil for 3 4 minutes until it starts to thicken slightly. Remove from heat and gradually sprinkle in the grated parmesan while stirring to create a smooth emulsion. If sauce seems too thick add reserved pasta water a tablespoon at a time until you reach desired consistency.

Combine and Serve:

Add the cooked pasta directly to the parmesan sauce tossing gently with tongs to ensure every strand is gloriously coated. Transfer pasta to warmed plates creating a bed for the steak. Spoon the garlic butter steak bites over the pasta distributing evenly. Garnish with fresh parsley and additional parmesan shavings for visual appeal and flavor dimension.

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The steak bites continue cooking slightly after removing from heat so pull them just before your desired doneness. I learned this technique during a cooking class years ago and it revolutionized how I prepare quick cooking cuts. The instructor explained that resting allows the juices to redistribute making each bite more succulent and flavorful.

Best Steak Cuts to Use

While sirloin is specified in the recipe ribeye offers superior marbling for the most tender melt in your mouth bites. New York strip provides an excellent balance of tenderness and beefy flavor while being slightly more economical. Tenderloin makes for the most buttery soft steak bites but lacks some of the robust flavor of other cuts. For budget friendly options consider flat iron or chuck eye steaks which offer surprising tenderness when cut against the grain and cooked quickly at high heat.

Pasta Variations

Fettuccine works beautifully in this recipe but you can easily substitute other pasta shapes according to preference or pantry availability. Pappardelle offers wide ribbons that stand up wonderfully to the rich sauce and substantial steak pieces. For a more rustic approach consider using short pasta shapes like rigatoni or penne which capture sauce inside their tubes. Whole wheat or protein enriched pastas can boost the nutritional profile while gluten free options like rice or chickpea pasta accommodate dietary restrictions without sacrificing the dish's essence.

Make Ahead and Storage Tips

The components of this dish can be prepared separately up to two days in advance perfect for planning special meals. Cook the pasta al dente drain thoroughly and toss with a little olive oil before refrigerating. The parmesan sauce can be made ahead and gently reheated with a splash of cream or milk to restore its silky consistency. For the steak I recommend seasoning in advance but cooking just before serving for optimal texture. Leftovers can be stored together in an airtight container for up to three days though the pasta may absorb more sauce during storage. Reheat gently in a covered skillet with a tablespoon of water to revive the creamy texture.

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Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin steak is recommended for its balance of tenderness and flavor, but ribeye would make an excellent substitute for a more luxurious version. Look for well-marbled cuts for the juiciest results. In a pinch, strip steak or tenderloin would also work well.

→ Can I substitute the heavy cream for a lighter option?

While heavy cream provides the richest texture, you can substitute half-and-half for a lighter version. For a dairy-free alternative, full-fat coconut milk works surprisingly well with the parmesan. Just note that lighter substitutions may require additional thickening with cornstarch or reduction time.

→ What type of pasta works best with the creamy parmesan sauce?

Fettuccine is ideal because its flat, wide surface area holds the creamy sauce beautifully. However, other pasta shapes like pappardelle, linguine, or even rigatoni work well. Choose pasta with texture or ridges to help the sauce cling better.

→ How can I prevent the steak bites from becoming tough?

For tender steak bites: 1) Make sure your pan is very hot before adding the meat, 2) Don't overcrowd the pan - cook in batches if needed, 3) Cut against the grain when preparing the cubes, and 4) Don't overcook - 2-3 minutes per side is usually sufficient for medium doneness, depending on the size of your steak bites.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook and refrigerate the pasta (tossed with a touch of oil to prevent sticking), and prepare the parmesan sauce separately. When ready to serve, reheat the sauce gently with a splash of milk to restore creaminess, then add the pasta. Cook the steak bites fresh for the best texture and flavor.

→ What vegetables pair well with this dish?

To balance the richness, serve alongside roasted asparagus, sautéed green beans, or a simple arugula salad with lemon vinaigrette. For a heartier option, roasted brussels sprouts or broccoli work beautifully. If you want to incorporate vegetables directly into the dish, consider adding spinach to the cream sauce or cherry tomatoes when tossing the steak bites.