Garlic Butter Steak Bites with Creamy Parmesan Pasta is the kind of meal I turn to when I want something satisfying, indulgent, and downright delicious. The seared steak bites are juicy and flavorful, coated in a rich garlic butter sauce, while the creamy Parmesan pasta balances it all out with velvety, cheesy comfort. It’s a dish that brings together the best of both worlds—tender protein and a creamy carb side—in one easy, restaurant-worthy meal.
Why You’ll Love This Recipe
I love how this recipe brings together bold, comforting flavors with minimal effort. It’s perfect for weeknights when I want something hearty but don’t want to spend hours in the kitchen. The garlic butter infuses the steak bites with incredible richness, and the creamy Parmesan pasta is the perfect complement. Plus, it’s versatile—I can switch up the pasta, use a different cut of beef, or even toss in some veggies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Steak (such as sirloin or ribeye), cut into bite-sized pieces
-
Salt and pepper
-
Olive oil
-
Butter
-
Fresh garlic, minced
-
Fresh parsley, chopped (optional for garnish)
-
Pasta (fettuccine, linguine, or penne work well)
-
Heavy cream
-
Parmesan cheese, freshly grated
-
Garlic powder
-
Crushed red pepper flakes (optional for heat)
Directions
-
I start by seasoning the steak bites generously with salt and pepper.
-
I heat olive oil in a skillet over high heat, then sear the steak bites in batches to get that golden-brown crust. I remove them and set aside.
-
In the same skillet, I reduce the heat and melt the butter, then stir in the minced garlic, cooking until fragrant. I return the steak to the pan and toss it in the garlic butter.
-
Meanwhile, I cook the pasta according to package instructions.
-
In another pan, I heat the cream over medium heat, then stir in the Parmesan, garlic powder, and red pepper flakes. I let it simmer until thickened.
-
I combine the pasta with the creamy sauce, tossing to coat evenly.
-
I serve the pasta topped with the garlic butter steak bites and sprinkle with fresh parsley if I have some on hand.
Servings and timing
This recipe makes about 4 servings. It takes around 30–35 minutes total—15 minutes for prep and 15–20 minutes for cooking.
Variations
Sometimes I like to switch things up depending on what I have in the fridge. I might use shrimp instead of steak, or swap the heavy cream for half-and-half to lighten it up. I’ve even tried adding sautéed mushrooms or spinach to the pasta for extra depth and greens. For a smoky kick, I’ll stir a touch of smoked paprika into the garlic butter.
storage/reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When I reheat it, I usually add a splash of milk or cream to the pasta before microwaving to bring the sauce back to life. The steak bites reheat well on the stove over medium heat—just enough to warm them through without overcooking.
FAQs
How do I keep the steak bites tender?
I make sure not to overcook the steak and always sear it over high heat in small batches. Letting it rest briefly after cooking helps keep the juices in.
Can I make this dish ahead of time?
Yes, I sometimes cook the steak bites and prep the pasta sauce ahead. When I’m ready to eat, I just cook the pasta fresh and reheat the rest together.
What type of pasta works best?
I prefer fettuccine or penne, but any pasta that holds sauce well works. Short pasta like rotini or rigatoni is great if I want more bite.
Can I use pre-grated Parmesan?
I’ve done it before, but freshly grated Parmesan melts better and gives a creamier texture. I always notice a big difference when I use the real deal.
Is there a dairy-free version?
I’ve made it using coconut cream and nutritional yeast for a dairy-free twist. It’s not exactly the same, but still rich and flavorful.
Conclusion
Garlic Butter Steak Bites with Creamy Parmesan Pasta is a go-to comfort meal for good reason. I love how it combines simple, satisfying ingredients into something that feels special without being fussy. Whether I’m cooking for family, friends, or just myself, this dish always hits the spot.
