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Garlic Butter Steak Bites Pasta with tender seared steak, creamy Parmesan garlic sauce, pasta, fresh parsley, and grated Parmesan cheese.

Garlic Butter Steak Bites Pasta

5 from 1 vote
This Garlic Butter Steak Bites Pasta combines tender, pan-seared steak bites with a rich garlic butter Parmesan cream sauce and pasta. It’s a hearty, restaurant-style dinner that comes together in one skillet plus a pot for the pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs 680g sirloin steak, or ribeye/New York strip, cut into 1-inch cubes
  • 4 –5 tbsp unsalted butter
  • 6 –8 garlic cloves minced, divided
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley chopped, plus more for garnish
  • 1/2 tsp red pepper flakes optional
  • 12 oz 340g pasta, such as penne, fettuccine, or rigatoni
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced, or 2 shallots
  • 1 cup 240ml heavy cream, or half-and-half for a lighter version
  • 1/2 cup 120ml beef or chicken broth
  • 1 cup 100g freshly grated Parmesan cheese
  • 1/2 tsp Italian seasoning
  • Salt and black pepper to taste
  • Juice of 1/2 lemon
  • Extra Parmesan chopped parsley, and freshly cracked black pepper, for garnish

Method
 

  1. Prep the steak: Pat the steak cubes dry with paper towels. Season generously with salt, pepper, and smoked paprika.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain. Start this while searing the steak.
  3. Sear the steak bites: Heat a large skillet, preferably cast iron, over medium-high heat. Add 2 tablespoons butter. Once melted and hot, add the steak in a single layer, working in batches if needed. Sear for 1–2 minutes per side until browned and cooked to your liking. Medium-rare is about 130–135°F internal. Remove to a plate. In the same skillet, add remaining butter, most of the minced garlic, reserving some for the sauce, and red pepper flakes. Cook for 30–60 seconds until fragrant. Return steak to the skillet, toss in the garlic butter, and finish with parsley. Set aside and tent with foil to keep warm.
  4. Make the creamy sauce: In the same skillet, heat olive oil over medium heat. Sauté onion or shallot until softened, about 3–4 minutes. Add remaining garlic and cook for 30 seconds. Pour in broth to deglaze, scraping up the browned bits. Stir in heavy cream and Italian seasoning and bring to a gentle simmer. Cook for 2–3 minutes until slightly thickened. Stir in Parmesan until melted and smooth. Add a splash of reserved pasta water if too thick. Season with salt, pepper, and lemon juice.
  5. Combine: Add cooked pasta and spinach, if using, to the sauce. Toss to coat. Gently fold in the steak bites with all the garlic butter juices. Heat through for 1 minute. Adjust the consistency with more pasta water if needed.
  6. Serve: Plate immediately. Garnish with extra Parmesan, parsley, and freshly cracked black pepper. Pair with a simple green salad or garlic bread.

Notes

Pat the steak completely dry before seasoning and searing. Excess moisture can prevent the steak from developing a good crust.
Don't overcrowd the skillet. Cook the steak bites in batches if necessary so they sear instead of steaming.
Don't overcook the steak. It will continue to cook slightly after you remove it from the skillet and again when it's added back to the pasta.
Freshly grated Parmesan melts more smoothly than pre-shredded Parmesan.
Use the reserved pasta water as needed to loosen the Parmesan cream sauce.
Half-and-half can be substituted for heavy cream for a lighter sauce.