Garlic Butter Steak Bites with Creamy Parmesan Pasta

why make this recipe

Garlic Butter Steak Bites with Creamy Parmesan Pasta brings together tender, seared steak and a silky, cheesy pasta sauce for a restaurant-quality meal at home. It’s fast to make, full of rich savory flavors, and comforting — perfect for weeknights or an easy date-night dinner.

introduction

This dish pairs bite-sized pieces of steak seared in garlic butter with a luscious Parmesan cream sauce tossed with pasta. The contrast of the crisped edges on the steak and the smooth, creamy pasta makes every forkful satisfying. It’s flexible, forgiving, and comes together quickly once the pasta is boiling.

how to make Garlic Butter Steak Bites with Creamy Parmesan Pasta

Start by cutting your steak into even bite-sized pieces so they cook uniformly. Sear the seasoned steak in hot garlic butter until it develops a brown crust, then remove it so you can build the sauce in the same pan—this captures all the browned bits (fond) for extra flavor. Cook the pasta to al dente, then combine it with a cream, garlic powder, and Parmesan mixture in the skillet until the sauce thickens. Return the steak to the pan, toss gently to coat, and finish with chopped parsley for brightness. Work quickly when combining the pasta and sauce to keep the steak warm and the sauce silky.

Ingredients :

• 1 pound steak (such as sirloin or filet mignon), cut into bite-sized pieces
• 4 tablespoons garlic butter
• Salt and pepper, to taste
• 8 ounces pasta (such as fettuccine or penne)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Parsley, for garnish

Directions :

1. In a large skillet, heat 2 tablespoons of garlic butter over medium-high heat. Season steak bites with salt and pepper, then add them to the skillet. Cook until seared on all sides and cooked to your liking, about 5-7 minutes. Remove steak from skillet and set aside.
2. In the same skillet, melt the remaining garlic butter. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In the skillet, add heavy cream, garlic powder, and Parmesan cheese. Stir until the cheese melts and the sauce thickens.
4. Add the cooked pasta and steak bites to the sauce, tossing to coat.
5. Garnish with parsley and serve immediately.

how to serve Garlic Butter Steak Bites with Creamy Parmesan Pasta

Serve immediately while the sauce is hot and silky. Plate generous portions of pasta, spoon steak bites on top or mixed through, and finish with extra grated Parmesan and freshly chopped parsley. A simple green salad, roasted vegetables, or crusty bread complements the richness.

how to store Garlic Butter Steak Bites with Creamy Parmesan Pasta

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce, or microwave in short intervals, stirring between bursts. For best texture, reheat pasta separately from steak if possible.

tips to make Garlic Butter Steak Bites with Creamy Parmesan Pasta

• Pat steak dry before seasoning to encourage a good sear.
• Use a hot skillet and avoid overcrowding the pan; sear in batches if needed.
• Reserve a small amount of pasta cooking water to thin the sauce if it becomes too thick.
• Use freshly grated Parmesan for better melting and flavor than pre-grated.
• Taste and adjust seasoning at the end—Parmesan can add saltiness, so go easy on added salt initially.

variation (if any)

• Swap sirloin for filet mignon or ribeye for more tenderness or marbling.
• Add sautéed mushrooms or spinach to boost veggies and texture.
• Swap heavy cream for half-and-half plus a teaspoon of flour for a slightly lighter sauce (will be less rich).
• Stir in a splash of white wine to the pan before adding cream for extra depth.

FAQ

Q: Can I use a different cut of beef?
A: Yes — sirloin, ribeye, or filet mignon work well. Leaner cuts may cook faster, so watch doneness.

Q: Can this be made gluten-free?
A: Use gluten-free pasta and ensure your Parmesan and other ingredients are certified gluten-free.

Q: How do I prevent the sauce from breaking?
A: Keep heat moderate when adding cream and cheese, and stir continuously. If sauce looks grainy, remove from heat and whisk in a splash of warm pasta water.

Conclusion

For another take on Garlic Butter Steak Bites and extra tips, see this trusted recipe guide: Creamy Garlic Butter Steak Bites – Cooking For My Soul.

Garlic Butter Steak Bites with Creamy Parmesan Pasta

A comforting meal that pairs tender steak bites seared in garlic butter with silky Parmesan cream pasta for a quick, restaurant-quality dinner at home.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Steak and Seasoning

• 1 pound steak (such as sirloin or filet mignon), cut into bite-sized pieces
• 4 tablespoons garlic butter
• to taste Salt
• to taste Pepper

Pasta and Sauce

• 8 ounces pasta (such as fettuccine or penne)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese Use freshly grated for better melting
• 1 teaspoon garlic powder

For Garnish

• to taste Parsley Chopped for garnish

Method

 

Preparation

1. Cut steak into even bite-sized pieces.
2. Season steak bites with salt and pepper.

Cooking the Steak

1. Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat.
2. Add seasoned steak bites to the skillet and sear until browned on all sides, about 5-7 minutes.
3. Remove steak from the skillet and set aside.

Making the Sauce

1. In the same skillet, melt remaining garlic butter.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Add heavy cream, garlic powder, and Parmesan cheese to the skillet. Stir until the cheese melts and the sauce thickens.

Combining

1. Add cooked pasta and steak bites to the sauce, tossing gently to coat.
2. Garnish with parsley and serve immediately.

Notes

Pat steak dry before seasoning for a better sear. Avoid crowding the pan when searing — do it in batches if needed. Reserve a small amount of pasta cooking water to thin the sauce if it becomes too thick.