Description

Indulgent Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce is a rich and flavorful dish combining tender seared steak cubes with al dente rotini pasta, all tossed in a creamy garlic Parmesan sauce. Perfect for a satisfying dinner, this recipe brings together the hearty taste of steak and the comforting texture of cheesy pasta, enhanced with fresh parsley and a hint of chili flakes for a subtle kick.

Ingredients

Scale

Steak Bites

1 lb Steak, cubed (sirloin or ribeye recommended)
Salt and Black Pepper, to taste
3 tbsp Butter
1 tbsp Olive Oil

Pasta & Sauce

8 oz Rotini Pasta (gluten-free option available)
1 cup Heavy Cream (or half-and-half for lighter version)
3/4 cup Parmesan Cheese, grated (freshly grated preferred)
3 cloves Garlic, minced
1 tbsp Butter (additional for sauce)
Salt and Black Pepper, to taste

Garnish

1 tbsp Fresh Parsley, chopped
1/4 tsp Chili Flakes (optional)

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Instructions

Prepare the Steak: Cut the steak into bite-sized cubes and pat dry thoroughly with paper towels to ensure a good sear. Season the cubes generously with salt and black pepper.
Sear the Steak Bites: Heat a heavy skillet over medium-high heat and melt 3 tablespoons of butter with 1 tablespoon of olive oil. Add the seasoned steak bites to the skillet, searing them for about 3-4 minutes on each side until browned and cooked to your preferred level of doneness. Remove and set aside.
Cook the Rotini: In a large pot of boiling salted water, cook the rotini pasta according to package instructions (usually 8-10 minutes) until al dente. Drain the pasta, reserving some pasta water for the sauce.
Sauté Garlic: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for approximately 30 seconds until fragrant but not browned.
Make the Creamy Sauce: Pour the heavy cream into the skillet with the garlic and bring it to a gentle simmer. Slowly whisk in the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce thickens slightly. Season with salt and black pepper to taste.
Combine Pasta and Sauce: Add the cooked rotini pasta into the skillet with the sauce, tossing to coat the noodles evenly. If the sauce appears too thick, stir in some reserved pasta water gradually until reaching desired consistency.
Incorporate Steak Bites: Fold the seared steak bites back into the skillet with the pasta and sauce, cooking for an additional 1-2 minutes to blend flavors and warm through.
Garnish and Serve: Sprinkle the chopped fresh parsley and optional chili flakes over the dish just before serving for a bright, fresh finish and subtle heat.

Notes

For a lighter sauce, substitute heavy cream with half-and-half, though sauce will be less rich.
Use freshly grated Parmesan cheese instead of pre-grated for the best flavor and texture.
Adjust chili flakes according to your preferred spice level or omit if you prefer no heat.
To keep steak tender, avoid overcrowding the skillet when searing; cook in batches if necessary.
Reserve some pasta water to loosen the sauce if it thickens too much after combining with pasta.