Creamy Garlic Butter Steak Bites with Pasta is a delicious and indulgent dish featuring tender steak bites tossed in a rich and creamy garlic butter sauce with your choice of pasta.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1½ pounds sirloin steak, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
12 ounces fettuccine, penne, or rotini
1 tablespoon salt (for pasta water)
3 tablespoons unsalted butter (for sauce)
5 cloves garlic, minced
1 tablespoon all-purpose flour
1½ cups heavy cream
½ cup beef broth
1 cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning (for sauce)
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon salt (for sauce)
¼ teaspoon black pepper (for sauce)
2 tablespoons chopped fresh parsley (for garnish)
Extra grated Parmesan cheese (for garnish)
Fresh cracked black pepper (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
Pat the steak cubes dry with paper towels and toss with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer, cooking in batches if necessary. Sear for 2–3 minutes per side until browned. Add 2 tablespoons butter during the last minute and spoon the melted butter over the steak. Remove the steak from the skillet and keep warm.
In the same skillet, melt 3 tablespoons butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Whisk in flour and cook for 1 minute. Gradually whisk in beef broth and heavy cream until smooth. Simmer for 3–4 minutes, stirring occasionally. Stir in Parmesan cheese, mozzarella cheese, Dijon mustard, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Cook until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the sauce and toss until evenly coated. If needed, add a splash of the reserved pasta water to loosen the sauce. Return the steak bites and any juices to the skillet. Gently toss everything together and cook for 1–2 minutes until heated through.
Garnish with chopped parsley, extra Parmesan cheese, and freshly cracked black pepper before serving.
Notes
For a spicier kick, increase the amount of crushed red pepper flakes.
Feel free to substitute the pasta with your favorite type.
This dish is best served immediately for optimal creaminess.