Description
A quick and easy weeknight dinner featuring tender steak bites seared in garlic butter and tossed with pasta in a rich, creamy sauce. This restaurant-quality meal is ready in under 30 minutes.
Ingredients
Scale
- 1.5 lbs steak (sirloin, tenderloin, or ribeye), cut into bite-sized cubes
- 12 oz pasta (fettuccine, pappardelle, penne, or rigatoni)
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 4–5 cloves garlic, minced
- 1/2 cup chicken or beef stock (low-sodium)
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp dried parsley
- 1/2 tsp red pepper flakes (optional)
- Kosher salt and freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve one cup of starchy pasta water, then drain pasta and set aside.
- Pat steak cubes completely dry with paper towels and season generously with salt and pepper.
- Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add steak bites in a single layer (cook in batches if necessary). Sear for 2-3 minutes per side until browned but still pink inside. Remove steak to a plate and set aside.
- Reduce heat to medium. Add butter to the same pan. Once melted, add minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in chicken stock to deglaze the pan, scraping up browned bits from the bottom. Simmer for 1 minute.
- Pour in heavy cream and whisk gently to combine. Simmer for 3-4 minutes until the sauce thickens slightly.
- Stir in Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.
- Add the cooked pasta and seared steak bites (along with any juices) back into the skillet. Toss over low heat for 1-2 minutes to combine and warm through.
- Garnish with fresh parsley and serve immediately.
Notes
Let the steak sit on the counter for 20 minutes before cooking to ensure even searing. Do not overcrowd the pan when searing steak to achieve a good crust. Deglazing the pan is crucial for flavor. The sauce will thicken as it cools; add water or milk when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 750
- Sugar: 3
- Sodium: 600
- Fat: 45
- Saturated Fat: 22
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: steak bites, creamy pasta, garlic butter, weeknight dinner, easy recipe, quick meals, comfort food