Imagine the best of both worlds: juicy, golden-seared steak bites, perfectly twirled rotini, and a dreamy garlic Parmesan sauce that clings to every spiral. That’s exactly what you get with Steak Bites and Rotini in Garlic Parmesan Sauce, a dish that feels like it belongs in your favorite bistro, yet is completely doable on a weeknight. This is seriously comfort food on a plate, delivering bold flavors, creamy textures, and pure satisfaction in every bite.
Ingredients You’ll Need
The magic of Steak Bites and Rotini in Garlic Parmesan Sauce lies in its straightforward, high-impact ingredients. Each plays a starring role in building layers of flavor and guaranteeing a vibrant, creamy pasta that never feels boring.
- Sirloin steak: Tender and flavorful, sirloin is perfect for those juicy, bite-sized pieces that sear beautifully.
- Olive oil: Adds richness and helps achieve that golden crust on the steak and fragrant base for the sauce.
- Salt: The simplest way to amplify every savory note in your steak and sauce.
- Black pepper: Brings subtle heat and depth; always crack it fresh if you can.
- Smoked paprika: Offers a gentle smokiness that enhances the steak’s flavor and adds a gorgeous color.
- Rotini pasta: Those spirals are ideal for catching every drop of garlicky, cheesy sauce.
- Unsalted butter: Creates a velvety base for the sauce and melds beautifully with the olive oil and garlic.
- Garlic: Four cloves may sound bold, but it mellows as it cooks and gives the sauce its irresistible aroma.
- Heavy cream: The secret to that luscious, restaurant-style sauce that coats the pasta perfectly.
- Parmesan cheese: Grate it fresh for the best flavor and a creamy, melty finish.
- Italian seasoning: A blend of herbs that adds classic Italian flair and rounds out the sauce.
- Red pepper flakes (optional): For those who love a little kick, a pinch is all you need.
- Fresh parsley: Sprinkled over the top, it brings brightness and a pop of color.
- Extra Parmesan for serving: Because you can never have too much cheesy goodness.
How to Make Steak Bites and Rotini in Garlic Parmesan Sauce
Step 1: Cook the Rotini
Start by bringing a big pot of salted water to a rolling boil—it should taste almost like the sea! Add the rotini and cook until just al dente, following the package directions. Don’t forget to scoop out about half a cup of that starchy pasta water before draining; it’s your secret weapon for a silky sauce later. Set the drained pasta aside, and get ready for the real fun.
Step 2: Season and Sear the Steak Bites
While the pasta cooks, grab your sirloin steak cubes and toss them with salt, black pepper, and smoked paprika. Heat one tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and let each side sear for about 2 to 3 minutes, just until they’re gloriously browned and cooked to your liking. Remove the steak bites from the skillet and keep them cozy on a plate.
Step 3: Build the Garlic Parmesan Sauce
In the same skillet (don’t wipe it out; all those brown bits are pure flavor!), pour in the remaining olive oil and add the butter. Once melted, stir in the minced garlic and let it cook for about a minute, just until fragrant. Lower the heat to medium and pour in the heavy cream, then sprinkle in the Parmesan, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. Stir until the cheese melts and the sauce thickens just a bit—it should look glossy and dreamy.
Step 4: Toss Everything Together
Add the cooked rotini to the skillet, tossing it gently in the creamy sauce. If the sauce feels a little too thick, drizzle in some of that reserved pasta water until it’s just right. Now, return the steak bites to the skillet, and toss everything together so that the steak is coated in that luscious sauce and nestled among the pasta spirals.
Step 5: Garnish and Serve
Just before serving, shower the dish with chopped fresh parsley and a generous extra sprinkle of Parmesan. The final result is Steak Bites and Rotini in Garlic Parmesan Sauce that looks as good as it tastes—rich, vibrant, and totally irresistible.
How to Serve Steak Bites and Rotini in Garlic Parmesan Sauce
Garnishes
A handful of freshly chopped parsley and a flurry of extra Parmesan work wonders here, adding a burst of color and a last hit of cheesy goodness. If you want to get a little fancy, a light sprinkle of red pepper flakes or even lemon zest makes the flavors pop even more.
Side Dishes
While Steak Bites and Rotini in Garlic Parmesan Sauce can absolutely hold its own as a full meal, it loves good company. Pair it with a crisp green salad dressed in lemon vinaigrette, or some garlicky sautéed spinach or broccoli for extra veggies. And of course, a warm basket of garlic bread for swooping up any leftover sauce is always a crowd-pleaser.
Creative Ways to Present
For a dinner party vibe, serve the pasta in shallow bowls and top with steak bites and a swirl of sauce for a restaurant-style look. Or, for a cozy family dinner, bring the skillet straight to the table for a dramatic, shareable centerpiece. You can even skewer the steak bites and nestle them atop the pasta for a playful presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Steak Bites and Rotini in Garlic Parmesan Sauce, transfer leftovers to an airtight container and refrigerate. The flavors actually deepen overnight, making tomorrow’s lunch even more delicious. Aim to enjoy within three days for the best taste and texture.
Freezing
While creamy pasta dishes like this don’t always freeze perfectly, you can freeze the sauce and steak bites separately from the cooked pasta. Place them in airtight containers or freezer bags, label, and freeze for up to two months. When ready to serve, thaw in the fridge overnight and cook up fresh rotini for best results.
Reheating
To reheat, gently warm leftovers in a skillet over low heat, adding a splash of milk, cream, or reserved pasta water to loosen the sauce. Stir frequently to prevent the cream from separating, and add a fresh sprinkle of Parmesan and parsley just before serving to revive the flavors.
FAQs
Can I use a different cut of beef for Steak Bites and Rotini in Garlic Parmesan Sauce?
Absolutely! While sirloin is my go-to for its tenderness, you can use ribeye, strip steak, or even filet mignon if you’re feeling fancy. Just keep the cubes bite-sized and avoid overcooking for the juiciest results.
Is there a lighter version of this recipe?
Yes! Swap the heavy cream for half-and-half or even evaporated milk for a lighter sauce. You can also add extra veggies like spinach or broccoli to boost the nutrition without sacrificing flavor.
Can I make Steak Bites and Rotini in Garlic Parmesan Sauce ahead of time?
You can easily prep the steak bites and the sauce a day ahead and store them separately. When ready to eat, cook the pasta fresh and toss everything together for a just-cooked taste.
What can I use instead of rotini?
Any short, sturdy pasta works great here—think penne, fusilli, or farfalle. The key is a shape that holds onto the creamy garlic Parmesan sauce and pairs nicely with the steak bites.
How do I prevent the steak from getting tough?
The secret is not to overcook it—just a quick sear on each side does the trick. Letting the steak rest for a few minutes after cooking also keeps it juicy and tender when you toss it back into the pasta.
Final Thoughts
Trust me, once you try Steak Bites and Rotini in Garlic Parmesan Sauce, you’ll be finding excuses to make it again and again. It’s pure comfort with a touch of elegance, and it’s just so much fun to share around the table. Grab your skillet and your favorite people—it’s time to treat yourself!
Print
Steak Bites and Rotini in Garlic Parmesan Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Not vegetarian
Description
This Steak Bites and Rotini in Garlic Parmesan Sauce is a hearty and flavorful dish combining tender seared sirloin steak cubes with al dente rotini pasta tossed in a rich, creamy garlic Parmesan sauce. Perfect for weeknight dinners, it offers a comforting blend of savory steak, creamy cheese, and aromatic herbs.
Ingredients
Steak Bites
- 1 pound sirloin steak, cut into bite-sized cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil (for searing)
Pasta
- 12 ounces rotini pasta
- Salt (for pasta water)
Garlic Parmesan Sauce
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Reserved pasta water (1/2 cup)
Garnish
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese, for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Season Steak Bites: While the pasta cooks, season the steak cubes with salt, black pepper, and smoked paprika, ensuring an even coating for flavor.
- Sear Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer and sear for 2 to 3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Prepare Sauce Base: In the same skillet, add the remaining tablespoon of olive oil and the butter. Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Make Cream Sauce: Reduce the skillet heat to medium. Pour in the heavy cream, then add the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir continuously until the cheese melts and the sauce thickens slightly.
- Toss Pasta in Sauce: Add the cooked rotini pasta to the skillet with the sauce. If the sauce is too thick, gradually add the reserved pasta water to reach a silky, smooth consistency. Toss well to coat the pasta evenly.
- Combine Steak and Pasta: Return the seared steak bites to the skillet. Gently toss everything together to combine and warm the steak through in the sauce.
- Garnish and Serve: Sprinkle with freshly chopped parsley and extra Parmesan cheese on top before serving. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add sautéed spinach or broccoli for extra vegetables and nutrition.
- This dish pairs perfectly with garlic bread and a fresh green salad for a complete meal.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Adjust red pepper flakes to your preferred spice level or omit for a milder taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 140 mg
