Steak Bites in Garlic Parmesan Sauce over Rotini

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Craving something hearty and flavorful without spending hours in the kitchen? This Steak Bites in Garlic Parmesan Sauce over Rotini recipe brings together juicy seared steak cubes with creamy, cheesy sauce and al dente pasta. It’s one of those comfort meals that delivers elegance and indulgence in every forkful.

Whether you’re feeding the family on a busy weeknight or prepping for a cozy weekend dinner, this dish packs major flavor with minimal fuss. The garlic parmesan sauce is infused with herbs and a touch of spice, making every bite rich and satisfying. Let’s dive into the details of how to recreate this irresistible plate.

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Preparation Phase & Tools to Use

To get started, having the right tools makes a huge difference:

• Cast Iron Skillet or Heavy Frying Pan: Essential for achieving a gorgeous sear on your steak bites. A hot, heavy skillet locks in flavor and creates that caramelized crust.
• Large Pot for Boiling Pasta: Your rotini needs space to swirl and cook evenly. Use salted water to flavor the pasta from the inside out.
• Tongs or Slotted Spoon: Useful for flipping the steak cubes without piercing them and losing juices.
• Microplane or Fine Grater: Perfect for finely shredding fresh parmesan into the sauce for ultra-smooth melt.
• Whisk & Saucepan: For creating the garlic parmesan sauce—a good whisk prevents clumping and keeps the sauce silky.
• Chopping Board and Sharp Knife: For prepping the steak into uniform bite-sized pieces.

Having everything ready makes this a stress-free experience, so take a few minutes to lay out your ingredients and tools before the first sizzle hits the pan.

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Ingredients for the Steak Bites in Garlic Parmesan Sauce over Rotini

• Steak (Sirloin or Ribeye): This is the star protein. Choose a well-marbled cut for tenderness and bold flavor.
• Rotini Pasta: Its spiral shape holds onto the creamy sauce, giving you perfect bites every time.
• Garlic Cloves: Adds a rich, aromatic base to the sauce.
• Heavy Cream: Provides the luscious, silky texture to the parmesan sauce.
• Freshly Grated Parmesan Cheese: Essential for the creamy, umami-packed flavor in the sauce.
• Butter: Helps to sear the steak and create a rich base for the sauce.
• Olive Oil: Works with butter for searing and prevents burning.
• Paprika & Black Pepper: Add gentle heat and depth to the steak.
• Salt: For seasoning both pasta water and steak.
• Fresh Parsley: Brightens up the dish and adds a touch of freshness.

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How To Make the Steak Bites in Garlic Parmesan Sauce over Rotini

Step 1: Sear the Steak Bites

Pat the steak dry and cut into bite-sized cubes. Season generously with salt, pepper, and paprika. In a hot cast iron skillet with a mix of butter and olive oil, sear the steak pieces on all sides until golden brown and just cooked through. Remove and set aside.

Step 2: Boil the Rotini

While the steak rests, bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain.

Step 3: Build the Garlic Parmesan Sauce

In the same skillet used for the steak, reduce heat and add a touch more butter. Sauté minced garlic until fragrant. Pour in heavy cream and simmer gently. Gradually whisk in parmesan cheese until fully melted and smooth.

Step 4: Combine and Toss

Add the cooked rotini and a splash of pasta water to the sauce. Stir to coat the pasta. Return the steak bites to the skillet and gently toss everything together. Taste and adjust seasoning if needed.

Step 5: Garnish and Serve

Finish with a sprinkle of chopped fresh parsley and a bit more grated parmesan on top. Serve hot and enjoy the creamy, savory bliss.

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Serving and Storing Your Steak Bites in Garlic Parmesan Sauce over Rotini

This meal is best enjoyed fresh off the stove, while the sauce is creamy and the steak bites are tender. Serve it with a side salad, garlic bread, or roasted vegetables to round it out.

For storing leftovers, let the pasta cool completely and transfer to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently over low heat on the stove with a splash of milk or cream to bring the sauce back to life. Avoid microwaving the steak too long as it may toughen.

If you’re meal prepping, consider keeping the steak and pasta stored separately and combining just before reheating for the best texture.

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Frequently Asked Questions

How do I know when my steak bites are perfectly cooked?

You want a nice sear on the outside and juicy center. For medium, cook steak bites for 2-3 minutes per side depending on size. Use a meat thermometer if needed (130-135°F for medium).

Can I use another cut of beef?

Absolutely! Sirloin and ribeye are great for tenderness, but flank steak or New York strip also work well if sliced properly and not overcooked.

What if I don’t have rotini?

Any short pasta that grabs sauce will work—penne, fusilli, even shells. Long pasta like fettuccine is less ideal for this creamy, chunky dish.

Can I make the sauce lighter?

Yes, swap heavy cream with half-and-half or even evaporated milk. Just be sure to reduce the heat so the sauce doesn’t curdle.

Can this be made ahead of time?

The sauce and pasta can be made a few hours in advance and reheated. For best results, cook the steak fresh and add it at the end to preserve its texture.

Is this dish spicy?

It has a mild kick from black pepper and paprika, but you can add red pepper flakes for extra heat if you like it spicy.

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Want More Steak Pasta Ideas?

You might also enjoy the One Skillet Spicy Garlic Butter Parmesan Steak Pasta if you loved this creamy combo. It delivers the same comfort with a bolder, spicier edge.

Or try my Garlic Butter Steak Bites with Creamy Parmesan Shells—a shell pasta twist that hugs the sauce just as beautifully. For something beefy with a cheesy touch, the Delicious Beef Bowtie Pasta is a hearty, family-friendly favorite.

If you want a deeper dive into cheesy pasta classics, the Best Baked Cream Cheese Spaghetti might be calling your name. And don’t miss the Beef and Rotini in Garlic Parmesan Sauce—a cousin to today’s recipe with a slightly different finish.

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Pin and Tell Me How Yours Turned Out

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If you cook it, I want to know! Did you use ribeye or sirloin? Did you add a spicy kick or extra cheese? Leave a comment below and share your version. I love hearing how you make it your own.

For more steak pasta inspiration and cozy dinner ideas, follow me on Pinterest at LadyPlate.

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