There’s something incredibly satisfying about tender steak bites swimming in a luscious, creamy garlic parmesan sauce, all served over perfectly cooked rotini pasta. This Steak Bites in Garlic Parmesan Sauce over Rotini Recipe is a total game-changer for anyone craving rich flavors without spending hours in the kitchen. Imagine juicy ribeye or sirloin steak morsels, sun-dried tomatoes adding a burst of tang, and just the right kick from red pepper flakes, all wrapped up in a velvety sauce that clings lovingly to each spiral of rotini. This dish is perfect for a cozy dinner or impressing friends with minimal fuss!
Ingredients You’ll Need
Getting this dish right is all about simple, quality ingredients that marry beautifully to create layers of flavor, texture, and color. Each item plays its own essential role, from seasoning the steak to enriching the creamy sauce and brightening the finish.
- 1 lb ribeye or sirloin steak: Choose a cut with good marbling for juicy, flavorful steak bites.
- 10 oz rotini pasta: The corkscrew shape holds onto the creamy sauce perfectly.
- 1 tablespoon olive oil: Provides the ideal searing base for browning the steak.
- 2 tablespoons butter (divided): Adds richness and helps develop a fragrant garlic base for the sauce.
- 3 cloves garlic, minced: Infuses the sauce with that signature bold, aromatic flavor.
- 1 cup heavy cream: Creates the silky texture that makes this sauce irresistible.
- 1 cup freshly grated parmesan cheese: Supplies that salty, nutty punch essential for a true garlic parmesan sauce.
- 1/3 cup sun-dried tomatoes, chopped: Packs a sweet and tangy burst, brightening the whole dish.
- 1/4 teaspoon red pepper flakes (optional): Adds a gentle heat to balance creamy richness.
- 2 tablespoons fresh parsley, chopped: Brings a fresh, vibrant pop of green and flavor at the finish.
- 1/2 teaspoon salt (plus more for pasta water): Enhances all the natural flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle touch of warmth and depth.
How to Make Steak Bites in Garlic Parmesan Sauce over Rotini Recipe
Step 1: Cook the Rotini to Al Dente
Start by bringing a large pot of salted water to a rolling boil. This salt not only seasons the pasta but also enhances its bite. Cook your rotini until al dente, which means tender but still offering a little resistance when you bite. Drain the pasta, but remember to save about half a cup of the pasta water. This starchy liquid will be your secret weapon to perfectly thin and silky sauce later.
Step 2: Sear the Steak Bites
Next, heat olive oil and one tablespoon of butter in a large skillet over medium-high heat — this combination creates the perfect surface for browning. Season your bite-sized steak pieces generously with salt and black pepper to bring out their natural beefy flavor. Sear them in batches for about two to three minutes per side until beautifully browned and medium rare inside. Don’t overcrowd the pan or you’ll steam rather than sear your steak. Once done, remove the steak bites and set them aside to rest.
Step 3: Build the Garlic Parmesan Sauce
Lower your skillet to medium heat, add the remaining butter, and sauté the minced garlic until it’s just fragrant — about thirty seconds will do. Instantly add the chopped sun-dried tomatoes and sprinkle in red pepper flakes if you love a little heat. Pour in the heavy cream and bring everything to a gentle simmer. This is where the magic truly starts, as the cream melds with the garlic and tomatoes to form a decadent base.
Step 4: Melt in the Parmesan Cheese and Adjust Sauce
Gradually add your freshly grated parmesan cheese, stirring continuously. This ensures the cheese melts smoothly, avoiding any clumps. The sauce will thicken beautifully and become decadent. If the sauce feels too thick, stir in a splash of the reserved pasta water to achieve your preferred consistency — velvety without being too runny.
Step 5: Combine Pasta and Sauce
Toss the cooked rotini directly into the sauce, making sure every twist and spiral is coated in that creamy garlic parmesan goodness. Combining them at this stage allows the pasta to soak up all the rich flavors and ensures each bite is as indulgent as possible.
Step 6: Return Steak Bites and Finish
Finally, add your perfectly seared steak bites back to the skillet along with any juices that have collected. Gently toss everything together so the steak is warmed through and mingles with the pasta and sauce. The last touch is folding in freshly chopped parsley, which adds a lively burst of color and freshness. Adjust seasoning if you need a little more salt or pepper, and get ready to serve!
How to Serve Steak Bites in Garlic Parmesan Sauce over Rotini Recipe
Garnishes
To really turn heads at the table, sprinkle a little extra grated parmesan over each plate just before serving. A few fresh parsley leaves scattered on top add a beautiful pop of green and a refreshing contrast to the creamy sauce. For those who enjoy a little heat, a pinch of extra red pepper flakes can also be a lovely finishing touch.
Side Dishes
While this dish is a complete meal on its own, you can elevate your dining experience with a few simple sides. A crisp, tangy green salad with a lemon vinaigrette cuts through the richness perfectly. Roasted or steamed vegetables, like asparagus or broccoli, add crunch and nutrition while keeping things light and balanced. Crusty garlic bread is another great choice for soaking up any leftover sauce.
Creative Ways to Present
For a special occasion, consider plating the steak bites over rotini in individual shallow bowls, garnished artistically with sprigs of parsley and shaved parmesan ribbons. Alternatively, serving family-style in a large skillet right at the table invites everyone to dig in and share the cozy experience together. Either way, this dish looks as impressive as it tastes, making any mealtime feel celebratory.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, simply transfer them to an airtight container and store in the refrigerator for up to three days. The sauce will thicken as it cools, so stirring in a small splash of cream or reserved pasta water before reheating can help revive its smooth texture.
Freezing
While this dish is best enjoyed fresh, you can freeze the steak bites and sauce (without pasta) in a freezer-safe container for up to two months. When ready to eat, thaw overnight in the refrigerator and gently reheat on the stove, gradually adding cream or broth to loosen the sauce. Cook fresh pasta to serve alongside once reheated.
Reheating
To reheat leftovers, warm the pasta and steak bites gently in a skillet over low heat. Add a splash of cream, milk, or reserved pasta water to loosen the sauce as it warms. Stir frequently to prevent the sauce from sticking or separating, ensuring each bite stays luscious and inviting.
FAQs
Can I use a different type of steak for this recipe?
Absolutely! Ribeye and sirloin are preferred for their flavor and tenderness, but you can also use New York strip, filet mignon, or even a well-marbled flank steak. Just adjust cooking times to ensure your steak bites are juicy and not overcooked.
Is there a substitute for heavy cream in the sauce?
You can use half-and-half or whole milk to make the sauce lighter, though the texture won’t be quite as rich and velvety. To help thicken the sauce, you might add a small amount of flour or cornstarch slurry while it simmers.
Can I prepare this recipe gluten-free?
Definitely! Swap out the rotini for a gluten-free pasta variety made from rice, corn, or legumes. Just make sure to cook according to the package directions, and keep the rest of the ingredients naturally gluten-free as provided.
How spicy is this dish with red pepper flakes?
Just a mild kick! The red pepper flakes add a gentle warmth that complements the creamy sauce without overpowering it. You can always leave them out or adjust the amount to suit your heat preference.
What is the best way to cut steak for bite-sized pieces?
Slice the steak against the grain into roughly one to one-and-a-half-inch cubes or strips. Cutting against the grain shortens the muscle fibers, making the steak bites tender and easier to chew. Even cuts help them cook evenly too.
Final Thoughts
This Steak Bites in Garlic Parmesan Sauce over Rotini Recipe is one of those rare dishes that feels both indulgent and comforting, yet comes together quickly enough for a weeknight dinner. I hope you enjoy making it as much as you enjoy eating it, sharing those tender steak bites and creamy swirls of sauce with loved ones. Give it a try, and watch it become one of your go-to favorites when you want a little taste of wow without the fuss.
Print
Steak Bites in Garlic Parmesan Sauce over Rotini Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This recipe features tender steak bites seared to perfection and served in a rich, creamy garlic parmesan sauce tossed with al dente rotini pasta. Enhanced with sun-dried tomatoes, red pepper flakes, and fresh parsley, this dish combines bold flavors and a comforting creamy texture perfect for a satisfying weeknight dinner.
Ingredients
For the Steak and Pasta
- 1 lb ribeye or sirloin steak, cut into bite-sized pieces
- 10 oz rotini pasta
- 1 tablespoon olive oil
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons butter (divided)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the rotini pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta and reserve 1/2 cup of the pasta cooking water for later use.
- Prepare to sear the steak: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the steak bites with salt and black pepper evenly on all sides.
- Sear the steak bites: In batches to avoid overcrowding, sear the steak bites in the hot skillet for about 2–3 minutes per side, until browned on the exterior and medium rare inside. Remove cooked steak bites from the skillet and set aside.
- Sauté the garlic and sun-dried tomatoes: Reduce the skillet heat to medium and add the remaining tablespoon of butter. Sauté the minced garlic in the butter for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and red pepper flakes, mixing well to combine flavors.
- Create the garlic parmesan sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring continuously to avoid scorching.
- Add parmesan cheese to the sauce: Gradually add the freshly grated parmesan cheese to the simmering cream, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. If the sauce is too thick, thin it out by stirring in some of the reserved pasta water a little at a time until desired consistency is reached.
- Toss pasta in the sauce: Add the cooked rotini pasta directly into the skillet with the sauce, tossing thoroughly to coat each piece evenly with the creamy garlic parmesan sauce.
- Combine steak bites with pasta: Return the seared steak bites along with any accumulated juices back into the skillet. Toss gently to incorporate the steak into the pasta and sauce mix.
- Finish and serve: Sprinkle the chopped fresh parsley over the dish and adjust the seasoning with additional salt or pepper if needed. Serve immediately, optionally with extra parmesan cheese on top for added richness.
Notes
- Be careful not to overcrowd the skillet when searing steak to ensure proper browning.
- Use freshly grated parmesan for best flavor and smoothest melt.
- Adjust red pepper flakes according to desired spice level or omit for no heat.
- Reserve pasta water is key for adjusting sauce consistency without diluting flavor.
- Medium-rare steak bites provide optimal tenderness; cook longer if preferred.
