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
Scale
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.
