Description
Steak Bites and Rotini in Garlic Parmesan Sauce is a hearty and satisfying dish loaded with tender, seared steak pieces, perfectly cooked rotini pasta, and a rich, creamy garlic Parmesan sauce. This one-pan meal combines bold flavors and comforting textures, making it ideal for a quick weeknight dinner or a special weekend indulgence.
Ingredients
Scale
Steak and Seasoning
- 1 pound sirloin or ribeye steak, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
Pasta
- 8 oz rotini pasta
- 1/4 cup pasta water (reserved)
Sauce
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Chopped parsley for garnish
Instructions
- Cook Rotini: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
- Season and Sear Steak: While pasta cooks, season the steak bites evenly with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak bites in batches to avoid overcrowding, searing each side for about 2–3 minutes until nicely browned and cooked to your desired doneness. Remove the steak bites from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the remaining 1 tablespoon olive oil and butter. Once melted, sauté the minced garlic for about 30 seconds until fragrant but not browned.
- Make the Sauce: Stir in the all-purpose flour and cook for 1 minute to create a roux that will thicken the sauce. Slowly whisk in the heavy cream along with the reserved pasta water, stirring constantly to avoid lumps. Add the grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer the sauce for 3–4 minutes until it thickens slightly.
- Toss Pasta and Steak: Add the drained rotini to the sauce and toss thoroughly to coat the pasta evenly. Gently fold in the seared steak bites, heating everything through for another 1–2 minutes.
- Serve: Garnish with chopped parsley and serve the dish hot for the best flavor and texture.
Notes
- You can substitute rotini for penne, fettuccine, or any of your favorite pasta shapes.
- For extra nutrition, add spinach or roasted mushrooms to the sauce before combining with the steak.
- To lighten the dish, substitute heavy cream with milk, though the sauce will be thinner.
