Savory Steak Bites with Parmesan Pasta

These tender steak chunks in garlicky butter paired with smooth parmesan-coated noodles bring fancy dining right to your kitchen table without much work. The blend of juicy meat pieces soaked in buttery garlic alongside creamy cheese-covered pasta makes a meal that seems fancy but comes together fast enough for busy weeknights.

I stumbled on this dish during a crazy busy week when I wanted something nice but couldn't spend hours cooking. The first time I made it, my family went completely quiet for a minute before saying it beat our favorite steakhouse's pasta. It's now our special occasion go-to that feels fancy without all the hard work.

What You'll Need

• Sirloin steak 1 lb: packed with protein and great taste without emptying your wallet
• Butter 3 tablespoons: gives that luxurious feel and golden crust
• Garlic 3 cloves: brings key flavor depth grab ones with firm heads and tight skin
• Olive oil 1 tablespoon: boosts butter's heat tolerance for better browning
• Salt and pepper: brings out the natural meat flavor in the steak
• Paprika 1 teaspoon: adds light smoky hints try Hungarian for top flavor
• Fresh parsley 2 tablespoons: cuts through richness with color and fresh taste

• Fettuccine 8 oz: has the ideal surface for sauce to stick to
• Butter 2 tablespoons: starts off your silky smooth sauce
• Garlic 3 cloves: makes the flavor base for your sauce
• Heavy cream 1 cup: creates that rich restaurant-style thickness
• Parmesan cheese 1 cup: adds nutty richness shred it yourself for better melting
• Reserved pasta water 1/2 cup: has starch that helps sauce cling to pasta

Easy-to-Follow Directions

Cook the Pasta:

Fill a big pot with lots of salted water and bring to a boil. Your water should taste like seawater to flavor the pasta properly. Drop in your fettuccine and cook until slightly firm about a minute less than the box says. Before you drain it, save half a cup of the starchy water for later. Drain pasta but don't rinse it so the starch stays on.

Prepare the Steak Bites:

Completely dry your steak chunks with paper towels this really matters for getting that nice brown outside. Sprinkle plenty of salt pepper and paprika making sure each piece gets covered. Get a cast iron pan really hot then add olive oil it should shimmer right away. Carefully place steak pieces in one layer without crowding do batches if needed. Don't move them for 2 minutes so they brown nicely then flip. Cook another 1 2 minutes for pink middle then set aside.

Make the Garlic Butter Sauce:

Turn heat down to medium and throw butter in the same pan keeping all those tasty brown bits. Once butter melts add chopped garlic stirring all the time for just 30 seconds until it smells good but isn't brown since garlic gets bitter fast. Put the steak pieces back in along with any juices that leaked out gently toss so butter coats everything. Take off heat after 1 minute so the steak doesn't get tough.

Whip Up the Parmesan Sauce:

In another pan melt butter over medium heat until it bubbles. Toss in chopped garlic and cook just until fragrant about half a minute. Slowly pour in heavy cream while whisking non stop. Let cream gently simmer never let it boil for 3 4 minutes until it thickens a bit. Take off heat and slowly add grated parmesan while stirring to make it smooth. If sauce gets too thick add saved pasta water a spoonful at a time until it looks right.

Mix and Plate:

Put the cooked pasta straight into the cheese sauce gently turning with tongs so every noodle gets coated. Lay pasta on warm plates making a bed for the meat. Top with garlic butter steak pieces spreading them out evenly. Scatter fresh parsley and extra parmesan curls on top for looks and extra flavor.

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The steak pieces keep cooking a little after you take them off the heat so pull them just shy of how done you want them. I picked up this trick at a cooking class a while back and it changed how I cook quick meats forever. The teacher told us that letting meat rest lets the juices spread back out making every bite juicier and tastier.

Top Steak Types to Choose

Though sirloin works great in this recipe ribeye has more fat running through it giving you the softest melt in your mouth pieces. New York strip gives you a nice mix of tenderness and strong beefy taste while costing a bit less. Tenderloin makes the softest butter like steak chunks but doesn't have quite the strong flavor of other cuts. For wallet friendly options try flat iron or chuck eye steaks which turn out surprisingly tender when cut right and cooked fast on high heat.

Switch Up Your Pasta

Fettuccine shines in this dish but you can swap in other pasta shapes based on what you like or what's in your cupboard. Pappardelle offers wide strips that match well with rich sauce and big steak chunks. For a country style approach try shorter shapes like rigatoni or penne that trap sauce inside their tubes. Whole wheat or protein packed pastas can make the meal healthier while gluten free options like rice or chickpea pasta work for special diets without ruining the dish's taste.

Prep Ahead and Storage Tricks

You can fix parts of this meal up to two days ahead great for planning special dinners. Cook pasta al dente drain well and mix with a touch of olive oil before putting in the fridge. The cheese sauce can be made early and warmed up with a splash of cream or milk to bring back its smoothness. For the steak I suggest seasoning ahead but cooking right before serving for the best texture. Leftovers can stay in a sealed container for up to three days though pasta might soak up more sauce while stored. Warm up slowly in a covered pan with a spoonful of water to bring back the creamy feel.

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Recipe FAQs

→ What cut of steak works best for this dish?

We suggest sirloin for its good mix of tenderness and flavor, though ribeye makes a fancier version if you want to splurge. Look for meat with good fat marbling to keep things juicy. In a rush? Strip steak or tenderloin will do the trick too.

→ Can I substitute the heavy cream for a lighter option?

Heavy cream gives you the thickest, most luscious sauce, but half-and-half works in a pinch for fewer calories. Need to skip dairy? Full-fat coconut milk pairs surprisingly well with the parmesan. Just know that lighter options might need extra simmering time or a bit of cornstarch to thicken up.

→ What type of pasta works best with the creamy parmesan sauce?

Fettuccine grabs onto the creamy sauce really well with its wide, flat shape. But don't worry if you've got something else in the pantry. Pappardelle, linguine, or even chunky rigatoni will taste great too. Just try to use pasta with some texture so the sauce doesn't slide right off.

→ How can I prevent the steak bites from becoming tough?

For juicy steak bits every time: 1) Get your pan super hot before the meat goes in, 2) Cook in small batches so the pieces aren't crowded, 3) Cut your meat chunks against the grain, and 4) Keep it quick. About 2-3 minutes on each side usually hits medium doneness, depending on how big you cut the pieces.

→ Can I make this dish ahead of time?

This meal tastes best fresh off the stove, but you can get a head start. Cook your pasta ahead and toss it with a tiny bit of oil so it won't stick together in the fridge. Make the cheese sauce separately too. When you're ready to eat, warm up the sauce slowly with a splash of milk to bring back its creaminess, then mix in the pasta. Always cook the steak right before serving for the tastiest results.

→ What vegetables pair well with this dish?

To cut through the richness, try some roasted asparagus, quick-cooked green beans, or a simple arugula salad with lemon dressing on the side. Want something heartier? Go for roasted brussels sprouts or broccoli. You can also mix veggies right into the dish by adding some spinach to the cream sauce or tossing in cherry tomatoes with the steak at the end.