Description
This hearty and flavorful recipe combines tender steak bites with cheesy rotini pasta simmered in a rich garlic Parmesan sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that offers a delightful blend of creamy, savory, and slightly spicy flavors, garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Pasta
- 12 oz rotini pasta
Steak Bites
- 1 lb sirloin steak, cut into bite-sized cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garlic Parmesan Sauce
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package directions. Drain the pasta and set it aside.
- Sear steak bites: Heat olive oil in a skillet over medium-high heat. Season the steak cubes with salt and black pepper. Sear the steak bites for 2–3 minutes on each side until nicely browned and cooked through. Remove them from the skillet and set aside.
- Sauté garlic: Reduce the skillet heat to medium. Melt the butter in the same pan, then add the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant but not browned.
- Make cream sauce: Pour in the heavy cream and let it simmer for 2 to 3 minutes, stirring occasionally to blend the flavors.
- Add Parmesan and spices: Stir in the freshly grated Parmesan cheese until it melts completely into a smooth sauce. If desired, add crushed red pepper flakes for a touch of heat.
- Toss pasta: Add the cooked rotini pasta into the sauce. Stir to combine well and simmer for another minute to allow the pasta to soak up the delicious flavors.
- Combine steak and pasta: Return the seared steak bites to the skillet and gently stir everything together until evenly mixed and heated through.
- Garnish and serve: Sprinkle chopped parsley over the top for a fresh, colorful garnish. Serve immediately while warm.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes.
- Substitute the sirloin steak with ribeye or flank steak if preferred.
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
