Garlic Butter Steak Bites with Creamy Pasta Recipe

Ever have one of those nights where you want a restaurant-quality meal but the thought of a complicated recipe and a mountain of dishes just feels like too much? Well, my friend, you’ve come to the right place. This Garlic Butter Steak Bites with Creamy Pasta is the answer to your weeknight dinner prayers. It’s the kind of meal that feels indulgent and special but comes together in one pan with minimal fuss. It’s a dish that proves you don’t need hours in the kitchen to create something truly, truly delicious.

Why You’ll Love This

This recipe is a total game-changer for a few reasons. First, it’s incredibly fast. From start to finish, you’re looking at about 30 minutes, making it perfect for those busy evenings. Second, it’s a complete meal all in one skillet—tender, juicy steak bites and a luxuriously creamy pasta all cozying up together. And honestly, the flavor is just out of this world. The garlic butter sauce is rich and savory, and it coats every single bite of steak and pasta perfectly. It’s a crowd-pleaser that’s impressive enough for company but easy enough for a lazy Tuesday.

Ingredients You’ll Need

• 1 pound sirloin steak, cut into 1-inch cubes: The star of our show, cut small for quick, even cooking.
• 8 ounces fettuccine or linguine pasta: The perfect vehicle for our creamy sauce.
• 4 tablespoons butter, divided: For cooking the steak and building our sauce base.
• 1 tablespoon olive oil: Helps get a nice sear on the steak.
• 4-5 cloves garlic, minced: Because you can never have too much garlic.
• 1 cup beef broth: Adds a rich, savory depth to our sauce.
• 1/2 cup heavy cream: Creates that dreamy, luxurious creaminess.
• 1/4 cup grated parmesan cheese, plus more for serving: For a salty, nutty flavor.
• 1 teaspoon Italian seasoning: A quick flavor boost.
• Salt and freshly ground black pepper: To season everything perfectly.
• Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.

Let’s Get Cooking Step by Step

1. First, get a large pot of salted water boiling for your pasta. Cook the fettuccine according to the package directions until it’s al dente. Once it’s done, reserve about 1/2 cup of that starchy pasta water before you drain it. This little trick is a chef’s secret for helping the sauce cling to the pasta later. Set the drained pasta aside.
2. While the pasta cooks, pat your steak cubes completely dry with a paper towel. This is the most important step for getting a good sear! Season them generously on all sides with salt and pepper.
3. Grab a large skillet and heat 1 tablespoon of the butter and the tablespoon of olive oil over medium-high heat. Once the butter is melted and hot, add your steak bites in a single layer. Don’t crowd the pan—you might need to do this in two batches. Cook for about 2-3 minutes per side until they’re beautifully browned on the outside. They’ll finish cooking later, so it’s okay if they’re still a little pink inside. Remove them from the skillet and set them on a plate.
4. Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the same skillet. Once it’s melted, add your minced garlic and cook for just about 30 seconds until it’s fragrant. Be careful not to let it burn!
5. Pour in the beef broth, using your spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
6. Stir in the heavy cream, parmesan cheese, and Italian seasoning. Let the sauce simmer gently for another 2-3 minutes until it starts to thicken up slightly.
7. Add your cooked pasta and the steak bites (along with any juices from the plate) back into the skillet. Toss everything together until it’s all coated in that gorgeous creamy sauce. If the sauce seems a bit too thick, add a splash of that reserved pasta water to loosen it up.
8. Taste it and adjust the seasoning with more salt or pepper if it needs it. Garnish with a generous sprinkle of fresh parsley and more parmesan cheese right before serving.

Garlic Butter Steak Bite Cooking Tips

• Dry your steak! I know I already said it, but it’s worth repeating. Patting the steak cubes dry is the key to that perfect, crispy sear instead of steamed beef.
• Don’t move the steak around too much once it’s in the pan. Let it sit and develop that golden-brown crust before you flip it.
• Freshly grate your parmesan cheese from a block if you can. It melts into the sauce so much better than the pre-shredded kind, which often has anti-caking agents.
• If you’re sensitive to heat, you can totally leave out the black pepper on the steak, but I think it adds a really nice background warmth.
• Have all your ingredients measured and ready to go before you start cooking. This recipe moves quickly, so a little prep makes it stress-free.
• And if you have a kitchen disaster and burn the garlic a little? It happens to everyone. Just wipe the pan out and start the sauce step over. No one will ever know.

Variations & Substitutions

This recipe is wonderfully flexible. Don’t have sirloin? Ribeye or flank steak work beautifully too. For a lighter version, you can swap the heavy cream for half-and-half, but just know the sauce will be a little less thick and luxurious. If you’re out of beef broth, chicken broth works in a pinch. And for my veggie lovers, you can absolutely swap the steak for a pound of sliced portobello mushrooms—they get wonderfully meaty and soak up the garlic butter sauce like a dream. You could even toss in some fresh spinach at the very end and let it wilt into the sauce.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but I love serving it with a simple side salad with a bright vinaigrette to cut through the richness. Some crusty bread is also non-negotiable for sopping up every last drop of that creamy sauce. It’s one of those easy weeknight dinners that feels far more fancy than it actually is. For drink pairings, a simple glass of iced tea or a sparkling lemonade works perfectly.

Storage & Reheating

Leftovers will keep in an airtight container in the fridge for up to 3 days. The pasta will soak up a lot of the sauce, so when you reheat it, do it gently in a skillet over low heat. Add a tiny splash of beef broth, milk, or water to help loosen the sauce back up. You can microwave it if you’re in a hurry, but the stovetop method gives you the best results. I don’t recommend freezing this one, as the creamy sauce can separate when thawed.

Frequently Asked Questions

• What’s the best cut of steak to use for steak bites? Sirloin is my go-to because it’s tender, flavorful, and affordable, making it great for cheap dinners for a family. Ribeye is another fantastic (if slightly richer) option.
• Can I make this recipe ahead of time? You can certainly cook the steak bites and make the sauce ahead, but I’d recommend storing them separately from the cooked pasta and combining everything when you reheat it. This helps prevent the pasta from getting too soft.
• Is this dish considered a healthy dinner idea? It’s a balanced meal with protein, carbs, and fats. For a lighter version, you can use a whole wheat pasta and leaner cuts of beef, and go a little easier on the butter and cream. It’s all about what works for you!
• My sauce seems too thin. How can I thicken it? Let it simmer for a few more minutes—the cream will reduce. You can also create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce.