This steak bites alfredo pasta pairs seared garlic butter sirloin with twisted pasta in a creamy Parmesan sauce. It takes about 15 minutes of prep and 25 minutes at the stove, so a rich dinner for six is on the table in about 40 minutes.
The steak sears fast in a hot skillet and finishes in garlic butter, while the Alfredo sauce comes together in a saucepan during the same time. Twisty pasta shapes such as fusilli or cavatappi catch the sauce in every curl, so each forkful has steak, cream, and garlic.
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Why This Steak Bites Alfredo Pasta Recipe Works
Cutting the steak into small cubes means each piece sears quickly and stays juicy in the middle. A hot, dry skillet and a short sear give browned edges and keep the inside tender.
Alfredo made with butter, cream, and fresh Parmesan is smooth and rich, with no flour needed. Simmering it for just a few minutes thickens the cream, and the Parmesan melts in off the heat so the sauce does not turn grainy.
Twisted pasta holds sauce in its grooves far better than flat noodles. Reserving a cup of pasta water lets you loosen the sauce if it thickens while you finish the steak.
Ingredients for Steak Bites Alfredo Pasta
- 1 1/2 lb sirloin steak, cut into 3/4 inch cubes
- 12 oz fusilli, rotini, or cavatappi pasta
- 1 1/2 tsp salt, 1 tsp for the pasta water and 1/2 tsp for the steak
- 3/4 tsp black pepper, divided
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes, optional
- 1 tbsp olive oil
- 5 tbsp unsalted butter, divided
- 5 cloves garlic, minced, divided
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 2 tbsp fresh parsley, chopped
Sirloin steak. Sirloin is lean and tender when cut small. Ribeye gives a richer bite if you want more fat.
Twisted pasta. Fusilli, rotini, and cavatappi all work. Cook it 1 minute short of the package time so it finishes in the sauce.
Heavy cream. Use full fat cream, which holds up when simmered. Half and half can curdle and make a thin sauce.
Parmesan. Grate it from a block. Pre grated cheese often has starch and melts poorly.
Garlic. Mince it fresh. The garlic goes into the sauce first and into the steak at the end so it does not burn.
How to Make Steak Bites Alfredo Pasta
1. Cook the pasta Boil the pasta in salted water until 1 minute short of tender, reserve 1 cup of pasta water, then drain.
2. Dry the steak Pat the cubes dry and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, the paprika, and the pepper flakes.
3. Start the sauce Melt 2 tablespoons butter in a saucepan over medium heat and cook 2 cloves of garlic for 30 seconds.
4. Add the cream Stir in the cream, garlic powder, and 1/4 teaspoon pepper and simmer for 3 minutes, until it coats a spoon.
5. Melt the cheese Take the pan off the heat and stir in the Parmesan and mozzarella until smooth.
6. Sear the steak Heat the oil in a large skillet over medium high heat. Sear the steak in 2 batches for 2 to 3 minutes per side.
7. Add garlic butter Reduce the heat to medium, add 3 tablespoons butter and 3 cloves of garlic, and stir for 1 minute, until fragrant.
8. Combine Toss the pasta with the Alfredo, loosening it with pasta water if needed, and top with the steak and parsley.
How to Serve Steak Bites Alfredo Pasta
Serve the pasta in wide bowls with the steak on top and a handful of parsley. A bright Italian house salad cuts through the cream, and mozzarella cheesy garlic bread suits the garlic flavor. Add air fryer asparagus or Parmesan garlic roasted Brussels sprouts for a green side that stands up to the sauce.
How to Store and Reheat Steak Bites Alfredo Pasta
Store the pasta and steak together in an airtight container in the refrigerator for up to 3 days. Do not freeze this dish, since the cream sauce separates after thawing. Reheat in a skillet over low heat with a splash of milk or cream, stirring often, until the steak and sauce reach 165 degrees F. Cool leftovers within 2 hours of cooking.
Tips and Variations for Steak Bites Alfredo Pasta
Cook the steak to a safe temperature. Cook the steak to 145 degrees F for medium rare, then let it rest. Use a thermometer in the thickest cube.
Do not crowd the pan. Sear in two batches so the steak browns instead of steaming.
Keep the sauce on low heat. Cream sauces can separate if boiled hard, so simmer gently and add cheese off the heat.
Flag the allergens. This dish contains wheat and milk. Tell guests before serving.
Rest the meat. Let the steak sit for 3 minutes before tossing it with the pasta so the juices stay inside.
Loosen with pasta water. Add a few tablespoons of the starchy water at a time until the sauce coats the pasta smoothly.
Add vegetables. Stir in a handful of baby spinach or sauteed mushrooms at the end for color and flavor.
Check trusted guidance. For safe handling of meat and cream sauces, read the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Steak Bites Alfredo Pasta
What cut of steak works for steak bites alfredo pasta?
Sirloin is a good choice for its tenderness and price. Ribeye and strip steak also work well in cubes.
How do I keep steak bites alfredo pasta from getting dry?
Sear the steak quickly over high heat and stop at 145 degrees F. Add the garlic butter at the end.
Can I make steak bites alfredo pasta with chicken?
Yes. Use diced chicken breast and cook it to 165 degrees F before tossing it with the pasta.
Why did my Alfredo sauce turn grainy?
The sauce was too hot when the cheese went in. Take the pan off the heat before adding the Parmesan.
Can I use pre grated Parmesan?
It works but melts less smoothly. Freshly grated Parmesan gives a creamier sauce.
Garlic Butter Steak Bites with Alfredo Twisted Pasta
Equipment
- Large skillet
- Saucepan
- Large pot
- Meat thermometer
- Box grater
Ingredients
Main Ingredients
- 1 ½ lb sirloin steak cut into 3/4 inch cubes
- 12 oz fusilli, rotini, or cavatappi pasta
- 1 ½ tsp salt 1 teaspoon for the pasta water and 1/2 teaspoon for the steak
- ¾ tsp black pepper 1/2 teaspoon for the steak and 1/4 teaspoon for the sauce
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes optional
- 1 tbsp olive oil
- 5 tbsp unsalted butter 2 tablespoons for the sauce and 3 tablespoons for the steak
- 5 cloves garlic minced, 2 for the sauce and 3 for the steak
- 1 ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ tsp garlic powder
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Boil the pasta. Cook the pasta in salted water until 1 minute short of tender, save 1 cup of pasta water, and drain.
- Make the sauce. Cook 2 cloves of garlic in 2 tablespoons butter for 30 seconds, add the cream, garlic powder, and pepper, and simmer 3 minutes. Off the heat, stir in the Parmesan and mozzarella.
- Sear the steak. Season the cubes and sear in hot oil in 2 batches, 2 to 3 minutes per side, until browned.
- Add garlic butter. Add 3 tablespoons butter and 3 cloves of garlic to the steak and stir for 1 minute.
- Toss. Combine the pasta and sauce, loosen with pasta water, and top with the steak and parsley.
