Garlic Butter Steak Bites with Alfredo Twisted Pasta
Seared garlic butter steak cubes tossed with twisted pasta in a creamy Parmesan Alfredo sauce.
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.
Notes
Substitutions: Use ribeye for a richer bite or diced chicken breast cooked to 165 degrees F.
Tips: Sear in two batches and add the cheese off the heat so the sauce stays smooth.
Storage: Refrigerate for 3 days. Do not freeze. Reheat gently to 165 degrees F.