Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce

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When you need something hearty and crave-worthy but don’t want to spend hours in the kitchen, Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce is your go-to. This recipe brings together juicy, seared steak bites and creamy rotini pasta coated in a garlic-kissed Parmesan sauce that clings to every spiral. It’s bold, indulgent, and surprisingly easy to pull off on a weeknight.

Whether you’re cooking for your family or looking to impress dinner guests, this dish delivers comfort with a side of elegance. The contrast between the tender, golden-brown steak and the luxuriously creamy pasta is exactly what makes this recipe an instant favorite. No complicated steps, just a satisfying plate of cheesy, garlicky perfection.

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What Kind of Steak Should I Use?

Sirloin is our favorite choice for steak bites in this dish because it balances tenderness with bold flavor. However, ribeye or New York strip will take the decadence up a notch. You want a cut that sears beautifully and cooks quickly while staying juicy inside. Make sure to cut the steak into uniform, bite-sized pieces so they cook evenly and develop that irresistible crust.

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Ingredients for the Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce

Steak – The star of the show. Go for sirloin, ribeye, or New York strip for the best sear and flavor.

Rotini Pasta – The spiral shape is perfect for grabbing and holding onto that cheesy garlic sauce in every bite.

Heavy Cream – Gives the sauce its rich, velvety body and enhances the Parmesan without being overly heavy.

Garlic – Use fresh minced garlic for a deep, aromatic base to the sauce. It’s essential to the flavor.

Parmesan Cheese – Freshly grated is key here! It melts better and gives a true cheesy depth.

Butter – Adds richness and helps bring the sauce together while also boosting the flavor of the steak bites.

Olive Oil – Perfect for searing the steak and giving it that golden edge without burning.

Parsley – A pop of color and freshness to balance the creamy, cheesy sauce.

Salt & Pepper – Don’t forget to season generously. The right amount of salt brings all the flavors together.

Red Pepper Flakes (Optional) – Adds a hint of heat that cuts through the creaminess just enough.

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How To Make the Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce

Step 1: Sear the Steak Bites

Heat olive oil in a large skillet over medium-high heat. Season your steak cubes with salt and pepper, then add to the pan in a single layer. Sear each side for about 2-3 minutes until browned and crispy on the outside but still juicy inside. Remove from the skillet and set aside.

Step 2: Cook the Rotini

In a large pot, boil salted water and cook the rotini pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

Step 3: Make the Garlic Parmesan Sauce

In the same skillet you used for the steak, melt butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and let it melt into a smooth, creamy sauce. If the sauce gets too thick, add a splash of the reserved pasta water.

Step 4: Toss in the Pasta

Add the cooked rotini to the sauce and toss until well coated. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes for heat.

Step 5: Bring It All Together

Return the steak bites to the skillet, nestling them into the cheesy pasta. Let everything heat through for a minute or two. Garnish with chopped parsley and a sprinkle of extra Parmesan if desired.

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How to Serve and Store This Cheesy Steak Pasta

Serve this dish hot and fresh, straight out of the skillet. The creamy sauce will be at its peak texture and flavor when just made. Pair it with a crisp green salad or roasted veggies for a complete meal. A light white wine or even a bold red can complement the richness beautifully.

For leftovers, allow the dish to cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat with a splash of milk or cream to loosen the sauce and bring back its creaminess.

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Frequently Asked Questions

Can I use a different type of pasta?

Absolutely. Penne, fusilli, or farfalle work great if you don’t have rotini. Just make sure it’s a shape that holds sauce well.

What’s the best way to reheat this dish?

Reheat it in a skillet over low heat, adding a bit of cream or milk to restore the sauce. Avoid the microwave if you can—it tends to dry out the pasta and overcook the steak.

Can I use pre-shredded Parmesan?

You can, but it won’t melt as smoothly and might affect the texture of the sauce. Freshly grated is worth the extra minute.

Is there a substitute for heavy cream?

You can use half-and-half or even whole milk in a pinch, though the sauce will be lighter and less thick. Add a touch of cream cheese to mimic the richness.

Can I make this ahead of time?

It’s best fresh, but you can prep the steak bites and pasta ahead of time and store them separately. Combine and heat just before serving.

What can I use instead of red pepper flakes?

Try a pinch of cayenne or a splash of hot sauce for heat, or leave it out altogether if you prefer a mild dish.

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Want More Pasta Ideas?

If you love Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce, you’re in for a treat with these creamy and satisfying pasta dishes:

• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a hearty twist on a weeknight staple.
• Cheesesteak Tortellini in Rich Provolone Sauce blends savory beef flavors into every bite.
• Creamy Cheesy Garlic Butter Rigatoni with Savory Beef is another garlic-forward favorite.
• Skillet Ricotta Pasta with Roasted Broccoli for a veggie-friendly option with a creamy finish.
• One Pot Creamy Beef and Garlic Butter Pasta delivers maximum flavor with minimal cleanup.

Looking for more inspiration? Check out my daily recipes and dinnertime favorites on Pinterest @hallarecipes.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try ribeye or stick with sirloin? Did you sneak in extra garlic or add mushrooms?

I love seeing your spins on my recipes, so don’t be shy! Drop your tips and tricks so we can all level up our dinner game.

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