Succulent, seared steak bites meet creamy, cheesy rotini pasta in a garlic parmesan sauce that’s pure comfort on a plate. Whether you’re serving it for a cozy family dinner or impressing guests, this dish checks all the boxes for flavor, texture, and a little indulgence. Each bite delivers a bold contrast—juicy, caramelized beef cubes and rich, velvety pasta that clings to every twist of rotini.

This recipe is one of those satisfying meals that feel restaurant-worthy but are surprisingly easy to pull off at home. The garlic parmesan cream sauce brings warmth and depth, pairing perfectly with the buttery char on the steak. Add a sprinkle of parsley and parmesan on top, and you’re diving into weeknight dinner bliss.

Preparation Phase & Tools to Use (Essential Tools and Why They Matter)

To bring this Steak Bites and Cheesy Rotini to life, you’ll need a few reliable kitchen tools:

Cast iron skillet or heavy-bottomed pan – Perfect for getting that golden, crusty sear on your steak bites.
Large pot – Essential for boiling rotini evenly without clumping.
Colander – Helps drain the pasta quickly while retaining a bit of pasta water for the sauce.

Whisk – Ensures the garlic parmesan sauce stays silky smooth and lump-free.
Tongs – For flipping the steak bites efficiently and safely.
Wooden spoon or spatula – Great for stirring the sauce and scraping up fond from the pan after searing.

Each of these tools plays a specific role, ensuring even cooking, bold searing, and creamy results. It’s all about layering flavor and mastering texture.

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

Sirloin steak or ribeye – These cuts deliver tenderness and juicy flavor, ideal for quick searing.
Rotini pasta – The spiral shape is perfect for holding onto the creamy garlic parmesan sauce.

Heavy cream – Adds richness and thickness to the sauce.
Parmesan cheese (freshly grated) – Brings a salty, nutty sharpness to balance the creaminess.
Minced garlic – Infuses the dish with aromatic depth and savory warmth.

Butter – Helps sear the steak and forms the foundation of the sauce.
Olive oil – Assists with even searing and keeps the butter from burning.
Salt & black pepper – Basic seasoning that enhances every component.

Red pepper flakes (optional) – Adds a mild kick for those who love heat.
Fresh parsley – Brightens the dish and adds a fresh, herbaceous note.

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

Step 1: Prep the Steak

Cut the steak into bite-sized cubes and pat them dry with paper towels. Season with salt and black pepper generously on all sides.

Step 2: Boil the Rotini

Cook rotini in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the rest.

Step 3: Sear the Steak Bites

Heat a cast iron skillet with butter and olive oil. Add steak in a single layer and sear for 2–3 minutes per side until caramelized and browned. Remove and set aside.

Step 4: Make the Garlic Parmesan Sauce

In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream, whisk gently, and bring to a simmer. Stir in parmesan cheese until melted and smooth. Add a splash of pasta water to adjust thickness if needed.

Step 5: Combine Everything

Add the drained rotini to the sauce, tossing to coat thoroughly. Fold in the steak bites and let them warm through for 1–2 minutes.

Step 6: Garnish and Serve

Top with fresh parsley, a touch of red pepper flakes if desired, and extra grated parmesan. Serve hot and enjoy immediately.

How to Serve and Store This Dish

Serve this dish piping hot straight from the skillet. It pairs beautifully with garlic bread, a light side salad, or roasted veggies. For extra flair, drizzle a touch of truffle oil or top with crushed red pepper for heat lovers.

To store leftovers, let the dish cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to loosen the sauce.

Freezing is not recommended, as the cream sauce can separate upon thawing.

Frequently Asked Questions

Can I use a different type of pasta?

Yes! Penne, fusilli, or cavatappi are great alternatives that hold creamy sauces well.

What’s the best cut of steak for this recipe?

Sirloin and ribeye are excellent choices for their tenderness and flavor. Filet mignon also works if you’re feeling extra fancy.

Can I make this ahead of time?

You can prepare the components (steak and sauce) ahead, but for the best texture, combine and serve fresh. Pasta tends to soak up sauce over time.

Is there a substitute for heavy cream?

You can use half-and-half, though the sauce will be slightly less rich. A mix of cream cheese and milk also works in a pinch.

How spicy is this dish?

The dish itself is not spicy. Red pepper flakes are optional and adjustable to your taste.

Can I add vegetables to this dish?

Definitely! Sautéed mushrooms, spinach, or broccoli make great additions without overpowering the flavors.

Want More Pasta Ideas?

If you enjoyed this Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce, check out these other deliciously creative pasta recipes:

And if you’re craving more weekday dinner winners, don’t forget to explore my Pinterest board where I share new recipes every day:
Life With Olivia on Pinterest

Save This Recipe for Later

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

Let me know in the comments how yours turned out! Did you go heavy on the garlic? Add mushrooms or a different twist?

I love seeing how others make these recipes their own. Share your tweaks and tips—or ask questions. Let’s inspire each other to cook boldly and eat well.

Steak Bites and Cheesy Rotini in Garlic Parmesan Sauce

Author: Olivia McKenney
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

A bold and creamy comfort dish featuring tender seared steak bites paired with cheesy rotini pasta in a luscious garlic parmesan sauce. Ideal for a cozy dinner or an impressive plate for guests.

Instructions

1. Cut the steak into bite-sized cubes and pat dry. Season with salt and black pepper on all sides.

2. Bring a large pot of salted water to a boil. Cook rotini until al dente. Reserve 1/2 cup pasta water, then drain.

3. Heat butter and olive oil in a cast iron skillet over medium-high heat. Sear steak bites in batches for 2–3 minutes per side until browned. Set aside.

4. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.

5. Pour in heavy cream and whisk gently. Simmer for 2–3 minutes.

6. Stir in parmesan cheese until smooth. Add pasta water as needed to adjust consistency.

7. Add rotini to the sauce and toss well. Fold in steak bites and heat through.

8. Garnish with chopped parsley, optional red pepper flakes, and more parmesan. Serve immediately.