Irresistible Garlic Herb Steak Bites with Creamy Parmesan Pasta – Ready in 30 Minutes

Nothing beats the combination of perfectly seared steak bites nestled in a rich, creamy parmesan pasta. This restaurant-quality dish comes together in just 30 minutes, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.

Why This Recipe Works

The secret to exceptional steak bites lies in high heat and proper seasoning. By cutting the steak into uniform pieces and letting them develop a beautiful caramelized crust, you get maximum flavor in every bite. The creamy parmesan sauce brings everything together with its rich, velvety texture that coats both the pasta and steak perfectly.

Main Ingredients:

For the Steak Bites:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 3 tablespoons olive oil (extra virgin)
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

For the Pasta:

• 12 oz shell pasta (conchiglie) or penne
• 1 cup heavy cream (35% fat content)
• 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
• 3 large garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt (for pasta water)

For Garnish & Finishing:

• 3 tablespoons fresh Italian parsley, finely chopped
• 1/2 cup additional Parmesan cheese for serving
• Fresh cracked black pepper to taste

Optional Enhancement Ingredients:

Vegetable Add-ins:

• 8 oz baby bella mushrooms, sliced
• 2 cups fresh baby spinach
• 1/2 cup sun-dried tomatoes, chopped
• 1 medium shallot, finely diced

Flavor Boosters:

• 1/4 cup dry white wine (for deglazing)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

The Perfect Pasta Pairing

Shell pasta works beautifully because its curved shape captures the creamy sauce, but you can also use penne, rigatoni, or fusilli. The key is choosing a pasta with texture that holds onto the sauce rather than letting it slide off.

Cooking Technique Tips

Temperature control is crucial for this dish. Start with a screaming hot pan to get that perfect sear on the steak bites. Don’t overcrowd the pan – cook in batches if necessary. This ensures proper browning rather than steaming.

For the cream sauce, keep the heat at medium-low once you add the dairy ingredients to prevent curdling. Fresh herbs added at the end provide a bright contrast to the rich, savory flavors.

Customization Options

This recipe is incredibly versatile. Add sautéed mushrooms for an earthy element, or include sun-dried tomatoes for a tangy twist. Baby spinach wilts beautifully into the warm pasta, adding color and nutrients.

For wine lovers, a splash of white wine deglazes the pan beautifully after searing the steak, adding depth to the overall flavor profile.

Make-Ahead and Storage Tips

While best served immediately, you can prep components ahead. Season the steak bites and store them covered in the refrigerator up to 4 hours before cooking. The pasta can be cooked al dente and tossed with a little olive oil to prevent sticking.

Leftovers keep for 3 days in the refrigerator. Reheat gently with a splash of cream or milk to refresh the sauce.

Nutritional Benefits

This dish provides high-quality protein from the beef, calcium from the parmesan cheese, and complex carbohydrates from the pasta. Using fresh garlic and herbs adds antioxidants and anti-inflammatory compounds.

Serving Suggestions

Pair this rich dish with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A glass of Cabernet Sauvignon or Chardonnay complements the flavors beautifully.

Troubleshooting Common Issues

If your steak bites turn out tough, you likely overcooked them or used a lean cut. Steak bites should be cooked to medium-rare to medium for optimal tenderness.

If the sauce breaks or curdles, remove from heat immediately and whisk in a tablespoon of cold cream to bring it back together.

Garlic Herb Steak Bites with Creamy Parmesan Pasta

Restaurant-quality steak bites seared to perfection and tossed with creamy parmesan pasta 🥩✨ — ready in just 30 minutes, perfect for date nights or family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Steak Components

• 1.5 lbs sirloin steak cut into 1-inch cubes
• 3 tbsp olive oil extra virgin
• 2 tbsp unsalted butter
• 1 tsp kosher salt for steak
• 1/2 tsp black pepper freshly ground
• 1 tbsp fresh thyme leaves only

Pasta & Sauce

• 12 oz shell pasta or penne
• 1 cup heavy cream 35% fat
• 1 cup Parmesan cheese freshly grated
• 3 cloves garlic minced
• 1/4 tsp red pepper flakes optional

Garnish

• 3 tbsp fresh parsley chopped
• 1/2 cup Parmesan cheese for serving

Equipment

• Large skillet or frying pan
• Large pot for pasta
• Sharp knife
• Cutting board
• Wooden spoon or tongs
• Colander for draining pasta
• Measuring cups and spoons

Method

 

1. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. Season steak cubes with salt, pepper, and half the thyme. Let sit for 10 minutes at room temperature.
3. Heat olive oil in a large skillet over high heat until shimmering. Add steak bites in single layer, don’t overcrowd.
4. Sear steak bites for 2-3 minutes per side until golden brown and caramelized. Remove to a plate and set aside.
5. Reduce heat to medium. Add butter and minced garlic to the same pan, cook for 30 seconds until fragrant.
6. Pour in heavy cream and red pepper flakes if using. Simmer for 2 minutes, stirring constantly.
7. Gradually whisk in Parmesan cheese until melted and sauce is smooth. Season with salt and pepper to taste.
8. Add cooked pasta and seared steak bites back to the pan. Toss to combine, adding pasta water as needed for consistency.
9. Remove from heat and stir in fresh parsley and remaining thyme. Serve immediately with extra Parmesan and black pepper.

Notes

For best results, don’t overcrowd the pan when searing steak – cook in batches if necessary. Steak should be cooked to medium-rare for optimal tenderness. Store leftovers in refrigerator for up to 3 days and reheat gently with a splash of cream.

Professional Chef Secrets

Restaurant chefs finish steak with a pat of herb butter for extra richness and shine. They also rest the meat for a few minutes after cooking to allow juices to redistribute.

For the silkiest sauce, some chefs temper the cream by slowly whisking hot pasta water into it before adding to the pan, preventing temperature shock.