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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.