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Creamy Garlic Butter Steak Bites with Pasta

A delicious combination of tender steak bites and creamy pasta in garlic butter sauce, perfect for family gatherings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600

Ingredients
  

Main Ingredients
  • 1 lb steak, cut into bite-sized pieces Tender steak works best.
  • 8 oz pasta of choice Fettuccine or penne are great options.
  • 4 tablespoons butter Divided for use in cooking.
  • 4 cloves garlic, minced Fresh garlic enhances the flavor.
  • 1 cup heavy cream For a creamy sauce.
  • Salt and pepper to taste Essential for seasoning.
  • Fresh parsley, chopped (for garnish) Adds color and flavor.

Method
 

Cooking the Pasta
  1. Start by boiling a large pot of salted water. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing the Steak
  1. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the steak bites with salt and pepper, then add them to the skillet.
  2. Sear for about 3-4 minutes until browned on all sides. Remove the steak and set it aside.
Sautéing the Garlic
  1. In the same skillet, add the remaining 2 tablespoons of butter and add minced garlic. Sauté for about 1 minute until fragrant.
Making the Sauce
  1. Pour in the heavy cream, stirring well to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly.
Combining Ingredients
  1. Return the beef to the skillet and toss to coat in the creamy sauce. Add the drained pasta and mix them together thoroughly.
  2. Cook for an additional 2 minutes to heat through.
Serving
  1. Serve hot, garnished with chopped parsley for a pop of color and freshness.

Notes

For a lighter option, substitute the heavy cream with half and half or a dairy-free alternative. Avoid overcooking the steak and season it before cooking to enhance the flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.