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Garlic Butter Steak Bites served with Parmesan Cream Penne pasta on a plate

Garlic Butter Steak Bites with Parmesan Cream Penne

This fast and flavorful dish combines tender steak cubes with creamy Parmesan sauce over penne pasta, finished with garlic butter for a rich and satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb sirloin or ribeye steak, cut into bite-size cubes Use sirloin or ribeye for best results.
  • 12 oz penne pasta Cook until al dente.
  • 1.5 cups heavy cream For a rich sauce.
  • 3/4 cup grated Parmesan cheese Freshly grated is best.
  • 1/2 cup shredded mozzarella Optional for extra gooeyness.
  • 2 tbsp butter For cooking steak and sauce.
  • 1 tbsp olive oil For cooking the steak.
  • 3 cloves garlic, minced Adds flavor to the sauce and steak.
  • 1/2 tsp smoked paprika For seasoning the steak.
  • 1/2 tsp Italian seasoning Optional for added flavor.
  • 1/2 cup reserved pasta water Used if needed to thin the sauce.
  • Salt & black pepper, to taste Seasoning for steak and sauce.
  • Fresh parsley (optional garnish) For serving.
  • Extra Parmesan (optional garnish) For serving.
  • A drizzle of garlic butter from the steak bites (optional garnish) For extra flavor.

Method
 

Pasta Preparation
  1. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Cook Steak
  1. Pat steak cubes dry. Season with salt, pepper, and smoked paprika.
  2. Heat butter and olive oil in a large skillet over medium-high heat.
  3. Add steak bites and cook 2–3 minutes per side until golden brown and cooked to your liking.
  4. Add minced garlic in the last 30 seconds, tossing to coat.
  5. Remove steak from skillet and set aside.
Make Cream Sauce
  1. In the same skillet, melt butter over medium heat.
  2. Sauté garlic until fragrant (about 30 seconds).
  3. Add heavy cream and bring to a gentle simmer.
  4. Stir in Parmesan (and mozzarella if using) until melted and creamy.
  5. Season with salt, pepper, and Italian seasoning. Thin with reserved pasta water if needed.
Combine and Serve
  1. Add cooked penne to the sauce, tossing to coat evenly.
  2. Gently fold in the garlic butter steak bites.
  3. Plate the pasta with steak on top. Sprinkle with fresh parsley, extra Parmesan, and a drizzle of garlic butter.

Notes

Cool to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or reserved pasta water to loosen the sauce. Do not freeze cream sauce dishes as texture can change. Pat steak dry for a good sear and do not crowd the pan when cooking steak; work in batches if needed.