Introduction
If you’re craving something savory, creamy, and satisfying, this Garlic Parmesan Rotini with Steak Bites is your perfect weeknight comfort dish. Tender seared steak meets a rich garlic-infused Parmesan cream sauce, all swirled into perfectly cooked rotini pasta. It’s indulgent yet easy enough to make in one pan, making it a delicious upgrade to your usual pasta night.
Ingredients
For the Steak Bites:
1 lb sirloin steak, cut into bite-sized pieces
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
For the Garlic Parmesan Sauce:
3 tablespoons butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk or half-and-half
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: pinch of crushed red pepper flakes
For the Pasta:
8 oz rotini pasta
Salt, for boiling water
How to Make
Cook the Pasta:
Boil rotini in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Sear the Steak Bites:
Season steak pieces with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Add steak in a single layer and sear for 2-3 minutes per side or until browned and cooked to your desired doneness. Add minced garlic during the last minute of cooking. Remove steak and set aside.
Make the Sauce:
In the same skillet, melt 3 tablespoons of butter over medium heat. Add garlic and sauté for about 1 minute. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cook until thickened, about 4-5 minutes.
Finish the Sauce:
Stir in Parmesan cheese and season with salt, pepper, and red pepper flakes if using. If the sauce is too thick, stir in a bit of reserved pasta water.
Combine Everything:
Add drained rotini and steak bites to the skillet. Stir gently until everything is well coated in the sauce and heated through.
Serving and Storage Tips
Serve Hot: Garnish with extra Parmesan and freshly cracked black pepper. Pair with a green salad or roasted veggies for a balanced meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave with a splash of milk to loosen the sauce.
Variations
Add Veggies: Toss in steamed broccoli, spinach, or mushrooms.
Try a Different Pasta: Penne, rigatoni, or cavatappi all work well.
Spice It Up: Add a dash of Cajun seasoning or a few drops of hot sauce for heat.
FAQ
Q: Can I use a different cut of beef?
A: Yes, flank steak, ribeye, or even tenderloin work beautifully—just adjust cooking time accordingly.
Q: Can I make the sauce lighter?
A: Use low-fat milk or substitute with unsweetened almond milk, though the sauce will be slightly less rich.
Q: Can I make this ahead?
A: You can prep the steak and sauce separately, then combine with fresh pasta when ready to serve.
