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Creamy Garlic Steak Bites Pasta

Tender seared steak bites and fresh broccoli tossed with fettuccine in a rich garlic parmesan cream sauce. A restaurant-quality meal ready in 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Steakhouse
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Steak & Pasta
  • 1 lb sirloin or ribeye steak cut into 1-inch cubes
  • 8 oz fettuccine pasta
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp soy sauce optional, for marinade
  • to taste salt and black pepper
Cream Sauce
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 0.25 cup beef broth
  • 0.5 tsp red pepper flakes optional
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Cast Iron Skillet
  • Tongs
  • Chef's Knife

Method
 

  1. Pat steak cubes dry. Toss with olive oil, soy sauce, garlic powder, salt, and pepper in a bowl.
  2. Boil pasta in salted water. In the last 3 minutes of cooking, add broccoli florets. Drain, reserving 1/2 cup pasta water.
  3. Heat a large skillet over medium-high heat. Sear steak bites for 2-3 minutes per side until browned. Remove and set aside.
  4. Reduce heat to medium. Add butter to the same skillet. Sauté minced garlic for 30 seconds.
  5. Pour in beef broth to deglaze pan, scraping up browned bits. Whisk in heavy cream and simmer for 3-4 minutes to thicken.
  6. Lower heat, stir in parmesan cheese until melted. Add red pepper flakes.
  7. Toss cooked pasta, broccoli, and steak into the sauce. Stir to coat, using reserved pasta water if needed to loosen sauce.
  8. Garnish with fresh parsley and serve immediately.

Notes

Use room temperature steak for even cooking. Always grate cheese fresh for a smooth sauce.