Flavor-Packed Steak Bites & Pasta Dinner

We believe a spectacular meal shouldn’t be reserved just for the weekend. Sometimes, you need a dinner that feels luxurious but comes together in a flash, especially on a busy weeknight. That’s precisely what we’re offering with our ultimate Flavor-Packed Steak Bites & Pasta Dinner. This recipe is our answer to creating a memorable meal that perfectly balances rich, savoury steak with the sheer comfort of pasta in a creamy sauce.

This dish is our go-to solution for those evenings when you desire something truly special without the fuss. We’ve designed it to be both simple and incredibly rewarding, featuring succulent, pan-seared steak bites and your favourite pasta, all enveloped in an irresistible garlic butter sauce. It’s a wonderfully satisfying dinner guaranteed to draw delighted smiles around the table. For those who appreciate swift yet tasty meal ideas, our Sticky Chicken Rice Bowls offer another fantastic mid-week treat.

Why You’ll Love This Recipe

• Wonderfully Fast: You can have this entire dish on the table in around 30 minutes, which we think makes it the ideal quick steak dinner when you’re pressed for time but still want something amazing.
• Gourmet Taste at Home: The blend of expertly seared steak with a decadent garlic butter cream sauce rivals what you might find at a top bistro, making it a simple yet impressive meal for loved ones.
• Less Time Cleaning: We’ve streamlined this recipe for maximum efficiency. Apart from the pasta pot, the entire core of the dish is made in one skillet, turning it into a brilliant one-pan steak and pasta dream that saves on washing up.
• Easily Adaptable: Think of this recipe as a brilliant starting point. Feel free to stir in some sautéed mushrooms, extra spinach, or add a pinch of chilli for a bit of a kick. It’s incredibly versatile.
• The Ultimate Comfort Meal: A warm bowl of creamy pasta crowned with tender steak bites is the definition of comfort. It’s the kind of dinner that truly nourishes and brings a sense of cosiness to any evening.

Ingredients

• 450g sirloin or ribeye steak, cut into 1-inch cubes
• 250g dried pasta (we recommend fettuccine, penne, or pappardelle)
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 5 cloves garlic, finely minced
• 1 shallot, finely chopped
• 60ml dry white wine or beef broth
• 240ml double cream
• 50g grated Parmesan cheese, plus extra for serving
• 1 tsp dried Italian herbs (or a mix of oregano and thyme)
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 2 handfuls of fresh spinach
• 100g cherry tomatoes, halved
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions for Your Steak Bites & Pasta Dinner

We have carefully laid out the method in simple stages to guide you towards a triumphant dinner. Join us as we craft this delightful dish right in your own kitchen.

1. Preparing the Steak and Pasta

To begin, let’s prepare our main elements. Use a paper towel to pat the steak cubes completely dry—this is a key step for achieving a fantastic, golden-brown crust. Season the cubes liberally on all surfaces with salt and freshly ground black pepper.

Meanwhile, set a large pot of well-salted water to a vigorous boil. Tip in your pasta and cook it as per the packet instructions until it reaches the al dente stage. Before draining, make sure you save around 240ml (one cup) of the starchy cooking water. This ‘liquid gold’ is the secret to creating a flawlessly silky sauce later.

2. Searing the Steak Bites to Perfection

As the pasta cooks, heat the olive oil with 2 tablespoons of the butter in a large, heavy-based skillet over a medium-high heat. When the butter has melted and begins to foam, you’re ready to add the steak.

Place the steak bites into the hot skillet in a single layer, taking care not to overcrowd the pan; work in two batches if necessary. Cook for about 1–2 minutes on each side, until a deep brown crust forms but the centre remains pink. We’re aiming for a medium-rare finish, as the steak will cook a little more when returned to the sauce. Transfer the seared steak to a plate and set it aside for now.

3. Creating the Creamy Garlic Butter Sauce

It’s now time to build our amazing sauce right in the same skillet. Do not clean it! All those caramelised bits left behind by the steak are pure flavour. Lower the heat to medium and melt the remaining 2 tablespoons of butter. Add the finely chopped shallot and cook for a couple of minutes until it has softened. Next, stir in the minced garlic and red pepper flakes (if using) and cook for one more minute until aromatic, watching closely to ensure the garlic doesn’t burn.

Pour the white wine or beef broth into the pan to deglaze it, using a wooden spoon to scrape up all those delicious, stuck-on bits from the bottom. Allow it to bubble away and reduce by roughly half. This is where our garlic butter steak pasta truly comes to life.

4. Bringing It All Together

Stir in the double cream and bring the sauce to a gentle simmer, letting it bubble for a few minutes so it can thicken slightly. Turn the heat down to low and mix in the grated Parmesan cheese until it has completely melted, creating a smooth and velvety sauce. Season with the dried Italian herbs, salt, and pepper to your personal taste.

Add the fresh spinach and halved cherry tomatoes, stirring just until the spinach has wilted into the sauce. If your sauce appears too thick, simply add a small amount of the reserved pasta water to achieve your preferred consistency. Lastly, return the seared steak bites and any of their resting juices to the pan, along with the drained pasta. Gently toss everything together until the steak and pasta are beautifully coated in the creamy, flavourful sauce. For another brilliant pasta dish, you should try our Garlic Parmesan Chicken Pasta Recipe.

Tips for the Best Results

We want you to adore this dish as much as we do. Here are some of our top tips to help you achieve perfection every single time:

• Choose the Right Cut of Steak: We suggest a tender cut such as sirloin, ribeye, or even fillet steak. These cuts are ideal for quick cooking and remain beautifully juicy. It’s best to avoid tougher cuts that are more suited to slow cooking. For more advice on choosing steak, BBC Good Food provides an excellent guide on how to cook steak perfectly.
• Don’t Overcook the Steak: The secret to succulent steak bites is a fast sear over high heat. Keep in mind that they will cook a little more when added back into the warm sauce, so we advise leaning towards slightly undercooking them at first.
• Use Freshly Grated Parmesan: Packaged pre-grated cheese can contain additives that stop it from melting smoothly. Grating your own Parmesan from a block will make a significant difference to the sauce’s final texture.
• Control Your Sauce Consistency: That reserved pasta water is your best friend. If the sauce becomes too thick after you’ve added the cheese, slowly stir in a little pasta water until it’s just right for coating every strand of pasta.

FAQ

The Ultimate Weeknight Indulgence

And there you have it—our complete guide to making a truly memorable Flavor-Packed Steak Bites & Pasta Dinner. This recipe is wonderful proof that you don’t need to spend hours in the kitchen to create a meal that feels genuinely special. It’s the perfect harmony of sophistication and simplicity, making it our favourite comfort food dinner for almost any occasion.

We are certain that this dish will quickly become a beloved staple in your home. It’s hearty, delicious, and astonishingly quick to prepare. So, the next time you’re pondering what to cook for dinner, we hope you’ll give this recipe a go. We would be delighted to hear how you get on! Please feel free to leave a comment and rating below to share your thoughts.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 450g sirloin or ribeye steak, cut into 1-inch cubes
• 250g dried pasta (fettuccine, penne, or pappardelle)
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 5 cloves garlic, finely minced
• 1 shallot, finely chopped
• 60ml dry white wine or beef broth
• 240ml double cream
• 50g grated Parmesan cheese, plus extra for serving
• 1 tsp dried Italian herbs
• 1/2 tsp red pepper flakes (optional)
• 2 handfuls of fresh spinach
• 100g cherry tomatoes, halved
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Pat steak cubes dry and season generously with salt and pepper. Cook pasta in boiling salted water until al dente. Reserve 240ml of pasta water before draining.
2. In a large skillet over medium-high heat, heat olive oil and 2 tbsp butter. Sear the steak cubes for 1-2 minutes per side until well-browned. Remove from skillet and set aside.
3. Reduce heat to medium, add the remaining 2 tbsp butter. Sauté the shallot until softened (about 2 mins), then add the garlic and red pepper flakes and cook for 1 minute until fragrant.
4. Pour in the wine or broth to deglaze the pan, scraping the bottom. Simmer until reduced by half. Stir in the double cream and bring to a simmer to thicken.
5. Stir in the Parmesan cheese until melted and smooth. Season with Italian herbs, salt, and pepper. Add the spinach and tomatoes, stirring until the spinach just wilts.
6. Return the steak (with any juices) and the drained pasta to the skillet. Toss to coat everything in the sauce, adding a splash of pasta water if needed to loosen. Garnish with fresh parsley and serve immediately.

Nutrition (per serving):
Calories: 880 kcal,
Carbs: 49 g,
Protein: 43 g,
Fat: 53 g