Chef Maria Romano - Italian-American Cuisine Specialist
👨‍🍳 Italian Cuisine Expert

Recipe by Mitchell

🎓 Culinary Institute of America Graduate ⏰ 15+ Years Restaurant Experience 🍽️ Featured in Food & Wine Magazine

❤️ My Recipe Story

"I developed this recipe after a hectic week when I needed something restaurant-level but fast. The magic came from using one skillet—letting the fond from the seared steak enrich the cream sauce. It became a family favorite instantly."

As a chef trained in both Italian and American kitchens, I focus on practical, technique-driven recipes that deliver restaurant-quality results at home.

View All Mitchell's Recipes →
Overhead view of creamy Parmesan pasta topped with golden brown steak bites and parsley

Why This Recipe Works

A deep sear on the steak creates rich flavor through the Maillard reaction, while using the same pan brings those browned bits right into the cream sauce.

Freshly grated Parmesan ensures a silky sauce, and pasta shells hold that sauce perfectly thanks to their ridges and curves.

💡 Professional Tip

For the best crust, avoid touching or flipping the steak for 2–3 minutes per side.

Frequently Asked Questions

Prep the steak and sauce ahead, but cook pasta and sear steak fresh. Leftovers keep 3 days.

Yes—ribeye, tenderloin, and strip steak all work. Avoid tough slow-cooking cuts.

This happens when cheese is added over high heat or when using pre-shredded Parmesan.

Heavy cream is ideal. Half-and-half works with a little flour to thicken.

Medium-rare is 130–135°F. The cubes cook quickly—2–3 minutes per side.

Arugula salad, roasted veggies, garlic bread, and crisp wines pair perfectly.

Yes—mushrooms, spinach, asparagus, or sun-dried tomatoes work beautifully.

Store 3 days in the fridge. Reheat gently with cream or pasta water.

Recipe Troubleshooting Guide

✅

Steak Is Tough or Overcooked

Problem: Steak turned out chewy.

Solution: Limit cooking to 2–3 minutes per side and rest the steak before serving.

✅

Steak Won't Brown Properly

Problem: Steak steams instead of searing.

Solution: Dry the steak thoroughly and avoid overcrowding the pan.

✅

Cream Sauce Is Too Thick

Problem: Sauce becomes paste-like.

Prevention: Add pasta water gradually until desired consistency is reached.

✅

Cream Sauce Is Too Thin

Problem: Sauce won't cling to pasta.

Recovery: Reduce longer or whisk in a cornstarch slurry.

✅

Garlic Is Burning

Problem: Garlic turns bitter.

Prevention: Cook garlic on medium heat and briefly—1 minute max.

✅

Flavor Balance Issues

Too Sweet: Add lemon juice or white wine to brighten.

Too Salty: Add cream, pasta, or simmer with a halved potato.

Bland: Add salt, fresh Parmesan, garlic, or a splash of lemon.

Flat lay of steak, pasta, Parmesan, garlic, cream, butter, and seasonings

Choosing the Right Ingredients

Choose well-marbled sirloin or ribeye for the best flavor and tenderness.

Freshly grated Parmigiano-Reggiano guarantees a smooth, flavorful sauce.

Essential Ingredient Notes

  • Sirloin Steak: Look for bright red color and even marbling.
  • Fresh Parmesan Cheese: Grate fresh from a block for best texture.
  • Heavy Cream: Use 36–40% fat cream for stability.
Steak cubes searing in a cast-iron skillet with golden garlic butter

Mastering the Technique

A hot cast-iron pan is the secret to steak with a deep, flavorful crust.

Lower the heat before adding Parmesan to ensure a silky, non-grainy sauce.

The Perfect Sear Technique

Use high heat, dry steak, and avoid moving pieces until a crust forms.

Garlic Butter Steak Bites with Creamy Parmesan Pasta

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Steak

  • 6 tablespoons butter, divided
  • 6 cloves garlic, minced
  • 1.5 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup reserved pasta water

For the Pasta & Sauce

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 lb pasta shells or penne
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Cook the pasta…
  2. Prepare the steak…
  3. Sear the steak…
  4. Make the sauce…
  5. Combine & serve…

Recipe Notes & Tips

Storage

Store 3 days in the fridge and reheat with milk or cream.

Serving Suggestions

Pair with arugula salad, garlic bread, or roasted veggies.

Variations

Add sautéed mushrooms, baby spinach, sun-dried tomatoes, or roasted asparagus. Swap pasta shells for fettuccine or rigatoni. For extra richness, stir in a spoonful of mascarpone. For heat, add more red pepper flakes or a splash of Calabrian chili oil.