Garlic Butter Steak Bites Alfredo Pasta recipe (description) ️

Ingredients

• 1 lb Sirloin Steak (trimmed and cut into 1‑inch cubes)
• 2 tsp Steak Seasoning (store‑bought or homemade blend of salt, pepper, garlic powder, onion powder)
• 4 tbsp Unsalted Butter (divided; use high‑quality butter for best flavor)
• 4 cloves Garlic (minced (about 1 tbsp))
• 1 cup Heavy Cream (full‑fat for a rich sauce)
• 1 tsp Italian Seasoning (dried blend of basil, oregano, thyme)
• 1 cup Parmesan Cheese (freshly grated)
• 12 oz Fettuccine Pasta (cooked al dente)
• to taste Salt (for pasta water and final seasoning)
• to taste Black Pepper (freshly ground)
• 1/2 cup Pasta Water (reserved from cooking pasta; helps adjust sauce thickness)

Instructions

1. Cube and Season Steak

   Trim the sirloin steak and cut into 1‑inch cubes. Sprinkle with steak seasoning and toss to coat evenly.

   Time: PT5M

2. Heat Skillet

   Place the large skillet over high heat. Add 1 tbsp butter and let it melt until it begins to sizzle.

   Time: PT2M

   Temperature: high

3. Sear Steak Bites

   Working in batches, add the steak cubes to the skillet. Sear 2 minutes per side until a deep brown crust forms but the interior is still pink.

   Time: PT4M

   Temperature: high

4. Set Steak Aside

   Transfer the browned steak bites to a plate and set aside while you build the sauce.

   Time: PT1M

5. Garlic Butter Base

   Add the remaining 2 tbsp butter to the same skillet. Once melted, stir in the minced garlic and sauté until fragrant, about 30 seconds.

   Time: PT1M

   Temperature: medium‑high

6. Return Steak to Pan

   Add the seared steak bites back into the skillet, toss to coat with the garlic butter, and cook an additional 1‑2 minutes to finish cooking through.

   Time: PT2M

   Temperature: medium‑high

7. Remove Steak Again

   Transfer the steak bites to a clean plate; they will finish in the sauce later.

   Time: PT1M

8. Start Alfredo Sauce

   Add the final 1 tbsp butter to the skillet, then add an extra minced garlic clove if you love garlic. Sauté briefly.

   Time: PT1M

   Temperature: medium

9. Incorporate Heavy Cream

   Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer; let it bubble lightly for 3 minutes.

   Time: PT3M

   Temperature: medium

10. Season the Sauce

    Stir in 1 tsp Italian seasoning, a pinch of salt, and freshly ground black pepper.

    Time: PT30S

11. Add Parmesan Cheese

    Gradually whisk in the grated Parmesan cheese until the sauce becomes thick, glossy, and coats the back of a spoon.

    Time: PT2M

12. Cook Pasta

    While the sauce is finishing, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8 minutes. Reserve 1/2 cup pasta water, then drain.

    Time: PT8M

    Temperature: boiling

13. Combine Everything

    Add the cooked pasta to the skillet with the Alfredo sauce, toss to coat. Return the steak bites, mix gently, and add reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.

    Time: PT2M

    Temperature: medium

14. Plate and Serve

    Divide the creamy steak‑alfredo among plates, garnish with extra grated Parmesan and a sprinkle of fresh cracked pepper if desired.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Sirloin Steak: Ribeye steak, Strip steak, Flank steak
• Instead of Steak Seasoning: Simple salt and pepper, Montreal steak seasoning
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Heavy Cream: Half‑and‑half (thinner), Whole milk + extra butter
• Instead of Italian Seasoning: Fresh basil and oregano, Herbes de Provence
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Fettuccine Pasta: Linguine, Tagliatelle
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Skillet
• Large Pot
• Tongs
• Wooden Spoon or Silicone Spatula
• Cheese Grater
• Measuring Cup
• Colander
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Season the steak cubes before cooking.
• Do not overcrowd the skillet when searing steak bites.
• Add Parmesan cheese gradually to prevent clumping.
• Adjust sauce thickness with reserved pasta water.
• Serve immediately for optimal creaminess.

Chef Tips from the Video

• Pat the steak dry before seasoning for a better crust.
• Use freshly grated Parmesan; pre‑grated cheese contains anti‑caking agents that prevent thickening.
• Reserve pasta water before draining; its starch helps emulsify the sauce.
• If you like a peppery kick, add a pinch of red‑pepper flakes with the garlic.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk or water to loosen the sauce.

Freezer: Not recommended for the pasta portion as texture changes; you may freeze the steak bites and sauce separately for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Sear and cube the steak a few hours ahead; keep refrigerated and reheat in the sauce.
• Prepare the Alfredo sauce up to the cheese‑adding step; store refrigerated and finish when ready.
• Cook pasta al dente, toss with a little olive oil, and refrigerate; reheat briefly in the sauce.

Frequently Asked Questions