Description

A sizzling blend of tender steak bites and cheesy rotini pasta, all wrapped in a creamy garlic Parmesan sauce—this dish is a comfort food masterpiece. Perfect for an easy dinner, quick weeknight meal, or impressive plate for guests, it brings rich flavor and minimal prep together. Whether you’re looking for new dinner ideas, a hearty food idea, or a quick yet indulgent recipe, this one deserves a spot in your weekly rotation.

Ingredients

1 lb sirloin or ribeye steak, cubed

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

10 oz rotini pasta

2 tablespoons butter

4 garlic cloves, minced

1½ cups heavy cream

1 cup freshly grated Parmesan cheese

½ cup shredded mozzarella

¼ teaspoon crushed red pepper flakes

¼ cup reserved pasta water

Fresh parsley for garnish

Extra Parmesan for serving

Cracked black pepper for finish

Instructions

1. Let steak rest at room temperature for 20–30 minutes. Season with salt, pepper, and garlic powder.

2. Bring a large pot of salted water to boil. Cook rotini until al dente. Reserve ¼ cup pasta water and drain.

3. Heat olive oil in a cast iron skillet over medium-high. Add steak in batches; sear 1½–2 minutes per side.

4. Add 1 tablespoon butter to steak during last minute of cooking; toss to coat. Remove steak and set aside.

5. In the same skillet, reduce heat to medium and add 2 tablespoons butter. Sauté garlic for 1 minute.

6. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella until melted.

7. Season sauce with salt, pepper, and red pepper flakes if using. Stir in reserved pasta water for consistency.

8. Add cooked rotini to the sauce and toss well to coat. Gently fold in the steak bites and any juices.

9. Simmer on low for 1–2 minutes. Serve hot, garnished with parsley, Parmesan, and cracked black pepper.

Notes

Letting the steak reach room temperature before searing helps achieve a better crust and even doneness.

Freshly grated cheese will melt more smoothly and result in a creamier, silkier sauce.

Don’t skip the reserved pasta water—it helps emulsify the sauce and cling to every spiral of rotini.

Nutrition

Serving Size: 1¼ to 1½ cups
Calories: 650 kcal
Sugar: 3g
Sodium: 520mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 135mg

Keywords: easy dinner, steak pasta, creamy garlic parmesan, weeknight dinner, rotini recipe