Description
A delicious and comforting recipe featuring tender garlic butter steak bites served with cheesy Alfredo pasta twists. Perfect for a quick weeknight dinner that combines savory steak, creamy homemade Alfredo sauce, and melted mozzarella over perfectly cooked pasta twists.
Ingredients
Scale
Steak Bites
- 1 lb steak, cut into bite-sized pieces
- 3 tbsp butter
- 3 cloves garlic, minced
- Salt, to taste
- ½ tsp black pepper
Pasta and Sauce
- 12 oz pasta twists (rotini or cavatappi)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp Italian seasoning
- 1 cup shredded mozzarella
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain well and set aside to prevent overcooking.
- Cook the Steak: Heat butter in a large skillet over medium-high heat. Season the steak pieces with salt and black pepper. Add to the hot skillet and cook for 4-5 minutes, stirring occasionally, until the steak is browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and add the grated Parmesan cheese along with Italian seasoning, stirring continuously until the sauce becomes smooth, creamy, and slightly thickened.
- Combine Pasta and Steak: Add the cooked pasta and steak bites back into the skillet with the Alfredo sauce. Toss well to coat the pasta and steak evenly with the sauce.
- Add Cheese: Sprinkle the shredded mozzarella on top of the pasta and steak mixture. Allow it to melt slightly in the warm skillet before serving, enhancing the dish with gooey cheesy goodness.
Notes
- Use a tender cut of steak like sirloin or ribeye for the best results.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less creamy.
- For extra flavor, add fresh chopped parsley or basil as garnish.
- Make sure to not overcook the steak to keep it tender and juicy.
- Use freshly grated Parmesan and mozzarella for optimal melting and taste.
