Garlic Butter Steak Bites with Cheesy Bowtie Pasta in Cheddar Sauce
Ingredients:
1 ½ lbs sirloin or ribeye steak, cut into bite-sized cubes
1 tbsp olive oil
3 tbsp unsalted butter
6 cloves garlic, minced (divided)
1 tsp Cajun seasoning
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
12 oz bowtie (farfalle) pasta
2 tbsp unsalted butter
1 ½ cups heavy cream
1 cup whole milk
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Directions:
1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. Reserve ½ cup pasta water, drain, and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Add half the garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and milk, stirring until smooth. Reduce heat to low and whisk in cheddar and Parmesan until fully melted into a thick, creamy sauce. Season with Italian seasoning, salt, pepper, and crushed red pepper flakes if using. Toss the bowties into the sauce until well coated, adding a splash of pasta water if needed.
3. Pat the steak tips dry with paper towels. Season with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the steak tips in a single layer for 2–3 minutes per side until browned and cooked to your liking.
4. Reduce the heat slightly, add 3 tbsp butter and the remaining garlic, and baste the steak tips in garlic butter for 1–2 minutes, spooning the butter over the meat for extra flavor.
5. Plate by arranging the cheesy bowtie pasta on one side and the garlic butter steak tips on the other. Spoon extra garlic butter over the steak and garnish everything with fresh parsley.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 880 per serving