There are meals that just feel like they belong at the center of the table, and this Garlic Butter Steak Bites with Cheesy Bowtie Pasta in Cheddar Sauce is one of them. The first time I made this dish, it was a cozy weekend evening when I wanted something hearty without spending all day in the kitchen. Steak tips are one of my go-to proteins because they cook fast, stay juicy, and feel a little indulgent.
What I love most about this dish is how it looks as good as it tastes. The golden steak bites glistening with garlic butter right beside cheesy bowtie pasta, is a plate that stops conversation for a second. It’s warm, filling, and just the right mix of casual and a little fancy.
Essential Elements and Equipment
Before diving into the cooking steps, let’s talk about what makes this recipe shine. Steak and pasta are both simple ingredients, but the magic is in the details.
- The Steak: Using sirloin or ribeye ensures tender bites with great marbling. Patting the steak dry and cooking it hot and fast guarantees that irresistible golden crust.
- The Garlic Butter: Melted butter mixed with garlic isn’t just a sauce, it’s the finishing touch that transforms good steak into unforgettable steak.
- The Pasta: Bowties (farfalle) are playful and hold onto sauce beautifully. Their shape makes every bite a mix of pasta and cheesy goodness.
- The Cheese Sauce: A blend of sharp cheddar and Parmesan gives depth. The cream and milk keep it velvety, while Italian seasoning adds just enough herby balance.
As for equipment, here’s what you’ll want to have ready:
- A large pot for boiling pasta.
- A cast-iron skillet (if you have one) for the steak, this is what creates that perfect sear.
- A medium saucepan for the cheese sauce.
- A whisk for making the sauce smooth.
- Wooden spoon or tongs for tossing the steak in garlic butter.
With these basics, you’ll have everything you need to create a dish that tastes like it came straight from a cozy bistro.
Why You’ll Love This Recipe
Every recipe has that special “why,” and this one is filled with reasons to keep it in your rotation.
- Quick and easy: You can have this entire dish on the table in under 40 minutes. That’s faster than waiting for takeout to arrive.
- Crowd-pleasing: Steak plus cheesy pasta? It’s a winning combination every time. Even picky eaters can’t resist.
- Restaurant-quality at home: You’ll feel like you’re serving something you’d order at a steakhouse, without the price tag or fuss.
- Comfort food with flair: It’s indulgent, but not overly complicated. The garlic butter gives it sophistication, while the cheddar bowties keep it down-to-earth.
- Customizable: You can adjust the seasoning, cheese, or even swap the pasta to fit your taste.
This is the kind of recipe that works just as well for date night as it does for a weeknight family dinner. The balance of rich flavors and simple preparation is what makes it so special.
Ingredients You’ll Need
- 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)
For the Cheesy Bowtie Pasta
- 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
Step-by-Step Preparation
Step 1: Bring a big pot of salted water to a boil and toss in your bowtie pasta. Cook until al dente; it should be tender but still hold its shape. Reserve about ½ cup of the starchy pasta water, then drain and set aside.
Step 2: In a saucepan, melt 2 tablespoons of butter over medium heat. Add half the garlic and let it sizzle just until fragrant. Pour in the heavy cream and milk, whisking to smooth it out. Lower the heat and stir in the cheddar and Parmesan until melted and velvety. Season with Italian herbs, a pinch of salt, black pepper, and red pepper flakes if you like a little kick. Toss the pasta into the sauce, adding a splash of pasta water if it feels too thick.
Step 3: Pat the steak cubes dry with paper towels. This helps them sear instead of steam. Season generously with Cajun seasoning, smoked paprika, salt, and pepper.
Step 4: Heat olive oil in a cast-iron skillet over medium-high heat. Add the steak in a single layer and sear for about 2–3 minutes per side until browned on the outside and juicy inside. Work in batches if your skillet is small.
Step 5: Turn the heat down a notch, then add 3 tablespoons of butter to the skillet. Toss in the remaining garlic and stir for about 30 seconds. Spoon the garlic butter over the steak bites for 1–2 minutes. This baste locks in flavor and gives that glossy, buttery finish.
Step 6: Spoon the cheesy bowtie pasta onto one side of the plate and pile the steak bites on the other. Drizzle extra garlic butter from the pan over the steak, and finish with a sprinkle of fresh parsley.
Easy Variations to Try
This recipe is wonderfully versatile. Here are a few ways you can switch things up:
- Cheese swaps: Try mixing in mozzarella for extra stretchiness, or use white cheddar for a sharper bite.
- Different pasta shapes: Bowties are playful, but penne, rigatoni, or shells would also work beautifully.
- Vegetable boost: Add sautéed mushrooms, spinach, or roasted broccoli to the pasta for extra nutrition and color.
- Heat it up: If you love spice, double the Cajun seasoning on the steak or stir hot sauce into the cheese sauce.
- Protein swap: Don’t have steak? This recipe also works with chicken breast cubes or even shrimp.
How to Serve
Serving this dish is as much about the presentation as the flavor, because the two really go hand in hand. Here’s how I like to bring it to the table:
- Family-style platter: Arrange the cheesy bowtie pasta on one side of a large serving platter and pile the garlic butter steak bites on the other. The contrast between the golden pasta and the glistening steak cubes makes the dish look restaurant-worthy with almost no effort.
- Individual plates: Spoon a generous mound of pasta onto each plate, nestle steak bites alongside, and drizzle the extra garlic butter from the skillet over the top. A sprinkle of fresh parsley adds just the right touch of color.
- For gatherings: This recipe doubles beautifully. Serve it with a simple salad tossed in a lemony vinaigrette, roasted green beans, or sautéed zucchini for balance. Garlic bread or warm dinner rolls are also a must so no one misses a drop of the creamy sauce.
- Drinks to pair: Keep it light and refreshing. Sparkling water with citrus slices, iced tea, or even lemonade balances the richness of the cheese sauce and steak perfectly.
Recipe Tips
Here are some tried-and-true tips to make sure this recipe turns out delicious every single time:
- Dry the steak well before seasoning. Any excess moisture will prevent a good sear.
- Use a cast-iron skillet if you can. It holds heat beautifully and gives those steak bites a golden crust.
- Don’t overcrowd the pan. Cooking the steak in batches keeps the heat high and the sear strong.
- Taste the sauce before adding salt. Cheddar and Parmesan are naturally salty, so you may not need much extra.
- Reserve pasta water. A splash can thin the cheese sauce if it becomes too thick after tossing in the pasta.
- Rest the steak bites briefly before serving so the juices redistribute and every bite stays tender.
- Meal prep friendly: Make the pasta sauce ahead and reheat gently, then cook the steak fresh before serving for the best results.
Cooking Notes
- Always cut the steak into even cubes so they cook at the same speed.
- Let the skillet get properly hot before searing the steak for that golden crust.
- Don’t stir the steak too much; let it sit and sear before flipping.
- If the sauce feels grainy, lower the heat and stir in a splash of cream or milk to smooth it out.
- Leftovers keep well in the fridge for up to 3 days. Reheat the pasta gently on the stove with a splash of milk to loosen the sauce.
Nutritional Information
- Calories: ~880 per serving
- Protein: ~50g
- Carbohydrates: ~55g
- Fat: ~50g
- Sodium: ~820mg
- Fiber: ~3g
FAQs
Can I use a different cut of steak?
Yes. Sirloin and ribeye are both excellent, but you can also use strip steak or filet. Just avoid tougher cuts like chuck unless you marinate them first.
What if I don’t have bowtie pasta?
Any short pasta shape works, penne, rigatoni, or shells all hold the cheese sauce well. Use whatever you’ve got in the pantry.
How do I make this dish less rich?
Swap half the heavy cream for more milk or use half-and-half. You can also reduce the cheese slightly without losing flavor.
Can this be made ahead?
The sauce and pasta can be made ahead and reheated with a splash of milk. For the best flavor, cook the steak just before serving.
Conclusion
These Garlic Butter Steak Bites with Cheesy Bowtie Pasta in Cheddar Sauce is one of those recipes that hits all the right notes, rich, hearty, and satisfying without being overly complicated. The cheesy bowtie pasta is creamy and indulgent, while the steak bites bring that smoky, garlicky punch that keeps everyone coming back for seconds.
What I love most is how versatile this meal is. It feels fancy enough to serve when you’re having friends over, but easy enough for a weeknight dinner when you just want something comforting and delicious. Every bite is a mix of creamy pasta, sharp cheddar, and tender steak kissed with garlic butter.
So the next time you’re craving something cozy, make this dish and watch it disappear from the table. It’s a recipe that makes people smile, and those are always the best kind.
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Garlic Butter Steak Bites with Cheesy Bowtie Pasta in Cheddar Sauce
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 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)
For the Cheesy Bowtie Pasta
- 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
Instructions
Step 1: Bring a big pot of salted water to a boil and toss in your bowtie pasta. Cook until al dente; it should be tender but still hold its shape. Reserve about ½ cup of the starchy pasta water, then drain and set aside.
Step 2: In a saucepan, melt 2 tablespoons of butter over medium heat. Add half the garlic and let it sizzle just until fragrant. Pour in the heavy cream and milk, whisking to smooth it out. Lower the heat and stir in the cheddar and Parmesan until melted and velvety. Season with Italian herbs, a pinch of salt, black pepper, and red pepper flakes if you like a little kick. Toss the pasta into the sauce, adding a splash of pasta water if it feels too thick.
Step 3: Pat the steak cubes dry with paper towels. This helps them sear instead of steam. Season generously with Cajun seasoning, smoked paprika, salt, and pepper.
Step 4: Heat olive oil in a cast-iron skillet over medium-high heat. Add the steak in a single layer and sear for about 2–3 minutes per side until browned on the outside and juicy inside. Work in batches if your skillet is small.
Step 5: Turn the heat down a notch, then add 3 tablespoons of butter to the skillet. Toss in the remaining garlic and stir for about 30 seconds. Spoon the garlic butter over the steak bites for 1–2 minutes. This baste locks in flavor and gives that glossy, buttery finish.
Step 6: Spoon the cheesy bowtie pasta onto one side of the plate and pile the steak bites on the other. Drizzle extra garlic butter from the pan over the steak, and finish with a sprinkle of fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 880
- Sodium: 820
- Carbohydrates: 55
- Protein: 50