Garlic Butter Steak Bites & Rigatoni with Roasted Red Peppers
Garlic Butter Steak Bites & Rigatoni with Roasted Red Peppers is the ultimate comfort-food dinner when you’re craving something rich, creamy, and seriously satisfying. Tender seared steak bites are tossed with al dente rigatoni, sweet roasted red peppers, and a creamy Parmesan sauce infused with garlic, Italian herbs, and a touch of tomato paste.
It’s hearty enough for a weekend dinner but comes together quickly enough for a busy weeknight. And that buttery steak mixed into the creamy pasta? That’s the part everyone fights over.
Ingredients
For the Steak
- 450 g (1 lb) sirloin steak, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pasta
- 300 g (10 oz) rigatoni or penne
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes, optional
For the Creamy Sauce
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) beef or chicken broth
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tbsp tomato paste
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
For Finishing
- 2 tbsp fresh parsley, chopped
- Extra Parmesan, for serving
- Freshly cracked black pepper
How to Make It
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
2. Season the Steak
Place the steak bites in a bowl and toss with garlic powder, smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
3. Sear the Steak
Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if necessary so the pan isn’t overcrowded.
Sear for 2–3 minutes per side, until browned on the outside. Add the butter and toss the steak for another minute so the pieces become glossy and buttery. Transfer the steak to a plate and set aside.
4. Sauté the Vegetables
Using the same skillet, add the diced red bell pepper and yellow onion. Cook for 4–5 minutes, stirring occasionally, until softened and lightly caramelised.
5. Add the Garlic & Seasonings
Stir in the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes if using. Cook for 30–60 seconds, just until the garlic becomes fragrant.
6. Build the Creamy Sauce
Add the tomato paste and cook for about 1 minute, stirring constantly. Pour in the broth and heavy cream, scraping the bottom of the skillet to loosen all those flavourful browned bits left from the steak.
7. Add the Parmesan
Reduce the heat to medium-low. Stir in the Parmesan cheese and butter until the sauce becomes smooth, creamy, and glossy. Season with salt and freshly cracked black pepper.
8. Toss in the Pasta
Add the cooked rigatoni to the skillet and toss until every piece is coated in the creamy sauce. If the sauce is too thick, add a small splash of the reserved pasta water until you reach the consistency you like.
9. Return the Steak
Add the seared steak bites back to the skillet. Gently toss everything together and cook for 1–2 minutes so the steak warms through and the flavours come together.
10. Garnish & Serve
Remove from the heat and finish with fresh parsley, extra Parmesan, and freshly cracked black pepper. Serve immediately while the sauce is hot and creamy.
Why This Recipe Works
This dish brings together several flavours that naturally complement each other. The steak gets a deeply browned, buttery crust, while the red pepper and onion add sweetness and colour to the creamy pasta.
The tomato paste gives the sauce extra depth without turning it into a traditional tomato sauce, while Parmesan adds savoury richness. And rigatoni is perfect here because its ridges and hollow centre hold onto all that creamy sauce.
Tips for the Best Steak Bites & Pasta
- Use a hot skillet: A properly heated pan helps the steak develop a beautiful browned crust.
- Don’t overcrowd the steak: Cook in batches if needed so the steak sears instead of steaming.
- Don’t overcook the steak: Steak bites cook quickly, so keep an eye on them during searing.
- Reserve pasta water: The starchy water is perfect for loosening and smoothing the creamy sauce.
- Add Parmesan over low heat: This helps it melt smoothly into the sauce.
- Serve immediately: Creamy pasta thickens as it sits, so it’s best enjoyed while hot.
Serving Suggestions
This creamy steak pasta is substantial enough to be a complete meal on its own. For a lighter contrast, serve it with a simple green salad dressed with lemon and olive oil.
Garlic bread, roasted vegetables, or steamed broccoli also make excellent sides. A little extra Parmesan and freshly cracked black pepper on top never hurts, either.
Frequently Asked Questions
What cut of steak works best?
Sirloin is a great choice because it is flavourful, relatively tender, and cooks quickly. Other tender cuts suitable for quick searing can also work.
Can I use another type of pasta?
Absolutely. Penne, rigatoni, fusilli, or another short pasta shape will work well. Choose a shape with ridges or curves that can hold onto the creamy sauce.
Can I use milk instead of heavy cream?
You can, but the sauce will be lighter and less rich. Heavy cream provides the thick, creamy consistency intended for this recipe.
Can I make this recipe ahead of time?
This dish is best served immediately because the creamy sauce thickens as it cools. If you have leftovers, reheat them gently with a splash of broth or milk to loosen the sauce.
How can I make the sauce thinner?
Add reserved pasta water a little at a time while tossing the pasta. The starch helps loosen the sauce while keeping it silky and cohesive.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Calories | Approx. 650 per serving |
| Protein | Approx. 39g per serving |
Final Thoughts
Garlic Butter Steak Bites & Rigatoni with Roasted Red Peppers is rich, comforting, and packed with satisfying flavours. Tender steak, creamy Parmesan sauce, sweet peppers, and perfectly cooked rigatoni make this an easy dinner that feels much more indulgent than the effort required.
Serve it hot with plenty of Parmesan and parsley, and don’t forget to grab the extra sauce from the bottom of the skillet.
Print
Garlic Butter Steak Bites & Rigatoni with Roasted Red Peppers
- Total Time: 40 minutes
Description
Garlic Butter Steak Bites & Rigatoni with Roasted Red Peppers is a rich and satisfying comfort-food dinner featuring tender seared steak, al dente rigatoni, sweet red peppers, and a creamy Parmesan garlic sauce with Italian herbs and tomato paste.
Ingredients
450 g (1 lb) sirloin steak, cut into bite-sized pieces
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
300 g (10 oz) rigatoni or penne
1 tbsp olive oil
1 red bell pepper, diced
1 small yellow onion, diced
3 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/4 tsp red pepper flakes, optional
1 cup (240 ml) heavy cream
1/2 cup (120 ml) beef or chicken broth
1/2 cup (50 g) grated Parmesan cheese
1 tbsp tomato paste
1 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
Extra Parmesan, for serving
Freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
2. Place the steak bites in a bowl and toss with garlic powder, smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if necessary so the pan isn’t overcrowded. Sear for 2–3 minutes per side, until browned on the outside. Add the butter and toss the steak for another minute so the pieces become glossy and buttery. Transfer the steak to a plate and set aside.
4. Using the same skillet, add the diced red bell pepper and yellow onion. Cook for 4–5 minutes, stirring occasionally, until softened and lightly caramelised.
5. Stir in the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes if using. Cook for 30–60 seconds, just until the garlic becomes fragrant.
6. Add the tomato paste and cook for about 1 minute, stirring constantly. Pour in the broth and heavy cream, scraping the bottom of the skillet to loosen the browned bits left from the steak.
7. Reduce the heat to medium-low. Stir in the Parmesan cheese and butter until the sauce becomes smooth, creamy, and glossy. Season with salt and freshly cracked black pepper.
8. Add the cooked rigatoni to the skillet and toss until every piece is coated in the creamy sauce. If the sauce is too thick, add a small splash of reserved pasta water until you reach the desired consistency.
9. Add the seared steak bites back to the skillet. Gently toss everything together and cook for 1–2 minutes so the steak warms through and the flavours come together.
10. Remove from the heat and finish with fresh parsley, extra Parmesan, and freshly cracked black pepper. Serve immediately while the sauce is hot and creamy.
Notes
Use a properly heated skillet so the steak develops a browned crust instead of steaming.
Don’t overcrowd the steak. Cook in batches if necessary.
Steak bites cook quickly, so avoid overcooking them during searing.
Reserve pasta water before draining. Its starch helps loosen and smooth the creamy sauce.
Add Parmesan over low heat so it melts smoothly into the sauce.
Serve the pasta immediately because the creamy sauce thickens as it sits.
Sirloin works especially well because it is flavourful, relatively tender, and cooks quickly.
Penne, fusilli, or another short pasta shape can be substituted for rigatoni.
Heavy cream gives the sauce its intended rich and creamy texture. Milk can be used for a lighter version, but the sauce will be thinner.
If reheating leftovers, add a splash of broth or milk and warm gently to loosen the sauce.
Serve with a simple green salad dressed with lemon and olive oil, garlic bread, roasted vegetables, or steamed broccoli.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
